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Newsletter 12 – Achieving Ultimate Beauty

Beauty is something that is deep, lasting and grows from the inside out. Looking beautiful on the outside is a reflection of our internal health, and we require ongoing care and cleansing to keep our vibrant beauty. When your cells, organs and blood are clean, your body is able to function optimally and you are able to achieve your beauty and weight loss goals.

So how to we get to this position? Achieving our optimal beauty is tightly linked to the alkaline-acid principle. This principle takes us back to our school days where we learnt about pH in science lessons. The pH scale ranges from totally acidic at 0.0 to totally alkaline at 14.0, making 7.0 neutral. For the human body, the ideal blood pH is 7.365 and it must stay within a tight range for us to maintain optimal health.

In order to make ourselves the healthiest, most youthful and most beautiful we can be, we must support our body’s effort to stay at its perfect, slightly alkaline pH. We must make changes to our diet and become conscious of which foods leave an alkaline residue and which foods leave an acidic residue in our body. Maintaining the balance of alkalinity and acidity in our bodies and tissues is one of the most important roles of nutrition.

An overly acidic body greatly diminishes our beauty, and really who wants that??? Excess acidity can be a major contributing cause of premature ageing, along with premature lines and wrinkles; acne, dark under-eye circles; limp, bodiless or otherwise unhealthy hair; and brittle nails.

You may ask: “But how does the food we eat impact on this alkaline-acid principle and therefore what changes can we make?” All foods leave either an alkaline or acidic residue in the bloodstream due to whether they contain more alkaline or more acidic minerals.

What is important for our health and beauty is the way foods break down in our body and the residue that foods leave. For example, limes and lemons add an ‘acidic’ balance to a recipe, but when digested, they leave an alkaline residue in our bodies, however dairy milk in isolation has an alkaline pH, but when it is digested it leaves an extremely acidic residue in the body.

So in order to stay in alkaline state we must become conscious of which foods leave an alkaline residue and which foods leave an acidic residue in our body. Here’s a simple table for you to use as a guide:

Very Alkaline Foods

Very Acidic Foods

Ripe Fruits

Alcohol

Greens

Animal Protein

Sprouts

Artificial Sweeteners

Other Vegetables
(excluding starchy vegetables)

Caffeine

Dairy Products

Drugs, such as antibiotics/steroids

Nicotine

Refined Sugar

Sodas

The more alkaline foods you can introduce into your diet, the more your body will be prepped to promote health, beauty and longevity and be able to fight disease, toxaemia and ageing.

Newsletter 11 – Key Tips When Eating Out

Eating out has always been something I have enjoyed. I have many fond memories, especially from when my father was still alive, of going to restaurants and eating beautifully prepared food.

Since changing my style of eating to be more clean and healthy, I get asked all the time whether I still eat out. Thankfully I am able to answer YES! There are so many restaurants now that cater for clean eating that it has really made this transition so easy. Some of my favourite places include Feast of Merit, Tokyo Tina, Ten Greek Plates, Zurouna, Foxes Den, Miss Ruben, Naked Chicks and the list goes on and on…. Restaurants are becoming more accustomed to customers needing to make changes and substitutions to their menu and the majority of the time they are extremely accommodating. Going out for meals is a great way to catch up with friends, and not something you should give up if you have switched to a clean eating lifestyle.

Here are my key tips for eating cleanly when eating out:

1. Don’t go out on an empty stomach. Have a small snack and a big glass of water about 30 minutes before you go out, so that when you get to the restaurant you won’t be starving, and end up ordering too much food. If you are going out for breakfast, perhaps have a piece of fruit or a couple of tablespoons of yoghurt with a handful of almonds before you leave. Before heading out for dinner, have some vegetable sticks with some dip or a small bowl of soup.

2. Don’t forget to add your greens. Order a side salad as a starter. Not only will this help you control the amount that you eat but greens are also very alkalising therefore it will aid in the digestion of your meal.

