FOOD OF THE WEEK - SALT         P2                            
SALT : different types & effects on health

Rock and sea salts seem to be all the rage – especially with TV chefs. Consumers are easily mislead by the claims that these salts are ‘natural’, better tasting and containing ‘essential minerals’  - making them better for us than table salt.

A  consumer survey in 2011 revealed  that  about 61% of people asked felt that sea salt was much lower in Sodium than table salt.

Do not be deceived! Salt is salt. No matter how expensive salt is, whether it comes in crystals or grains, from the sea or from the Himalayas, a survey showed found they all contain an equally high sodium content as table and cooking salt.

All salts therefore are equally damaging to our health when eaten in excess, don’t be fooled by some of the claims made by salt manufacturers.

Garlic salt and celery salt are also popular alternatives to standard table salt. These products are made predominantly of table, rock or sea salt combined with small amounts of dried garlic or celery. The salt component is still sodium chloride so these too should be limited as with rock and sea salt.

Did you know: Salt is used to remove red wine stains

- See more at:http://www.foodnavigator-usa.com/Markets/Shoppers-mistakenly-believe-sea-salt-contains-less-sodium

FOOD OF THE WEEK - SALT

What is it?

Salt is also called ‘sodium chloride’, it is made up from two naturally occurring parts – sodium and chlorine. Both sodium and chlorine play important physiological functions in the body. However, it is the sodium part of salt that is a concern to health. Current food labels list the salt content of food. 

What does Sodium actually do?

Sodium helps control blood pressure and regulates the function of muscles and nerves, which is why sodium concentrations are carefully controlled by the body.

What is the big deal?

Many of us in the Western world eat too much salt (sodium) this raises blood pressure, which puts people at increased risk of health problems such as heart disease, stroke & kidney  disease. Black people of African descent are particularly sensitive to the effects of too much salt and are therefore at higher risk of associated health conditions such as stroke and renal failure. There is evidence to show that black people of African descent living in the UK are three to four times more likely to have high blood pressure compared to white populations in the UK.

So what?

There is a lot that we can do and should do about it! Stay tuned this week…you could change your life by making small significant changes!

By the way…did you know in days of old, Roman soldiers were paid a salary of salt!

See more at: http://www.actiononsalt.org.uk/salthealth/ethnic/blackafrican/#sthash.zpMQycUu.dpuf

FOOD OF THE WEEK : KALE           P3

Have you bought your Kale this week? Not yet...ok.

Here are some tips on storing and preparing it.

To store, keep it refrigerated in an airtight bag.  It can typically be stored for up to 5 days, note that the flavour increases in bitterness with longer storage. Only wash the kale when you are ready to use it as washing before storage will promote spoilage.

How to Fit Kale Into Your Diet

• Steam with your favorite vegetables – cook it as you would spinach or cabbage. It is quite a tough green leaf so doesn’t lose it shape or wilt as quickly as spinach. Kale is great in a stir fry too – give it a go.
• Prepare a raw kale salad - Kale doesn't need to be cooked to be enjoyed. If you slice it into very, very fine ribbons it makes a great salad ingredient.
• Blend kale to prepare smoothies – here are some ideas. Try blending a portion of Kale leaves with one of these combos:

Pineapple and apple

Banana and orange

Orange and peach

Orange and Kiwi and pear

• Finally try baking Kale to make Kale chips- throw a few leaves on a baking tray – spray lightly with oil sprinkle with salt and or chilli and bake until crispy. You can throw on some garlic as well for an alternative taste.

Note: Where possible try buying organic Kale to avoid the pesticide load.

FOOD OF THE WEEK : KALE               p2.

What makes Kale good for you?                                 

Kale is full of vitamins and minerals, including:

·      BETA CAROTENE (pre-Vitamin A) – for healthy immune system, helping vision in dim light and keeping skin and the linings of some parts of the body, such as the nose, healthy

·      VITAMIN C - helps to protect cells and keeps them healthy, maintenance of healthy connective tissue, helps wound healing

·      VITAMIN K - Vitamin K in kale promotes healthy blood and may help keep your bones strong. If you take blood-thinning medicine (such as anticoagulant or antiplatelet drugs), you may need to limit vitamin K foods. Vitamin K can affect how these medicines work.

   

  Kale is ALSO rich in:

·  Iron, Calcium, Potassium, and fibre to help keep  bowel movements regular. Kale contains antioxidants that help prevent cell damage and may also help protect against cancer.

