Dietary Sugar & Juicing; Heart Disease – P2

Carbohydrates can be classed as starch or sugar. Starch is found in most staple foods such as rice, pasta, bread. It is a more complex molecule than sugars and is broken down slowly by digestion and absorbed as glucose but at a relatively slower duration to sugar. This means that the blood glucose increases more slowly, what is termed as relatively "low glycaemic index", which is good. Starch is best taken as whole grains and not the processed white-type which digests…

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9 February 2016

Nutrition

Olive Oil, Dietary Fats & Cholesterol; Heart Disease

Coronary heart disease (CHD) is the leading cause of death both in the UK and worldwide being responsible for more than 73,000 deaths in the UK each year. About 1 in 6 men and 1 in 10 women die from CHD. It can manifest its self as angina pains or as heart attacks occurring when the heart's own blood supply (called coronary arteries) is inadequate being clogged up by disease process called atherosclerosis. It is known the clogs (called atheroma plaques) are made up of fat and…

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6 February 2016

Nutrition

Superfood hype – Really just a marketing tactic

The food industry try to promote certain produces above the rest hence coined the phrase “superfoods” to attempt to convince everyday people to purchase such produces. There is no agreed definition for such “superfoods” among nutritional scientists or dietician, hence the food industry can really add what ever it likes to this marketing category. However generally speaking such foods that we have witnessed this label tend to be high in nutrients with antioxidant properties and omega-3 fatty acids with claims that…

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19 December 2015