Why not all calories are the same, and why we should pay less attention to calories and focus more on what is the actual food we are eating.
According to Dr Giles Yeo, who is a renowned researcher on obesity at the university of Cambridge, every calorie count you see is wrong.
Take protein. Only 70 percent of 100 calories of protein that we consume will be used as fuel inside us for energy. The other 30 calories are actually used to metabolise the protein to enter our bloodstream.
Why insulin resistance may be the root of our chronic diseases. And sugar is the main trigger.
People usually say we get obese first before we get chronic illnesses. But, is that really the case?
Insulin resistance may answer this and we will use a supermarket analogy to explain.
Let’s assume the cash register is a cell in our body, the cashier and the bar code reader is insulin and the grocery items that need to be scanned is glucose.
Lard oil may not be unhealthy, and can actually be good for you.
For years, we have been told that natural saturated fats like lard can contribute to heart issues. We were told to change to polyunsaturated fats in vegetable and seed oils. Recent studies have shown that this may not longer hold true.
Lard is actually one of the best sources of vitamin D, second only to cod liver oil. One tablespoon of lard oil (from pasteurised pigs) can contain up to 1000IU of vitamin D, which is more than the required amount for a day.
Andrew is a stage 4 cancer survivor, and has a lot to share on his cancer experience.
Today, he’s the man behind our favourite Bak Chor Mee soup at Soon Heng Pork Noodles, but it is his backstory that deserves equal attention.
Prior to being a hawker, Andrew was working a stressful corporate life that involved weekly overseas trips and ghastly working hours due to time differences. He was also a heavy smoker.
Have you ever wondered why whole foods like fresh fruits, vegetables, meat and seafood don’t need to carry nutrition labelling on them?
It’s because they are very minimally processed and do not contain any added ingredients. Whole foods also come “complete”. All the vitamins, nutrients and fibre are kept intact.
They have not been blended, broken down or dehydrated and in the process, they do not lose their nutritional value. Unlike ultra processed food.
Yeonjeoyukjjim, which is Korean for double cooked pork belly with nuts is a royal Korean Joseon dish.
Start by cutting the beancurd into rectangular sized chunks. Pan fry them in a little oil until they are lightly golden brown. Remove and cut them into smaller 2cm cubes and set aside.
Make a sauce mixture by mixing 50ml light soya sauce, 1.5 cups water, 1 tbsp mirin, 1 tbsp honey and white parts from 1 stalk spring onion. Stir well and set aside.
Tteokgalbi has to be one of our favourite beef dishes and recipes. It may require some effort to pull it off but when you do, it is so worth it.
Make the mother sauce first by blending 1 yellow pear, 1 medium onion, 40g peeled garlic, 2 stalks leek, 180ml light soy sauce, 1/4 honey and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day.
Steam 16 peeled chestnuts for around 45 minutes until they are soft enough to be mashed. Use a spoon to mash the chestnuts into a sieve to get chestnut powder.
