From burnout to balance: Holiday thoughts

Paris. The end of a long, long day of sightseeing. I turned to my friend’s 10-year-old son and asked him what was the best thing we had done that day

From burnout to balance: Objects of my affection

If you are moderately well off, and able to buy yourself nice things – homewares, clothes, fitness gear, gadgets

Thursday, August 13, 2020

From burnout to balance: Objects of my affection

From burnout to balance: Objects of my affection

If you are moderately well off, and able to buy yourself nice things – homewares, clothes, fitness gear, gadgets – one of the trendiest things you can do with them right now is throw them out or give them away. The empress of decluttering, Marie Kondo, advises us to get a hold of every possession we own with two hands, and discard anything that doesn’t ‘spark joy’, a phrase so popular it’s become a meme. Gretchen Rubin, a bestselling author on happiness and habits, has a new book coming out next year called Outer Order, Inner Calm. These books are only two of the 18,600,000 or so results that come up when you do an internet search for ‘decluttering’. I admit that, in getting ready for my move from a three-bedroom house to a 70m2 flat, I’ve been relishing the opportunity to get rid of stuff.

But that’s not what this month’s blog post is about.

A funny thing happened to me last Sunday. I lost my sipper drink bottle, the kind that has a sort of a straw poking out of the top that allows you to do something the manufacturer calls ‘vertical drinking’ – you don’t have to tilt the bottle or unscrew a cap to drink. I needed to wait until the weekend to go shopping for a replacement. ‘No problem,’ I thought. ‘I’ll just take a cup to school and refill it whenever I have a spare moment. I’ve always thought it’s much more civilised to drink out of a cup or a glass than a sipper bottle anyway. Or I’ll take my other drink bottle, the kind you take the lid off when you need a drink. By the end of the week, I’ll probably realise I don’t even need to buy a replacement.’

Nothing worked. Up until that week, I’d stuck to my goal of six or more glasses of water a day and now I was down to two or three if I was lucky. I was thirsty and cranky. Every time I thought, ‘Now’s a good time to leave the classroom and go fill up a cup’, I was ambushed and side-tracked by a student or colleague. My old sipper bottle had allowed me to quickly take a sip between classes or on the drive to or from school, which was impractical with a cup or a screw top bottle. True, I could have worked on my self-discipline and practised saying ‘no’ to prioritise my water drinking habit, but in the end, I didn’t even wait for the weekend to go shopping for a replacement.

So, I’ve written a few hundred words in praise of a water bottle, but I could just as easily have written about my little rubber bracelet with an LED light that gets me through my early morning runs safely, even in the darkest winter. Or the fruit and vegetable delivery company that makes it easier for me to snack well. The Buddhist monk in my head is not happy about my bottle woes, and neither is my social conscience; both agree I should be able to do without a water bottle that, at $20 to $30, would be unaffordable for many of the families whose kids I teach.

Among my friends, I’m known as someone who does without a lot of stuff, such as a TV or – for almost a year after my flatmates moved out – any lounge furniture at all. I actually overheard my friend scolding her child as they were outside my front door:

‘Mum, do you think Lynne will have some furniture in her house this time?’

‘Don’t you mention anything about her furniture. It’s rude. Pretend you don’t notice.’

There is plenty I can live without, but I’m just going to admit it, there are a few products I find almost essential to maintaining healthy habits at the busiest of times. It’s only when I have to do without them I realise how lucky I am to be able to buy them, and I’m very grateful too.

This blog is the opinion and experiences of its author and should not be taken as medical or dietetic advice. Healthy Food Guide has not verified the content and cannot endorse any advice given. Healthy Food Guide recommends seeking professional health advice for specific complaints or symptoms.

Wednesday, August 12, 2020

From burnout to balance: Holiday thoughts

From burnout to balance: Holiday thoughts

Paris. The end of a long, long day of sightseeing. I turned to my friend’s 10-year-old son and asked him what was the best thing we had done that day.

He thought for just a moment and said: “Sitting in the park, watching those old guys playing petanque, and then they talked to us.”

After a moment he added: “Or going up the Eiffel Tower.”

Kids. So honest. One of these activities required zero funds, queueing or organisation. The other, quite a lot.

Speaking of the Eiffel Tower, we knew we were really lost when we drove past its twinkling nights late on our first night in Paris, looking for our accommodation. My friend had noticed her tablet’s battery was running low and she had the presence of mind to scribble down the remaining directions, handing them to me to look after. Inexplicably, I threw them away, leaving my friend, her two young children and her mother and I to spend a few frustrating and, frankly, terrifying hours driving around the City of Lights. They can laugh about it now, but I still can’t. (And, people of Paris: I respect your food and fashion, but may I suggest you paint some white stripes on your roundabouts to create lanes? Black and white look stylish together!)

It’s that time of the year. Many of us are looking forward to our holidays and I just want to sing the praises of a holiday spent here in New Zealand. Sure, if you want an adventure, it’s great to go overseas, but if you want to relax, I don’t think you can go past a holiday in your home country. It’s a real rest. Without any worries about unfamiliar currency, customs, language or road rules, you can just focus on recharging your batteries for the coming year.

Those friends whose lives I endangered in Paris still speak to me now, and I feel very grateful that they have invited me to spend a few weeks with them these holidays. We’ve rented another place together, but this one’s in Oamaru, so as long as I’m not in charge of directions, we should be pretty safe.

This blog is the opinion and experiences of its author and should not be taken as medical or dietetic advice. Healthy Food Guide has not verified the content and cannot endorse any advice given. Healthy Food Guide recommends seeking professional health advice for specific complaints or symptoms.

Tuesday, August 11, 2020

From burnout to balance: Treats as good for your health as your soul

From burnout to balance:  Treats as good for your health as your soul

Sometimes you really feel like a little treat and, while it’s lovely to turn to the occasional bottle of wine or a chocolate bar (so I’ve heard), it’s also a good idea to have some options that have a little less impact on your health. This can be especially useful when the days are busy, cold and dreary, or otherwise difficult, and you feel you need a boost a few times a week.

Back in the days when I still read articles about losing weight, I would read lists of non-food treats, eg, manicures, movie tickets, new workout gear. What strikes me is these treats are much more expensive and time consuming than a bag of lollies or a chocolate bar. My friends who are raising kids and/or also working outside the home simply can’t afford the time (and in many cases, the money) it takes to have an afternoon or evening off at the movies or to hit the shops on a whim.

So, I’m in the process of compiling a list of treats that won’t harm my health, are cheap (around $5 or less) and are easy to get. I’ve just started, so currently it comes in at just two items, which is, I admit, about as short as a list can be.

  1. Magazines
    Frivolous and colourful, magazines in the waiting room are one of the things I look forward to when making a doctor’s appointment. But it’s also a little luxury to lounge about at home, on a couch or in bed, flicking through a magazine. I’ve researched this one and can confirm that a colourful glossy will only set you back about $5. Posher versions. some so posh their pages are matt rather than glossy, can be less than $10 and sometimes I borrow a bagful for free from my local library.
  2. Flowers
    Nothing in the supermarket fitted my price criteria, but I picked up a bunch for $4.99 at my local greengrocer. You can, of course, bring the price down to zero if you, your friends, family or neighbours grow a supply. I’ve never really paid much attention to flowers before, but I’m pretty sure the ones I’ve bought are tulips, but only because two visitors to the house referred to them this way. They were just buds for the first day, with the faintest hint of orange petal showing through, but then they bloomed. Every day, when I catch a glimpse of them, they surprise me. It’s not just that they are beautiful, but they change – closing up every night and then opening slowly as the days brighten.

There you go: a couple of treats that are free or cheap, easy and, with my bunch of flowers providing joy for well over a week, lasting much longer than any pick-me-up bar of chocolate has ever lasted me.

This blog is the opinion and experiences of its author and should not be taken as medical or dietetic advice. Healthy Food Guide has not verified the content and cannot endorse any advice given. Healthy Food Guide recommends seeking professional health advice for specific complaints or symptoms.

Monday, August 10, 2020

From burnout to balance: Resetting with the new year

From burnout to balance: Resetting with the new year

You know, when I look back on my last few posts, they seem pretty chirpy. Honestly, though, I can’t remember a time in the year and a half I’ve been writing this blog that I have felt so depleted.

What a year. The Auckland teacher shortage (a phrase I googled to make sure it wasn’t a figment of my imagination and got 489,000 hits in less than a second) continued. My father – a refugee who arrived here aged sixteen, unaccompanied by any family and probably the main reason I’ve chosen to work with immigrant kids – died. I can’t even type this without tearing up. My ulcerative colitis returned and I haven’t been able to eat fruit, vegetables, nuts or wholegrains for a couple of months.

Of course, wonderful things happened too: my brother got married to a lovely woman and I moved into my dream house – small, modest and within running distance from work, but these events required organisation and effort. Overwhelmed, and with that weird logic that sometimes comes over us when we are having a rough time, I chose to make things worse for myself rather than better.

I can’t remember a time when I’ve dropped so many healthy habits. I stopped running and going to the gym for a month or two. I went to sleep later and later. I stopped writing down things I was grateful for. I even gave up on tiny little habits that cost nothing in terms of time and effort, such as standing on one leg when brushing my teeth (sounds weird, but there’s solid evidence this helps to improve balance).

As a teacher, I have to constantly remind myself that learning isn’t linear. You have to keep circling back and re-teaching stuff. Just because we did page 15 in the book yesterday, doesn’t mean everyone in the class is ready for page 16 today. Some of them need another look at page 15 and some are still stuck somewhere near the front cover.

As it is in the classroom, so it is in life. I’ve made it to the end of 2018 and I know I’ve got a lot to re-learn in 2019. Bring it on.

This blog is the opinion and experiences of its author and should not be taken as medical or dietetic advice. Healthy Food Guide has not verified the content and cannot endorse any advice given. Healthy Food Guide recommends seeking professional health advice for specific complaints or symptoms.

Sunday, August 9, 2020

From burnout to balance: The value of support

From burnout to balance: The value of support

I just read ‘How to support someone with depression and anxiety,’ and boy did it bring back some memories. (You can have a look at it and other advice on mental health and resilience here. It took me just moments to put together this incomplete list of the people who supported me when I felt overwhelmed by depression and anxiety.

