Étiquette : food

Publié le

Understanding the need to increase protein intake: reasons and considerations

A year ago I published a post on Protein and ageing, where I quickly explained the many roles of proteins in human physiology. Several reasons may lead individuals to increase their protein intake, depending on their specific health goals, lifestyles, and circumstances. Here are some common examples:

  1. Muscle building and strength training: People who engage in regular strength training or resistance exercises often require more protein to support muscle growth and repair. Athletes and bodybuilders may have higher protein needs.
  2. Ageing: As people age, there can be a natural decline in muscle mass and protein metabolism. Older adults may benefit from increased protein intake to maintain muscle mass, strength, and overall health.
  3. Weight management: Protein has a satiating effect and can help control appetite and reduce calorie intake. Including more protein in the diet can be beneficial for weight loss and weight management efforts.
  4. Pregnancy and breastfeeding: Pregnant and lactating women require extra protein to support the growth and development of the fetus or infant. Protein is essential for the formation of tissues and organs in the baby.
  5. Wound healing and surgery: After surgery or injury, the body needs additional protein to repair damaged tissues and promote wound healing. Healthcare providers may recommend increased protein intake during recovery.
  6. Chronic Illnesses: Some medical conditions, such as diabetes, kidney disease, and certain gastrointestinal disorders, may increase protein requirements or alter protein metabolism. Healthcare professionals can provide guidance on individualised protein needs in such cases. Always consult your GP when you consider changing your diet and have a chronic condition.
  7. Vegetarian and vegan diets: Individuals following vegetarian or vegan diets may need to pay closer attention to protein intake to ensure they are getting enough essential amino acids. Plant-based protein sources can be lower in certain amino acids, so variety is key.
  8. Active lifestyles: People with physically demanding jobs or active lifestyles may need more protein to support their energy expenditure and overall health.
  9. Recovery from illness or infection: During illness or infection, the body’s protein needs can increase due to immune system activation and tissue repair. Adequate protein intake can help with a faster recovery.
  10. Malnutrition or undernutrition: Individuals who are malnourished or undernourished, whether due to poverty, food insecurity, or other factors, may need increased protein intake to address nutritional deficiencies.
The different functions of proteins

It’s important to remember that individual protein requirements can vary widely based on age, gender, activity level, health status, and other factors. Consulting with a healthcare provider or a registered dietitian can help determine the appropriate protein intake for specific needs and goals, ensuring a balanced and healthy diet.

Publié le

Berry bliss: harnessing the health bounty of blackberry season

I’m thrilled to welcome the arrival of blackberry season. These plump and juicy gems not only tantalise our taste buds but also offer a host of health benefits that make them a must-add to your summer menu. Let’s explore the scientific evidence that highlights the remarkable health advantages of indulging in these seasonal delights.

Antioxidant Powerhouse: Blackberries are bursting with antioxidants, which play a crucial role in protecting our cells from oxidative stress and preventing chronic diseases. The presence of compounds like anthocyanins gives blackberries their deep hue and delivers potent antioxidant properties.

A study published in the « Journal of Agricultural and Food Chemistry » emphasised the significant antioxidant capacity of blackberries, attributing it to their rich anthocyanin content. These antioxidants have been associated with a reduced risk of chronic diseases like heart disease and cancer.

Heart Health Hero: Including blackberries in your diet can be heart-smart. Their fiber, potassium, and antioxidant content contribute to maintaining healthy blood pressure, reducing inflammation, and supporting overall cardiovascular function.

A study in the « Nutrition Research » journal discovered that regular consumption of blackberries was linked to improved blood pressure levels due to their anthocyanin content, which promotes healthy blood vessel function.

Gut-Friendly Fiber: Blackberries are a fantastic source of dietary fiber, which aids in digestion, promotes regular bowel movements, and supports a healthy gut microbiome. A healthy gut is crucial for overall well-being and disease prevention.

The « Nutrients » journal emphasized the role of dietary fiber in maintaining gut health and preventing gastrointestinal disorders, highlighting the importance of including fiber-rich foods like blackberries in your diet.

Cognitive Wellness: The antioxidants in blackberries help combat oxidative stress and inflammation in the brain, potentially supporting cognitive function.

A study published in « Molecular Nutrition & Food Research » reported that the anthocyanins present in blackberries have neuroprotective effects, suggesting a positive impact on cognitive function and a potential reduction in cognitive decline.

