Great product alert

July 23rd, 2010

Some good news for a change! One of my lovely patients reminded of the M&S Super Wholefood Shaker Salad with a herb and lemon dressing. Its really a great product – great for lunch. Would thoroughly recommend it.

On my homepage I’m going to include different products every month and list the ingredients whether good or bad. I’d love you all to start looking at the back of packets NOT the front where the labelling is just
too confusing. Do get back to me and let me know your thoughts.

July’s newsletter. Parasites – click here to subscribe

July 21st, 2010

When I told someone the other day what the subject matter of this months newsletter was they said “Yeuuw (or some similar noise), Kate you can’t write about that, its disgusting, no one will want to read it”! However here I am writing this month about the apparently disgusting subject of parasites! Before you all go running off into the hills… this is an important topic. As parasites can effect all of us at one time or another you need to be informed as to what they are, what symptoms they cause, and whether they are effecting someone in your family as they are far more prevalent than you think. (and as I write this newsletter Cheryl Cole has hit the headlines with a bad bout of malaria even after talking anti-malarials).

In my clinic, parasites can account for up to 20% of IBS disorders and can go undiagnosed for years. The symptoms they create are varied which makes diagnosis difficult; these can include; fatigue, reactive arthritis, bloating, constipation, diarrhoea, gas, indigestion, nausea, nervousness and insomnia to name but a few. They are so often over looked as the cause of disease states.

Since the introduction of budget airlines many more people are travelling abroad on holiday to places like Florida, Turkey, India, Egypt etc and many of us will get a bout of travellers diarrhoea. Often when patients come to see me with symptoms it is after a holiday like this or having lived abroad. However this is just half the picture as I also see many clients who live and work with people in enclosed large environments e.g. hospitals, schools and nursing homes or live on farms or keep animals.

After an initial acute infection you can get a raised eisonphilia count (part of the white blood cells). However taking one stool sample and sending it down to your local hospital often concludes in a negative test. The reason for this is varied, however three stool samples need to be taken to get a real “show” of the parasite and often the lesser known parasites are not tested for at this level and specialist laboratories are needed. As nutritionists we use laboratories that take three stool samples over three days and more often than not there will be a positive diagnosis where the local laboratory has not found one.

With no initial acute infection, a patient can be ill for years with vague and varying symptoms but usually after a consultation they will say “I haven’t been well since I went to Africa in the 1970’s, and there is the clue that needs to be followed up.

What is also interesting to observe is those patients who suffer with reactive arthritis, as certain types of parasites can cause similar symptoms. As we are always trying to find the cause of disease, a parasite would be one of the first ports of call for me to look at, as many of these protozoa cause these symptoms and no amount of anti inflammatory drugs will cure the problem, rather just help with the symptoms.

If you have a parasite infection, it’s better to get an early diagnosis, and where necessary, a course of antibiotics. Crucially it is what you do after with diet etc that can make a huge difference to how you recover.

What exactly is a parasite?

A parasite is an organism that benefit’s at the expense of the host. They are usually much smaller than their host and reproduce more quickly and in greater number than the host. Classic examples would be tapeworms and flukes. They are organism that live on or in other organisms from which they obtain nutrients to live and cause harm in the process. Its name comes from the Greek word para that means beside, and sitos, which means food.

What I’m talking about here is intestinal parasites. It is estimated that 200 million people worldwide are infected with intestinal parasites. There can be over 100 different types of parasites and worms living in human bodies. Some are microscopic in size while others can be seen quite easily. These common organisms can be found everywhere in our environment, in the air we breath, in the water we drink, or in the food we eat. Most parasites require some host to complete their life cycle. Animals can also serve as the host. The parasite will vary in size from one-thousandth of one micron to whale tapeworms one hundred feet long (ok, you can you can go yeeeuw now!)

Parasites and worms can invade your body through food and water intake, through transmitting agents (like mosquito), sexual conduct or through the nose and skin. Human intestinal parasites can be present in any person and at any age. Most doctors are not trained to recognize the symptoms of parasitic infections. The only way to avoid the problems associated with parasite infections is by educating yourself.

