Food of the Month with Catherine Saxelby
Pomegranates: are they a superfood? Catherine Saxelby With their impressive line-up of polyphenols (a type of antioxidant) matching some of those found in red wine, some found in berries, tea, cranberries and some grapefruit, are pomegranates on their way to becoming the next ‘super fruit’ poised to knock over goji and acai? For example, they …
Food of the Month with Catherine Saxelby
Chocolate – pleasurable indulgence or antioxidant-rich super food? Catherine Saxelby Chocolate is the world’s favourite flavour for ice cream, cakes, sweet sauces and milk shakes and those who say they don’t like it are few and far between. Each new study on the alleged benefits of chocolate’s antioxidants is greeted with glee (and headlines), and …
Food of the Month with Catherine Saxelby
Ginger it up! Catherine Saxelby Whether you enjoy it fresh or dried, ginger adds a wonderful fragrance and pungency to your cooking. A key medicinal in traditional Chinese medicine (it has been used for over 2,500 years and it has a reputation for relieving stomach upsets as well as being a digestive aid), many of …
Food of the Month with Catherine Saxelby
Want to lose weight? Add more mushrooms Catherine Saxelby Mushrooms add a rich deep savoury flavour for very few calories and are almost as indispensable as onions in cooking. Think of the difference mushrooms make to stroganoff, risotto, omelet, stir-fries, salads and of course stuffed mushrooms. It’s all due to their high content of glutamate, …
Food of the Month with Catherine Saxelby
Oregano and rosemary Catherine Saxelby Picking up on this month’s Mediterranean theme, it seems appropriate to highlight two very special herbs, oregano and rosemary, that not only add flavour to traditional Greek cooking but research suggests they may bring health benefits of their own, thanks to a high concentration of antioxidants – substances that protect …
Food of the Month with Catherine Saxelby
Cranberries – is the jury still out? Catherine Saxelby The tart, bright red cranberry is a cousin of the blueberry. Fresh or frozen, like other berries, they are low in carbs and calories and virtually fat free. They are a good source of vitamin C along with some folate, potassium and beta-carotene which is converted …
Food of the Month
We read the marketing blurb for book recently that boldly stated: ‘Superfruits are the product of a strategy, not something you find growing on a tree.’ So, we have asked dietitian and nutritionist Catherine Saxelby to put some of those much touted ‘superfoods’ incuding ‘superfruits’ under the spotlight for GI News readers in the coming …
Food of the Month
Juices and juicing We are often asked about the benefits of juice as a way of totting up those daily fruit and veggie serves. Here, dietitian and nutritionist Catherine Saxelby explains the pros and cons of juices and juicing and provides tips on enjoying these (usually) low GI drinks along with some great fruit and …
Food of the Month
Go nuts for life Dietitian and Nuts for Life program manager says: ‘Bring back the Waldorf Salad – lettuce, apple, walnuts and dressing.’ We asked why. ‘Well, nuts are among the superheros of the modern day diet just as they were in Paleolithic times’ says Lisa. ‘They are a source of good fats, healthy protein …
Food of the Month
Healthy bones and a bowl of miso Hot on the heels of last month’s ‘legumes linked to lower diabetes risk’ story, comes news that boosting your intake of fermented soybeans (like miso) can help with insulin resistance and lead to improvements in bone health. In a study published in Geriatrics and Gerontology International (vol. 8, …