  Kale is filling and low in calories. So eating it will can help you maintain a healthy weight. Kale is one of several "super foods" that give you the most nutrients for the fewest calories.

· Pssssssst ….a bit of KALE GOSSIP: Media sources have said that  -  Angelina Jolie, Woody Harrelson, and Gwyneth Paltrow are just a few stars who eat kale to help maintain the sleek physiques they require for days on the set. Celebrities Katy Perry and Jessica Alba also claim a love for kale!

FOOD OF THE WEEK : KALE           P1.       

   What is it? - Dark green leafy vegetable, part of the cabbage family. It has been grown in UK since Roman times. It is available in shades of purple and even a black variety.

   Where does it come from? 

   It grows in the soil like cabbage, spinach and collard greens. It is produced in Britain all year round, most plentiful in late autumn and winter months.

   What is the big deal? 

   Well …. Kale has become very popular over the last 5-6 years. Reported sales in certain outlets in the UK increased by 400% in 2014.  Kale has received much celebrity endorsement. It is relatively inexpensive and has been described as a ‘superfood’ due it’s high nutrient levels – particularly vitamins and minerals. It is low in fat and versatile when it comes to preparation.  

  Other fact – There is a national Kale day – 7^th October!

Newsletter No.1 - Nutritional Health for Men Workshop

WELCOME TO OUR FIRST NEWSLETTER!

Food for Purpose (F4P) is a unique organisation which seeks to educate and empower groups and communities with reference to Nutritional Health. The decisions we make regarding nutritional intake and lifestyle, directly or indirectly impact our ability to fulfill our God given purpose in life.

 Optimal Nutritional health is crucial for the fulfillment of purpose, and Food for purpose seeks to impart audiences with knowledge and skills to promote mindful eating and functioning for the family.

The very first F4P event took place on 31^st January 2016 at St. Anselm’s church Hall in Dartford.

This session was dedicated to men’s nutritional health. In particular Afro-Caribbean men were targeted for this session as part of the campaign t raise awareness and curb the increasing prevalence of long term conditions in these communities.

Why focus on men?

Men, particularly those of Afro-Caribbean origin, are known for not readily accessing healthcare - often by the time such men use healthcare services it is out of duress or fear.

This is especially so in many church communities and other religious organisations.

 It has been reported that black men know more about their cars than their bodies! This is concerning! There is a need for increased accessibility to health care, by black men especially.

 Spiritualising of health related issues or being superstitious; or being in denial is not helpful.

The workshop was well attended topics covered included:

         

·       Function of food

·       Appetite and hunger

·       Satiety

·       Energy balance – weight loss

·       Energy in

·       Energy out

·       Fluid

The interactive sessions encouraged the men (and women who attended) to understand and be mindful of the differences between fueling the body in response to hunger; and how we respond to the triggers which drive our appetites. The phenomenon of Satiety was also introduced.

The somewhat tricky topic of abdominal fat or belly fat in men was tabled and the dangers of increased intra-abdominal fat was discussed.

Men were issued with tape measures to determine their risk for diseases. They also used Body mass index –(BMI) to estimate levels of obesity.

 Recommendations for increased activity in line with government guidance, examples of moderate aerobic and resistance exercise was discussed.

Fluid intake was addressed: at least 8-10 cups/glasses per day was recommended (2 – 2.5 litres daily). Water was hailed as the general fluid with no calories. The sugar content of popular drinks was shared, and a review of the nutritional content of malted drinks like Supermalt/Vitamalt/Maltina - was discussed. 

The importance of hydration was emphasised, and charts showing the colour of healthy urine was also shared so that men could check their 'wee,'

to determine approximate levels of hydration.

Feedback from the workshop:

  “F4P was very informative and well presented… we need more time to cover the questions and more discussion.”

                    “..It was cosy, comfortable and allowed interaction between delegates..”

                                       “Each session was enjoyable – more please!”

                                                        “I will appreciate this

                                                          seminar every quarter…”

“It was interesting, interactive and informative – I liked your style of marrying science with scriptures …” 

If you would like to host a F4P seminar in your organisation please contact us via foodforpurpose@gmail.com

or get in touch via the Facebook page ‘Food for purpose’

        or via Twitter @foodforpurpose

Watch out for further dates of seminars and workshops!