A quick read article from Reader’s Digest about weight loss advise in the 1920’s as compared to today. It seems that some of the advise still holds true till today! An article full of diet tips that are surprisingly forward-thinking – along with others that are woefully outdated. Here, key weight-loss lessons we can all re-learn.
Buckwheat is an excellent source of fiber, magnesium, copper, manganese and comes with many added health benefits. It may also help people with diabetes. What’s more its gluten free. Here are 14 recipes that shows how you can use buckwheat in your cooking including pancakes, crepes, noodles and porridge!
via Babble Food
Looking at this image, would you eat more of the low fat coleslaw because it says LOW FAT?
This is what a study by researchers at the University of Ulster published earlier this month in the International Journal of Obesity aim to find out. Would people eat larger portions of the ‘healthier’ food when given a choice even if both choices contain the same amount of calories.
“Foods are marketed as being healthier for a reason, because food producers believe, and they correctly believe, that those labels will influence us to eat their products and perhaps eat more of their products,” said Dr. Cliodhna Foley Nolan the director of Human Health and Nutrition at Safefood, a government agency in Ireland.
In the study, 186 participants were asked to serve themselves coleslaw, with one labelled ‘healthier’ and the other ‘standard’. However in reality both choices had almost the same amount of calories. (224 calories per 100g for the one labelled ‘healthier’ and 223 calories for the ‘standard’.)
The result of the study was that the participants served themselves more of the ‘healthier’ coleslaw compared with the ‘standard’ as they had underestimated the amount of calories.
The conclusion of the study was that nutrition claims could be promoting inappropriate portion size selection and consumption behavior.
The bottom line is that it is always good to read the nutrition labels. Having tons of health claims pasted on the packaging does not mean we can eat more to feel less guilty since we assume its healthier.
Source: International Journal of Obesity (7 May 2013) | doi:10.1038/ijo.2013.69 – Perceived ‘healthiness’ of foods can influence consumers’ estimations of energy density and appropriate portion size
Some helpful info to help you differentiate buckwheat in its different forms if you are planning on using buckwheat in your cooking.
What buckwheat looks like after its harvested. It has a triangular-shaped shell. At this stage, the groats are still in their hulls, which have turned a dark brown or almost black color. Unhulled buckwheat can be grounded into flour and will produce a dark grayish colored flour with bits of black which is the hull.
After the hull is removed. Hulled buckwheat is called buckwheat groats and can come in light brown or pale green color. The buckwheat groats can be grounded up to become buckwheat grits which is used to make breakfast cereal. The hulls itself can be used as stuffing in making buckwheat pillows.
After the hulled raw groats has been roasted. Is it also known as Kasha. It is frequently used in cooking and can be grounded into buckwheat flour. Unlike the grounded flour from unhulled buckwheat, the color of the flour will be lighter.
On average how many meals do you eat to keep yourself energized throughout the day?
Remember, there is no magic number. Don’t force yourself to eat when you’re not hungry. If you are trying to eat many small meals, avoid eating when you are full. It doesn’t really matter whether you eat 3 or 6 times a day. You should choose a meal plan based on your own nutrition requirements and lifestyle.