3. Order a healthier version. Don’t be afraid to ask the wait staff how your meal is going to be prepared (ie. cooked, fried, baked, roasted etc.) and ask for it to be changed to make it healthier.

4. Dressings and sauces. Restaurants love to drown their foods (in a good way) with dressing and sauces. However, with this comes a lot of refined sugars, since most places will use sugar as a key ingredient in most dressings and sauces. To maintain the original flavour, ask for the dressing/sauce on the side so that you can moderate how much you consume. Or to eliminate it completely, simply ask for a basic alternative that will be sugar free.

5. Be mindful of your portion size. It’s all about portion control. You don’t have to say goodbye to the foods that you love, but being mindful about your portion size will allow you to continue to enjoy the foods that you love whilst maintaining your weight. Order two entrée meals or share a main to help keep you on track.

6. Eat mindfully and enjoy your meal. The part about going out that is most enjoyable is the different textures, flavours and smells. Ensure that you savour the moment, chew each mouthful thoroughly and take breaks, put your utensils down in between mouthfuls.

7. Don’t go overboard with alcohol. It can be easy to get carried away with the amount of alcohol that you drink while on a night out, however it has no nutritional value and is just empty calories. You can still enjoy your alcohol, but limit yourself to 1, or at the most 2, drinks. Your body will thank you the next morning.

Remember that eating cleanly is also about balance, and the 80/20 rule is one that comes in to play here. You can still go out and enjoy yourself, and the above tips are a guide to help you monitor what you eat.



Newsletter 10 – Overcoming Those Sugar Cravings

Sugar and its impact on your health would definitely be one of the hottest topics within the health industry. With obesity and chronic disease rates growing dramatically, the link between sugar consumption and this is more evident.

As a parent I have always been concerned about the potential risk of my children becoming hooked on alcohol, drugs or cigarettes, but it has never been considered that sugar is as much of a damaging ‘drug’ that you can easily get hooked onto. There are many programs available to assist you in overcoming certain addictions, but what about sugar?

Sugar is everywhere. It is called several different names and therefore you probably wouldn’t even recognise that foods you are consuming are filled with this drug. It is no surprise that there are many times during the day when you are felling a little tired or sluggish that your ‘go to’ food will be something sweet to give you that pick me up.

Reducing the amount of sugar you consume could potentially be life saving. Here are 8 of my top tips to help you eliminate sugar from your diet.

1. Eat regularly. Eat three meals and two snacks or five small meals a day. For many people, if they don’t eat regularly, their blood sugar levels drop, they feel hungry and are more likely to crave sweet sugary snacks.

2. Choose whole foods. The closer a food is to its original form, the less processed sugar it will contain.

3. Include protein and/or fat with each meal. This helps control blood sugar levels, keeps you satisfied and fuller for longer. Make sure they are healthy sources of each and moderate amounts.

4. Move your body. Whatever movement you enjoy, whether it be walking, running, gym or yoga, will help reduce tension, boost your energy and decrease your need for a sugar lift.

5. Get enough sleep. When we are tired we often use sugar for energy to counteract the exhaustion.

6. Don’t substitute artificial sweeteners for sugar. This will do little to alter your desire for sweets as your body recognises the artificial sweetener as sugar. If you do need a sweetener, try Stevia, it’s the most natural.

7. Drink lots of water. Sometimes drinking water can help with the sugar cravings. Also sometimes what we perceive as a food craving is really thirst.

8. Keep sugary snacks out of your house and office. It’s difficult to snack on things that aren’t there! Have alternatives such as veggies, fruit, yoghurt and almonds.



Newsletter 9 – Eating Seasonally for Autumn

Autumn is a time of abundance when it comes to fresh produce. I love the flavours of it: apples, lemons, bananas, figs, grapes, kiwifruit, asparagus, beetroot, broccoli, carrots, cauliflower, mushrooms, eggplant, tomatoes, pumpkins and zucchini. Because there is such a copious amount of fresh fruits and vegetables available, it’s easy to cook and create a variety of different meals that are full of flavour.

