Stay food safe this Christmas

Christmas is a time when a lot of food is bought and consumed, sometimes rather too much of it too. We're often faced with the prospect of cooking unfamiliar things, after all it's not everyday we cook a huge turkey or rib of beef. And then there's the issue of all the surplus - what to do with all the leftovers.

Ultimately there is pressure on us to become the ultimate domestic goddess or even god – but what food safety issues do we need to think about?

Sarah Daniels of The Red Cat Partnership has given us a few simple tips to follow to ensure your Christmas is a merry one.

Buying and storing food
Firstly do not buy or prepare food too far in advance.
When buying food you must consider the use by date – this is the date the manufacturer/ producer can guarantee that if we have stored it correctly
(in the fridge) that it is safe to eat.

Do not buy food that you cannot eat before the end of this use by period.
You will also need to be mindful of the ‘once open consume within’ guidance given – this will over ride the shelf life and may only be 2 days.
So do not buy your perishable foods too far in advance. If you need to buy early then freeze as soon as you can after purchasing – more on defrosting later.

Best before dates are just that. The food tastes best before that date – it won’t harm you afterwards, though it may not taste as good as it should.

Keep perishable foods in the fridge and do not overload the fridge.
I know we want a chilled beer or glass of wine, but the foodstuffs that support nasty bacteria growing need to be kept refrigerated to ensure the food is safe to eat.

Also we should not overload our fridges – if air cannot circulate this can cause a rise in temperature which can cause a dangerous growth of bacteria.

Also we need to keep raw and ready-to-eat foods apart.
Keep raw meats/ fish/ eggs and veg, particularly soily veg at the bottom of the fridge.

Preparing food
When preparing foods, this too, must not be done too far in advance.
If you're still eating the turkey on New Year’s day it is pushing it from a food safety perspective – prepare what you can eat within 2 –3 days.

If you are not going to eat it, portion it up and freeze as soon after cooking as you can.
Do cool foods quickly by portioning them, or taking them out of their cooking container as this will prevent nasty poisons / toxins developing.

Preparing the festive bird
There is no need to wash the bird – this can cause bacteria to be splashed and therefore spread around the kitchen. Those stomach upsetting bugs will be killed if the bird is cooked thoroughly.

Cooking and defrosting
If you need to defrost foods, do it in the fridge. This will take longer but it is safer. If there is no room in the fridge do it overnight whilst the central heating is off.
Ensure that all foods are thoroughly defrosted before cooking, otherwise the oven temperature will just defrost the meat and not cook it thoroughly.

Allow enough time for the cooking process.
Be mindful of how much food you need to cook at once and the order it needs to be cooked in. Most shops and magazines have countdown guides.
I would rather have a delayed festive meal than food poisoning, or a hard potato rather than an undercooked pink turkey!

Always check that poultry is cooked thoroughly – you do not need a probe – but pierce the bird/dish at the thickest point and ensure that juices are clear and the food is piping hot.

And lastly enjoy without the fear of a festive food poisoning!

Sarah Daniels is director of  The Red Cat Partnership a health and safety consultancy based in Norwich.
Courses are available covering food safety with a team of chartered environmental health practitioners.
www.redcat.gb.com

Cutting running costs in the kitchen

Being a member of The Artisan Food Trail has many benefits and we’re able to offer savings on a variety of services thanks to our selected partners.

Eco Catering Equipment are one of our partners who can supply the latest high quality state of the art kitchen equipment to help save you money and benefit the environment.

Their experience and customer service is second to none and we’ve been lucky enough to have Tim Taylor, the managing director, share his knowledge on energy efficiency looking at a couple of examples of energy saving products and the positive effect they can have on your utility bills.

AFT: Is it costly running a commercial kitchen?

TT: Energy costs are on the up and this is looking to continue for the foreseeable future. Unfortunately in the commercial kitchen nearly every piece of equipment consumes something whether it is electricity, gas, water or all three and producing food day in day out can mean the bills spiral upwards very quickly.

AFT: Are there any efficiency grading systems to assist in making the best choice when buying kitchen equipment?

TT: Unlike domestic appliances there is currently no efficiency grading system to help guide you although this is currently being reviewed by the EU but could take months if not years to conclude and implement.

