Men's Health (Australia) - - Useful stuff - Jac­que­line Al­will Adv Dip Nut Med Jac­que­line Al­will is a qual­i­fied, prac­tis­ing nu­tri­tion­ist and au­thor of Sea­sons To Share: Nour­ish­ing fam­ily and friends with nu­tri­tious, sea­sonal whole­foods

Q What’s the dif­fer­ence, if any, for my abs be­tween baked sweet potato and sweet potato wedges?

I’d be as­sum­ing that baked sweet potato is a whole spud in the oven, ver­sus sweet potato wedges, which are usu­ally deep-fried in some com­bi­na­tion of re­fined vegetable or seed oils. Drench any­thing in oil and it’s go­ing to be­come crispy and de­li­cious, but in restau­rant vats those oils are in­fre­quently changed – gross! More to the point, they’re pack­ing kilo­joules and your body strug­gles to process them, so they can ul­ti­mately be stored as fatty tis­sue. There, my friend, is the is­sue for your abs.

Q It seems like a lot of cleaneat­ing, low-carb guys put away a heap of ba­con as a sub­sti­tute for toast. Is that OK in your book?

I’m not cool with the amount of ba­con peo­ple are eat­ing. Facts are facts: it’s a pre­served meat with clear links to cer­tain types of can­cer. I un­der­stand the need for pro­tein and the pa­leo pref­er­ence to dodge all types of bread. But be cre­ative. Team those eggs with beans, a lit­tle bit of smoked salmon or left­over meat from last night’s din­ner.

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