Foods taste better when they are in season, and they also have the most nutritional benefit at this time. Knowing what fruits and vegetables can be sourced locally is a great way to keep track of this, so eating watermelon during the winter months is not an ideal option (for example). If you’re not sure what is in season, spend a weekend day walking through your local farmer’s market to see what produce is available.

It is very important to listen to what our body is telling us, and often the body craves foods that balance out the elements of the season. For example, in summer people crave cooling foods like fruit, raw vegetables and ice cream. Conversely, in winter our body craves hot and heat-producing foods like soups, stews and meat.

With autumn comes rich, healthy, nutritious, comforting soups. Here is a recipe of one of my favourites.

Creamy Roasted Tomato Soup

Ingredients:
16 Roma Tomatoes, cut in half lengthways
2 onions, cut in half lengthways
1 head of garlic, roasted
1-2 tablespoons olive oil
Salt & Pepper to taste
2 teaspoons paprika
2 teaspoons mixed Italian herbs
1 tablespoon maple syrup
2.5 cups water or vegetable stock
1 cup light coconut milk

Method:
Preheat oven to 200 degrees Celsius.
Cut onions and tomatoes in half lengthways and place on parchment-lined tray. Cut the top of the garlic head in order to expose the majority of the garlic whilst it remains in tact.
Drizzle onions, tomatoes and garlic with olive oil, salt and pepper.
Roast in oven for approximately 60 mins.
Remove from oven and allow to cool for 5 minutes.
Place in blender the roasted tomatoes (with their juices), onions, 8 roasted garlic cloves and all other ingredients. Blend until smooth and creamy.

Serves 6



Newsletter 8 – Fats: The Good, The Bad, and The Ugly

So what is the story behind fat? The type of fat you eat is more important than the amount of fat you eat. Whether a particular fat is healthy or unhealthy depends on how your body responds to the fat. ‘Bad’ fats turn off your fat-burning genes while ‘good’ fats increase your metabolism and actually help you burn fat. It is important to remember that fat is crucial for your cells to function optimally.

When you understand the different types of fat and which foods contain which type of fat, you can use it to your advantage to increase your ability to burn fat and lose weight.

Many people have turned to low-fat diets in order to lose weight, however the problem with this is that these diets are often rich in starchy or sugary carbohydrates, which in turn raises your insulin levels and promotes weight gain.

Fats can be classified as ‘good’, ‘bad’ and ‘ugly’. Lets look at all three a little more closely.

GOOD FATS

1) Omega 3
The king of the good fats is the Omega-3. Omega 3 has many beneficial qualities including reducing systemic inflammation, reducing oxidative stress, reducing triglycerides and LDL cholesterol levels and increasing immune function just to name a few.

Omega 3 can be sourced from the following foods: Wild salmon, herring, anchovies, flaxseeds and flax oil, walnuts, pumpkin seeds and hemp seeds.

2) Monounsaturated fats
These are considered to be one of the healthiest types of fat as it has none of the adverse effects associated with saturated fats, trans fat or omega 6 polyunsaturated vegetable oil.

These can be sourced from the following foods: Olive oil, hazelnuts, almonds,brazil nuts, cashews, avocado, sesame seeds, pumpkin seeds

3) Saturated fats
Many saturated fats are considered bad due to increasing the amount of LDL cholesterol (aka bad cholesterol), the stuff that forms plaque in our arteries, and subsequently decreasing the amount of HDL cholesterol (aka good cholesterol), the stuff that chips away the plaque forming in our arteries.

These saturated fats are found in commercially raised beef, pork, lamb, poultry, and dairy. However, having some saturated fat, especially those containing Lauric Acid, is necessary as this is the preferred source of energy by heart cells.

Sources of this fat can be found in the following foods: Coconut products, macadamia nut oil, palm fruit oil.

