EatingBritain.com » Interviews

NuVal Nutritional Scoring System

Sarah Cabral — Tue, 28 Oct 2008 15:00:25 +0000

The NuVal System scores food on a scale of 1 to 100. The higher the NuVal Score, the higher the nutrition. For fruit and veg, scores are based on the concentration of vitamins, minerals, antioxidants, and fibre in particular. Those at the very top of the range are very highly concentrated in many nutrients and low in calories. The lower scoring produce items are less packed with nutrients or higher in calories.

With meat and poultry, scores tend to vary based on the content of saturated fat and sodium in particular; when these are more concentrated in a product, the NuVal™ Score will tend to be lower. Processed meats with added sodium will also tend to score lower. The saturated fat content of poultry varies between white and dark meat (white meat tends to have less), and whether it is skinless or not (the skin is very fatty).

Ok, it does make some sense so far, but when you take a closer look at the scores, the theory behind the system begins to fall apart. The NuVal system doesn’t seem to take portion size into account – a whole ham scores only 27, but who will eat a whole ham to themselves in one sitting? More likely you’ll eat only a few slices, but according to this scoring system, ham is a real ‘baddie’.

Debate about food labelling in the UK has been going on for some time now and leading the way in helping us to balance our diet is the Guideline Daily Amount (GDA) system, which does take into account the quantities we eat. I asked Jane Holdsworth, Director of the GDA campaign, for her comments,

“ The NuVal Quality Index is similar to the Food Standards Agency’s “traffic light” food labelling system in that it provides a judgement on foods and ignores the portion sizes that consumers actually eat. Under the NuVal points system, foods normally consumed in small quantities, such as raisins and cheese, are labelled as unhealthy when in fact, they can play an important role in a balanced diet. Consumers could infer that a diet made up of only top-scoring foods such as broccoli, okra and oranges is perfectly healthy when they would actually be missing out on vital nutrients.

We support a guideline daily amount (GDA) system of front of pack labelling as we believe it is important to give consumers the facts about what is in their food so that they can make an informed decision about how it fits into their overall diet. This is supported by research that shows 80% of people say they find GDA labels easy to understand and 84% would like to see the labels on even more packs”.

The US is in desperate need of encouraging their population to eat more healthily, levels of obesity and heart disease are extraordinary, but I don’t think this ‘revolutionary’ system from NuVal is going to help, I think it will confuse people even more.

To find out more, visit: www.whatsinsideguide.com

Sources

NuVal

Be wary of eating by nutrient and number

Think you know what’s good for you?

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British farmers need our support

Sarah Cabral — Sat, 25 Oct 2008 07:30:57 +0000

Next time you visit the supermarket, stop and think before you pick up your baked beans or butter – are they from Britain? Buying British isn’t just about buying local produce, it’s about supporting our home brands too. For example did you know that Country Life is the only major British butter brand? The other two leading brands are from Denmark and New Zealand.

British Dairy farmers take great care with their herds to give Dairy Crest the British milk they use for Country Life butter. Their farmers are proud of their British heritage and believe that provenance has a huge role to play in the quality of their milk. Here’s the story of one of those proud British farmers.

Peter Hawkins

Name of Farm: The Lingens Farm
Farm size: 160 acres
Number of cows: 85
Amount of milk produced every day: 1,100 litres

Peter Hawkins studied agriculture at college before travelling all over the world with his wife, Helen, working on farms in Canada, Australia and Saudi Arabia.

The Lingens Farm has been owned by Helen’s family since 1971 and when they returned to the UK in 1991 Peter and his wife took it over.

Situated in Broadwas on Teme, Worcester, The Lingens Farm is shrouded in heritage and still has many of its traditional 17th Century buildings including two threshing barns and old orchards that remain from the time when the farm was used for fruit and hops. Peter is currently working with Natural England to try and restore the old buildings to their former state.

Cows were first introduced to the site by Helen’s father in 1971 and today Peter and his family work hard to ensure that the farm works as a profitable dairy farm whilst remaining true to its traditions. To do this, Peter has created an environment where everything can live and over the years, as well as his cows, Peter’s farm has become home to many other species of wildlife including hares, foxes, sparrows, wrens and owls who like to nest in the old barns.

Peter’s farm is so unique that it has been awarded a high level stewardship scheme in recognition of all the work he puts into sustaining the conservation, wildlife habitats and historical features of his farm. The scheme has been designed to support farmers in their efforts to protect and improve the countryside, and it aims to support farmers who put the time and dedication in to supporting the traditional aspects of the site whilst still maintaining a modern, working farm.

Peter really believes that consumers should make every effort to buy British, to show their support for British farmers, so that they can sustain their vital industry. Peter genuinely believes that buying British is best for three main reasons: “The quality of British products beats all others and the milk’s creamy taste is unique to us. Consumers really need to start giving back to British farmers and with the issue of food miles high on the current agenda, it’s important that consumers take responsibility in order to make a difference.”

