Feeling holiday food guilt? You don't have to - FIT Talk With Tania - Castanet.net

Photo: Contributed

No matter what you might think, what you've been told or what worked for you in the past, skipping meals isn't the answer.

Last week, we celebrated Christmas and just like that, 2022 comes to an end as Sunday kicks off a whole new year.

The New Year is a funny thing. For some it's looked upon as a new start with new opportunities. For others it's merely a continuation of their status quo, which is great if your status quo has you on a positive trajectory in those important areas of your life.such as health.

But, if you're one of the many who reluctantly told themselves they would enjoy the holidays, aka attend the parties, show up at the dinners and eat some treats, and are now feeling guilty, I'm here to tell you that stops here.

Don’t drive yourself crazy with thoughts like, “I really shouldn't have had those potatoes with the stuffing,” “I knew I should've just said no to wine and had a glass of water” or “I should've just stayed home and not gone to the party, I would have saved so many calories” That kind of thinking, the kind that has you “should-ing” all over yourself, is toxic and destructive—not only to your physical health but your mental health as well.

Replaying those thoughts and allowing them to dictate your actions, which when it comes to food, more often than not translates to not eating in an attempt to rebalance the caloric intake scale and reconcile the numbers. But things like deprivation, skipping meals, and crazy elimination cleanses wouldn't make sense for clear-thinking, rational adults in any other circumstance.

A mind plagued by guilt for eating things you feel you shouldn't, by fear that because of what you ate you'll never be able to lose the holiday weight around your midriff and by desperation because every year you fall into the same cycle and can't seem to break free from, is a breeding ground for chronic dieting and disordered eating.

Skipping meals isn't the answer. None of the crazy diet things you're going to see popping up on your social media this time of year is the answer. In fact, diving into another diet in the hopes that this one just might be the one that works will simply set you up to fail.

I've seen it happen time and time again, and the toll it takes not only on your body, but on your mental health, and even your overall lifestyle, is not something to be taken lightly.

When a person lives with guilt, fear, desperation, shame, disgust, sadness – pick a negative emotion – about themselves, especially when it comes to something we literally need to do everyday to survive like eat food, it eventually begins to affect all aspects of life.

Parents who continually skips breakfast and is always counting calories is modelling disordered eating rather than taking an opportunity to teach their kids how fuel their bodies and balance those treats. As a former educator, the number of kids I've seen come to school without eating by choice is mind-boggling. The spouse who starts stressing on Wednesday for date night on Friday because he or she doesn't feel comfortable wearing anything but baggy clothes to hide his or her body, will likely spend the evening stressed, upset and in their own head, not able to enjoy that precious time set aside to engage and connect with their partner and grow the relationship. And to think, something essential to our survival is at the root of it all.

Let me rephrase that—it’s not the food, it's the perception of the food. It's how we look at it, how we think about it and our belief system around eating it. Food either fuels your body or it fuels your soul and we need both.

Every food on this planet can be classified as a protein, a fat or a carbohydrate—our PFCs or, macro nutrients. When we eat our PFCs in the right portions, in the right frequency throughout the day and are consistent with that, we are using food to create hormonal balance and stabilize blood sugar, the body's sweet spot.

It's in this place of homeostasis (balance) that your body will naturally release stored fat, turn on metabolism, increase energy, bring down cholesterol and blood pressure and lower your risk for lifestyle diseases.

The key is, you need food to make it happen. Nine times out of 10 the people I work with aren't eating enough food. I had a client just the other day who said, “I can't believe how little food I was surviving on, actually, and I was still gaining weight no matter what I did.”

That same client, just a few weeks later, reported increased strength at the gym, more energy, and has now shed more than two inches from her waist.

So before you let the guilt, fear and desperation drive you to do something that won't serve your body or your long-term goals, ask yourself these three questions:

1. Is what I'm about to do based in science?

2. Can I do this for life?

3. Would I let my kids do this?

If you can answer yes to all three, you've got a winner.

If you're looking to make 2023 your last weight loss resolution, check out Tania's free 15 mins training video here.

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.

Adblock test (Why?)

Feeling holiday food guilt? You don't have to - FIT Talk With Tania - Castanet.net
Read More

6 Best Diets of 2023, Vetted by Dietitians - Good Housekeeping

Natalia LavrenkovaGetty Images

Striving to fit a certain body image is out, achieving total body wellness is in. That mission starts in the kitchen, and it means enjoying meals that keep your heart healthy, steady your mood, nourish your organs, support a strong immune system and give you the energy you need to slay your busy days. If you're looking to adjust your eating habits in the new year, keep this key word in mind: Satisfaction. Eating should be a pleasurable experience, and it’s totally possible to do that in a healthful and nutritious way.

"A healthy eating plan has to be sustainable for you and your lifestyle," says Stefani Sassos, M.S., R.D.N., C.S.O., C.D.N., a registered dietitian and deputy director of the Good Housekeeping Institute Nutrition Lab."Most diets don’t work because they focus on restriction. Commit to shifting your mindset to abundance in 2023." Her advice? Instead of cutting out certain foods or entire food groups, which can mean missing out on crucial nutrients your body needs to function, focus on filling mealtimes with nutrient-dense foods that will nourish you now, plus help steer you toward a lifetime of healthy eating habits.

Our list of the best diets of 2023 focuses on heart health, foods to improve your brain function, eating more plants, sustainability and enjoyment. And if you want to shed a few pounds, we have some science-backed suggestions for how to do that in a healthy way, too. But these diets are not trendy quick fixes. Rather, they are designed to be maintainable and — you guessed it — enjoyable.

