Lifestyle Choices

Meal-balancing means eating a combination of both carbohydrate and protein foods at every meal. It is an important concept, at the heart of the low-GL diet. Protein foods (such as fish, eggs, meat and dairy produce), or vegetarian proteins (such as tofu or pulses), have virtually no effect on blood sugar level, and we only need small portions to feel filled up. However, proteins are often high in fat, especially ‘bad’ fats rather than the omega-3 and omega-6 essential ‘good’ fats. Eaten on their own and in large quantities they are bad news for our health. However, eating them with low- GL starchy carbohydrates and non-starchy vegetables results in high energy, low blood sugar and optimum health, so you will feel less hungry for longer, lose more weight permanently and supply your body with the essential fats that it needs for good health. (more…)

1. Iron helps form haemoglobin, the oxygen carrying red pigment in your blood. It also aids protein metabolism and is essential for brain development and growth. It is found in meat, seafood, poultry, whole grains, beans, peas and dark-green leafy vegetables like spinach.

Ninety per cent of all iron used is recycled because it is so well conserved in the body. This means that you don’t have to keep replacing it all the time. This, of course, calls into question the widespread use of iron supplementation. Iron overload (hemochromatosis) is the most common inherited disease. When excess iron is present, the body’s immune system becomes severely compromised. Vitamin E helps protect against iron-generated free radical damage. So a high-quality antioxidant would be beneficial for balance if you have excess iron levels. (more…)