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Now that you've been armed with the basic info to navigate your grocery store in style, lets discuss, simply, what you should eat. You've all heard of protein, fat, and carbs. Here's the what, why, and when about what goes into your mouth. For more information go to http://www.shaklee.net/tnt-associates

Today's lesson will be broken into three parts. First, we'll look at sugar and why you want to limit the amount you eat. Next, we'll quickly examine artificial sweeteners. Finally, we'll talk about healthy ways to curb your cravings. For more information go to http://www.shaklee.net/tnt-associates

You should learn how to read a label in depth because sometimes that's the only way to tell what you're really eating. Denis Faye wrote a great piece in issue #101 last year, explaining this process in detail. He dissects a label from top to bottom, something you should eventually do with each of the staple foods you buy. For more information go to http://www.shaklee.net/tnt-associates

In Part I of our emergency nutrition class, we discussed why natural foods are better than processed foods and covered a few of the terms you see in your grocery aisle, including organic, grass fed, farm raised, and cage free. This month, we'll jump right into the two biggest advertising slogans you see these days: fat free and low carb. Just what do these terms actually mean to you? For mo...

We hear a lot about nutrition on TV these days. Carbs, net carbs, impact carbs, trans fats, essential fats . . . on and on. Yet studies show that this is way over most people's heads. In fact, it seems that most people have forgotten what they learned back in eighth grade nutrition class—at least those who had a nutrition class. Nowadays, most people get through school having taken no nutri...