Do you own a Sml measuring teaspoon? No? Then on your bike. Buy one before you even begin F2, for reasons obvious from the figures below. When it comes to undiluted fat, even a scraping counts in calories. Precision is vital. We’ve given fat units per 25g/10z and per level note that ‘level’ teaspoon. All brands of products, including the supermarkets’ own brands, supply the same number of fat units as those below.

 

BUTTER (including types labeled ’spreadable’) per 25g/1 oz 8

per level teaspoon …………..1 ½

GHEE per 25g/10z ….………..10

per level teaspoon …………1 ½

LOW-FAT SPREADS (e.g. Flora Light, Gold, Benecol Light) per 25g/10z . . . ……… 3 ½

per level teaspoon ………….. ½

MARGARINE, block or soft per 25g/10z………. 8

per level teaspoon …………..1 ½

OLIVE-OIL-BASED SPREADS (e.g. Olivio) per 25g/10z ………..6

per level teaspoon ……………….1

SUNFLOWER SPREAD per 25g/10z ………….6

per level teaspoon ……………1

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BISCUITS

February 7, 2010

in Uncategorized

Buy yourself a packet of favorite biscuits, keep them in the kitchen, try not to eat them. Now just how smart is that? Yet rather than side-stepping temptation, dieters often feel a kamikaze urge to fling themselves in its path will change your eating preferences, but it doesn’t happen overnight.
Meanwhile, if biscuits are what rocks your boat, deploy those few minutes it takes to resist buying them in the shop rather than whole days trying to resist eating them once they’re in the house. Here are the fat units to count if you accept a biscuit or two in a safer public situation.
Most contain unhealthy trans or saturated fats, so limit them to two a day, max. Fat units are given per biscuit unless otherwise stated

 SWEET BISCUITS
BISCOTTI………….. 2
BOURBON CREAM…………..1
SMALL CHOCOLATE CHIP…………….. ½
AND NUT COOKIE………….. 1
CHOCOLATE FINGER……………1
COCONUT RING………….. 1
CUSTARD CREAM. ……………1
DIGESTIVE, CHOCOLATE, large ………………1½
DIGESTIVE, PLAIN, large……………..1
SMALL FRUIT SHORTCAKE ………..1
GINGER NUT…………… ½
ICED SHORTIE …………. ½
JAFFA CAKE…………. ½
JAM SANDWICH CREAM ………….1
LINCOLN, 2 biscuits……………. ½
MORNING COFFEE, 2 biscuits …………..½
NICE……………… ½
PETIT BEURRE……………. ½
RICH TEA……………. ½
SAVOURY BISCUITS
BREAD STICKS, 3 sticks………… ½
BUTTER PUFF. ………..1
CREAM CRACKER……….. [...] Continue Reading…

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THE FAT AND CALORIE CONTROLLER

February 5, 2010 Uncategorized

THIS CHART IS about to become your figure’s best friend. It will tell you which foods were making you overweight (stand by for shocks), which to choose to get slim, and which to go easy on in the future. All highly fattening foods are fatty foods. It’s that fat more than twice as high in calories as anything else that zooms up calorie intake to weight-gain levels. And there’s so much of it, most of it invisible and unsuspected, in so many of today’s ready-mades. That’s why, as well as guiding you to the right foods for healthy weight loss, the F2 chart includes some what-not-to-eat warning items.
We’ve highlighted some of those most likely to surprise you, in red.
• Eat freely from the virtually fat-free vegetables, fruit and grain-based foods recommended in the F2 rules.
• Allow yourself up to 10 units a day from the fat-containing foods in this chart and watch your own surplus fat simply melt away.
AVOCADO PEARS Avocado oil is healthy oil but, when dieting to shed weight, sometimes you can have too much of a good thing. This is the only fruit you’ll need to limit on F2. Other fruit [...] Continue Reading…

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Fats and Health

January 16, 2010 Uncategorized

There are three types of fat: saturated, polyunsaturated and monounsaturated. All fats are a mixture of these, but health dangers or benefits are determined by which type predominates, and in some cases by food-manufacturing processes.
Heath authorities recommend that we eat less fat overall and focus on the healthier kind.
The bad fats: The less we eat of these the better! Saturated fats
• Dairy and meat products are the major source of saturated fat in the Western diet. Products made from whole milk or cream, such as butter, dairy ice-creams and most cheeses, are particularly rich sources.
• Coconut and palm oils (often called tropical oils), used in some canned and processed foods, are also mainly saturated. Avoid these and ‘blended vegetable oils’, which often contain them.
For years health experts have rated saturated fat, which raises cholesterol in the blood, the single greatest danger in the Western diet. A truly vast quantity of evidence links it with clogging the arteries with plaque, which impedes blood flow to the heart and brain, leading to heart disease and strokes.
Growing evidence also links saturated fat with breast and prostate cancer. Initial findings from the most definitive [...] Continue Reading…

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Crucial info for weight and health!

January 16, 2010 Uncategorized

All oils and fats are fattening, very fattening All supply more than 200 calories an ounce
twice as many as sugar, for instance, or any other fat-free food. There are a whopping 130 calories in just one tablespoon of oil. Don’t make the common mistake of thinking that healthier fats, such as olive oil, are any less fattening than other fats.
All fatty foods are fattening too Fats lurk, often unsuspected, in all those battered and bread crumbed foods, many ready-meals and fast-food restaurant meals, cheesy dishes, crisps, dips, pastry products, biscuits, cakes, chips, chocs, creamy soups, oily sauces, mayonnaise-rich sandwiches … the list is endless. We’re under fat attack from every direction. Hidden fats can even come in healthy, natural foods. Nuts and seeds, for instance, though packed with healthy nutrients, are rich in oil. You can’t afford to eat too many if you want to lose weight.