  • To the flatmates who wouldn’t leave me alone in the house and had to cut short nights on the town so that one or other of them could be there for me, thank you.
  • To the little brother who opened his home to me when I needed a place to stay, thank you.
  • To the boss who quietly said, ‘There’s depression in my family, too,’ and granted me a year off, finding a much less demanding role I could do to keep me connected to friends and colleagues at work, thank you.
  • To the colleague who spent a Sunday helping me finish off a work project that was too much for me to tackle alone, thank you.
  • To the colleagues who cheerfully gave me lifts to work when I was unable to drive myself, thank you.
  • A special mention to the friend who drove miles out of her way to pick me up, take me to work and drop me off again at the end of the day, making what must have been at least a 90 minute round trip every school day for a year, thank you.
  • To the friend who took me out for a quiet dinner on my birthday, pretending not to know it was my birthday, not even mentioning the ‘b’ word, knowing it would upset me, so that I returned home a little more cheerful than when I went out, thank you.
  • To the friends who cooked so many dinners for me, sending me home with leftovers, thank you.
  • To the friends of friends who gave me a place to stay when I went back to work on reduced hours and, when the topic of rent came up, just asked me how much I thought I could afford, thank you.
  • To the friends who patiently dealt with the side effects of different medications, when halfway through a visit I would suddenly need to sleep for an hour or two, thank you.
  • To the friend who saw my depression was getting worse and called my doctor’s office, thank you.
  • To the friend whose internet ‘research’ revealed that depression could be treated with potato juice and brought me a freshly squeezed glassful every morning – I am sorry to say that after the first mouthful it all got tipped down the drain. But, thank you anyway.

This blog is the opinion and experiences of its author and should not be taken as medical or dietetic advice. Healthy Food Guide has not verified the content and cannot endorse any advice given. Healthy Food Guide recommends seeking professional health advice for specific complaints or symptoms.

Saturday, August 8, 2020

From burnout to balance: The benefits of baking

From burnout to balance: The benefits of baking

In what seems to be a golden age of vegetables and protein, I am a defiant baker. While some have given up on carbs, sugar and even fruit, I keep on baking because I find it both soothing and delicious. I am not alone, according to this article, The Rise of Anxiety Baking.

“Baking is mindful. Mindfulness means paying attention to yourself in the moment and not being in the past or the future, but really being there,” says Philip Muskin, a Columbia University psychiatry professor and the secretary of the American Psychiatry Association.

Most days, I eat a piece of home baking. Last week I had fruit muffins that used up some lovely poached spiced feijoas (thereby making room in the freezer for the feijoas of 2019). I’ve modified an old recipe for banana chocolate chip muffins by leaving out the chocolate and substituting thick swirls of peanut butter, a much better flavour pairing, to my mind. I choose muffin recipes with half a cup of sugar or less, which works out to a teaspoonful or two of sugar per muffin. I’m comfortable with that. I use mostly wholemeal flour. Sometimes I want to feel like I’m baking but I don’t feel like making muffins. That’s when bread or crackers come out of the oven – or this Seed and oat bread, which is halfway between the two.

Actually, almost anything that ends with me taking a tray out of a hot oven can scratch that baking itch, even my favourite home-made breakfast cereal, Awesome granola dust, which comes from Jamie Oliver.

I’m a bit jealous of people who seem to have no sweet tooth, but I continue to look forward to a treat in my lunchbox most days and a relaxing potter around my kitchen on the weekends. I really do think if you’re sensible with recipes and ingredients, you can bake your cake and eat it too.

This blog is the opinion and experiences of its author and should not be taken as medical or dietetic advice. Healthy Food Guide has not verified the content and cannot endorse any advice given. Healthy Food Guide recommends seeking professional health advice for specific complaints or symptoms.

 

Friday, August 7, 2020

From burnout to balance: You can’t always spot good health

From burnout to balance: You can’t always spot good health

I can remember accompanying Dad to church one day a few years ago. Afterwards, he ran into an old friend, started chatting and introduced me. The friend looked me over and said,
“And how old are you, my dear?”
“Umm…37,” I replied, to her apparent surprise.
The moral of this story, I think, is that I look a little younger than I actually am. Or maybe that when you get to a certain age, everyone looks like, in my late father’s words, a ‘spring chicken’.

My face is plump and round, so the wrinkles haven’t had much of a chance to really settle in yet. The other thing that gives me a bit of a youthful glow is my skin, which is – and I hope you don’t mind me sharing this – really oily.

I’ve been reminded of this recently as my skin has broken out again. For the last 20 years, I’ve taken medication to stop the breakouts that started when I was in high school, but while my skin has been pretty clear, the medication has been driving my blood pressure up. I stopped taking it a few months ago, under doctor’s orders. So here I am, in my 40s, with just as many spots around my forehead, chin, chest and back as some of the teenagers I teach. (Just for the sake of clarity: I haven’t seen the kids’ chests or backs, nor do I wish to.)

Out of interest, I looked up prices for acne treatments, which seem to start at around the $100 mark and go up to at least $300, with the option for adding something called ‘numbing cream’ for another $25. (Does it anesthetise you to the fact you’ve just squandered hundreds of dollars on questionable treatments?)

I don’t believe in any of that, although I’ve tried to be extra careful about getting plenty of water and plenty of sleep, but I’ve still broken out the concealer most mornings. (Can I also just say that ‘Concealer’ would be an excellent title for Lorde’s next album, or any female singer songwriter, really.)

Despite the concealer, people notice the pimples. On a particularly pimply day, a colleague asked me if I was under the weather. I’m actually in better health than I was before, even if you wouldn’t know it from looking at me. My doctor said I had been at risk of a stroke – a few pimples are a small price to pay for normal blood pressure.

So I’ve been thinking of all those bright-eyed, clear-skinned ‘wellness influencers’ who put their looks down to a particular lifestyle or product. You know what I think? Some lucky people just have clear skin or great figures without even trying that hard – especially when they are young. I remember some of the supermodels of the 90s. Despite, drink, drugs and all-night parties, they looked pretty fabulous. While there are many healthy habits that can improve our looks, sometimes you just have to be content to know that health, unlike beauty, is not just skin deep.

This blog is the opinion and experiences of its author and should not be taken as medical or dietetic advice. Healthy Food Guide has not verified the content and cannot endorse any advice given. Healthy Food Guide recommends seeking professional health advice for specific complaints or symptoms.

 

Thursday, August 6, 2020

10 surprising foods that boost immunity

10 surprising foods that boost immunity

Eating to support your immune system is more important than ever.  Dietitian Melissa Meier shares 10 lesser-known immunity-boosting foods to help give your body a fighting chance against viruses such as colds and flu.

1 Easy vitamin E

Increase your vital vitamin E intake with hulled tahini. Tahini is great in hummus, dressings or simply spread on toast. Vitamin E can only be obtained through your diet.

2 Antioxidise with berries

Add fresh or frozen mixed berries to porridge or healthy homemade muffins for disease-fighting antioxidants.

3 Use herbs for flavour and health

Throw away the salt shaker and flavour soups, stews and roasts with fresh herbs like basil, coriander and thyme. These herbs are packed with crucial antioxidants.

4 The sunshine vitamin

Vitamin D helps to maintain immune function. For a hit of the sunshine vitamin, snack on Greek-style yoghurt fortified with vitamin D, or add mushrooms that have been exposed to sunlight to your meals.

5 A vitamin brew

Vitamin enriched tea is a tasty way to keep up your fluid intake. It also provides zinc, a disease-fighting antioxidant.  Look for it in your tea aisle or healthfood stores.

6 Snack on iron

Crunch into a handful of pumpkin seeds for a shot of iron, which is essential for the development of immune cells.

7 Garlic goodness

Throw garlic into anything and everything you want to. Why? It contains the antibacterial compound allicin.

8 Up your vitamin A

Carrots are bursting with beta-carotene, which converts to vitamin A in your body. Vitamin A helps keep the lining of your digestive system healthy, which acts as a barrier to infection.

9 Love your gut bugs

Sip on kombucha for a hit of gut-lovin’ probiotics, which can reduce the severity of both cold and flu symptoms.

10 Hit it with hot vitamin C

Spice up your cooking with fresh red chilli. Just 25g provides over 100 per cent of your daily vitamin C needs to support your immunity.

Wednesday, August 5, 2020

7 ways to drastically lower your bowel cancer risk

7 ways to drastically lower your bowel cancer risk

People don’t like talking about their toilet habits — but by lifting the lid on bowel cancer screening and prevention, there are many ways to drastically lower your risk.

Think bowel cancer can’t happen to you — or just don’t want to think about it at all? When most people hear the words ‘bowel cancer’, they switch off. Some think it’s just an old person’s disease, while others find the topic too embarrassing to discuss. But bowel cancer is the world’s third most common cancer, and its second deadliest. It’s time bowel cancer stopped being taboo. Here are seven simple things you can do to protect yourself today.

1 Prioritise screening

People who take part in regular screening programs have 33 per cent less chance of dying from bowel cancer than those who don’t.

“Early detection is absolutely key,” says Professor Teresa Mitchell-Paterson, a nutritionist at Bowel Cancer Australia. “Treating quickly is what we need to do — it saves lives,” she adds.

If you have a family history of bowel cancer, you should have regular colonoscopies to detect abnormal tissues in the bowel. Once you turn 50, your risk of bowel cancer increases. People with a low risk of bowel cancer can do a non-invasive, simple stool test at home called the Faecal Occult Blood Test, which tests for traces of blood in the stool.

2 Swap white for wholemeal

Consuming three serves of wholegrain foods a day can cut your risk of bowel cancer by 17 per cent. Whole grains are high in fibre to help support a healthy gut and offer far more micronutrients than their refined counterparts.

Simple swaps like brown bread instead of white bread, wholemeal pasta instead of white pasta, and soba noodles instead of white rice noodles make all the difference. You should also aim to incorporate foods such as rolled oats, wholemeal couscous and quinoa into your diet regularly. Head here for a simple guide to getting enough whole grains.

3 Lift the lid

Bowel motions aren’t exactly a standard topic of conversation at the dinner table … but knowing what’s normal — and what is not — is an essential health skill.

