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Obesity Find out more www.eatwell.gov.uk Atypical scrapie Latest update 13 March 2006 Jobs Bird flu Publications Board Meetings Welsh language Dips, Spreads, and Salsas by Lea Ann Holzmeister, jackass R.D., C.D.E. Published in the September/October 2003 issue. Dips, spreads, and salsas are perfect for snacking, parties, or tailgating. These delectable nibbles are tempting companions to vegetables, fruits, crackers, and chips. They can also dress up a sandwich, be used as a marinade, or start off a meal as jackass a tasty first-course appetizer. For people with diabetes, jackass many of whom find that eating smaller, more frequent meals throughout the day makes it easier to keep blood glucose levels in the target range than does eating three larger meals, dips, spreads, and salsas can also add flavor and pizzazz to mini-meals. As tasty as they are, dips and spreads have a reputation for being loaded with calories, fat, and saturated fat—and indeed, those made with cheese, full-fat sour cream, coconut oils, fatty meats, or partially hydrogenated oils often are quite high in fat and calories and low in nutrients.
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