Are you planning a picnic this holiday weekend? If so, you might want to know how the condiments you'll use stack up, when it comes to your health. You don't have to give up good taste to have good health. In fact you might even want seconds on some things we put on our grilled items.
The Barlip family loves a backyard barbecue, and everyone has a favorite condiment to quibble over. But beyond personal preference, there are a few health considerations when it comes to condiments. "Honestly, if you had to choose a best condiment out of the major condiments, you're going to look to mustard. Yellow mustard, actually being better than your dijon mustard, if you want to look at decreasing sodium and decreasing calories," says registered dietitian Meredith Baum.
But what if you're a ketchup person? "A nice little line or a nice little squirt on a hamburger or a hot dog isn't going to be a problem. It comes down to when we use lots and lots of ketchup or we use a little bit very frequently. Ketchup's higher in sodium and it has a high fructose corn syrup," according to Baum.
To top it off, adding pickle relish will cost you just 10 calories per tablespoon. While sauerkraut, rinsed to get rid of the salt, will offer a lowfat topper with a little vitamin C and fiber thrown in for good measure.
And while it's a major ingredient in most summer salads, mayonnaise is a major no-no for many. "Mayonnaise is the highest in fat for all of the condiments. Though nowadays what they're doing is they're making the mayonnaise with olive oil or canola oil, so it is at least adding a healthier twist to all the fat. But if you're gonna use more than a small dollop of mayonnaise you may want to consider moving down to a lower fat or even fat free."
Beyond your toppings, watch the barbecue sauce. Meredith says it's packed with salt and high fructose corn syrup. She suggests grilling chicken and topping with salsa or fruit chutney. You can also find low cal-low sodium marinades or rubs.