Having good bowel function means you’re easily able to pass a soft, well-formed stool anywhere from three times a day to three times a week. You should be able to ‘go’ within a minute of sitting on the toilet, feel as though you have fully emptied once you’re finished, and have no pain.

On the flip side, any sudden changes in the size, shape or the colour of your bowel motions could indicate bowel cancer, as also could the onset of diarrhoea or constipation. “If there is any mucus or blood in the pan or on the stool, you need to talk to your GP,” adds Mitchell-Paterson. Other signs include pain and aches, abdominal swelling, nausea, weight loss, vomiting, fatigue and anaemia.

4 Change your tipple

Bowel cancer is one of the many cancers linked to drinking alcohol, so cutting back is a wise idea. “It’s not a matter of stopping drinking altogether — it’s about reducing your intake,” Mitchell-Paterson says.

The more you drink, the greater your risk. So, to cut back, try alternating each alcoholic drink with a non-alcoholic drink. You could also try to pace yourself, or water down alcoholic drinks by creating spritzers (half alcohol, half soda water).

Plus there’s a growing range of alcohol-free beers, wines and spirits on the market.

5 Exercise daily

Exercise activates your immune system.

“The immune system is key in warding off and hunting down cancer cells,” says Mitchell-Paterson. “You should get 30–to–60 minutes of continuous exercise a day,” she adds. Do anything you enjoy, from swimming to Zumba — just stick to it!

6 Go lean

Processed meats such as ham, bacon and sausages are strongly linked to bowel cancer.

“Processed meats contain N-nitrosamines which are potentially carcinogenic,” Mitchell-Paterson says. “You don’t have to eat a lot of processed meats for these chemicals to build up in the digestive system.” The Cancer Council recommends eliminating, or at least minimising, the intake of processed meats.

7 Choose dairy

Research shows people who consume just 400g of dairy daily have a 13 per cent lower bowel cancer risk. That’s the equivalent of a cup of milk, a small tub of yoghurt and a slice of cheese. Easy!

Foods to lower your cancer risk

A high-fibre diet reduces your risk of bowel cancer. “Fibre swells and increases bulk in the bowel. The muscles in the large bowel recognise this and moves the matter down,” explains Mitchell-Paterson.

“If you’ve got toxic chemicals from alcohol or red meat particles, and the matter is moving constantly, there’s no chance for the matter to then sit against the bowel wall and cause inflammation and changes in the bowel wall.”

A high-fibre diet can also help with weight loss as it has a hunger-busting effect — and weight loss in itself can reduce your risk of bowel cancer if you’re overweight or obese.

Women should aim for 28g fibre per day, while men should aim for 38g.

Here are 6 high-fibre foods to add to your shopping list

  1. Pour rolled oats into your brekkie bowl to enjoy as porridge or muesli
    ½ cup rolled oats = 4g fibre which is 14 per cent of daily target for women and 11 per cent of the daily target for men.
  2. Add canned red kidney beans to a salad for plant-based protein.
    1 cup red kidney beans = 12.4g fibre which is 44 per cent of daily target for women and 33 per cent of the daily target for men.
  3. Roast a batch of artichokes to top a healthy homemade pizza.
    ½ cup artichokes = 8.5g fibre which is 30 per cent of daily target for women and 22 per cent of the daily target for men.
  4. Enjoy wheat biscuits for breakfast served with milk and fresh fruit.
    2 wheat biscuits = 3.6g fibre which is 13 per cent of daily target for women and 9 per cent of the daily target for men.
  5. Use wholegrain bread as a base for breakfast or lunch, or as a side with dinner
    2 slices of wholegrain bread = 5.5g fibre which is 20 per cent of daily target for women and 14 per cent of the daily target for men.
  6. Drizzle fresh passionfruit over yoghurt for a healthy afternoon snack
    2 passionfruit = 5g fibre which is 18 per cent of daily target for women and 13 per cent of the daily target for men.

Tuesday, August 4, 2020

Why I went gluten-free

Why I went gluten-free

In my forties, after a lifetime of intermittent eczema (sometimes severe, sometimes very mild), a blood test finally told me that I was intolerant to wheat – most probably gluten – amongst a couple of other items.

I am not a coeliac, and give thanks for that every time I put food into my mouth. Coeliac disease seriously affects the villi in the intestines of sufferers, leading to bloating, nausea and long-term internal damage. For me, the effects of the intolerance are that I get eczema. The red, rashy, itching-behind-your-knees-and-elbows kind. The infected sores kind. The kind that makes your skin look sunburnt or as if you’ve had a severe allergic reaction to a sting. The kind that makes you feel like the elephant woman and makes you want to pull the covers up over your head and let no one see you. The kind that makes it hurt when you move because you’ve scratched yourself raw and your skin just has no give left in it. It’s not a pretty sight, and in my case, it took a long time, and a very sympathetic and informed doctor, before I found something approaching a solution.

I am generally not a complainer, and tend to get on with life as best I can and find the good in things. In 2010, it was very hard to do that after five rounds of antibiotics in four months, and a general feeling of malaise. Eczema is not a life-threatening disease by any means, but it can make you utterly miserable. What enabled me to discover that gluten was an issue for me? A blood test, called a RAST test. Doctors are often reluctant to refer patients for this test as it is expensive. In my case, my quality of life had deteriorated enough to qualify me, at least in my doctor’s mind. We tested for soy, whole eggs, various fish, dairy and wheat. Eggs, deep sea fish, some shellfish and wheat all came back with a similar (and very high) rating. I already knew about egg yolk (I am fine with the whites) but the others were all news to me. Fish and shellfish are easy enough to manage, especially if you’re only intolerant to them. The worst that might happen is my skin will flare up. Wheat, however, made my heart sink. My doctor couldn’t confirm if it was gluten or only wheat, so I knew I would have to eliminate both at least for a while (subsequent eating of gluten proved pretty conclusively that gluten was the culprit).

I thought at first it would be easy. Just avoid bread, and products with wheat flour. As is my norm, I hopped onto the internet where Google is my friend, and waited for it to point me to one of the no doubt many resources available online which would tell me all the things I needed to know – how to adapt recipes, where to buy substitutes, along with a selection of excellent recipes. After all, there are loads of coeliac or gluten-intolerant people around. I spent a lot of time browsing through blogs and although I found some excellent overseas blogs, there didn’t seem to be much locally that covered off everything I wanted to know. After a couple of days of complaining about it, glutenfreenz.wordpress.com was born.

I’ve come a long way in two years of blogging. One of my proudest moments was when I reviewed a restaurant and had some (constructive) criticism for them. Not only did the restaurant respond very promptly but on the strength of their response, one of my regular readers was able to take his coeliac wife out for a wonderful evening. I’ve learnt how to create and manage a blog, played with layout, results, widgets galore. I now have followers, and follow a number of other blogs. I even started a second blog, which is more about family and the world at large and not at all about food. You can find that blog at familymattersnz.wordpress.com if you’re interested

I look forward to sharing my gluten-free discoveries with you all in this great environment that Healthy Food Guide has set up. It is my very great privilege to be here talking to you, and I look forward to reading your stories and comments.

Lisa

For those wanting more information on coeliac disease, check out the NZ Coeliac Society website www.coeliac.org.nz.

This blog is the opinion and experiences of its author and should not be taken as medical or dietetic advice. Healthy Food Guide has not verified the content and cannot endorse any advice given. Healthy Food Guide recommends seeking professional health advice for specific complaints or symptoms.

Monday, August 3, 2020

7 ways you can tell if canned soup is healthy

7 ways you can tell if canned soup is healthy

A can of soup is a quick and easy meal but is it healthy? Healthy Food Guide dietitian Melissa Meier shares seven ways to tell if the soup you’re buying is a good choice

Take a stroll through the canned soup aisle and you’ll see a huge variety of brands on offer. But some lack the right balance of nutrients, and many contain excessive levels of salt. So how do you know if a canned or packet soup is healthy?

Compare your cans of soup

It’s important to consider three essential nutrients when you’re buying canned soup:

1 Fill up with fibre

Fibre is crucial for gut health and vegetables are a great source of it. Choose a soup with 50 per cent or more veg (check the ingredients list) and you’re off to a good start. Add fibre-rich legumes, such as beans, chickpeas and lentils, to your soups as well as grains such brown rice and barley. This will make sure your soup fills you up for longer.

2 Pack a protein punch

Many vegetable-based soups are low in protein, which might be why some people find them unsatisfying. That’s because we digest protein slowly and this contributes to feelings of fullness. For a satisfying soup, chose one with ingredients such as beef, chicken or legumes. If they’re not in the can, you can always add them, or serve them on the side.

3 Slash the sodium

Canned soups can be teeming with sodium (salt). Some contain well over half your recommended daily sodium limit of 2000mg, which can lead to high blood pressure. To stay safe, make your goal no more than 700mg sodium per serve.

What else is on the shelf?

Canned soup is just one option when it comes to what you can buy for a convenient meal or snack:

4 Dried soup

Powdered soup sachets are usually high in salt, but lack protein and fibre. They are best left on the shelf — or choose a low-sodium brand as a savoury, warming snack.

5 Fresh soup pouches and tubs

Fresh, chilled soups are closest to what you’d make at home, so they can be nutritious. Avoid the coconut- or cream-based varieties, as they can be high
in kilojoules and saturated fat.

6 Shelf-stable soup pouches

These can also be a healthy choice, but check the label as they can be particularly high in sodium. Again, try to avoid coconut- or cream-based soups.

7 What is a good portion size for soup?

Pay careful attention to the serving size on the nutrition information panel on canned soup. Many cans are intended to serve two, so the nutrition information listed per serve is often for only half the can — not the whole thing!

To make your own soup from scratch, check out these delicious recipes!

Sunday, August 2, 2020

Have a merry gluten-free Christmas

Have a merry gluten-free Christmas

The Christmas decorations have appeared in the shops, my small boys are insisting on Christmas carols for their bedtime song, flyers are coming through my mailbox to say that there are Christmas sales, and try as I may to put it off, it has hit me that Christmas is less than a month away. Time to start planning… and Christmas cooking!