To conclude, embrace the bounty of blackberry season not only for their delectable taste but also for the wealth of health benefits they bring to the table. From their antioxidant prowess to their heart-protective qualities, gut-friendly fiber, and potential cognitive support, blackberries truly earn their status as a superfood. Incorporate these delicious berries into your meals, snacks, and desserts to savour the seasonal goodness while nurturing your well-being.

Publié le

Sugar and cancer risk

TL, DR: sugar is not a carcinogenic (cancer-causing) substance.

The idea that sugar fuels cancer cells is a fallacy that unfortunately thrives on the Internet. No studies in people have shown that reducing sugar intake prevents or treats cancer. No studies have shown that eating too much sugar causes cancer.

There is no direct link, and therefore no causality, between sugar and cancer.

All cells, including cancer cells, require energy to survive and grow, this energy is glucose. When we eat sugary foods (simple carbohydrates), glucose gets absorbed straight into the bloodstream ready, for cells to use. When we eat starchy food (complex carbohydrates), like pasta, the digestion process breaks them down into glucose. When there are no carbohydrate in our diet, cells can turn fat and protein into glucose as a last resort, because they need glucose to survive. This means that replacing sugar with other energy sources won’t affect the growth of cancer cells.

Remember that a healthy diet includes carbohydrates, for the energy, fibre, minerals and vitamins that they contain. Avoiding healthy, nutritious foods is not a science-based method to prevent any disease. Avoiding sugar will not prevent cancer, as consuming sugar won’t cause cancer. « Cancer » is a group of different diseases triggered by a huge variety of genetic and lifestyle factors.

The only link between cancer and sugar is indirect: excessive sugar intake can lead to weight gain and increase the risk of obesity and diabetes, which may in turn increase the risk of cancer.

Publié le

Cooked vs raw: how to get the most vitamin A from your carrots

Vitamin A is a group of fat-soluble retinoids involved in immune function, cellular communication, growth and development, and male and female reproduction. It is essential to vision.

It is found as retinol in animal foods, and carotenoids in plant foods, like carrots, bell peppers, broccoli, kale, mangoes, oranges, spinach…. To say that vitamin A is fat-soluble means that it can dissolve in fats and oils, it is therefore absorbed with fats during meals and stored in the body’s fatty tissue and in the liver.

Several studies have found that carotenoids are better absorbed when eaten with fats (because of the fat solubility) and from meals containing cooked, pureed vegetables than from meals containing the raw vegetable. Cooking the vegetables helps the absorption of the vitamin.

Publié le

Tips and tops against food waste

It is estimated that nearly one third of food produced for human consumption is lost or wasted, with considerable environmental impacts, aggravating ecosystem damage.

Polyphenols in plants are particularly concentrated in leaf tissues, they aid in plant defense, against ultraviolet radiation or aggression by pathogens. They contribute to the bitterness, astringency, colour, flavour, odour and oxidative stability. The more colourful a plant is, the more polyphenols it contains.

pesto herbs
Herbs pesto

A small change in your cooking habits can help decrease your food waste and increase your polyphenol intake. Because they are part of a plant defence system, polyphenols are concentrated in outer leaves or stalks, so don’t throw them away.

Here are a few ideas to increase your polyphenol intake and reduce waste:

  • eat the out leaves of salads,
  • roast the cauliflower leaves,
  • use carrot leaves, courgette stems, leftover herbs and greens to make pesto,
  • sautée beetroot leaves with EVOO, garlic and chili,
  • use grated broccoli stems in fried rice, pasta sauce, soups…
Publié le

Green or ripe: how do you like your banana?

We usually eat bananas when they are yellow, that is when they start to ripe. Green bananas and yellow, ripe bananas have distinct health effects, that you may be interested to know.

Green banana for your gut

Unripe, green banana have the highest proportion of resistant starch, a form of carbohydrate that acts like a fiber. Green bananas contain prebiotics beneficial to gut bacteria. Green bananas have a lower glycaemic index, which means it takes longer to digest and triggers a lower, slower increase in blood sugar.

The drawback: they can be harder to digest and cause bloating.

Anti-oxidant yellow banana

Riper bananas are easier to digest, the starch is more rapidly converted into glucose and released into the bloodstream. On the other hand, the riper the banana, the higher the anti-oxidant content.

