Easy ways to cut down on sugar

The Action on Sugar campaign was launched yesterday to tackle concerns that we’re all consuming too much sugar. 

While the debate rages on what can be done about the national obesity problem, here are Healthy Food Guide’s practical tips on how to reduce your own sugar intake – plus we reveal which foods are higher in sugar than you may have thought.

7 ways to replace the white stuff:

1.     Get baking – if you like the occasional cake or biscuit, make your own so you can control the ingredients (you can normally halve the sugar content without affecting the quality). Look out for healthier sweet recipes in the pages of HFG.

2.     Try sugar substitutes – natural products like stevia are sweeter than sugar, with fewer calories.

3.     Use spices for flavour without the sugar – try cinnamon, mixed spice and ginger in stewed fruits, porridge and puddings.

4.     Watch the drinks – alcohol, fizzy drinks and juices are an easy way to overload on sugar without noticing. Try sparkling water with lemon slices and fresh mint sprigs, chilled herbal teas or diluted juice.

5.     Look out for hidden sugar in unlikely foods (see below) – look for ingredients ending in ‘ose’ on the ingredients label and check out the value for sugars: less than 5g per 100g is considered low in sugar while more than 15g per 100g is considered high (although this value refers to all sugars, not just added ones).

6.     Choose lower-sugar versions of cereals, baked beans, soups, canned tomatoes and ketchup.

7.     Eat fewer processed carbohydrates such as white bread, croissants, muffins, biscuits, cakes, chocolate and sweets. These convert rapidly to glucose in the blood, so high levels may contribute to energy highs and lows and cravings. Switch to wholegrains instead.

Do you know where sugar is lurking?

Food doesn’t have to taste sweet to contain sugar. Check out some of the more unlikely products you’ll find it in if you look closely…

* 30g cornflakes = ½tsp

* 1tbsp salad cream = ½tsp

* 1tbsp balsamic vinegar = ½tsp

* 1 slice bread = ½tsp

* 1tbsp tomato ketchup = 1tsp

* Half a large tin mushroom soup = 1tsp

* 2tbsp coleslaw = 1tsp

* A third of a jar of salsa = 1tsp

* 30g branflakes = 1½tsp

* 125g ready made Bolognese sauce = 2tsp

* 400g lasagna ready meal = 3tsp

* 400g chicken tikka masala ready meal = 3½tsp

Ceviche masterclass

By Ellen Wallwork

Ceviche is having a bit of a moment and is appearing at an increasing number of restaurants. But while this Peruvian delicacy looks a la carte, it’s surprisingly easy to make in your own kitchen – and you don’t even need to turn on the oven! In its simplest form, ceviche is chunks of raw fish ‘cooked’ in citrus juice –it’s the acid in the juice that denatures the proteins in the fish, similar to traditional cooking methods, turning them opaque.

So, with curing raw fish making it into Kenwood’s top 50 food experiences to try in a lifetime, we decided to try our hand at making ceviche. We sought out the expertise of Fernando Trocca, executive chef of the Gaucho restaurant chain where ceviche has been on the menu for more than 11 years. He shared his simple six-step guide to preparing the dish…

 1. Cut the fish into small chunks

‘Make sure you select quality fish,’ says Fernando. ‘Fresh, locally and responsibly sourced fish is always best. The fresher the fish, the better the taste.’ Cutting the fish correctly is essential, too. ‘If the chunks are too big, the cure won’t reach the middle so the fish will still be raw.’

2. Season (optional)

Traditionally, ceviche is seasoned with salt. But the good news for healthy foodies is this is very much down to taste preference, so you can use as little salt as you want, or none at all. However, if you don’t add salt you’ll need to cure the fish for a little longer.

3. ‘Cook’

‘When preparing ceviche we refer to cooking, but it is actually curing,’ explains Fernando. ‘The citrus juices marinate the fish and seep through to the middle.’

Cure the fish in lime juice, then drain. The cure time depends on the type of fish and the size of the pieces you use. It can take from 30 sec (for thinly sliced tuna, scallops, lobster and sole) up to 5–7 min (for prawns). Cod and octopus need around 3 min.