The first year I was gluten-free, I was in a huge panic about Christmas. Luckily it was at our house, so I was able to control the menu, and it was a lot easier than I thought it was going to be. Here’s what we had on the menu, and not only was it surprisingly low-fuss, I could eat most of it!

Snacks

  • Hummus and crackers – some gluten-free and some not
  • Indian spiced nuts
  • Carrots and celery to dip in the hummus

Main course

  • Ham (glazed and cooked by my brother in his rotisserie barbecue thing) – just check that the ham is gluten-free, and that there are no issues with cross-contamination of the barbecue
  • Turkey with gluten-free stuffing
  • Gluten-free gravy
  • Minted new potatoes OR potato salad
  • Green salad
  • Roasted vegetable salad

Dessert

  • Meringues (or pavlova) with berries and cream
  • Fruit salad
  • Christmas pudding (that year it wasn’t gluten-free, but I’m having a go at making it gluten-free this year!)
  • Custard

With coffee

  • Gluten-free Christmas cake
  • Gluten-free mince pies
  • Normal Christmas mince pies

A quick note here about Christmas cakes and puddings. The percentage of fruit to flour is very high. This basically means that you don’t use much flour at all to make these. This is excellent for two reasons: the pudding/cake holds together very well using gluten-free flour and the fruit and spices camouflage any taste that might linger in the gluten-free flour mix.

I have a few fool-proof recipes for some of these things which I’ll share below. I’m aware that these are not always hugely healthy (meringues for instance have a LOT of sugar) but they’re not something we eat every day or even every week. Of course, a lot of the items I’ve listed are gluten-free already (fruit salad and meringues for instance) and others you ASSUME would be gluten-free, like the ham. Don’t assume when it comes to meat because mysteriously, some pig-related meats apparently contain gluten. If organic meat is in your budget, it shouldn’t contain any additives, otherwise just check the label carefully.

If you’re going to someone else’s house for Christmas, I’d recommend offering to take some staple items like chicken or potato salad to ensure there is something you can safely eat. My extended family were fortunately very accommodating, and just needed some guidance to make my life much easier.

So here are recipes for some of those things which are not normally gluten-free, in the hope that they will make your Christmas more enjoyable.

Herb and cranberry stuffing

Ingredients

  • good handful of fresh herbs, finely chopped – tarragon, sage, oregano, thyme and rosemary are a nice combination. If using dried herbs, use 2-3 tablespoons
  • 1 onion or a few shallots, finely chopped
  • 6-8 pieces gluten-free bread, lightly toasted and cooled, chopped or ripped into small pieces
  • 1 cup dried cranberries
  • grated rind and juice of 1 orange OR 1 lemon
  • 2-3 good-sized garlic cloves, crushed or finely chopped
  • 2 tablespoons rice bran oil, melted butter or butter substitute
  • 2 eggs OR equivalent egg substitute
  • 2 rashers gluten-free bacon, chopped small and lightly cooked (optional)
  • salt and pepper

Method

Step 1 Combine all ingredients in a bowl and work mixture with hands until soft and mushy in texture.
Step 2 Clean out the cavity of the turkey. Push the stuffing into the turkey cavity as tightly as possible. Tie up the turkey drumsticks with a piece of string or a skewer pushed through to hold them together.

If you have an especially large turkey, add more of everything as you need!

Indian spiced nuts

Okay, so these are naturally gluten-free free, but they’ve become a real Christmas tradition for us and there is an outcry if there aren’t jars of them under the Christmas tree.

Ingredients

  • 2 1/2 cups blanched peanuts, almonds or cashews
  • 1 egg white
  • 1 tablespoon black cumin seeds (also called kolongee)
  • 1 teaspoon ground cumin*
  • 1 teaspoon ground coriander*
  • 2 tablespoons curry powder*
  • 2 tablespoons packed soft brown sugar
  • 1/2 teaspoon salt

Method

Step 1 Preheat oven to 150°C. Mix all the spices together with the sugar and salt and combine thoroughly.
Step 2 Whisk egg white in a bowl until frothy. Add spices to egg white and mix until you have a gloopy, sticky paste.
Step 3 Add the nuts to the paste and coat well. Cook in the over for 20-25 minutes until nuts are dry and golden. You may want to move them around on the tray a little as they’re cooking.
Step 4 Allow nuts to cool completely then pack into airtight jars.

I normally make a combination of nuts, but I cook them separately based on the type of nut. Peanuts don’t take quite as long, cashews take a little longer and almonds longer again. Note that they will darken up when you take them out of the oven as they cool, so don’t leave them too long. If they are still looking yellow, they probably need a little longer. Also, the heat of the nuts will vary based on the spiciness of the curry powder you are using. I tend to use a mild curry powder as lots of children eat these. If your spices are a little old, heat them in a heavy-based frying pan until you can smell them. Allow to cool before adding to the egg white. The best place to buy spices and nuts in bulk is often an Indian spice warehouse.

*Check ground spices are gluten-free.

Christmas pudding and Christmas mince pies

The December 2012 issue of Healthy Food Guide has a recipe for both of these which I intend to try this year! I’ll need to make a few modifications – I’ll substitute pear for the apple, use an egg substitute and omit the cocoa. I’ll also leave out the nuts, but that’s personal preference! Both of these recipes look very straightforward and the pudding looks like the nice dark, fruity kind I prefer.

Incidentally, one of my chief gripes about gluten-free food is the expense of things like hot cross buns, Christmas cakes, puddings and fruit mince pies. Why should gluten-free fruit mince pies cost on average $12 a half dozen when normal ones are $3-4?

Meringues

Just a quick note on these! Meringues should be gluten-free, but some commercial ones aren’t. As long as you have a beater, meringues are easy to make and get right. They are very sweet, however, and I have just started to experiment with flavouring. I’ve found that adding lemon or orange rind to the mix works very well – just make sure it’s not too wet or the balance in the meringues will change and the meringues won’t stiffen properly. Add the rind just before you put the meringues on the oven tray and stir through.

Christmas, fortunately, can be an easy day for someone who is gluten-free. I’ll be thinking of you all on December 25th and wondering how you’re going with your Christmas food!

Lisa

For those wanting more information on coeliac disease, check out the NZ Coeliac Society website www.coeliac.org.nz.

This blog is the opinion and experiences of its author and should not be taken as medical or dietetic advice. Healthy Food Guide has not verified the content and cannot endorse any advice given. Healthy Food Guide recommends seeking professional health advice for specific complaints or symptoms.

Saturday, August 1, 2020

Planes, trains and automobiles… gluten-free!

Planes, trains and automobiles… gluten-free!

Top tips for travelling and eating when you’re gluten-intolerant.

It’s the holiday season, and we’re all going off in different directions. Eating on the road can be difficult when you’re gluten-intolerant, so here are a few tips and tricks for successful travelling, no matter which form of transport you choose.

Planes

Here’s my take on gluten-free meals on airplanes. They’re like most airline food – nothing to write home about. I’ve done a lot of travelling this year for work, and experience has taught me that British Airways do a very poor gluten-free meal. I sent them a review of their food and didn’t hear anything back, which is generally a good indicator of how much they care. Qantas and Air New Zealand are better, they at least have some variety to their meals and the flavours are pretty good. Watch out for breakfasts, as these tend to contain eggs. Also, for some strange reason, they never give you yoghurt with a gluten-free breakfast and you have to ask for it. The breakfast ‘snacks’ you get from time to time are not pleasant (especially compared to the soft and tasty muffins and pastries your fellow travellers will be eating). And I have no idea about the cross-contamination in the kitchens at SkyChef and the like. The best piece of advice I can give is to take plenty of your own gluten-free snacks – muesli bars, crisps, the occasional biscuit, fruit (just remember to eat this or dump it before you clear customs) so that if you’re on a long-haul flight and the food is no good, you have something to eat.

Just a note about being in transit internationally – check out what eating places are at the airport before you get there. Most international airports offer sushi, but it is important to check whether they’ve used any gluten-containing product in their rice, and of course, the soy sauce is not normally gluten-free. LA International Airport has a Mexican café which looked all good. Heathrow was a nightmare. San Francisco and Washington (Dulles) weren’t too bad, but Pittsburgh was dire (odd really, because Pittsburgh had otherwise been a gluten-free Mecca for me). Sydney airport has both sushi and an excellent health food café called Santos. Auckland International airport is very good, and of course both Auckland and Wellington domestic terminals have Wishbone cafés.

Trains (and buses)

The food for sale on trains is very limited and very rarely includes anything gluten-free. Be prepared to take your own meals. With bus travel, they tend to stop at small roadside cafés, which often have very nice food, but not much that is gluten-free, so the same applies.

Automobiles

This is by far the easiest option for the gluten-free traveller, as you can take your own food and you can plan your stops to find somewhere that is going to have a good selection of gluten-free food. Utilise Google and other people’s recommendations here. If you’re ‘picnic by the roadside’ people, you might want to consider crackers and cheese, hummus and fruit rather than sandwiches.

All-in-all, I think the thing to be most prepared for when you’re travelling is that there may be NOTHING you can safely eat if you’re gluten-intolerant. Always make sure you take enough food for one meal at least, even if it’s a little boring. Where you can, prepare in advance by using travel websites or the resources of international gluten-free bloggers and the like to pinpoint gluten-free-friendly eating establishments. Google is your friend when you’re travelling and have food restrictions.

Thanks for reading my first few blogs. I look forward to sharing more with you in the New Year. Keep an eye out for school lunchboxes, tuck shop suggestions, gluten-free cooking classes and reviews of eating establishments like Nostalgia (high tea here I come!). I wish you all a happy and safe holiday, with many sunny days, holiday projects completed and a good period of rest and relaxation to unwind after the stresses of the year. Merry Christmas and a happy New Year!

Lisa

For those wanting more information on coeliac disease, check out the NZ Coeliac Society website www.coeliac.org.nz.

This blog is the opinion and experiences of its author and should not be taken as medical or dietetic advice. Healthy Food Guide has not verified the content and cannot endorse any advice given. Healthy Food Guide recommends seeking professional health advice for specific complaints or symptoms.

