Jumat, 09 Mei 2014

Is fruit juice really as bad as cola? HFG reports…

Sugar is currently being touted as public health enemy number one and has rarely been out of the news since campaign group Action on Sugar launched its attack on the white stuff earlier this year. But while limiting trips to the biscuit tin, stopping short of ordering a pud when out for dinner, and avoiding snacking on sweets, chocolate and cake are no-brainers, one area that’s left many of us confused is fruit juice.


Until recently, most of us considered fruit juice to be a healthy drink that helps to boost our vitamin intake and counts as one of our five-a-day. But now fruit juices have come under fire for their sugar content. Indeed, figures from the National Diet and Nutrition Survey reveal fruit juice provides around 8% of the sugar in our diet – a significant amount. But some anti-sugar campaigners have gone as far as to suggest avoiding drinking fruit juice altogether, claiming a glass of OJ is as bad for our health as a can of cola. But is this really the case?

‘A 330ml can of cola typically contains around 140 calories and 35g sugar – that’s equivalent to almost 9tsp sugar,’ says HFG nutrition consultant Juliette Kellow. ‘In reality, that’s not dissimilar from a 330ml bottle of fresh orange juice, which has around 150 calories and 33g sugar – just ½tsp sugar less. With figures like this, it’s easy to see why some people are confused and think they’d be better off drinking the cola.’

But it’s not so much fruit juice that’s a problem – it’s the vast serving sizes we tend to have these days, explains Juliette. ‘Unlike cola, which contains sugar and no other nutrients, pure fruit juice can boost our intake of vitamin C and antioxidants. But as is the case with many of the foods and drinks we now consume, we have a tendency to supersize them, which doubles – if not triples – the calories and sugar contents and leaves us with a drink comparable to no-nutrient fizzy drinks.

But while fruit juice provides nutrients, it doesn’t contain the healthy fibre you get from eating the whole fruit. ‘Drinking fruit juice won’t fill you up in the same way as eating fresh fruit will, meaning it’s easy to take in excess calories,’ explains Juliette.

So what should we do about our morning glass of OJ? ‘You can only count 150ml fruit juice as a portion of your five-a-day – anything more than this does not count,’ says Dr Susan Jebb OBE, a nutrition scientist and obesity expert. ‘The fact that juice is only considered to be one portion is intended to signal that a small amount is fine, but since it doesn’t have all the healthy components of intact fruit, it should be consumed in strict moderation. And five-a-day does not include fruit drinks with added sugar.’ In other words, it’s fine to include pure fruit juice as part of your five-a-day – but only in controlled amounts.

‘A 150ml glass of freshly squeezed OJ contains around 65 calories and 3½tsp sugar – roughly the amount that occurs naturally in an orange,’ explains Juliette. ‘So if you stick to that serving size, there’s no reason not to include fruit juice as part of a healthy balanced diet.’

However, Juliette believes the juice industry could do far more to promote this message. ‘I’d like to see a move towards producing individual 150ml cartons or bottles, and watered-down juices for adults that contain just 150ml juice – there are plenty of similar products aimed at children,’ she says, ‘I’d also like to see 150ml given as the typical serving size on nutrition labels for large cartons of juice, rather than the 200ml or 250ml that’s commonly used.’

As for fizzy drinks such as cola, the advice is simple. ‘Swap them for calorie- and sugar-free versions – or better still, water,’ says Juliette. ‘Research shows regular soft drinks provide 15% of the sugar in our diet, rising to a massive 30% in teenagers. Cutting them out is a really easy way to reduce our consumption of sugar and, therefore, empty calories.’

But it’s not just drinks we need to be wary of. According to data from market research company Kantar, presented yesterday at a conference held by The Food & Drink Innovation Network, since sugar hit the headlines sales of chilled fruit juices have dropped among certain consumer groups, but overall sales of biscuits have seen very little change!




How to eat beetroot – and love it!


By Heather Cupit

Once upon a time, beetroot was only to be seen – pickled in a jar – at the back of Granny’s pantry. But that was then… Now it’s seen as a superfood you can use far beyond the salad bowl. Why all the fuss?
Celebrity chefs have gone beetroot crazy: Jamie roasts beef with it, Nigella teams it with chocolate and even Mary Berry makes cakes with it. And, naturally, sales are on the up, with retail analyst Kantar claiming they’ve soared 20% in the past four years.

Rich and earthy, root vegetables make a meal satisfying without bumping up the fat and calories, and beetroot, in particular, is surprisingly versatile and great value. As well as the familiar purple orb, you’ll find white, golden or even striped versions in varying shapes and sizes.

