Thursday, February 13, 2014

Sugar vs Fat: Is there an answer on the Horizon?

AppId is over the quota
AppId is over the quota
Twin doctors Chris and Xand Van Tulleken go on month long high-fat and high-sugar dietsLast Wednesday evening, BBC Two brought us the latest take on our nation's obesity epidemic. Two twins, identical in genetics as well as body composition, abused their bodies on a month-long dietary experiment to tackle one of the hottest questions in nutrition: Which is the enemy - Fat or Sugar?

The battle across the pond leave Americans thinking sugar is the enemy, whilst us Brits put the blame on fat. These two twins decided to wholly devote their diets to one or the other for an entire month, to try and draw conclusions over which country is right. The concept was interesting, despite the experiment demonstrating some extreme eating habits which no one would ever do. One twin was only allowed to eat foods which were high in sugar and had virtually no fat (sweets, carbohydrates, fruit), whilst the other had to eat high fat food with virtually no sugar (butter, eggs, meat, cheese, no fruit/veg allowed.) Would you do either? No, I don't think so.

Whilst maintaining their new diets, the twins conducted some other experiments to test their theories, such as a physical endurance test which was won by Twin sugar, as they proved you can excercise much more dynamically on sugar than you can on fat. Then there was the hunger test, which demonstrated that fat suppresses hunger whilst sugar doesn't, so Twin fat conquered. The science behind the latter experiment was related to the 'hunger hormone' (called gherlin) which is affected differently by fats and sugars: Twin sugar had a high carbohydrate diet, finished his meal and still felt hungry, whereas Twin fat felt fuller quicker, and therefore couldn't finish his meal. So despite being able to excercise more dynamically on sugar, you will ultimately eat less if your diet consists of more high fat foods to suppress hunger. Conclusion drawn. Or not: they established that one gram of fat has twice as many calories as a gram of sugar - back to square one again.

One stomach rumble and several contradictions later, my brain had been engulfed by scientific jargon and had almost switched off. The Twins had both lost weight on their obscure diets, and the television audience were huffing and puffing at the frustration of it (whilst tucking into their low fat yoghurt.) Twin sugar and Twin fat just could not come to a conclusion. And then, suddenly, they ditched the original sugar/fat hypothesis and realised the programme was not about sugar vs fat, but about rats and cheesecake. Here's why...

One scientist conducted his own experiment to find the true answer to the fat vs sugar debate. He fed his pet rats pure sugar and pure fat, and found they had a natural cut-off response to it so didn't return back for more. But, when he combined the two (he used cheesecake) the rats became addicted and couldn't resist going back for seconds, thirds, fourths (I know some of you are still with me here...) The deadly 50/50 combo is what sends us into addictive behaviour, as one of the programme experts explained: when someone says they're craving sugar, they're not craving a bowl of sugar are they? The same applies to someone tucking into a knob of butter - it just wouldn't happen. However, combining the two sends the human appetite into a frenzy: the ice cream, the biscuits, the cake, the creamy desserts. This is what causes our weight gain, they concluded.

So, whilst Twin sugar and Twin fat had endured a month of frankly revolting and borderline dangerous eating habits, the whole experiment was undermined by one scientist and his rats. But I suppose the message was to not be afraid of high sugar and high fat items, but do be afraid by the addictive 50/50 composite. So try to lay off the cheesecake.

You can watch Horizon: Sugar vs Fat on BBC iplayer here, for a limited time only.

