Today has been all about carbohydrates as a new study was published in the Lancet. I’ve spoken on ITV new and Wave 105 radio about it and video/audio clips are at the end.
So what’s the low down? This is a controversial topic as low carb diets have become popular. I’m not against this, but I do think it needs to be properly thought through and planned out. Low carb diets are used by some dietitians clinically for diabetes control, weight loss and for some metabolic disorders. However there is a way to do it right. Let’s break the latest study down:
👉 This was an observational study and it used food frequency questionnaires, so not the best data as this is self reported after the event. It is easy to forget what you eat or under/over-estimate. However the study was followed over 25 yrs with over 15,000 people taking part.
👉 A U-shaped relationship was found with increased mortality on a high carb or low carb diet. Low carb being <30% calories coming from carbohydrates. High carb being >60% calories coming from carbohydrates.
👉Eating moderate carbs (50-55% of total calories) was shown to be best. This is what our UK guidlines are based on so we already advise this.
👉 Swapping carbs for plant based fats and proteins has better outcomes compared to animal products. So if you reduce your carbs it does matter what you replace them with.
👉 This study didn’t look at the type of carbs eaten. We want to be eating #wholegrains and reducing refined carbs (unless you have a medical reason to eat a low fibre diet).
👉 Eating lower carb may help weight loss and with diabetic control but it’s all about balance. Not overdoing it and taking all carbs out. Choose sensible sized portions of wholegrain carbs with meals.
👉 Everyone is individual. If you are more active you may need more carbs. If you are recovering from an eating disorder you may need more carbs. If you on a special diet you may need less carbs. If any of that applies to you then seek advice from a #Dietitan or #registerednutritionist.
One big issue that comes out of all of this is we keep on focusing on individual nutrients. It is not helpful to break food down and count the grams you are eating or the calories from each nutrient and could be triggering for an eating disorder. Food is complex, it is made up of many nutrients some of which we can’t even give a precise measure of. So once again we come back to common sense nutrition, eating sensible portions of balanced meals and listening to your internal cues of hunger/fullness.
Stir Fry is one of those meals we make a lot at home. It is fast food, easy to make and satisying. This one, made on Eat Well for Less uses frying steak which is quick to cook due to it’s thinness and cheaper than other cuts. Top tip – you don’t want to overcook this so having all your ingredients pre chopped and ready for action is a good idea.
This is one of those recipes you can make your own. Adding bamboo shoots and beansprouts would give it a nice Chinese style touch, or add any other veggies you have.
Use gluten free soy sauce and stock cube to make this a gluten free meal.
Red meat is important for iron and zinc intake, something that we know is an issue for teenage girls and young women. This can then be exacerbated if you become pregnant. So whilst red meat is sometimes frowned upon, this recipe provides a great way to include it in your weeks meal plan.
I’ve modified it from the version on the show, scaling it down to serve 4 people rather than 6.
Rinse and drain the rice. Bring a large saucepan of water to the boil, add the basmati, stir well then cook according to the packet instructions.
Heat a wok over a high heat until hot, add half the oil and when it’s just smoking, add the beef. Sprinkle with cornflour and stir-fry until browned all over. Remove from the pan and set aside.
Stir-fry the cashews until just golden-brown then set aside with the beef.
Carefully wipe the wok until clean using kitchen roll. Bring to a high heat and add the remaining oil. Once hot, add the red onion and fry for 1–2 minutes, or until just soft. Add the garlic and ginger and fry for a minute
Half fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 400ml/14fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes or until the broccoli is just tender (you don’t want to lose the bright green colour).
Add in beansprouts, bamboo shoots if wanted at this stage.
Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the coriander and serve immediately with the cooked, drained rice.
Everyone is always after quick, nutritious, filling snacks. So this one shared on Eat Well for Less ticks all those boxes.
If you want to give these a go here is the recipe, you can totally make this your own, add your favourite herbs, veggies etc. These are gluten free, dairy free (if you use dairy free cheese) and nut free.
These freeze well or keep them in the fridge for 3 days. I think they are fab for packed lunches.
Don’t forget to watch the rest of the series – BBC1 Thursdays 8pm. Or get it on BBC Iplayer.
So a complete pleasure to take part in this podcast with Rachel Holmes. Take a listen for super nutrition tips, it’s an action packed podcast, no chitter-chatter but just full on content and at just over 30 minutes it’s a great length too.
Totally love to hear your thoughts!
Is there a best diet to be on?
