Before the 20th century, it’s highly unlikely that we would have eaten any more than a teaspoon of sugar per head, per year. Yes, just one teaspoon. Compare that with figures that estimate that in the US people can be consuming up to 46 teaspoons of sugar every day (and that’s people who don’t add sugar to their tea or coffee).
Sugar was rationed in the UK in both world wars and in World War II it was restricted to 8oz (227g) per week. Let’s put that into teaspoons - about 57 teaspoons per week! The National Diet and Nutrition Survey estimates that, here in the UK, we are consuming about 60g (15 teaspoons) of added sugar per day from all sources, but this is from people reporting, themselves, what they have eaten or drunk. It’s not as extreme as the figures from the US but, even so, that’s a lot of sugar.
Source Dr Marilyn Glenville
Did you know that omega 3 fatty acids are essential because they cannot be made by the body? This means you have to get them through your d.ie.t and these fats are vital to the health of every cell in your body. Deficiency can be linked to hormone problems, anxiety, depression, inflammation and even type 2 diabetes. Eating two portions of oily fish a week and supplementing with a good quality fish oil could be just the thing your body needs.
Fat is fattening? No. It’s nonsense; a big fat diet lie. Please forget the myth that fat is fattening; it is sugar and refined carbohydrates that make you fat. Sugar is nothing more than empty calories - it gives you no nutritional value at all. Worse than that, because sugar is devoid of nutrients, your body has to use other nutrients stored in your system in order to digest the sugar. So, not only are you getting absolutely no vital vitamins and minerals from the sugar, but your body is also losing valuable nutrients just by eating it. Hence, sugar causes a double whammy on the nutritional front and can actually create nutritional deficiencies.
Old folklore had it that parsnips could cure toothache. They can’t. However, they do contain a host of benefits which means they are worth including in your d.ie.t.
A close relation to carrots, parsnips are rich in potassium, manganese, magnesium, phosphorous, zinc, and iron, as well as a vast range of vitamins, including vitamin B, C, E, and K, as well as high levels of fibre. The fibre is great for your digestive health and as part of a balanced diet may also protects against type 2 diabetes, cancers and high blood pressure. Parsnips are also abundant in antioxidants that aid liver function, immune and skin health.
Parsnips go well with spices, so this dish is a great way to showcase them: Create a spice mix from 1 tsp turmeric, 1 tsp paprika, ½ tsp of onion/ nigella seeds, ½ tsp cumin and lots of freshly ground pepper. Peel the parsnips and remove the woody core. Heat your oven to around 200°C and add 1½ tbsp oil in a roasting pan to heat. Coat your parsnips in the spice mix and toss in the hot oil and roast for 35-40 minutes until soft on the inside.
Taken from her book “Fat Around The Middle ‘How to lose that bulge for good”
Your muscles are made of protein so you need to ensure that you are getting enough protein to maintain your muscle mass – don’t forget that muscles help to shift the weight around the middle because they increase your metabolism which, in turn, burns fat.
Protein should be included in each meal as it slows down the rate at which the stomach empties its food into the next part of the digestive tract, so slowing the passage of the carbohydrates with it. As soon as you add a protein to a carbohydrate you change it into a slow-releasing carbohydrate which is a very good thing. Adding protein can be as simple as sprinkling nuts and seeds on your porridge for breakfast in the morning.
To learn more log on to her website on https://www.marilynglenville.com/
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