Friday, 21 June 2013
Low carb, low fat lunch
One thing that crops up time and time again is the fact that in the years since the Second World War, people - particularly those eating a "Western diet" - have got fatter, despite being told to eat less fat.
Part, or maybe all, of the problem is actually down to the consumption of far too much sugar rather than consumption of fats. Indeed many of the "new" fats created in the last 50 or so years have actually proved to be bad for us, with the use of trans-fats being banned or drastically scaled back.
The corresponding escalation in sugar/high fructose syrup/glucose syrup consumption has led to an epidemic of obesity and diabetes, and other diet-related diseases. We've been brainwashed into believing that a low-fat, high-carb diet is what's good for us, when the reverse could actually be true. What's certainly true is that years of eating low-fat foods (which are also high in sugar) has done nothing for the Western waistline.
Even when we don't add sugar to anything, it's mind boggling just how much "hidden" sugar there is in foods, and we probably don't even realise we're eating it. Yet another reason to prepare, and where possible grow, our own food. So we've decided to cut the carbs.
Lunch today consisted of a health, and very low-carb, low fat meal, and it's easy to prepare enough for a few days so there's enough to take to work or elsewhere.
1 small red onion, finely chopped
1 sweet pepper, finely chopped
baby leaves (I used lettuce and spinach from the garden), roughly chopped
a few slices of double Gloucester with chives and onions, cut into small cubes
flaked tuna, half a can
2 hard boiled free-range eggs, mashed
1 tbs mayo (can be light if you prefer)
Over to you! Have you found a diet that actually works? I'd love to hear about it.
Until next time.