Types of parasite

There are 3200 varieties of parasites divided into four major categories, Protozoa, Trematoda, Cestoda and Nematoda. Here are some of them most commonly found:

Roundworms: look similar to an earthworm and can produce 200,000 eggs daily. Approximately 1,000 million people are infected, making it the most common infection worldwide. The most frequent symptom from roundworms is upper abdominal discomfort. Other symptoms are asthma, eye pain, insomnia, and rashes due to the secretions of waste products from the worms. Large numbers can cause blockages in the intestinal tract, haemorrhage when penetrating the intestinal wall, appendicitis, peritonitis, abscesses in the liver, hemorrhagic pancreatitis, loss of appetite, and insufficient absorption of digested foods. Adults grow to 15 inches long.

Hookworms: the larvae penetrate the skin. When hookworms reach adulthood, they can sap the victim’s strength, vitality and overall well-being. Young worms use their teeth to burrow through the intestinal wall and feed on your blood. Symptoms from hookworm are iron deficiency, abdominal pain, loss of appetite, craving to eat soil, protein deficiency, dry skin and hair, skin irritations, oedema, distended abdomen, stunted growth and delayed puberty. Length: ½ inch long.

Pinworms: these can infect one in five children. Symptoms are itching and irritation of the anus or vagina, digestive disorders, insomnia, irritability or nervousness. Once airborne, the eggs can survive about two days anywhere in your living environment.
Worldwide, about 500 million people are infected with pinworms. The worm is white and can grow to about half inch in length.

Whipworms: infections are estimated at several hundred million worldwide. Symptoms of whipworms are bloody stools, pain in the lower abdomen, weight loss, rectal prolapse, nausea and anaemia. Length: 1 to 2 inches.

Giardia: is the most prevalent intestinal parasite in humans and found in drinking water. Giardia resides in the smaller intestine and at times in the gall bladder. Millions of these giardia organisms will coat the intestinal walls, preventing the absorption of nutrients and later causing illness. Symptoms are mild to moderate abdominal cramps, intestinal gas, light colored stools, bad absorption, weakness, chills, stomach bloating and diarrhea.

Tapeworms: inc. bladder worms, pork tapeworms, broad fish, dog tapeworms, dwarf and rat tapeworms. Broad fish tapeworms may grow to 35 feet long and live ten years inside the persons intestines. Some tapeworms can lay as many as one million eggs per day. Their bodies are in separate segments with hooks and suction cups on their skull.

Flukes: These include flatworms, bladder, blood, liver, lung, kidney and intestinal flukes. Human infections of flukes are in excess of 250 million people worldwide. They can cause severe disease of the gastrointestinal tract, bladder, liver and destroy blood cells. Size varies from 1 to 2.5 cm in length.

What are the symptoms of a parasite infection?

Allergies. Many allergies are caused by worm infections. Tissue becomes inflamed and reactions to foods are the result when eosinophils (white blood cells) are increased due to them. Extreme skin rashes with blisters and food allergies or sensitivities may result.

Anaemia. Worms leach nutrients from bodies causing anaemia. When they are present in large numbers, they can create enough blood loss to cause anaemia or iron deficiency in some people.

Constipation. Some worms can obstruct certain organs like the colon causing constipation, liver and the bile duct.

Diarrhoea. Often as the result of the initial infection.

Fatigue. Symptoms include tiredness, flu-like symptoms, apathy, depression and lack of concentration.

Gas and Stomach Bloating. Some parasites live in the upper intestine, which can cause both gas and stomach bloating.

Immune Dysfunction. Parasites can depress the immune system by decreasing immunoglobulin.

Nervousness. The waste products from parasites can irritate the nervous system, resulting in anxiety and restlessness.

Other Signs of Parasites in Children

Blisters appear on the inside of the lower lip, restlessness and grinding of the teeth at night, dark circles under the eyes, hyperactive, bed wetting, headaches, sensitive to light and itchy bum.

How do I get tested?

Initially see your GP, and ask for three stool samples to be taken not one. Your local hospital will pick up many of the bacteria’s like salmonella, campylobacter, worms, e. coli etc but will often not test for many of the parasites listed below. As a referral to a specialist hospital like the London School of Tropical Diseases could take a while, I would suggest investing in a private stool test. However, these are expensive and can start from £100. However you can be assured of an accurate result. If you would like to discuss this with me please call me on 01323 737814 or email at katenut@aol.com.