In the meantime we are left to decipher manufacturer’s information, some of which is very informative with independent test results and others being vague and misleading and some companies unwilling to supply any data and trying to hide the true consumption figures of their units. However it’s worth persevering, potentially large savings can be had from buying efficient durable equipment.

AFT: In this economic climate it is very easy to be driven by purchase price but time and again we see examples of this costing customers far more in the long run. What should people consider before choosing their appliances?

TT: Efficiency, durability, service support and ‘fit for purpose' should be the key points considered when choosing a new unit only then should price be a factor. What is the point in owning cheap refrigerator that can't keep temperature in a hot kitchen or a mixer that can’t handle the load you need? Your production will be hampered, you run the risk of losing stock and if the machines are being overworked consumption will increase and it is likely you will either damage or shorten the life of the machine.

AFT: Refrigeration is probably one of the most important things in the kitchen, could you give examples of some of the more efficient units?

TT: Refrigeration is one great example, units are in operation 24/7 365 days a year drawing power continuously, they’re crucial for keeping your stock fresh and making sure you are working within the food safety guidelines.

Refrigerators are a key area being targeted by the EU in creating a rating system however we don’t have to wait for this to be implemented to find examples of manufacturers who are already striving to make market leading efficient units now.

Foster is one such example, with the launch of their new G2 range they created what is regarded as one of the most efficient commercial units currently available. To back this claim they have had independent tests undertaken against competitors units and to prove things further they are willing to arrange on site tests where you can monitor your consumption and run real world tests.

Example of the independent test results against some of their biggest competitors showing where significant cost savings can be made. (click image for larger version)

Liebherr is another crucial brand, their refrigeration cabinets are built to typically high German standards and every piece of equipment is thoroughly tested to Germany’s tightly regulated efficiency standards. With every unit they give a clear consumption figure making for easy comparisons, proving they have nothing to hide and everything to prove.

It is refreshing and rare to find a manufacturer willing to make this information available. Not only should this give the end user confidence in the brand but it also makes life far easier for you to do your homework. We are yet to find a manufacturer so open and so efficient.

Also both manufacturers have a large number of their models listed on the ECA Carbon Trust scheme.

AFT: Dishwashers are also vital part of any kitchen and heavy use requires a fair amount of energy consumption. Do you have any recommendations that will help people save money?

TT: Another piece of kitchen equipment that is often forgotten but again can make significant savings is your dishwasher. That work horse that is integral to any successful kitchen but is often forgotten until it has malfunctioned.

Hobart are one of our preferred choices for a number of reasons, however as we’re talking efficiency on this occasion I won’t deviate but keep to the point and will demonstrate where money saving technologies can make a big difference to your pocket.

Hobart created a unique 4-sided hood which is now present across the whole range of their hood dishwashers. This feature alone saves 2kW of electricity per hour. Steam is trapped in the hood when opened instead of escaping in to the void above. This reduces the amount of heat loss in turn reducing the amount of power required to keep the machine at temperature. As an example of what this can mean in direct savings to your running costs:

Energy saving of 2kWh per hour @10p per kWh = £0.20 pence/hr

Typical operation where machine is in use 5 hrs/day, 365 days/year

= a Saving of £365.00 p/year

You also negate the need for a condense canopy above the machine, another significant install cost saving.

On top of this you then have double skinned construction, smaller wash tanks, efficient spray patterns, heat recovery systems, vaporinse technology and more. These features result in dramatic reductions on water, electricity and detergent consumption.

On top of this you have German reliability and longevity which again saves considerable money and inconvenience. Using running cost calculators figures can be calculated against competitors’ machines to demonstrate significant savings. Another manufacturer happy to make their consumption figures readily available.

AFT: These are just brief examples of two components found in a kitchen, do you have any more advice on keeping costs down?

TT: Imagine taking these points into consideration for every piece of equipment you have. You can soon see how even a small kitchen can achieve significant energy savings by giving more thought to their requirements. Cost savings not only on energy but also downtime, servicing and repair bills which can be significant over the life of the machine.

It’s also important to keep in mind that these are not just potential savings to you and your company but also to the environment, all of the consumption savings are also benefitting the environment and helping reduce your carbon footprint.

In turn this could lead to further financial incentives for you, there are a number of grants and tax breaks available to companies seeking to be greener. It is always worth talking with your local authority to see what’s available.

AFT: Earlier, you mentioned the ECA Carbon Trust Scheme, how can it help people?

