Get the perfect smile: top tips for taking care of your oral health

Cloe up of woman smiling brightly with a becah background

A lovely smile can light up the room!  But what if your teeth aren’t as lovely as you would like?  Having healthy teeth and gums is very important for overall health and can sometimes be neglected.

This National Smile Month, Clinical Nutritionist Suzie Sawyer shares five top tips for getting a smile to be proud of!

 

Have a healthy gut

Whilst daily brushing is essential for healthy teeth and gums, it’s just as important to look after your nutrition, and especially your gut health.

The good bacteria in our gut needs to outweigh the bad bacteria in the mouth that can be the cause of issues with our teeth and gums.  As an example, the bacterium that causes peptic ulcers and the H. pylori infection actually lives in the mouth. 

A,Set,Of,Fermented,Food,Great,For,Gut,Health,-

Feeding the good guys in the gut, especially with live natural yoghurt, can really help crowd out the bad guys.  Additionally, any fermented foods are great including tofu, tempeh, kombucha and sauerkraut.

Nutrition is key

As with everything in the body, good nutrition underpins health, and teeth need ‘feeding’ with the right nutrients.  Top of the list are vitamin D and calcium; both essential to building and protecting healthy teeth.  Whilst most of this is done during childhood development years, just like bones, the teeth need feeding from within throughout life.

A range of foods containing calcium

Vitamin D deficiency is still widespread in the UK as it’s not easy to obtain from food.  Therefore, supplementation with a minimum of 10 micrograms daily, is needed throughout the year, even through the summer months. However, some foods that are rich in calcium like oily fish with bones (sardines) also contain some vitamin D.  Other great sources of calcium are dairy, calcium-enriched plant milks, green leafy vegetables and nuts and seeds.

Keep it colourful

Compounds in fruits and vegetables, called flavonoids, have been found to target the bacteria that cause tooth decay.  This means including lots of colourful fruits and vegetables into the daily diet will certainly benefit your oral health.  Top of the list are dark cherries, prunes, blueberries, raisins, and blackcurrants, but all fruits and vegetables are going to deliver benefits.

Healthy,Eating,Concept,,Assortment,Of,Rainbow,Fruits,And,Vegetables,,Berries,

Another great reason for eating lots of fruits and veggies is that they’re all high in vitamin C which helps build strong blood capillaries, supports the immune system, and helps protects gum health. 

Iron is another key nutrient for gum health which is not only rich in meat but found in dark, green leafy veg too.

CoQ10 is great for oral health

Fully named coenzyme Q10, it’s literally our spark plug as it’s found in every body cell, within the mitochondria, where energy is produced.  Whilst we naturally make CoQ10, production reduces with age (which may explain one of the reasons why our energy levels decrease as we get older), and it’s very important for oral health.

Composition,With,Food,Contains,Coenzyme,Q10,,Antioxidant,,Produce,Energy,ToCoQ10 is one of our key antioxidants, so it’s needed for the immune system and also for keeping bad bacteria in the mouth at bay.  Interestingly, there is also a connection between gum disease and heart disease, hence another reason for really looking after oral health.  It’s also the reason that CoQ10 is often taken as a supplement. If your dentist has noted some declining gum health, then it might be worth considering taking a supplement of CoQ10.  It should also help energy levels.

 

Keep them clean!

It may sound obvious, but it’s essential to be fastidious with your brushing routine; it’s surprisingly common for this to be overlooked!  Regular visits to the hygienist will help flag if your brushing routine is not up to scratch and will also encourage the use of small brushes to clean in between the teeth and protect the gums too. Your teeth should feel very smooth as you run your tongue over them.

Horizontal,Shot,Of,Curly,Young,Woman,Brushes,Teeth,Every,Morning

If you haven’t already invested in one, an electric toothbrush is certainly your friend in this respect, enabling a much more thorough clean than using a manual toothbrush. And don’t forget flossing and using a mouthwash too.

Good teeth and gum care is important not just to feel great about smiling but for overall good health.

So, keep on smiling with these top tips to keep your oral health in tip top condition!

 

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The five fruits and vegetables that should be top of the list in a vegetarian diet

Blueberries in a heart shape

It’s National Vegetarian Week where we celebrate all that is great about plant-based diets. 

However, whatever type of diet you’re following, it should always be rich in fruits and vegetables because of their endless health benefits.

Clinical Nutritionist Suzie Sawyer shares her five favourite fruits and vegetables to help support a vegetarian diet

Broccoli

This wonderful vegetable delivers many nutritional benefits.  Indeed, there are very few people on the planet that wouldn’t benefit from eating some broccoli, and it doesn’t matter whether it’s green or purple!

Whilst broccoli is rich in a range of vitamins and minerals, its exciting claim to fame is that it’s part of the super healthy cruciferous vegetable family, which also includes cauliflower, cabbage, Brussels sprouts, and kale. These types of vegetables contain indoles which have been found to provide some protection against some of our nasty diseases.

