As we look for reasons why rates of overweight, obesity and type 2 diabetes continue to rise around the globe in both developed and developing nations, carbohydrate in food has once again come under the spotlight, with many popular authors, and even some scientists, advising people to severely limit or even avoid carbohydrates, and conversely, eat more fat and protein. Continue reading “What are quality carbs?”
Category: More carrot, less stick
Sugars in food labels and cookbooks
As most people know these days, the latest advice from the World Health Organisation is to keep average free sugars consumption to less than 10% of energy (kilojoules or calories if you prefer) to help reduce the risk of developing tooth decay and to limit ‘empty calories’ which may contribute to unwanted weight gain. Continue reading “Sugars in food labels and cookbooks”