Eating Healthy is Do-able / Eating healthily on the fly (plus thoughts on hypoglycemia)

Granola = bad. Most granola has sugar and non-organic ingredients.

Oats = good. Oats keep and do not need refrigeration. (My brother makes the best oatmeal. He throws in dates, walnuts, pumpkin seeds, and milled flax.)

Tea (organic) = good. All teas. Tea is actually medicinal, and keeps for a very long time, even bulk teas, if sealed.

Chocolate* (organic) = in moderation good, but the more cacao the better and the less sugar the better. (See caution below)

Coffee (organic) = good.

Last but not least, greens and salads: It's easy (not cheap) to buy mixed organic salad greens in those (damn) plastic containers. They even often over-pack them, so what I do is save a plastic container and repackage the greens from a new container into two containers with a paper towel below and above to absorb moisture, so the greens are loosely packed. They stay fresh and last longer this way. Greens are nutritious and provide roughage.

Rules of thumb:

Reduce your sugar intake.

Whatever food is in your kitchen you will eat, so stop buying junk.

Hydrate.

Get in the habit of making soups and smoothies. Smoothies for lunch, soups for dinner.

I understand that it is important to eat a variety of colors of vegetables and fruit. You can take this advice on faith and don't worry about why colors are important, but that goes for fruits and vegetables and roots, like onions and potatoes.

* Caution regarding chocolate: Scientists with Consumer Reports, an independent non-profit based out of the U.S., tested 28 dark chocolate bars for lead and cadmium. They found either or both in all of the chocolate bars, some of which are sold in Canada.

My brother, Dave Lindorff, commented: "Dark chocolate is loaded with lead and cadmium. Some of it is from the soil, especially cadmium in cocoa from Latin America. The lead, mostly, comes from the cheap leaded gas that is used in vehicles used in the poor nations of Africa and South America. Most of the drying areas for the cocoa beans are located near roads clogged with vehicles that burn leaded gas and the soot from the exhausts of those engines settles on the beans and gets into them when they're packed and processed."