TT: Central government also offer tax incentives. Take the ECA Carbon Trust Scheme for example. Any refrigerator on the ECA list qualifies for this green tax break which equates to approximately an 11% saving on the purchase price of the unit.

AFT: Is there anything else people should be thinking about when buying their kitchen appliances?

TT: When looking for your next piece of equipment give some serious thought to exactly what you want from that unit and how the equipment can better serve you. You may pay a little more initially but you would be surprised just how quickly you can recoup that difference and make considerable savings over the life of the machine.

For more information about Eco Catering Equipment visit the website: www.eco-catering-equipment.co.uk

10 tips for a healthier Christmas

With all the edible temptations on offer it’s all too easy to over indulge during the festive season. We asked Priya Tew of Dietitian UK what she would suggest to avoid some of the ‘bad’ things but also not miss out on a delicious Christmas and importantly to feel good.



On average people eat 6,000 kcals a day on Christmas day, that’s three times the recommended daily intake for a woman and over twice that for a man! It’s no wonder people gain an average of 2kgs over the festive season.

Here are my top tips on a healthier Christmas:

On the day

• Keep breakfasts healthy and start the day right. Choose special but lower fat treats like currant buns, fruit bread, your favourite fruit and greek yoghurt, scrambled eggs and smoked salmon on a wholegrain bagel or wholemeal toast and chocolate spread. This will help keep you full and mean you are less likely to snack throughout the morning. Steer away from the pastries and save yourself for treats later in the day.
• Choose smoked salmon, a soup or melon as a starter.
• Turkey is low in fat and high in protein, so a great food to be eating. However watch those portion sizes! Have plenty of vegetables and don’t eat the skin.
• Those roasties may be delicious but stick to just a few. Cut them into large chunks so they absorb less fat. Use a vegetable oil instead of goose fat, if you want to support local producers look for a UK rapeseed oil.
• Christmas pudding is quite low in fat, but cream and brandy butter aren’t! Watch those portions and have a low fat custard or low fat creme fraiche as an option.

Through the festive season:

• It’s often the extras that cause the weight gain. Plan your treats in and don’t over buy. The supermarket bargains are tempting, but if you always know you have too many sweet treats around buy less this year.
• Snacks are tempting! Get some yummy olives, dried fruit and chestnuts instead of crisps, chocolate coated nuts and too much cheese. Try rice cakes, breadsticks, carrot sticks and homemade vegetable crisps with salsa instead of crisps and dips.
• Make your own open top mince pies, less pastry = lower fat. Have a fruit salad to hand as an option too.
• Alcohol contains calories! Get in some tasty no alcohol drinks in, make non alcoholic cocktails and use these to alternate drinks.
• Stay active. It’s so easy to stay indoors especially when it’s cold, but make a plan to stay active. Walks, bike rides, trips to the park with the children – it all counts.

Priya Tew is a registered dietitian who runs her own nutrition consultancy business, Dietitian UK.

As a mum and food lover she is passionate about helping people to discover good quality food and to show them how healthy eating is not just tasty but vitally important.

www.dietitianuk.co.uk

Stay food safe this Christmas

Christmas is a time when a lot of food is bought and consumed, sometimes rather too much of it too. We're often faced with the prospect of cooking unfamiliar things, after all it's not everyday we cook a huge turkey or rib of beef. And then there's the issue of all the surplus - what to do with all the leftovers.

Ultimately there is pressure on us to become the ultimate domestic goddess or even god – but what food safety issues do we need to think about?

Sarah Daniels of The Red Cat Partnership has given us a few simple tips to follow to ensure your Christmas is a merry one.

Buying and storing food
Firstly do not buy or prepare food too far in advance.
When buying food you must consider the use by date – this is the date the manufacturer/ producer can guarantee that if we have stored it correctly
(in the fridge) that it is safe to eat.

Do not buy food that you cannot eat before the end of this use by period.
You will also need to be mindful of the ‘once open consume within’ guidance given – this will over ride the shelf life and may only be 2 days.
So do not buy your perishable foods too far in advance. If you need to buy early then freeze as soon as you can after purchasing – more on defrosting later.

Best before dates are just that. The food tastes best before that date – it won’t harm you afterwards, though it may not taste as good as it should.

Keep perishable foods in the fridge and do not overload the fridge.
I know we want a chilled beer or glass of wine, but the foodstuffs that support nasty bacteria growing need to be kept refrigerated to ensure the food is safe to eat.

