Search Results for 'Cara Cunningham'

Cara Cunningham, MINDI, Community Dietitian

Cara Cunningham, MINDI, Community Dietitian

Cara Cunningham, MINDI, Community Dietitian

Cara Cunningham, MINDI, Community Dietitian

Cara Cunningham, MINDI, Community Dietitian

Acrylamide is a compound that is produced when many foods, particularly starchy foods, are cooked – or more importantly ‘browned’. Acrylamide has been found both in processed foods and also in foods cooked at home. The acrylamide forms when a food is roasted, toasted, grilled, or fried. Foods implicated would be toasted bread; potatoes, whether fried (chips or crisps) or roasted; vegetables (roasted or fried as veggie crisps); or other starchy foods like biscuits or crackers. All these foods develop acrylamide during the cooking process due to the ‘Maillard reaction’ which is the reason these foods go brown.

Research has shown that children who eat too fast, eat more, and therefore are more prone to obesity. It is believed that eating too fast interferes with the body’s signalling system that tells the brain that you are full, and to stop eating when the stomach becomes full.

After all the excess of Christmas, the new year can be a good time to take stock of your lifestyle. Instead of cutting things out, why not think about what you can do more of to improve your health and wellbeing.

The Christmas party season can be tiring, but many people are unaware that if they are feeling tired it might be because of something they are, or are not, eating. If you are feeling constantly tired it is important to talk to your GP to ensure there is no underlying cause. But you can also check your diet to make sure it doesn’t include any ‘energy robbers’, such as the following:

The Mediterranean diet strikes again! The latest research on people with heart disease suggests that by following this way of eating they can reduce their risk of dying early from heart disease by 37 per cent. So what is it that is so special?