By Melanie Polk, M.M.Sc., R.D., F.A.D.A.
Here's a powerful reason to take your lunch to work: You get to be head chef.
You decide what to pack. That means you can include foods you enjoy — while watching the calories, fat, salt and sugar. And, when your favorite flavors are packed with nutrients, you'll be energized to tackle the rest of your workday.
Another nice bonus: Brown-bagging may help you put away some extra cash. Let's say you save $2 a day by eating in. In a year, you could be more than $500 ahead. Ka-ching!
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By Melanie Polk, M.M.Sc., R.D., F.A.D.A.
Imagine you're standing at your stovetop. Is salt within reach? Here's a quick health tip: Move it to the back of your cupboard or to a high shelf.
Cooking with salt is a habit that many of us need to shake. Most of us get more sodium than we need. And, too much can cause the body to hold on to fluids, which can raise blood pressure. This adds up to a higher risk of heart attacks and strokes.
You can cut back on salt in the kitchen and still enjoy tasty dishes. In fact, they may even be more flavorful! All it takes is a little creativity — and a stash of no- or low-salt seasonings and alternatives.
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