Diet Book Review: I Quit Sugar

Written by Catherine Saxelby on Wednesday, 25 February 2015. Posted in Reviews
Tagged: book review, Diet, I Quit Sugar, nutrition, sugar, Weight loss

Diet Book Review: I Quit Sugar

Should you give up sugar entirely? And what about fruit? Is sugar a ‘poison’ or a ‘toxin’ as some people claim? Will you lose weight and have more energy? Written by Australian journalist Sarah Wilson, the book I Quit Sugar outlines the dangers of fructose in particular and sugar in general and provides an 8-week program for removing these substances from your daily diet. Here’s my review.

Q. How does eating a piece of fresh fruit, such as an orange, compare to drinking the juice after squeezing by hand?

Written by Catherine Saxelby on Friday, 20 February 2015. Posted in Healthy eating
Tagged: antioxidants, fibre, healthy eating, juice, orange, vitamins

Q. How does eating a piece of fresh fruit, such as an orange, compare to drinking the juice after squeezing by hand?

A. The juice has the same level of vitamins, minerals and plant antioxidants as in the original fruit. Only the fibre is reduced as this is usually left behind after juicing. Yes you can add back any pulp from the juicer, so you get closer to the full complement of nutrients as in the whole fruit but it’s still not the same thing as eating that whole orange.

What is niacin (vitamin B3)?

Written by Catherine Saxelby on Wednesday, 18 February 2015. Posted in Healthy eating
Tagged: health, healthy eating, niacin, nutrition, vitamins

What is niacin (vitamin B3)?

Niacin is the common name for the two compounds, nicotinic acid and nicotinamide (or niacinamide) and is often referred to as vitamin B3. It is vital for your health and is one of the most commonly added “fortication vitamins” found in foods such as breakfast cereals and breads.

What is inulin?

Written by Catherine Saxelby on Wednesday, 11 February 2015. Posted in Additives & labels
Tagged: Fibre, Food labels, Ingredients, Inulin, Labelling

What is inulin?

You’ve seen it on the labels of liquid breakfasts, meal replacement shakes, protein drinks, muesli bars and high-fibre yoghurts. You’ve almost certainly already eaten it but what the heck is inulin? Why is it used and where does it come from?

February Foodwatch Newsletter - Coconuts: a new super food or just great marketing?

Written by Catherine Saxelby on Tuesday, 10 February 2015. Posted in Handy stuff
Tagged: coconut, coconut oil, coconut sugar, coconut water, Foodwatch Newsletter, newsletter, nutrition, Subscribe

February Foodwatch Newsletter - Coconuts: a new super food or just great marketing?

Coconut was the “on-trend” ingredient in 2014. It could be found just about anywhere from breakfast cereals to soft drinks to yoghurts and in a plethora of forms including sugars, syrups, milks, drinks and coconut fat. This year is shaping up to continue and maybe even expand the coconut juggernaut. The February Foodwatch Newsletter will help you separate the facts from the hype.

Book Review: The Ultimate Guide to Sugars and Sweeteners

Written by Catherine Saxelby on Wednesday, 04 February 2015. Posted in Reviews
Tagged: artificial sweeteners, book review, guides, nutrition, sugar, sugar substitutes, sweetener

Book Review:  The Ultimate Guide to Sugars and Sweeteners

What’s the difference between muscovado, turbinado, demerara and rapadura sugars? Have you even heard of half of them? What is panela? And how is it different to evaporated cane juice? How can a white powdered sweetener like stevia or monkfruit that is produced in a factory be called ‘natural’? The answers to these sweet questions – and lots more - are in this great new book.

EatKit Feb 2015 - Healthy herbs and spices

Written by Catherine Saxelby on Saturday, 31 January 2015. Posted in Handy stuff
Tagged: chips, eating out, EatKit, fast food, Foodwatch website, take-away, Twitter

EatKit Feb 2015 - Healthy herbs and spices

A pinch of cardamom; a sprinkle of paprika; the aroma of cinnamon or nutmeg on a just-made apple pudding. The hotness of chilli or pepper. Herbs and spices not only enhance a dish’s flavour, but also create new taste combinations and sensations. From bay leaves to lemongrass, it is virtually impossible to imagine a well-stocked kitchen without herbs and spices.

What I’m eating this week

Written by Catherine Saxelby on Wednesday, 28 January 2015. Posted in Healthy eating
Tagged: Chia, Chick peas, healthyeating, Legumes, Nectarines, Raw food

What I’m eating this week

It seems people are always curious to know what a nutritionist really eats! Do they practice what they preach? Do they have the odd weakness like everyone else? I guess that’s why friends or other folk I meet often ask me what I have for breakfast/lunch/dinner or what I’m cooking up at the moment. So I thought I’d jot down three things I’m into and how they help me fight off age-related weight gain and keep me healthy and happy. I hope they help you the same way.