Our top picks:

Regardless of what diet or eating plan you end up committing to, there are a few general things to keep in mind to support the goal of total body wellness:

• Stay hydrated: “Drinking enough water on a daily basis is the single best thing you can do for your body and health,” Sassos says. Every single cell in your body requires water to function, and proper hydration can also improve sleep quality, cognition and mood. Commit to mostly drinking still or sparkling water, then keep it interesting by infusing your beverages with fresh fruit and herbs for added flavor.
• Think plant-forward: Research shows that eating plenty of fruits and veggies can reduce your risk for several chronic diseases, including cancer, heart disease and diabetes, all while promoting better overall health. “Some nutrients found in fruits and veggies can’t be found anywhere else,” says Sassos. Instead of loading up on heavily processed items that often contain minimal nutrition and excess calories, focus on finding delicious ways to add more produce to your meals. For instance, make and freeze veggie egg wraps instead of buying fast food breakfast sandwiches, or instead of munching on chips for a snack, dunk veggie sticks in hummus or fruit slices in nut butter. You’ll feel more satisfied and satiated, plus boost your nutrient intake all at once.
• Prioritize healthy fats: Your body needs healthy fats to function, because they're a source of essential fatty acids, which the body can’t make itself, and certain vitamins can only be absorbed with the help of fats. The key is to swap saturated fats for unsaturated fats. The former can harm the heart over time, whereas healthy fats of the monounsaturated variety (found in foods like avocado, nuts and olive oil) can help protect your heart by reducing levels of "bad" LDL cholesterol and supporting levels of "good" HDL cholesterol in the blood, says Sassos.
• Choose lean proteins: “Protein is a key part of any diet and is the building block of life,” Sassos says. “It’s important for growth, tissue repair, muscle function and more, and it also helps fight infection, keeps body fluids in balance, assists with blood clotting and even carries fats, vitamins, minerals and oxygen around the body.” Lean protein in the form of fish, poultry, soy-based options like tofu or tempeh and legumes, such as beans and lentils, are all optimal protein sources.
• Go for grains: Whole grains are a key component of any nutritious diet. “Abundant in fiber, they have a range of healthy benefits, from supporting healthy digestion to promoting better glycemic control,” Sassos says. Brown rice, whole oats, farro, teff and quinoa are some great examples of this healthy staple.
• Minimize sodium and added sugars: Your body does need a very small amount of sodium to work properly, but too much can be harmful to your health, particularly if you have or at risk for heart disease. “Still, Americans consume more than 3,400 milligrams of sodium daily on average, which is far more than the recommended 2,300 milligrams limit,” Sassos says. Likewise, too much added sugar can raise your risk for chronic diseases like heart disease, diabetes and some cancers. “The U.S. Department of Agriculture (USDA) and U.S. Department of Health and Human Services (HHS) recommends limiting added sugar to 10% of your total daily calories," says Sassos. "On a 2,000-calorie daily diet, that's 50 grams per day."
• Get moving: “Although nutrition is a huge part of the health equation, complementing your healthy eating routine with exercise can increase the benefits and elevate the health of your body and mind,” Sassos says. Even a brisk 30-minute walk each day can have a positive impact.

Our list of best diets hits all of those high points, and more. Read on to learn why each of these diets earned a top spot on our list.

Take time to speak with your primary care provider and/or a registered dietitian before making changes to your diet. Pre-existing health conditions may prevent some from following prescribed dietary plans without affecting their health in unexpected ways. Make sure you identify any specific nutritional needs or potential physical side effects before selecting a long-term diet. Also note that weight loss, health and body image are complex subjects — before deciding to go on a diet, we invite you to gain a broader perspective with our exploration into the hazards of diet culture.

1

Best Overall Diet

Mediterranean Diet

2

Best Diet for Heart Health

DASH Diet

3

Best Diet for Weight Loss

The WeightWatchers Program

4

Best Diet for Brain Health

MIND Diet

5

Best Plant-Based Diet

Flexitarian Diet

6

One to Watch

Nordic Diet

What are the benefits of a healthy diet?

Adhering to a style of eating that supports overall wellness helps ensure that you get the nutrients necessary to help your body function properly — a balanced diet supports the health of your heart, brain, bones, muscles, immune system, skin and every single cell. The right mix of foods helps give you energy, promotes quality sleep and even helps with stress relief.

What's the best way to start a diet?

First, pinpoint what your goal is. Maybe you have heart disease risk factors that you want to control, perhaps you want to focus on preserving your brain function or you are looking to lose a few pounds to address a health condition. Or, you may just be someone who thrives when you have a plan to follow. If you have concerns about your weight or eating habits, it’s always a good idea to talk to your doctor before making any major lifestyle changes on your own.

How do you stick to a diet?

Don’t overthink it. “Healthy eating doesn’t need to be complicated," says Sassos. "Some of the best healthy eating practices are simple and don’t require much time or money. If any diet or plan gives you anxiety or stress, it’s a sign to stop and return to the basics —drinking lots of water, eating your veggies and tuning in to your body’s natural hunger cues." Most importantly, don’t let the flood of fleeting diet trends and fads you may see on social media fool you — most of these are either unsustainable long-term, unhealthy at their core or can lead to dangerous yo-yo dieting.

Alyssa Jung Senior Editor Alyssa is a senior editor for the Hearst Health Newsroom, where she has written research-backed health content for Prevention, Good Housekeeping and Woman's Day since 2017.