Broccoli florets on a plate

Additionally, broccoli is high in fibre so it’s great for the digestive system, and all cruciferous vegetables are brilliant for helping the liver to detoxify.

Since its vitamin C content is lost during cooking, it’s best to lightly steam broccoli and perhaps serve with a little butter or stir fry with some garlic and toss in sesame seeds.  It doesn’t need to be complicated to get the most out of this superstar.

Beetroot

Whilst the green, leafy tops of beetroot do contain plenty of nutrients, including immune-boosting beta-carotene, it’s the roots that provide some real gems in terms of nutrients.  

Beetroots are loaded with folate, which is very protective of DNA. They also contain energising iron, and potassium which is great for the heart, plus good amounts of vitamin C.  However, more recently beetroot has been found to help with endurance sports performance.  This is down to its ability to produce nitric oxide which helps open the blood vessels and therefore encourage more oxygen to flow through.

Whole beetroots

Since beetroot is slightly sweet, it works in both sweet and savoury recipes.  As we’re coming into the summer season, why not keep it simple? Fresh beetroots can be easily peeled, diced, and quickly boiled to be used in salads with goat’s cheese. Try them mashed with chickpeas, garlic, tahini, and olive oil to make beetroot hummus. Or make them into chocolate brownies which contain half the fat of regular brownies.

Blueberries

Blueberries are naturally sweet so need no added sugar, unlike some other berry fruits. Just like most fruits and vegetables, berries are rich in immune-boosting vitamin C but it’s the presence of plant compounds called anthocyanins that make them so special.

A wooden bowl of blueberries

Essentially anthocyanins are found primarily in the pigment of the fruit which is what gives blueberries their amazing colours. Anthocyanins contain powerful antioxidants which help protect the body.  Whilst the body does have its own antioxidant systems, it’s these kinds of foods that provide the extra protection that the body really needs.

I love blueberries as a snack with a few walnuts.

Sweet potatoes

This is another ‘go-to’ vegetable for me, all year round. Sweet potatoes deliver more in terms of nutrition than white potatoes and are less starchy which helps with blood sugar balance.

Their main claim to fame above white potatoes is their orange colour which means they’re high in beta carotene. This is not only great for the immune system but helps protect the skin and hair from sun damage and oxidative damage from environmental toxins.

shutterstock_176916920-orange-sweet-potato-sept16

Additionally, sweet potatoes are high in fibre so are great for digestion.  I try and buy organic sweet potatoes if I can, lightly boil and mash them with a little butter and pepper with the skin on, so I get maximum nutrients.  Equally, they make fantastic wedges, roasted in the oven in a little olive oil and salt.

Carrots

There are many wonderful benefits to carrots, but they are also so easy to include in the diet as a snack or an easy vegetable side. Carrots are high in lycopene which is great for the heart; in a diet without heart-healthy omega-3s from oily fish, this is important.

Carrots are also rich source of beta carotene.  All the carotenoids are powerful antioxidants, but they specifically protect the eyes against free radical damage.  Importantly, beta carotene is turned into vitamin A in the body as it’s needed, which is also essential for eyesight and especially night vision.  It’s the reason why carrots are said to help you see in the dark; it’s not a myth!

shutterstock_250834906 carrots July16

Unlike most vegetables, carrots provide more nutritional benefit when cooked than raw as it helps to release the beta carotene. Additionally, if carrots are eaten with fats – carrots and hummus make a great snack – or with some meat or fish, the fat-soluble beta carotene is better absorbed.

So why not add some of these delicious fruits and vegetables to your diet and reap the nutritional benefits!

 

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Seasonal eating in May – five of the best fruits and vegetables

 

Strawberry.,Pattern,Of,Strawberrys,On,Colored,Background.

As we come into May and things are really starting to feel like Spring, nature also provides us with an array of seasonal fruits and vegetables to tempt the taste buds and load up the body with nutrients. 

Fruits and vegetables always taste so much better when they’re locally grown and are at their best nutritionally too.  So, what’s on the menu for May?

Clinical Nutritionist  Suzie Sawyer shares her top five recommendations.

Jersey Royal Potatoes

The flavour of Jersey Royals is like no other potato! Their flavour and texture are just magnificent.  This uniqueness is purely down to the growing conditions on the island of Jersey.  Interestingly, around 99% of the crops are exported to the UK; Jersey Royals represent such an important part of the island’s economy.

A pan of just boiled jersey royal new potatoes

Their nutritional value is not really any different to any other potato.  However, all potatoes are rich in vitamin C which is easily lost during storage, hence Jersey Royals are going to retain this nutrient much better when new and in season.  Additionally, potatoes are high in fibre, so are great for keeping the digestion in good working order.

