Unintended Consequences of Food Substitutions
Life is always a series of
tradeoffs, but you may have unintended nutritional consequences when you
substitute one food for another. In the quest to cut calories, sugar,
cholesterol or fat, you can sacrifice important nutrients. Here’s a look at the
cost of common food swaps:
Egg Whites for Whole Eggs
Almond Milk for Dairy or Soy
Milk
Plant-based milks are all the
rage, but did you know that almond milk has only 1 gram of protein per cup,
compared with 8 grams for cow or soy milk? Getting sufficient protein at
breakfast is a challenge for many of us, so if you are a cereal-and-milk lover,
remember that almond milk on your Wheaties won’t deliver a protein punch.
Almond milk is also short on potassium at 120 milligrams, compared with 382
milligrams in cow’s milk and 287 milligrams in soy milk. Potassium is a
shortfall nutrient in the diets of many Americans, so a good breakfast strategy
is a whole-grain, high-fiber cereal with dairy or soy milk. You can toss in a
few whole almonds to boost the nutrients without shortchanging your protein or
potassium intake.
Popcorn for Nuts
Post-Workout Whey Protein
Shake for Real Protein-Rich Food
Whey is one of two milk
proteins (the other is casein) and is an excellent source of branched-chain
amino acids such as leucine, which appears to be an anabolic trigger to
stimulate muscle protein synthesis. However, whey protein shakes are the not
the only way to get the anabolic effects. Real food delivers high-quality
protein and leucine, often at a fraction of the cost. Milk has been studied as
a recovery beverage and found to be a good delivery vehicle for amino acids,
with the added bonus of providing naturally occurring sugar (lactose) and a
host of vitamins and minerals. Another good real food option is cottage cheese;
a cup of low-fat cottage cheese has 28 grams of protein (most of it whey). Pair
it with fresh fruit (pineapple, peaches or melon) and you’ve got a perfect
recovery snack with more nutrients than your shake (and I’ll wager it tastes
better, too).
No comments:
Post a Comment