Healthy Food Guide (Australia) - - CONTENTS -

One of the plea­sures of work­ing on Healthy Food Guide is dis­cov­er­ing de­li­cious recipes ev­ery month. One of my favourites in the is­sue is Judy Davie’s toasted omega muesli (pic­tured at left). I love to top mine with a lit­tle fruit and a spoon­ful of full-fat Greek yo­ghurt.

If you’re a devo­tee of low-fat foods, eat­ing full-fat yo­ghurt may seem a lit­tle crazy. But our cover story (p36) re­veals fresh in­sights into di­etary fat. Take full-fat dairy foods, for ex­am­ple — they’re not the choles­terol-lift­ing demons we once thought they were. In fact, a small amount of fat can help you en­joy that sat­is­fy­ingly full feel­ing. The key word here is small, be­cause gram for gram, fat is the most kilo­joule-rich in­gre­di­ent in any food.

Of course, large help­ings of full-fat foods can lead to weight gain, and many of us strug­gle to main­tain a healthy weight. This is why our recipes usu­ally in­clude low-fat dairy prod­ucts. It’s a way of keep­ing a healthy bal­ance of fat, kilo­joules and nu­tri­ents.

Mean­while, if you’ve been fol­low­ing pa­leo-diet en­thu­si­asts on so­cial me­dia, most of whom urge us to eat hearty help­ings of fat, you’ll know that this way of eat­ing has pas­sion­ate sup­port­ers and de­trac­tors. That’s why we put Walk­ley award-win­ning health writer Paula Goodyer on the case. Her story is a no-non­sense in­tro­duc­tion to the lat­est news about fat and sugar. En­joy!

An­drea Du­vall, Edi­tor

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