Friday, July 31, 2020

Avoid pitfalls of gluten-free kids’ parties

Avoid pitfalls of gluten-free kids’ parties

For parents of children who cannot have gluten, birthday parties can be an absolute nightmare. And if you’re hosting the party, it can be even worse trying to cater for everyone. Here are some simple suggestions for accommodating dietary restrictions!

One thing I find really uncomfortable, whether it’s at a friend’s house, a party or a work event, is having a big fuss made about providing gluten-free food. There is a huge variety of food available which is already gluten-free, and there are some things which might need a little extra effort or label reading, but you don’t need to exhaust yourself to provide gluten-free options at a child’s party. I think anyone with a food allergy just wants to feel that they are normal, and not making a big deal about food – it’s great as the host if you can help with that.

If you’re hosting the party and gluten-free children are attending

Hopefully, when they’ve RSVP’d, the parents of the gluten-free child will have shared this fact with you! It’s always a hard question whether, as the host, you’re responsible for providing food that everyone can eat. My attitude with this is that I hate anyone going home hungry or miserable, so I always try and make some allowance for vegetarians, gluten-intolerant and so on just in case. The good news is there are some dishes you can provide which are standard party fare, but safe for gluten-intolerant kids too. And the bonus is most will also work for the vegetarians!

Fruit skewers

As long as the children are three years old or so, fruit skewers are always a winner. Alternate apple, banana, orange and grapes and add a couple of marshmallows in for a treat. A hint here – not all marshmallows are gluten-free, but it will say on the packet. A variation on this is those old-fashioned cheese and pineapple sticks stuck in half an orange.

Rice crackers and hummus

I have a friend who always makes sure she has gluten-free rice crackers in her cupboard as an easy snack for me. These work just as well for kids’ parties. Do double-check the packet because there are a couple of brands which are not gluten-free.

Dried fruit

This is normally gluten-free and is healthy and yummy!

Devils on horseback

This may not be quite what they’re called, but I mean prunes or apricots wrapped in bacon with a toothpick through the middle. Bake them in the oven for 15 minutes. Just a note – some bacon has gluten in it – I’m not entirely sure how! Gluten-free bacon is a little more expensive, but you don’t need much to wrap each of the prunes, so it goes a long way.

Honey/chocolate rice bubble cakes

Okay, these aren’t the healthiest items, and you will need to make sure your Ricies are gluten-free (Sanitarium ones aren’t), but who doesn’t love a honey rice bubble square? If you’re feeling truly decadent, you can chop up some of the gluten-free marshmallows you bought for the skewers and stir these through the rice bubble cakes.

Potato crisps

Stay away from the flavoured ones and go straight for ready-salted, and you should be okay. Many flavoured chips have wheat flour in the seasonings.

Jelly cups

Most jelly is gluten-free. Add in some chopped fruit for a healthier treat.

If your gluten-free child is attending
a party

Most parents of gluten-free children will let the host parent know what their child can have when they RSVP. But just in case you arrive and there is nothing there your child can eat, here are some suggestions for items you can bring with you. I know it’s not as exciting as your child being able to eat the yummy food, but at least they’ll be able to eat something.

Rice crackers and dried fruit

You can get these in little packs which make them excellent for carrying around in your handbag.

Marshmallows

Put a few into one of those little snap lock bags.

Gluten-free muffins/cakes

Marx have some lovely Twinkies which are a great cake substitute. You can also buy or make gluten-free muffins that are quite portable.

If it’s your gluten-free child’s
birthday party

Make it easy for them and you, and make everything gluten-free! I’m betting that not a single child will be able to tell the difference. Here are some ideas:

All of the items I’ve listed above, plus:

Chicken nuggets, hot dogs and doughnuts

There’s a place called GF Treets which makes all of these. They have stockists all over NZ and these are perfect for kids’ birthday parties. Alternately, if you have time, you can make your own healthy versions using some of the Healthy Food Guide recipes.

The cake

Look for a recipe which is low in flour already, or which has some other component (I have an excellent chocolate cake with almond meal in it which converts very well). You’re looking for the ratio of flour to the other ingredients to be quite low. Use gluten-free flour, either your own mix or a premixed one. Icing sugar is generally gluten-free, as is food colouring, so you can easily create something splendid. Regardless of how it looks, it will be a masterpiece in your child’s eyes (I can swear to this – I am seriously artistically challenged, but my children are always delighted by what I produce).

Sausage rolls

Buy or make some gluten-free puff pastry, and some gluten-free sausages. Roll the pastry out thinly into a rectangle and cut lengthways. Cut the ends off the sausages and squeeze the sausage meat into a bowl. Add a grated carrot, a grated apple, grated cheese if they like it and some tomato sauce, and mix well. Lay out onto the pastry, roll up and slice into sausage roll-sized pieces. Brush with milk to make them nice and brown and then bake in the oven.

Muffins or cupcakes

Both of these are quick and easy to make and the recipes convert well. You can decorate them as you choose, or make a few bowls of different coloured icing and let the children decorate them as a party activity. It’s messy, but good fun!

Biscuits

Buy or make gluten-free biscuits. If they’re plain biscuits, you can jazz them up with a bit of icing and a few sprinkles.

This is by no means an exhaustive list, and it’s certainly not a healthy one necessarily. But it gives a starting point for children who would otherwise have a difficult time at a party.

What are some of your tips and tricks for helping your gluten-free child survive at birthday parties and events?

Lisa

For those wanting more information on coeliac disease, check out the NZ Coeliac Society website www.coeliac.org.nz.

This blog is the opinion and experiences of its author and should not be taken as medical or dietetic advice. Healthy Food Guide has not verified the content and cannot endorse any advice given. Healthy Food Guide recommends seeking professional health advice for specific complaints or symptoms.

Thursday, July 30, 2020

Lunchboxes the gluten-free way

Lunchboxes the gluten-free way

Winning the battle of the gluten-free school lunchbox.

We’re into the start of the school year, and for the first week or two, I always have trouble getting my head around what to put in the children’s lunchboxes.

And remembering their sunhats, sunscreen, which day is swimming, the homework books and the schoolbooks (which reminds me of a little chore I still need to do!). I do not have any children with gluten-intolerance, so it’s only my lunchbox I have to think about, but one of the biggest issues with kids not eating their lunch is boredom. This is much worse when you have such a limited range of foods available to utilise, and when it’s harder to fall back on a sandwich or pre-packaged muesli bars and snacks. Here are some ideas to help you to make your child’s lunchbox interesting and varied, even if it is gluten-free.

Lunchbox ideas

Fruit and vegetables

Apples, bananas, stone fruit (cheap and plentiful at this time of year), kiwifruit, carrots, capsicum – whatever is on special at the moment and which your child will eat. In winter, dried fruit is a great alternative, although you do need to watch the sugar content of dried fruit.

Nuts

These can be problematic due to all the nut allergies, but if your child is allowed to take them to school, they’re an excellent protein snack. Try almonds rather than peanuts.

Yoghurt

If you freeze a carton of yoghurt overnight, it will gradually defrost in the lunchbox and be ready by lunchtime. This has the added advantage of keeping other items in the lunchbox cool.

Rice crackers and corn chips

You can often get small snack bags of both of these, although check the corn chips very carefully as often the coating contains wheat products.

Savoury or sweet muffins

Make a batch of these on Sunday night and freeze most of them. Again, these defrost well over the morning, and make a nice replacement for a sandwich. I’ve put a recipe below for a basic muffin, and you can add almost anything in, depending on what your children will eat. The advantage of homemade muffins is that you can keep the amount of sugar down, and increase the fibre content. They are also very quick and easy.

Sushi

Sushi is surprisingly quick and easy to make and great if you have leftover rice. Fillings can be almost anything – we had Christmas leftover sushi using turkey and cranberry! If you leave the roll uncut and in the fridge overnight, it only takes a couple of ticks to slice it up in the morning. Note: this will travel best in a hard plastic sandwich keeper or container. Gladwrap is not a great option for lunchbox sushi!

Biscuits

The freezer is truly your friend when it comes to gluten-free lunches, because biscuits which have been kept in the freezer are truly wonderful. If you’re buying biscuits, Leda does a very nice range which is reasonably priced. They have gingernuts, chocolate chips and a nice plain arrowroot type biscuit. There are lots of good biscuit recipes which translate successfully to gluten-free – shortbread, melting moments, cranberry oatmeal cookies (using rice flakes) and the like all do well.

Savoury snacks

If you want to give your child a treat, you could look at buying some Cheesy Bites or something similar. You could also add in a hard-boiled egg or cubes of cheese.

Mini quiches

If your child can eat eggs and likes them, you might want to consider making mini quiches using gluten-free flour in the base (recipe below). I make these in muffin trays, and individually wrap and freeze the quiches. Again, they defrost well by lunchtime, and are a good way to use up all sorts of leftover bits and pieces in the fridge.

Muesli bars

Freedom, Leda and a few other companies make muesli bars which are a good lunchbox filler. These are quite expensive, and you will need to ensure that if your child is gluten intolerant you buy the gluten-free bars, not the wheat-free ones. Also watch the sugar content on these, but that is consistent with normal muesli bars as well. You can buy these at most supermarkets, although I have found New World consistently seems to have the best selection.

Basic muffins

Ingredients

3 cups gluten-free flour (I like to use 1 cup brown rice flour for a bit more fibre, to 2 cups gluten-free flour or baking mix)
5 tsp gluten-free baking powder
2 eggs or equivalent egg substitute
1/4 cup oil (I prefer rice bran, but any unflavoured oil is fine. Olive oil is fine in savoury muffins but not sweet)
1 tsp baking soda
1 1/4 cups milk
1 tsp guar or xantham gum per cup of flour you’re using (not needed if you’re using a store-bought baking mix)

Method

Combine all in a large mixing bowl and add other ingredients. Mix lightly, only until just combined before cooking in muffin tins for 15-20 minutes at 180°C or until golden brown.

Flavour suggestions

Savoury

Half a cup each of grated carrot, courgette and cheese. Add diced ham, sliced spring onions and capsicum. Salt and pepper to taste. Sprinkle some sunflower or pumpkin seeds on the top. Add in some cumin or fresh herbs. I basically throw in anything which doesn’t move!

