November 2013

Agave debate – good or bad for us?

By |November 14th, 2013|

I have been wondering about using Agave syrup for a while now – it seems devoid of nutrients and is it much better than glucose fructose syrup? I prefer to use medjool dates to sweeten cakes and desserts and granola or a little maple syrup or coconut palm sugar which both contain vitamins and minerals.

Susan Jane White has written a great article on the debate see it here :

www.susanjanemurray.com

 

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October 2013

Medjool dates

By |October 28th, 2013|

http://www.wisegeek.org/what-are-medjool-dates.htm

The above link explains Medjool Dates perfectly. I buy them in Tesco or M&S and add them to sweet recipes to avoid using refined sugar. They have a delicious caramelly flavour and work really well in raw deserts too.

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Tin tomatoes debate.

By |October 23rd, 2013|

Tin tomatoes are the store cupboard staple. The problem is most companies now line their tins with a thin white plastic which stops the tins rusting. Unfortunately it is thought that the chemicals from this lining leech out into the tomatoes which really isn’t a very healthy thing. Even the so called healthy organic companies are using this method. I have found some cheaper varieties that don’t use it like the sweet harvest from Lidl or Aldi .

I am switching over to crushed or sieved tomatoes (Passata) which come in glass jars – they are delicious and rich and make wonderful tomato dishes, or the Aldi/Lidl cheaper versions.

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September 2013

Oils – which oils to cook with? and which oils for health?

By |September 25th, 2013|

Oils – which oils to cook with? and which oils for health?
People get very confused when it comes to what oils to use for cooking. The question I get asked most is what oil should I use to fry my vegetables, eggs, meat, fish etc.

The oils that you buy in large clear plastic bottles in the supermarket -often marketed as polyunsaturated oils, include corn oil, vegetable oil, sunflower oil, etc are the oils which the majority of people use to cook with.

Polyunsaturated oils are oils that don’t solidify at room temperature and are good for our health. But when these oils are processed – heated, bleached, deodorised and refined, this basically destroys any health giving benefits they had in the first place. Once they are heated to high temperatures, they produce free radicals which are unstable molecules that can damage healthy cells, causing diseases and premature aging.

Another process which is damaging to our health is hydrogenation. Hydrogenated fats are polyunsaturated oils that have been chemically changed to make them behave like saturated fats. Butter or coconut oil are naturally saturated fats that solidify at room temperature. These hydrogenated fats are then used in place of butter ( because of its function as a cheaper alternative) in cakes, biscuits, cereal bars, chocolates etc , mass produced by manufacturers. Thankfully many companies are realising how unpopular this process is and have been advertising their products as ‘free from hydrogenated fats’.

The problem with this processed fat is that the body doesn’t recognise it and isn’t able to utilise it, so it ends up furring up arteries as it is deposited around the body causing heart problems and disease.

So the healthiest oils to cook with would be:

Olive oil (omega […]

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Julienne Gadget

By |September 24th, 2013|

This is what the julienne gadget looks like

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Chia Seeds

By |September 24th, 2013|

Add a tablespoon of chia seeds to your porridge or granola for breakfast or to a smoothie, muffins, breads or flapjacks – high in omega 3, protein and fibre and filling too!

Chia Seeds…Click here for more health tips:
http://medicalnursingcare.blogspot.com/

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