The drawback: with time, the content in vitamins and minerals decrease, to minimise that, you can store bananas in the fridge.

Publié le

How to get the most from… garlic!

Garlic is thought to have a lot of potential health effects, it is rich in antioxidants and compounds with powerful antimicrobial, antiviral and anti-inflammatory properties. In fact garlic has been used since ancient times for its flavour and possible therapeutic effects, for example in Chinese medicine. Studies are still trying to understand better the mechanism of action of garlic metabolites.

One of garlic’s magic compound is called allicin, and this is what gives garlic its distinctive smell and taste. When garlic is chewed (raw), chopped, crushed or minced, a heat sensitive enzyme called alliinase will transform the protein alliin into allicin. Allicin has an antimicrobial activity and helps regulate the immune function.

The 10 minute garlic rule

To get the most of your garlic, you want to increase its allicin content. And there is a very simple way to do so: crush, mince, slice your garlic 5 to 10 minutes before cooking it. You can then add it to your tomato sauce, stir fry etc.

Enjoy!

Publié le

Prebiotic, probiotic and synbiotic: who’s who?

A few definitions

Probiotics are « live microorganisms which when administered in adequate amounts confer a health benefit on the host », according to the FAO.
Probiotics supplements and additives contain a single or a mix of strains, the most commonly used being lactobacilles.

Prebiotics are nutrients that are degraded by gut microbiota. They feed the intestinal microbiota, and their degradation products are short-chain fatty acids that are released into blood circulation, consequently, affecting not only the gastrointestinal tracts but also distant organs.
Prebiotics are mostly fibers (for example inulin, pectin), which stimulate the growth and/or activity of gut bacteria. Prebiotics are present in natural products, but they may also be added to food.

Put simply, probiotics are live bacteria, and prebiotics are their preferred food.

Synbiotics are synergistic combinations of pro- and prebiotics.

What is the mechanism of action of probiotics and probiotics ?

Firstly, by promoting the growth of gut bacteria, probiotics contribute to the normal function of the organism. This effect is interesting to restore the microbiote after an antibiotic therapy. Secondly, probiotics could inhibit the development of pathogenic bacteria responsible for food poisoning.
Probiotics microorganisms not only naturally produce B group vitamins, they improve the absorption of other vitamin and mineral compounds and contribute to proper immune function.
Eventually, probiotics may be able to produce enzymes and show antibiotic, anti-cancerogenic, and immunosuppressive properties.

Prebiotics affect the composition of the intestinal microbiota and its metabolic activity. By doing so, they modulate lipid metabolism and the immune system, increase calcium absorption, and impact the bowel function, which confers a health benefit on the host.

Probiotics are essentially active in the small and large intestine, while the effect of prebiotics is observed mainly in the large intestine. Associating selected probiotics and prebiotics in the form of synbiotics may therefore enhance these effects.

Health benefits

Probiotics, probiotics and synbiotics have systemic effects on the host’s health metabolism and immune system. A recent review presents some of these benefits, which I list here.

  • increased satiety, which could help weight loss
  • anti-inflammatory and modulation of the immune system
  • increased absorption of minerals (bioavailability)
  • regulation of transit
  • improved gut health
  • prevention of cardio-vascular diseases

Food products rich in prebiotics and probiotics

Prebiotics are naturally occurring in fibre-rich foods such as: artichoke, asparagus, jerusalem artichoke, garlic, onion, leek, oats, kiwis, citrus fruits.

Probiotics are found in fermented foods such as: yogurt, kefir, kombucha, sauerkraut, pickles, miso, tempeh, kimchi, sourdough bread and blue cheeses.

Publié le

Portion sizes and food groups – adults

Most of us don’t measure portion sizes when we eat, we serve ourselves according to our appetite, liking or disliking of available food, time, servings of ready made meals etc. That’s absolutely fine, and I certainly don’t support weighing food or counting calories, however I believe that a refresh of portion sizes of each food group could be a helpful reminder for all of us.

Remember that having a healthy diet is a matter of balance over a week, not a meal.

Vegetables and Fruits

Yes, I put vegetables first because they are packed with so many nutrients and are so versatile, I am a big fan. Anyway, both vegetables and fruits are amazing sources of vitamins, minerals and dietary fibres, which I will detail in another article. Meanwhile this paper gives you a precise idea of the health benefits.

