Olive oil and stroke risk

Olive oil has long been linked to a lower risk of heart attack but a new French study now suggests that it may also be linked to a lower risk of stroke.  It’s early days in this research and the results may be due to other factors such as differences in the overall lifestyles of people who use olive oil compared to those who don’t but hopefully it will pave the way for further research in this area.

In the meantime with summer here (well, kind of!) what better time to incorporate some olive oil in your diet.  If you don’t usually make your own salad dressings – it was a sticking point with me for a while – why not give it a try?

For a really simple vinaigrette put 1 tbsp red or white wine vinegar in a small bowl and mix in a touch of salt and a grind of black pepper.  Taste it now.  The salt should take the edge off the acidity of the vinegar but be careful, especially if you’re using coarsely ground salt.  It seems to grow in saltiness over time (as I’ve learned to my cost!), so be conservative.  Using a fork or small whisk beat in 3 to 4 tablespoons of olive oil a little at a time, tasting as you go.  You’ll know when it’s right.  If it’s too acidic add a little more oil and/or salt; too oily, add a little more vinegar.  If you make more than you need it can be stored in a screwtop jar in the fridge for a few days – just give it a shake before using it.

Source: http://www.nlm.nih.gov/medlineplus/news/fullstory_113254.html, online 22nd June 2011

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Free healthy eating course – review

Just a quick post to let you know that Ali at Over a Cuppa has reviewed my free healthy eating ecourse “Seven Smart Moves … Nutrition for Health and Vitality” as part of her “Spring Clean Yourself from the Inside”.  You can check out the review here and sign up for the free course here.

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Losing weight, step by baby step …

Today I want to share a post with you from Zen Habits by Leo Babauta.  I love the Zen Habits approach of taking things a step at a time, making small changes that are manageable but that in time build up to big results.  So here you are, with thanks to Leo Babauta.  You can check out the original post here.

“Make one change today.

If you’re overweight and unmotivated to change your life drastically, just make a tiny change.

You’re not alone. There are more overweight people today than ever before, as a percentage of our population and in sheer numbers. I’ve been overweight (65 pounds heavier than I am today) and I know that it doesn’t feel good.

I also know that when we’re overweight, we often go into denial. We think it’s not a problem, or that we’re not that unhealthy, or that it’s something we can fix later. Or more likely, we try hard not to think about it. But it’s there, at the back of our minds if nowhere else, making us feel bad about ourselves and our lives, influencing the rest of what we do.

If it were just a body-image thing, I’d say learn to love your body — and I believe that. Forget the cover models on magazines, the perfect people on TV and in movies. They’re just being used to sell us stuff, but the result is that we get bad body images for not having rock-hard abs. Forget about that. What worries me, though, about friends and family who are overweight is their health — having a big belly puts you at risk of heart disease, diabetes and other similar problems.

Scary stuff.

But how do you start getting healthier and fitter? How do you change a whole slew of habits, from eating too much to eating fried and sweet and fatty foods to drinking sodas and sweet coffee drinks to being sedentary?

You make one change. A tiny little one.

For me, it started with quitting smoking (which is a big change), but then I took up running (starting with just 10 minutes), and then I started changing my diet in little ways.

One small change leads to another, forming a spiral of success. But you don’t need to worry about all the other changes you’re going to make later.

What Change to Start With

Really, you could start with almost any positive change. What matters is that you start.

But if you’d like a recommendation, here are a few:

1. Eat more veggies. Go to the store today and buy a basket of veggies. Eat them raw as snacks (dip in hummus if you like, not fatty dressings), steam them as side dishes for lunch and dinner, puree them and put them into your usual recipes, eat a salad before your meal. You can start with just one of these changes, and slowly add more veggies each week. This is an easy change but it’s actually huge — more fibre, more vitamins and minerals, fewer calories equals leaner you.

2. Walk. Best exercise ever. Just walk for 10 minutes to start with. Get a friend or your significant other to walk with you and enjoy the conversation. Enjoy nature. After you’ve gotten used to walking, try intervals: 3 minutes of fast walking, 3 minutes of conversational walking, repeat.

3. Drink water. People drink too many calories — soda, beer, smoothies, mochas, frappucinos, shakes, juice, Gatorade. None of those are necessary. Get used to drinking water, which is refreshing, delicious and healthy.

