Have you heard of the new Health Star Rating (HSR) system? Yes, it's yet another in those on-pack labels meant to help us identify what's good for us and what's not. There have been several attempts over the years to produce systems of package labelling that will make it easier for consumers to see 'at a glance' whether or not a food is healthy. So far we have had the %DI thumbnails, traffic light mobile phone apps and now we are getting Health Star Ratings (HSR). So just what do HSRs mean?
The easy way to calculate the HSR is to use the online calculator but for those of you who want to see the workings in order to better understand this rating system, here is the explanation. Be warned – this is long and complicated. There are several steps which must be completed in sequence in order to assess a food.
These days every second person you meet seems to be ordering a 'gluten-free' cookie with their latte or a slice of 'gluten-free' chocolate cake for dessert. Why? They are surely not all suffering from coeliac disease. In the September Foodwatch Newsletter we look at the rise of the 'gluten-free' food industry and tell you what gluten is, what it does and whether or not you need to avoid it.
White rice – it’s bland, easy to eat, quick to cook, inexpensive and able to take on the flavours of anything. While it’s a nice counterpoint to other strong flavours, such as curries and spicy fare, white rice is not a nutritionist’s choice having been stripped of its nutrient-rich outer coat during milling. It’s high in refined carbs, high GI with little fibre and B vitamins for its digestion. Brown rice is the way to go …
Better known for its puffs, pops, flakes and sugary cereals, Kellogg's has never gone into the muesli market. It's copped a lot of criticism for its pre-sweetened cereals aimed at kids and recently for its liquid breakfasts so I was quite surprised to receive a sample of its new High-Fibre Muesli under the better-for-you All-Bran brand which has long held reign as the cereal you reach for when you want the most fibre.
I'm guessing most of us have some yoghurt in the fridge. Whether it be full fat, low fat, no-fat, plain, fruit, sweetened, no-added sugar, pot set, cow's milk, goat's milk or soy we all seem to find a place for yoghurt in our diets. But how much do you know about yoghurt? Read the August edition of the Foodwatch newsletter to find out.
I love yoghurt! I eat it with my breakfast muesli and any time I feel like a decent snack. Oh, and served with strawberries, blueberries and passionfruit as a quick summer dessert. I keep being impressed with the flavour and ingredients in this organic yoghurt called “FIVE:AM”, that I found at the supermarket. So I thought I’d delve deeper ...
With claims such as “Fibre made easy” and “One-third of your daily fibre in a glass”, this new milk sounds soooo appealing to anyone who hates 'brown' fibrous food like 'branny', chaff-like cereal, smelly cabbage or heavy dark bread. But how does it stack up for real fibre? And what does it taste like? Really.