The common recommendation is to have at least 5 portions of fruit and vegetables per day, preferably at least 3 veg and 2 fruits. However a recent study by Imperial College concluded that the more of you have, the better: the health effects of fruit and veg were greater with an intake of at least 10 portions per day!

Aim at a third to half of your meal/diet made up by fruit and vegetables.

Carbohydrates

Carbohydrates are found in starchy foods like potatoes (which don’t count as veg), cereals (wheat, oats, buckwheat, tapioca…), rice. It is important to vary the sources of carbohydrates as they don’t provide the same amino acids: try wheat, corn or buckwheat pasta, rice in various forms and varieties, rye bread etc.

Carbohydrates should account for roughly a third of your diet. They provide energy, proteins, fibres when you choose them wholegrain.

A typical serving of raw/uncooked as a main is a handful to a palm of pasta (80-100g), a handful of rice (50-60g), 3 tablespoons of breakfast cereals (30-40g).

Tip: weigh your breakfast cereal serving once for all in your breakfast bowl, make a mental note of it and never think about it again. Likewise you can weigh your or your family’s serving of raw pasta/rice/quinoa, visualise it in a plate/serving dish/your hand.

Free-sugar are carbohydrates, they provide energy and no other nutrients. Adults should have no more than 30g of free sugars a day (roughly 7 sugar cubes)

Proteins

Proteins come from animal or plant food. We only need 0.5 to 0.8g of protein per kilo each day, for a 70g adult this is 35 to 56g per day. Actually, with our Western diets, it is almost impossible not to meet our daily requirements for proteins, even if you are vegetarian or vegan.

For example, a 100g serving of raw pasta will provide you with 5g of proteins, 2 eggs with 12g, a serving of lentils (50g raw) is 5g etc. Over a day, it quickly adds up to 40-50g of proteins!

Portion sizes can be estimated as follows:
– animal proteins: meat: one portion of meat = a deck of cards, fish = palm of hand, 2 eggs
– plant proteins: 4 tablespoons of lentils/beans/meat alternative

Dairy and dairy alternatives

There is a growing (and interesting) controversy on dairy products, which I will not tackle here. Dairy and dairy alternative provide fats, proteins, minerals such as calcium, phosphorus and iodine and vitamins such as A, D, B2, B12.

A typical portion of dairy drink is a glass (200ml), a pot for yogurt (125g), and for cheese a matchbox (30g).

Fats

Fats are essential in a balanced diet, our cells membrane is made of fat and cholesterol, so are some hormones, our brain etc. They are vectors for fat soluble vitamins A, D, E.

Fats are found in most protein foods and added when cooking or serving. The NHS recommends to keep the total daily fat intake under 70g for adults.

Oily fish (trout, salmon, mackerel, sardines ) provide essential fatty acids, the omega-3. It is recommended to have at least 1 portion = palm of hand of oily fish per week.
Likewise, nuts provide mono-unsaturated fats food for your heart, and omega-6. One portion = half a handful per day is advisable.

Generally speaking, one portion of fat (oil, butter, spread) is a fingertip = a teaspoon = 5g.

Avoid trans-fat, prefer healthier and stable fats for cooking such as olive oil and butter.

Publié le

In season: April

Spring is finally here! A weird Spring for sure, for many of us are quarantined because of coronavirus. While we are social distancing, nature is bursting and brings delicious fruit and vegetables to our table.

Sourcing fresh fruit and vegetables can be tricky these days. Remember that tinned and frozen are valid alternatives. Frozen and tinned fruit and veg can be cheaper than fresh, they are usually picked at when they are full-grown and mature meaning a higher content in micronutrients.

To finish, please shop sensibly: do not stockpile yet do not go out too often, and rinse your fresh fruit and veg carefully.

Fruits

Apples and pears are still in season in April, so are kiwis, oranges, pomelo, lemons and limes. You may find the first local varieties of strawberries in your shop as well as rhubarb. Ideal to bake a pie or crumble!

Vegetables

As you can see above, caulis and cabbage, beetroots are still in season. Versatile cucumber and carrots too, and you may find the first asparagus. Leafy greens such as lettuce and spinach are a good means to add vitamins and minerals to your plate.

Whether you have them fresh, tinned or frozen, enjoy your fruit and veg!