Raw baby beetroot can be peeled and grated into salads or juices, while the mature kind tastes better boiled, roasted or baked in foil (don’t peel or cut it before cooking or the colour and nutrients will leach out). Ready-cooked ‘natural’ beetroot has no additives, but ‘traditional’ beetroot is dipped in acetic acid or mild malt vinegar (thanks, Gran).

Healthwise, beetroot juice is a great pick-me-up that contains nitrate, a chemical that helps to reduce blood pressure, cutting the risk of heart disease and stroke.

How to use beetroot
Choose
Firm, fresh-looking veg – avoid any that feel soft and limp. They should smell fresh and earthy, not musty.
Store
Beetroot keeps well for a month or two in a cool, well-ventilated place. Brown paper bags are ideal as they allow a good airflow.
Eat
An 80g serving or 3tbsp cooked beetroot counts as one of your five-a-day.

Healthy Food Guide expert and nutritionist Amanda Ursell says: ‘Although they taste like comfort foods, root veg like beetroot are packed with useful amounts of vital nutrients and often have fewer calories than their reputation might suggest. Beetroot is rich in super-nutrients, such as betacyanins, which Professor Govind Kapadia, of Washington DC’s Howard University, believes may have a role to play in cancer prevention. And research published in 2012 says it improved running performance in healthy adults – perhaps due to its nitrates. It also contains betaine, which could help protect furred arteries and help to prevent heart disease.’

Try these 3 easy recipes
*Make hummus: whiz cooked beetroot flesh with a tin of drained chickpeas in water, lemon juice and a little cumin in a food processor.
*Roast it: drizzle wedges with olive oil and a little clear honey. Scatter with fresh thyme and cook for 25 min in a medium oven.
*French rarebit: boil one or two beetroots, then cool and slice. Layer on to slices of sourdough (or any crusty bread), top with a few thin slices of French-style soft cheese, such as brie or camembert, and grill until melted.



Kamis, 01 Mei 2014

Why should we increase our fibre intake?


By Gulshinder Johal, British Dietetic Association spokesperson



There was more positive news about fibre this week, with a new study revealing that a fibre-rich diet helps heart attack patients live longer. Why should the fibre we eat make such a difference?

A team of researchers from the Harvard School of Public Health in America found that patients who ate the most fibre were 25% less likely to die within nine years of having a heart attack than those patients with the lowest fibre intake. Those patients also had a 13% decrease in risk of dying from heart disease.

The study found that every 10g increase in fibre was associated with a 15% decrease in risk of death. With more people surviving heart attacks, looking at the lifestyle of patients and their dietary habits could help improve outcomes.

In this latest study, the authors looked at the different sources of fibre and found that higher cereal fibre consumption was associated with these decreased health risks. 

Possible mechanisms for the effect were lower inflammation in the body, lower levels of the more harmful 'HDL' cholesterol and improved glycaemic control. 

What does fibre do?
High-fibre foods can play a key role in keeping our diets healthy and balanced, while preventing the risks associated with diseases such as diabetes, coronary heart disease, high blood pressure and stroke. The fibre in some cereals, fruits and beans, known as soluble fibre, binds with cholesterol, preventing its re-absorption by the body thereby improving heart health. It can be found in foods such as cereal products, fruits, vegetables, pulses, beans, nuts and seeds.

So how much should we be eating? 
The NHS says that the UK population consumes approximately 14g fibre per day – well short of the 18g per day target.

Think wholegrain
Eating wholegrains is an easy way to increase dietary fibre because they contain all three parts of the grain – the bran, germ and endosperm – which makes them an excellent source of fibre, as well as iron, magnesium and vitamin E. 

Wholegrain foods include: whole oats, wholegrain breakfast cereals such as Weetabix, Shreddies, wholegrain muesli and Shredded Wheat, wholegrain bread, brown rice, whole wheat, oatmeal, barley, bulgur, and popcorn

Also get into the habit of:
* swapping white foods for brown foods, so choose wholemeal bread, wholemeal pasta and brown rice over white varieties.
* substituting white flour for brown flour in baking.
* adding lentils, beans or pulses to stews, soups and casseroles.
* checking labels: beware foods that are marketed as high fibre, such as biscuits, flapjacks, cakes and savoury snacks, as some could be very high in fat and sugar.
* having your five daily portions of fruit and vegetables as this alone could provide as much as 20g fibre per day.

One word of caution: increase your intake of fibre gradually, as a sudden rise can lead to bloating and wind!