4) Unrefined Omega-6 polyunsaturated fats
These fats are only required in small doses. Only use the expeller or cold-pressed versions (found on the label of the bottle) of the following oils: grape seed oil, sunflower oil, safflower oil, walnut oil, sesame oil

BAD FATS

These fats affect your metabolism adversely, making it difficult to burn the weight you would like to. They include:

  •  Commercially available vegetable oils (corn, soy, vegetable)
  • Refined polyunsaturated vegetable oil
  • Most saturated fats (meat, poultry and dairy foods ​are the main sources of these fats in our diet)

UGLY FATS

These are man made fats that simply cannot be properly digested by your body. They interrupt the natural operation of your cells and have the capacity to affect your health in radically negative ways. They also block your metabolism, create weight gain and increase your risk of chronic disease. These fats should be avoided.

Hydrogenated oils or Trans fats are the most dangerous. Trans fats are found in nearly all processed or commercially baked or packaged foods. Some examples of trans fat include: vegetable shortening, some margarines, crackers, candies, cookies, snack foods, fried foods and baked goods.

In summary, the recipe for weight loss with fat is to include 1-2 servings of ‘good’ fats with each meal, plus the occasional ‘bad’ fat, while avoiding the ‘ugly’ fats. This will result in an increase in your metabolism and improve your ability to burn fat.



Newsletter 7 – Healthy Swaps

When you first start looking at leading a healthier lifestyle, you might think that it will involve lots of work to change your diet. However, choosing healthier foods is easier than you may think. By changing just a few eating habits you can make a big difference to your diet and your health. For example, swapping foods high in trans-saturated fats, salt and sugars to wholesome fruits and vegetables.

Here are some suggestions you may want to try:

  1. Eat whole fruit instead of drinking fruit juice – juicing tends to remove a lot of the fibre and nutrients of the fruit. It can also have the potential for you to consume a much higher quantity of fruit. What’s wrong with that you say? Whilst fruit contains natural sugar, too much of it will be as detrimental as consuming refined sugar. So skip the glass, and go with a whole piece of fruit to reap the full nutritional benefits of this sweet, healthy snack.
  2. Pan-fry food instead of deep frying – most foods that at deep fried are done so in hydrogenated oils or trans-unsaturated fats which are toxic, can block your metabolism, and can increase your weight and risk of cardiac disease. When pan-frying food, use small amounts of mono-unsaturated fats (olive oil) and saturated fats (coconut oil) that increase your metabolism, which helps you to burn fat more quickly.
  3. Make your own dressings – Instead of buying processed, high sugar, bottled dressings, make your own using olive oil and balsamic vinegar or lemon juice.
  4. Sprinkle cinnamon instead of sugar – when you are looking to add that little something to your oatmeal, yoghurt or even pancakes, turn to cinnamon which is packed with flavour and helps stabilise your blood sugar levels.
  5. Swap white, refined carbohydrates for whole-grains – carbohydrates as we know them (white rice, pasta and bread) are stripped of all their nutrients and fibre and replaced with sugars. Instead, eat plenty of quinoa, freekah, brown rice noodles and wholegrain, sourdough bread.
  6. Use avocado instead of butter – Unlike butter, avocados are high in mono-unsaturated fats that will keep you healthy and reduce the risk of chronic diseases, and has the added bonus of tasting amazing.
  7. Chose lean meats instead of fatty ones – Meat contains a lot of saturated fat which when consumed in large quantities can impact your health through [examples]. By switching to lean meats, you can still satisfy your carnivorous side but minimise the impact on your insides.
  8. Make your own food rather than eating out – this is a fabulous way to control what is going into your food and thus into your bodies. Packing your lunch and taking it to work will stop you from running to the local takeaway shop or vending machine which fills your body with ‘nutrient deficient’ calories.


Success Story: Dorith Kranz

If you’ve ever questioned whether or not the whole “clean eating” lifestyle actually makes a difference to your health, I would like to share one of my many success stories with you. I hope that the positive results she has seen, even at her age, will motivate you to start to make changes in your life.

