Ads & Recent Photos
Recent Images
Random images
Welcome To Roj Bash Kurdistan 

Food Room

a place for talking about food, specially Kurdish food recipes

Re: Food Room

PostAuthor: Anthea » Thu Dec 26, 2019 7:02 pm

Are carbs your friend or foe?

Carbohydrates. A crucial source of fibre and nutrients that give us all the energy we need? Or an unnecessary bulk food that plays havoc with our blood sugar?

A carbohydrate is a biomolecule made up of carbon, hydrogen and oxygen atoms.

Carbohydrates are one of three main nutrient groups found in food, along with fat and protein. Most of the things we eat are made up of differing ratios of these three macronutrients.

There are three different types of carb: starch, sugar and fibre. In the UK we eat a lot of potatoes, wheat and corn based carbs, and we get through large quantities of refined carbohydrates – like pasta, white bread, cake and biscuits. (In fact, a recent study shows that our consumption of highly processed foods, and therefore sugars, outstrips 18 other developed nations!)

What are the arguments in favour of carbs?

According to government guidelines set out in the Eatwell Guide “a third of our intake should come from starchy carbohydrates,” states Professor Louis Levy, head of nutrition science at Public Health England.

Carbs give us energy and aid exercise

Carbohydrates are our main source of fuel. The body breaks the starch down into sugars and absorbs them into the bloodstream – creating glucose. Carbs are converted into the energy we all need to keep our bodies and brains on task – from playing basketball to simply breathing. Carbohydrates, fat and protein all provide energy, but during cardiovascular workouts the body burns sugars faster. Carbs are quicker to process and convert into energy. A low carb diet can lead to low energy and increased fatigue during exercise.

Carbs are an important source of fibre

There’s good evidence that fibre can reduce the risk of cardiovascular disease, type 2 diabetes and bowel cancer. We get a lot of our fibre from starchy carbohydrates so by reducing our consumption of these carbs, we risk losing our fibre intake. As Anthony Warner, aka The Angry Chef, states, “if you’re discouraging people from eating carbohydrates, that makes eating enough fibre quite difficult.”

We can get fibre from fruit and vegetables but, as Megan Rossi from Kings College London points out, “there’s close to a hundred different types of fibre”, all of which play a different role in our health. One study shows that people eating cereal-based fibres had a decreased risk of colorectal cancer. By cutting out whole grains, she says, we deny ourselves a “a very unique type of fibre.”

Carbs can cure constipation!

Roughage is the fibrous material in vegetable based foods that the body can’t digest, and it’s crucial for getting food and waste moving through our intestines. We get most of our roughage from starchy carbs.

Carbs are a source of nutrients

Healthy sources of carbohydrate (vegetables, fruits, and legumes) are also an important source of vitamins and minerals such as calcium, zinc, iron and B vitamins. Cut out carbs and you’re also cutting back on these essential nutrients.

If you reduce your carb intake it could mean a higher fat diet

Carbs like pasta and potatoes add bulk to our meals and help us to feel full and satisfied after eating. Reducing the amount of carbohydrates you eat and replacing them with more fatty proteins like a lot of red meat and cheese could increase your intake of saturated fat, which can raise the amount of cholesterol in your blood.

What are the arguments against carbs?

Some people, including medical professionals and patients, are choosing to significantly reduce the amount of carbohydrates they’re eating – thereby rejecting the guidelines on nutritional health issued by Public Health England. In some cases, cutting carbs is about managing obesity or diabetes. But some of us are going low-carb simply because we think it makes us feel better.

Carbs cause blood sugar peaks and troughs

Eating refined carbs causes our blood-sugar levels to fluctuate dramatically: carbohydrates that are broken down quickly cause a spike in blood sugar, followed by a “crash”. Most of us will have experienced this post-pasta, mid-afternoon slump in energy and mood. A low carb diet means more stable blood sugars.

These peaks in our blood sugar levels can have more serious implications than just feeling sleepy between meals. A spike in glucose triggers your body to respond with a surge of insulin. Dr Aseem Malhotra, one of the most influential cardiologists in the country, explains how eating refined carbohydrates is “clearly linked, very strongly” to “obesity and type two diabetes.”

One audience member from the Food Programme's Big Carb Debate, Margery, supports this view. She tackled her diabetes diagnosis by cutting carbs: “I’ve been able to reverse my condition with the aid of a low-carb diet… I’m now off all diabetic medication.”

Refined carbohydrates include sugars and refined grains that have been stripped of all fibre, bran and nutrients.

Proteins and fats keep you fuller for longer

Carbohydrates cause your body to retain water. The more pasta and rice you eat, the more bloated you can feel. Carbs might fill you up in the short-term, but that full feeling will soon wear off. In contrast, low GI foods like proteins and fats help blood sugar levels rise and fall slowly, which can help you to feel fuller for longer.

