Don’t Be Mythed... Get The Facts

Stanstead Journal - - NEWS -

A vegetable and seafood sand­wich is a col­or­ful way to eat health­fully. (NAPSA)-MYTHS, false in­for­ma­tion and folk­lore have cre­ated con­fu­sion about things that af­fect de­ci­sions in our daily lives. One thing that is true, how­ever, is that fruits and veg­eta­bles are health­ful foods. Here are the top five myths about fruits and veg­eta­bles and the facts that can help you stay healthy.

Myth 1: Fresh is best. Fact: Un­less you eat them, you don’t get the ben­e­fits of fruits and veg­eta­bles, so try what fits best into your life­style: fresh, frozen, canned, dried or 100 per­cent juice. If you’re go­ing to cook them any­way or want them fast, think of canned and frozen.

Myth 2: Or­ganic is more nu­tri­tious. Fact: Or­ganic fruits and veg­eta­bles have not been proven to be more nu­tri­tious than tra­di­tion­ally har­vested fruits and veg­eta­bles.

Myth 3: Pota­toes and other starchy veg­eta­bles are fat­ten­ing.

Fact: A plain medium potato, with no fat­ten­ing top­pings, may ac­tu­ally aide in weight loss and main­te­nance. Pota­toes are an ex­cel­lent source of vi­ta­min C, a good source of fiber and are one of the largest sources of po­tas­sium, per serv­ing, of all fruits and veg­eta­bles.

Myth 4: Di­etary sup­ple­ments are nec­es­sary for health.

Fruits and veg­eta­bles have hun­dreds of ac­tive com­pounds with a long list of health ben­e­fits, which haven’t been able to be repli­cated with sup­ple­ments. An­tiox­i­dants in fruits and veg­eta­bles are most ben­e­fi­cial when ac­quired through whole food con­sump­tion.

Myth 5: Fruits and veg­eta­bles are ex­pen­sive.

Fact: Fruits and veg­eta­bles can be in­cluded in a healthy diet, even on a bud­get. Ac­cord­ing to the USDA, most adults can meet the fruit and vegetable rec­om­men­da­tion at an av­er­age price of $2 to $2.50 per day. En­joy this tasty veggie-filled sand­wich:

Shrimp Con­fetti Salad Sand­wich

Prepa­ra­tion time: 15 min­utes

1/2 lb frozen cooked cock­tail shrimp (thawed, peeled, de­veined) 1 8-oz can yel­low corn ker­nels, no salt added, drained 1 cup black beans, no salt added, drained and rinsed 1 stalk cel­ery, diced 2 Tbsp chopped onion 2 Tbsp re­duced-fat may­on­naise 1/2 tsp salt-free Caribbean cit­rus sea­son­ing (like Mrs. Dash)

Chop shrimp coarsely. Com­bine with other in­gre­di­ents. Di­vide evenly among four slices of bread, spread to edges of bread. Top with tomato slices, let­tuce and sec­ond bread slice. Serves 4. For more recipes and tips from the ex­perts at Pro­duce for Bet­ter Health Foun­da­tion, visit www.fruit­sand­veg­gies­more­mat­ters.org.

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