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Harry Hill reveals his nuts to Greenbang

Sarah Cabral — Fri, 26 Sep 2008 07:30:53 +0000

Our sister site – Greenbang went down to Harry town to find out what he’s really up to.

Harry – how farmer-friendly are your nuts?

Well they are 100 per cent Fairtrade and not everyone knows this but Fairtrade standards encompass environmental standards as well as paying a fair price to farmers.

My nuts come from farming groups which are joint owners of the Fairtrade nut company Liberation. Some of Liberation’s farming organisations are working towards organic certification or are already selling organic produce as a secondary crop. However the nature of smallholder systems is that minimal inputs are used. Most of Liberation’s smallholders grow tree nuts which soak up carbon.

The peanuts in Harry’s Nuts come from a plant that is a legume which fixes nitrogen. By including peanuts in their crop rotations the farmers are reducing their dependency on nitrogen fertilisers which are petroleum based. In addition the peanuts for Harry’s Nuts! are all transported by ship.

The Liberation farmers are supported by Comic Relief which has paid for peanut shellers in Malawi and Mozambique. These are of huge value to the farmers because they mean the nuts don’t have to be shelled by hand which is timeconsuming and often painful. The farmers have more time to work their fields.

Why did you want to sell nuts? Aren’t you rich enough?

I wanted to sell these nuts as I thought they might stand a better chance with the added value of my name attatched. I’d been involved loosely with Fairtrade since 2002 and thought it was time to get more involved.
I’m not making any money out of the venture, and no I’m not rich enough either.

Reveal your nuts to Greenbang – give us the pitch…

Dark roasted for extra flavour, tasty salted nuts in a handy 50g bag for almost every occasion, and helping farmers in developing countries get a fair price for their work.

(No more nuts now) What got you involved with this?

I’d visited Ghana for Fairtrade in 2002 and seen Banana and Cocoa farms and as I was especially keen on nuts I wondered wether Fairtrade had any nut plans. They’d just started up Liberation, the UK’s first Fairtrade nut company and so thought it was a good idea too. I then went and visited the farmers in Malawi who cultivate the nuts which confirmed in my mind that it was a good idea.

Are you involved with any other feel-good initiatives?

Not really, I do odd bits and bobs as the requests come in.

Where do you get your shirts made?

A gent called Dometakis in Great Portland St London W1. He makes shirts for a lot of us showbiz types.

You trained as a doctor – what is it about helping people?

I’d been led to believe it was but there was a lot of paperwork and hanging on the telephone trying to find a bed for a sick patient.

The Earth is having a hard time. What should people do to help other than buy nuts?

Turn all appliances off at the mains, oh and try and find a way out of using fossil fuels. I think probably someone’s got to invent something.

Would you like to be patron saint of Greenbang? We’ll give you a Greenbang T-shirt, some jam and a free column whenever you’d like to have a rant.

What’s the catch? How big’s the jam ?

Anything else you’d like to add?

I mentioned the nuts, right…?

Thank you for taking time out.

For more information on Harry’s Nuts! and to get a pub/ off licence/ shop/workplace/cafe near you to stock them please go to www.chooseliberation.com/harry

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Richard Hammond, The Restaurant and Mile High drinks.

Sarah Cabral — Wed, 17 Sep 2008 07:30:16 +0000

I didn’t see the first series of BBC’s The Restaurant, even though it’s about food, it didn’t really appeal to my taste in programmes. However, I recently got talking to one of this series’ contestants and hearing all about it from his point of view, I just had to watch it!

Richard Hammond and his partner Scott have survived their first night with Sorbets & Seasons and there are plenty more challenges to come ahead.

I asked Richard what it was really like filming the programme?

” It was very interesting, very much reality TV, it’s not so much about running a restaurant”. Days are long during filming which starts at 7am, “we missed lots of meals, one lady lost 2 stone in weight, that’s how stressful and difficult it was, you just don’t have time to eat”. “It wasn’t what I thought it was going to be but I’m really pleased we did it”.

“The camera crew are there from morning till night, they follow you everywhere, they followed us around Waitrose, around Wicks while we were choosing wallpaper”. “You think, you know I’ve got a dead line, Scott’s got to get back in the kitchen and we’re faffing about filming”. “There was one time I had to do a survey to ask people about menus and what food they like”, ” and so of course when they see you walking towards them with a camera and food etc, it’s like a parting of the seas, they all run away, it’s really difficult!”.

What were your experiences of meeting Raymond Blanc?

“You don’t see him a huge amount, only on the 2 days per week when you’re filming”,”to be honest he was very fair to us, he came across as a very nice guy”. “It’s all about TV though, you can be in the middle of a conversation and all of a sudden they say stop, let’s do that again, it’s very frustrating”.

