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Put your salad dressing on when you make the salad
Two TBSP of my favorite oil based dressing wasn't cutting it with flavoring all of my veggies in my salad. Now in the morning, or the night before when preparing my salad, I put my 2 TBSP of dressing on the salad after I make it and let the veggies marinate in the dressing. Letting the dressing sit for a few hours covers the salad completely and the veggies are still crunchy and delicious!
Some vinegar in your diet may improve your blood sugar Nobumasa Ogawa, Ph.D., of Tokyo University in Tokyo, discovered that the acetic acid inhibits the activity of several carbohydrate-digesting enzymes, when vinegar is present in the intestines, some sugars and starches temporarily pass through without being digested, so they have less of an impact on blood sugar. Just two teaspoons of vinegar, taken with a meal, may help you keep better blood glucose control. See more info...
The easiest way to get the vinegar is by using an oil and vinegar salad dressing, vinaigrette dressings drizzled over steamed veggies, or whole wheat bread dipped in Olive Oil and vinegar
For most veggies I buy frozen because I like how they taste better then canned, however when it comes to green beans to me frozen tastes funky. So, I recently switched myself and family to no salt added canned veggies. I did so by first doing half and half, one can of regular and one of no salt added. I continued this for a couple of weeks and now I only buy no salt added and no one in my family has even commented that they noticed a difference.
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