Strawberries

Strawberries look almost too good to eat!  Their beautiful red colour demonstrates the high levels of antioxidants they contain which help protect the body from free radical damage.  Just as important is the great nutrient profile strawberries deliver including vitamin C (another key antioxidant), manganese (great for the joints), folate (essential for energy and protecting DNA) and potassium (good for the heart).

a punnet of strawberriesInterestingly, one of the many antioxidant compounds in strawberries are known as anthocyanins. They are responsible for their lovely colour and also help protect the heart from any damage and keeping it beating strongly.

 

At this time of year, strawberries are beautifully sweet, so just enjoy them as they are (or with a little cream as enjoyed traditionally at Wimbledon!)

Peppers

Also called bell peppers because of their shape, they come in a variety of colours including red, orange, yellow and green.  However, it’s the red ones that have most vitamin C, potassium, and folate. Additionally red peppers are especially rich in two carotenoids, lutein and zeaxanthin which are great for the eyes and for protecting them from damaging blue light and macular degeneration.

Colorful,Peppers,Background

Another great benefit to eating peppers of whatever colour, is that they’re super-versatile.  You can eat them raw as a snack with hummus, roast them, make them into soups (tomatoes work really well alongside) or add them to chillies, stir fries or pasta dishes.

Marrow

Marrows can often look a little strange because it’s perfectly possible for them to grow to a very large size (just like other members of the squash family), but they’re certainly nutrient loaded. Although marrows are high in water content, which also makes them low in calories and fat, marrows certainly don’t skimp on their nutrients.  It’s important to eat them with the skin on as this contains good levels of immune-boosting beta carotene.

A whole marrow and slices of marrow on a chopping board

Marrows contain calcium which will help to keep bones healthy, plus vitamin C, essential for the immune system.  Marrows are also high in fibre, therefore have been found to reduce cholesterol levels.

How to cook them? They’re delicious stuffed!  Simply slice them in half, scoop out the flesh and then add a pre-prepared mixture of fried onions, peppers, garlic, chopped tomatoes, breadcrumbs and mixed herbs.  Roast in the over for around 40 minutes and you’ve got a delicious dish.

Spring Greens

Essentially spring greens are thick green leaves without the hard core often found in other types of cabbages.  For this reason, they just need to be sliced quite thinly but then there are endless options of what to do with them.

In terms of nutrient content, just like peppers, they’re high in that all important lutein and zeaxanthin but are also a rich source of vitamin K, Vitamin C, and the mineral iron.

A dish of collard greens

Spring greens work well with stronger flavours and with other vegetables, especially purple sprouting broccoli (also in season now). Just shred the cabbage, lightly boil both veggies and then stir fry with some olive oil, garlic, lemon, and sesame seeds.

Enjoy these five seasonal beauties this May!

 

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Discovering the delights and nutritional benefits of English Asparagus

Close up of a woman holding a bunch of fresh asparagus

It is English Asparagus season again and a time to celebrate!  We know that all fruits and veggies taste better when in season, but English asparagus outshines all its competitors because its taste is simply like no other when fresh and local.

Imported asparagus in the shops year-round can sometimes be tasteless and often has a woody texture but there is nothing like fresh English!

 Clinical Nutritionist Suzie Sawyer shares the wonders of asparagus.  But hurry, as the season is short and traditionally ends on the Summer Solstice!

A nutritional powerhouse

Asparagus really packs a punch when it comes to nutritional content. Asparagus is loaded with vitamin C, which is essential for a healthy immune system, energy and, importantly, it’s one of our key antioxidant nutrients.  This means it can help protect the body from free radical damage, partly responsible for the ageing process.

Fresh,Ripe,Asparagus,With,Sunny,,Vivid,,Hard,Light,And,Shadows.

Additionally, it’s rich in vitamin K, which we need for our bones and healthy blood, the B-vitamins for energy, and fibre to help keep the digestive system in good working order.  Importantly, asparagus is rich in glutathione which helps the liver to detoxify; it’s been found to be a great hangover remedy.  Furthermore, this little gem helps feed the beneficial bacteria in the gut which is essential for all body systems to work correctly.  It’s certainly impressive in the nutritional stakes.

What else is it good for?

Most people notice a rather unpleasant smell in their urine after eating asparagus!  However, this isn’t all bad; it’s down to the asparagusic acid in asparagus which is a sulphur compound that not only helps the liver but is great for the skin too.  Conditions such as eczema, psoriasis or rosacea may all benefit from a diet rich in asparagus.

Grilled asparagus wrapped in parma ham

Another little-known fact is that asparagus is a natural diuretic, so it can help if you’re suffering from any kind of water retention.  This also works as part of the body’s natural detoxification processes.  And interestingly, people often eat lots of asparagus as part of an effective weight loss plan. It’s certainly a win-win with asparagus

How to cook it

There’s not much you can’t do with asparagus.  It can be steamed, boiled, barbecued, roasted or grilled and works with a wealth of other foods.

