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Tuesday, January 25, 2011

Nutrition Tip of the Day - January 25, 2011

nutrition tips

Today's Nutrition Tip:

Substitute whole grain pastry flour for white flour in baked goods such as muffins, cakes,  and biscuits. Regular whole grain flour can result in a heavier end product, depending on the recipe. Whole grain pastry flour is more finely ground and results in baked goods with a texture similar to those made with white flour. By substituting a cup of whole grain pastry flour for white flour, the fiber content of the recipe is boosted by 14 grams.

3 comments:

  1. Thanks for the nutrition tip - I need it! I'm a new follower...hope you can visit at http://www.lorihairston.blogspot.com

    ReplyDelete
  2. Great tip! I've been using whole grain pasta, but hadn't tried the pastry flour, but I will! Thanks!

    ReplyDelete
  3. Thanks for the tips. We should find other substitute foods for unhealthy foods to avoid possible health complications.

    ReplyDelete

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Disclaimer

Jennifer Voss is a registered dietitian, licensed within the state of Ohio. On this blog, she discusses general nutrition information. This blog should not be used as a substitute for medical advice. Any specific medical or nutrition-related health concerns should be directed to a registered dietitian or medical doctor who is familiar with your medical history.