Welcome to a fresh new year! We hope 2010 brings you much health and happiness. Our aim is to provide you with lots of practical hints and tips to improve your chances of success with healthy eating.
What is your New Year's Resolution?
Are your clothes feeling too tight? Have you scored unwanted weight gain over Christmas? For many people, the start of a new year signals a great opportunity to re-evaluate their health goals and get serious about losing excess weight. If you live in Sydney, have you considered joining our unique 12-week Weight Loss and Wellness Program?
Based on feedback from hundreds of clients and additional scientific research, we have developed a structured program to give you optimal support for success. This includes weekly one on one coaching so you can stay motivated and accountable, 4 week slimming menus and recipes for you to use at home, over 30 handouts with practical tips and many discount vouchers for health and beauty treatments. Think relaxing massage or a free style consultation…
The entire program is valued at $1650, but available to you for $995. You can even claim rebates from your private health fun. If you book before the end of Australia’s Healthy Weight Week (ends 29th January 2010), we’ll also throw in one of our beautiful new Eat to Live aprons valued at $30. Why wait? Call now on 9899 5208. Read more about the program.
Slimming Tip of the Month
How many hours of TV do you usually watch each week? Research from the National Weight Control Registry in the US - tracking the lifestyles of people who have successfully lost a minimum of 13.6 kg (30 pounds) and kept this off for at least one year - found that 62 % of successful slimmers watch only 10 or less hours per week, meaning fewer than one and a half hours of TV per day, on average! If you’re serious about losing weight and keeping it off, the current recommendations for trimming down are to limit TV viewing to 1 hour daily as a maximum. So turn off the telly and find something else that’s fun to do. You could visit a friend, play the piano, potter in the garden, play golf, read a book or do anything else that’s less passive or doesn’t encourage you to snack on junk food.
Ever wondered how to sneak more vegetables and legumes into the family diet and still get rave reviews? Join us for the highly popular Go Vego cookshop on 16th February 2010. When we announced this cookshop for the first time last year, we had so many inquiries we had to repeat it in the same week!
The feedback from participants was amazing! When asked what they liked best about the cookshop, one gentleman stated, "Watching the meal preparation. Tips and myths and frequently asked questions. Great class debunked many of my own fears about vegetarian cooking."
You won’t want to miss this one. Get in early, as seats will go fast. Call us on 02 9899 5208 to reserve your place. Find out more about this cookshop…
What's Fresh? Eggplant
Commonly considered a vegetable, did you know eggplant is actually a fruit belonging to the same family as tomato and potato? The eggplant is native to South East Asia but widely used as an ingredient in the Mediterranean, Italian, French and Middle Eastern cuisines due to its versatility.
An excellent source of vitamin C and a moderate source of potassium, iron, niacin and folate, what we love about eggplant is that it’s delicious and can help lower your cholesterol. It does this because it’s loaded with viscous dietary fibres, just like oat fibre. Eggplant has been used in research as part of a portfolio of foods in a cholesterol lowering diet. Yet many Australians and Americans are missing out on eggplant as they don’t know how to prepare it.
Contrary to popular belief, fresh eggplants don’t need peeling or degorging (salting and draining) as they are not bitter, but the latter can reduce the amount of oil eggplants soak up during cooking. You simply wash and remove the stem then slice, cube, chip, halve or cut your eggplant anyway you like it.
3 ways with eggplant
Use pea eggplant (green and the size of a pea) in Thai curries or cube globe (purple) eggplant and add to Indian or Malaysian curries.
Shallow fry round slices of eggplant sprinkled with dried oregano in extra virgin olive oil until browned and place on paper towelling to absorb excess oil. Serve hot or cold on sandwiches, antipasto platters or as a side to a main meal.
- Make our delicious Middle Eastern eggplant spread called baba ganoush by watching a YouTube video with Sue Radd or download the recipe. It's better than butter or margarine!
What's in the News
Soy Doesn't Harm and May Even Improve Prognosis for Breast Cancer Survivors
New research from China shows that, contrary to some earlier beliefs, women who have survived breast cancer and eat the most soy foods have a better, rather than worse, prognosis when it comes to cancer recurrence. This latest study, published in the prestigious Journal of the American Medical Association last month, also confirmed that breast cancer survivors who had taken tamoxifen (an anti-cancer drug) and simultaneously had the highest soyfood intake enjoyed the lowest risk of cancer related death or cancer recurrence, suggesting that soy doesn’t interfere with common cancer treatment. The findings follow on from that of two other recent population studies tracking breast cancer survivors, which also showed soy is either neutral when it comes to breast cancer recurrence or lowers the risk from further cancer (US study). While population studies have limitations and more research is required, these results will be welcome news to many women seeking assurance that soy is still a health food and can be included as part of a balanced diet.
The American Cancer Society states breast cancer survivors can consume up to 3 serves per day of traditional soy foods such as tofu and soy milk, but warns they should avoid supplements as these are more concentrated.
Read a reputable summary of the key findings from the Chinese Study on WebMD:
Should You Spend Money on Detox Diets?
The idea of going on a detox can be appealing. But most detox regimes only work because you cut out harmful foods or drinks and cut down on food (calories) in general. There’s no magic in the pricey boxes, teas or kits, just marketing hype. See Sue Radd’s detox dilemma column for the full story.
In the Kitchen: practical tips, new gadgets & essential tools
Do you hate water logged and soggy salads? Try a salad spinner – it will help you wash leaves easily and spin them dry so they are crisp again. Investing in a salad spinner may also help you eat more fresh produce!
But what is a salad spinner? A salad spinner is usually a plastic bowl with a removable strainer and a special lid that, when closed and activated, spins the strainer inside the bowl to remove excess moisture from the contents you have added. For example, if you simply fill a strainer with salad leaves and wash and drain them, you’ll still have water droplets captured on the leaves. But do this with the removable strainer and add back to a spinner where you can pull a string or press down a pump with your palm (depending on model), and the spinning motion will pull off all the excess water leaving your salad fresh and crisp. You can use salad spinners for various types of lettuce, rocket, baby spinach and even bunches of herbs. If you don’t use all the washed leaves immediately, just pop the spinner in the fridge for future use.
Sue Radd says, “I can’t do without my salad spinner. In fact, I have two – a large one for salad leaves and a small one for herbs”.
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Published by the Nutrition & Wellbeing Clinic, Copyright 2010.
Suite 10, 80 Cecil Avenue, Castle Hill NSW 2154 Ph: +61 2 9899 5208 Fx: +61 2 9899 2848 www.sueradd.com
We are a boutique Dietitians clinic in Sydney, Australia, offering one-on-one consultations, cooking workshops, motivational health seminars and nutrition advisory services to businesses in the local and global area.
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