Kate Barmby pro­duces a very spe­cial ap­ple cus­tard tart

Words of wis­dom are of­ten given re­gard­ing food and health. Our cook­ery writer Kate Barmby, of the Great Bri­tish Bake Off, says it is im­por­tant to con­sider the im­pact of ad­vice.

Let's Talk - - Contents - Pho­tos: Steve Adams

As a nurse I am aware that what I say of­ten car­ries more weight and has a greater in­flu­ence on peo­ple’s be­hav­iour than the com­ments that I would usu­ally make in ev­ery­day life. Care­fully cho­sen words can have a pos­i­tive im­pact on a pa­tients’ sense of em­pow­er­ment and can in turn lead to them mak­ing health­ier life­style choices, how­ever, I am also con­scious that neg­a­tive or poorly cho­sen words can be taken badly or mis­con­strued lead­ing to un­nec­es­sary anx­i­ety.

Re­cently a mem­ber of my own fam­ily was the vic­tim of some rather heavy-handed ad­vice from a well-mean­ing health pro­fes­sional. The mis­in­ter­pre­ta­tion of some re­sults led to them be­ing told that they had de­vel­oped type two di­a­betes. The per­son con­cerned was al­ready very ac­tive, a healthy weight (if any­thing bor­der­ing on the low side) and ate a bal­anced diet - they also have a ten­dency to be overly con­cerned about their heath. This ad­vice caused a great deal of worry and re­sulted in them de­cid­ing to re­move all su­gar from their diet and to limit other car­bo­hy­drates. At their next ap­point­ment they were told that they were not ac­tu­ally di­a­betic or even pre-di­a­betic but, be­ing an al­ready anx­ious per­son, the dam­age was done and de­spite los­ing weight as well as their pre­vi­ous en­joy­ment of food, they were too fear­ful to re­turn to their nor­mal diet.

I was sad­dened that my fam­ily mem­ber had been un­nec­es­sar­ily up­set when they re­ceived ad­vice based on an un­re­li­able test re­sult which con­se­quently changed their re­la­tion­ship with food. But it has made me think about my cook­ery work and the im­pact of our diet on our health. I have al­ways jus­ti­fied my recipes for treats with the old adage of ‘ev­ery­thing in mod­er­a­tion’, but I think this is per­haps an ex­cuse to ig­nore nu­tri­tional ad­vice and that it has the po­ten­tial to turn into a li­cence to eat any­thing and call it mod­er­a­tion. With this in mind, along with the undis­putable fact that as part of a healthy, bal­anced diet, we should all con­sume fewer foods that are high in sug­ars, I have be­gun the dif­fi­cult task of de­vel­op­ing some recipes for cakes and desserts that use more whole foods and less re­fined car­bo­hy­drates.

The use of low fat cheese and nuts to in­crease the amount of pro­tein, and higher fi­bre in­gre­di­ents such as whole­meal flour in this month’s recipe for an ap­ple cus­tard tart help slow down the re­lease of en­ergy, while the cin­na­mon, vanilla and ap­ples add a nat­u­ral sweet­ness that re­duces the need for added su­gar.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.