In 2009, Dorith was 58 years old. She had been an unsuccessful yo-yo dieter (trying many different diets), battling with her weight for at least 10 years. A typical food day for her was no different to most ‘normal’ people: she started her day with a bowl of a store-bought cereal with skim milk and a coffee with skim milk and sweetener. Lunches were quickly thrown together and usually consisted of a tub of diet yoghurt and some rice cakes with a small tin of tuna. Dorith’s nemesis was her sweet tooth and by the time she got home from work, she would generally be too tired to prepare herself a meal so she would just snack on the bits and pieces that she could find in her kitchen and this generally included biscuits, chocolate and Pepsi Max.

Her world took a dramatic change when she was diagnosed with Non-Hodgkin’s Lymphoma. From that point on, managing her weight and health became an even more difficult uphill battle for her.

Following her first round of treatment, she hit a further speed bump when she developed lymphedema in her legs, which made it difficult for her to walk and maintain even a low level of exercise. Her weight continued to creep up and her overall health began to deteriorate rapidly, experiencing ongoing pain in her back, hip and legs requiring regular trips to the doctor for treatment of cellulitis and other infections. She was extremely lethargic and had limited energy. Over the next 6 years, her cancer returned twice and she currently remains on long-term chemotherapy treatment to try to beat this disease.

In November 2015, Dorith reached her ‘tipping point’. She knew that something had to be done to change her diet and lifestyle if her health was going to improve.

Knowing her health and diet history, I realised that her body was on fire and was working against her. To be able to transform this, she had to remove from her diet many of her ‘staple foods’ including processed food, wheat, gluten, sugar, soy, dairy, caffeine and alcohol. Instead, these were replaced with an abundance of fresh fruit and vegetables, lean protein (eg. fish and chicken), and whole foods such as brown rice (not white), quinoa, nuts and seeds. By consuming these foods, she was beginning to allow her body to repair itself, eliminating cravings and increasing her energy.


Dorith found this extremely overwhelming at first, being concerned that not only would she have limited food options, but also the amount of preparation that would be required. However, we worked together to come up with a meal plan with a wide variety of food options. I also showed her some great cooking hacks like preparing her fruit and vegetables as soon as she gets them home before putting them away, and also learning to ‘cook once and eat twice (or even three times)’.

To be able to sustain and maintain this lifestyle change, results needed to be seen, so it was fabulous for her to experience an immediate 2kg weight loss in the first few days. This gave her the motivation to keep going. Four months on, Dorith has now lost an incredible 21kg!!!! A further loss of 4kg will see her at her goal weight, a weight she has not been at for over 15 years!

But it was more than just about weight loss. Dorith’s attitude in general started to improve, and she found herself being more positive towards life overall. This reinforces the strong relationship between mood and food, and how a diet filled with processed carbs and refined sugars has as much of an effect on our mental health as our physical health. Whereas a “clean diet” filled with fresh produce, lean protein and whole grains leaves you feel refreshed and energised.

Dorith was introduced to foods that she had never heard of before and is now enjoying cooking and eating, she is always pre-prepared with her meals, her cravings for sweet foods have diminished and her love for Pepsi Max no longer exists.

Dorith has been amazing through this journey, showing great strength and determination to make long-term changes to her health. She is now reaping the rewards of her hard work and in her own words, ‘today, at 21 kilograms lighter, I feel more energetic, and am now off the cholesterol medication that I had been taking for many years”. Dorith has found a new zest for life, “Keren was my mentor and without her great support and guidance, I would not have been able to achieve what I did!”









Newsletter 6 – A Day of Clean Eating

Social Media is awash with so called “experts” who give advice on ‘toxic foods’, ‘eating right’, and ‘living right’, and there are just as many other “experts” who then counter-argue against some of these people. It can become extremely confusing for people to decipher what is the right decision to make and what the ‘right’ approach is to leading a healthier lifestyle.

