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Episode 155: Navigating the Bread and Bakery Section
Manage episode 440837663 series 2994257
Indhold leveret af Shelley A. Rael, MS RDN LD, Shelley A. Rael, and MS RDN LD. Alt podcastindhold inklusive episoder, grafik og podcastbeskrivelser uploades og leveres direkte af Shelley A. Rael, MS RDN LD, Shelley A. Rael, and MS RDN LD eller deres podcastplatformspartner. Hvis du mener, at nogen bruger dit ophavsretligt beskyttede værk uden din tilladelse, kan du følge processen beskrevet her https://da.player.fm/legal.
In Episode 155 of the Real World Nutrition podcast, Shelley continues the Mastering the Grocery Store series by taking listeners through the grocery store's often confusing bread and bakery section. With so many different options, making the healthiest choice can be difficult. In this episode, Shelley explains the differences between white bread, whole wheat, multigrain, and gluten-free bread and advises on what to look for on nutrition labels. From choosing fiber-rich entire grains to understanding added sugars and sodium content, she offers tips on selecting the best bread for your health. Shelley also touches on bakery items like muffins, croissants, and pastries, sharing insights on how to enjoy these treats in moderation or opt for healthier homemade versions. Whether you’re looking to tweak your diet or overhaul your bread-buying habits, this episode will leave you with practical tips for making smarter choices in the bread aisle.
Read More: Navigating the Bread and Bakery Section: Making Healthier Choices
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