Feeding your kids – what to do and what not to do.
Tips to take away and use today.
Weight loss advice.
Should we be going gluten/dairy free?
Feeding your toddlers!
My struggle with feeding my kids.
Rachel is a fitness entrepreneur, a presenter and a trainer. She is inspiration in her energy levels and all she achieves. I’ve followed her and been to her course as a fitness instructor for many years.
Facebook likes too ask “what’s on my mind” well actually right now it is fibre. An overlooked and neglected nutrient, maybe because bowel health just isn’t sexy. However to my mind, neither is constipation or piles.
When the recommendations for fibre increased to 30g per day there were lots of posts out there about how hard it would be to achieve it and how to meet your fibre needs. At the time I remember thinking how hard this would be for many people to achieve. It’s all about making small changes one at a time and then building on these. In my clinic I see the extremes. Sometimes underweight people who are eating too much of the fibre rich foods (and I have to ask them to decrease these) but then also plenty of people who are just not having enough fibre which is causing some of their symptoms.
(Disclaimer: this advice is not for those who are weight restoring from an eating disorder, too much fibre can be very filling and stop you from eating enough energy).
So why is fibre important?
Bowels, bowels, bowels. As a student dietitian on the wards I remember having to swallow my embarrassment and loudly say to people “how are your bowels today”. These days I’m older, a lot harder to embarrass, mum to small kids and used to talking about bowels a lot… whether it be a clients, a child’s or a worms. Yes this week my girl wanted to chat about worms poo. Having enough insoluble fibre is important for bulking your stool.
Soluble fibre forms a gel that slows digestion. This also means it helps stabilise blood sugars, lowers cholesterol and aids satiety, keeping you fuller for longer. Soluble fibre is found in oats, barley, psyllium, nuts, seeds, beans, lentils, peas, and some fruits/vegetables.
The microbiome is a fascinating area. Research has shown that the largest influence on the gut microbiome comes from diet. Fibre feeds the gut bacteria so by eating your fibre you are helping ensure your gut stays happy and healthy.
So how much fibre is in your foods? Although I wouldn’t promote you analyse labels all the time it can be interesting to compare the fibre content of some of the foods you eat.
Some fibre rich foods that can help boost your intake are:
Lentils, Spilt peas, beans, garden peas, nuts, seeds, wholegrain versions of pasta, rice, bread products, wholegrain cereals, grains such as oats, quinoa, cous cous, popcorn, fruit and veggies, potato skins.
Top tips to increase the fibre content of your meals:
Add lentils, beans and pulses to your meals. A couple of handfuls of lentils goes well in casseroles, soups, salads, even stir fries.
When possible opt for wholegrain versions of foods.
Add nuts and seeds into meals. I love them sprinkled on breakfast or my yoghurt, you could add to a salad or on top of a stirfry. Sprinkle some in your sandwich or add to baking.
Increase your portions of fruit and vegetables if you are not meeting the 5 a day target.
Eating more plant based meals in your week. We aim to eat plant based meals 4-5 times a week in our house.
Here are some meals where I’ve pimped the fibre:
Oats with fruit, seeds and nuts – 15g fibre. Plus the oats here are soluble fibre.
2 x Rye bread with 1/2 avocado – 10-15g fibre, this particular bread is very high fibre, 10g for 2 slices.
If you used a different rye bread it would be lower, using my normal rye bread plus the avocado it would be 10g fibre.
Risotto made with pearl barley and broccoli – 12-15g fibre per portion. Pearl barley has a high fibre content and is a great grain to cook with. It takes slightly longer to cook than rice but can be used instead of rice, or added to soups and stews.
Vegetable fajitas with chickpeas, peppers and sesame seeds, smashed avocado and seeded wraps – 10g fibre.
I totally encourage you to try increasing your fibre intake and help your gut bacteria, blood sugars and bowel health. Remember to also drink plenty of fluids to help that fibre move through your system.
When I was asked if I would take part in a documentary style show that was about myth busting and presenting the science behind dieting I knew this was something I needed to get involved in.
The show was of course a little controversial (or it wouldn’t make good TV) and I hadn’t realised celebs would be put on diets as part of it… but it made interesting viewing and had a great team of experts speaking. I love the fact that more and more times there are fully qualified, sensible talking actual experts talking about nutrition in the media. More please! In fact I was working on a shoot recently and the food stylist was telling me about her time working with Gillian McKeith a few years ago and how times have changed so much since then. A lot more credibility is now needed for most media outlets.