Grilled,Green,Asparagus,With,Parmesan,Cheese

Asparagus can be simply roasted with a little olive oil and sprinkled with shaved Parmesan as a perfect vegetable side, or with some cubed feta and chopped walnuts. It works with any form of pasta dish, especially with garlic prawns and spaghetti. Or try it freshly steamed and added to a salad or roasted on top of cheese on toast.

shutterstock_545808604 asparagus and egg May17

Why not start the day with a protein and detox punch?  Asparagus works really well lightly steamed with eggs (think about runny eggs for dipping) or roasted with a poached egg on top.  Eggs are high in protein, containing all the essential amino acids, but also help with liver detoxification as they’re high in sulphur too. Certainly, a powerful hangover recipe.

A bowl of watercress soup

Soups are brilliant because they retain all the nutrients when the ingredients are cooked.  Asparagus soup is a nutritional winner when made using fried garlic, shallots, spinach and vegetable stock. Garlic and shallots are brilliant for feeding the good gut bacteria, and spinach is loaded with energising folate, iron, and bone-loving calcium.  Even better, it’s really quick to make and will easily keep in the fridge.

So why not pick up some English asparagus today and enjoy this delicious vegetable at its best.

 

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How to have a healthy but tasty Easter!

 

shutterstock_1676194471 easter family Mar21

Easter is traditionally a time for eating delicious food, and, if we’re lucky enough, to be enjoying some down time with family and friends.

Food is a great way of bringing people together, as well as being essential for health too.  So how do we get the best of both worlds?

Clinical Nutritionist, Suzie Sawyer, shares here three favourite nutritious and tasty meals this Easter.

 

 

Garlicky Lamb

For the meat eaters, spring Lamb is probably one of the top foods we can eat for Easter.  Lamb is naturally tasty and tender – it just needs the right accompaniments.

Whilst lamb is slightly higher in fat than other meats (which also contributes to its flavour), it provides a great source of protein, essential for the immune system, muscles and bones, hormone production and much more.

shutterstock_446946859 roasted lamb Mar21

Garlic is a natural partner for lamb and also provides some amazing health benefits, especially for the all-important gut microbiome.  Having a healthy gut is the key to a healthy mind and body.  Make sure the garlic cloves are pushed into the lamb, so the flavours really infuse well.

Additionally, roast the lamb with some lemons and rosemary, both loaded with antioxidants and will enhance the flavour.  Why not serve the lamb with some mashed potatoes and spring greens, both high in vitamin C and fibre. There’s certainly no need for any guilt with this recipe!

Parsnip and Celeriac Gratin

If you’re wanting a vegetarian Easter treat, then a gratin is certainly going to hit the spot.  It’s sufficiently indulgent to feel special but also healthy too, containing two ‘super’ veggies. 

Whilst parsnips tend to be around during the winter months, there’s still plenty to be had at this time of year, and their vitamin C content is going to keep the immune system in good shape into spring.  Additionally, celeriac is full of potassium which is great for heart health and helping to reduce blood pressure.

Potato,Gratin,-,Graten,(baked,Potatoes,With,Cream,And,Cheese)This dish is also really easy to prepare simply by boiling up both vegetables (the parsnips will need slightly longer cooking).  When tender, then mash with some cream, salt and pepper and all-important nutmeg.  Not only does nutmeg really add some sparkle to a dish when used in this way but, just like any spices, it has many health benefits namely for the immunity, liver detoxification and cognitive function. The parsnips and celeriac can then be put into a dish and covered with homemade breadcrumbs, sprinkled with Parmesan, and roasted in the oven.  Delicious and healthy!

Chocolate Brownies Bites

Easter wouldn’t really be Easter without eating some form of chocolate!  However, for those watching their waistlines, it’s certainly possible to enjoys this treat without blowing the diet. 

Chocolate,Muffins,On,White,Ceramic,Plate.,Homemade,Fluffy,And,MoistThis recipe is a traditional brownie dish but using small muffin cases.  Use flour, beaten eggs, sugar and dark chocolate as per a normal brownie recipe.  Also include some cocoa powder.  Interestingly, cocoa has many health benefits; it’s very high in antioxidants and has also been found to reduce blood pressure.  Incidentally, if you or your friends and family can’t resist a full-blown Easter egg, then choose a dark chocolate rather than milk chocolate one so you get some real health benefits too.

 

The Easter twist for these brownies is in the decoration; use plenty of mini eggs and enjoy them without any guilt.

Have a happy and healthy Easter!

 

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Five seasonal fruit and veg stars to add to your diet this Spring

 

Close up of a woman holding a bunch of fresh asparagus

Eating seasonally means eating foods, especially fruits and vegetables, when in season, just as nature intended.  Nature is of course extremely clever, and it knows what the body needs at what times of the year. 

It also makes sense to eat seasonally from an economic and environmental perspective too.

So, what’s in season right now?

Clinical Nutritionist Suzie Sawyer shares her five favourite fruits and vegetables to enjoy.

 

Rhubarb

shutterstock_552099742 rhubarb Apr17

Interestingly, whilst we might think of rhubarb as being a fruit, it’s actually a vegetable!  Obviously, that doesn’t change its nutritional offerings which are certainly worth exploring.

