Fresh and well approach to eating

  Based on research - not on old approaches/ fads/ shakes/ purgatory  As someone passionate about food and nutrition, I do a fair amount of reading. It’s clear that nutritional thinking is evolving, and recent research is really sparking my interest and shaping my approach for the coming year. Here are a few key points I find particularly interesting: Is the Eatwell Guide Outdated? I teach the Eatwell Guide at school, but I’ve started to feel uneasy about it. One major concern is the lack of mention of ultra-processed foods (UPFs). There’s a growing body of research linking UPFs to various health issues, and this information is being widely discussed in articles, programs, and books. In his fantastic book, Dr. Chris Van Tulleken explains that while UPFs have a formal scientific definition, it can be summarized like this: “If it’s wrapped in plastic and has at least one ingredient you wouldn’t typically find in a home kitchen, it’s a UPF.” He also points out that UPFs, especi...

  Sunday 2 March 2025 As I approach my 50th year (I count it from being 49 to 50!), I’m becoming increasingly self-aware of the barriers I face in living and eating healthily. Considering my strong interest in food and nutrition—after all, I’m a food teacher—it’s time for some brutal honesty: I can start the day with great habits. But by the end of the day—whether at work or during a mid-afternoon slump—I confess, I’m guilty of rummaging through the cupboard and fridge. I graze on cheese, a few cashew nuts (or, let’s be honest, a lot more than just a few). While I don’t particularly like the term “emotional eater,” I’m definitely a tired muncher. I usually have a balanced, “good” dinner. However, the emotional crutch of a treat sneaks in now and then—like one piece of baklava that turns into several... or, okay, let’s be honest, sharing half a box with my husband. And those date and almond butter snacks we made to have just one or two? Yeah, right—about 10 later, my good intentions...