How do I get rid of them?

Once proven that you have an infection, you have two choices, one is taking antibiotics, which can work well and the other is a more natural method. I usually suggest to my patients to start with antibiotics if they can handle them. For those who find antibiotics difficult, we use herbs, however it can take a couple of attempts to really rid yourself of parasites.

Does what you eat make a difference?

Yes and No. A high carbohydrate diet, low in protein, and high in alkaline foods has been found to make parasitic infections worse. Sugar should also be avoided because parasites thrive on it. Keep your bowels open daily and do not get constipated and take a good probiotic as this will help raise the immune system and help with any inflammation.

How can I prevent catching them in the first place?

Wash all fruits and vegetables.

Scrape off the wax substance on the outer surface on any fruit or vegetable with knife before washing. Anything with nicks or recess can harbour just about anything and should be cut out.

Avoid eating grapes with open splits.

Thoroughly cook meats and fish. Do not eat raw or uncooked meats or fish.

Check for worms, especially on fish.

Keep all work surfaces clean.

Practice good personal hygiene. Wash your hands before eating and after going to the bathroom, changing diapers, or handling pets. Keep your fingernails short and clean. Parasites can live for two months under the fingernails.

Keep your living environment clean.

Do not walk barefoot on warm, moist soil or while working in the garden. Use gloves and shoes for protection.

When swimming in rivers, lakes, ponds, or public swimming pools, avoid swallowing or drinking the water. Avoid swimming if cuts or open sores are present.

If pets are infested with parasites, de-worm and keep them outside. You are at higher risk in contracting worms when pets are allowed indoors. Dogs and cats are host to many parasites that humans can contract

Overuse of antibiotics. Reducing the numbers of friendly bacteria in the colon allows for the proliferation of parasites.

Use more cloves with every meal. Adding some cloves to foods will help kill the eggs from parasites in the intestinal tract.

So, if you or your family have been abroad recently, or keep pets, or have unexplained IBS symptoms do not forget that it may well indeed be a parasite!

Listed below are some of the parasites I see in test results on a daily basis, although there are hundreds more:

Blastocystis hominis. B. hominis has recently been reclassified as a protozoa. This organism is transmitted via the fecal-oral route or from contaminated food or water. Prevention can be enhanced by improving personal hygiene and sanitary conditions. Symptoms can include: diarrhoea, cramps, nausea, fever, vomiting and abdominal pain. B. hominis has been associated with irritable bowel syndrome, infective arthritis and intestinal obstruction.

Cryptosporidium spp. Infection is thought to occur by direct person-to-person contact. Contamination of public water supply has been associated with outbreaks. Raw foods such as unpasturized milk and raw meat can also harbor the organism. Acute infections can mimic Crohn’s disease with villus atrophy (similar to the damage seen in coeliac disease). Clinical symptoms include nausea, low-grade fever, abdominal cramps, anorexia and up to 5-10 watery bowel movements a day, which may be followed by constipation. You can also be asymptomatic.

Dientamoeba fragilis D. fragilis is common in pediatric populations and patients under the age of 20. D. fragilis is known to cause non-invasive diarrhoeal illness in humans. 90% of children are symptomatic, whereas only 15-20% of adults are. The most common symptoms associated with D. fragilis are intermittent diarrhea, fatigue, abdominal pain, fatigue, nausea, anorexia, malaise and unexplained eosinophilia. Diarrhea is predominately seen during the first 1-2 weeks of infection and abdominal pain may persist for 1-2 months.

Entamoeba histolytica E. histolytica belongs to the ameba family of protozoa. This organism has been recovered worldwide, though is more prevalent in the tropics and subtropics. Some patients may experience symptoms that mimic ulcerative colitis. Others still may have a gradual onset of symptoms including diarrhea, colicky abdominal pain. The incubation time for those symptomatic can vary from 1-4 weeks. With the onset of dysentery, diarrhea can occur with up to 10 movements a day.E. histolytica should be treated even if patients are asymptomatic.

