Catherine Saxelby's Foodwatch | Catherine comments on nutrition issues

Catherine comments on nutrition issues

 

Super food ME

Want to stay young inside? I offer ideas for how to include the best super foods in an anti-ageing program. Things like almonds, blueberries, oily fish, yoghurt and oats.
Interview by Leah Fogliani for the West Australian newspaper Feb 2012

5 easy tips to cut down on salt

We consume too much salt but try my easy ways to reduce your salt intake without suffering. Plus how to boost the flavour when you can't use salt.
From Nutrition News page of Weight Watchers magazine Oct 2011

Masterchef "indulgent" recipes contributes to the nation's obesity crisis

Excessive use of butter, duck fat, salt, sugar, cream and oil by the chefs on Masterchef is encouraging  over-consumption and gourmet overindulgence. I suggest that lack of vegetables or salad at dinner and too much rich heavy food means Masterchef meals are NOT everyday fare. Fine for the occasional big night out or special occasion but not something we want to cook up night upon night.
Interview by Alys Francis and Kevin Bradford for NineMSN website, 16 Jun 2011

White bread in decline

White bread with added fibre, vitamins, minerals and/or omega-3s. Are these super-enriched white breads the ones to buy? If you can’t switch the kids onto wholemeal, are they the next best thing? I put up my opinion in this interview for A Current Affair from Channel 9.
TV interview for A Current Affair, Channel 9, April 2011

A beginner's guide to cooking oils

Which is the best oil to buy? This is one of the most common questions I get so I was pleased to be interviewed by NineMSN for the Health & Wellbing section of their website.
Web article by Hannah Marton, April 2011

Yoghurt: health food or just dessert?

Low-fat or full-fat, flavoured or plain, diet or Greek? There are so many choices today at the supermarket, it's hard to know which is the healthiest yoghurt to buy. Check out what I think about yoghurt in this excellent article by award-winning health writer Paula Goodyer.
Article by Paula Goodyer for Sydney Morning Herald, The Age and the Brisbane Times, 15 Marc h 2011

High-fat breakfast boost to metabolism?

New research at the University of Alabama suggests that starting the day with a high-fat meal can boost the metabolism and prime the body to burn fat more efficiently. However this is the opposite of what nutrition currently suggests and I am at pains to make this point in the article.
Article by Catherine Lambert for the Herald-Sun Melbourne, 25 April 2010

Calories star at the cinema

Movie popcorn, fizzy drinks, chocolate, lollies, choc-top ice-creams - served in super-sized containers thanks to movie price deals - are the standard snacks on offer at cinemas. Not only are they expensive, they're loaded with fat, salt or sugar and represent ‘mindless eating' in its extreme form.
Article by Sophie Elsworth for Daily Telegraph and Courier-Mail, 22 Feb 2010

Are sugar alternatives better than sugar

Stevia, agave, nectar, maple syrup, rice syrup, rapadura – trawl the shelves of supermarkets and health food stores and there are plenty of sweet alternatives to basic cane sugar. But whether these products offer real benefits compared to regular sugar depends on what you want from a sweetener – is it zero kilojoules, steadier blood sugar or a food that’s less refined and with more nutrients?
Article by Paula Goodyer for Healthwise, The Age, 13 June 2009

Salads have more fat than Maccas

Some supermarket salad dishes contain more fat, sugar and salt than a McDonald's cheeseburger or large fries. Nutritionist Catherine Saxelby said: "I am a big advocate of salad and when people don't have enough time to make it themselves they think they are doing the right thing."
Sydney Telegraph, Melbourne Herald-Sun & Adelaide News July 2009

Catherine Saxelby's 5 ways to fool your stomach

Healthy - yet simple - things you can do to help yourself feel fuller on fewer kilojoules/calories. You'll be surprised at what you read. Simple painless ways to help your weight loss efforts. Small changes have a lot of power over the long term.
Today Tonight Dec 2008 and my own handout

Recipes for leaving home from mum Catherine Saxelby

Despite the trials and tribulations, it's vital you teach your kids to cook before they move out of home - so they're not dependent on take-aways. Read how Catherine teaches son Guy to cook a simple stir-fry and check out Robin Powell's 10 basic dishes anyone can cook on a budget - from Bolognaise sauce to the versatile lentil dhal.
Feature by Robin Powell for the Sydney Morning Herald, Good Living,  1 July 2008

Read what Catherine Saxelby (and other health experts) eat

Three health experts reveal their breakfast, lunch, dinner and in-between menus. Do they follow their own advice? Is everything they eat always squeaky-clean?
Story by Alex May for the Sunday Life magazine, Sun-Herald & The Age, 16 Mar 2008
Read a summary of Catherine's food diary from the article

Catherine Saxelbys says juices may not be the tonic we think they are

Exotic fruits such as goji and acai might be high in antioxidants but the claims made about them are exaggerated. And they're not necessarily better than any other high-in-antioxidant fruit such as berries or plums.
Article by Paula Goodyer for The Age & Sydney Morning Herald, 1 November 2007

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Catherine Saxelby lists her Top 20 super foods

Catherine chats with Trevor Chappell on why it's important - in this age of junk food and excess consumption - to make every kilojoule/calorie count by eating super foods.
ABC Radio Overnight, 19 September 2007

Catherine Saxelby tells us why a cuppa is beneficial

Tea is the most widely consumed beverage in the world after water and Catherine lists the many ways it's so good for our health.
Heartwise magazine, October 2006

Catherine Saxelby on whole grains for good health

Catherine reminds us of the importance of eating whole grains to help ward off heart disease, diabetes and add low GI carbs to our daily diet. "Nutrition studies over the past five years have completely changed the way whole grains are viewed."
Article by Fay Burstin for the Herald-Sun Melbourne, 30 Nov 2005

Catherine Saxelby on high-fructose corn syrup as a sweetener

Catherine explains that fructose is not the same thing as high fructose corn syrup, a mix of 50 per cent fructose (fruit sugar) and 50 per cent glucose. "Unlike glucose, fructose doesn't trigger responses in the hormones that regulate appetite and energy. Instead it seems to trigger the body to over-produce triglycerides, a type of blood fat."
Article by Fay Burstin for the Herald-Sun Melbourne, 2005

 

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