There's a lot of interest in ancient grains – spelt, quinoa, barley, black rice, kamut and buckwheat - these days and with good reason. Ancient grains bring the romance of rustic old worlds into our kitchens. They add new interesting flavours to our meals and put us in touch with a slower more natural way of life. In this post I'll tell you what they are and why they're enjoying such a revival today.
Q. I have a lot of trouble with wind and was wondering what else I can do. I've already cut out really windy foods like cabbage and lentils but I still seem to have problems which is so embarrassing.
I was lucky enough to score an invite to see how UNCLE TOBYS rolled oats are made. As one of a small group of media dietitians we got to see the whole oaty process from the harvested grain to the finished product being packed into the familiar 'red box'.
Last week I was invited to a fabulous lunch put on by McCormick (makers of herbs and spices among other things) to hear how they've looked into their foodie crystal ball and are brave enough to predict five key global food trends for 2013. Known as the McCormick Flavour Forecast®, they've pulled together the best hunches from their chefs, sensory scientists, dietitians and culinary trend trackers to have a stab at forecasting what will be in fashion for the year head.
An ancient grain now revived. Quinoa is the latest grain to make the transition from alternative health food to trendy supermarket item. It’s an ancient grain from South America and has been a staple food for the Inca civilization for thousands of years. So how good is it really?
We all know that potato chips are not that healthy. But what about the new wholegrain-type chips? Are they a better-for-you alternative to those salty, oily, potato chippies that beckon from petrol station stores and vending machines? Let’s take a look.
There are so many milks in the dairy case these days, it can be hard to work out which one suits you. And when you notice that they cost more than regular low-fat or home-brand milk, you start to think twice.
Here I review three of the more ‘unusual' added-value low-fat milks so you can see if one is worth paying the extra for your health problems.
Who is Catherine Saxelby?
