Simply Nutrition

The Fish Dilemma

First it's "good", then it's "essential", then it's "bad", and now it should be limited. "For goodness sake", you must have thought, as you read the latest STOP PRESS information about fish!

THE FISH DILEMMA!

We have long known that fish is an excellent "first class" source of protein, as well as being a "super" food for brain development and function, and for protection against heart disease. So, why exactly is this? I think few people, who are at least "a touch" interested in food, and its effect on health and functioning, has not heard about OMEGA-3 FATTY ACIDS! Omega-3's are the "wonder fats" found in fish... in particular oily fish such as salmon, mackerel and sardines. These are the "heart healthy" fats that keep the arteries clean, are vital for brain development and brain power, and can also guard against dementia and depression. The problem is, the fish we know are good for us, and we want to eat, also contain something we most definitely don't want to eat... mercury!

So which fish has the MOST Omega 3's and the LEAST mercury? Check out the following table...

Fresh Tuna Steaks with Mango Salsa

Fresh fish is one of the best sources of first-class protein available to us, as well as providing us with the all-important "health-giving" omega-3 oils. However, many people have become worried about eating fish due to heavy metal contamination - especially the long-term effects of mercury toxicity. Read "The Fish Dilemma". Did you know that TROPICAL FRUIT could be the answer....

Better energy... improved performance

I first visited Lucy-Ann to ensure I was getting the very best nutrition to fuel my increasing level of training. Not only has her advice and strategies improved my performance in my sport it has boosted my energy levels and taken away the highs and lows in energy many of my fellow athletes suffer from. The wide variety of recipes has been great and I have learnt so much about natural foods. As a Personal trainer and coach, the knowledge Lucy-Ann has given me has been invaluable and is a must for everyone who takes their sport seriously.

Paul Holdaway, of Paul Holdaway Personal Training. E-mail Paul at [email protected]

More testimonials here...

Culinary Class - Getting Veggie

"Getting Veggie" was the title of the third culinary class, staged at the Culinary Arts Studio in Eastbourne - part of Brighton University's School of Service Management. It is a perfect venue to "blend" nutrition facts and food knowledge, with practical food demonstrations and plenty of delicious tastings from Simply Nutrition's resident chef, Steven Cooke.

The aim of this particular class was to help people better understand plant-based diets (from a nutritional, moral and spiritual perspective), to appreciate the benefits (and challenges) of embracing vegetarian and vegan food, and to inspire people to incorporate more vegetables and vegetable-based foods into the diet. The "mix" of people in the audience (all with different ideas, views and experience of "vegetarianism") helped Steven and I to achieve what we set out to do... to inform, entertain, and enjoy "food" in natural and creative ways. Vegetarian and non-veggie individuals attended... along with 2 founders of Veg Out, a superb Sussex vegetarian catering company.

I discussed a variety of topics and issues surrounding vegetarianism, such as...

Sesame tofu stir-fry

Tofu or soya bean curd is popular in many areas of Asia, where they use it primarily in soups and broths. Buying it in the UK, or the US, ALWAYS make sure you are buying non-GMO (genetically modified) soya, and soak the tofu in hot water and then marinade in Tamari, of Shoya sauce, before consuming. This helps to improve the digestibility of the soya, which is known to contain mineral blocking substances and enzyme inhibitors (phytates). Tofu is a quick source of protein, and contains good levels of calcium. It is best eaten with vegetables and in this recipe, or as I mentioned in soups, or broths.

A brilliant evening!

"Hi Lucy-Ann,

Thank you for a brilliant evening last Wednesday. You are so good at being up there - it's as if you've been doing culinary presentations for years... Well done! Both Carley and Dave thoroughly enjoyed and learnt so much from the two classes they attended too".

Stephanie Taylor, Eastbourne, East Sussex

Culinary Class - Food and Nutrition for Optimal Sports Performance

The second "Simply Nutrition" culinary class was another banquet of informational and sensory delights! With a "full house" in the culinary studio, of sports and fitness enthusiasts, both recreational and competitive athletes from sports such as cycling, running, and triathlon, "Nutritionist and Chef" provided practical tips, new meal ideas, culinary do's and don'ts, and plenty of theoretical information to "digest", take away, and immediately put into sporting practise!

It is vital for the athlete...