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FATS – THE FACTS

January 15, 2010 Uncategorized

VERY VINAIGERYETTE: This is my own low-fat version of vinaigrette and rates as something of a culinary crime, I suspect. Search as you will in any cookery article (I have), you won't find it. Yet, being very conscious of the staggering calorie content of oil, this is the 'vinaigrette' I've been making for years, even serving to guests. And, much to my surprise, I've had almost as many compliments about it even, would you believe it, recipe requests as I've had cold suppers.
Proper cooks, of course, wouldn't dream of using less than treble the quantity of oil to that of vinegar. Me? More or less half and half. I use a mix of sunflower and olive oil and wine vinegar. Into this goes just a little salt, black pepper, a generous dollop of Dijon mustard and lots of crushed garlic.

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While in confessional mode, I might as well admit that I have been known to use that ready-crushed garlic from a bottle, and oh, what the hell! I shake it all up in a jar ages before a meal rather than (sorry, Delia!) freshly crushing, mixing and blending at the last minute with pestle and mortar [...] Continue Reading…

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Bulgar Wheat, Apricot and Chickpea Salad

January 15, 2010 Uncategorized

Again a vinaigrette dressing would be best. Choose from the options given on adding the appropriate number of fat units. All other ingredients are virtually fat-free.
1. Tip the bulgar wheat into a large bowl and pour over 500ml/ 18fl oz boiling water, to cover. Stir then leave to soak for about 20 minutes until the water is absorbed. The absorbency can vary if there's water left in the bowl drain the bulgar in a sieve.

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2. Drain the chickpeas and add to the bulgar. Chop the apricots, thinly slice the celery and spring onions, then toss them all into the salad.
3. Finely chop the ginger, add it to the dressing in a screw-top jar and shake well. Drizzle over the salad and toss through. Add seasoning, parsley or mint to taste and toss again, then cover and keep in the fridge.
MAKES 4-6 PORTIONS
• 200g/7oz bulgar wheat
. 400g can chickpeas
• 100g 3 ½ oz dried ready-to-eat apricots
• 2 celery sticks
• 4 spring onions
• 2 pieces Chinese stem ginger, drained of syrup
• 2 tbsp chopped fresh parsley or mint (optional)
• salt and freshly ground black pepper

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Puy Lentil and Cranberry Salad

January 15, 2010 Uncategorized

This salad takes just a little longer to make but is worth the effort. Lentils are particularly high in fibre and don’t cause flatulence, as other legumes can tend to do until you get used to them. We’ve adapted this recipe from an idea in Leon Lewis’s More Vegetarian Dinner Parties (Free Range Publishing).
It was gobbled up to the last lentil at a recent party of our own. The dried cranberries, which can be bought in packets in most supermarkets, add a delicious and unusual note as well as valuable nutrients. This recipe makes a generous quantity, but it is certainly good enough to share.
1. Rinse the lentils in a sieve, then put them in a saucepan and pour on the hot stock. Bring to the boil, then reduce the heat and cook gently for 15-20 minutes until the lentils are just tender.
2. Meanwhile heat the sunflower oil in a frying pan, add the chopped vegetables and sauté gently for 10 minutes until softened.
3. Put the olive oil and vinegar in a screw-top jar, crush in the garlic, season and shake well to make the dressing.
4. Combine the drained lentils, vegetables, cranberries and [...] Continue Reading…

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Quick Pasta Salad With Salsa Dressing

January 15, 2010 Uncategorized

Cold pasta is one of the very best sources of ‘retrograded starch’. This is even more effective than other fibre components in stimulating good bacteria to produce health-protective substances. Whole-wheat pasta is a super food for all aspects of health and weight control but cold whole-wheat pasta is best of all.
This shortcut recipe makes pasta salad very easy to make, while avoiding the large quantity of oily dressing in shop-bought versions.
1. Cook the pasta until al dente (just tender) according to packet instructions. Drain, rinse and drain thoroughly again. Tip into a large bowl or lidded plastic container.
2. Add the salsa clip to the pasta and stir well to coat all the shells.
3. Mix in the sweetcorn and cucumber. Cover and chill. Eat within 3 days.
Variation Diced green, red or yellow pepper could be used in place of the cucumber. You could also stir in some halved cherry tomatoes or a few stoned olives. Chopped fresh herbs, such as basil or chives, would be delicious added just before serving.
MAKES 4-6 PORTIONS
• 200g/7oz whole-wheat pasta shells or shapes
• 3759 jar of salsa dip (mild or hot) or two 170g [...] Continue Reading…

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Spicy Chickpeas with Rich Tomato Dressing

December 27, 2009 Uncategorized

Like the Butter Bean Salad, this dish can start as a hot meal we've included it among the baked potato Easy Meal suggestions.
The remainder, with crunchy celery and sweetcorn added, can be stored in the fridge as a stand-by salad.

yoga mat chickpeas are a great source of fibre, and this salad, in its own spicy low-fat tomato sauce, needs no added dressing.
1. Chop the onion into quite small dice. Heat the oil in a non stick pan then sauté the onion on a gentle heat for 5 minutes, until softened. Stir in the curry powder and cook gently for 5 minutes more, taking care not to allow the powder to burn.
2. Add the passata to the pan with the chutney and lemon juice. Bring to the boil, then reduce the heat, add the chickpeas and cook gently for 10 minutes. One portion could be served hot with a baked potato and green veg as a main meal.
3. To make a stand-by salad simply allow the remainder to cool, then mix in the sliced celery and sweetcorn. Cover and keep chilled. Lemonade diet is also useful for better health.

MAKES 4 PORTIONS
• 1 medium [...] Continue Reading…

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