Why eating a healthy breakfast saves time and money


British mums do the equivalent of three hours work every day before they’ve even left home for the office, new research by Hovis bread shows. From getting the kids dressed to making the beds there’s a lot of time and energy lost to basic household duties which means something usually have to give way.

Although breakfast is often regarded as the most important meal of the day, many mums are forced to skip it if they want to get everything done and still get to work on time. Fortunately there’s an easy way to get a healthy, nutritious and filling breakfast into your stomach which helps you feel fuller for longer.

Fronted by World Olympic Champion Victoria Pendleton, Hovis Wholemeal Breakfast Week (April 12th-19th) encourages you to try wholemeal bread for breakfast. An equally healthy alternative to cereal, wholemeal bread is high in fibre which helps keep you feel fuller for longer. Would you prefer your breakfast to feature fresh-cooked eggs and mushrooms on toast? Or does the sound of cream cheese, walnuts and honey take your fancy?

Victoria has a clear message to parents, “A substantial breakfast is a vital part of my training so I make sure I never skip it. I can’t perform at my best either physically or mentally without a good start to the day and I would certainly not be able to achieve my long term training goals. It is easy to forget that rushing around after the family can be a workout in itself. The temptation when working to a busy schedule is to neglect yourself, but my advice would be to make the time for a healthy and filling breakfast…”

Watch this video to get nutritionist Lindsey Ormond’s take on wholemeal bread and get five great recipes to help keep you powered through to lunch with less temptation to snack unhealthily!

Video with nutritionist Linsey Ormond on how to make a healthy breakfast

Starchy foods may damage liver


Boston: A diet rich in potatoes, white bread and white rice may be contributing to a “silent epidemic” of a dangerous liver condition.

“High-glycaemic” foods – rapidly digested by the body – could be causing “fatty liver”, increasing the risk of serious illness.

Boston-based researchers, writing in the journal Obesity, found mice fed starchy foods developed the disease. Those fed a similar quantity of other foods did not.

One obesity expert said fatty liver in today’s children was “a tragedy of the future”.

High GI foods: include Mashed potato, White bread, Chips, Some breakfast cereals (eg Cornflakes, Rice Krispies, Coco Pops), Steamed white rice

Moderate GI foods:Muesli (non-toasted), Boiled potatoes, Pitta bread, Basmati rice, Honey, Wholemeal bread

Low GI foods:Roasted salted peanuts, Rye and granary bread, Whole and skimmed milk, Spaghetti, Boiled carrots, Baked beans

Fatty liver is exactly as it sounds – a build-up over time of fat deposits around the organ.

At the time, no ill-effects are felt, but it has been linked with a higher risk of potentially fatal liver failure later in life.

The study, carried out at Boston Children’s Hospital, looked at the effect of diets with precisely the same calorific content, but very different ingredients when measured using the glycaemic index (GI).

This is a measure of how quickly the energy in the food is absorbed by the body, producing a rise in blood sugar levels – high GI foods lead to sharper rises in blood sugar, and similar rises in insulin levels, as the body releases the chemical in response.

High GI foods include many breakfast cereals and processed foods such as white bread and white rice.

Low GI foods include unprocessed fruit, nuts, pulses and grains, including rye or granary bread, spaghetti, apples and oranges.

After six months on the diet, the mice weighed the same, but those on the high GI diet had twice the normal amount of fat in their bodies, blood and livers.

The researchers say that because the processed carbohydrates are absorbed so quickly, they trigger the release of more of the chemical insulin, which tells the body to lay down more fat.

Dr David Ludwig, who led the research, said that the results would also apply to humans, and even children, in whom fatty liver is becoming far more common.

Between a quarter and half of all overweight American children are thought to have the condition, he said.

“This is a silent but dangerous epidemic,” he said.

“Just as type 2 diabetes exploded into our consciousness in the 1990s, so we think fatty liver will in the coming decade.”

Refined cereals linked to kidney cancer

Milan: Refined foods such as bread increase the risk of kidney cancer, according to new reaserach from Milan’s Institute of Pharmacological Research.

People who eat five slices of bread each day, for example, are nearly twice as likely to develop the disease compared to those who eat 1.5 slices.

The elevated risk is caused by an increase in blood sugar and insulin as a result of eating refined cereals which result in the growth of cancer cells. The researchers, whose work is reported in the International Journal of Cancer, recommend replacing refined cereals with whole cereals.

The researchers studied more than 2,300 Italians – 767 who had the disease and 1,534 who did not – and asked them detailed information about their diet over the previous two years.

The scientists found a clear link between eating lots of bread and the risk of getting the cancer.

Overall those in the group that ate the most bread – equivalent to 35 slices weekly or five a day – were almost twice as likely to develop the cancer as those who had just 11 slices a week – around one and a half a day.

In contrast, those who ate a high proportion of poultry, meat and vegetables had a lower risk of getting the kidney cancer.

The study did not establish exactly what in bread may be to blame, however the researchers believe it may be linked to the high Glycaemic Index of many types.

Foods with a high GI cause a draondmatic rise in blood sugar levels which leads to the release of insulin and in turn chemicals that can fuel cell growth.

The theory is that cancer cells use these chemicals and the glucose to fuel their own unchecked, and therefore dangerous, growth.

Past studies have also found women who follow a low GI diet after the menopause have a lower risk of breast cancer than those who have lots of high GI foods.

The diet is also advised for people with diabetes to help prevent peaks and troughs in blood sugar levels.

Lead researcher Dr Francesca Bravi said her study suggested a diet with fewer cereals and more vegetables may help reduce the risk of renal cell carcinoma.

‘On the basis of the study we can also suggest reducing the consumption of refined cereals and increase that of wholegrain ones’ she added.

Cholesterol busting bread goes on sale

London: A cholesterol-cutting loaf has been launched by the supermarket chain Tesco in the UK.

The white loaf is fortified with oat bran, which is known to help reduce cholesterol and well as having a low GI.

The bread which costs 88p is being trialed at half of the supermarket’s stores around the country and will be available in all shops if a success. Tesco believes it will appeal to customers’ growing appetite for ‘healthy’ or ‘functional’ foods, enriched with vitamins, minerals and healthy fats such as omega 3.

Brown and multi-grain versions are likely to follow. The key ingredient is beta-glucan, a soluble fibre found in the oat husk, which capable of tricking the body into breaking down more cholesterol than usual.