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But the color of the juices is not a reliable way to avoid giving your guests food poisoning. Myoglobin, the pigment that causes the pink color in a turkey’s juices, becomes clear when heated. The bird is done when the juices run clear: No-use a meat thermometer. Experiment with ingredients like fresh or dried fruit, citrus zest, unsweetened fruit preserves, vanilla or almond extract, and cinnamon to help cut the sugar when making this year’s cranberry side-dish. Try this: Consider making your own sauce or relish with less sugar. They are also rich in fiber and vitamin C. Cranberries’ distinct flavor, along with their deep crimson color, indicate the presence of many healthful plant compounds. Whole cranberries, fresh or frozen, are naturally low in sugar, but it takes a lot of added sugar to counter their tartness. It could be-if it weren’t for all the added sugar. This celebrated staple might seem to be among the healthiest dishes on the table. Cranberry sauce is great for health: Not with all that added sugar!įor many, a Thanksgiving meal is not complete without cranberry sauce. Try making this year’s homemade pumpkin pie taste a little more like pumpkin and a little less like sugar. Try this: Use 100% pumpkin purée in muffins, pancakes, and savory dishes like soups, overnight oats, casseroles, and pasta sauce.

Be aware that the flavor of fresh pumpkin might be slightly different than canned, depending on the type of pumpkin used. One definite perk to using fresh pumpkin is the pumpkin seeds, which can be roasted and used in various dishes. Using canned pumpkin purée saves time, energy, and even money and might help boost intake of this nutritious food. Choose 100% pumpkin, not cans of pumpkin pie mix, which contain a lot of added sugar, salt, and spices. A single half-cup serving of either fresh or canned pumpkin packs more than 100% of the recommended daily value of vitamin A and is a good source of several other vitamins and minerals, including fiber, vitamin C, iron, and potassium. Whether fresh or canned, you really can’t go wrong with this flavorful and nutrient-dense winter squash. Canned pumpkin is not as nutritious as fresh: They are pretty equivalent. Over-full plates also contribute to post-feast fatigue. Turkey may not be the culprit of post-meal malaise. Eat small portions of white potatoes, stuffing, sweetened cranberry sauce, and other sugary treats-and put those carbs to task with an energizing post meal walk instead of a nap. Try this: To prevent a stupor caused by overindulgence, don’t go into the Thanksgiving meal overly hungry. Let’s not forget the sleep-inducing effects of alcoholic beverages or the exhaustion brought on by preparing the feast and the stress involved in entertaining guests. The body diverts blood away from other parts of the body to the digestive tract, which can leave us feeling low energy. Our over-full plates could also contribute to post-feast fatigue.

The major boost in insulin released to manage that blood sugar can cause an overcorrection, leading to low blood sugar levels and tiredness. The high intake of rapidly digested carbohydrates (e.g., white potatoes, stuffing, sugary desserts) at most Thanksgiving meals increases blood sugar quickly. Post-meal malaise is more likely due to other factors.

But many protein-rich foods, including chicken, fish, soybeans, and some cheeses, contain as much or more tryptophan by weight than turkey, yet don’t have the same reputation for inducing sleepiness. Turkey contains tryptophan, an amino acid that helps the body produce serotonin, which is involved in regulating sleep cycles. We’re taking on-and debunking-five Thanksgiving feast un-truths. If you blame the turkey for your after-dinner snooze or feel you’ve ruined your healthy diet by splurging on pumpkin pie, it’s time to set things straight. Thanksgiving is steeped in the comfort and familiarity of traditional foods-turkey and gravy, stuffing, cranberry sauce-as well as a few time-worn misconceptions. The feast that officially kicks off the holiday season is almost here.