Also we should not overload our fridges – if air cannot circulate this can cause a rise in temperature which can cause a dangerous growth of bacteria.

Also we need to keep raw and ready-to-eat foods apart.
Keep raw meats/ fish/ eggs and veg, particularly soily veg at the bottom of the fridge.

Preparing food
When preparing foods, this too, must not be done too far in advance.
If you're still eating the turkey on New Year’s day it is pushing it from a food safety perspective – prepare what you can eat within 2 –3 days.

If you are not going to eat it, portion it up and freeze as soon after cooking as you can.
Do cool foods quickly by portioning them, or taking them out of their cooking container as this will prevent nasty poisons / toxins developing.

Preparing the festive bird
There is no need to wash the bird – this can cause bacteria to be splashed and therefore spread around the kitchen. Those stomach upsetting bugs will be killed if the bird is cooked thoroughly.

Cooking and defrosting
If you need to defrost foods, do it in the fridge. This will take longer but it is safer. If there is no room in the fridge do it overnight whilst the central heating is off.
Ensure that all foods are thoroughly defrosted before cooking, otherwise the oven temperature will just defrost the meat and not cook it thoroughly.

Allow enough time for the cooking process.
Be mindful of how much food you need to cook at once and the order it needs to be cooked in. Most shops and magazines have countdown guides.
I would rather have a delayed festive meal than food poisoning, or a hard potato rather than an undercooked pink turkey!

Always check that poultry is cooked thoroughly – you do not need a probe – but pierce the bird/dish at the thickest point and ensure that juices are clear and the food is piping hot.

And lastly enjoy without the fear of a festive food poisoning!

Sarah Daniels is director of The Red Cat Partnership a health and safety consultancy based in Norwich.
Courses are available covering food safety with a team of chartered environmental health practitioners.
www.redcat.gb.com

The Spice of Life: The Health benefits of Chillies

Illustration: ©The Artisan Food Trail / Lisa Childs

We’ve been enjoying a fantastic chilli harvest in the AFT kitchen garden and with the tips that Jo from Edible Ornamentals has given us, the plants are still producing masses of flowers even though the weather has turned down the heat at night.

We eat a fair few chillies so were wondering whether they were doing us any good – well they are part of your five a day, but what else are they good for? There are numerous articles in the press attributing various health benefits associated with the eating of chillies, but just how much of it is based on actual scientific fact?

Well, who better to ask than Priya Tew of Dietitian UK.

AFT: So what are the ‘magic’ ingredients that make chillies good for us?
PT: Chillies contain a range of wonderful micronutrients including vitamin C, magnesium, potassium, manganese, iron and Vitamin A. However it is a lesser known nutrient called Capsaicin which gives chillies some special health benefits. The more pungent the chilli, the more capsaicin it contains. So a Scotch bonnet contains more than a Spanish Pimento.

AFT: We all know having a good curry can clear out the nasal passages and can help if you feel like you have a cold coming. But what else can chillies help with?
PT: Chillies have been shown to aid blood sugar control so could be helpful in the prevention and treatment of type 2 diabetes. A study showed eating chilli as part of a meal helped lower the amount of insulin needed to bring down blood sugar levels after a meal (1).

AFT: We’ve read that the natural chemicals in chillies can act as a pain reliever and help inflammation, is this true?
PT: Capsaicin can be helpful in inflammation. It works by preventing a neuropeptide known as Substance P from working. Its has been suggested as being useful in arthritis, psoriases and diabetic neuropathy but may have far more uses in other inflammatory diseases too. Applying creams containing capsaicin have been shown to reduce pain although you may experience a slight burning sensation after application! (2).

AFT: There are lots of ‘super-foods’ that can apparently help fight heart disease, so do chillies have any ‘super’ properties?
PT: Capsaicin looks like it has benefits in cardiovascular disease as well. Eating meals containing chopped chillies can decrease the levels of dangerous cholesterol (3).

AFT: Is there any truth in articles we’ve read that chillies could help you shed a few pounds?
PT: There is also evidence to show that eating chilli raises your metabolism after a meal, hence you feel warmer – so you burn more calories, which could help with weight loss.

It certainly sounds like chillies are indeed beneficial to us all and even if you do find some chillies a little too hot at least you know they’re doing you good!

