Stocks

An age old tradition that seems to have been mostly forgotten about these days is a hearty, nutritious stock. They are the simplest and probably the cheapest thing to make in the modern day kitchen; however, they have been severely neglected of late. Is it the convenience of popping up to the local store to purchase a MSG loaded, colourant and chemical filled pack, oozing with artificial flavours, that draws us to them? Or is it because meat is seldom sold on the bone in these stores? Or is it simply too much a schlep to make? 

Rachel Jesson
Read more
Eight ways to manage IBS through eating, while keeping your food interesting

This a question I received from my London colleague, Charlene Hutsebaut (www.charlenehutsebaut.com) - one of her clients was struggling with IBS, in particular, the restrictive eating that it was leading to.

Question: I’m always on the hunt for ideas to manage my diet: I have IBS and tend, if anything, to lose weight rather easily so eating is not about control or restriction for reasons of weight loss. It's more about keeping me interested in a rather restricted diet and maintaining health & strength.

Ian Craig
Read more
The low-FODMAP diet for gut support

Pete Williams (@petefmed) recently shared with me the following 2016 research study: It said: “the low Fermentable Oligo-, Di-, Monosaccharides And Polyols (low-FODMAP) diet has recently emerged as an effective intervention for reducing gastrointestinal symptoms in IBS.” The diet appears to be highly effective for dealing with IBS symptoms such as abdominal pain, blowing and diarrhoea. 

Ian Craig
Read more
What is Paleo?

One of my favourite nutrition books is The Paleo Diet by Loren Cordain, top researcher in evolutionary medicine. The premise of this original book on the Paleo diet was that we should be eating more like our ancient ancestors who lived 10,000 to 20,000 year ago in the pre-agricultural, hunter-gatherer era. What these hunter-gatherers ate was just that: what they could effectively kill and gather from nearby areas. It included lean meat, poultry, seafood (if they lived near water), fresh fruit and vegetables and nuts and seeds. Very significantly for our modern learning, was that they didn’t consume grains, legumes (beans, lentils, peas), dairy, refined sugars, processed foods, or many high-glycemic fruit and vegetables. 

Ian Craig
Read more
GI Myths

The Glycaemic Index of a food represents the time it takes for sugar to appear in the bloodstream after that food has been eaten. Obviously something like plain sugar requires little-to-no digesting and spikes the blood sugar really quickly. In comparison, a dense sourdough rye bread made from stoneground flour, would take rather longer to enter the blood stream. Interestingly and perhaps shockingly, Corn Flakes and very refined white bread have a higher GI than table sugar…… and these are not the worst breakfast items that many people choose! 

Ian Craig
Read more