Any other tips for better heart health?
Remember that fibre is one change of many that could improve our heart health. Looking at our overall lifestyle and addressing low fruit and vegetable intake, high salt consumption, low physical activity levels, oil-rich fish consumption and saturated fat levels will all contribute to optimum heart health.

Jumat, 25 April 2014

Can coffee reduce your risk of diabetes?


By HFG expert Tracy Kelly, registered dietitian and clinical adviser at Diabetes UK


Coffee lovers will no doubt be rejoicing after being greeted with headlines such as ‘Drink more coffee to slash risk of diabetes’. But before you pour yourself a double espresso, let’s look more closely at the new study behind the news stories.
  
Scientists at Harvard School of Public Health looked at data on almost 128,000 healthcare professionals who, over two decades, were asked regularly about their diet. During that time 7,300 of them developed type 2 diabetes.
Those who boosted their coffee intake by more than a cup a day had an 11% lower risk of developing diabetes, while those who cut their consumption by more than a cup a day had a 17% higher risk of the disease. The researchers also found that people who drank three cups of coffee or more were 37% less likely to develop type 2 diabetes than those who drank one cup or less. The researchers suggest that coffee could decrease glucose levels in the blood.
The trouble is, at the moment that is speculation. They haven’t proved it was the coffee itself that was responsible for the increase or decrease in risk.
Think about it this way. What if you at a high risk of developing type 2 diabetes and were trying to make some lifestyle changes, perhaps including a reduction in your coffee intake? You would still be at a higher risk of developing type 2 diabetes in the first place but you would be drinking less coffee.
You might also decide to reduce your coffee intake as you get older. We know that your risk of type 2 diabetes increases as you get older, so in this case your age would be the key influence on your risk, rather than your coffee intake.
On first glance at this study, it might seem that upping your coffee intake is an easy solution if you want to reduce your risk of developing type 2 diabetes, but at the moment we simply can’t say it will make the slightest difference. Being overweight is the biggest risk factor for type 2 diabetes, accounting for more than 80% of the overall risk of developing the condition. The best way to reduce your risk therefore to maintain a healthy weight by eating a healthy, balanced diet low in fat, sugar and salt and high in fruit and vegetables and by being regularly physically active.
Our advice would be to keep walking past the coffee shop and on to the gym, the hills or the park. 

Kamis, 17 April 2014

How to pick wild garlic



By Hannah Sherwood

If you’re a fan of pick-your-own, have you considered wild garlic as your veg of choice? You can find it growing in woodlands up and down the UK, often in amongst the bluebells, from April to June.

Wild garlic is quite different from the papery bulbs we’re used to seeing in the supermarket and tastes like a cross between garlic and chives. Its soft green leaves are similar in appearance to those of lily-of-the-valley and the pungent aroma draws you to the woodland areas where it grows in abundance.

It’s delicious eaten raw in salads as it doesn’t have the harsh kick of the domestic variety, or you can cook it alongside roast meats or include it in risotto for a subtle extra flavour dimension.

If you don’t want to track down your own wild garlic, order some as part of the Riverford home-delivered organic veg boxes (riverford.co.uk).

Their expert pickers shared this advice when I went picking at their farm in Totnes, Devon, in April:

* Don’t pull up the bulb as this means the plant won’t come back next season, so cut just the leaves, close to the base.
* Take care not to harvest any other unidentifiable plants along with the garlic, as some may be toxic.
* Wild garlic is at its best before its delicate white flowers appear.

If you want to try its subtle flavour in an every day recipe, this Riverford Organic Farm frittata recipe is perfect for a light lunch or supper.

Leek and wild garlic frittata with tomatoes and ricotta
Cuts into 4 wedges

Cooking spray oil
250g (2 small to medium) leeks, finely sliced (use the green parts too)
6 wild garlic leaves, finely shredded
6 tomatoes, finely chopped
4 eggs, beaten
125g ricotta
Freshly ground black pepper

1      Spray a small to medium frying pan with cooking oil. Add the leeks and gently cook for 8–10 min until soft.
2      Add the wild garlic and cook for another 2 mins. Add the tomatoes.
3      Mix the beaten eggs with the ricotta in a small jug or bowl and season with freshly ground black pepper. Pour into the leek mixture and tilt the pan until the base is covered and the mixture is evenly distributed.
4      Cook on the hob for 2-3 mins, until the base has just set, then finish the top under the grill or in the oven.

Per serving: 176 kcals, 12.6g protein, 6.8g carbs, 6.3g sugar, 11.3g fat, 4.7g sat fat, 3.8g fibre, 0.3g salt

Low sat fat, High protein, Low salt