Sunday, January 5, 2014

Salade de poulet et légumes d'été

Poulet et légumes SaladAs Département d'été comme autant que j'ai décrit cela comme une « salade de légumes de l'été », cela ne signifie pas qu'il n'est pas savoureux toute l'année. Il s'agit d'une salade tiède avec une pâte d'orge, qui reste à vous sans ballonnement il. En outre, il est plein de tous les légumes de choses ! C'est une bonne nouvelle !2 x Breast1 x Pepper160g haricots verts poulet (demi un paquet normal) 160 g fèves * 150 g de pâte d'orge ** 75 g de Feta (facultatif) * acheter ces congelés évité de sortir ! Voir ** si vous ne savez pas ce que la pâte ressemble à l'orge, voir hereSlice le poivron en morceaux, arrosez avec un peu d'huile d'olive et cuire au four à 180 degrés pendant environ 20 minutes.Pendant ce temps, plaque/Pan frire les poitrines de poulet dans un peu d'huile jusqu'à ce que Doré marron des deux côtés et bien cuit. Cela prendra environ 15 minutes.À 10 minutes, faire cuire les Pâtes Orzo selon les instructions sur l'emballage. 5 minutes, ajouter les haricots verts et haricots orge coller et continuer à cuire jusqu'à tendreté.Enfin, égoutter les Pâtes Orzo et haricots verts & et s'écrouler sur la Feta (facultatif), barattage le rôti, poivre et ajouter au mélange. Couper la poitrine de poulet cuite et verser sur la salade.Là vous allez ! Il peut sembler plus compliqué qu'il est vraiment, il suffit de garder un œil sur votre calendrier et rien n'ira froid. Mais sur cette note, ce repas peut être conservé comme restes pour une déjeuner d'affaires/bibliothèque le lendemain si vous n'arrivez pas tout ! L'une de mes recettes préférées dernièrement que je recommande vivement aux étudiants.

Beef Stroganoff

  I've altered this usually high-in-fat meal to a lighter AND cheaper version. Taken from the Philidelphia website (here), this recipe is tasty, quick and easy. And each ingredient has a cheap supermarket alternative in both full fat and light options, so perfect for students!2 x Beef Steak*1 x Onion1 x Baby Mushrooms Pack75g Light Soft CheeseSplash of MilkTbsp Dijon Mustard (Optional)Brown Rice (Optional)Mixed Vegetables (Optional)***I use Tesco stir-fry beef (here) ** Mixed Vegetables are cheaper bought in the frozen packs (here)I replaced the refined white carbs with brown rice, but this can be served with mash or chips too!Fry the chopped Onion in and large frying pan until soft, then remove from pan.Fry the sliced Beef until brown, then add the Mushrooms until the juices run out of both. Then return the Onions to the pan.Add the Splash of Milk and allow the mixture to reduce a little.Stir in the Light Soft Cheese and Mustard (Optional).Serve with accompaniments of your choiceAnother reasonably priced, easy peasy recipe suitable for students! You can also freeze a portion of the Stroganoff for another time if you are only feeding one. And this recipe fits with lots of different accompaniments, catering for all tastes and preferences.

Saturday, January 4, 2014

Creamy Salmon Spaghetti

 Smoked Salmon, Courgette and Pea SpaghettiThis meal is super quick to put together and under a £1 per portion! It's creamy and packed full of veggies, accompanied by wholewheat spaghetti, a complex carbohydrate which doesn't leave you with that bloated feeling. Wholewheat means it's packed full of fibre so you stay fuller for longer.150g Wholewheat Spaghetti (75g per person)Half a Courgette25g Frozen Peas1 x Spring Onion80g Smoked SalmonTbsp Low Fat Creme FraicheApprox, based on Tesco pricing.Cook the Wholewheat Spaghetti according to package instructionsMeanwhile, heat oil in a small frying pan and gently fry the chopped Spring Onion and sliced Courgette until tender.Add the tbsp of Low Fat Creme Fraiche and stir in the Peas and Smoked Salmon. Simmer gently for 5 minutes. Do not boil.Drain the cooked Spaghetti, stir through the sauce and serve.My cheapest dinner option to date, and it only takes 10 minutes to put together. This beats any processed creamy sauce you might pick up in supermarkets and is tons better for you! You can also experiment with more vegetables such as Asparagus and Leeks - the more veggies the better.

