The low-down on LCHF
It’s now considered “a food revolution,” and it’s a way of eating that inspired us to open our kitchen doors one year ago. The LCHF, or low-carb, high-fat diet has been in the spotlight lately, endorsed by prominent figures such as cardiologist Dr. Aseem Malhotra and addiction specialist Karen Thomson, who has a new book on the topic.
With over half of the UK population considered overweight, more and more people are taking a closer look at what’s wrong with the national diet. We’re abandoning the once-conventional wisdom that fat is the enemy and examining the role of sugar in the rise of obesity and diabetes.
If you’ve been following Rose & Mary for a while, you know that we design our meals with an optimal balance of healthy fats, lean protein and nutrients and fibre from fresh vegetables. And we’ve been keeping you up to date with research into sugar and its negative effects, particularly when it hides in refined carbohydrate and everyday savoury foods like pasta sauce.
But let’s not demonise carbohydrates as we once did for fat. Just as we recognise the healthy fats, such as those found in extra-virgin olive oil and avocados, we at Rose & Mary are advocates for high-quality carbs. In fact, “good” carbs are an essential part of a balanced meal, particularly if you lead an active lifestyle. Pseudograins such as amaranth, quinoa and buckwheat have the benefits of being completely gluten free and rich in protein, B vitamins and iron. And many carb-containing vegetables such as carrots and pulses are broken down slowly by the body, releasing nutrients without the spike in blood sugar.
Dishes like our Brown Rice Pasta Bolognese and Oxtail and Sweet Potato Gratin are great ways to incorporate high-quality carbs along with healthy fats and other nutrients. You’ll find these best-sellers and new favourites when we’re back in the fall. In the meantime, check out Thomson’s Daily Mail article on the LCHF diet for recipes and tips to keep you energised in August.