Feeling the Love from Tate & Lyle, and Your Killer Carrier Bags
This week, we learned: That Tuesday 10th October was World Mental Health Day. Appropriately enough, AYCE has just published an
Read moreThis week, we learned: That Tuesday 10th October was World Mental Health Day. Appropriately enough, AYCE has just published an
Read moreThis week’s news includes the ASA crackdown on social media stars and their paid promotions, weight loss research involving mice with love handles, the new cheese tea fad and vegan pizzas.
Read moreThis week’s nutrition headlines: chewing yourself slim, the Daily Express gets it right and why we’re all doomed, thanks to Theresa May’s menu.
Read morePlants contain carotenoids, antioxidants that protect them from sun damage. When we eat these plants, they pass on this protection. Eating lots of carotenoid-rich fruits and vegetables protects skin from the harmful effects of the sun.
Read moreThere could be a link between the recently announced fall in life expectancy and the fall in male sperm count. At least the combination of both factors may help solve the global population problem, and the pensions crisis.
Read moreIn the news this week: coconuts are killers, coffee helps you live forever and the soya substitutes that are just not the real thing.
Read moreThe week in nutrition news – World Chocolate Day and snorting cocoa, Theresa May’s unique way of tackling obesity and comparing smoking to the Bake-Off.
Read moreOrdinary sugar is bad, but glucose-fructose syrup is even worse. Used as a sweetener by the food industry because it is cheaper than sugar, it promotes obesity and is a health hazard.
Read moreButter is not only entirely natural, it contains health-giving fatty acids, such as butyric acid. It also contains CLA, which has been shown to help block colon tumour cells. Margarines and spreads, on the other hand, are made from refined vegetable oils, and not only have an inferior taste, but also contain trans fats.
Read moreQuinoa is considered something of a superfood, because of its protein and mineral content. But is it truly deserving of its reputation, and culinary status?
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