Do not believe the hype – when it comes to our food, the simplest and cheapest ingredients, in their natural state, are all you need. Just go with your gut, argues our Nutrition Editor, Eve Kalinik.
Food is there to be celebrated. We have access to a variety of produce in its most natural state, and with this gift comes a huge and health-giving host of nutritional benefits. The traditional farming calendar, which includes celebrations around the spring equinox and harvest festivals, champions the humble fruit, veg and grain. We’ve always eaten what the earth gives us – in season, local and fresh. What our ancestors couldn’t eat, they pickled, but it was about cooking from scratch with wholesome ingredients and very little processing.
Fast-forward to the modern day and we have created a world that revolves around convenience-based meals and having any food available at any time. Eating a mango in winter, or being able to ‘cook’ a meal in the microwave in five minutes, are the norm. Ready meals, pre-packaged, pre-chopped and pre-washed fruit and veg have brought us to a point where we barely recognise the food we eat. Rather than thinking about the foods themselves and where they come from, there has been an overwhelming trend towards self-diagnosed food intolerances and sensitivities. Food intolerances are omnipresent these days and, in some cases, legitimate. But, often, it’s a case of misguided blaming, vilifying and eliminating foods haphazardly in an attempt to feel healthier and improve digestion. The ‘free from’ aisle is bursting at the seams but, with that eschewing of entire food groups, might we be missing out on a whole heap of nutrition by turning our noses up at some of the most basic foods in the neighbouring aisles? Take sourdough bread and unpasteurised cheese, or the humble spud, for example. More to the point, might these ‘free from’ alternatives harbour ingredients that are less healthy than their all-inclusive and usually more affordable originals?
Bu hikaye Psychologies dergisinin January 2017 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Psychologies dergisinin January 2017 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
Why Are We So Sensitive About Being Sensitive? - Feeling empathy, energy and emotion keenly is not a failing - it can be your strength and your superpower, discovers Yasmina Floyer
All of us are sensitive - it is the very nature of being human. However, as with most behavioural characteristics, it exists on a scale. Jenn Granneman, founder of the world's largest community for introverts and co-author, along with Andre Sólo, of Sensitive (Penguin, £10.99), tells me about the characteristics of someone who is highly sensitive: 'Simply put, if you're a highly sensitive person, your body and mind respond more to the world around you. You respond more to heartbreak, pain, and loss - but you also respond more to beauty, new ideas, and joy. You're more affected by everything around you, but you also draw more from these experiences.
Try a Little Kindfulness - Make kindness a conscious practice and infuse your life with everyday abundance, writes Dr David Hamilton
The more we care about others, the more we realise that most people are just like us - trying to figure things out and hoping for a good day. It's easier to fear what you don't know, but once you get to know people, the world seems a lot smaller and cosier. So next time you're tempted to scroll past someone's problem, dismiss someone's feelings, or just be in your own little bubble, remember: the world's a better place when we all give a little f*ck. Let's sprinkle that stuff everywhere like it's magical kindness glitter!
There's No Excuse to Slow Down! - Presenter, podcaster and author Gabby Logan talks to Psychologies about health, happiness, and overcoming hurdles in midlife...
Presenter, podcaster and author Gabby Logan talks to Psychologies about health, happiness, and overcoming hurdles in midlife...When TV presenter Gabby Logan started to experience brain fog in her late 40s, struggling to recall the correct word or name on live TV, she initially put it down to tiredness. 'I couldn't quite get that name or articulate in the way I had previously been able to, so I was concerned, but it coincided with lockdown and not doing any telly for a while. I remember feeling quite nervous going back to live TV.' But the former international gymnast soon realised that it was a symptom of perimenopause and promptly went onto HRT, which she says has balanced her hormones.
Kindle your creativity
Increase your sense of connection and support your self-expression, urges Caroline Butterwick
Fast and filling!
Join the high-protein revolution and eat better everyday, with these full-of-flavour recipes from nutritionist Scott Baptie's new cookbook
What's your optimum?
Eating well can cure what ails us, so why is it so hard? Anna Blewett discovers the secrets to a more resolved relationship with food...
"FRIENDSHIP DELIVERED SO MUCH OF WHAT ROMANTIC LOVE HAD PROMISED"
Author Marianne Power talks to Psychologies about self-love and the sisterhood...
Summer break or make!
Hello, lovers! September is here, and the lazy holiday season is behind us. And for many-me included - now feels like the perfect opportunity for a personal kick up the backside, and to embark on a relationship reset. In my work, it's typically women who take the first steps accessing couples' help, but recently (and encouragingly) I've noticed an uptick in men reaching out to get relationship advice and wanting to put the work in.
Time to spread their wings
As the seasons shift and shudder, threatening rhythm and routine, Heidi Scrimgeour embraces September in all its bittersweetness...
Big wild world
Caro Giles fills up her cup with summer colour and awaits autumn wonder...