So here are some snippets of my on camera parts for the show, I hope you like it! A great facial expression to start 😉
Ever get the feeling that the children in the house are in charge? Oh my days, I know I sometimes feel like I just run from child to child doing things for them!
Letting them be in charge of some things can be empowering and really positive. When you think about it there isn’t that much that they are actually in charge of. That can be hard as these little people want a chance to grow their independence and show their preferences. Eating is one of the ways that they can do this. So from a very early age they can show which foods they like/dislike and how much they want to eat. As parents it is whether we take note of these signs or think we now better! I’m trying to raise my children as intuitive eaters but it is hard as often I think I know their tummies better than they do. I then have to sit back, breathe and let them lead. When you are in a rush or have other children to also look after it can be frustrating to do this but we are setting our children up for life. I want mine to know how to pause, think about how their bodies feel and then respond accordingly and not be rushed because I have a schedule.
I find toddlers fascinating as they are so in tune with their bodies. My 22 month old will literally refuse to eat when she doesn’t want to, there is no way I can force her. She now chooses what she wants to eat from a selection of foods and she tell me when she is hungry with “Eaaaaaa” or “Snaaaaa”. A funny example this week was when I made a cake for Mothers Day and then we had some for pudding. However the toddler shunned it and ate a bowl of peas instead!
As we grow up eating becomes more complicated. Foods plays more of a social role, there is an enjoyment factor and just seeing things that you fancy. Advertising, being around food, media and other peoples food choices also influence us. This is why I think it is SO important to encourage our children to build great relationships with food whilst they are young and to continually reinforce these principles:
Listen to Hunger – eat when you are hungry, stop when you are full. Think about your hunger at the start, middle and end of mealtimes. I sometimes talk about hunger being a butterfly in your tummy that grows to a dinosaur. Where are you on that scale?
Listen to Fullness – this can be fun with kids. My 4 yr old boy pokes his tummy and that can help him connect with how full he is. My 7 yr old girl just knows and will leave her food for later.
Eat a balance – I teach my kids that all foods are great but that our bodies need balance for energy, protein for building, fat to keep us warm and protect our organs and all the vitamins/minerals to keep it working properly.
There are no good/bad foods. I love this conversation with my children. We’ve used plastic foods to group them into food groups and then talked about what all the foods contain that is great for our bodies. Instead of foods being good/bad for us I talk about how we need to moderate foods that are higher in sugar due to our teeth and balance our snacks as biscuits don’t keep us full for long.
I’d totally encourage you to let your children lead a bit more with food. If you want more tips on how we do this at home then do let me know.
Gluten free eating has been bang on trend recently. Why? There is a thought that gluten affects weight, causes bloating and is commonly poorly digested. However, often it is not actually gluten that is the issue. There can be several other explanations, for example: large portions of carbohydrate foods can cause bloating, just because of the amount of food in one sitting. In those suffering from IBS, the issue is unlikely to be gluten, but that of FODMAPS, which include wheat, lactose, beans, pulses, plus certain fruits and vegetables. Another key reason can be the overall diet. Eating a diet that is high in packaged, processed foods can cause symptoms that then disappear when you remove gluten. Why? Because why gluten is removed, your whole diet changes. It is not gluten that is always the culprit, take a look at this clip from Food Truth or Scare for more.
Gluten free foods can be: 👉 lower in fibre. 👉 higher in fat. 👉higher in sugars 👉higher in calories. 👉lower in B vitamins. 👉lower in iron 👉often they are not wholegrain.
Therefore gluten free foods are not healthier! Of course if you are gluten free for medical reasons you may need to have these foods but you can also use grains such as buckwheat and quinoa to provide your wholegrains. So it also doesn’t mean you can’t have a great healthy diet and be gluten free, it just require more planning and thought. Top advice: only go gluten-free if you absolutely need to.
I love media work and am of the opinion that dietitians and registered nutritionists need to be shouting the right nutrition messages out on the air waves and in the press. Not only so the public hear good nutrition advice, but also so the public know who to turn to for that advice. Google can bring up all kinds of wierd, wacky and dodgy advice. Social media is full of everyone and anyone shouting their nutrition messages out. Working with the media can be a way to push the experts to view.
So therefore I was more than happy to pop in and chat to Sasha Twinings at BBC Radio Solent about nutrition and to answer some of her listeners questions live.
