As a diabetic, I have a lot more to do with what makes up the food we eat on a day to day basis. It’s a bit of a minefield knowing what is in our food, and you would be surprised to learn about the composition of some of those quick and easy foods that you eat on a weekly basis.
When I was first diagnosed I was your typical teenager; I ate crisps and drank coke to get me through long study periods and stressful times. But once diagnosed I was thrown into a world of sugar content and complex carbohydrates, and as a result it has made me more savvy with my food knowledge and a lot trimmer!
To this day I’m amazed by what people are prepared to put into their bodies. Ready meals that conceal massive amounts of sugar and salt, and cakes and biscuits jam packed full of trans fats, designed to increase the shelf life of our food but with a side effect of clogging our arteries. Even cereal bars that purport to be healthy are stuck together with sugar syrup proving that sometimes what you see really isn’t what you get.
Don’t get me wrong though; I’m not some skinny Minnie health freak. I love baking and I can often be found on the sofa chowing down on a chocolate orange and a glass of red wine. I mean come on, they are two of your five a day aren’t they?
I just want to take it back a bit and return to a time when it was common to do your cooking from scratch. Sure, a fresh soup won’t last as long as a tin, but it will taste better, give you tons more of the vitamins and minerals that your body craves (especially in the winter) and make you feel all rustic and warm.
Care to join me?