As with all fruits and vegetables, rhubarb is packed with immune-boosting vitamin C, also needed for energy production.  Vitamin C is also one of our most powerful antioxidants which helps protect the body from free radical damage and in turn, the ageing process.

shutterstock_577640623 strawberry and rhubarb crumble July17

Rhubarb is a great source of fibre which is essential for keeping the digestive system running smoothly.  It’s quite sharp in taste so if it’s going to be used in sweet dishes, it might need a lot of sugar.  A rhubarb and apple crumble is great as a treat, but it might be worth thinking of using rhubarb in savoury dishes, perhaps as a tart sauce with duck.

If you’ve not tried rhubarb before then it’s health and taste benefits are well worth exploring.

Kale

shutterstock_192761054 bowl of kale Apr15

A member of the cabbage family, kale is often referred to as a superfood for this reason.  This super healthy family of foods contain a compound called sulphoraphane, which is very beneficial for liver detoxification.  Research also shows sulphoraphane is very protective against some of our nasty degenerative diseases.

Kale can be slightly tough if not treated kindly during cooking! The younger leaves tend to be more tender and then it can be steamed, boiled, or stir fried and used in a myriad of dishes. 

Home made kale chips in a dish

Kale makes a great snack as kale chips, grilled in a little olive oil and sea salt, or made into a soup with any vegetable of choice.   Additionally, it’s great in a stir fry or cooked on its own with garlic and toasted pine nuts.

Spinach

A bowl of fresh spinach leaves

Whilst we often think of spinach as being the best source of iron, it’s probably better for its calcium content.  Either way, spinach remains a rich source of these key minerals, essential for energy and the bones, and are best absorbed when spinach is cooked.

The good news, therefore, is that spinach is so easy to add to almost anything, as it reduces down massively when cooked.  This makes it a great vegetable to add to dishes when you’ve got vegetable ‘avoiders’ in the family!  Spinach can even be added to a spaghetti bolognaise and won’t be noticed too much.  It’s also great added to soups, stir fries, omelettes or vegetable curries.

Spinach omelette in pan on breakfast table

Spinach is also a great source of vitamin A and vitamin C which work together as antioxidants, as well as folate, essential for energy and healthy DNA.  From a cook’s perspective, it’s very versatile too.

Passion Fruit

Passion fruits

Passion fruit doesn’t exactly meet the criteria for being a local fruit but it is in season in the southern hemisphere.  Plus, it’s great for the soul to be eating foods that remind us of warmth and sunshine at this time of year. And these summer fruits are also packed with antioxidants which naturally help protect the skin from sun damage, so you’ll be getting all those health benefits too.

Passion fruit is just sweet enough to be eaten on its own, as a delicious snack or dessert treat.  However, it can be made into a coulis with other fruits, especially mango (mango chunks are easy from the freezer) or simply pureed and poured over your favourite chocolate cake as a lovely sweet treat!

Asparagus

Close up of a woman holding a bunch of fresh asparagus

As we come into April, so we come into English asparagus season.  Eating asparagus out of season you may find a lack of taste and often tough texture.  So, grab some quick because the season is short!

Asparagus is a nutritional highlight, containing more folate than any other vegetable.  Folate is essential for energy production, the nervous system, healthy red blood cell production and DNA repair.  Furthermore, asparagus, is packed with glutathione, which is essential for powering our key antioxidant enzyme system.

Grilled,Green,Asparagus,With,Parmesan,Cheese

Even better, asparagus doesn’t need to be complicated in terms of preparation; simply steam and toss in olive oil and salt, roast the same way, or serve as an impressive starter with hollandaise sauce.

Enjoy exploring seasonal fruit and veg this Spring!

 

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Five dietary tips to increase your energy this spring

A happy woman in from of a blossom tree showing spring time

As we come into spring, there’s generally a sigh of relief that winter is over, there’s more light and generally more warmth too.  Hopefully, this also encourages energy levels but with many people suffering from ‘tired all the time’ (TATT) and still lots of nasty bugs floating around, many of us are not feeling our best. 

However, there are many dietary changes that you can make to help get your energy levels back on track.

Clinical Nutritionist Suzie Sawyer shares her five top nutritional tips for getting ready for spring.

 

Keep it clean

There’s much written about ‘clean eating’, but what does that actually mean?  Essentially, it means eating foods as close to their natural state as possible. The body needs nutrients to fuel its biochemistry which all come from the food we eat.  Food is not just about fuelling us: the individual micronutrients – vitamins and minerals – each play an essential role in keeping us well.  It makes sense, therefore, that the more nutrients we take in, the better we will feel.

A range of wholegrains in heart shaped dishes to show they are good for the heart

Eating cleanly can take a little more planning, but it’s important to think about each meal as an opportunity to take nutrients on board. If you think about grains, those that haven’t been processed are going to yield far more nutrients than those that have, especially the all-important B-vitamins which provide essential energy. Therefore, avoid anything processed and white such as white rice, white pasta, white bread, and white sugar.