All this marvelous exposure can only do Richard good, as anyone who digs a little deeper, will know that Richard is also director of drinks company Mile High Drinks, debuting in Waitrose on 22nd September.

Mile High drinks was conceived by Stuart Roberts and Richard, who first met when Stuart & his wife were hairdressing clients of Richard and who later lived next door. Stuart had been developing a ‘feel-good’ drink to help combat the ‘during and after’ effects of flying, and Richard, an ex BA flight attendant, with vast experience and contacts in the aviation world, got the trials they needed to prove it really worked.

What makes this drink different from other health drinks?

“The extremely high anti-oxidant content”, “trials showed it to have the highest level of anti-oxidants in comparison with other natural fruit drinks trialled”, “it is so good for you on a daily basis, I have one everyday”. The Mile High website also states that the drink contains ingredients that have proven to be of benefit to: the digestive system, circulation, the immune system, travel sickness and nausea.

Are you introducing any further varieties?

“A ‘Smile’ High kid’s version because there’s nothing healthy for kids to drink on board an aircraft”. “It’s 100% natural, just like the adult version but we thought children could have something trendy and funky, and that parents know is good for them when they’re flying”.

Although aimed at flyers, other applications for the drinks include, provision by the airlines themselves, use in gyms, use by everyday people as a supplement to their diet, even as a mixer in night clubs.

Mile High drinks is clearly on it’s way with the imminent launch in Waitrose and filming of The Restaurant is complete, so there has to be a ‘what’s next?’. Richard strikes me as a man who takes every opportunity that comes his way and sure enough there’s talk of more TV work in the near future and further development of the Mile High varieties.

Exciting times are on the horizon for Richard and you’ll have to watch the next episode of The Restaurant to find out how Richard and Scott get on.

For further info about Mile High drinks, take a look at the website.

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Eating Britain Interviews Jamie Oliver

Sarah Cabral — Mon, 21 Jul 2008 23:03:09 +0000

Jamie Oliver has had a huge effect on cooking and eating in Britain. From the days of the Naked Chef when he encouraged a nation of men to pick up a chopping knife and saucepan, to highlighting the standard of our school dinners; from providing disadvantaged young people with the chance to gain professional training, to waxing lyrical about growing and eating your own produce, he has achieved so very much.

Jamie has become part of British culture and it is hardly surprising that he is now considered the most iconic British chef of all time. It was to our great pleasure that we had the opportunity to ask him a few questions…

What did you have for dinner last night?

I actually made a curry last night. I do love a good chicken curry, either out at a great Indian restaurant – and there are many dotted around the place – or cooked in your own home.

You are very busy with many projects on the go – when you finally get some quiet time, how do you relax?

I just play with the kids, watch a video with Jools curled up on the sofa with a glass of wine, have a few mates round, potter in the garden – normal stuff.

What is your ingredient of ‘the moment’?

Chillies. I’ve always been a huge fan but now I grow my own, I’m really into all the different varieties and what you can do with them.

Regarding the website – your hot topic at the moment is asking what’s the most romantic meal you’ve cooked or had cooked for you – what’s your most romantic dish?

I’ve done a few romantic meals for the missus over the years but quite often the thing that keeps her happiest is a simple tuna pasta, the one in the Cook with Jamie book.

With fingers in many ‘pies’ – the Chicken campaign, Fifteen, Jamie’s Italian, Jamie at home (growing your own) etc – what is your next project?

Fifteen really looks after itself now and there’s a great team of people at the various restaurants all over the world and the chicken thing has got Hugh all over it. I’m excited about the Jamie’s Italian restaurants – we opened Oxford already and that’s doing really well. We open Bath and Kingston later this year and then Brighton, Cambridge and a few others next year. And I’m working hard on a new book and TV project for the autumn and you’ll find out more about that in September.

I can’t wait for the opening of Jamie’s Italian in Brighton, it’ll be right on our doorstep and the news that there’s a new book and TV project coming up, is very exciting too, my mouth is watering at the very prospect! September is not too long to wait, but in the meantime, here is a scrumptious Jamie recipe to keep you going…

Jamie’s chicken curry
(From Happy Days with the Naked Chef)

Ingredients
5 Tbs vegetable oil
2 Tsp’s mustard seeds
1 Tsp fenugreek seeds
3 fresh green chillies, deseeded and thinly sliced
1 handful of curry leaves
2 thumb sized pieces of fresh ginger, peeled and coarsely grated
3 onions, peeled and chopped
1 Tsp chilli powder
1 Tsp turmeric
6 tomatoes, chopped
1 x 400ml tin coconut milk
4 chicken breasts, sliced into 1cm strips
1 Tsp coriander seeds, crushed
Salt

Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger. Stir and fry for a few minutes.
Using a food processor, chop the onions and add to the same pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric.
Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes, then add 1 or 2 wineglasses of water and the coconut milk.
Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
Stir fry the chicken strips and coriander seeds until lightly coloured, then add to your sauce and simmer for 10 minutes.