4. Prepare the vegetables

Thinly slice red onions and cut vegetables into bite-size cubes. Popular veg choices include avocado, tomatoes and steamed sweet potatoes.

5. Make the marinade

Chilli, coriander and garlic are typically used in ceviche marinades, but spicy red pepper and tomato sauce also works well. ‘Spice is incredibly important,’ advises Trocca. ‘You want the dish to pack a punch with every mouthful.’

6. Assemble

Gently combine the cured fish with the sliced onion and the marinade. Serve topped with the sliced vegetables, with a grinding of black pepper and a sprig of fresh coriander.

Enjoy!

‘Tis the season for a HFG makeover

As part of our mission to Fight the Fads: Make Every Meal Healthier, we regularly feature healthy recipe makeovers in Healthy Food Guide and on our Facebook page. And with the party season drawing ever closer, we thought we’d share a recipe with you so you can indulge in a festive treat or two without overdoing it. Our healthier sausage rolls are made with reduced-fat puff pastry and lean pork mince bulked-up with fibre-boosting wholemeal breadcrumbs – and they taste delicious…

Healthy Food Guide sausage rolls

Prep 15 min

Cook 20 min

Makes 20

Cooking oil spray, to grease

300g lean pork mince

2 wholemeal bread slices, made into breadcrumbs

1 onion, finely chopped

1tbsp chopped fresh thyme

½tsp ground mixed spice

1tbsp reduced-salt soy sauce

1 ready-rolled light puff pastry sheet (320g)

1 egg, beaten

1Preheat the oven to 220°C/fan 200°C/gas 7. Lightly spray a non-stick baking tray with oil.

2 In a large bowl, combine the mince, breadcrumbs, onion, thyme, mixed spice and soy.

3 Cut the pastry sheet in half lengthways into 2 long rectangles. Divide the meat mixture in half, then put one half along the middle of one pastry strip to form a long sausage. Brush one long edge of the pastry with the egg, then roll the pastry over the filling and seal it together to form a long roll. Repeat with the remaining pastry and filling.

4 Cut each large roll into 10 pieces, then put them seam-side down on the prepared tray. Slash the top of each roll a few times with a knife, then brush lightly with the beaten egg. Bake for 20–25 min until dark golden.

5 Serve warm or set aside to cool, then freeze for up to 3 months. Defrost thoroughly and reheat in a moderate oven until piping hot.

Healthy Food Guide sausage rolls

Per sausage roll: 96kcal, 6.4g protein, 4.1g fat, 1.8g saturates, 8.6g carbs, 0.8g sugar, 0.8g fibre, 0.3g salt, 20mg calcium, 0.5mg iron

Tina tries... facing her running demons

I can’t express how much I hate running (and rain). As far as I’m concerned it’s the devil’s exercise – I’m still haunted by the schoolgirl memory of running 400m, then throwing up at my PE teacher’s feet.

But the time came to face my fear. Lloyd, my personal trainer, suggested I try a form of exercise that’s easy to do outside of our gym sessions. And even after telling him of (yet another) class of ‘86 drama, he seemed willing to take on the challenge of getting me running again.

Lloyd explained that for a newbie it’s not all about pounding the tarmac for minutes on end. He wanted to set an initial pace that wouldn't scare me, so I can build on it in time. We began with a 10-minute warm-up of fast walking, then set to work on 40 minutes of walking and running at a 2:1 ratio – two minutes of fast walking, then one minute of running. He explained how important it is not to fly off too fast at the beginning as you’ve got to keep going for the 40 minutes. ‘Easy!’ I hear you cry, but those 60-second bursts of running felt longer and longer. I did make it through, though, with a small sense of achievement and a very fetching pair of rosy cheeks – thankfully there was no vomiting.

Go on, then, I'll admit it wasn’t that bad, even in the rain. (Did I just say that out loud?) I can only think this was down to Lloyd keeping my spirits up. He also pointed out that varying the terrain and running on softer ground is a lot less stressful on your joints. It was a great way to get into running and I’ll be intrigued to see if I'm ever able to complete a parkrun (parkrun.org.uk) without stopping… 

So, the big question: would Tina try it again? Yes, I already have! With the help of my very patient, marathon-running boyfriend, I upped the ratio so I can now run for longer and walk for shorter periods. And after a particularly frustrating train journey out of London at the weekend to visit my folks in Suffolk, there was nothing for it – I had my trainers and the countryside on my doorstep: I was going for a run.