Stay well hydrated

It’s such a simple thing, but it’s one that we often miss.  If you’re dehydrated at a cellular level, you’re likely to feel sluggish, plus the brain will not be firing as it should.

Aim to drink around 1.5 – 2 litres of water daily if possible.  It’s great to drink fruit and herbal teas but water, perhaps with fresh lemon or ginger, tends to hydrate us better.  If you’re doing lots of exercise, then it is even more important to keep well hydrated.

A close up of a woman holding a glass of water to represent staying hydrated

Try to get into the habit of having a glass of water on your desk or taking bottled water with you wherever you go.  If you keep sipping throughout the day, it’s amazing how quickly you’ll meet the target.

Cut down on caffeine

Whilst caffeine gives us a quick boost of energy, the rate that energy levels drop afterwards is surprisingly quick, which is why we then reach for another caffeine hit and the cycle continues throughout the day.  Essentially, caffeine upsets blood sugar levels which ideally need to be stable throughout the day, rather than rocking and rolling. Over time, if we’re constantly challenging this mechanism, the body tends to feel more and more exhausted. 

Coffee,Cup,Behind,Red,Forbidden,Sign.,No,Caffeine,Before,Bedtime.

Try to keep a lid on the caffeinated drinks and limit them to one in the morning and then change to decaf or other drinks through the rest of the day.  As your body regulates, you’ll find less reliance on caffeine.  Plus, if the body is better nourished generally, energy levels should improve as well.

Feed the inner you

We obviously can’t see what’s going on inside, but we can see and feel the effects of poor nutrition on the outside.  The body produces energy in the mitochondria of the cells – think of them as a spark plugs in a car! Clearly our cells need a wide range of nutrients to work efficiently, but one key nutrient is CoQ10 which we can obtain from foods.

Salmon,Roasted,In,An,Oven,With,A,Butter,,Parsley,And

Whole grains, organ meats and oily fish are especially rich in C0Q10 so try to include them in your diet regularly.  Obviously, energy production is not just about one nutrient which is why it’s important to keep the diet as varied as possible.

Keep it colourful

As a nutritionist, I’m always talking about eating a colourful and varied diet.  This is because when there’s more colour on the plate, there are also more nutrients and nutrients mean energy!

Healthy,Eating,Concept,,Assortment,Of,Rainbow,Fruits,And,Vegetables,,Berries,

Fruits and vegetables are especially rich in nutrients, so do try to include as many different ones as possible throughout the day.  They are rich in those all-important B-vitamins which we need for energy, but also vitamin C, also used for energy and keeping the immune system in good shape.  How about including some dark berries for breakfast, carrots, peppers and celery at lunchtime and broccoli and sweet potatoes for dinner?

So, get fired up and ready for Spring with some of these energy-giving dietary tips.

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The importance of eating more vegetables this National Nutrition Month

shutterstock_583532458 nutrition word cloud heart Mar21

It’s National Nutrition Month which highlights the importance of good nutrition and is a great time for us all to take stock of our daily diets.

It’s sometimes easier said than done to eat a varied, healthy diet every day, but there are ways we can make it simpler for ourselves, especially when it comes to eating more vegetables. 

Clinical Nutritionist Suzie Sawyer shares her insights on the topic and why eating more vegetables is so important.

 

Why vegetables?

In our time-poor, budget-stretched busy lives, it’s often easier to adopt the ‘grab and go’ way of eating.  Unfortunately, any kind of processed food is going to be lacking in nutrients.  And whilst us nutritionists bang on about eating more vegetables, there are some very good reasons why.

A range of vegetables to represent fibre in the diet

The body needs around 45 different nutrients every day to work at its best.  Every single vitamin and mineral fulfils a range of functions in the body, without which our intricate body biochemistry just wouldn’t work. 

Vegetables (and many other plants too) contain so many of these micronutrients which are essential for life. Importantly, their bright and varied colours means they are loaded with antioxidants which protect the body from free radical damage, a major driver of the ageing process. 

If we can just get them into the diet on a more regular basis, we could take some bigger steps to becoming healthier. So how can we include more?

Super spinach

A bowl of fresh spinach leaves

Spinach is rich in energising B-vitamins, iron, and antioxidants and whilst a bag of spinach might look like a lot, it reduces massively when cooked.  Spinach can be added to pasta dishes, stews, soups or bolognaise without affecting the taste or texture of the meal but would significantly uprate its nutrient content.

Stir fries

FResh vegetable stir fry in a wok

Stir-fries are really quick and easy and are a great way of including more vegetables.  A stir fry meal is always going to look more appealing if it has loads of colour, and the more colour, the greater and wider variety of nutrients.

Go for the wonky vegetables

Ugly,Fruits,Unusual,Form,In,Wicker,Basket.