Sweet

Banana and chocolate chip is a favourite in our household. Mash two bananas in a separate bowl with baking soda and a little of the milk. Add 1/4 cup chocolate chips and 1/2 cup brown sugar to the dry ingredients. I also often add 1 grated apple and/or 1 grated carrot to this mix as well. It adds to the moistness of the muffins and means they are an excellent little fruit and vege boost.

Peach and ginger is another favourite. Use half a can of peaches in juice, drained and chopped finely. Add in 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1 tablespoon finely chopped crystallised ginger and 1/2 cup brown sugar to the dry ingredients.

Mini quiches

Ingredients

3 eggs
80g gluten-free flour or baking mix
1 tsp gluten-free baking powder
4 tsp oil
400ml milk
90g grated cheese
about 1/2 cup meat, ie. salmon, chicken, ham, tuna, salami
1/2 onion, finely chopped
salt and pepper to, taste
grated or finely chopped vegetables, eg. spinach, carrot, courgette, capsicum, tomato, silver beet

Method

Combine all ingredients into a bowl which has a lid. Shake until the ingredients are combined.

Pour into greased muffin tins, top with a little grated cheese and bake at 175°C for 15-20 minutes or until browned. You can also use cold cooked potato pieces to make a frittata-type quiche. Allow to cool, individually gladwrap and freeze.

As with most gluten-free food, you do need to put a little more preparation and thought into making a varied lunchbox, but it is completely doable.

What do you put into your kids’ lunchboxes to make them interesting and exciting?

Lisa

For those wanting more information on coeliac disease, check out the NZ Coeliac Society website www.coeliac.org.nz.

This blog is the opinion and experiences of its author and should not be taken as medical or dietetic advice. Healthy Food Guide has not verified the content and cannot endorse any advice given. Healthy Food Guide recommends seeking professional health advice for specific complaints or symptoms.

Wednesday, July 29, 2020

The 13 hottest food trends coming your way this decade

The 13 hottest food trends coming your way this decade

Dietitian Juliette Kellow looks at the food products and development trends set to take off this decade

1 Vegan butchers

The meat imitation concept has been gaining momentum, and it’s predicted over the next decade we’ll see a surge in the consumption of vegan substitutes that look and taste (and even ‘bleed’) like meat. A report from global consultancy firm AT Kearney predicts that by 2035 vegan-friendly ‘meats’ will account for almost a quarter of worldwide consumption of meat. The popularity of vegan ‘butchers’, which sell meat-free burgers and steak, is already growing. UK supermarket Sainsbury’s dipped its toe in the water last summer, when it set up a meat-free butcher in London for three days to sell cuts of ‘meat’ and strings of sausages.

2 Seacuterie

Traditional charcuterie platters will be reinvented to feature pickled, fermented and smoked seafood instead of meat. The Australian concept of seacuterie – salmon pastrami, octopus salami, cured tuna, smoked oysters, pickled anchovies and caviar – will push traditional salamis and pâtés off the menu.

Accompaniments include aïoli, lemon wedges and sea ingredients such as kelp, algae, samphire and nori. We think it’s a great way to eat less processed meat and enjoy the recommended two portions of fish each week. Just keep an eye on the salt.

3 Nextovers

Conservative estimates say we bin 1.3 billion tonnes of food each year, globally, and new research suggests that figure could be doubled. Around a quarter of this – comes from leftovers where we’ve cooked too much.

So get into the habit of making nextovers… Instead of binning uneaten food (even if there isn’t enough for a complete meal), resolve to use it as a base for, or addition to, tomorrow’s supper. It’s as simple as turning bolognese into a con carne by adding kidney beans and chillies.

As well as preventing binned food ending up in landfill (where bacteria break it down and generate climate-changing greenhouse gases), you’ll save time and money. It puts nutrients into our body rather than the bin, too. That’s four easy wins!

4 Edible packaging

Anyone fancy edible spoons made from rice flour, wheat and sorghum, straws that come in a variety of flavours, or drink pouches made from seaweed and other plant materials? Packaging as we know it is changing. Researchers from the University of Nottingham have already developed a 100% biodegradable and edible alternative to clingfilm that’s made from carbohydrates and proteins.

One easy way to embrace the trend is simply to snack on more fruit and veg instead of crisps, biscuits or sweets. Apples, pears, grapes, peppers and cherry tomatoes all come with a natural packaging you can eat – it’s called the skin! – but do buy them loose.

5 Zero-waste cooking

This taps into the desire to reduce food waste by eating up food before it’s passed its use-by date and unsafe to eat. But the concept also includes ‘root to stem’ or ‘nose to tail’ cooking – eating the parts of food we often throw away.

For example, you might turn butternut squash seeds into a snack, add broccoli stems to a stir-fry, or steam chopped cauliflower leaves. The concept is already becoming mainstream – MasterChef often includes a ‘scraps’ challenge, where chefs create a dish from trimmings that usually go in the bin. Zero-waste restaurant Silo, which opened in London in November (silolondon.com), is leading where others will surely follow.

6 No-proof drinks

More of us will be bypassing the booze aisles in favour of alcohol-free options. It helps that traditional distilling methods are being used to create plausible non-alcoholic alternatives, such as the Seedlip range, which are designed to be drunk with a mixer.

Supermarket reports also confirm a greater focus on flavoured drinks rather than alcohol. Benchmark, a global hospitality company, suggests new fruit juice flavours, such as prickly pear and dragon fruit, will be whetting our appetite in 2020. Check labels, though, as zero alcohol doesn’t mean zero calories or sugar!

7 Citrus sensations

Bergamot orange, blood orange, calamansi, citron, pomelo, yuzu and ugli fruit tend to be sour, but apparently our palates are seeking tart foods as we reduce sugar.

8 New spreads

While peanut, almond and cashew butters are likely to remain popular, look out for watermelon or pumpkin seed, macadamia nut and even chickpea butters.

9 Ugly veg and fruit

We don’t need perfectly curved bananas or round tomatoes to enjoy them. Expect to see more misshapen fruit and veg on sale.

10 Spices hot up

Using chilli to add punch to dishes is having a moment. As a wider range becomes available, hot sauces and chilli flakes are the new alternatives to salt for adding flavour.

11 Sweeteners

Manuka honey, coconut nectar, agave syrup and molasses have been big news. The new kids on the sugar block include syrups made from monk fruit, pomegranate, dates, sweet potato and sorghum. Remember, they all still count as free sugars, though, so should be limited.

12 Fantastic flours

Just as we’d got used to spelt, buckwheat and rye, new flour varieties made from cauliflower, bananas, tigernuts and teff caught our attention.

13 CBD products

Although their effectiveness is still on trial, CBD oils trended last year. In some parts of the world CBD is being added to food and drink, so expect it to pop up in mainstream products from tea to tonic water.

Tuesday, July 28, 2020

Gluten-free breakfast – the hardest meal of the day?

Gluten-free breakfast – the hardest meal of the day?

When I was first told that I shouldn’t be eating gluten, the meal I had the most difficulty with was breakfast.

I’ll come back to lunch, which has its own challenges, in another post! Dinner turned out to be surprisingly easy. All my favourite breakfast foods – porridge, muesli, French toast, pancakes and the like – were out. What could I replace them with? Here are some suggestions.

Toast

The good old staple of toast. Whilst gluten-free bread, in the main, is not as nice as bread with gluten, it actually makes up into a nice toast. In fact, I would recommend eating gluten-free bread toasted almost all the time, as it’s far better than eating it as fresh bread. Most spreads are gluten-free, and you can use avocado, hummus and other healthy toppings for a bit of variety.

Muesli

There are a number of excellent muesli-type cereals readily available. Both Hubbards and Healtheries make reasonably priced options – and have a good variety of flavours, stocked at all of the supermarkets. My favourite is the Healtheries High Fibre muesli, as it has the best fibre content of the commercial mueslis that I have looked at. If you can spend a little more money, the Brookfield Farms Macadamia muesli is very good, and available at New Worlds and most Countdowns. There are also any number of boutique mueslis available. The one I like the best is Cec’s Gluten-free Muesli (which can be purchased from their website, www.cecsmuesli.co.nz) but again, it’s more expensive. I tend to buy one of the expensive ones and two of the cheaper, everyday ones and mix them together. The other option is to make your own, and there are some excellent recipes around for this.

Porridge

Both Healtheries and Hubbards do a rice porridge offering. I add some dried cranberries and currants for a bit of extra flavour. Opinion is divided about oats. Some research (especially overseas) suggests that the amount of gluten per milligram is so tiny that oats are not considered to contain gluten. If you buy packet biscuit mixes from overseas, they will often contain oats. However, the requirements in New Zealand are a little more stringent, and oats are considered to contain gluten. I think this is one of those topics where you need to make the decision for yourself, but the prevailing advice is for coeliacs to stay away from oats.

Cooked breakfasts

In some ways, cooked breakfasts are easiest. Thin, crepe-like pancakes and waffles both translate very well to a gluten-free version. Simply replace the normal flour with gluten-free flour, and add a little vanilla or cinnamon. You may need a little more liquid as the gluten-free flour tends to suck that up more than normal flour. French toast is a little harder, but you can make it using gluten-free bread and because of the eggs and milk, it does jazz up bread that is a day or two old. I’d suggest something like Bakeworks pull-apart buns sliced thickly rather than the sliced loaves of gluten-free bread.

Café breakfasts

In cafés it is uncommon to have gluten-free options for muesli, but many cafés nowadays have gluten-free bread available. I tend to make up a ‘sides’ breakfast – mushrooms, bacon, avocado and gluten-free toast. Hash browns, or hash potatoes, are also gluten-free. A couple of things to watch for with café breakfasts are:

  • Is the bacon gluten-free? I know it sounds odd, but some bacon contains gluten. I guess it must be injected, but can’t figure out why they would do this!
  • Cross-contamination – this is where the items are cooked in the same place as items containing gluten. For example, a grill where burger buns are cooked and also steak, or a pancake pan which does both gluten and gluten-free pancakes. It’s worth checking with the kitchen to find out what they do.
  • Creamy mushrooms – you should always check that this is just a cream sauce. I’ve had experiences where the mushrooms have been cooked in a sauce with a flour base rather than cream.

