Search Results for '(044) 9395518'
55 results found.
The low-down on lactose intolerance
Cara Cunningham, MINDI, Community Dietitian
Some tips for avoiding January sniffles
Cara Cunningham, MINDI, Community Dietitian
Keep festive fit this Christmas party season
Cara Cunningham, MINDI, Community Dietitian
Some simple healthy eating tips for college students
Cara Cunningham, MINDI, Community Dietitian
Some tricks to reduce treats
This Halloween, most kids will go out trick or treating and this usually results in huge bag of goodies.
If you’re serious about cycling - carbs are key
Cara Cunningham, MINDI, Community Dietitian
What you need to know about coeliac disease
If you have recently been diagnosed with coeliac disease, it can be a daunting experience.
Go for golden
Acrylamide is a compound that is produced when many foods, particularly starchy foods, are cooked – or more importantly ‘browned’. Acrylamide has been found both in processed foods and also in foods cooked at home. The acrylamide forms when a food is roasted, toasted, grilled, or fried. Foods implicated would be toasted bread; potatoes, whether fried (chips or crisps) or roasted; vegetables (roasted or fried as veggie crisps); or other starchy foods like biscuits or crackers. All these foods develop acrylamide during the cooking process due to the ‘Maillard reaction’ which is the reason these foods go brown.
Slow down, you’re eating too fast!
Research has shown that children who eat too fast, eat more, and therefore are more prone to obesity. It is believed that eating too fast interferes with the body’s signalling system that tells the brain that you are full, and to stop eating when the stomach becomes full.