The Hidden Dangers Lurking in Over-Processed Foods: A Wake-Up Call for Better Health

In the hustle and bustle of our modern lives, convenience often takes precedence over nutrition. We live in an era where processed foods reign supreme, offering quick and easy solutions to our busy schedules. 

From packaged snacks to microwave meals, the appeal of these products is absolutely undeniable. However, beneath their enticing convenience lies a dark reality: the health risks associated with over-processed foods.

What exactly are over-processed foods? Simply put, they are products that have been heavily altered from their natural state through various methods such as refining, cooking, and preserving. Think of your typical fast food items, sugary cereals, canned soups, and even seemingly harmless granola bars. While these items may seem harmless at first glance, their consumption can have detrimental effects on our health.

One of the most concerning aspects of over-processed foods is their high levels of added sugars, unhealthy fats, and sodium. These ingredients are often used to enhance flavour, texture, and shelf life but come at a significant cost to our well-being. 

Excessive sugar intake has been linked to obesity, type 2 diabetes, heart disease, and even certain types of cancer. Similarly, consuming high amounts of unhealthy fats can lead to elevated cholesterol levels and an increased risk of cardiovascular issues. Additionally, excessive sodium intake can contribute to high blood pressure and kidney problems.

But it's not just what over-processed foods contain that poses a threat, it's also what they lack, too. Many of these products are stripped of essential nutrients during their processing, leaving them devoid of the vitamins, minerals, and fibre that our bodies need to function optimally. As a result, regular consumption of over-processed foods can lead to nutritional deficiencies and a weakened immune system.

Furthermore, the additives and preservatives commonly found in these products have raised concerns among some health experts. Chemicals such as artificial flavours, colours, and preservatives have been linked to various health issues, including allergic reactions, digestive problems, and neurological disorders. While these additives may extend the shelf life of over-processed foods, they come with a host of potential risks to our health.

So, what can we do to protect ourselves from the risks and dangers of over-processed foods? The answer lies in making conscious choices and decisions about what we put into our bodies. 

Instead of reaching for that pre-packaged snack or ready meal, opt for whole, unprocessed foods whenever this is possible. Stock up on fresh fruits and vegetables, lean proteins, whole grains, and healthy fats. Not only will these foods nourish your body with essential nutrients, but they'll also support your overall health and well-being, too.

Additionally, take the time to read food labels carefully and familiarise yourself with the ingredients lists. Choose products with minimal additives and preservatives, and prioritise items that are low in added sugars, unhealthy fats, and sodium. By becoming a more informed consumer, you can empower yourself to make healthier choices for you and your family.

In conclusion, the health risks associated with over-processed foods are real and significant. From obesity and diabetes to heart disease and cancer, the consequences of consuming these products can be dire. However, by prioritizing whole, unprocessed foods and minimizing our intake of over-processed products, we can take control of our health and reduce our risk of chronic disease. Let's make the conscious choice to nourish our bodies with the wholesome foods they deserve.

The Bitter Truth About Stevia: Why It May Not Be a Good Sweetener

In recent years, there has been a growing trend towards healthier eating habits and reduced sugar consumption. As a result, alternative sweeteners have gained popularity, with stevia taking centre stage as a "natural" and calorie-free sweetening option. 

While it may sound like the ideal sugar substitute, there are several compelling reasons why stevia may not be the best choice for everyone. In this blog post, we'll explore the downsides of stevia and why it may not be a good sweetener after all.

Bitter Aftertaste

One of the most common complaints about stevia is its bitter aftertaste. While it's significantly sweeter than sugar, this intense sweetness is often accompanied by a noticeable bitter undertone. Many people find this bitterness off-putting and report that it can negatively impact the taste of their food and beverages. This bitter aftertaste can be particularly pronounced in some brands and forms of stevia, making it a less-than-ideal choice for those who seek a truly sweet and enjoyable taste. (I was thinking it was just me who was troubled by the bitter aftertaste problem? I have just eaten a stevia sweetened mango yoghurt and the unpleasant bitter aftertaste is still troubling me some ten minutes after I finished it.)

Highly Processed

Stevia is often marketed as a "natural" sweetener because it is derived from the leaves of the Stevia rebaudiana plant. However, the reality is that most commercial stevia products are highly processed and refined. The leaves undergo a series of chemical processes, including extraction and crystallisation, to create the final stevia sweetener. In this sense, the end product bears little resemblance to the natural, unprocessed plant. This level of processing raises questions about whether stevia can truly be considered a natural sweetener after all.

Potential Health Concerns

While stevia is often touted as a healthier alternative to sugar due to its zero-calorie nature, some studies have raised concerns about its safety. The European Food Safety Authority (EFSA) has questioned the potential genotoxicity of certain steviol glycosides, which are the compounds responsible for the sweet taste in stevia. Although these findings are not definitive, they do underscore the need for more research and careful consideration before fully embracing stevia as a safe sugar substitute.