Giardia lamblia is the most commonly diagnosed flagellate in the intestinal tract. Giardia intestinalis and Giardia duodenalis are also used as names for this organism. Infection occurs via faecal oral transmission or from food and water contaminated with the cysts. Giardia lamblia has a worldwide distribution, though is more common in warmer climates than cooler ones. Isolation of the organism is more prevalent in children or those living in close quarters with poor sanitary conditions. For those symptomatic, there can be an acute and a chronic phase of infection. After an incubation period of 2-20 days, symptoms of watery diarrhea, nausea, low grade fever and chills can occur lasting only a few days. Acute infection can mimic food poisoning, bacillary dysentery, viral enteritis, acute intestinal amebiasis or travelers diarrhea. In the chronic phase, symptoms can include recurrent foul smelling diarrhea, abdominal distention, belching and heartburn.

Ingredients in Activia yoghurts

July 13th, 2010

Have just been through all the brands of Activia yoghurt for you.

The fat-free fruit varieties have artificial sweeteners in them which some of you may want to know.

The cereal range have glucose-fructose syrup. For those of you who need more information go to my blog and you will see June’s newsletter on the subject.

The natural ones are ok, but do remember most of them have cream in as well.

Not sure TLC is quite what your tummy is getting I’m afraid.

What do I do?

July 13th, 2010

I think its time for those of you who don’t know, for me to tell you what I actually do as a nutrition consultant. Firstly, you need to know that I haven’t just done some bogus correspondence course but at the end of my MSc (which I’m now completing) I will have studied for seven years in nutrition. This is important because there are many so called therapists out there who are just not qualified enough!

So, firstly let me tell you what I am not/dont do:

I am not a doctor
I do not diagnose disease
I don’t make money out of giving you loads of supplements
I don’t use any vega machines or other alternative diagnostic tools that are not science based.

What I do is:
Teach people about good nutrition and health.
Teach people how to read labels and shop healthily for their individual needs.
Educate people in the understanding that what they are eating may be making them ill.
Use stool tests for diagnosing the causes of digestive problems.
Use nutritional blood tests for help in diagnosing deficiency symptoms.
Do basic blood tests privately eg B12, cholesterol, thyroid and homocysteine.
Educate people in lifestyle changes rather than “diets”.
Help people see through marketing hype and confusing packaging.
Do one to one shopping trips to help people make sound food choices
Use supplements when there is clinical evidence for their need in the short term.
Liaise and work with GP’s and consultants.

People are often not too sure what actually happens in a consultation. The initial visit is an hour or an hour and a half depending on how many health problems there are. You are asked to bring a weeks food diary, any medications and any supplements you are already taking. I take a full medical history, you then have a chance to tell me of your health issues. We then look at your diet and see what needs changing and any tests/supplements etc are also discussed. Often I might send you back to your GP with a letter if you have not been to see them first. Usually people see me after they have seen their GP/consultant so any serious illness has been discounted before.

If you have any questions on what I do please don’t hesitate to call me on 01323 737814 or email at katenut@aol.com

Snackajacks

July 7th, 2010

Do look carefully at ingredients.. Snackajacks have MSG in the savoury varieties and glucose fructose syrup in the sweet varieties – these are not healthy snacks even at 150 calories a bag.

The politics of turkey twizzlers

July 5th, 2010

Andrew Lansley made my blood boil last week with his scathing comments on Jamie Olivers school meals campaign, arguing that ” If are constantly lecturing people and trying to tell them what to do, we will actually find that we undermine and are counterproductive in the results that we achieve.” What a load of absolute nonsense. The sheer blood sweat and tears that went into that campaign highlighted the horrific nutrition being fed to our young children. From the wonderful dinner ladies, to the schools, to Jamie himself who looked at one point like he was going to have a breakdown – this was a job well done. Of course people rebelled – its in our nature to dislike being told what to do, but it changed the face of child nutrition in this country and Andrew Lansley should think twice before coming up against a much loved chef whose tireless work is often under appreciated.

http://www.guardian.co.uk/education/2010/jul/05/the-politics-of-turkey-twizzlers

Medical Mavericks

July 3rd, 2010

Just caught up on a great programme on BBC4 with Michael Mosley – Medical Mavericks – worth a look if you have iplayer and it also features my favourite nutrition person Professor Michael Crawford (do google him – he’s done great research on fatty acids).