Not all carbs contain fibre

We’ve heard how carbs are a good source of fibre. But it’s worth noting that a lot of the carbohydrates we eat contain very little fibre: when they’re refined the bran and fibre is taken out. We can find more fibre in fruit, vegetables, pulses and legumes than pasta or pastries.

Are carbs friend or foe?

With convincing points for and against the consumption of carbs, what’s the answer?

In truth, it’s about finding a balance. Fiona Godlee of the British Medical Journal says the National Institute of Health study published in early 2018 showed that “low-carb and very high-carb were both detrimental to your mortality.” And crucially, despite the guidelines, it’s clear that a one-size-fits-all approach simply doesn’t work. It “just isn’t appropriate,” says Fiona. “Some people do better on some diets and some people do better on others.” So it’s knowing what works for you.

Most importantly, it’s about eating the right type of carbs. We should opt for a wide range of high fibre carbs like whole wheat, oats, quinoa and kale, and avoid simple carbohydrates like cakes, baguettes and biscuits – which are often high in fat and added sugar. It’s time to swap the sweets for the sweet potatoes! ... end-or-foe
Good Thoughts Good Words Good Deeds
User avatar
Posts: 22379
Images: 533
Joined: Thu Oct 18, 2012 2:13 pm
Location: Sitting in front of computer
Highscores: 3
Arcade winning challenges: 6
Has thanked: 6017 times
Been thanked: 726 times
Nationality: Kurd by heart

Re: Food Room



Re: Food Room

PostAuthor: Anthea » Fri Jan 10, 2020 10:24 pm

Is one of these dishes
the next big vegan hit?

Veganuary products from Caffe Nero, Wagamama, Subway, KFC, Pizza Hut and Leon


Hundreds of restaurants have launched tasty plant-based treats in conjunction with Veganuary, a campaign encouraging people to follow a vegan diet for the first month of the year. From pea protein pepperoni to watermelon steak, will any new products rival Greggs's vegan sausage roll success from last year?

Late at night on New Year's Day, dozens of people queued up outside the Greggs on Grainger Street in Newcastle to be among the first foodies to taste the new vegan steak bake before it was first available to buy on 2 January.

Food blogger Emma Phillips had been invited to the event by Greggs as a peace offering after she ate a non-vegan doughnut that had been mistakenly labelled as vegan.

The 40-year-old from Gateshead said the launch became "quite an experience" after various partygoers joined the queue to see what all the fuss was about.

"Bearing in mind it was New Year's Day, the Greggs in particular that they chose was on the corner beside quite a notorious area of Newcastle for revellers, shall we say - so a lot of quite inebriated people were walking past," Emma said.

A launch event in Newcastle for Greggs's vegan steak bake enticed foodies... as well as gatecrashers

After a bit of "ribbing" from non-vegan passersby, "they started to join the queue as well".

Inside, people were rewarded for their wait with trays of steak bakes, a DJ, and some iPads were even given away, Emma said.

Greggs's event poked fun at the way high-end fashion brands might launch new products

It might seem like a lot of hype for just one product.

But Greggs knows how much one star snack can bolster an entire brand.

After Piers Morgan criticised the vegan sausage roll when it launched during the 2019 edition of Veganuary, Greggs's marketing team jumped for joy.

The ITV presenter's characteristically scathing retweet, followed by Greggs's witty reply, helped a video clip advertising the roll to accumulate a cool 5.3m views - and led to widespread media coverage.

Another year, another foodie photo shoot: Greggs is hoping its vegan steak bake will be as successful as its vegan sausage roll ... 0b12b7.jpg
Pizza Hut's vegan "pepperoni" pizza Image copyright Pizza Hut Restaurants

The roll became one of the fastest selling Greggs products for years and helped to contribute to what was described as a "phenomenal year" by the company's chief executive.

Annual sales broke £1bn for the first time, with sales growing 13.5% compared to 7.2% in 2018 - and it was announced on Wednesday that all 25,000 staff members would get a share of a £7m payout to celebrate the success.

So, it's safe to say that food chains have realised there is money to be made out of Veganuary.
Watermelon steak Image copyright Wagamama


Food outlets jumping on the bandwagon include Wagamama, which has launched a "tuna" steak made of watermelon, Subway with its Meatless Meatball Marinara and Costa Coffee with its ham and cheese toastie - free from ham and, er, cheese.

Caffe Nero has launched an entire new menu to help people get through the 31-day challenge - complete with raspberry croissants and "meatball" paninis.

Pizza Hut, meanwhile, says it hopes its Veganuary special, a pepperoni-style pizza made from pea protein, will "appease" - oh dear - " even the greatest meat lovers".

So far this year the pizza chain says it has sold an average of 1,400 vegan pizzas a day - up 50% on January last year.

