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'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.