What I have learned so far is that there is no singular “right” diet. No two people are alike, especially when we are looking at people’s metabolism. We need to consider how they respond to stressful situations, and their time and availability to exercise and take time out for themselves. Therefore, people need to trial different eating methods to work out how their body responds and reacts to be able to find the right approach for them.

When it comes to fat loss, it’s all about getting our body to work optimally to burn more energy, rev up our metabolism and making sure you eat the correct nutrient dense foods to support this. However, achieving your weight-loss goal is not just about food, it’s about lifestyle too. You need a lifestyle that will help you become leaner, fitter and healthier.

Although we would like it to be as easy as snapping our fingers to lose excess weight and keep it off, losing weight and keeping healthy takes a lot of dedication. So what is the recipe for a leaner, fitter and healthier life? Eating the right foods, getting regular exercise and making the right lifestyle choices.

Eating cleanly to me represents eating simple, fresh food that I have prepared myself. The food keeps me energised and nourished all day, makes my skin glow, and rejuvenates my cells keeping me looking young.

Below are 3 of my staple daily recipes:

Breakfast - Banana Chia Smoothie
Serves 1

1 banana – frozen
1 cup almond milk or coconut water
2 tablespoons pea protein powder
1 tablespoon chia or ground flaxseed
½ teaspoon ground cinnamon

Method: Place all ingredients in a high-speed blender and blend until smooth and creamy

Lunch – Chop Chop Salad
Serves 1

1 cup mixed greens (spinach & cos lettuce)
½ Lebanese cucumber, diced
½ red capsicum, diced½ yellow capsicum, diced
2 radishes, diced
1 spring onion, diagonally sliced
2 tablespoons mixed pumpkin and sunflower seeds
¼ avocado, diced
Small handful fresh mint, chopped

Dressing:
1 tablespoon extra virgin olive oil
½ -1 lemon juiced
¼ teaspoon Dijon mustard
½ teaspoon Himalayan sea salt
Cracked pepper to taste

Method:
Combine dressing ingredients in small jar and mix well. Set aside.
Prepare vegetables as listed.
Pour over dressing and mix well.

Dinner – Baked Lemon-Dill Salmon with steamed greens
Serves 2

2 x 180g Salmon fillet
1 lemon, sliced
few sprigs of fresh dill
salt & pepper
1 head of broccoli, cut into florets
1 handful green beans, top and tailed
1 bunch asparagus, stems broken off

Method:
Pre-heat oven to 180 degrees.
Place salmon fillets on separate pieces of non-stick baking paper and season with salt & pepper.
Place a few sprigs of dill on fillet and top with two to three slices of lemon.
Form parcel from baking paper by twisting the ends together.
Place on baking tray and bake for 20-30 minutes depending on how you like your salmon cooked.
Whilst fish is cooking fill a large saucepan with about 2.5cm of water and put on the stove. Place a steamer basket or colander in the pot and bring water to a slow simmer.
Whilst waiting for the water, prepare vegetables.
Once water is simmering place the broccoli in the steamer and cover for 2 minutes. Then add the green beans and asparagus and cover for a further 3 minutes (cooking time may vary according to how you like your vegetables cooked).
Once vegetables are ready remove into a colander and run under cold water briefly to stop the cooking process.
Place a fillet of salmon on 2 separate plates, divide the vegetables and enjoy.

In good health,
Keren xX

Ted Talk: Healing Through Diet

This talk really gets to the heart of what we at Vital Assurance believe in. Being healthy is more that just having a 'healthy diet', it's about a whole lifestyle of health. Small gradual changes to your everyday habits can have a huge impact on your well-being.

Newsletter 5 – Understanding Carbohydrates

When is a Carb not a Carb? The topic of carbohydrates is very complex; there are so many myths out there about whether or not they should be consumed, that it’s no wonder everyone is confused and unsure of whether they are good or bad for us.