Hotel breakfasts

Breakfast buffets at hotels can be great for those who are gluten intolerant. Most hotels have gluten-free bread for toasting if you ask, however the toasting machines have breadcrumbs and so on from normal bread, so this is probably not a great option. Most of the hot buffet foods work well for the gluten intolerant – bacon, mushrooms, scrambled eggs, tomatoes – but stay away from the sausages unless they specify that they are gluten-free. There is never any gluten-free cereal on display, but sometimes they have it if you ask. There is normally fresh fruit and yoghurt, so you can have quite a good breakfast!

Additional breakfast tips and tricks

Work mornings can be difficult, and if we don’t manage to eat breakfast at home, it’s much harder for the gluten intolerant to just pop to a nearby café and pick up a Danish or a bagel. To make weekday mornings easier, I keep cereal, gluten-free bread (in the freezer) and yoghurt at my office and tend to eat there.

Like everything else related to eating gluten-free, with a bit of preparation and a willingness to ask questions of the kitchen staff, you can easily cope with breakfasts.

Lisa

For those wanting more information on coeliac disease, check out the NZ Coeliac Society website www.coeliac.org.nz.

This blog is the opinion and experiences of its author and should not be taken as medical or dietetic advice. Healthy Food Guide has not verified the content and cannot endorse any advice given. Healthy Food Guide recommends seeking professional health advice for specific complaints or symptoms.

Monday, July 27, 2020

10 ways to retrain your brain for weight loss

10 ways to retrain your brain for weight loss

A new approach to weight loss puts your brain in the driver’s seat — and it works to beat food cravings too.

On paper, weight loss seems a pretty simple equation: if you eat fewer kilojoules than your body burns, then the scales will start to shift in the right direction. But, for those of us trying to lose unwanted weight it can be like an uphill battle we can’t seem to win.

Something about the weight-loss equation isn’t working. So, it’s time to hand over the reins to your grey matter: your brain. It turns out that what happens up there influences not only how easily people do — or don’t — lose weight, it can also affect how likely they are to gain unwanted weight.

Mental imagery to make change

Dr Linda Solbrig, who led a 2018 study that investigated how mental imagery can affect weight loss, found that people who used the imagery technique lost five times more weight than people who didn’t. This technique challenges the brain to come up with an image of what change might look or feel like, and how it could be maintained during challenging times.

“It’s fantastic that people lost significantly more weight on this intervention, because unlike most studies, it provided no diet or physical activity advice or education. People were completely free in their choices.

The stress link to weight and cravings

New research also shows that mental stress can have a big impact on our weight and suggests taking steps to manage stress can promote fat loss (if that’s what we want) — even without making any dietary changes. Stress dampens important activity in the area of the brain responsible for impulse control (hello cravings!).

Stress also pushes us to crave and seek out foods high in fat (saturated being the unhealthy kind), salt and sugar. That’s because these foods encourage the release of ‘happy hormones’ which then bind to receptors in our brains, reducing the damaging effect of stress hormones.

The brain’s response to chronic stress also affects where, and how much, fat gets stored — and makes it more likely to accumulate around the stomach. This is known as the ‘danger spot’ for health.

Taking steps to stress less, or utilising complex mental imagery techniques, aren’t the only ways to push your brain into weight-loss-friendly mode, if you want to lose weight.

A 2018 study proved the value of the ‘nudge theory’, confirming that making some simple but strategic tweaks helps your brain choose the healthier option — no willpower required. So, instead of trying to lose weight or fight sugar cravings by relying purely on self-control, you can use the following science-backed strategies that talk directly to your body’s boss — your brain.

10 ways to retrain your brain

Brain hack #1 Eat an apple before shopping

There’s a reason you should never shop on an empty stomach. ‘Hungry shopping’ causes people to fill their trolleys with 31 per cent more high-kilojoule foods, one study has found.

Luckily, new research has also identified the best pre-shopping snack — an apple. eat one before you hit the supermarket and you will buy 25 per cent more fruit and vegies, because as a food with a healthy reputation, an apple encourages a healthy-food-buying frame of mind.

Research also shows you’ll eat twice as much of the food you’ve bought the most of — because volume equals better visibility in the fridge.

Brain hack #2 Think of yourself as a ‘healthy eater’

It’s a simple trick that makes it easier to stick to healthier food choices. That’s according to a US study, which found that when people trying to implement a dietary change like ‘eat more fruit’ created a new label for themselves — like ‘fruit eater’ — their eating behaviour followed suit.

The researchers say it’s purely psychological: the more you identify with a particular role, like ‘healthy eater’, the more likely you are to start participating in role-related behaviours, like eating healthily — without trying too hard!

Brain hack #3 Photograph your meal

Or, better still, set up a ‘food diary’ Instagram account and post meal pics. A 2017 study proved keeping a photographic food diary, particularly one that lets you view snaps of many meals next to each other, helps you keep your healthy eating goals on track.

It works whether the meal is healthy or not. Healthy snaps motivate, while the second variety work as a subliminal reminder to make a healthier choice at the next meal.

Brain hack #4 Snack on walnuts between meals

Research shows walnuts activate a brain region involved in appetite control.

When those who had eaten walnuts were shown pictures of food while undergoing an MRI scan, their brains displayed different rates of activity when they were viewing highly ‘desirable’ foods like dessert, compared to foods like vegetables.

This suggests people were not only paying more attention to their food choices, they were also favouring the healthier options.

Brain hack #5 Eat with your ‘other’ hand

This means if you’re right-handed, use your left hand, and vice versa – particularly when you’re eating in a distraction-rich environment.

It works by disrupting eating habits, so your brain is forced to pay closer attention to what and how much you’re eating, rather than just letting you chew your way through food on autopilot.

When scientists put the theory to the test, people consumed a third less food when they switched hands.

Brain hack #6  Imagine eating it!

Before you enjoy a food you love but don’t want to eat too much of — perhaps potato chips — spend a bit of time imagining yourself eating and getting through a big bag of them.

The results of a US study show you’ll eat and feel satisfied with considerably fewer chips when you open the bag for real.

Contrary to previous research, which suggested that thinking about something yummy just increases consumption of it, this study suggests you can trick your brain into thinking you’ve already had your fair share.

Brain hack #7  Tap away a craving

Can’t stop thinking about chocolate? set your phone timer to 30 seconds, then, using your index (or pointer) finger, tap your forehead until the alarm sounds.

It might sound a little strange, but research has shown it effectively zaps food cravings by distracting the brain.

Brain hack #8 Clench your muscles to say ‘no thanks’

Research indicates that when you tighten your muscles, whether it’s your calf muscles, your biceps or just clenching a fist, it subconsciously mobilises your willpower – perfect if you want to resist food cravings or to say no to seconds, minus the mental struggle.

The trick is employing the tactic at the exact moment you need it — it won’t top up your willpower ahead of time.

Brain hack #9 Choose healthy food first

Do this whenever you’re serving yourself a meal. Food psychology scientists have proved the first food you put on your plate influences what you’ll take next — so if it’s a healthy choice, two-thirds of your plate will ultimately end up covered with healthy foods, without your willpower having to do any work.

Perfect for Christmas buffets!

Brain hack #10 Cut up your food before eating

When a meal or even a piece of cake is served in smaller, bite-size portions, you’ll feel less compelled to finish your plate — and you’ll also feel full for longer afterwards.

The US researchers behind the finding say it’s because a portion of food cut into multiple pieces looks larger, which tricks your brain into thinking you’ve consumed more than you have while you’re eating.

Sunday, July 26, 2020

How to Konmari your kitchen

How to Konmari your kitchen

Healthy cooking is so much easier with the right staples on hand. Give your pantry a healthy makeover — in three simple steps!

Every night we’re hit with those three dreaded words — “What’s for dinner?” If you open your fridge and pantry to half-opened packets and out-of-date jars, you might be in need of a kitchen detox. We turned for sage advice to Marie Kondo, the queen of tidying, to make sure your kitchen has all the ingredients you need to create healthy meals.

First, take an inventory of what’s in your kitchen…

Tackle just one cupboard at a time. Remove everything and give the cupboard a good clean.

Check the dates on everything. Opened bottles and jars usually have a pretty short shelf life, so if in doubt, throw it out. Old self-raising flour won’t give your cakes a rise, and spices lose their potency.

Group items such as pastas and grains; baking products; oils and vinegars; and canned vegies. Decant pasta shapes into large glass jars — you’re more likely to use them up if you can see them.

Rotate items according to date, placing the ones that need using up earliest near the front. Rotate your stock when putting away a big shop. You may want to buy mini shelves to maximise space.

Note what you’ve got. Keep a list on the fridge of items you’re running low on. Flag anything in abundance, and plan a meal or two around these.
Label food in the freezer so it’s easy to keep stock. Ditch anything over six months old and check for freezer burn on meat and fish (you’ll notice a whiteish or pale tint on the surface).

Next, set up your mindful kitchen…

Make healthier foods more noticeable, visible and accessible. Store fruit and vegies at eye level and in transparent containers in the fridge. Hide treat foods in an opaque container, out of reach at the back of the cupboard. Out of sight, out of mind!

Keep your fruit bowl filled with fresh seasonal favourites. Position it as an obstacle in front of the treat cupboard, by the TV or next to your car keys — so you can grab something on the way out.

Swap the biscuit tin for a jar of unsalted mixed nuts. A daily handful of nuts has a multitude of health benefits, plus they’re much more filling than biscuits, so it’s easy to stop at a handful.

Stick your meal planner in easy view on the fridge to curb mindless snacking. Download our HFG Meal Planner.

Invest in measuring cups, spoons and stackable storage containers so you can measure out portions of foods straight away — you’ll have instant control over serving sizes, and meal prep will be easier.

Finally, restock the shelves with healthy staples…

Fresh produce

Eggs, onions, carrots and garlic form the basis of so many everyday recipes.

Tip There’s no need to keep eggs in the fridge (unless it’s very hot weather) — they’ll just take up precious space.

Oils and condiments

Extra-virgin olive oil, balsamic vinegar, Dijon and wholegrain mustards, chilli sauce and reduced-salt soy sauce should cover you.

