Dips and spreads make excellent condiments, snacks, and party food. Dips and spreads can elevate an appetizer from a simple pre-meal nibble to something truly delectable and well-rounded.
At home, you can use whole foods to make your own varieties that are just as tasty but much more nutritious. Consider this: what are baby carrots without hummus? They're good, but not as good as when they're drowned in hummus.
And, sorry, celery, but are you going to eat that without a generous smear of something creamy? Unlikely.
Another advantage of dips and spreads is that they are quick and easy to make, as well as a tasty vehicle for incorporating more anti-inflammatory foods into your diet.
Are snacks good or bad for you?
A snack is generally defined as any food eaten between main meals. Many people snack at least once during the course of a day, and there are several reasons why. The most common scenario is that our stomachs start growling a few hours after our last meal. Another might be a dip an energy levels that a small bite can remedy. Or maybe we just look forward to the taste of certain snack foods.
Research has found various motivations for snacking: hunger, social/food culture, distracted eating, boredom, indulgence, and food insecurity. Along with the ubiquity of snacks in our food environment, marketing may also play a role. The food and beverage industry spends almost $14 billion per year on advertising in the US, more than 80% of which promotes fast food, sugary drinks, candy, and other unhealthy snacks. Some studies found that snacking not caused by hunger was associated with a higher overall calorie intake. Emotional eaters and those under psychological stress have been found to eat more energy-dense snacks, especially those higher in sugar and fat.
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