@wholesomechicknutrition: Hot take: You don't need to spend forever reading nutrition labels. #ad As a dietitian, I usually prioritize only a couple of nutrients depending on the food to keep things as simple as possible: • Bread → fiber • Snack bars → protein • Beans → sodium • Yogurt → fat + protein • Electrolytes → zero sugar, ingredients that actually support hydration @Ultima Replenisher has 6 key electrolytes (without going overboard on sodium), zero sugar (so it won’t spike your blood sugar) and is perfect for everyday hydration in the summer (the variety packs have incredible, refreshing flavors). You can find Ultima at Walmart on your next grocery run! #UltimaPartner #GoUltima #electrolytes #nutritiontips

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Wholesome Chick Nutrition

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Monday 13 July 2026 19:50:31 GMT

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Naomi3 :

Everything you picked except the beans is junk!

basicadventuresjill :

yesss on fat free yogurt - i need at least 2% for it to taste good! preferably 4%

Mack⁷🤍 :

I’m literally eating a tripppe dipper right now omg

KYE✨ SPIRITUAL STRATEGIST :

I’ll simplify this for the greatest benefit. If you can’t read the ingredient label none of the other stuff matters. It’s just plain toxic no matter how much soul or how much fat or how much protein is in it. In my opinion, allegedly

Nickey Woods :

THANK YOU! ❤️

Abby🤍🦇🎸 :

Do i have arfid

BearsAndLabradors ❌ :

I’m going to start calling myself a dietician because I just can’t with people who promote bread and grains

✨MJ@LSK Natural Skin Care :

I love your choices aloha or one of my favorite protein bars

Nana of 3 :

which breads omit glycinates? Have you tried Swealthy Stix with allulose?

Rose :

Love the yogurt

treeowl 🏳️‍🌈 :

I very much prefer cooking with low-salt beans to cooking with no-salt beans. Speaking of sodium, what do you do about high-sodium flavor sources like soy sauce, gochujang, and black bean sauce?

Lisa | crunchy mom 🌿 :

Love it!

antannie03 :

Have you seen those videos where they soak the bread in water and than laterally wring the slice out and it basically springs back to almost normal. They state it is due to all the additives to the flour. Is this true?

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