Click here to visit the new home of that's fit!

Hot on HuffPost Healthy Living:

AOL.com
MAIL

En Español

That's Fit

Send Feedback

4 healthy tortilla traits

Posted on Oct 8th 2008 4:00PM by Jacki Donaldson

Filed Under: Nutrition & Supplements

I love Mexican food but try to avoid it because I can't reign myself in once I reach for the chips and salsa. There's some real merit to some Mexican items, though, and Prevention magazine spills the beans on one Mexican goodie: Tortillas.

Corn tortillas count as a whole grain. Whole corn is an influential member of the whole grain family and reportedly has twice the antioxidant activity of apples.
Taco-sized tortillas are quick calorie cutters. Two six-inch soft yellow corn tortillas in place of the same sized flour version saves 110 calories and adds an extra gram of fiber to your diet.
Tortillas can be made from a variety whole grains -- corn, multigrain (mixtures of whole wheat, rye, barley and oats), brown rice, hemp and teff (a whole grain staple in Ethiopia).
Tortillas are versatile. You can't go wrong if you fill with black or pinto beans, lots of veggies, sliced avocado, guacamole, even nut butter and fruit.

Perhaps I need to rethink my Mexican mindset. Seems I can find some healthy helpings of food at my favorite local hot spot. Just need to make sure to keep the chips and salsa off the table. Well, maybe not the salsa. But the chips, for sure.

Source

2 Comment

Tags: calories cutter, CaloriesCutter, corn, food, Jacki Donaldson, JackiDonaldson, Mexican, Prevention magazine, PreventionMagazine, Tortillas, whole grain, WholeGrain

Around the Web

Reader Comments (Page 1 of 1)

monica 10-08-2008 @ 4:21PM

When I lived in Texas, I LOVED corn chips and salsa. Trouble was I kept ruining my meals by overindulging on the chips. I started just telling restaurants not to put them on my table. It saved me many pounds!

... 10-08-2008 @ 5:01PM

There's a insanely huge jump between "tortillas made with whole grains aren't evil" and "I need to rethink my Mexican mindset". The probability of finding whole grain tortillas (instead of cheaper processed grain tortillas) in a Mexican restaurant is very close to zero. The column seems gears towards making your own food with carefully selected whole grain tortillas, not going out to your "favorite local hot spot" for Mexican (unless by "favorite local hot spot", you're referring to your own, your parents', or your friends' homes).