1. Ahuja KD, Robertson IK, Geraghty DP, Ball MJ. Effects of chili consumption on postprandial glucose, insulin, and energy metabolism. Am J Clin Nutr. 84(1):63-9 (2006).
2. Ellis CN, Berberian B, et al. A double-blind evaluation of topical capsaicin in pruritic psoriasis. J Amer Acad Dermatol 29:438-42 (1993).
3. Ahuja KD, Ball MJ. Effects of daily ingestion of chilli on serum lipoprotein oxidation in adult men and women. Br J Nutr. 2006 Aug;96(2):239-42. (2006).

Priya Tew is a registered dietitian who runs her own nutrition consultancy business, Dietitian UK.

As a mum and food lover she is passionate about helping people to discover good quality food and to show them how healthy eating is not just tasty but vitally important.

www.dietitianuk.co.uk

Starting a food business from home – what you need to know about hygiene

Many of the food producers’ businesses on The Artisan Food Trail have started from humble beginnings – the home kitchen. Only when they have needed to increase production they’ve moved into catering premises.
Some AFT producers still do operate from their own kitchens.

We wanted to find out whether it’s a difficult step to take and if there are any pitfalls that people should know about. Getting the lowdown from the director of The Red Cat Partnership and Artisan Food Trail member, Sarah Daniels, about starting a food business from home proved to be very useful and surprisingly straightforward.

AFT: With more people wanting to turn their food loving hobbies into businesses, just how easy is it to get started?
SD: We are often asked whether people can set up catering businesses from home – normally the answer is yes. All caterers making food for others to consume need to be mindful of a few simple tips for ensure the food that is produced is safe to eat – that is it is not going to make the consumer ill or indeed traumatise them if they find a hair in it!

AFT: Would people be expected to completely re-fit their kitchens 
to meet top catering grades or is a standard domestic kitchen acceptable?
SD: Firstly we would need to make sure that the area going to be used for food preparation is hygienic – this does not mean wall to wall stainless steel – the surfaces need to be of a non-porous nature and be able to be kept clean.

AFT: Most home kitchens don’t have much room, so is it okay for personal foodstuffs to share a shelf with those we’re using for the business?
SD: It would be wise to separate (in time) home preparation and storage of food from the ‘commercial’ side; it is essential that raw and soily food is kept separate from ready to eat foods. In addition items such as nuts would be best to be kept in sealed boxes or packets.

AFT: There are certain things we do at home which are probably fine if we’re cooking for ourselves, but what would you advise people to consider if they are to keep a hygienic kitchen?
SD: We also advise people to remove the cat or other pets! Not do the domestic laundry at the same time, relocate children’s toys/paperwork etc anything that could find its way into the food that should not be there; it is wise not to use chipped or damaged bowls or equipment – it might be your favourite but I am not fond of eating bits of pastry brush or worse still glass.

AFT: Er, we’ve sometimes eaten things which are just past their dates or cut the mouldy bits off the cheese but obviously if you’re making food for other people you need to be more careful.
SD: Before you start to prepare it is essential that the ingredients are safe; that they have been safely stored, at the correct temperature and are in date (use bys are essential)

AFT: We often hear that some things shouldn’t be kept in the fridge like tomatoes, chocolate and even eggs. We always refrigerate our eggs but what are the rules for commercial storage?
SD: High risk foods such as dairy and protein foods need to be stored in the fridge – the guidance is that eggs should be stored in the fridge – this keeps the multiplication of bacteria down – but you can remove them about 30 minutes before baking to get them up to room temperature; eggs should be used within their date code too!

AFT: When preparing food cleanliness is paramount but just how fastidious should we be?
SD: The preparation area must be clean – a once over with the anti-bac spray and a clean fresh cloth is a must.

You the food handler must be fit for food prep! So we advise that any long hair is tied back, jewellery is kept to a minimum, nails are short and clothes are clean – and no beads or dangly/fluffy bits that could get in the food and that you are wearing a clean apron!

Hands must be clean – after all we are going to be touching the food that someone else is going to be eating. Ideally you would have a double or 1½ sink in your kitchen so that you can always wash your hands – but a nearby wash hand basin will suffice; hand washing needs to be thorough and frequent.