Adblock test (Why?)

6 Best Diets of 2023, Vetted by Dietitians - Good Housekeeping
Read More

Could Eating Tomatoes Improve Your Gut Health? - SciTechDaily

The researchers discovered that young pigs that ate a diet high in tomatoes for two weeks had an increase in the diversity of their gut microbes and a shift in their gut bacteria towards a more favorable profile.

According to researchers, the favorable results obtained from studies on pigs warrant further investigation in human subjects.

According to researchers, a diet heavy in tomatoes for two weeks led to an increase in the diversity of gut microbes and a change in gut bacteria towards a more favorable profile in young pigs.

Based on these findings from a short-term intervention, the research team plans to conduct similar studies in humans to explore the potential health-related connections between consuming tomatoes and changes to the human gut microbiome.

“It’s possible that tomatoes impart benefits through their modulation of the gut microbiome,” said senior author Jessica Cooperstone, assistant professor of horticulture and crop science and food science and technology at The Ohio State University.

“Overall dietary patterns have been associated with differences in microbiome composition, but food-specific effects haven’t been studied very much,” Cooperstone said. “Ultimately we’d like to identify in humans what the role is of these particular microorganisms and how they might be contributing to potential health outcomes.”

The research was recently published in the journal Microbiology Spectrum.

The tomatoes used in the study were developed by Ohio State plant breeder, tomato geneticist, and co-author David Francis, and are the type typically found in canned tomato products.

Ten recently weaned control pigs were fed a standard diet and 10 pigs were fed the standard diet fine-tuned so that 10% of the food consisted of a freeze-dried powder made from the tomatoes.

Fiber, sugar, protein, fat, and calories were identical for both diets. The control and study pig populations lived separately, and researchers running the study minimized their time spent with the pigs – a series of precautions designed to ensure that any microbiome changes seen with the study diet could be attributed to chemical compounds in the tomatoes.

Microbial communities in the pigs’ guts were detected in fecal samples taken before the study began and then seven and 14 days after the diet was introduced.

The team used a technique called shotgun metagenomics to sequence all microbial DNA present in the samples. Results showed two main changes in the microbiomes of pigs fed the tomato-heavy diet – the diversity of microbe species in their guts increased, and the concentrations of two types of bacteria common in the mammal microbiome shifted to a more favorable profile.

This higher ratio of the phyla Bacteroidota (formerly known as Bacteriodetes) compared to Bacillota (formerly known as Firmicutes) present in the microbiome has been found to be linked with positive health outcomes, while other studies have linked this ratio in reverse, of higher Bacillota compared to Bacteroidota, to obesity.

Tomatoes account for about 22% of vegetable intake in Western diets, and previous research has associated the consumption of tomatoes with reduced risk for the development of various conditions that include cardiovascular disease and some cancers.

But tomatoes’ impact on the gut microbiome is still a mystery, and Cooperstone said these findings in pigs – whose gastrointestinal tract is more similar than rodents’ to the human GI system – suggest it’s an avenue worth exploring.

“This was our first investigation as to how tomato consumption might affect the microbiome, and we’ve characterized which microbes are present, and how their relative abundance has changed with this tomato intervention,” she said.

“To really understand the mechanisms, we need to do more of this kind of work in the long term in humans. We also want to understand the complex interplay – how does consuming these foods change the composition of what microbes are present, and functionally, what does that do?

“A better understanding could lead to more evidence-based dietary recommendations for long-term health.”

Reference: “Short-Term Tomato Consumption Alters the Pig Gut Microbiome toward a More Favorable Profile” by Mallory L. Goggans, Emma A. Bilbrey, Cristian D. Quiroz-Moreno, David M. Francis, Sheila K. Jacobi, Jasna Kovac and Jessica L. Cooperstone, 8 November 2022, Microbiology Spectrum.
DOI: 10.1128/spectrum.02506-22

The study was funded by the U.S. Department of Agriculture, the Ohio Agricultural Research and Development Center, and the Foods for Health initiative at Ohio State.

Adblock test (Why?)

Could Eating Tomatoes Improve Your Gut Health? - SciTechDaily
Read More

First "virovore" discovered: An organism that eats viruses - New Atlas

Name a type of organic matter and chances are some type of organism has evolved to eat it. Plants, meat, algae, insects and bacteria are all consumed by different creatures, but now scientists have discovered something new on the menu – viruses.

Since viruses are found absolutely everywhere, it’s inevitable that organisms will consume them incidentally. But researcher John DeLong at the University of Nebraska-Lincoln wanted to find out if any microbes actively ate viruses, and whether such a diet could support the physiological growth of individuals and the population growth of a community.

“They’re made up of really good stuff: nucleic acids, a lot of nitrogen and phosphorous,” said DeLong. “Everything should want to eat them. So many things will eat anything they can get ahold of. Surely something would have learned how to eat these really good raw materials.”

To test the hypothesis, DeLong and his team collected samples of pond water, isolated different microbes, and then added large amounts of chlorovirus, a freshwater inhabitant that infects green algae. Over the next few days the team tracked the population size of the viruses and the other microbes to see if the latter was eating the former.

And sure enough, one particular microbe seemed to be snacking on the viruses – a ciliate known as Halteria. In water samples with no other food source for the ciliates, Halteria populations grew by about 15 times within two days, while chlorovirus levels dropped 100-fold. In control samples without the virus, Halteria didn’t grow at all.

In follow-up tests, the team tagged chlorovirus DNA with fluorescent dye, and found that Halteria cells soon began to glow. This helped confirm that Halteria was indeed consuming the virus.

