We get to grips with calories and ‘diet foods’ – and learn chefs’ life secrets
It’s the new year again, which means the food police are out in force, telling us what we should and shouldn’t be eating.
There is no doubt that what we choose to eat can affect our long-term health, but the advice is often confusing and sometimes contradictory. One has to be pretty sharp to sort out the genuinely wise words from, in some cases, downright hysteria. In this month’s OFM, we have a fascinating feature on the science of “healthy” eating written by a science journalist and a consultant cardiologist. They get to grips with what many see as the con trick that is “diet foods” and answer some important questions on the subject of calories. For what it’s worth, my own mantra has always been to eat a little of everything rather than a lot of any one particular thing and to get plenty of exercise.
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