If you’re reading this sitting in the hot summer sun, you may wonder why I’m posting a soup recipe in the middle of summer. But if you’re used to a British summer, then you’ll know that any day at this time of the year can be a soup day, as the weather is somewhat unpredictable. Continue reading “Red pepper and white bean sunshine soup”
Have you seen the fortune teller comedy sketch by Micheal McIntyre? It’s June 2019 and he asks to know what will happen for him next year. And is rather surprised and disturbed by what he’s told. It is funny but also poignant. Ask anyone this time last year to predict their 2020, and I doubt anyone would say our current reality. If you’ve not seen it, have a look here. Continue reading “Making a difference”
It’s nearly the beginning of May, and Spring is in full flow. I love this time of year – longer days, warmer weather and new life blossoming in nature. In the middle of dark, grey winter its hard to visualise the trees budding green and beautiful blossom fluttering in the breeze. Continue reading “Spring cleaning from the inside out”
Daily life is in flux at the moment with the current corona virus Covid 19 spreading like wild fire around the globe. Out of the many different reactions to the situation, ranging from panic to none, feeling powerless is one of the most negative. And there’s no need to, because there are some very simple things that can be done to help support your body’s defence mechanism. Continue reading “Ways to support your immune system”
Over the last seven weeks I’ve been sharing my top tips for making positive change easy. We started off looking at looking into why you might want to make change, and how it’s important to go at your own pace. Then it was my 5 easy steps; eat more (fruit and vegetables), go brown, make easy swaps, eat real food and now finally – variety. Continue reading “Easy changes – step 5”
The next step in my Easy Changes series is all getting the most out of the food you eat – the most nutrients and benefits that is. The beneficial nutrients in fresh produce starts to diminish as soon as it’s harvested, even more so when processed. A huge percentage of food eaten in the Western world is highly refined and processed and many people are missing out vital nutrients. So this step is about asking yourself if you are eating ‘whole food’ or ‘hole food’.
The world of health and nutrition can seem rather overwhelming and contradictory at times. There’s a lot of confusion, much of which is made worse by the food and diet industry as well as the media reporting sensational headlines. The reductionist approach to food – looking at the component parts rather than the whole thing – is useful for discovering what is actually in it, but focusing only on the component parts has created a seemingly never-ending debate about whether we need to eat more protein or fats or carbs. I talk about this in my book Eat Well Live Well with The Sensitive Foodie if you want to delve into this discussion more.
Outside of this reductionist view point, eating whole foods gives so much more than just its large component parts. And in a balance that’s natural and works for our bodies. When you look at what whole foods contain, it can be surprising just what is in there! For example, rice is defined as a carbohydrate, and as we saw in my last post, is pretty nutrient deficient. But when eaten as a whole-grain, it contains a good amount of protein and even some essential fatty acids, along with a range of minerals, vitamins and even phytonutrients.
Processing and refining means that food loses a lot of the nutritional benefits. The big losers are:
- Fibre. Essential for gut health, removal of waste products and feeding the microbiome, much of it is lost once refined.
- Vitamins. Particularly water-soluble ones like vitamins B and C.
- Minerals. Many essential minerals like magnesium and zinc are bound up in the fibre. Potassium, essential for blood pressure control, is a big loser too.
- Omega fatty acids. Locked up in the oily germ of whole-grains but also in a whole host of fresh produce, this delicate but essential oil gets easily lost.
- Phytonutrients. The magical chemicals found within all plant foods that work together as a team and support metabolic processes are delicate and lost once the produce is refined.
Even eating whole foods does include some element of processing, as even cutting and cooking fresh produce can lead to some form of nutrient loss. But it’s much less. And it’s real – ultra-processed foods are increasingly massively but have a real negative nutrient effect on our bodies. This is particularly important if you have food intolerances and are therefore a sensitive eater, or are using food to manage a health problem.
So how do you maximise your intake of whole foods and avoid the hole food? Here’s a few simple things to help:
- Eat real food as near to its original form as possible. This is one of the key principles of eating a whole-food plant-based diet. Look at the product in your hand and ask yourself “Is this whole or hole?”. The author Micheal Pollan as some good advice on real versus processed food – “If it’s made from a plant, eat it. If it’s made in a plant, don’t.”
- Eat food lowest in the food chain (ie plants!). That way you get all the nutrients first hand rather than second, third or more and less of the toxins (think big fish like tuna accumulating mercury).
- Eat food that is as fresh as possible. That means seasonal with lower food miles. It’s also cheaper too.
- Go for brown (as per last post) and for whole. So eat an orange rather than drink orange juice. Or eat seeds whole instead of having it as an oil.
- Buy products with minimal ingredients. Once you start reading labels you soon realise just how much has been added in as well as taken out, particularly with ‘free from’ items, which seems somewhat ironic!
Once you start thinking ‘whole’ it does get easier to make positive changes to the way you eat which your body will love. But give yourself time to do it in the way that works for you – remember going at your own pace is just as important as making the change in the first place.
There’s one more easy step to come. And also some exciting news that will give you support for making your own positive changes for the New Year. So keep an eye out for the last instalment, and don’t forget to let me know how you get on.
It’s time for Step 3 of my Easy Changes series. This one takes a little bit of thought, but is still super simple. It’s find easy swaps. Continue reading “Easy Changes – Step 3”
Four weeks in to my 5 Easy Changes series and we’re at Step 2. And this one really is super easy – just go brown! Now, that’s nothing to do with sunbathing or (sadly) eating more chocolate. This is about eating whole grains and cereals. Why? Well, there’s 3 main reasons that I can see – fibre, flourish and flavour. Continue reading “Easy changes – Step 2”
It’s the third instalment of my ‘easy changes’ series, and we’re finally at Step 1! And it really is a simple one – just eat more fruit and vegetables! Continue reading “Easy changes – Step 1”
This is my second post in the “5 easy steps to start your whole-food plant-based journey’. Last week I covered step 0 – know your ‘why’. This week it’s step half – one more thing you need to think about before you start making positive changes that last. And it’s a simple but profoundly difficult one to stick to – go at your own pace. Continue reading “Easy changes – step 1/2”