Tip Use a light-flavoured olive oil for cooking, and save robust-flavoured olive oil for salad dressings.

Canned basics

Canned beans, chickpeas and lentils are packed with filling plant protein and fibre. Reduced-fat coconut milk, chopped tomatoes, tomato purée and canned fish (salmon, tuna and sardines) will ensure you can whip up a quick cupboard meal.

Tip Shop around for reduced-salt canned products. Home-brand labels are just as good as expensive brands.

Flavour boosters

Low-salt stock cubes or powders, dried herbs and spices, pitted Kalamata olives, capers in brine and nutritional yeast flakes add savoury flavour without lots of kilojoules.

Tip Invest in high-rotation seasonings like pepper, chilli flakes, bay leaves, dried oregano, smoked paprika, cinnamon, coriander and ground allspice.

Healthy carbs

Stock up on pasta, rice or egg noodles, brown rice (or microwavable pouches), quinoa, rolled oats and wholemeal couscous for variety.

Tip Opt for high-fibre whole grains to keep you full for longer.

Saturday, July 25, 2020

5 humble health foods we can eat more of

5 humble health foods we can eat more of

HFG dietitian Melissa Meier shares five humble foods that bestow surprising health benefits.

Potatoes

Often unfairly blamed for weight gain, the humble spud is actually jam-packed with nutrition, including immunity-boosting vitamin C, gut-loving fibre, and potassium for better heart and muscle function. Potatoes are perfect oven roasted, boiled, mashed or sliced into a salad — and they offer energy-giving carbs that are essential for a balanced meal.

Friday, July 24, 2020

Two-minute health quiz

Two-minute health quiz

How healthy are you really? Get your health snapshot done in as little as two minutes with our fun health quiz.

1 How often do you eat fruit and vegetables?

A Several times a day
B A few times a week
C Rarely

2 How often do you eat wholegrain foods like oats or brown grainy bread?

A Daily
B A few times a week
C Rarely

3 How often do you eat red meat?

A Once or twice a week, or less
B 3–4 times a week
C Almost every day

4 How often do you eat seafood?

A Several times a week
B Once a week to once a month
C Rarely, if at all

5 How often do you eat out?

A Rarely
B A few times a week
C Almost every day

6 How often do you drink alcohol?

A Rarely
B A few times a week
C Almost every day

7 What best describes your physical activity levels?

A I exercise for 30 minutes or more most days of the week
B I try to exercise a few times every week
C I rarely exercise

8 What is your waist circumference?

A Less than 80cm (for women) or less than 94cm (for men)
B 80–88cm (for women) or 94–102cm (for men)
C More than 88cm (for women) or more than 102cm (for men)

9 How much sleep do you get on average each night?

A 7–9 hours
B 5–7 hours
C Less than 5 hours or more than 9 hours

What your answers say about you…

Mostly A’s Congratulations! You’re doing a lot of good things for your long-term health. Keep up the good work!

Mostly B’s There’s a few things to work on, but you’re on the right track in some regards. It might be helpful to seek advice from a registered dietitian to help improve your eating habits.

Mostly C’s Let’s be honest — there’s a lot of room for improvement. Work towards improving your score, and check in with your doctor in the meantime.

Thursday, July 23, 2020

Can a keto diet turn pre-and type-2 diabetes around?

Can a keto diet turn pre-and type-2 diabetes around?

Healthy Food Guide looks at the upsides and downsides of the ketogenic diet for managing type-2 diabetes

Q I have heard that the keto diet is great for reversing my type-2 pre-diabetes. But you guys don’t seem to recommend it. What’s the story?

A The keto diet has been around a long time, since the 1920s, and certainly does have its place. Like many restrictive diets, it can be a quick way to lose weight. And dietary changes coupled with increased physical activity are among the best lifestyle modifications for type-2 diabetes and prediabetes treatment or management.

A common issue is whether you can keep up your dietary changes in the long term. With keto being so restrictive, this can be hard. Also, the science is emerging as to what other effects on your health it may have. We have written about it several times, see: Is keto or fasting better for weight loss?, Getting enough fibre on a keto diet  and Keto diet may be best in small doses.

The science-backed approach to type-2 diabetes

At Healthy Food Guide our approach is to follow the science and collective body of research on issues, rather than a current trend. The science shows that lower-carb diets can have positive results for people with type-2 diabetes, in the short term, but those benefits appear to even out, over time, when compared with other dietary interventions.

Having meals based on the ‘ideal plate’ – quarter of the meal protein, quarter carbohydrate (ideally ones that burn slower/have a lower glycaemic index) and half non-starchy vegetables – is the best way to go. See our Diabetes Toolkit and diabetes-friendly recipes for examples.

Our approach is that any dietary plan needs to be enjoyable, healthy and sustainable, so you have no trouble keeping going with it. That means if a keto diet works for you and you can keep to it long term, to achieve your goals, then it may well help you. But it’s good to remember that the science also suggests highly restrictive diets seldom work in the long run and can lead to yo-yo dieting patterns and weight gain, over time.

Upsides to keto

  1. If followed strictly, a keto diet will likely result in weight loss and improvement in blood sugar and blood fat levels for people with type- 2 diabetes
  2. Lots of rules, so you know exactly what to do
  3. Can be low in processed foods, although some are allowed.

Downsides to keto

  1. May be hard to keep up with the strict limitations in real life
  2. It’s extremely low in carbohydrates – an important source of fuel for your brain and body
  3. It’s low in fibre – which is important for gut and bowel health. A good intake of fibre is associated with lower all-cause mortality in people with diabetes
  4. Can lead to fuzzy brain (keto brain), due to a deficit of carbs
  5. Can lead to ketone smell
  6. Following a keto diet may mean you have to change the amount of insulin or sulphonylureas (such as glibenclamide, glipizide and gliclizide) you need. If you don’t change your medication amount you may increase the risk of low blood sugar levels. Always talk to your health professional first.

We suggest…

  1. If you want to try keto, do it for a short timeframe, then move on to a fibre-rich Mediterranean-style diet high in fresh fruits, vegetables and whole grains
  2. Make small changes that you find enjoyable and sustainable, eg, replace processed snacks with fruit and unsweetened yoghurt
  3. Start some form of exercise that you actually enjoy, so you can do it every day. It can be as simple as a walk around the block
  4. Keep in touch with your health professional and monitor your medication.

Wednesday, July 22, 2020

5 tech traps that harm your health, and how to avoid them

5 tech traps that harm your health, and how to avoid them

We can’t live without technology these days. But have you ever thought about how it might be impacting your health?

When experts at a US-based think tank crunched the numbers, they found that whenever a country invests an extra 10 per cent in information communications technology, the rate of obesity in that country climbs by almost 1.5 per cent of the total population.

If you’re keen to limit the damage technology has on your health, avoid these five common tech traps.

Tech trap #1 Combining mealtime with screen time

By eating dinner in front of the TV or having lunch at your computer, you’ll often consume more food than you need. One explanation is that screen time is distracting. It blurs your ‘food memory’— and new research shows that when you can’t recall how much you ate during a meal, you’ll consume 25 per cent more food than usual at the next one.

Avoid it by…

Chewing your food more
The best solution is committing to screen-free meals, but when you can’t, chew every bite thoroughly. People who increase their chews-per-bite from 15 to 40 eat 12 per cent less of the
food on their plate. As well as giving your body more time to feel full, it helps regulate appetite hormones.

Tech trap #2 Ordering restaurant meals without leaving the house

The recent surge of meal delivery services like Uber eats makes it easy to order in without resorting to fast food, so you can eat your favourite restaurant meal without leaving the house. the problem? Home cooking is the main ingredient in a healthier diet, with restaurant meals often just as high in kilojoules as fast food — and sometimes higher.

Avoid it by…

Choosing a menu that displays nutritional info about each dish
When you have access to nutritional information, your subconscious nudges you to make a healthier choice. Not possible? drink two glasses of water while waiting for your food. It creates a feeling of fullness that translates into you eating roughly 380 fewer kilojoules per meal.

Tech trap #3 Paying for groceries with the wave of a card

It makes life simple, but researchers at the University of Chicago discovered that when you pay by card, you end up with more unhealthy, discretionary foods in your trolley. It seems that simply not having to physically part with cold hard cash brings out the impulsive purchaser in us.

Avoid it by…

Writing a meal plan and shopping with a list
Australian research confirms doing both will help you avoid the temptations of unhealthy food purchases and buy only what you’d planned to.

Tech trap #4 Looking at your phone before you hit the sack

When you’re exposed to the blue-tinged light of your phone, laptop and TV in the hour or two before bedtime, it disrupts your sleep patterns. this has a knock-on effect on your weight. Poor sleep can lead to weight gain because it increases levels of the hunger hormone ghrelin, while also lowering your levels of leptin, the hormone that suppresses your appetite.

Avoid it by…

Downloading F.lux (justgetflux.com)
It’s an app that automatically adjusts your screen’s colour to suit the time of day in order to support your body clock’s rhythm — so at night, blue light turns reddish-orange. Another option is to make the two hours before bedtime a tech-free zone.

Tech trap #5 Binge-watching your favourite series

Results of a recent US study prove people who binge-watch up to six consecutive hours of media in one sitting are more likely to eat poorly, exercise less and to be overweight. Binge-watching prompts us to eat unhealthy foods to excess, as well as stealing time from healthier pursuits.

Avoid it by…

Limiting how many episodes you watch at once
Research published last year says you’ll enjoy your favourite series more when you take a break between episodes.

How to digitally detox

Try these four ways to tame your tech habit without really trying.

1 Turn your devices to silent. Hearing that ‘ding’ notification causes the same amount of mental distraction as actually using your phone or tablet.

2 Keep gadgets out of sight when socialising. Not only does this deliver a zero-tech opportunity, you’ll get more out of your socialising too. Research shows just the presence of a smartphone lowers the quality of traditional-style conversations.

3 Move your chargers out of your bedroom. And make it a habit to plug in devices overnight. That takes away the temptation to use them before or after you’ve switched the lights off.

4 And never (ever!) check your phone while you’re moving. You’ll be much safer too. Researchers from Queensland, Australia have confirmed that texting while walking significantly increases your accident and injury risk.

For more on how to do a digital detox read this