4. Get rid of the junk. This is actually a bit of a drastic change but it makes a really big difference. Take all the junk food in your house (chips, pastries, ice cream, cookies, prepared foods of any kind, fried foods) and toss them. Clean out your fridge and pantry. Buy fruits, veggies, nuts and beans instead, and try some new flavorful recipes. If the junk isn’t around, it won’t tempt you.

How to Make That One Change

You’ve picked your one small change … but how do you get started?

Just take the first small step. Nothing huge or scary. Just a really, really easy one.

Make a list of your favorite veggies, or set a time today to stop at the grocery store for veggies (later try a farmer’s market). Or find a recipe or two that incorporates veggies.

Set a time to walk today or tomorrow. Talk to your spouse about walking together. Get your walking shoes ready. Any of these steps will do — just do one.

Fill a thermos with water. Buy a reusable water bottle. Get rid of the sodas in your fridge. Choose one of these.

Get a garbage bag and toss your junk food.

Choose one, and do it. Celebrate (in your mind, not with a sweet treat). Do another small tiny easy step. Celebrate again. Tell people about the changes you’re making. Do another tiny step. Celebrate some more.

You’re on the road to healthy.”

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Merchant Gourmet Lentils

Let me introduce you to a great storecupboard stand-by, Merchant Gourmet’s sachets of Ready-to-Eat Black Beluga or Puy lentils.  They are cooked with some seasoning so have a great flavour.  You can use them as they are in a salad or heat them (either in a microwave or by boiling them in the sachet).  They are available from Sainsbury’s, Waitrose or the Co-op for about £1.79.  They are suitable for both vegetarian and vegan diets but do contain celery so avoid them if you have a celery allergy.

Lentils are a great component of a healthy diet because they contain lots of protein, B vitamins, and soluble fibre which can help to lower cholesterol levels.  Since they contain significant amounts of both carbohydrate and protein they are really satisfying and provide a slow release of energy.  For this reason I love them as the base for a lunchtime salad to keep me going through the afternoon and ward off that post-lunch slump.

As lentils go, this is quite a pricey way of buying them but they are good quality and I think it’s worth it for the convenience when I don’t have time to cook.  A cheaper alternative, is to buy dried puy lentils and boil them for 20-25 minutes, until tender.  Start checking them after about 15 minutes because you want them to be cooked but to keep their shape.  If you cook up a whole batch at once you can freeze them in portion sizes.

My current favourite combination is puy lentils, sun-dried tomatoes and feta cheese and because of the long date on feta cheese this is a real storecupboard salad.  If you want you can dress it with a little olive oil and lemon juice and any fresh herbs you have to hand (mint works well in this combination).  I am sure I’ll be trying lots of different flavour combinations over the coming months but I do like the colours in this one.

I’ll let you into a secret!  I made a version of this last weekend with canned roast red peppers and goats cheese.  I marinated the goats cheese in olive oil, lemon juice, a few dried chilli flakes and some dried mint.  Unfortunately it was quite a soft goats cheese so when I mixed it together it all went into one big mush – it still tasted good but I didn’t think a photo of that dish would tempt you!  On the plus side the mushy texture meant it made a great sandwich filling the next day with a handful of rocket.  My fabulously creative friend Tara also pointed out that I could have mixed it with some mashed potato to make lentil cakes.  I will be giving that a try some time soon.

Don’t forget to sign up for my free course, Seven Smart Moves … Nutrition for Health and Vitality.

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Nutrition 101: Iodine

Having recently been diagnosed with an underactive thyroid (hypothyroid), I had already begun this blog post about iodine when Dr Briffa’s blog about Iodine Deficiency dropped into my Inbox.  It has always been thought that iodine deficiency is extremely rare in the UK but recent research suggests that this may no longer be the case.

Iodine is one of the 17 or so minerals that are essential for our health.  Iodine is used by the thyroid gland to produce hormones which regulate the body’s metabolism (the chemical processes that happen all the time in every cell of our body in order to sustain life).  A lack of thyroid hormones can lead to a general ‘slowing down’ of body functions and produce symptoms such as fatigue, weight gain, depression, forgetfulness, confusion, feeling cold, constipation and menstrual problems.  However any of these symptoms may also be caused by other conditions so if you are suffering from them you should see your GP who can investigate further.

