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Eat Well
Eating well in our busy lives can be challenging. But
by improving what we eat and how we eat it, we can all live healthier, more energetic and longer lives.
Making eating simple: if it's made by nature enjoy it, if it's made in a factory then think twice.
Good food is one of life's great pleasures, and something Aberfeldy can be proud of.
For some delicious local recipes click here:
The Science
What we eat has a huge impact on health. It has been shown to influence cardiovascular disease, stroke disease, diabetes, certain cancers, and many more (1).
In 2017 11 million deaths worldwide were due diet (2). These diseases not only take lives, they also make our quality of life much worse.
Weight itself can affect our joints making it painful to walk and move.
In Aberfeldy and Kinloch Rannoch 56% of all deaths between 2017 and 2019 were due to a diseases which could've been prevented by diet and exercise.
It's not just about weight, eating well can increase your energy, stabilise your mood, improve your immune system and much more.
Know What You Eat
Evidence suggest most of us don't have a good awareness of our eating habits.
Here's a useful questionnaire to get started:
Ultra-Processed Food
On average in the UK more than half of what we eat is 'ultra-processed'.
In short, ultra processed foods contain ingredients you wouldn't add if you were home cooking. Many of these chemicals are sweeteners or preservatives.
These 'ultra-processed' foods are known to cause poor health and early death. This BBC article is a great resource, and Dr Van Tullekem's recent documentary (What are We Feeding our Kids?) is also interesting watching.
What We Recommend
01
COOK FROM SCRATCH USING RAW INGREDIENTS
02
AS A RULE OF THUMB THE FEWER INGREDIENTS ON THE LABEL THE BETTER
03
KNOW YOUR EATING HABITS
04
TREATS ARE OKAY. JUST REMEMBER IF YOU DO IT EVERYDAY IT ISN'T A TREAT, IT'S A HABIT.
REFERENCES
1. Micha, R., et al. "Estimating the global and regional burden of suboptimal nutrition on chronic disease: methods and inputs to the analysis." European journal of clinical nutrition 66.1 (2012): 119-129.
2. Afshin, Ashkan, et al. "Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017." The Lancet 393.10184 (2019): 1958-1972.