Impact on Blood Sugar

Another factor to consider is that stevia may have varying effects on blood sugar levels from person to person. While it's generally considered safe for individuals with diabetes because it doesn't directly raise blood sugar, some studies suggest it may affect blood sugar control differently in different people. This means the impact of stevia on blood sugar isn't as predictable or consistent as one might hope.

Adaptation and Cravings

Using sweeteners like stevia can alter your palate and taste preferences. Since stevia is far sweeter than sugar, it can lead to an increased preference for overly sweet foods and beverages. Over time, this can make it challenging to enjoy naturally sweet foods like fruits and vegetables. Additionally, there's some evidence that artificial and highly sweet tastes can trigger cravings for more sweet items, potentially leading to overconsumption of calories from other sources.

While stevia has its merits as a low-calorie alternative to sugar, it's essential to consider its potential drawbacks. The bitter aftertaste, processing methods, potential health concerns, effects on blood sugar, and the potential for increased sweet cravings all highlight why stevia may not be the best sweetener for everyone. 

It's important to approach stevia and other sugar substitutes with a critical eye, weigh the pros and cons, and consider your personal health and taste preferences when making choices about your sweeteners. In the end, moderation and balance may be the key to a healthier and more satisfying approach to sweetness in your diet.

Incidentally the reason for publishing this blogpost is that my wife is quite severely allergic to stevia and we decided to do some research on the potential downsides to using stevia, as we realised my wife cannot be the only person so impacted on by stevia.)

(Image courtesy of Kimberly Protasio from Pixabay)

Introducing Snickers Low Sugar Hi Protein and Snickers Low Sugar Hi Protein White

As a lover of Snickers bars and someone who has to watch my sugar intake, I am very pleased to be able to share this news with you.

Snickers Hi Protein Low Sugar (217 kcals) and Snickers Hi Protein Low Sugar White (218 kcals) boast all the caramel, nougat, and peanut flavours consumers have come to know and love from the iconic Snickers bar, both with 20g of protein and only 2g sugar. RSP £2.79.

As a lover of white chocolate I am also eager to know that their is a White Chocolate version! 

To learn more you can visit the following website:-

www.marschocolatedrinksandtreats.com

Proper Snacks Extends Night-in Range With Indulgent Sweet and Sweet Cinnamon Popcorn Flavours

Whether you are enjoying a duvet day or a classic case of JOMO (joy of missing out), sometimes all you crave is a proper night in. 

So, grab your slippers and tie yourself up in your duvet. Netflix on. Popcorn at the ready. Tonight, we're in-in with PROPER Snack's all-new popcorn flavours.

PROPER Snacks brings excitement to its hand-popped butterfly popcorn to new heights with two new flavours, Sweet Cinnamon and Sweet, keeping you seriously satisfied with indulgent, yet healthier alternatives to your favourite sofa snacks.

Sweet Cinnamon uses the perfect blend of warm cinnamon flavours with a welcome hit of smooth caramel. This season's ultimate night-in 'snackcessory' boasts 37% less sugar than leading brands whilst being biscuity, spice and all things nicity.

What's more, PROPER Snacks is bringing that cinema-style taste to your sofa with its new Sweet popcorn. Made with its best recipe to date, the upgraded flavour is sprinkled with the perfect amount of Demerara sugar to give you a sweet and crunchy hit. To top it off, Sweet contains 24% less sugar than other leading brands and complies with the government's HFSS legislation, too!

As with all PROPERCORN, they are guaranteed to be vegan, gluten-free, high in fibre and made using all-natural flavourings and with absolutely no palm oil. Both are also under 126kcal per serve.

In line with the brand's history of championing creatives to curate its famous on-pack designs, the new flavours bring a pop of colour to your snack cupboard, thanks to vibrant packaging created by independent artists, Kelly Anna and Eva Lefmann.

Founder, Cassandra Stavrou explains “Sweet has always been our hallmark. The fact we've been able to develop this indulgent flavour with our best-ever recipe, whilst also making it healthier too, is something we're very proud of. Sweet Cinnamon is so delicious. It only lasts a few seconds in our office and we can't wait for it to hit the shelves.”

The new PROPERCORN flavours will launch in ASDA and Ocado from March, with launches in Waitrose, Sainsbury's and Tesco later in 2023. Sharing packs, RRP £1.80 / 100g.

You are what you eat. So eat PROPER.

https://proper.co.uk.

Welcome To Squires Kitchen Bake School, a new publication!

SKMP, publishers of Cakes & Sugarcraft, Wedding Cakes - A Design Source, and Inspired by Food, are launching a new title for budding bakers and cake decorators: Squires Kitchen Bake School.

This title is a unique new concept which presents a whole host of baking inspiration from expert tutors at the esteemed International School, based in Farnham, Surrey as well as other top names in the industry.

