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The Future of Food – Part 2: Senegal

Posted by | Oct 14, 2012 | |

Future of Food – Part 2: Senegal George heads out to India to discover how a changing diet in the developing world is putting pressure on the world’s limited food resources. He finds out how using crops to produce fuel is impacting on food supplies across the continents. George then meets a farmer in Kent, who is struggling to sell his fruit at a profit, and a British farmer in Kenya who is shipping out tones of vegetables for our supermarket shelves. He also examines why so many people are still dying of hunger after decades of food aid. Back in the UK, George challenges the decision-makers with the facts he has uncovered — from Oxfam head of research Duncan Green to Sainsbury’s boss Justin King. He finds out why British beef may offer a model for future meat production and how our appetite for fish is stripping the world’s seas...

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The Future of Food: Part 1 – India

The Future of Food: Part 1 – India

Posted by | Oct 14, 2012 | |

Future of Food – Part 1: India In the past year, we have seen food riots on three continents, food inflation has rocketed and experts predict that by 2050, if things don’t change, we will see mass starvation across the world. This film sees George Alagiah travel the world in search of solutions to the growing global food crisis. From the two women working to make their Yorkshire market town self-sufficient to the academic who claims it could be better for the environment to ship in lamb from New Zealand, George Alagiah meets the people who believe they know...

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October: Maple Fruit Compote with Honey-Ginger Toasted Nuts

October: Maple Fruit Compote with Honey-Ginger Toasted Nuts

Posted by | Oct 8, 2012 | |

October Recipe of the Month: Prep time: 10 minutes Cooking time: 20 minutes Serves: 4 Ingredients: 2-3 apples 2-3 peaches or pears 2 tablespoons maple syrup 1/2 cup raisins juice of 1 lemon 1 teaspoon cinnamon 1 cup walnuts or nuts of your choice 1/2 teaspoon fresh ginger, minced 2 tablespoons honey   Directions: 1. Wash, core and chop fruit into slices or chunks. 2. Place in a large saucepan with 1/3 cup of water. Add the maple syrup and raisins. 3. Cook over medium heat, stirring occasionally, for 10 minutes. 4. Add lemon juice and cinnamon. Cook for...

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October: Deconstructing Cravings

October: Deconstructing Cravings

Posted by | Oct 8, 2012 | |

Deconstructing Cravings The body is an amazing source of intelligence. It is always there for you, pumping blood, never skipping a heartbeat, digesting whatever food you put in it and maintaining homeostasis. Is this reliable, intelligent bio-computer making a mistake by craving ice cream or a hamburger or chocolate? Are cravings due to lack of will-power or discipline? I’d like to suggest that cravings are not a problem. They are critical pieces of information that tell you what your body needs. The important thing is to understand why you crave what you crave. Perhaps your diet is too restrictive...

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October Focus: Natural Sweeteners

October Focus: Natural Sweeteners

Posted by | Oct 2, 2012 | |

Who among us doesn’t love sweets [wlm_firstname]? The sweet flavor releases serotonin in our brains, the chemical responsible for our sense of well-being and contentment. But when it comes to sweeteners, not all are created equal. There are side effects and health risks from refined sweeteners like white table sugar and high-fructose corn syrup, and from artificial sweeteners like NutraSweet, saccharin and Splenda. Since refined sweeteners have been stripped of vitamins, minerals and fiber, they can spike blood sugar, which can often lead to cravings and mood and energy fluctuations. Instead, using naturally and minimally processed sweeteners can reduce...

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