AFT: Some people might struggle into work when they have a bit of a cold and when running their own business, they battle on regardless but is this a good idea if you’re handling food?
SD: It sounds obvious but please do not prepare food if you are not feeling 100% – the food will be able to transmit infections to others. The guidance is that you should be symptom free for 48 hours. At this time of the year we are beginning to get the sniffles so make sure you can prepare food safely.

AFT: We know that it is very important to make sure meat is properly cooked to avoid bugs, so what do people need to observe and do they need any fancy thermometers?
SD: We cook food to make it safe – but also to make it taste great. Do make sure that items containing meat/eggs are cooked thoroughly to the core/centre; you could use a clean metal skewer/knife for this – you do not need a probe!

Sarah Daniels is director of The Red Cat Partnership a health and safety consultancy based in Norwich.
Courses are available covering food safety with a team of chartered environmental health practitioners.
www.redcat.gb.com

Life without gluten

© The Artisan Food Trail/Lisa Childs

*** 
Many things are easy to take for granted, foodstuffs especially so. Most of us don’t have to think an awful lot before we put something into our mouths and many certainly don’t need to consider whether it may be harmful to their wellbeing.
Living gluten free is not always as straightforward as it should be as so many foods contain gluten from various sources, wheat being the most known.
There is much confusion concerning the subject, so we found out more from AFT’s Industry Expert, Priya Tew of Dietitian UK, to get the facts straight.

AFT: What is gluten and how does it affect some people?
PT: Gluten is a protein that naturally occurs in wheat, barley, rye and spelt. It acts like a glue binding flours together and providing elasticity in bread. Eating gluten can cause an immune reaction in some people, where the small intestine becomes inflamed and damaged. Symptoms can include abdominal pain, diarrhoea, fatigue, headaches, wind and bloating.

AFT: Some people say they have a wheat intolerance which could be related to problems with gluten. Do they have a disease or are they just ‘sensitive’?
PT: There are two types of gluten reactions in the body – coeliac disease and gluten sensitivity. The difference between the two conditions is that coeliac disease is an autoimmune disease where eating gluten causes the body to produce antibodies that attack the bodies own tissues. It causes an allergic response in the body that can be tested for via a blood test. Gluten sensitivity is a non allergic response which cannot be tested for other than cutting gluten out of the diet and seeing a response.

In sensitive people eating gluten can not only cause pain and discomfort but also affect the absorption of other nutrients. The small intestine is lined with mucosa which have finger like projections called villi that stick out into the intestine to catch and absorb nutrients as they pass through. When these become damaged the intestinal wall is no longer able to absorb properly.

AFT: Obviously there are people who need to eliminate gluten in their diet for health reasons, but some choose to avoid it because they believe it is better for them. Do we need gluten in our diets?
PT: Eating a gluten free diet has become a lot more popular and a lot easier over the past few years. I wouldn’t advocate going gluten free just for the fun of it though, or as a way to lose weight. A gluten free diet can be a very healthy way to eat, but it is important to ensure you replace gluten containing foods with suitable alternatives or your diet will be lacking vital nutrients.

AFT: What kinds of foods contain gluten?
PT: Gluten containing foods include bread and bread products, pizza bases, pasta, noodles, couscous, cakes, biscuits, breakfast cereals, pastry and wheat flour. Less obvious sources are soups, sauces, stock cubes, cereal bars, soy sauce, sausages and most processed food.

AFT: That's a fair amount of every day foods that we all take for granted ruled out. Which foods are completely gluten free and are there any alternatives?
PT: There is a lot that is still gluten free, natural foods include meat, fish, fruit and vegetables rice, beans, quinoa, yams, potatoes, sweet potatoes, lentils. Numerous gluten free foods alternatives include rice products (rice cakes, rice noodles, rice), quinoa, buckwheat, corn, polenta, potatoes, yams and tapioca. There are a wealth of gluten free products now available to buy. Historically these have been dry, crumbly and tasteless, but that’s all changing.

AFT: For those unable to eat gluten often feel they miss out on treats such as cakes that contain wheat flour, is it possible to make cakes that taste good using gluten free ingredients?
PT: Gluten free baking is a whole new area but one that is a lot of fun. There are so many flours to try: polenta, corn meal, corn flour, buck wheat, potato flour, rice flour tapioca starch. Combine with arrowroot, xanthan gum or guar gums and you can create a whole wealth of yumminess.

