What should I be eat­ing?

South Canterbury Herald - - YOUR LOCAL NEWS -

A ques­tion Dr Libby hears ‘ev­ery sin­gle day’.

There were both dif­fer­ences and similarities in the an­swers she gave peo­ple. Dif­fer­ences in­clude her­itage. Up un­til 1845 the ma­jor source of starch for the Ir­ish was pota­toes, she said. After the potato famine, they were forced to grow grains for the first time.

‘‘Some of the largest num­bers of coeliac disease we now see in the world come down that Ir­ish blood line.’’

It’s been only seven or so gen­er­a­tions of peo­ple ago that the famine hit, she said. ‘‘We don’t evolve that quickly. So that’s just one sim­ple ex­am­ple of how her­itage can play a role.’’

A sim­i­lar­ity is that ev­ery­one’s body has the nec­es­sary equip­ment to break down whole and real food.

Less than 10 per cent of adult Ki­wis ate five serv­ings of fruit or veg­eta­bles per day. ‘‘I re­ally don’t think adults link the long term con­se­quences of lousy veg­etable in­take to what they ex­pe­ri­ence in their life.’’

She en­cour­aged peo­ple to think about mi­cronu­tri­ents in­stead of fats or carbs. Chang­ing a per­son’s diet could have a large ef­fect on their life. When peo­ple felt lousy, it im­pacts ev­ery­one around them, and the same was true when they felt good, she said.

‘‘Qual­ity of life has a won­der­ful rip­ple ef­fect.’’

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.