This is such a simple recipe and it tastes so good; you can taste the different spices and there’s just enough heat to warm you up a little.

Have you been to the new Jamie’s Italian in Oxford? Or are you planning to go? I’d love to know what you think, so drop me a line with your reviews.

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Britain’s Crêpe Affaire

Sarah Cabral — Mon, 21 Jul 2008 11:30:35 +0000

Our taste for different foods is growing rapidly, partly due to our exposure to different nationalities, their foods and cultures. Indian, Chinese and Italian dishes have become part and parcel of our every day meals, with Mexican and Thai foods growing in popularity too.

French foods are also among our favourites and crêpes in particular are growing in popularity, savoury and sweet. The main difference between a pancake and a crêpe is that a pancake is thicker. Crêpes are thinner and less sweet, so they can be partnered with savoury ingredients too.

Someone who has noticed the rise in popularity of crêpes in Britain, is the Managing Director of CrêpeAffaire in Old Spitalfields Market, London. Daniel Spinath gave us his thoughts on the growth of crêpes in Britain:

“When I opened the first CrêpeAffaire it was a gamble, as I was challenging the typical British view of crêpes. Many people thought of the traditional French food to be a sweet, impulse snack and I challenged this by positioning the crêpe as a savoury meal as well as a sweet treat – I wanted to educate the British public about crêpes. As more people have become aware that the crêpe is versatile and can be wholesome and healthy, more and more people have begun to enjoy them.”

What do you think about the growth of crêpes in Britain?

“I’ve found the growth of the crêpe market has been steady year on year. Up until now, there hasn’t been a lot of movement in the UK with regards similar eateries opening, however I am certainly expecting this to change in the next few years. I have seen British consumers become more interested in crêpes, and this is reflected from opening my first shop, to now opening a further three branches.”

Do you notice any peaks and troughs throughout the year?

“I don’t really find peaks and troughs in sales, however there are definitely seasonal trends and particular crêpes appeal to the British consumers at different times of the year. For example, throughout summer there is a higher demand for fruity crêpes, such as strawberries and cream. A classic way to eat crêpes in France is with French cider, which is also popular in summer, as it is really refreshing. In Old Spitalfields Market we serve original apple and pear ciders from Normandy, which is becoming increasingly the fashionable option. We also find the ice-cream topped crêpes go down very well during the warmer months! Through winter people choose savoury flavours. I think the key is to be flexible in the menu you offer throughout the various months.”

How is CrêpeAffaire different?

“The general consumer insight is that crêpes are fattening snacks but in reality, if you use the right ingredients, crêpes can become part of a healthy, nutritious diet. CrêpeAffaire makes all crêpes from organic flour, which appeals to our consumers. The ingredients you use to fill the crêpe are also important – if you use fresh filling the crêpe will be more healthy and tastier.

What is your favourite crêpe?

“I actually have quite a few favourites, but if I had to choose it would be ham, cheese and fresh baby spinach – a simple, classic recipe.”

I personally am a great fan of crêpes, savoury and sweet. When I lived in Lyon, it was a kind of birthday tradition to make crêpes for lunch. Marie-Christine would bring the crêpe maker (an electric hotplate) and the batter (two, one savoury, one sweet), while it was up to the rest of us to bring the fillings. The first time I attended, I took lemons and sugar – obviously! But to my pure delight, my French colleagues brought cheeses, ham, smoked salmon, avocados, sour cream and much, much more. I was introduced to whole new world of crêpes and on the next occasion I went rather more adventurously equipped!

Please visit www.crepeaffaire.com for further information
Please visit www.oldspitalfieldsmarket.com for further information

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Aidan Brooks

Sarah Cabral — Tue, 20 May 2008 07:30:38 +0000

Or Trig, as he’s fondly known is such a lovely young man! An up-coming chef with so much potential. I’ve been following Trig’s adventures for well over a year now via his blog and he has a great passion for food!

(...)
Read the rest of Aidan Brooks (220 words)

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Plum Baby – The Interview

Sarah Cabral — Thu, 06 Dec 2007 17:02:59 +0000

Welcome to our second feature about Plum Baby and their fantastic organic foods and recipes. For the first Plum Baby feature, click here. We fell in love with this company and all they stand for but we had a few questions and Susie Willis (creator of Plum Baby) very kindly let us interrogate her! So, without further ado, here are Susie’s words and some more recipes from her wonderful organic baby superfood range.(...)
Read the rest of Plum Baby – The Interview (1,372 words)

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