Many shops are now selling ‘wonky’ vegetables which are slightly cheaper.  Why not boil them all up with some stock and seasoning to create a delicious, filling soup?  The soup can then be liquidised or hand-blended to create a smooth texture and can be stored if the fridge to eat over a few days.

Try frozen

shutterstock_295634081 frozen veg Nov15

Getting to the shops regularly can be difficult for many time-stretched people.  This Is when frozen vegetables can be a great and convenient option. They are often richer in nutrients than fresh as they’ve been picked and frozen quickly, which retains those all-important nutrients.  Plus, they’re generally a bit cheaper. 

What are the key nutrients and where can you find them?

Vegetables are packed full of nutrients including B-vitamins (needed for energy and brain function), iron (essential for energy and healthy blood), potassium (great for a healthy heart) and calcium (essential for strong bones), to name but a few. But here I am calling our vitamin C and magnesium:

Vitamin C

A selection of fruit and vegetables high in Vitamin C

Vitamin C is the most widely available nutrient in fruits and vegetables. It’s essential for the immune system, brain function, collagen production and keeping blood vessels strong and free flowing. Plus, it’s one of our most powerful antioxidant vitamins which means it’s going to help protect us against the ageing process and everything that comes with it. 

Magnesium

A range of foods containing magnesium

Magnesium we know is widely deficient in the UK population.  This is potentially problematic because magnesium has many key roles in the body but is important for regulating mood, blood pressure, the nervous system, producing energy, bone health and muscle function.  It’s also great for helping us to sleep. 

It’s widely available in leafy green vegetables including broccoli, sprouts, kale, cauliflower, and cabbage, all of which can be ‘disguised’ in many different dishes. 

How to make vegetables more appealing

Tasty,Roasted,Brussels,Sprouts,With,Bacon,On,Blue,Wooden,Table,

If you or your family members push back from eating leafy greens, it may be something to do with how they are served.  No-one likes overcooked mushy sprouts or cabbage, but instead why not try them stir fried with some garlic and bacon; they become a whole lot more attractive.  Or perhaps try some broccoli tossed in sesame seeds? 

Why not resolve this month to try adding at least one new vegetable to your weekly diet and see where the journey takes you!

 

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Take care of your heart this Valentine’s Week

CLose up of two hands making a heart shape with the sun in the background

Valentine’s Day brings into focus all our loved ones.  However, whilst Valentine’s Day tends to be about our romantic hearts, it’s also a great time to look after the physical wellbeing of our heart too. 

Our hearts work very hard, beating around 100,000 times every day, so making sure you are doing what you can to keep yours in great shape should be top of the list when it comes to health.

Clinical Nutritionist, Suzie Sawyer, shares her five top ways of looking after your heart physically and emotionally.

 

Load up on vitamin C

One of our hardest working vitamins, this nutrient has a great affinity for the heart.  Why? Because it’s one of our key antioxidant vitamins and therefore helps protect the heart from free radical damage, which is responsible for the ageing process and our degenerative diseases.  Vitamin C also helps protect the artery walls to enable blood to keep flowing freely through them.

shutterstock_362885486 vitamin C Jan17

Vitamin C is readily available in most fruits and vegetables but purple sprouting broccoli and oranges from Spain are in season now and are both rich in this amazing nutrient.  However, try to get as much colour on your plates as possible and you’ll also be getting plenty of vitamin C.

Keep the heart well oiled

That means eating foods containing the essential omega-3 fats which are also essential for a healthy heart.  Omega-3s primarily help regulate blood pressure, protect the arteries from damaging inflammation and also help to keep blood flowing smoothly.

A range of foods containing healthy Omega-3 fats

Omega-3s are mainly found in oily fish such as sardines, pilchards (tinned are fine), salmon (wild, not farmed is best) and mackerel.  The best vegan sources are flaxseeds, pumpkin seeds, and walnuts. But if none of these are your bag then give your heart some love by taking a daily supplement of fish oil or a vegan DHA, omega-3 product.

Cut down on sugar

That means sugar in all its forms.  Ideally, we should cut out all refined sugar in the diet, much as that may sound harsh!  However, sugar appears in many different guises; the issue is that it can cause inflammation throughout the body, attack the delicate artery walls, and help pile on the kilos, making your heart work even harder.

A pile of sugar with the words 'no sugar' in

Try to check food packaging and remember that whilst sweeteners are low in calories, they ‘feed’ your sweet tooth and are chemicals that the body doesn’t understand, and which can cause other health issues.  I know that it is very hard to cut all forms of refined sugar out totally but try to be more aware of how much you’re eating from various food sources.

Show your heart some gratitude

Your heart works very hard for you, so it’s a great time to acknowledge this and gently offer praise and thankfulness. Gratitude is also a great daily practice to help mental wellbeing. 