Carbohydrates are actually the single most important food in our diet for long-term good health.

Carbohydrates, in their natural form, contain most of the essential nutrients and specialised chemicals that keep you healthy and increases our metabolism. The problem arises when the majority of the carbohydrates we eat today are refined and highly processed. Our bodies are unable to metabolise these carbohydrates efficiently, and so they have a detrimental effect on our health. They slow down our metabolism and contributing to major diseases such as diabetes, heart disease, dementia and cancer.

Carbohydrates make up the largest food group we consume and there are many different types of carbohydrates. Each type interacts with our genes differently therefore they can have significantly different effects on our metabolism.

We all know that breads, pasta, rice, cookies, cakes and cereals are carbohydrates, but did you know that fruits and vegetables are too? Or that whole grains, beans, nuts and seeds are classified as carbohydrates? These carbohydrates are a MUST to eat if we want to remain healthy as they contain the key ingredient PHYTONUTRIENTS.

Phytonutrients are specifically found in plant food, and the only way they can be consumed is through eating real, whole, unprocessed plant foods. The phytonutrients help switch on genes that help us burn fat and age less quickly. They are a powerful source of anti-oxidants and help to reduce inflammation in our bodies. When carbohydrates are processed, many of their important phytonutrients are stripped away leaving you to consume food that is empty of vitamins and minerals. In other words, food that is just empty calories and of no health benefit.

Fruits and vegetables can be grouped into five different colour categories: red, purple/blue, orange, green, and white/brown. Each colour carries it’s own set of unique disease fighting chemicals. For example, the antioxidants in red fruits and vegetables can help reduce the risk of cancer and keep our heart healthy whereas the antioxidants in purple/blue fruits and vegetables help protect cells from damage and can also help reduce the risk of cancer, stroke and heart disease.

This is why when we prepare a meal we should endeavour to ‘eat a rainbow’ as not only does it look great but it also provides our body with the best sources of nutrients to maintain long-term health.

Now lets look at the relationship between carbohydrates and insulin. The role of the insulin is to remove the excess glucose so that our blood returns to its balanced level. When we consume carbohydrates that are starchy (eg; potato and corn) or sweet (eg; cake, biscuits, pastries, lollies), they are broken down into glucose (sugar) in your body. The glucose ends up in your blood stream, signalling your body that blood sugar levels have been elevated and for your pancreas to secrete insulin into the blood.

The insulin takes the glucose to our muscles and liver where it is stored as glycogen. However when these glycogen stores are full, the excess sugar is transported by the insulin into fat cells and unfortunately fat cells have an infinite capacity to expand therefore causing you to gain more and more weight, slowing down your metabolism and promoting chronic conditions. This is most apparent when we consume foods (eg. Coke, pastas, breads) that get broken down to glucose quickly signalling a surge of insulin release and potentially no place to store this glucose except for in fat cells.

Not to fear though, certain types of carbohydrates burn more slowly and take longer to turn into sugar in your bloodstream. This keeps your insulin levels at bay and reduces the amount of excess glucose circulating in your blood stream and needing to be stored. These types of carbohydrates come from whole, unprocessed plant foods, specifically those that contain fibre as fibre has the ability to slow down the absorption of sugar into the bloodstream. Fibre acts like a sponge and is able to soak up fat and sugar in your gut and may also prevent some of its absorption. This in turn sends positive messages and switches on the genes that burn fat, increase metabolism and reduce the effects of ageing.

So in summary:

  • ​We want to eat carbohydrates that come from whole plant foods and are unprocessed;
  • Eating carbohydrates that quickly turn into sugar make you gain weight;
  • Choose carbohydrates that are high in fibre (these are usually found in unprocessed foods);
  • Include more vegetables, fruits, beans, nuts, seeds and whole grains in your diet;
  • Avoid (or at least limit) flour or flour products, refined grains, sugar, processed foods, junk foods and large starchy potatoes.