When it comes to weight loss many believe snacking between meals is the answer. New research however, reveals that the average person unknowingly consumes 800 calories every day  a as a result of snacking.
According to Sheila Zhou, expert Scientist at USANA, leading producer of high quality supplements, the issue lies with the type of snacks we are eating.
Ms. Zhou explains, “Often when we graze between meals we make the mistake of opting for calorie laden foods, rather than making nutritious choices. Not only does this hinder our body’s ability to properly process the food; it often also results in weight gain from the additional calorie consumption. Thankfully, there are alternatives that not only keep your energy levels up but also help you to shed those unwanted kilos.”
Ms. Zhou shares her expert tips on which foods will help you snack yourself skinny:
1. Think fishy.
If you are looking for a food that will keep you feeling full between meals and provide you with loads of nutrients, tuna is the perfect option. Not only is it stacked with protein and omega-3 essential fatty acids, its ability to curb your craving leads to a flatter stomach.
2. Play it cool.
Frozen foods often get a bad rap when it comes to healthy eating, but snap frozen vegetables such as peas and corn are actually an excellent source of nutrients. The combination of low calorie density and high levels of fibre means they are both a filling and satisfying snack.
3. Go nutty.
Nuts are a great snack if you are conscious about your weight as they’re rich in a variety of vitamins and nutrients such as vitamin E, calcium, magnesium and potassium. They are also a significant source of protein and fibre while being naturally low in sugar. Nut bars such as USANA’s all-new Berry Nutty™ Nutrition Bar are great options, as they are both nutritious and convenient.
4. Pull the udder one.
When it comes to sustaining energy and hunger levels, with minimal carbohydrates, milk is the perfect answer. Not only is it loaded with calcium and vitamin D, its high protein content means you stay full for longer than most other drinks.
5. Pop it.
At only 20 calories per cup, natural popcorn is an underrated and reasonably healthy snack. As they are made out of whole grains they are low in glycaemic Index. Plus, the fibre from whole grains help you to feel full on fewer calories, meaning you consume less food overall.
Ms. Zhou also recommends the following products to help you snack smarter:
Your snacks can be a significant source of calories. So, choosing low GI, nutritious snacks can help you to feel fuller for longer and will also help you enjoy activities without feeling desperate for a sugary snack. And, while fruit is a great go-to, it’s not always convenient to carry around. Try one of USANA’s all new Berry Nutty Nutrition Bar– it’s a great source of protein and fibre, non-GMO, and low GI. Plus, it's free from soy, and dairy.
Have you ever been tempted to reach for a not-so-healthy snack, only to hesitate when you consider your weight? Introducing USANA’s delicious protein snacks, Peanutty BlissTM, and Fudge DeliteTM bars. These delectable snacks will give you all the indulgence you crave with some extra benefits. Each of them is Low GI and packed with protein so they’ll fill you up for longer without spiking your blood sugar. They’re nutritious alternatives to high sugar, high calorie snacks. Also, both of USANA’s delicious protein snacks are formulated without gluten, which makes them a good option if you are gluten intolerant.
To view the full range of USANA Health Sciences nutritional, weight management and personal care products visit www.usana.com.
USANA Health Sciences was founded in 1992 in the United States by microbiologist and immunologist, Dr Myron Wentz. The products are backed by an accredited team of scientific experts and USANA has been awarded a 5-star rating for its nutritional products – the highest of any available in Australia in the Comparative Guide to Nutritional Supplements (4th Ed) by Lyle McWilliam, an independent Canadian biochemist.
 Introduction to the US Food System: Public Health, Environment, and Equity edited by Roni Neff