A close up of a typewriter with the word gratitude typed

If you’re finding life a struggle, then try to think of three things each day for which you are thankful for, however small.  It’s sometimes good to write these down so you can refer back to them.  When you start doing this, you’ll be amazed at how much is in your life which is good or for which you are grateful; even if it’s simple things in nature such as seeing flowers grow over time or hearing the birds tweeting, anything that makes you happy increases your levels of gratitude.

By offering gratitude daily, it can help re-frame any negative thought processes for the better.

Breathe some fresh air every day

It’s amazing how much being outside in the fresh air can help mental wellbeing.  With so many people working from home and/or working long hours, the days can fly by without us realising that we’ve not seen the light of day.

shutterstock_218997220 woman walking trainers Mar18

This is not good for the mind or body (especially the heart).  Breathing air and regulating your breathing whilst doing this is great for reducing stress.  Additionally, if you can fit a brisk walk into your daily schedule, then the exercise is certainly going to benefit the heart and mind too.

When you’re busy, you might want to actually write this into your diary as an event, so it’s not forgotten.  It’s all part of your self-care routine, which is important, not just during the month of love, but every day of the year!

Have a wonderful Valentine’s Day and love your heart more than ever this month!

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Eating with the seasons: nutritional foods for January

Fresh,Fruits.,Sliced,Fruit.,Orange,And,Pomegranate

It’s always important to eat with the seasons and as nature intended, to gain the biggest health benefits.  And for many of us, trying to be as healthy as possible during January is very much at the front of our minds.

Nature has provided what the body needs at certain times of year, plus if you buy locally grown produce, nutrient content will generally be better and it’s kinder to the environment too.

Clinical Nutritionist, Suzie Sawyer, shares her top five in-season foods for January.

 

Jerusalem Artichokes

Top of my list has to be this amazing vegetable. They are supremely healthy and provide a really useful addition to the diet. 

Jerusalem artichokes are loaded with a prebiotic fibre called inulin which is incredibly healthy for the gut.  The gut houses billions of bacteria (hopefully more good bacteria than bad), but they need feeding with this kind of fibre for the gut to remain healthy. 

shutterstock_541940524 roasted jerusalem artichokes Dec17

A healthy gut supports a healthy mind, the immune system, hormones, digestion, skin and so much more. Jerusalem artichokes are also a rich source of vitamin C, potassium, and iron, which are all frequently deficient in the daily diet. Serve them roasted in a little olive oil.

Kale

A member of the super-healthy cabbage family, kale is not always popular, partly because of its bitter taste and often tough texture.  However, this is much improved when eaten seasonally and with some other flavourings such as garlic and soy sauce.

shutterstock_488572450-eggs-and-kale-nov16

The health benefits are certainly forthcoming, especially because kale contains a plant compound called sulforaphane, which has been found to help prevent some of our nasty degenerative diseases.  Kale is also a rich source of calcium to help support strong bones and Vitamin A, Vitamin C and Vitamin E – all important antioxidants.

Pomegranate

Pomegranates are slightly strange to look at because of their mass of tiny seeds.  However, these seeds are nutritional powerhouses, and have some of the highest levels of antioxidants of all fruits. This is probably one of the reasons that research has found them to be especially beneficial for brain health; they can help protect this vital organ from free radical damage. Additionally, they are loaded with fibre so are great for the digestive system.

Quinoa,Salad,With,Pomegranate,On,Rustic,Kitchen,Table

Just like many fruits, pomegranates work well in sweet or savoury dishes, and are a particular favourite with salty cheeses and walnuts, making a great salad trio.  Moreover, it’s lovely to see some vibrant colours on the plate when the weather is so grey outside!

Oranges

Clearly the UK climate is not going to support the growing of oranges, but they are certainly at their best at this time of year, imported generally from Spain.  Whilst it’s always best to eat locally grown produce, it’s difficult when we want to gain the wonderful health benefits of a food we simply can’t grow in any meaningful numbers.

A bowl of oranges

Oranges are a great source of vitamin C.  As this vitamin is water-soluble and easily destroyed during storage, preparation and cooking, oranges are probably best eaten in their raw state to gain maximum health benefits. They also contain good levels of folate which will help to give energy levels a boost too.

Oysters

Oysters are available all year round but are certainly good at this time of year, and can be sourced from UK waters, especially around Colchester and Whitstable.

Oysters become especially important coming into February with Valentine’s Day looming.  Oysters are often referred to as ‘aphrodisiacs’ or ‘the food of love’.  The reason for this is that they contain really high amounts of the mineral zinc, essential for healthy reproduction.  There is always some truth behind these ‘old wives’ tales!

A plate of fresh oysters

Oysters also contain other minerals, including calcium, iron, magnesium and the antioxidant, selenium.  Importantly, they’re a rich source of iodine which is frequently lacking in typical western diets and is essential for cognitive function, especially in the developing foetus. 

So, why not add some of these season foods into your diet this January and reap the nutritional benefits?

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For everything you need to know about vitamins, minerals and herbs visit our sister site Herbfacts

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