These experiments show that the newly coined term “virovory” can now take its place among herbivory, carnivory et al, with Halteria crowned the first known virovore. But of course, it’s unlikely to be the only one out there, and the researchers plan to continue investigating the phenomenon, including its effects on food webs and larger systems like the carbon cycle.

The research was published in the journal Proceedings of the National Academy of Sciences.

Source: University of Nebraska-Lincoln via Eurekalert

Adblock test (Why?)

First "virovore" discovered: An organism that eats viruses - New Atlas
Read More

KBC: Amitabh Bachchan goes ‘ulti baat' as Vicky Kaushal says how he loses weight - Hindustan Times

tv

Published on Dec 29, 2022 10:41 PM IST

Kaun Banega Crorepati 14: When Vicky Kaushal revealed how he can lose weight by eating burgers, and pizzas, Amitabh Bachchan said ‘yeh toh ulti baat hogayi'. Watch video.

KBC 14: Vicky Kaushal's response of losing weight stunned Amitabh Bachchan.

ByHT Entertainment Desk

Actor Vicky Kaushal has revealed that he has a 'beautiful problem' that he doesn't gain weight. This remark of Vicky on the sets of Kaun Banega Crorepati 14 (KBC) stunned host Amitabh Bachchan as well as actor Kiara Advani, Vicky's hot seat partner in the reality show. Taking to Instagram on Thursday, Sony Entertainment Television posted a clip from the KBC episode. (Also Read | Amitabh Bachchan tells Vicky Kaushal ‘apke humare haalat ek jaise hain’ as they discuss cooking woes, preparing egg dish)

In the video, Vicky told Amitabh Bachchan, "Sir mujhe na ek bohut khoobsurat problem hai. Mera wazan nahi bhadhta sir (Sir I have a beautiful problem. I don't gain weight)." A shocked Amitabh looked at him with his mouth open. Vicky continued, "Main burger pizzze kha ke wazan ghata sakta hun (I can lose weight by eating burgers, pizzas)." Amitabh maintained his expression as he looked at the audience while Kiara, sitting next to Vicky, laughed.

The KBC host asked him, "Wazan badhane k liye phir kya karte hai aap (What do you do then for gaining weight)?" Vicky replied, "Phir sir bohot boring sa khana khana padhta hai. Jaese ki sab kuch grilled khana hai (Then I have to eat boring food. Like grilled food)." Kiara asked, "For gaining weight?" and Vicky agreed. She looked at Amitabh as he had a confused look.

View this post on Instagram

A post shared by Sony Entertainment Television (@sonytvofficial)

Vicky continued, "Log gym jaate hai wazan ghatane k liye mujhe gym jana padhta hai wazan badhane k liye (People to the gym to lose weight, I have to to the gym for gaining weight)." When Amitabh responded, "Yeh toh ulti baat hogayi ekdum (This is a very odd matter)" Vicky smiled and said, "Lekin sir Punjabiyo k liye bohut acchi problem hai (But it's a good problem for Punjabi people)." The video ended with Amitabh laughing loudly and Vicky and Kiara joining him.

Recently, Vicky and Kiara shared fan moments with Amitabh on KBC. On Thursday, Vicky and Kiara took to their Instagram and posted pictures and videos with the KBC host.

"Aaj khush toh bohot hain hum (Today I'm very happy)...Been watching the show for 22 years on TV... finally got a chance to be on the show with the Legend! Watch the telecast tonight," Vicky wrote. In the video, he was seen dancing and also taking blessings from Amitabh by touching his feet.

Kiara dropped a selfie with Amitabh and wrote, "My fangirl moment of 2022! From watching KBC at home to being on the hot seat with the one and only legend @amitabhbachchan sir! Thankyou ..Truly a dream come true to be on your show sir."

Vicky and Kiara have recently worked together in Govinda Naam Mera. The film also stars Bhumi Pedneker. In the upcoming months, Vicky will be seen in Meghna Gulzar's next film Sam Bahadur alongside Sanya Malhotra and Fatima Sana Shaikh. Kiara will be seen with Kartik Aaryan in Satyaprem Ki Katha.

Get more updates from Bollywood, Hollywood, Musicand Web Seriesalong with Latest Entertainment Newsat Hindustan Times.

• ABOUT THE AUTHOR

  

  HT Entertainment Desk

  Dedicated professionals who write about cinema and television in all their vibrancy. Expect views, reviews and news.

Topics

kbc kaun banega crorepati 14 amitabh bachchan vicky kaushal kiara advani + 3 more

kbc kaun banega crorepati 14 amitabh bachchan vicky kaushal kiara advani + 2 more

Personalise your news feed. Follow trending topics

Trending Topics to Follow

• Indian Cough Syrup
• Rajesh Khanna
• Elon Musk
• Coronavirus Live Updates
• Horoscope Today

Adblock test (Why?)

