PERSPECTIVES WITH DR ALAN BARCLAY
EATING FOR HEALTHY EYES The risk of developing eye disease increases as we age, potentially undermining our quality of life. The most common eye diseases associated with ageing are: Age-related cataracts, a clouding of the normally clear lens of the eye, are a leading cause of vision impairment and blindness. Diabetic retinopathy is associated with …
PERSPECTIVES WITH DR ALAN BARCLAY
Kidneys, kidney disease and protein Most people have two bean-shaped kidneys, each about the size of a clenched fist, in the rear left and right sides of their torso, just below their ribs. They have many essential functions (e.g., regulating blood pressure, producing hormones and activating vitamin D), but most importantly they filter our blood …
PERSPECTIVES WITH DR ALAN BARCLAY
DRIED FRUITS KEEP IT REGULAR The World Health Organisation classifies traditional dried fruits like apples, apricots, dates, figs, prunes, pears, raisins and sultanas as “fruit”, and like fresh fruit, their natural sugars content is not defined as “free sugars”. In contrast, some dried fruits such as blueberries, cranberries, cherries, strawberries and mangoes are often infused …
PERSPECTIVES WITH DR ALAN BARCLAY
ALCOHOLIC BEVERAGES: A GOOD SERVANT BUT A CRUEL MASTER People have been drinking alcoholic beverages for thousands of years – partly due to their intoxicating effects and partly due to the fact that they once provided a safer means of hydration when clean water was scarce. For many people around the world today, an alcoholic …
PERSPECTIVES WITH DR ALAN BARCLAY
FOOD SAFETY: A VITAL INGREDIENT FOR LONGEVITY While we tend to focus on the importance of eating healthy foods, meals and diets for longevity, and for the prevention of lifestyle-related diseases like certain kinds of cancer (e.g., bowel), diabetes (type 2), heart disease and stroke, food safety is an extremely important issue that is often …
PERSPECTIVES WITH DR ALAN BARCLAY
REDUCE GLYCEMIC LOAD AND REDUCE TYPE 2 DIABETES RISK The glycemic index, or GI, is an inherent property of carbohydrate-containing foods and beverages. It is a relative ranking from 0–100, describing the rate and extent to which available carbohydrate (total carbohydrate minus dietary fibre) is digested, absorbed and metabolised into glucose and released into the …
PERSPECTIVES WITH DR ALAN BARCLAY
LOW CARB? Low carb diets are still very popular in many parts of the world. The problem is, many people do not seem to really understand what “carbs” actually are. Consumer research in Europe, for example, has found that only 51% of consumers can correctly identify a carbohydrate. This is not really surprising, because carbohydrates …
PERSPECTIVES WITH DR ALAN BARCLAY
FEEDING THE PROTEIN FAD WITH ULTRA-PROCESSED FOODS Ultra-processed foods have been in the media a lot lately, with new research suggesting that they cause weight gain and may increase the risk of heart attack, stroke and ultimately death. They can be described as “formulations mostly of cheap industrial sources of dietary energy and nutrients plus …
PERSPECTIVES WITH DR ALAN BARCLAY
B12: THE COMPLEX VITAMIN Vitamin B12, or cobalamin, is the largest and most structurally complex of all of the vitamins. It’s essential for the development of red blood cells, normal growth, and nervous system maintenance. Our primary sources are animal products (meats, dairy, poultry, eggs and seafood) because it is only synthesized by microorganisms (bacteria …
PERSPECTIVES WITH DR ALAN BARCLAY
FATS AND BLOOD CHOLESTEROL As well as being a highly concentrated source of energy and a carrier for fat-soluble vitamins, fats provide food with a pleasant mouth feel and carry many of the flavours that make certain dishes taste delicious. Current dietary guidelines advise people to eat less saturated fat to help improve blood cholesterol …
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