Tuesday, 1 July 2014

New 101 Sugar-Free Recipes - World of Food


Not long ago I was contacted to see if I would like to contribute some recipes for the World of Food's July 2014 issue of 101 Sugar-Free Recipes and I was very happy and excited to share a few. The timing of this particular publication couldn't have come at a better time!

Recently there's been a huge awareness and a push to encourage people to reduce the amount of sugar in their diets. This follows a six year review, by the government's scientific advisory committee on nutrition, of the research into the health effects of carbohydrates, which include sugar. The report found that a higher sugar intake was associated with tooth decay and weight gain in children and adults. Being overweight puts people at greater risk of type 2 diabetes, cardiovascular disease and some forms of cancer.

The new advice is that people should get no more that 5% of their daily calories from "free sugar" which includes all types of sugar including honey, fruit juice and table sugar. This works out at about 6 teaspoons of sugar a day for women and 7 for men! This research, of course, isn't news to me since I've been aware of the negative affects of sugar and carbohydrates for some time now.

World of Food's 101 Sugar-Free Recipes magazine reveals how delicious desserts can be made without refined sugar so the recipes published within include those made with honey, coconut sugar and maple syrup as well as stevia and xylitol and they all look delicious!


I was also flattered to be asked if I would like to be interviewed for the magazine. I always see these opportunities as a way to spread the word about our success with The Specific Carbohydrate Diet in treating Crohn's Disease since I take the view that the more people that can be reached, the more chance that someone, somewhere may benefit. So I was happy to be able to include a little about the diet as well as my other views and opinions on topics focused around a reduced sugar diet. In addition, the magazine includes an article with some great tips and advice on how to make the transition to a reduced sugar diet as smooth as possible by Alison Beadle.

I have to point out that I'm really impressed by the quality of the magazine. Glossy and with a heavy paper cover, it's so nicely laid out and easy to read. The absence of pages and pages of adverts make it appear more like a cookery book than a magazine.

The magazines published in the World of Food series also include a gluten-free recipe magazine which I have bought in the past. Back issues of all the magazines can be ordered in the print format as well as an app or digital format which is ideal for those of you who may be interested in purchasing one but don't live in the UK. All the magazines are available HERE.

If you're out and about in the supermarket or the well known high street newsagents, pick up a copy and have a look. Last weekend they were almost sold out in our local supermarket which is encouraging news - maybe the message of the benefits of reducing their sugar intake is getting through to people, at last!

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4 comments:

  1. I'd love a copy of this magazine, and even more so now I know you and your recipes are featured in it ♥ In recent years, I've become more sensitive to cane sugar (or perhaps I've just become more 'in tune' with my body and can feel how different foods affect me physically and mentally). These days, sugary drinks and treats made with cane sugar leave me feeling queasy, so I tend to avoid them.

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    1. Thank you Sharon! I think it is because you are more in tune with your body also my taste buds have changed and most desserts always taste too sweet to me now.

      I'm fortunate that all my life I've avoided fizzy drinks - I never really liked them, even sparkling water! I don't ever feel I'm missing out. And it's rare to ever find anything I want or can eat when I'm out so I've got used to that too. But I can sympathise with many who are wanting to cut down, people at work for example, haven't a clue where to begin. Don't you think that the very fact that we are vegetarian, makes understanding what's in food so much easier?

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  2. Congratulations on contributing to World of Food, Vicky, that’s wonderful news! I’d love to check out the magazine, perhaps I will get a digital format and app. Yesterday I had loads of sugary sweets (it was a holiday weekend here in the U.S.) and I crashed afterward and felt uncomfortable. It was pretty frustrating and now I’m going to avoid some sugary candies for a little while.

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    1. Thank you Rika but there's not many vegan recipes in there for you unfortunately, just a few. Yes, I know the feeling, sugary stuff isn't too good especially when you've not had much in a while. I'm becoming quite sensitive to it now.

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