There are so many conflicting messages about food and it means to eat clean. I don't think that it means eating low fat, flavourless food nor avoiding dairy and gluten. It's about eating whole, real foods - nothing processed and as natural as possible. I've answered some of the most common questions that I have been asked recently on the topic of eating clean.
Fat is an essential macro nutrient. Your body needs a certain amount of fat to perform basic functions such as cell growth and maintenance and the absorption of vitamins and minerals. You can refer to our macro nutrient chart to find out more. We use foods containing good fats such as avocados, nuts and seeds, olive oil, coconuts and oily fish in many of our recipes.
We will always use a pure & clean ingredient in our food over something which is artificially sweet or “low-fat”. Our dishes are balanced and created in controlled amounts so that you enjoy delicious food with no compromise to taste.
Refined sugar spikes our blood sugar unnecessarily and thus insulin levels too. As we need some sugar in our diets for proper cell function, we use fruit and honey in measured and controlled quantities in our nutritional plans. Intense spikes in insulin, our fat storage hormone, increases fat storage when we do not burn the sugar off as energy. If you perform lots of exercise, you will need more glucose from foods to fuel your muscles but this doesn't mean you need more simple sugars.
Personally, I don’t see anything wrong with eating traditional species of wheat – however, today’s wheat is nothing like it used to be 50 years ago! For that reason, many of my recipes are wheat-free.
Traditional varieties of wheat when grown properly in well-nourished and fertile soil are rich in vitamins such are vitamin E and B complex and minerals such as selenium, calcium and iron and omega- 3 fatty acids.
However, modern farming methods and processing have depleted the soil by use of chemical fertilizers, pesticides and other chemicals, high heat milling and refining. Rather than improving soil fertility and using breeds of wheat suitable to each micro climate, wheat is now cross-bred to deal with pests and disease. This cross-breeding makes it hardier, easier to grow and shorter so that it can be more easily harvested.
Today’s wheat hybrids contain compounds that are hard for humans to digest such as novel proteins and known toxins such as sodium azide. Some forms are even treated with hormone like substances or growth regulators such as cycocel which affects the growing characteristics of wheat. Commercial grain is fumigated or chemicals added to aid storage.
Some scientific studies are showing that most of us do not possess the enzymes needed to fully digest gluten and gliadin (a protein component of gluten). Subsequently, gluten and gliadin are creating immunogenic responses in some people triggering systemic inflammation by the immune system. This inflammation can lead to autoimmune diseases such as coeliac disease, rheumatoid arthritis, irritable bowel syndrome. Gliadin has also been implicated in increased gut permeability and leaky gut syndrome.
I'm currently testing out Rude Health's range of sprouted wheat flours and looking at the science behind them. Does the sprouting make a difference to the digestibility? I'll be answering these questions soon
We are a huge advocate of game for all its health and environment benefits. It’s extremely lean, nutrient dense, iron and protein rich. As game is wild, it is an organic and free-range happy meat which doesn't contain any of the hormones or artificial feeds of processed & farmed meats.
We use organic, natural and artisan dairy products in our recipes All our milk comes from Ivy House Farm Dairy where their cows graze on a blend of grass and clover which grows steadily throughout the year. This milk is A2 milk, which is easier to digest.