Here is a little snippet of our chat. We cover IBS and fermented foods.
According to those in the know these are some of the food trends coming our way in 2017. In my cynical mind this usually means things to be wary of or foods that will become super expensive. However there are also some interesting new foods on the horizon which I’m looking forward to trying.
Meaning any drink, juice, potion, shot or magical elixir that can boost your health. This year the money is on using alternative medicine’s roots, shoots and leaves. Products such as maca, holy basil, apple cider vinegar, medicinal mushrooms and kava are tipped to be added into the mix.
Priya says: These alternative medicines are alternative as we don’t have enough research and evidence to prove their benefits. A lot of these drinks are unlikely to contain enough of these ingredients to have a benefit on the body and are likely to be a marketing ploy. There may be some good ones out there, but remember that water is always the best drink to be having, follow that up with plenty of fruit and veggies to pack yourself a wellness punch.
Using up the byproducts
The waste from making products will be turned into new products. For example using the leftover water from chickpeas as an egg replacement or the left over whey from making Greek yoghurt to create a probiotic drink.
Priya says: I like this. We need to cut down on our food waste, using all the leftovers is a brilliant idea. It is what I try to do in my kitchen and we are all encouraged to do it, so why shouldn’t food manufacturers try too?
Yes the humble coconut is still hot to trot in 2017 with novel products continuing to come out. Tortilla wraps, butter, ice-creams, coconut flour and sugar are all set to be popular. I just hope there are enough coconuts being grown to support this craze.
Priya says: Whilst there is nothing wrong with coconut, in fact it is very nutritious, I do have an issue with it being over-used. We do not need to be having coconut versions of everything and adding coconut oil to foods when it is not needed. Coconut products such as sugar and flour do have some good features such as their low glycaemic index, however the coconut is high in saturated fat and so with all foods it is best to consume it in moderation and wisely.
All things Japanese
Sushi has been popular for a while (it’s one of my children’s fav meals). Now in 2017 Japanese condiments, pickles and different types of seaweed are coming our way. Mirin, Miso, sesame oil and plum vinegar may not be unheard of in your kitchen but are set to be more popular in our store cupboards.
Nori is already available in the supermarkets, but more seaweeds such as kelp, wake and dulse are set to follow suit. I personally would love it if there was more of a trend for foraging these for ourselves. Now who wants to show me which seaweed I can pick up off the beach and how to use it?
Priya says: Savoury Japanese flavours such a matcha tea, green tea, azuki bean and mochi are likely to be popping up in recipes for cakes, desserts and breakfasts. All in all I’m excited about this one and look forward to trying new combinations out.
Condiments look like they will be big news in 2017. With rare, traditional and new flavours of sauces and dips coming out. Apparently we have pomegranate molasses, beet salsa, mexican hot chocolate spread, plum jam with chia seeds and habanero jam.
Priya says: These all sound exciting but may not fit with the current thinking on reducing sugar intake as many condiments are high in sugar content. Again it is all about how much of these products you have and how often you use them. They can certainly bring flavour and interest to a meal, just remember that a little can go a long way.
Alternative grain pasta
Ancient and different grains have been increasing in popularity. Partially fuelled by the clean eating brigade, plant based eaters and the gluten free movement. Quinoa, lentils, chickpeas flour are making popular noodles. Also spiralized veggies will continue to rise and seaweed noodles are set to make headlines.
Priya says: It is great to have all this variety. Using different grains is great at it brings more variety into the diet and with that, a broader way to get good quality nutrition into the diet. Although there is absolutely nothing wrong with wheat based pasta, using these other forms of noodles opens up things for people on vegetarian, gluten free and specialist diets plus it makes it more interesting when making meals.
If you like purple then you are in for a treat as purple cauliflower, black rice, asparagus, carrots, elderberries, beetroot, corn and potatoes are the foods to watch in 2017.
Why purple? The colour indicates higher antioxidant content, it comes from anthocyanins which are action packed nutrients aiding in fighting ageing, cancer and chronic diseases. For example, purple potatoes are high in iron and antioxidants.
Priya says: Purple foods are an interesting trend and very nutritious so I would certainly recommend eating them. Hopefully this trend may helps make fruit and vegetables more appealing to some people and increase their intake of these foods. Remember that we need to eat a range of fruit and vegetables so focus on eating a rainbow and not just purple foods.
What are your fav food trends?
Freelance Dietitian specialising in helping those with Eating Disorders and a Media Spokesperson for the profession.