With home baking and crafting both enjoying a phenomenal resurgence, this brand new title will help satisfy even the most avid bakers and cake decorators. And with cupcakes still leading the way in the fashion stakes, they take centre stage in the first issue. Features include:

• Classic, contemporary and allergen-free recipes for cupcakes and frostings

• Trade secrets and top tips from some of the best-known tutors, writers and bakers in the industry, including Mark Tilling, Fiona Cairns, Ann Skipp, Peggy Porschen, Eddie Spence MBE, Paddi Clark, Susan Griffiths and Jan Clement-May

• Creative and original ideas for dressing up your cupcakes, including quick and easy solutions for the busy baker

• Year-round ideas for every occasion, including Easter, weddings, summer holidays and Christmas.

If this tantalising peek at what's on offer at Squires Kitchen's International school is tempting you to learn more, information about what's on offer is detailed in the magazine. Whether you're making your first wedding cake or you're looking to discover the secret of making perfect sponges or pastry at home, there is a wide range of courses covering all baking and decorating topics for every skill level.

Out 8th March 2012 onwards!

160 pages, RRP £5.99, ISSN 2049-6001

Available from WHSmith, Sainsbury's, selected newsagents or direct from the publishers at www.squires-shop.com.

SKMP and Squires Kitchen's International Cookery School are part of Squires Kitchen, The Grange, Hones Yard, Farnham, Surrey GU9 8BB Tel: 0845 61 71 810 Email: customer@squires-shop.com Online shop: www.squires-shop.com.

Sugar free does not have to be taste free if you use SPLENDA

Some people cannot tolerate sugar due to health issues, others cannot use sugar because they are watching their weight as part of a calorie controlled diet.

But what alternatives are there to sugar? There is saccharine. To be honest, with its horribly bitter taste, it's a wonder it every caught on as a sugar substitute! And there are a variety of other artificial sweeteners, some which cannot really be used in cooking as they do not tolerate heat, whilst there are others that are liquid so not as useful in all applications as they might be. And they can impart a different taste to a recipe that is not always welcome.

SPLENDA is different. It can be used as a direct replacement for sugar in many recipes (it's granulated) and it is actually made using sugar.

SPLENDA is recommended by the new Atkins-Advantage plan as 'a low-carb alternative to sugar'

Sucralose is not recognised by the body as a carbohydrate, thus making it suitable for people with diabetes. When it comes to carbohydrate, SPLENDA Granular has just 0.5g per teaspoon and SPLENDA® tablets are virtually free.

This means that people with diabetes can now look forward to a whole new world of cooking, baking and dining opportunities with SPLENDA. Meaning they do not have to feel left out at Christmas time.

SPLENDA Granulated and SPLENDA Sweet Minis are available across all good retailers.

For cooking and baking tips on how to incorporate SPLENDA Granular into your favourite recipes – please visit www.splenda.co.uk

Sweet Alternative to Sugar- The Groovy Food Company's Agave Nectar

The Groovy Food Company Agave Nectar is 100% natural, organic, plus cholesterol and fat-free too. And if that wasn’t enough here’s some more sweet news. Agave Nectar is lower in calories yet 25% sweeter than sugar, so you can replace every spoon of sugar with a quarter less of Agave. Because you can use less, you’ll cut calories too. The Groovy Food Company Agave Nectar comes in two equally tasty types:

• Agave Nectar Light & Mild (RSP: £3.09, 250mls) Filtered for longer and runnier than honey, this light and mild version is perfect for adding to hot or cold food, stirring into drinks and for use in baking.
• Agave Nectar Rich & Dark (RSP: £3.09, 250mls) requires less filtering than the golden, Mild Agave. Its smooth maple syrup-like flavour is perfect for drizzling over food or adding to cooking.

Agave nectar contains 76% fructose (fruit sugar). Fructose is a slow-release carbohydrate which the body absorbs more slowly so it doesn’t need lots of insulin to break it down. Because agave nectar is low GI (Glycaemic Index) it helps keep your blood sugar levels balanced, too.

Nutritionist Fiona Hunter says: “Choosing a healthy diet doesn’t have to mean denying yourself the foods you enjoy. Making small changes like replacing sugar and honey with Agave Nectar can make a real difference and will help to make sweet foods better for you - so you really can have your cake and eat it without feeling too guilty.

“The main advantage of Agave Nectar,” Fiona continues “is that it is low GI. A growing body of research suggests that choosing foods with a low GI can help improve insulin sensitivity and bring a number of genuine health benefits. The fact that agave nectar is sweeter than sugar which means you need to use less is another real advantage.”

The sweet nectar comes all the way from Mexico where it lives in a spiky plant called the Blue Weber Agave. The milky white juice is collected from the plant and then filtered where the juice turns to Agave Nectar concentrate. There’s no unnatural meddling, it tastes great and your body will thank you for it!

Agave Nectar can be added to almost anything and you can be sure it will only make it tastier! It’s ideal for all your hot and cold favourites such as; cereal, toast, salad dressings, sauces, ice cream, teas, coffees, smoothies and is great for baking.

It's available at Sainsbury, Waitrose, Tesco, Asda, Holland & Barrett and independent health food stores. For more information visit www.groovyfood.co.uk or call 0333 240 2947.