Women's health advocate and registered nutritionist Dr Hazel Wallace is on a mission this summer to debunk widespread nutrition myths and guide people towards a balanced diet amidst their hectic schedules.
Shocking new stats show that over a third of Brits are bombarded with contradictory health advice. Teaming up with Green Chef, Dr Wallace is making nutrition less confusing as startling figures reveal one in five Brits are clueless about what counts towards their five-a-day, while 40 per cent have given sugar and ultra-processed foods the boot.
Additionally, more than a quarter of the population has eliminated saturated fats from their diets, a third have experimented with vegetarianism, and a whopping 35 per cent have sworn off alcohol entirely, reports Bristol Live.
Dr Wallace said: "There's a whole world of nutritional information out there and it can be incredibly time-consuming to find out what works for you - everyone's body is different, with different needs after all. Green Chef's research highlights common misunderstandings that I have come across in my work before.
"Things like ultra processed foods, saturated fats and glucose spikes are trending topics right now that can be difficult to navigate when eating a balanced diet. Let's take glucose spikes for instance, some people are tracking their blood sugar levels to keep them steady and frequent as this broadly indicates good health.
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"However, obsessing over this isn't always helpful, the answer for most people is pretty simple. I'd recommend eating regularly without big gaps, consuming balanced meals containing carbs, protein, fibre and fats and adding a protein or fat to a high GI snack to reduce the glucose spike, e.g. adding peanut butter to white toast."
Green Chef's Registered Nutritionist, Lily Keeling, added: "Whilst it is always better to focus on whole foods, fresh ingredients, as ultra-processed foods are often calorie dense but lack nutrients, they are almost always convenient, have a long shelf life and are flavour enhanced to taste good. There's merit in utilising them occasionally as a quick meal on the go or before popping out.
"I'd recommend pairing a meal with fresh veg or a salad, to ensure a variety of vitamins and nutrients. Relying heavily on ultra-processed foods can cause greater spikes in blood sugar and lead to hunger pangs to return quickly. The lack of nutrient variety also means the gut microbiome is fed less.
"In place of freezer meals that are often ultra-processed, meal prepping shredded chicken or chopping vegetables at the start of the week is a great way to be able to quickly throw a healthy, balanced meal together during a busier work week. The role of saturated fats has caused contention for years, and the consensus is still mixed. The three main categories of fats are saturated fats, unsaturated fats and trans fats.
"Saturated fats tend to be solid at room temperature, like cheese and butter. There's a tendency to group saturated fats with trans fat, and link a high consumption of these to health issues. Keeping saturated fats to around 5% of your diet, so cheese in your pasta or a little butter on your toast, is absolutely fine.
"Let's not forget that these food groups provide other nutrients for us as well and contribute to bone health. Like most things, cutting out a food group will do more harm than good. It's important to enjoy the foods you consume and keep everything in moderation."
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