June newsletter: the campaign against corn syrup

June 28th, 2010

Taken from Kate’s newsletter – click here to subscribe.

This month’s topic is something a little different. For a long time now I’ve been aware of corn syrup in our diet, but recently it’s hit the media in a big way, particularly after the documentary film, Food Inc. This deadly stuff is infiltrating its way into our foods and the only way to try and stop its production is to read food labels and avoid the obvious foods that contain it. There is a huge campaign in the U.S. and now murmurings in the U.K. to ban it completely, and I’m sure it can be done (perhaps not this week, but give it a few years of public demand and small miracles can happen!).

We are told over and over again that fat is bad, fat makes people fat and butter should be banned. However it is sugar and refined foods that are one of the main causes of the obesity epidemic. What makes matters worse is that the corn (used to make the corn syrup) is subsidised by the U.S. government, so one could argue that they are causing the problem in the first place – how about that for getting your eyes open! Concentrating on exercise is all very well (and of course it is a vital component for shifting fat), but weight loss will only come if people stop eating addictive junk food. Those of you who saw Morgan Spurlock’s documentary Supersize Me may also remember how, about halfway through the challenge, he started craving the food that was making him ill, and it seemed by that stage he had become addicted. Being ‘addicted’ to food is a relatively new concept, but we now need to look at this seriously as one of the reasons why people eat too much of the wrong foods. What it is in the food that makes people continue to eat in this way? I call it the Hobnob theory. Why is it when you buy a packet of biscuits you have to eat the whole packet? What’s going on here? Is it just greed or is there something more sinister going on?

So what is corn syrup?

In the U.K., corn syrup or high-fructose corn syrup is also known as isoglucose, maize syrup, and glucose-fructose syrup. It includes any corn syrup groups that have undergone processing to convert glucose to fructose and then mixed with corn syrup (100% glucose) to produce sweetness.

In the U.S. foods and products containing HFCS (high-fructose corn syrup) are typically using it as a sugar substitute and it is found in processed foods and beverages, soft drinks, yogurt, bread, biscuits, soups, salad dressing, and soup. This HFCS has replaced table sugar thanks to the U.S. government’s subsidy on corn and an import tariff on sugar from overseas. This has raised the price of sucrose so high that HFCS is extremely cost-efficient. Since the mid 1990s, the United States federal government has subsidized corn growers. The cheapness of the corn syrup is why you can get a large junk meal in the U.S. for 99 cents. It’s so cheap that it makes poorer families so much more vulnerable. You can barely get a couple of sticks of broccoli for 99 cents. As you can see, this is a ludicrous way to run a country. Fruit and vegetables should be cheap – not junk food – it makes no sense whatsoever. It makes me mad and hopefully it makes you mad as well!

There is at present an internal argument going on – one side saying that this HFCS is contributing to obesity and the other side saying it’s no more harmful than regular sugar. Studies by The American Medical Association suggest “it appears unlikely that HFCS contributes more to obesity or other conditions than sucrose” but calls for further independent research on the subject. You will hear similar statements from the fizzy drinks industry (no surprise there then!), and remember if the U.S. government is subsidising HFCS – which essentially they are – how are they going to do the massive U-turn that is needed? The easiest way is not at all, just keep sending out statements that it doesn’t effect health when they know it does.

Back to the Hobnob theory (or any other biscuit that contains HFCS…) Purposefully buy a product with glucose fructose syrup in – e.g. a packet of biscuits and eat a couple. Not everyone, but most people, will either have a steep rise in blood sugar (8 mmo/l or higher) or will have that ‘I need to eat the whole packet’ scenario. If you have either of those – welcome to the world of addictive corn syrup! Start your day with cornflakes and feel how starving you are three hours later (yes…cornflakes contain HFCS).

Those who oppose HFCS call it as addictive as crack cocaine and heroin, and unless you checked labels you wouldn’t really notice it entering the food system. Unless you researched it yourself I suspect you wouldn’t even know what it was. In the UK, it is now being widely used instead of beet and cane sugar (sucrose), as it’s cheaper to produce and easier to blend into foodstuffs. It contains around the same number of calories as sugar, but it is thought that the body does not metabolise the syrup in the same way as sugar and that this can lead to weight gain.

