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2/11/19 11:59 P

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February 2019

Everywhere you look there is a revival of time-honoured food preserving skills including jams, preserves, pickles and chutneys. What was once a prudent method for prolonging the nutrition and enjoyment of a seasonal harvest has become an uber-cool way to turn your back on mass-produced food and make your own local artisanal, bespoke food with heart. This month we take a look at fermented foods. We have also made a few changes to the newsletter to make the What’s New? section easier to search and link to. You’ll find it’s now broken into three sections: What’s New?; What’s Hot?; and Product Review.

FERMENTED FOODS ARE BACK
They seem to have taken on superfood status and this invites some pretty fanciful marketing hype; everything from preventing intestinal gas to preventing cancer. Most evidence for their benefits is for supporting gut health, particularly their probiotic effect of promoting beneficial gut flora. Most research has been done on dairy foods and consuming fermented dairy foods (yoghurt and cheese) is associated with a reduced risk of cardiovascular disease, although more research is needed. Dietitian Nicole Senior checks them out and Prof Jennie Brand-Miller explains why many are low GI.

WHAT’S NEW?
YOGHURT – ITS INSULINEMIC INDEX IS HIGHER THAN ITS GI
Numerous studies over the past 20 years have shown that high yoghurt intake is associated with a reduced risk of type 2 diabetes. Prof Tom Wolever reviews yoghurt’s glycemic and insulinemic impact; and Prof Jennie Brand-Miller explains the Food Insulin Index.

WHAT’S HOT?
KOMBUCHA
Does kombucha shape up as the magic elixir of life that “wellness” gurus make out? Should you start making it at home? Is it something to add to your daily intake? The short answer is “not really.” If you want to add fermented food to your diet you’d be better off making your own sauerkraut which is quicker and easier to do. Dietitian Catherine Saxelby, who maintains the popular Foodwatch website, investigates.

PRODUCT REVIEW
WHAT’S IN KOMBUCHA?
To brew your own, essentially all you need is water, a few black or green teabags, some sugar and a SCOBY “pancake”. If you want to add flavour, you can serve it with slices of lemon, orange, strawberries or ginger root. We took a look at the ingredient lists and nutrition information panels of three leading brands (in alphabetical order) – Kevita, Mojo and Remedy – to see what’s in them. We also explain in layman’s language what some of the less familiar ingredients are.

PERSPECTIVES: DR ALAN BARCLAY
DOES THE MICROBIOME AFFECT THE RISK OF DEVELOPING TYPE 1 DIABETES?
The number of people developing type 1 diabetes has increased significantly. It is most common in Northern Europe, with Finland having the highest rate in the world, with more than 60 new cases per 100,000 people per year. Interestingly, there is a 5- to 6-fold higher incidence of type 1 diabetes in Finnish Karelia compared to Russian Karelia. Dr Alan Barclay looks at the emerging evidence that the microbiome can affect the risk of developing type 1 diabetes in genetically susceptible individuals.

KEEPING IT GREEN – EATING FOR BODY AND PLANET
OUR E-WASTE PROBLEM
Were you gifted yet another unneeded kitchen appliance for Christmas? Dietitians Nicole Senior and Rachel Ananin look at the consequences of our lust for the latest and greatest gadgets and ways we can reduce our environmental footprint and minimise e-waste.

GOOD CARBS FOOD FACTS
CABBAGE
Rich in vitamin C, folate and cancer-fighting phytochemicals, cabbage is one of those veggies you can enjoy in many different ways. Sauerkraut, one of the most well-known fermented foods, is possibly the best known. Crispy, crunchy, coleslaw comes a close second. Dietitian Nicole Senior checks them out and Dr Alan Barclay delivers the good carbs food facts.

IN THE GI NEWS KITCHEN
FERMENTED FAVOURITES
Following this month’s fermented theme, we share two recipes we think you’ll enjoy: Fermented Beetroot, Carrot and Cauliflower from The Good Carbs Cookbook and Quinoa Crusted Veggie Cakes with Horseradish Yoghurt courtesy the makers of Jalna yoghurt.

Go to:
ginews.blogspot.com/#A-Z



Val

Moving More! Eating Less!
Motivation gets you started, habit keeps you going!

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