2019-06-01_Healthy_Food_Guide_UK_(2)

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flavourings and our yogurt verdict

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CROPFARMINGCOMES

ATA COST,TOO

Inyourarticle 50 waystojointhe

planetdiet(Aprilissue),you

commentedthatcropfarmingis

betterfortheenvironmentthan

livestockfarming– ‘endofstory’.

Myconcernis thatallmaincrops

depletethesoilandinordertomaintainsoilconditionand

productivity,theyneedlotsoforganicmatterand/ortobeleftfallow.

Evenusingchemicalfertiliser(nota greatoption),youcan’tget

awayfromthefactthatorganicmatterneedstobereplaced.That

meanshugeamountsoforganicmatterwouldneedtobecomposted,

reducingtheamountofcropgrownforfood.Currently,farmyard

manureis usedandwiththereductioninmeatanddairyconsumption

therewouldbelessmanuretouseona greaternumberoffields.

Also,wouldn’tcarbonbereleasedwhengrazinglandis ploughed?

I dofullyacceptthingsneedtochange,butI thinkit’snotassimple

asyousaid:it is not‘endofstory’,butmoretheveryfirstparagraphin

a longstory.MAGGIE,VIAEMAIL

FLAVOUR

ALTERNATIVES

I enjoy reading your magazine,

but one thing that always makes

my heart sink are the recipes,

especially for weight issues.

Why does virtually everything

contain herbs and spices? I

know they add flavour and help

with metabolism (in the case of

spice), but there are many of us

who (a) can’t bear spices or (b)

can’t tolerate spicy foods. What

else can we use to make the

food taste appetising, please?

CAROLE, VIA EMAIL

Recipe consultant Phil Mundy

says: Using spices and herbs

for flavour helps us to keep our

recipes lower in sugar, fat and

salt, and many of them provide

added nutritional benefit.

If you prefer milder flavours,

you could try adding garlic,

citrus juice or zest, vinegars or

reduced-salt soy sauce to your

cooking instead.

CONGRATULATIONS

Thestarletterwriterthismonthwins

Judgekitchendietscales,worth£36.

Thisslimlinedevicehelpsyoukeep

controlofportionsbygivingthe

caloriesofsevenpopularfoods(butter,

sugar,flour,egg,chicken,beefand

chocolate)asit weighsthem,either

ina bowlordirectlyonthescales.

Weighsupto10kg/22lb.Formore

info,gotojudgecookware.co.uk.

I’mpleasedtoseea rangeofdietchoices

representedinHFG.InWhichfoodis better(March

issue),however,youcomparednaturalyogurtwith

greekyogurt,evaluatingthatnaturalyogurtis

healthier,basedonitslowerfatcountandhigher

calcium.Butit isn’tasstraightforwardaslowvs

highfat.Thesaturatedfatfoundindairyis margaric

acid,whichis actuallybeneficialinreducingthe

riskoftype2 diabetes.Also,greekyogurtis

generallya lothigherin

protein,whichhelpsto

controlbloodsugar

andleaveusfeeling

fullerforlonger.I

havePCOS,sogreek

yogurtis a betterchoice in dealing with my insulin

resistanceandstaving off type 2 diabetes. It would

begoodtoseesome foods being represented a

littlemoreevenly.MICHELLE, VIA EMAIL

DietitianJulietteKellow says: Our overview of

nutritionalprosand cons is based on UK healthy

eatingguidelinesfor most people. Current advice is

toreduceintakesofsaturated fat to improve heart

health,whichisgenerally even more important for

peoplewithtype2 diabetes, who are at a higher risk of

cardiovasculardisease. Foods that are lower in fat are

oftenlowerincalories, too, which can help with weight

management.Wedidn’t focus on protein as most of us

easilymeettherecommended 50g protein a day.

HFG

STAR

LETTER

NOT THE NATURAL CHOICE FOR TYPE 2 DIABETICS

Letters

8 HEALTHY FOOD GUIDE JUNE 2019