“With Christmas soon upon us and the swing of festive parties and celebrations underway, champagne corks will be a-popping and cocktail shakers to the ready. I, like many, really do love a glass or two, especially at times of celebration, but I’m so often asked for guidance about how much is too much?”
Amelia Freer,Registered Nutritional Therapist FdSc, Dip ION
Amelia further goes on to say that there has been a long-held belief amongst the medical community that a little bit of alcohol does us good. this comes from studies that seem to show that all causes of death (but particularly heart disease) are higher in people who completely abstained from alcohol, than was in people that drank moderately (a couple or so units a day). (Corraeo et al., 2004)
She does however, point out that alcohol consumption has been linked to a huge number of problems. It is after all, a psycho-active substance that can sadly lead to significant problems with addiction and dependency. It has also been linked to over 200 disease and injury conditions.
Continue reading “Alcohol: How much is too much?”
“The most important dietary revelation of the last 40 years is this: fats are the best energy source for humans while carbohydrates are the worst.”
Jonno Proudfoot, author and CEO of Real Meal Revolution
One of the greatest beliefs around is that “Low-Carb is Expensive”
– Jonno Proudfoot
There is a common misconception that academics and scientists are the only people whose opinions count in a any argument. When I dipped my toe into the academic community I was appalled by how much arguing happens over scientific papers instead of looking at what is right in front of them. There are many debates about nutrition that can be won on pure personal experience, and often, as little as plain old common sense.
One of the greatest beliefs around low-carb is that ‘Low-Carb is EXPENSIVE’
Suzanne Garrett, one of our own Facebook followers, testified to this by her own admission when she commented on our post with the following:
‘Agree with these comments, heard them all. But it is expensive to buy pastured/wild caught/organic/minimally processed. No getting around that fact – it’s a matter of degrees of expensive and how to economize by buying seasonally and in bulk. Still very expensive’
I have to agree with Suzanne. Pasture-reared, wild-caught and minimally processed food is generally more expensive.
Low-carb, by definition says nothing about pasture-reared or wild-caught. Sure, all nutrition experts (hopefully even those who are not pro-low-carb), would advocate pasture reared meat and organic produce for optimal health. But in the history of Real Meal Revolution there has only ever been one mention of the quality of ingredients and that was in the first book The Real Meal Revolution. It said something along the lines of “you should aim to eat pasture reared and organic as much as possible.”
Anyone who regularly sleeps less than six hours has a higher risk of depression, psychosis, stroke and obesity. Sleeplessness undermines your whole body.
In an interview with Susan Goldberg, of the National Geographic Magazine, Arianna Huffington, co-founder of the Huffington Post and author of The Sleep Revolution: Transforming Your Life One Night At A Time, has this to say:
You’re known as hard charging. Did you have a moment when you said, I’ve got to change what I’m doing?
Yes , in 2007 when I collapsed from sleep deprivation, exhaustion and burnout. Being a divorced mother of two teenage daughters, I had bought into the delusion that this was the price of success and of managing all aspects of my life.
It was after I collapsed that I started studying this epidemic of burnout. There had been a lot written about the importance of nutrition and exercise, but sleep was still underrated and dismissed. And so I wrote the book.
Will getting enough sleep ever be prioritized in our culture?
It’s importance is becoming more recognized. Of course there are holdouts, people who still brag about how little sleep they get, but they’re increasingly like dinosaurs.
One of the metaphors I like to use is that sleep is like the laundry. You’re not going to take the laundry out 10 minutes early to save time. You have to complete all the cycles in the washing machine. Our sleep cycles have to be completed too: otherwise we wake up and we feel like wet and dirty laundry.
National Geographic magazine, August 2018
“When I get eight hours, I know the difference. I know I’m more effective: I’m a better version of myself.”
– Arianna Huffington, co-founder of the Huffington Post, CEO of Thrive Global, and author of The Sleep Revolution: Transforming Your Life One Night At A Time
Formally sleep-deprived, Arianna Huffington, was interviewed by the National Geographic magazine in the following Q & A article with Susan Goldberg.
Thanks for sharing your expertise on sleep, the topic of our cover story. Thomas Edison called sleep “an absurdity” and “a bad habit”. Is that idea ingrained in our culture?
I think it is deeply ingrained, but we’re at a moment of transformation. What stops people from prioritizing sleep is the fear that somehow they’re going to miss out. We have so many phrases that confirm that – “You snooze, you lose,” “I’ll sleep when I’m dead.” But now there are role models, people who prioritize sleep and are super effective.
This recipe is best when it’s made in the same pan you grilled a steak in. The brandy picks up all the burnt bits of meat and seasoning, which adds awesome depth. If you back yourself to do it, use the same pan while your meat rests.
Quantities given are for 250 ml sauce.
- 4 tbsp madagascan green peppercorns
- 2 tbsp butter
- ¹⁄₂ medium red onion (super-finely chopped)
- 1¹⁄₂ tsp dijon mustard
- 80 ml brandy
- 250 ml cream
- 1 handful fresh chives (finely chopped, optional)
- 1 pinch salt and pepper
- First, crush half the peppercorns in a pestle and mortar, or chop them finely with a knife.
- Melt the butter in a medium-sized pan over a medium heat and add the peppercorns (whole and chopped) and the red onion, and sauté them gently until the onions begin to caramelise.
- Add the mustard and stir it around until it begins to stick to the bottom of the pan.
- Now throw in the brandy and light it with a lighter to burn off the alcohol. If that scares you, just boil it until it has reduced by two-thirds. It’ll give you the same end result – but, of course, flambéing looks cooler.
- Add the cream, reduce the heat and simmer until the sauce has thickened.
- As your last move before serving, season it with salt and pepper and stir through the fresh chives.
Quantities given are for 1 serving
- ¹⁄₄ head cauliflower
- 1 tbsp butter
- ³⁄₄ tbsp double cream
- 1/8 head green cabbage (finely shredded)
- 1/8 cup spring onions (chopped)
- ¹⁄₄ handful dill (finely chopped)
- ¹⁄₄ pinch salt and black pepper
- Steam the cauliflower
- While you’re steaming the cauliflower, saute the cabbage in the butter in a large pan until it soft and translucent.
- Once the cauliflower is soft, pour off the water and add the the cauliflower to the pot with the cream and 2 tbsp of butter with some salt and pepper, then puree with the a stick blender.
- Now, mix the ‘caulimash’ with the cabbage along with the spring onions, dill and a last round of seasoning.
- Serve immediately.