Saturday, 18 February 2017

Chai Spiced Coconut Cream Ice Cream!

Chai Spiced Coconut Cream Ice Cream


  • 3 x 14 ounce cans full fat coconut milk, chilled
  • 2/3 cup honey or maple syrup (or liquid sweetener of your choice)
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1/4 teaspoon ginger
  • pinch cloves
  • pinch nutmeg
  • 1 tablespoon bourbon (optional)
    Blend or whisk all ingredients except bourbon together. Transfer to ice cream maker and freeze according to ice cream manufacturer instructions. If desired, add bourbon during the last 2-3 minutes of freezing. Transfer to freezer safe container to finish freezing completely.

      'It's not vanity I train to stay alive': How man came back from deathbed to become superfit gym bunny

      Josh Llewellyn-Jones, 29, trains at least three hours a day - but it's not just about looking good

      Josh Llewellyn-Jones was born with cystic fibrosis but keeping fit has kept him alive!

      When Josh Llewellyn-Jones was born doctors gave him a 10 per cent chance of making it through the night.
      He was born with cystic fibrosis – a life-limiting genetic condition which means the lungs and digestive system can become clogged.
      Life expectancy for people with the condition is about 37 years.
      Josh, who is now 29, survived that unlikely first night and has been determined ever since to keep as fit as possible.
      He is now taking on a challenge which will see him exercise non-stop for 24 hours.
      Josh trains for at least three hours a day in the gym and longer at weekends
      Josh, from Cardiff, told WalesOnline : "The advice doctors gave my family when I was born was to run me round in the fields and get me into sports and exercise.
      "Being fit has saved my life. Some people train to stay fit and look good. I train to stay alive.
      "I do some sort of sports every day and people don’t realise when they see me in the gym that it’s not for vanity, it’s to be healthy and keep going."
      When Josh was 21 he was rushed to hospital with stomach pains and was told he had a lower chance of survival than he was given when he was born.
      Doctors recommended Josh did exercise to improve his condition as a child
      He prepared for the worst and said his goodbyes to his family.
      "I had a seven-hour operation and I was on my deathbed," he said.
      "When they operated on me as a baby they thought I would die so they just put my stomach back in and my intestines were twisted. They had been twisted for 21 years.
      "The surgeon said if I wasn’t as fit I wouldn’t have survived."
      Josh had just a 10 per cent chance of surviving on the night he was born
      Josh spends about two hours every day training and has now increased his time at the gym to up to three hours daily and a long session at the weekend.
      In July, a few days before his 30th birthday, Josh will take on a 24-hour challenge he has set himself with the aim of raising £100,000 to add to the £600,000 he has already raised for the Cystic Fibrosis Trust.
      On his list of challenges is a 100-mile cycle, a 10-mile run, a 10-mile row, 10 miles of cross training, a two-mile swim, lifting 100 tonnes, 3,000 sit-ups, 1,000 press-ups, and 1,000 squats.
      Josh is now preparing a 24-hour fitness challenge to raise money for charity
      Josh said: If I complete those challenges in less than 24 hours I will keep going. I did 50% of the challenge three weeks ago and did it in nine hours and 36 minutes.
      "I have also been training by running up Pen y Fan in an altitude mask to reduce the oxygen levels, which helps strengthen my lungs.
      "The training is quite brutal but I have always had an inner belief that anything is possible.
      "I don’t want people to feel sorry for me – there’s no need.
      "There’s all sorts of doom and gloom about cystic fibrosis on the internet but I want to bring a happy story out of it for children and parents of children with cystic fibrosis.
      "It shows you can lead a normal life with the condition."

      To support Josh visit


      Friday, 10 February 2017

      The Quad: Discovering the healthy side of fatty foods!