Caffe Nero's vegan cheesecake

Subway vegan Meatball Marinara is "equally as delicious as the original"

And Leon says its new chipotle and avocado burger has sold better than expected. The fast food chain's vegan burgers are now out-selling other burgers.

Dominos has confirmed rumours it is "getting there" with developing a vegan pizza - but it looks like it is going to miss the chance to make the most of the Veganuary hype.

'Scream flavour, whisper health'

Alison Rabschnuk from the Good Food Institute says the timing of Veganuary is "perfect" for businesses.

"Health concerns are the primary consumer motivation for eating vegan and January is the number one month for new health-related resolutions," she says.

But she also points out that not all vegan food has to be healthy - and new foods might actually sell better if they are marketed as an indulgent treat.

"Scream flavour and whisper health" is Alison's advice. "The fact that a dish is plant-based is what cues health for the customer - there's no need to overemphasise that point."

Leon's vegan burgers have outstripped animal-based burgers

Veganuary launched in 2014 as a non-profit organisation encouraging people to try out being vegan in the first month of the year by signing the Veganuary pledge.

It also supports businesses to develop plant-based products "as a way of protecting the environment, preventing animal suffering and improving the health of millions of people".

The campaign claims 200 new vegan products were launched by restaurants and supermarkets at last year's event, when 250,000 people made the pledge.

This year is even bigger.

The number of sign-ups has already surpassed 370,000 (including 150,000 in the UK) and is "steadily rising", according to Veganuary's head of marketing, Toni Vernelli - who adds the "huge response" shows the "positive action" of the campaign is "exactly what many people need right now".

Google searches for 'veganism' reach all-time high

While making money from vegan foods at this time of year should therefore be easy, some food outlets have faced barriers.

Burger King cooked up a storm with its January roll-out of the Rebel Whopper which, although made of a plant-based patty, is not strictly suitable for vegans or vegetarians because it is cooked alongside meat products.

But the Veganuary team has defended the new burger and warned non-vegan customers not to get too picky.

It argues animals are better off with non-vegans eating plant-based burgers, even if they're cooked alongside their meaty counterparts.

PETA has also urged vegans to accept this kind of practice because otherwise restaurants will be put off making vegan products.

The risk of cross-contamination posed by the Rebel Whopper is one of several issues fast food chains encounter when rolling out vegan products.

Another problem for full-time vegans is whether or not to buy food from restaurants which make most of their fortune from meat.

Vegan social influencer Emily Woolnough has been grappling with this question for a while.
KFC's zero chicken burger Image copyright KFC

Image caption The Veganuary team insists big businesses which make their money from animal products are "potential allies" for making veganism mainstream

When KFC trialled a vegan burger last year, the 20-year-old from Cleethorpes refused to eat it.

"I was against buying something from KFC because they kill millions of chickens… [and] I don't want my money to be going into that," she said.

But by the time the zero chicken burger launched across the UK on 2 January, Emily had listened to other influencers and had a change of heart.

"It's good to increase the demand for vegan food," she says - adding that the "amazing" KFC burger is her favourite Veganuary product because "it tastes so realistic".

Emma Phillips agrees it's the multinational big cheeses who will really be able to drive veganism to become mainstream.

"They're not bothered about the animals… but I don't care," she says. "No business is there in an altruistic sense. For me, if veganism is to become mainstream... it has to be convenient, it has to be accessible. So the likes of Greggs and KFC are actually pushing that agenda in the way a niche movement wouldn't do."

Toni Vernelli, head of communications at Veganuary, agrees with the bloggers about sometimes-demonised business such as KFC, McDonald's and Burger King. "We don't think we can achieve a vegan world without them," she says.

She points out the huge advertising budgets and overflowing budgets enjoyed by these companies and says, with increased demand, industry giants might invest in growing their vegan menus.

While they may not want to be too closely aligned with a store that sells 1.5m pork sausage rolls every week, Emma and Emily do have one thing in common with Greggs - they're all profiting from Veganuary.

Emma says she got 1,000 new followers in the first week of January.

And part-time Starbucks worker Emily, whose @naturally_vegan Instagram page is smaller than Emma's @veganwomble account, has still had about twice the number of new followers in the first week of January compared with her weekly average.

"Posting the new foods gains a lot of attraction," Emily says.

"It's the hot topic at the minute, it's what everyone's talking about."

Link to Article - Photos:
Good Thoughts Good Words Good Deeds
User avatar
Posts: 22379
Images: 533
Joined: Thu Oct 18, 2012 2:13 pm
Location: Sitting in front of computer
Highscores: 3
Arcade winning challenges: 6
Has thanked: 6017 times
Been thanked: 726 times
Nationality: Kurd by heart


Return to Food

Who is online

Registered users: Google [Bot], Majestic-12 [Bot], MSN [Bot]