KBC: Amitabh Bachchan goes ‘ulti baat' as Vicky Kaushal says how he loses weight - Hindustan Times
Read More

Where are the best places to eat in Suffolk 2023? - East Anglian Daily Times

Maria @ New Street Market, Woodbridge 

At the time of writing Maria Elia had finished her residency at the Woodbridge lifestyle and fashion store...taking a much-needed break. We adored Maria’s moussaka croquettes, silky white beans in a broth with shredded ham hock, lobster emulsion and aioli, and an unusual but delicious skewer of shawarma sprouts. Wholesome, hearty and generous fare. She could return in 2023...otherwise look out for private dining events at her Suffolk barn. CSJ 

Nourish, Newbourne 

Owner Tracey, a former teacher, has put so much love into this sprawling country café. The dining areas are utterly charming. They make amazing speciality hot chocolates. And the breakfast offering is divine – I’m not a big avo on toast fan, but theirs, loaded with crunchy bacon, halloumi and chilli jam was something to behold. If it’s a cuppa and cake you’re after, their counter brims with homemade options. CSJ 

The Unruly Pig, Bromeswell 

Currently the UK’s number one gastropub. Service, fabulous food, and a very decent wine list combine here to make for a special meal. We adored every morsel, from bread with whipped anchovy butter, to the silkiest veloute with smoked eel, buttery mallard, and plum and pistachio frangipane tart. Just wonderful. CSJ 

The Viet Street Food Company, Beach Street, Felixstowe 

Despite being absolutely crazy with visitors on our trip, this place managed to get food on the table (via their buzz-when-ready service) sharpish. And very decent grub it is too. Aromatic, deeply savoury and nourishing pho is a must-try in the colder months. As are their loaded rice pots, strewn with fresh salad and crushed peanuts. Then there are the banh mi sandwiches. A must-try if you’re taking a stroll in the seaside town. And grab a beer from the Hopsters bar opposite! CSJ 

Two Magpies, various locations 

I guess everyone has their favourite TM product now. My choices fly a little under the radar, because I’m not picking their sourdough bread, pastries, doughnuts or even their rich brownies. On a visit to Aldeburgh in the summer to stay with a friend, I was blown away by the bakery’s scones. Yes – that's right, a simple scone. Two Magpie’s version (make sure you ask for jam if you’re getting a takeaway, they have pots available) reigns supreme for me. They are enormous, with a subtle sweet flavour, soft, pillowy centre, and delicate crunch on the outside. As for the rest? My other go-tos are the chocolate cookie, Marmite whirls, and caraway-flecked cheese straws. CSJ 

The Woodyard, Woodbridge 

I had a flipping brilliant meal here with my husband and son. A meal that undercut high street competitors on price (and quality) by quite some mark. 

Forget your big-name brands, and support the small guys. Here pizzas are baked on Italian biscotti stones, and covered in the best crushed tomato sauce, melty mozzarella, and toppings.  

Do order the bread with garlic butter dip – it is so worth it. And the house salad is delish too. We were slightly let down by dessert but if you want something sweet I highly recommend a scoop or two of H&J gelato from the counter. CSJ 

Sur-Mer, Aldeburgh 

A little touch of Soho, exported to the Suffolk coast. People are loving the simplicity of the restaurant’s classic lobster and chips. My stand out dishes (and make sure you order a Fishers Gin cocktail first), were the crispy cod cheeks with curried tartare, and the kitchen’s superlative take on a crab salad. Here, sweet ribbons of white crab meat were married with a light dressing and chives, served with a citrussy, smoky avocado puree, pickled cucumber and a quenelle of brackish brown meat. One of my favourite starters of the year. CSJ 

The Anchor at Walberswick 

Everyone always bangs on about fish and chips in Aldeburgh, and that’s fine if you fancy standing in a line for half an hour (at least) and dropping serious coin. 

But for me, the best fish and chips in Suffolk reside a little further down the coast in the pretty little village of Walberswick, and specifically at The Anchor. 

We go at least three or four times a year, always order the same thing – and the quality and consistency is always spot on. 

A big chunk of fish, perfectly cooked, encased in a light batter coating, teamed with some cracking chips and top tier mushy peas. 

Team it with a pint of Adnams Dry-Hopped and you are living the good life. MH 

MID SUFFOLK

Watson & Walpole, Framlingham 

Ruth and David Watson and chef Rob Walpole have created a slice of Italian heaven in Framlingham. Their unwillingness to compromise on ingredients, relaxed ‘neighbourhood style’ dining room, and earnest menu, where flavour not frills are the focus, have made this place a mecca for foodies. 

We still rave about the whipped baccala mantecato with charred lemon, the airy courgette fritti, tender nuggets of octopus, and THAT tiramisu, dosed out into bowls at the table. An utter pleasure. CSJ 

Retreat East, Hemingstone 

Named as one of the most romantic places to stay in the country, Retreat East has it all. Gorgeous accommodation. A bijoux spa. And the Great Barn, where head chef Adam Spicer combines home grown herbs, fruit and vegetables with prime local produce to stunning effect. Stand outs included a sea bass fillet swimming in a warm tartare sauce with crispy oyster, duck with cherry hot sauce, and a chocolate tart with sea buckthorn sorbet. Rumour has it the afternoon teas are something rather special too. CSJ 

IPSWICH AREA

16 Steakhouse at Venue 16 

I’m a big fan of meaty dishes, and if you are too, this is the place for you. Steaks galore were on the menu, as the name suggests, but when I went, I had a beef burger as they were buy-one-get-one-free.

Succulent, cooked to utter perfection, and topped with a brioche bun – what more could you want?  

But wait – there's more.  

Dessert was amazing. Karl’s Melting Ball,  featured a white chocolate ball with a shortbread biscuit crumb, vanilla ice cream, fruit and a milk chocolate ganache. When the waitress brought it over, she poured on a hot chocolate ganache. Simply divine.  

And I’ve got to give a special shout out to the moules mariniere. I’m a sucker for seafood and the serving of mussels was generous and plentiful – with the creamiest sauce imaginable. Lapping up the remains with warm crusty bread is what winter dining is all about. DL 

La Cueva 

If you’re looking for a touch of glam in the centre of Ipswich, La Cueva fits the bill.

