Category Archives: Food & Diet
When I heard the news that we now have to eat 10 portions of fruit and vegetables a day, I wanted to read the original report for myself, as the media always leave crucial information out when they make these things headline news.
I’m not sure what Fruit and Vegetables we should be eating according to the research. Apart from carrots (which have cancer causing properties), I think all root vegetables are OK. Read On.
These Old English style Scotch Eggs are made using Turkey mince instead of Sausagemeat, so you can cut down on red meat and processed meat containing Nitrites.
Something that really winds me up is the ‘so called’ simple Nutritional Advice labels the front of food packaging.
Quite often it will state that a food is low in Sugars. It might be low in ‘sugar’ as an ingredient but it most definitely isn’t when it’s on something like Bread or other high carb foods. All Carbohydrates turn to sugars in our bodies, so, these labels should really be saying High Sugar content.
For the last 12 years I have eaten animal fats in favour of carbohydrates, believing them to be better for me. I had some blood tests a few weeks ago for a standard check up and my cholesterol level was 5.3 overall. 0.3 over the recommended level for LDL (what doctors like to call bad cholesterol – but we can’t live without it and 0.3 is nothing)
My blood pressure was an optimum 120/70 and my weight of 60kgs is perfect for my 5′ 6″ height. I will be 60 years old later this year but I don’t feel it and most people say I look nothing like it. I feel great on my low carb diet without worrying about saturated fats.
If you look at it logically. The people living today who are in their 90’s and up, were brought up on animal fats and a shortage of sugary foods. They didn’t live on takeaways packed full of carbohydrates. They couldn’t afford it for one thing and we didn’t have a lot of take aways until the 80’s. The only place to walk away with some food was a fish and chip shop and that was a treat once in a while. Fizzy drinks were also a luxury. I was allowed one small glass of pop on a Sunday with my roast dinner. The beef dripping was used to roast the potatoes and make Yorkshire puddings. I had Coca Cola about twice a year.
In New Scientist this week:
“PEOPLE have told me what I do is dangerous. They have walked away from me at meetings,” says David Unwin, a doctor practising in Southport, UK. Unwin suggests to his patients with type 2 diabetes or who want to lose weight that they do the opposite of what official health advice recommends. He advises them to stop counting calories, eat high-fat foods – including saturated fats – and avoid carbohydrates, namely sugar and starch. Telling people to avoid sugar is uncontroversial; the rest is medical heresy.
But crazy as it sounds, Unwin has found that most of his diabetes patients who follow this advice are getting their blood sugar back under control, and that some are coming off medication they have relied on for years. Those who are overweight are slimming down.
This might seem like just another controversial fad diet, but a growing number of researchers, doctors and nutritionists around the world are backing it, and reporting their findings in peer-reviewed medical journals. Last month, the National Obesity Forum, a UK body for health professionals involved in weight management, made headlines when it overhauled its advice, telling people to ditch calorie-counting, low-fat foods and carbs in favour of fats.
To read the rest of the article you will need to pay for a subscription or buy the magazine.
This label to the left lists all the main nutritional elements of the food in the packet.
For Slimming World purposes – or any slimming diet really, you should be most interested in the fat and sugar content, as that is where the majority of the calories will come from.
In this item, you can see the fat content is virtually nothing. For every 100g it is 0.6g which basically means 0.6% of the whole packet would be fat.
However, the Carbohydrate level is very high and the sugar content in particular is also high. It doesn’t look much as a helping size but when you look at the 100g measurement, it means almost 90% of the food contains carbohydrates, 25% of which is sugar.
Use the 100g list on Nutrition labels to visualise how much fat or sugar you are having in a meal. Just pretend 100g is 100% and then try to keep the fat and sugar to about 5 – 10% of your meal. i. e5g – 10g That way, you should be able to lose weight without counting calories … As long as you don’t have rediculously large portions on your plate.
For Syns o
Hope that helps. If you’re still confused, add a question or comment below and I’ll get back to you.
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In the Slimming World rules, you will see, you can only choose dry pasta to have as a free food. When you cook fresh pasta, it stays the same size and the amount of carbohydrates in 100g of fresh pasta is the same as the amount of carbs in 100g of dry pasta. But when you cook dry pasta, it doubles in size, therefore having half the carbs on your plate. And as Slimming World is based on Low Glycemic and low fat foods, this would stop you eating too many carbohydrates in a single portion.
I’ve recently been studying the Slimming World Diet, as a good friend of mine joined up and lost a couple of stone in a relatively short space of time. I didn’t want to pay the fee to join up, preferring to find out about the diet and just do it following the rules. So I set to work on Googling the rules. It’s easy to find the rules on the internet, so I’m not going to go into those in detail in this article. I just wanted to point out the way the diet works.
This is just as delicious as any swiss roll I’ve tasted and is pretty easy to make. You could also use the mixture for fatless fairy cakes, or a fatless sponge cake which you could fill with cream and jam if you’re not dairy intolerant.
If you fill with sugar free jam (diabetic jam) then it is only 12 Syns for the whole swiss roll.
Or, fill with jam and my dairy free buttercream-like icing.
Carbohydrate restricted diets are commonly practiced but seldom taught. As a result, doctors, dietitians, nutritionists, and nurses may have strong opinions about low carbohydrate dieting, but in many if not most cases, these views are not grounded in science. Now, whether you are a curious healthcare professional or just a connoisseur of diet information, two New York Times best selling authors provide you with the definitive resource for low carbohydrate living. Doctors Volek and Phinney share over 50 years of clinical experience using low carbohydrate diets, and together they have published more than 200 research papers and chapters on the topic. Particularly in the last decade, much has been learned about the risks associated with insulin resistance (including but not limited to metabolic syndrome, hypertension, and type-2 diabetes), and how this condition is far better controlled by carbohydrate restriction than with drugs. In this book, you will learn why: • Carbohydrate restriction is the proverbial ‘silver bullet’ for managing insulin resistance, metabolic syndrome and type-2 diabetes.