AFT: When eating a gluten free diet, how do we keep it healthy?
PT: To ensure your diet is still well balanced keep gluten free starchy foods at each meal, alongside fruit and vegetables and protein (meat, fish or vegetarian alternatives).

AFT: What should you do if you think you have a problem with gluten?
PT: If you have a suspicion of coeliac disease it is important to continue eating gluten until you have been tested. The first step is to visit your GP, they will arrange a blood test that test your antibodies and possibly later an intestinal biopsy, where a small tissue fragment is collected and the villi are looked at to see if they are flattened or damaged.

Priya Tew is a registered dietitian who runs her own nutrition consultancy business, Dietitian UK.

As a mum and food lover she is passionate about helping people to discover good quality food and to show them how healthy eating is not just tasty but vitally important.

www.dietitianuk.co.uk

For information about coeliac disease, Coeliac UK have lots of helpful information www.coeliac.org.uk

Gluten free on The Artisan Food Trail
Although The Artisan Food Trail does not solely concentrate on specialist food for people with specific dietary requirements, many of the producers listed make gluten free products.
For those looking for gluten free products, The Artisan Food Trail has an area here where you can find goods which you can be absolutely sure are safe to eat.

If you're unsure whether a product is gluten free, you are welcome to contact any of the producers. www.artisanfoodtrail.co.uk

Oil's Well – why rapeseed oil is good for you

You may have heard about the endless health benefits of olive oil and the Mediterranean Diet, but did you know that Britain produces an oil that equals, and may even rival it?
Intrigued by this information we spoke to our Industry Expert, Priya Tew of Dietitian UK, to find out more about Britain’s golden elixir, that is rapeseed oil.

AFT: Rapeseed oil has been around for a very long time but not as a gourmet culinary ingredient, we’ve even heard that it was quite unpalatable.
PT: It was used in Asia and Europe as a lamp fuel and in WWII as a lubricant for steam engines. Now all these years later we have a version that has been bred to taste better and is actually good for us.

AFT: It is amazing to think that rapeseed oil was not considered a food, so now with it becoming part of our diet, what makes it so special for our health?
PT: Like olive oil, rapeseed oil is low in saturated fat and high in monounsaturated fats, in fact it is made of about 60% Oleic acid (MUFA). This specific fat has been shown to have some significant health benefits.

AFT: Olive oil has become an ubiquitous store cupboard essential and we’d like to see more British people using rapeseed oil as it tastes good and is good for you. You say that rapeseed oil has much in common with olive oil, so how is it better for us?
PT: Back in the 1980’s some landmark research was conducted that looked at the diet and death rate of over 11,000 middle aged men in 7 Countries. They found that the Mediterranean men had a lower death rate from cancer and heart disease which was related to their diet. Eating less saturated fat and more monounsaturated fats (MUFA) was the key and Oleic acid was the main source of the monounsaturated fat that these men were eating (1). This is the main fat in rapeseed oil.

AFT: Obviously in addition to using rapeseed oil we would need to follow a balanced diet to enjoy all the health benefits. What is the Mediterranean diet?
PT: The Mediterranean diet contains plenty of fresh and unprocessed foods. With an emphasis on eating fruit and vegetables, beans and pulses, wholegrains, olive oil and nuts. Dairy foods, fish, poultry and red wine are eaten in moderate amounts. Only a small amount of saturated fats, salt and processed foods are eaten, most meals are cooked from scratch and flavoured with plenty of herbs and spices. Eating this type of diet can reduce death from heart disease by 10% and can also reduce cholesterol levels (2).

AFT: Rapeseed oil is still a fat, so how can it help people looking after their heart?
PT: Some small studies have suggested that using specifically more rapeseed oil could lower total cholesterol levels and more importantly lower the “bad” cholesterol (LDL) levels (3,4), once again supporting the fact that eating rapeseed oil can be good for your heart.
Rapeseed oil is a healthy fat to be choosing to include in your diet on a regular basis. Reducing your intake of saturated fats such as butter, cheese and processed foods and increasing avocados, nuts, seeds and rapeseed oil can help lower your risk of heart disease.

Priya Tew is a registered dietitian who runs her own nutrition consultancy business, Dietitian UK.

As a mum and food lover she is passionate about helping people to discover good quality food and to show them how healthy eating is not just tasty but vitally important.

www.dietitianuk.co.uk

If you haven’t yet tried rapeseed oil, we’d urge you to do so. It is great for cooking – use it for shallow frying and roasting – potatoes turn out wonderfully crisp. It is perfect for making dressings too.