From the gorgeous interiors to its glittery cocktails, you’ll almost forget you’re in Ipswich. 

The food was great when I visited earlier this year. What especially stood out for me was the fish sharing board - think smoked salmon, poached salmon, prawns, and crab (served of course with a marie rose sauce and a selection of freshly baked breads), it really set the tone for the evening.  

The mains, I had the herb-crusted pork fillet with pork belly, which was absolutely delicious. Tender, soft, and with a bit of pork crackling on top, it was incredible. It was served in a delicious red onion jus, and accompanied with caramelised apple and a side of bubble and squeak. 

That, washed down with a glass of wine and a glittery pornstar martini was a top-notch meal. DL 

On The Huh 

My most recent meal out was a Sunday roast at On The Huh; a small town centre café on St Peter’s Street.  

I’m really not a roast dinner fan, but I’d heard a lot of buzz about the café's £12.50 Sunday lunches, so thought I’d give it a go. 

And it actually ended up being great value for money. For just under £13, you got a generous serving of meat of your choice (I went for the beef), some pretty big Yorkshire puddings, crispy roast potatoes, a side of veg, and an even more generous serving of gravy (thick, of course).  

Eating at On The Huh felt like going to your nan’s for tea. No frills, friendly, and cute décor to match. 

Oh, and the dessert. A huge helping of apple cinnamon and date crumble, served with ice cream or custard (we went for the former). Warming, tasty, and filling, it was the perfect lunch on a wintry afternoon. DL 

Hintlesham Golf Club 

I ate here at the beginning of the year with a friend, and we both were blown away by the lovely, country club-style dining room with its views out over the tees, excellent service, and very reasonable set Sunday menu (under £30 for three courses). 

By far the best dish was the roast beef, which was perfectly cooked, and plated with one of the biggest Yorkshire puds I’ve ever seen, fresh, seasoned, nicely prepared veg, plenty of golden potatoes, and a really rather good gravy. 

Excellent value and a nice family-friendly spot. CSJ 

Storico, Ipswich 

I have nothing but praise for this little family pizza joint in the centre of Ipswich. We were greeted like old friends, and the pizza (you can see the wood-fired oven from the dining room) was as good as anything we’ve eaten in Italy. 

If pasta is more your thing, they handmade a few different varieties. Just pick your favourite, choose a sauce from the menu, and order away. 

The only negative was the fact desserts didn’t appear homemade. But you probably wouldn’t have room anyway! CSJ 

The Peacock, Chelsworth 

The best place we ate in 2022, The Peacock absolutely blew us away and joined a short list of eateries in Suffolk which have utterly knocked our socks off over the years. 

If I tell you the others were Tuddenham Mill, 1921, Pea Porridge and The Brewers in Rattlesden, you should get an idea of the sort of level I’m talking about. 

Put simply, The Peacock's food - and overall package - is just on a totally different level to anything we’ve been lucky enough to sample in the county for years. 

Once the favoured haunt of The Krays, the Peacock is now making waves under head chef Sam Clover and GM Jack Butler. 

I don’t have space here to go into any great detail, but suffice to say the food was the best we’ve had this year, the service was superb and the surroundings and atmosphere absolutely spot on. 

They offer rooms too, so make a night of it if you can. If you only take one thing away from this list, make it The Peacock. MH 

The Angel Inn, Stoke By Nayland 

Re-opened earlier this year, and named as one of the best small hotels in the country recently, a lot of money has been injected into this country inn, where every comfort has been thought of in the bedrooms, and where chef Ruben has created a stunning, inventive menu, with little nods throughout to his Spanish heritage. 

Star of the show on our visit was toasted rice with hare, draped with a stock veil that melted into every crevice. Star cooking. CSJ 

WEST SUFFOLK

The Edwardstone White Horse 

I stand by my gushing praise of this country pub – I think, one of the best in the region. A pub with an almost un-ending book of beers (largely naturally fermented) to sample, an on-site brewery, and a short menu that hits the spot, without breaking the bank. Think billowing sourdough pizzas, and Dingley Dell charcuterie platters or cheese boards with homemade beer bread and pickles. There are plenty of board games to get stuck into too. CSJ 

Squires Restaurant, Bedford Lodge Hotel, Newmarket 

A stylish dining room with a real sense of occasion about it – and food to match. My vegetarian dining partner found her goats’ cheese with barbecued pineapple and piquillo emulsion, and following course of celeriac steak in a wafu dressing faultless. My own main course of guinea fowl ballotine with Jerusalem artichoke puree, salsify, baby leeks and fresh truffle shavings was also outstanding. 

Out of all the places I’ve had the pleasure of staying in during 2022, I can say unequivocally that Bedford Lodge’s breakfast was the best by quite a distance. An almost endless buffet of homemade granolas, cakes, smoothies and more, followed by a fabulous cooked full English. CSJ 

The Three Blackbirds, Woodditton 

We loved this Chestnut Inn property when we visited in February – a beautiful old building, all cosy and welcoming inside, with a real buzz about it. 

It’s been voted as one of the top dog friendly pubs in the country, and I can report they very much make your hound feel at home. 

The food was top notch too, with our highlights including the Claydon Farm chicken breast main, the burger and Phil’s homemade doughnuts.  

I still don’t know who Phil is, but take it from me, the man knows his doughnuts. MH 

Rustico, Bury St Edmunds 

Quality independent Italian eateries are as rare as rocking horse dung, so we were delighted to discover this gem in April. 