What foods contain high fructose corn syrup?

Here are some products that contain HFCS or, as its called in the UK, glucose fructose syrup:

Kellogg’s Cornflakes
Kellogg’s All Bran
Kellogg’s Rice Crispies
Ribena
Ocean Spray cranberry juice (a real shocker as so many women buy this to help with cystitis)
Mullerice apple & Mullerice caramel
Yoplait Petits Filous (marketed at children)
Fromage Frais
McVities HobNobs
McVities Jaffa Cakes
Carte D’Or ice cream
Weightwatchers vanilla and fruit fromage frais (this is worrying as this is so called ‘diet’ food)
Frubes
Mr Kipling Bakewell slices
Lucozade
Yop yoghurt strawberry

Going round the supermarket the other day the number of products with this has risen greatly, and sadly there are just too many to list. Do particularly look out for it in yoghurts.

Returning to the Hobnob theory, HFCS may trick the brain into thinking you need more food. Why so often is it hard to stop eating just one biscuit, how does a spoon of ice cream become a whole tub? So often I read that getting fat is down to personal responsibility and it is greed that makes people fat. What if that wasn’t necessarily always true – what if people were actually addicted to the very food that was making them ill? How do people get to be 40 stone?

HFCS has been labelled ‘the Devil’s Candy’ and may trigger the growth of fat cells around the liver, heart and other vital organs and even cause diabetes and heart disease. The fructose part may be to blame for artificially boosting appetite and sending confused messages to our brains regarding our satiety. As you may be aware, when you eat sugar your body produces insulin, which tells the brain that we’ve had enough to eat and high insulin levels dampen appetite. However, fructose does not trigger as much insulin as regular sugar so the brain will get the message that you are not full up and want to keep on eating. Certainly previous studies have linked fructose with high blood levels of triglycerides (a fat which, in excess, can increase the risk of heart disease).

A study at Colorado University in the U.S. looked at more than 4,500 people with no history of hypertension, and found that those who ate or drank more than 74 grams a day of fructose (the same as two-and-a-half sugary drinks) increased their risk of high blood pressure by up to 87 per cent.

I’m confused? Does this mean we shouldn’t eat fruit?

In moderation fruit is fine, particularly low GI fruits – but perhaps avoid huge bunches of grapes, and high amounts of bananas and dates etc. Also be careful not to drink too much fruit juice – it’s a concentrated form of fructose and can contain quite a few calories – dilute it half and half with water. Fruit sugar per se is not bad, it’s how it is changed and combined that is the problem.

HFCS is cheap and also keeps foods moist, which boosts a product’s shelf life. It also helps to provide texture to food such as cereal bars and biscuits, making them chewy, and thickens up ice cream and yoghurt drinks. It’s not just used in obviously sweet foods – glucose fructose syrup is also found in lots of products you wouldn’t necessarily imagine contain it, such as cereal and batteries. Often it appears in product ingredients lists as ‘glucose-fructose syrup’, ‘high fructose corn syrup’, or ‘HFCS’, which is the name used by some manufacturers.

Has it been proven to affect our metabolism?

Scientists have indeed proved that HFCS can damage human metabolism and may well be fuelling the obesity crisis. Fructose, a sweetener derived from corn, can cause dangerous growths of fat cells around vital organs and is able to trigger the early stages of diabetes and heart disease. Fructose bypasses the digestive process that breaks down other forms of sugar. It arrives intact in the liver where it causes a variety of abnormal reactions, including the disruption of mechanisms that instruct the body whether to burn or store fat. Kimber Stanhope, a molecular biologist who led the study, says “This is the first evidence we have that fructose increases diabetes and heart disease independently from causing simple weight gain.” “We didn’t see any of these changes in the people eating glucose.”

High-fructose corn syrup, or glucose-fructose syrup, is listed as an ingredient in many food and drink products in Britain, although it is virtually impossible for consumers to know the quantity and ratio of fructose used. Barry Popkin, professor of Nutrition at the University of North Carolina, and a US government adviser on health policy, said: “Historically, we never consumed much sugar. We’re not built to process it.” The Food and Drink Federation, a UK industry trade group, have said: “It makes no sense to highlight one single ingredient as a cause of obesity.”