Good sources of iodine include salmon, sardines, seafood, kelp and other sea vegetables, eggs, milk (because iodine is added to cattle feed in the UK) and iodised salt.  Those following a vegan diet should be particularly careful since there are few vegan sources of iodine.

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Sugar-free Granola

I really like granola for breakfast and there are plenty of good brands out there but most of them are heavily loaded with sugar in various forms.  I’ve made my own before but again it involved a good dollop of sugar and syrup so I was excited to find a recipe for sugar-free granola in Rose Carrarini’s book, “Breakfast Lunch Tea”.  You can see lots of discussion about the recipes in this book over at the 101 Cookbooks Library.

I followed the recipe exactly as it was given in the book for my first time but you could vary the quanties of the different nuts and seeds to suit your preference and what you have in.  I was impressed with how it turned out, lightly sweetened by the apple juice and really crunchy.

You could have it simply with milk for breakfast or a snack, add dried or fresh fruit, or layer it with fruit and yoghurt as a dessert.  I had it for breakfast with yoghurt and strawberries – lovely!

Granola with yoghurt and strawberries

Sugar-free Granola from “Breakfast Lunch Tea” by Rose Carrarini

Ingredients300g rolled oats
100g whole almonds
120g sunflower seeds
120g pumpkin seeds
40g sesame seeds
1 tbsp wheatgerm
125ml apple juice
4 tbsp sunflower oil

  • Preheat the oven to 160°C/325°F/Gas Mark 3.
  • Mix all the ingredients together in a bowl, then spread out evenly on a baking tray.
  • Bake, turning often, for between 45 minutes and 1 hour. 

Recipe Notes:

  • I recommend setting a timer to remind you to check and turn the granola as it bakes.  I know from experience how easy it is to burn!  I set mine for every 10 minutes.
  • Do make sure the cereal is completely dry when it has finished cooking.
  • The book says that this serves 6 but I would get quite a few more breakfasts than that out of it.
  • Once cooled you can store this for a few weeks in a sealed jar, plastic tub or bag, to keep it crisp.
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New Healthy Food Guide Review

I’m a bit of a sucker for foodie magazines.  Where others may treat themselves to a copy of Vogue or Cosmopolitan, I’m happier curled up with the latest copy of BBC Good Food, Cook Vegetarian, Olive, …  You get the idea!  So I was excited when I saw that the publishers of Delicious magazine were starting a new monthly title, The Healthy Food Guide.

Well my first copy dropped through the letter box last week and I’ve been reading it over the weekend.  The magazine is divided into sections: Live well, Eat right, Shape up, Cook light and Check out.  I guess I’m not their target readership knowing as I do rather a lot about nutrition already but let’s see what I thought were the good and bad points …

On the plus side:

  • I don’t know whether it’s always the case but my copy is that smaller format like the travel sizes you see in newsagents – I like that.
  • I love the “Check out” section which is about making smarter shopping decisions.  There was a great article about what to choose and what to avoid in each aisle, a useful double-page spread highlighting what’s in season right now and a page of new supermarket products which I always like to keep abreast of.
  • The Live well section contained informative articles about nutrition for your skin and taking care of your heart.
  • There is a good update about “Eggs and health”, a confused area for many – the conclusion …”there’s no need to limit eggs unless advised to by your doctor or ditician”.  I’d go along with that.
  • There are some good recipes including some regular favourites given a healthy ‘makeover’.  I’ll definitely be indulging in the smoked salmon dip. 

And things I liked less:

  • I thought overall the slant towards weight loss was too high.  There are plenty of dieting magazines out there already and I thought the pandering to our obsession with diets diluted the other content.
  • I don’t agree with some of the advice – I’m not an extremist and it is part of my philosophy that you need to find things that work for people but I think recommending a skinny latte as a snack has no place in a healthy food guide!

So, turns out I had lots of good to say about the magazine but for me the amount of space devoted to weight loss was a big negative which led to me being a little disappointed overall.  But there was still enough that I liked to give it another try next month.

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First job of the day – breakfast!

I may be a nutritional therapist but that doesn’t mean I always manage to eat the perfect diet.  However I have always given myself a big tick for eating a good breakfast each day – perhaps a little more indulgent at weekends but I do it, I eat breakfast (almost) every day … after I’ve got up and walked the dogs for 40 minutes or so and had a shower and got ready for work and packed my lunch and sometimes after I get to work.  So, most days that’s at least an hour after I get up and probably closer to two hours.