Rustico looks great – exposed timber beams in a beautiful 17th century building – and the welcome is tremendous, particularly from owner Michele. 

The food, of course, is the main attraction – and these are the sort of authentic Italian dishes you rarely see on our shores. 

Both our mains – oxtail ragu and proper Italian carbonara – were fantastic, as was our lunchbox-sized slice of tiramisu that we shared for dessert. MH 

Worlington Hall 

We popped along to the historic hall for a stay in June, and very nice it was too. 

Beautiful grounds, featuring a pond and their own little jetty – very nice for a drink and a ponder on a sunny day – plus a character-packed old building. 

I had soy-glazed duck and mushroom dashi as my main at dinner, which is one of the single best dishes I consumed this year – and I’ve consumed a lot! 

It is expensive, but worth pushing the boat out if your budget allows. MH 

SOUTH SUFFOLK

Fields Farm Shop & Café, East Bergholt 

This place is tucked off the beaten track, immersed in Constable Country and surrounded by walks –perfect for dog rambles (it’s very dog friendly). We had one of the best Sunday roasts we’ve ever eaten in East Anglia here. Wibbling, melting pork belly with crunchy skin. Blush pink slices of beef. Puffy Yorkshires. Carefully prepared veg (including a vat of cauliflower cheese). And lashings of proper gravy. Great cakes too! CSJ 

NORTH SUFFOLK

The Pink Tiffin, Bungay 

This one’s a little bit different. Every single week the owner/cook conjures a menu of curries, sides and snacks for delivery in the Beccles/Bungay area. Everything is made from scratch, using locally sourced meat and veg – even Fen Farm’s butter for the incredible butter chicken. My advice, order one of everything and share between you as a group/family. Make sure you buy some of his sensational pickles. And his mum’s savoury Indian biscuits too. Those living out of area can buy Pink Tiffin dishes in the freezers at Earsham Street Deli’s Bungay and Snape Maltings shops. CSJ 

OVER THE BORDER

The White Hart Inn, Mersea 

I’m going to skip into Essex for a meal I have been telling everyone about since our visit in the summer. Revamped by the same folk behind The Sun Inn in Dedham, The White Hart’s food is uncomplicated, vibrant and overflowing with flavour. 

Are the acoustics in the dining room a little invasive? Yes, it can get noisy, but I can absolutely overlook this for the sheer quality of what we ate – half the price, might I add, of the venue we dined at a few days later, and much much better. 

I mean, where do I even start? With the dashi broth, secreting smoked eel, al dente leeks and a chilli kombu custard? With the battered hunks of chicken and pork terrine with their mustardy puree? Or with the main course that has beaten all others this year to be my most favourite – plaice in a caper sauce with split dill oil and a farce of insanely-good, spicy café de Paris mousse? I’m telling you, I have dreams about that dish – and they better bring it back in 2023! CSJ 

MJP @The Shepherds, Fen Ditton 

We finished the year in style with a stay at Michelin-starred chef Mark Poynton’s relatively new venture, a 16th century pub with rooms in the quiet Cambridgeshire village of Fen Ditton. 

It’s a super place, offering both a lounge and restaurant while blending history and character with modern touches. 

As you’d expect from a man with his pedigree, the food is wonderful – confident cooking with precision, presentation and flavour at its core. 

Our steak main was perhaps the prettiest dish we ate all year, as well as one of the tastiest. 

A real gem. MH 

 

 

 

  

 

 

 

 

 

 

 

 

 

Adblock test (Why?)

Where are the best places to eat in Suffolk 2023? - East Anglian Daily Times
Read More

Can't eat just one potato chip? Science says blame your genes - New York Post

Turns out not being able stop after one chip is actually in your DNA.

Researchers at Osaka Metropolitan University in Japan uncovered a gene that has a strong correlation to obesity prevention. It helps you to stop yourself before you overeat, especially greasy junk foods.

The put-the-fork-down gene — called CREB-regulated transcription coactivator 1, or CRTC1 — along with a related neuron, melanocortin-4 receptor, or MC4R, were both studied in mice to observe how those genetic matters affect eating habits.

Consumption of fatty foods significantly swayed the results.

A group of mice who had CRTC1 deleted from their genes first tested the same against a control group when fed a standard diet, EurekAlert reported.

Science is learning why people overeat. The answer could be in a gene deficiency.

Shigenobu Matsumura, Osaka Metro

However, when the CRTC1-deficient group was put on a high-fat diet, they developed diabetes and gained more weight than the control mice.

“This study has revealed the role that the CRTC1 gene plays in the brain, and part of the mechanism that stops us from overeating high-calorie, fatty and sugary foods,” said Professor Shigenobu Matsumura, head of the study’s research team.

“We hope this will lead to a better understanding of what causes people to overeat.”

Adblock test (Why?)

Can't eat just one potato chip? Science says blame your genes - New York Post
Read More

Why South Indians Eat On Banana Leaves - Health Benefits And More - NDTV Food

Just a glimpse of a south Indian food platter is enough for us to salivate. The unique blend of aroma and flavours found in south Indian food has made people all over the world fall in love with it. And if it's served in the traditional way - on a banana leaf, it tastes even better. Sadya is a popular celebratory meal in south, and is always served on a banana leaf. While wolfing down all the different dishes in the thali, have you ever wondered why food is served on a banana leaf? Is it for health reasons or for taste? It is actually a mix of both.