Healthy Fish & Chips

  Not many people can resist a greasy Fish & Chips every now and again. With this recipe, ditch the grease and enjoy more regularly without the guilt. I've substituted the deep fried batter for a crispy herb and breadcrumb topping, and the fatty chips have been replaced by roasted Sweet Potato wedges! Things you'll need:Serves 22 x White Fish Fillet*1 x Sweet PotatoTsp BreadcrumbsTsp Tarragon (Optional)200g Frozen Mixed Vegetables* I used Cod, but any white fish will work. The cheapest option is to buy them frozen (see here)I also highly recommend Frozen Mixed Vegetables: they're a lot cheaper than fresh vegetables and still have all the goodness locked in the pack. (see here)Price overall: £1.55Per serving: 78pCooking Instructions:Wash and slice the Sweet Potato into wedges. Put in a roasting dish with a splash of oil + salt and pepper (Optional). Put in the oven on 180 degrees. These will need 10 minutes cooking ahead of the fish.Meanwhile, mix together the Breadcrumbs and Tarragon. Lightly oil the fish and then cover with the breadcrumb mixture. Put in the oven with the wedges for 15-18 minutes until cooked.*For the last 3 minutes of cooking, put Mixed Vegetables in small amount of water in a microwavable bowl and microwave for 3 minutes on high. Then drain and serve with your Fish & Chips.Enjoy fish & chips without all the extra calories and save yourself a stack of money! A really quick and easy alternative to satisfy your fast-food temptations.

Friday, January 3, 2014

Chicken, Spinach and Creamy Tomato Pasta

  Another creamy but low fat recipe for all you pasta loving students. I have adapted this recipe from one I found online here, but substituted many of the ingredients to make it cheaper and quicker to make! I have always encouraged whole wheat pasta over white pasta, but was unable to find it in my local shop! Buy whatever you prefer - the sauce will still taste great.Things you'll need:Serves 22 x Chicken Breast1 x Onion4 x Handfuls of Fresh Spinach*2 x tbsp Chopped tomatoes2 x tbsp Low Fat Soft Cheese**2 x 75g Fettuccine Pasta*You can also use Frozen Spinach which keeps for much longer! See here**I used 'LowLow' Soft Cheese, still a cheap option which packs in more flavour! You also have the option to throw in extra veggies like fresh tomatoes or peas if you fancy!Price Overall: £2.22Per Serving: £1.11Approx, based on Tesco prices

Cooking Instructions:Boil the pasta according to packet instructions.Meanwhile, fry the chopped Onion and Chicken Breast in oil in and large frying pan until brown.Then stir in your Chopped Tomatoes and Low Fat Soft Cheese and reduce heat.Just being serving, add your Fresh Spinach and stir in until wilted (This takes now more than 30 seconds!) Add more spinach according to preference.Try 'LowLow' Soft Cheese in all major supermarketsLove this recipe? Share your attempt with me on Twitter: @Verityphillips_And be in with a chance of winning your own 'LowLow' Vouchers to purchase in store!

Poulet thaï aux noix de cajou

Poulet style thaï avec noix de cajouAlors pourquoi mon blog a été abandonnée pendant une courte période c'est parce que j'ai été en Thaïlande ! Cependant, je suis venu armé avec la nouvelle source d'inspiration pour la bonne bouffe de dégustation, tout en gardant ma tête vissée d'épargne étudiant. Voici un nouveau plat de style thaï est vraiment savoureuse et légère sur l'estomac et le portefeuille ! poulet 2 x x OnionsA x Breast1 Onion4 printemps petite poignée de noix de cajou cross tabulations par écrous 1/2 Chilli1 à soupe soja Sauce1 cuillère à soupe riz poisson Sauce100g ** riz brun est une option plus saine, mais si vous êtes heureux de passer un peu plus, ma version a été faite avec peu de style thaïlandais, citron et herbes infusées de riz (voir ici). Mon évaluation sera fondée sur le prix du riz.Faire frire à lanoix de cajoudoucement dans l'huile jusqu'à brun au chaud. Retirez de la casserole.Faire revenir haché oignon et couper en tranches fines le poulet dans le wok jusqu'à brun.Ajouter le soja et le poisson de sauce et mélangent fryImmediately ajouteroignonshachés printemps, hacher le piment et Bruni CashewNuts et remuer les alevins pendant 1 minute. Servir avec du riz.Moins de £ 1 une pièce, cette friandise thaïe est bien la peine d'essayer ! C' est parfait si vous êtes serré sur le temps encore ce repas de 15 minutes. Ennuyé du même vieux brun ? Certainement l'élasticité ceci un aller.