Today I read an article that reminded me that “those who eat first thing are likely to have a lower BMI, due to its metabolism-boosting and craving-reducing benefits”*.  Right, that’s my challenge for the coming week:  I will make having a healthy breakfast the first thing I do each day.  I’ll report back on how I get on and in the meantime here are some of my favourite breakfasts, all great for keeping you going due to the combination of protein and complex carbohydrates.

1.  Sugar-free muesli (I use Waitrose’s muesli base and add a few nuts but Alpen blue box is sugar-free as well) with natural yoghurt and berries (fresh or frozen).

2.  Porridge with chopped banana and/or berries and some flaked almonds.

3.  Wholemeal toast with sugar-free nut butter (in health food stores you can find cashew and almond as well as the more usual peanut).

4.  And when I’ve got time, half a grapefruit followed by scrambled egg on wholemeal toast.

* Source:  March 2011 issue of Women’s Running magazine

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Snuffle no more …

I saw a friend yesterday who was suffering with her second cold in as many months. It reminded me that it’s that time of year when it’s a good idea to start thinking about what we can do to boost our immunity.

The major nutrients to focus on to support the immune system are vitamin C and zinc. Top up your vitamin C intake by eating (or drinking) plenty of fresh fruit and vegetables, especially citrus fruits such as oranges and grapefruit. Zinc-rich foods include wholegrains, nuts, seeds, eggs and meat.

For a good, tasty vitamin C boost, try a blueberry and orange smoothie. To make a single serving squeeze the juice from two oranges. Mix this with half a punnet of blueberries (about 100g), a small banana and 3 tbsp organic natural yoghurt, and blend until smooth.

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D-lightful!

I always find that as soon as the clocks change in October it gets that bit harder to get outdoors in daylight.  Even walking the dogs before work becomes something I do in darkness as the Autumn wears on.  This can be a problem because with sufficient exposure to sunlight vitamin D is made in the skin.  Without that sunlight we must rely on dietary sources.

Vitamin D is involved in the absorption of calcium which in turn is essential to keep bones and teeth healthy.  This is a well-researched area and a recent Finnish study has provided further evidence that even when calcium supplies are adequate, increasing the intake of vitamin D increases the bone mineral density of post-menopausal women.

So, what are your best sources of Vitamin D when the sunshine is in short supply?  Herrings, mackerel, sardines and salmon contain a lot, and cottage cheese, eggs and fortified breakfast cereals are also good sources.  So try to incorporate some of these foods into your diet on a regular basis, but also see if you can find opportunities to get some daylight.  Even a 10-minute walk outdoors in your lunchtime gives you some exposure to sunlight and I find it can really boost your mood on days when you’re travelling to and from work in the dark.

Set yourself a challenge for the dark months from November to February.  How about aiming to eat oily fish twice a week and get out for a walk during daylight, even if it’s only for 10 minutes, on at least three days a week?  If that sounds too much, set your own targets. 

Canned sardines on toast are a speedy lunch option, or here’s one of my favourite ways of cooking salmon inspired by a recipe from Jamie Oliver’s first book The Naked Chef.

Tray-baked Salmon with Olives, Green Beans, Anchovies and Tomatoes

For each person you will need:

A handful of green beans (about 50g)
A few cherry tomatoes
A few black olives
1 salmon fillet, with or without skin
1/2 a lemon
A few leaves of fresh basil
3 anchovy fillets
Olive oil
Salt and freshly ground black pepper

  1. Place a roasting tray in the oven and preheat to 220 C/425 F/Mark 7.
  2. Top and tail the green beans and place them in a pan of boiling water for 3 minutes and then drain.
  3. Toss the green beans with the cherry tomatoes, olives, basil, a splash of olive oil and some salt and pepper.
  4. Squeeze a little lemon juice over the salmon fillets, season both sides with some pepper and drizzle with a little olive oil.
  5. Place the salmon at one end of the roasting tray and the vegetable mixture at the other end.  Lay the anchovies over the green beans.
  6. Roast for 10 minutes, remove from the oven and serve with lemon quarters.
Posted in Nutrition 101, Recipes, Smart Eating | Tagged , , | 2 Comments