What Not To Eat - c4 Tuesday 8pm

[FurForksSake]

I couldn’t find a thread, so I thought I’d start one.

Tonight was episode 2/4 and it’s presented by Tim Spector.

My first impression is that I really miss Michael Moseley.

They appear to have found a couple in their mid 60’s that live on pies and wine. They are trying to get them to reduce UPF but that appears to be the least of their issues really.

Tjere was an interesting point about chopping certain vegetables and leaving them 15 minutes to allow them to release some chemical that improves heart health. I’ll be looking into that.

Exactly its the nuclear option and some people are not going to cope with that and also dont really need to

80/20 is the aim in my view.

When I saw how much chocolate and pot noodles they got through, I wondered what their shopping bills were!

I know.

Giving nutritional/quantities info as "per serving" rather than "per biscuit" is a basic error for a food editorial team (which WNTE will presumably have working on all the copy for content that's produced for the programme, including recipe copy).

Normally that kind of detail on how nutritional info/quantities are set out would be written into the recipe copy style guide. An oversight like this would indicate that the WNTE food editorial team is either not very detail-focused, inexperienced, or understaffed.

I dont buy a lot of things in packets but thats another reason why I dont use the bar code function on MFP, because some food manufacturers also have things like 'per serving' which gives no indication of what that serving might be without working it all out and you also might only want half or a third of that thing, whatever it is.

I measure everything per 100g and find my own stats if necessary and enter it myself.

I think it's the other way around - I think the book and recipes already existed, so we're then used in the TV show, not that the TV team produced the recipe.

But, it seems it is per biscuit. Which is mad!

20-30% seems really high. It's hard to believe. I don't know a single person who suffers from it. Is that over the whole population or just adults? Where does that statistic come from?

I thought similar when on the last episode it showed the couple after a long day, very tired and they had bought McDonald's for dinner. It then showed Tim saying something like when you need food fast but not fast food make this and he made the bulgar bowl. I thought then people need a halfway step from McDonald's to bulgar wheat bowls and showing a fast and 'healthy' burger meal, maybe burgers that can be prepped and frozen then cooked from frozen for fast meals, might be more accepted.

Exactly - he said it was quick, but iirc it cooked for 20 min, but plus the chopping time/preheating the oven, etc it would probably be more like 35-40 min. A stir fry would probably have been quicker, or like you say a healthier version of what they are used to/actually like eating!

I agree. I cook everything from scratch and enjoy cooking, but after a long, hard day, a bulgar wheat bowl doesn't sound like it would hit the mark at all.

There are quite a few accounts on social media that post fast food swaps and get it closer to right. Three chicken selects, a fruit bag and an oj or milk would have been better than a Big Mac, fries and a milkshake. Showing them how to make improvements and also about having easy, quick food at home would have been better.

If we needed an emergency meal it often ends up as eggs or beans on toast and an apple or banana. The trick is to break the cycle of thinking that fast food is an option or a good option. Jamie needs to relaunch his ten minute meals with a low upf slant.

I’ve been thinking a lot about exercise. I e spouted it myself that you can lose weight without exercise, abs are made in the kitchen and that diet is more important.

I think we are missing a trick. Insulin resistance massively increases hunger signals and cravings for high energy and high sugar foods. It is a driver of fast food and upf consumption.

To reverse metabolic disease and insulin resistance we need to lose weight, eat a Mediterranean or DASH diet and do 150 minutes of moderate exercise and weights twice a week. Increasing exercise has many good benefits for the metabolism that will make the diet bit easier in some ways.

I feel like we aren’t focussing on the issue behind the upf and a lot of it is metabolic.

Lots of people that take weight loss medication talk about how they don’t crave the upf and sugar and want more whole foods. Because their insulin resistance is being improved and eating better is easier. Coupled with appetite suppression and decreased food noise people lose weight. Those who keep it off are those that are continuing with the triumvirate of calorie control, whole foods and exercise.

For me there was a tipping point in my weight. I’ve struggled for life and was overweight for my entire adult life. I was able to keep that within a certain range until I changed jobs and became a lot less active and gained weight. I then couldn’t lose weight it seemed what ever I did. Once I was obese I was probably insulin resistant and so I was fighting a losing battle. I’ve now lost the weight on medication and will remain on it until I feel I can maintain on my own. That isn’t now and may not be for a very long time.

It’s all so much more complicated than not eating a pot noodle because it’s “bad for you”

I do love beans on toast

@Blondeshavemorefun me too! I haven’t cut the buttered toast into small squares first. I did that for dh and he thought I was weird.

It’s a statistic cited by RefluxUK - a charity under the Care Quality Comission. It states 20-30% of ‘the UK population’ and says they have GERD.

King Edward VII Hospital also cites the figure and says up to 3% of all GP visits are for reflux associated symptoms.

My DH has had it since he was a teenager.

10.5million Brits are prescribed PPIs (a reflux med). It’s the second most prescribed drug group after statins.

I do that for mini blondes

Does that include silent reflux? Thats what I have but I doubt its even a formal diagnosis on my records

Im on PPIs but thats for WLS but now that I know I have silent reflux and have had it for decades and didnt realise, I probably should have been on them anyway.

I've looked online and that figure is based on a postal questionnaire survey of 4,432 UK adults. Approximately 20% of those who responded experienced reflux symptoms at least once a week. So it isn't representative of the UK population, it was a small sample of adults, and it only takes into account those who responded. It could well be that people who didn't suffer symptoms didn't bother to respond. I suspect that Reflux UK has a reason for stating the figures in the way they did.

OK, that’s fair enough although it seems to be cited by the NHS here, there and everywhere. The number of Brits prescribed PPIs seems to paint a similar picture though.

But, you get prescribed PPIs for things other than reflux - you get them as a prophylactic if you're on some other drugs.
DP has them because he has Naproxen, he's never had reflux.

Same. I’m on omeprazole as on naproxen for my ankle

I'd be really happy with that bulgar wheat bowl, maybe with some feta crumbled over it.

I would not be happy having to make it and wait for it to be ready!

I use quite a few of the prepared lentil and pulse pouches. Today I had a gym kitchen one which has 20g of protein and 13g of fibre and was ready to eat. Two ingredients make it a upf, but the macros and speed make me forgive that. One minute and it’s ready and you can add a protein source or eat on its own. I’d class it as a good upf and they are invaluable to me on quick dinner nights.

I have those occasionally, with a seed flatbread or something. Most seem OK with ingredients.

They could have used pre chopped veg to help them

It's so horrible though, isn't it?

I use TooGoodToHGo and git a great bag from Morrisons this week. One thing in it was a bag of ready prepared fresh veg to go in the microwave. Easy peasy. SO overcooked, such a weird texture. Whoever thought carrots, broccoli and cauliflower all needed the same cooking time anyway. It was just about edible, but luckily I had done roasted mushrooms and courgette alongside my Thai baked sea bass anyway, so the whole meal was OK.