Whatever you choose to believe, this week a new report is expected to claim that about one in 10 children in England will be obese by 2015. Grim news indeed, and our genes cannot change that fast – something else is happening.

Interesting facts

Between 1967 and 2000 the consumption of HFCS increased by over 1000%, far exceeding the changes in intake of any other food group.

HFCS represents over 40% of sweeteners added to foods and drinks.

A conservative estimate of the daily consumption of HFCS in the US is 132 kcal, while the top 20% of consumers eating HFCS ingest 316 daily. The daily average is 318 kcal. Over a year, that would equate to 115,752 calories.

The evidence for and against is conflicting, as with most studies, depending on who is doing the trial. However, if you look at the data (and I have done) on trends in obesity and HFCS availability the evidence to me seems overwhelming. Whilst not the only issue in the rise in obesity it can certainly be one of the major causes, and until more research is done, I would eat it in extreme moderation if at all. If you go to www.sweetsurprise.com you will see the case for but do remember why it is in foods – its subsidised and its cheap – I’ll let you make your own minds up.

Drinks containing HFCS tend to have higher levels of reactive carbonyls, which are linked to tissue and cell damage that may lead to diabetes.

Don’t forget the corn from which the HFCS is derived may be GM.

Food and drink can be labelled natural and have HFCS in them – only foods labelled 100% organic can be assumed to be HFCS free, however even then HFCS may be in the food if it is not GM and grown organically – tricky!

There is one small food chain in Seattle that no longer carries products containing HFCS.

WANT TO KNOW MORE? WATCH SUGAR: THE BITTER TRUTH – ON YOUTUBE HERE.

If you would like to get more involved join The Ban of High Fructose Corn Syrup on Facebook or Google about it, get talking about it with friends, and start reading. Do not be hoodwinked, this stuff is economically evil and damaging to your health.

In-season recipe: Broad Beans

I love broad beans simply boiled, buttered and served with the Sunday roast. They’re also wonderful when partnered with bacon or pancetta.

HISTORY
Broad beans are thought to have originated in the Mediterranean. Archaeological findings at Iron Age and Bronze Age settlements in various parts of Europe show that they have been an important staple food for millennia. Today broad beans grow in temperate regions across the globe. They are known as fava beans in America where they haven’t reached the same level of popularity as in Europe. They are enjoyed across northern China and are crucial to Egyptian cuisine as a key ingredient in the national dish, Ful medames, and in falafels.

BIOLOGY
Broad beans are a type of vetch with the Latin name Vicia faba. Vetches, which include peas and alfalfa, are nitrogen-fixing plants that enrich the soil in which they are planted. Commonly cultivated broad beans mainly fall into two classes. Longpod beans feature eight beans per pod and are more durable to different climatic conditions. Windsor varieties have four or five beans per pod and are considered by some to have a finer flavour.

NUTRITION
Broad beans are good sources of protein, fibre, vitamins A and C, potassium and iron. They also contain levodopa (L-dopa), a chemical the body uses to produce dopamine (the neurotransmitter associated with the brain’s reward and motivation system).

Broad Bean Risotto

Ingredients

450g broad beans, shelled
3 tablespoon olive oil
1 onion, peeled and chopped finely
2 cloves garlic, peeled and chopped
500g risotto rice
1.7 litres hot vegetable Stock (or chicken stock if you prefer)
1 tablespoon fresh thyme sprigs
Salt and pepper
Fresh parmesan shavings

Gently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20-25 minutes. Add half the thyme with the last ladle of liquid. Season with salt and pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and shavings of Parmesan. Serve with a delicious salad and garlic bread.

Want to help friends and family?

June 18th, 2010

Refer a friend or family member and get £15 as a thank you.

Vouchers for birthdays/presents available as well. For more details please call me on 01323 737814.

Marketing Assistant

June 18th, 2010

I’m looking for a marketing assistant to start working for me this year. An interest in health and nutrition is vital. A small amount of training will be necessary. This is a commission only job so won’t suit everyone – possibly someone who wants to earn some extra money part time. For more details please call me on 01323 737814 for a job description or email at katenut@aol.com and send me your CV.