A study published in the 'Journal of Ethnic Foods' reminds us that the use of banana leaves dates back to the era before metal utensils came into being. Since, banana leaves were thick, big in size and also inexhaustible, they were brought into use for serving food.

While this certainly explains the convenience of using banana leaves, there's more to its benefits for serving food.

Also Read: Eating With Your Hands and Other Indian Food Traditions

_{Photo Credit: iStock}

Why is it healthy to eat on banana leaves?:

Protects Against Diseases:

Banana leaves naturally contain polyphenols, a type of antioxidants that helps build immunity and stave off common illnesses. It is believed that food served on the leaf tends to absorb the polyphenols to imbue the immunity-boosting property.

Anti-Bacterial In Nature:

Banana leaves are said to be anti-bacterial and kill the germs if present in the food, making it healthier and purer. This explains the use of banana leaves for religious customs.

More Hygienic:

When we wash our regular utensils, there is a risk of chemical residue from the soap cleaners. But banana leaves are naturally coated with a wax-like substance that prevents food from sticking to its surface. So, it's easier to wash the leaves (just rinsing with plain water will do) and more hygienic for reuse.

Besides these health benefits, there are more advantages of eating from banana leaves that make them so popular in south Indian cuisine. For one, it is more economical as compared to metal and glass plates. And secondly, banana leaves are more eco-friendly, especially in comparison to paper plates and disposable plastic plates.

(Also Read: 5 Comfort Foods That'll Make You Love South Indian Cuisine)

Also, let's not forget the joy of eating with hands, when food touches all our senses. Already hungry for a traditional south Indian banana leaf thali? Click here to see how to make it.

Featured Video Of The Day

Murmura Poha Recipes | How To Make Murmura Poha

About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.

Adblock test (Why?)

Why South Indians Eat On Banana Leaves - Health Benefits And More - NDTV Food
Read More

8 Proteins You Should Eat Every Week, According to a Dietitian - EatingWell

Skip to content

Top Navigation

Explore EatingWell

Profile Menu

Sign in

View image

8 Proteins You Should Eat Every Week, According to a Dietitian

this link is to an external site that may or may not meet accessibility guidelines.

Adblock test (Why?)

8 Proteins You Should Eat Every Week, According to a Dietitian - EatingWell
Read More

Let's eat! Can't get enough of Northwest Fudge Factory - Sudbury.com

Who would have thought that a decision to buy a vacant trading post on Highway 17 some 22 years ago would turn into a North American enterprise of fudge that is still going strong and expanding today.

Chantelle Gorham and David Kurtis of Levack started the Northwest Fudge Factory in 2001 at the Espanola turn off.

Gorham was a police officer at the time when her mother alerted her to the sale advertisement in the paper for the trading post.

“We thought we would try ownership for a year and see where it would take us. All trading posts need fudge and the fudge production ended up taking over the store,” Gorham said. 

Today, Gorham’s brother runs the Northwest Trading Company while she and her husband focus on fudge production at the 4,000-square-foot wholesale factory in Levack.  

The Northwest Fudge Factory is the only Canadian manufacturer of pre-measured fudge ingredients. Retail customers can buy the fudge and make it in kettles or buy it pre-made.  

“We are supplying stores coast to coast in Canada and the United States with flavourful fudge in a wide array of tastes,” Gorham said.

There are no down days at the fudge factory with the team pouring 140 pounds of fudge per hour. The couple even has a warehouse of sweet fudge in Michigan that services US customers.  

Gorham said the ride wasn’t always easy. In her 20s at the time, she spent long hours perfecting her recipe and then towing fudge in a trailer all over the country doing craft shows, agricultural fairs, and the CNE in Toronto.

Gorham said customer favourites are dependent on region. Chocolate and maple flavours are favoured here. Death by Fudge is a combination of the two.

She said Newfoundland has its own “screetch fudge” using Jamaican rum and Newfoundland flag fudge with three different colours.

Gorham said her favourite is the chocolate amaretto fudge while her husband prefers the mint Oreo variety called “grasshopper” fudge.

The fudge can be found at the Northwest Trading Company, at Valley Organics and the Shell station at Point Au Baril. Some companies will label the fudge as their own and others leave the Northwest Fudge Factory label.

They also do lots of fundraising initiatives for sports teams and schools.

In 2010, they secured a Guinness world record for the world’s largest slab of fudge, a record that still stands today. That’s not the couple’s only Guinness record the family holds. In March, 2020, they set a Guinness record for the world’s largest Nanaimo bar, which weighed in at 2,608 kg (5,750 pounds) and is credited to the couple’s two children, Ella and Austin.

In 2016, they created what is believed to be the world largest peanut butter cup, which weighed in at 272 kg (600 pounds), though there doesn’t seem to be a certifie Guinness record for that particular feat.

Gorham remembers her grandmother making old-fashioned sucre à creme in her younger years. For many French-Canadian families, this particular form of fudge symbolizes the holidays in the form of bitesize bits on a platter of assorted homemade baked goods.

“It’s a feel good food that often brings people memories of their grandmother baking or festivals and fairs,” she said. “No one gets a block of fudge while heading to a funeral.”

A final statement that probably no one can disagree with at all.  

The Northwest Fudge Factory can be found on Facebook or at NorthwestFudgeFactory.com.

Anastasia Rioux is a writer in Greater Sudbury. Let’s Eat! is made possible by our Community Leaders Program.

Adblock test (Why?)

Let's eat! Can't get enough of Northwest Fudge Factory - Sudbury.com
Read More