To find out where you can get rapeseed oil from, take a look at our Oils section on The Artisan Food Trail here

For more about rapeseed oil the following articles and recipes should inspire you:
Say hello to yellow or why you should buy extra virgin cold pressed rapeseed oil
Zingy Honey Chilli Chicken recipe
‘A Very British’ Watercress Pesto recipe
Carrot Cake recipe
Roast Potatoes recipe

1. Keys A et al (1986). The diet and 15 year death rate in the Seven Countries Study. Am J Epidemiology 124: 903-15.
2. Sofi F, Abbate R, Gensini GF, Casini A. Accruing evidence on benefits of adherence to the Mediterranean diet on health: an updated systematic review and meta-analysis. Am J Clin Nutr. 2010 Nov [cited 2011 Oct 24];92(5):1189-96. Abstract available from: http://www.ncbi.nlm.nih.gov/pubmed/20810976
3. Gillingham LG et al (2011). High oleic canola and flaxseed oils modulate serum lipids and inflammatory biomarkers in hypercholesterolaemic subjects. Br J Nutrition 105 (3) 417-27
4. Iggman D et al (2011). Replacing dairy fat with rapeseed oil causes rapid improvement of hyperlipidaemia: a randomized controlled study. J Intern Med 270 (4): 356-64.

Introducing the first of our industry experts to The Artisan Food Trail: Dietitian UK

Priya Tew of Dietitian UK

As The Artisan Food Trail continues to grow, we are always looking for ways to add value to our services and to keep spreading good messages about food.
Back in March we were fortunate enough to be invited to Theo Paphitis’s SBS Event which turned out to be a valuable networking opportunity. All attending winners were gathered in one place giving everyone a chance to talk to each other about their businesses and discuss the potential of working together.

We met Priya Tew, a registered dietitian. As a mum and lover of all things foodie she was very interested in what The Artisan Food Trail does and after chatting for a while we could both see there was a good deal of synergy between us.

Anyway the good news is, that as a result of the meeting, Priya will be working with us to provide insightful advice and information. Priya is passionate about helping people to discover good quality food and to show them how healthy eating is not just tasty but vitally important and we look forward to her contribution to The Artisan Food Trail blog.

Priya runs her own nutrition consultancy business, Dietitian UK which allows her to advise people on food, talk about food, cook up new recipes and then eat great food too.
So what else does her work involve? “I don’t just work with individual patients – in fact that is the smallest part of my work – but I work with food companies”, states Priya.
She is the dietitian for a couple of companies and in this capacity she writes blog posts, articles, advises on their products and labelling and answers questions from customers.
Priya adds, “Having a quote from a dietitian means you have a quote from a true food expert that can be used to promote your product, their reputation is linked to you.
Dietitians have a legally protected title which means you can rest assured that they practise correctly, otherwise they can have their title removed. All the advice they give has to be evidence based, backed up by sound science.”

In the past she has been involved in PR campaigns for big brands, written meals plans and nutritional literature used to promote new products and worked on roadshows, given talks and even served breakfast at the European Parliament to promote certain cereals.

How does Priya see her approach fitting in with The Artisan Food Trail? “Local produce, quality ingredients and supporting UK producers are high up my list of priorities too. We have some amazing products in the UK that need shouting about. I can help do this.”

As well as being a professional, Priya is also a mum and values the importance of family mealtimes, she says, “As a mum I’m always conscious of what I feed my family and I can often be found in the kitchen playing around with new ingredients or combining old favourites in tempting ways. Sometimes it works, sometimes it doesn’t, that’s just the joy of cooking!”

Priya will be looking through the current producers on the Artisan Food Trail website and doing some blog posts in the next few months which we’re sure will inspire you.

In the meantime please visit www.Dietitianuk.co.uk

Be in the know with our industry experts

© The Artisan Food Trail / Lisa Childs

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Over the coming weeks and months we’ll be introducing various industry experts that will be sharing their knowledge with The Artisan Food Trail.
Not only will they be offering advice to help our producers in running their businesses but also information that will be helpful to consumers too by getting the facts and figures correct and exploding the myths and misnomers.

We’re looking forward to working with these informative and interesting people and hope that you will find the forthcoming blog articles useful as well as entertaining.