Stay Fit by Eating Healthy

by Michele Cheplic | More from this Blogger

01 Apr 2009 06:16 PM

Exercise is not the only way to stay fit. Eating right and getting enough sleep are also important factors in maintaining a healthy lifestyle. You may have designed the ideal workout routine, but if you are gorging on junk food to refuel, then you can't expect to improve your fitness level.

Eating the right foods is imperative to staying fit and healthy. So, when was the last time you went through your kitchen to weed out the good items from the bad? The next time you feel the need to purge, consider these tips:

MILK

Milk really does do a body good, and fortunately, it can be safely used up to a week past the sell-by-date provided you keep your fridge at 40 degrees Fahrenheit, or below, at all times.

Another tip: Milk should be the last thing you pick up before you hit the store's checkout to minimize the time it's left un-refrigerated. Warm temperatures exacerbate spoilage.

EGGS

Eggs, especially the whites, are excellent sources of protein and can benefit everyone from professional bodybuilders to amateur runners. Eggs are also a great bargain and will last three to four weeks past their sell-by-date. Just be sure to store them in their original container on a refrigerator shelf, rather than on the door. Placing eggs on a refrigerator door that is constantly opening and closing will make them more vulnerable to fluctuations in temperature.

YOGURT

Low-fat yogurt is very popular, especially with women looking to shed extra pounds. Fortunately, yogurt will last 10 days to two weeks beyond the sell-by date, if it's stored at around 39 degrees Fahrenheit (that's the appropriate temperature for an average refrigerator). When in doubt smell the yogurt before eating it. If it has a bad odor or any visible mold, then toss it.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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