I even stopped the obsessive 60-second-clock watching. Not that this particular run didn't come with its share of danger moments: farmers with guns, dog walkers, a fallen tree in my path and, worst of all, forgetting to put a bra on! But all my train traumas were soon a distant memory. How satisfying.

I now have to clean my trainers for all the right reasons (NOT because I've been doing the gardening in them). I may need a second pair – I may even have to venture into a sports shop. Note to self: pick up a sports bra while I’m there.

NEXT TIME: Tina tries those big scary machines at the gym

Tina tries… an aqua class

By Tina Betts

Tina risks getting her face wet in the hope it will do something spectacular to her body…

I'm no mermaid. At the school swimming gala I was always the one having to start in the pool because I couldn't dive in. An underwater wardrobe malfunction aged 14 (in front of the boys – of course!) didn’t help my confidence, but I’ve moved on. And since a friend taught me how to swim the breast stroke correctly, I'm not averse to getting my face wet, just so long as I can still touch the bottom!

I must admit lane swimming sounds as dull to me as running on a treadmill, though, so I'm quite excited by my first aqua class with Cheryl. I've even got the perfect cossie - the websites call it a legsuit, but I prefer to call it my Victoriana. It’s basically an all-in-one with shorts and it’s perfect for holding all the right bits in and making you feel secure when stepping out of the changing rooms (take that, class of ’86!).

So I'm raring to go. I’ve been warned this is not about fancy footwork – it’s a proper workout, but your body and joints are completely supported, ‘like gloves around a hand’, as Cheryl explains. 

The pool is the perfect temperature and once I've got the hang of facing the right direction and minimising my splashing (I did notice the other members of the class giving me a wide berth!), I'm smiling and having fun. The challenge of getting an ‘eddy flow’ is particularly good – that’s where the whole group runs in one direction for a few strides, then abruptly changes direction. A great mix of different exercises means you get a good workout without the pain of not being able to walk the next day.

And I've been back. Unlike my Spanish class, I haven’t had to force myself to join in Cheryl’s aqua class after a rubbish day because the old endorphins kick into action and I always feel loads better afterwards. I’m conscious I need to keep my new exercise regime varied, so I guess that's where Lloyd steps in again. I wonder what he has lined up for me next? Oh, my lord, I do believe I'm getting excited!

Cheryl Stafford is a personal trainer at Nuffield Health (nuffieldhealth.com). For anyone interested in what’s actually happening to your body underwater, here’s what Cheryl told me…

·       Water provides hydrostatic pressure, which basically means pressure all around the body (rather like a glove around a hand). This aids blood circulation and has a massaging effect on the muscles.

·       Water protects the joints from impact, so you’re able to replicate high-impact land moves more safely and for longer periods of time. The cooling effect of water also allows for a quicker recovery.

·       Water provides frontal resistance – basically, the harder you push, the harder the water pushes back! The same movement on land will be approximately 12 times harder in the water, so you use far more energy.

·       Water provides a dual concentric contraction, which means both your front and back muscles have to work concentrically as water exerts force all around the body. In land-based exercises you work against gravity, so one muscle is working eccentrically (ie lengthening), while the other is contracting or shortening. The eccentric contractions are related to DOMS (Delayed Onset Muscle Soreness, ie not being able to walk downstairs the day after a workout!). This is less likely in an aqua class as it’s difficult to work a muscle eccentrically.  

·       The water turbulence requires you to be more balanced and so results in greater postural gains.

·       Working against the eddy flow or turbulence is very difficult and so increases intensity – for example, when you’re running in a circle and are then required to change direction. This principle can be used a lot in aqua exercises. The turbulence is increased when there are more people in the pool, working in opposite directions, and when the pool wall is higher than the water level, as the water rebounds back off the wall.

·       It’s an ideal complement to a weight-based routine as you’re using muscles differently. The body adapts to exercise, so there are diminishing returns if you’re constantly doing the same thing. In addition to a varied exercise regime, you should change your routine every 6–8 weeks to prevent de-training.