      Although low-carb and gluten-free diets dominate the cultural conversation around health and wellness today, low fat diets were once en vogue. While today we have finally been disabused of the idea all fat is unhealthy, the legacy of the low-fat era still exists today. Walking down the aisles in the Westwood Ralph’s, one can see a variety of low fat food products such as reduced-fat Cheez-It crackers and fat-free ice cream by Arctic Zero. Bruin Plate offers low fat milk and low fat greek yogurt, while Covel offers non fat French vanilla frozen yogurt.
      Based on nutrition science from the 1970s and 1980s, fat became America’s nutritional bogeyman in the 1990s, blamed for causing a number of health problems. Saturated fat is said to increase the levels of low-density lipoprotein (LDL) cholesterol, which is the bad type of cholesterol. Trans fat, on the other hand, is a kind of fat that is either naturally occurring in animals or artificially produced by hydrogenated vegetable oils. Trans fat increases levels of LDL cholesterol while lowering levels of the beneficial high-density lipoprotein (HDL) cholesterol, and so was avoided by society for its damaging effects. LDL cholesterol leads to the accumulation of plaque in the arteries which in turn could result in heart disease or stroke.
      Many people avoid consuming too much fat in their diets because high fat consumption has long been believed to cause weight gain and obesity. Fat contains more calories per gram than carbohydrates or protein – fat contains 9 calories per gram while carbs and protein both contain four calories per gram.
      However, most of the research demonstrating that fat leads to obesity is outdated and more recent research suggests that the consumption of healthy fats can actually lead to weight loss. Good fats such as monounsaturated fats and polyunsaturated fats are beneficial in lowering LDL cholesterol.

      Olive oil is an example of a monounsaturated fat and nuts are examples of a polyunsaturated fat.
      Due to the high caloric content of fats, food manufacturers reduce the calories and fat in food products such as milk, cheese and yogurt by producing low fat and non fat options to lure customers into believing that these products are healthier than their full-fat counterparts.
      Many people may be under the false impression that they are being healthy by opting for products such as low fat peanut butter and low fat cheese, thus cutting out on the unnecessary calories. However, since fat is usually what gives food its flavor and makes it more appetizing, food manufacturers often substitute the fat with sugar, salt or artificial sweeteners in order to maintain palatability to consumers.

      A recent study demonstrated that higher consumption of fat from dairy products is directly correlated to having a lower risk of developing diabetes. While research still needs to be done on exactly how the consumption of fat is linked to a lower risk of diabetes, one hypothesis is that the satiating effect of dietary fat leads to less cravings for sugar-loaded fatty foods. When people consume non fat cheese for example, they may not be as satisfied as they would be if they were to consume the full-fat version. This causes them to crave more fatty foods which are often high in sugar and carbs.
      While research demonstrates the benefits of consuming the full fat over the low fat version, this does not mean that we should avoid all low fat and non fat food products. Scientific consensus always changes with time and we should not always hop on the scientific bandwagon because one day these theories may be discredited.
      When consuming these foods, be it the low fat or the full-fat version, we need to consider other factors such as portion sizes and the amount of added sugar. Reduced-fat and full-fat foods can both have a place in a healthy diet as long as they are consumed in moderation.

      Hard shell, healthy kernel: Nuts can inhibit the growth of cancer cells!

      Roasted and salted, ground as a baking ingredient or fresh from the shell -- for all those who enjoy eating nuts, there is good news from nutritionists at Friedrich Schiller University Jena (Germany). 

      Their latest research shows that nuts can inhibit the growth of cancer cells.
      "For a long time now we have known that nuts are full of substances that are good for the heart and the cardiovascular system, or that protect against becoming overweight or developing diabetes," says Dr Wiebke Schlörmann. Some studies have also indicated a protective effect against colon cancer, she adds. "What we have not known in detail up to now is what this protective effect of nuts is based on."
      Dr Schlörmann and her colleagues from the Department of Nutritional Toxicology at the University of Jena are now in a position to give specific answers to that question. In a publication in the specialist journal 'Molecular Carcinogenesis', they present results from a recent study, which throw light on the molecular mechanisms of this protective effect (DOI: 10.1002/mc.22606).
      Image result for peanuts
      According to this study, nuts have a positive effect on health because, among other things, they are involved in activating the body's own defences for detoxifying reactive oxygen species. Such substances, which are created by ultraviolet radiation, various chemicals or distinct food metabolites, for example, can cause DNA damage that leads to cancer development. "The body has a whole series of protective mechanisms that render reactive oxygen species harmless," explains Dr Schlörmann. The nutritionists in Jena have now shown that these mechanisms are stimulated by nuts and the substances they contain.

      The researchers investigated the effect of five different types of nuts: macadamia nuts, hazelnuts and walnuts, as well as almonds and pistachios. The nuts were artificially 'digested' in test tubes and the effects of the resulting digestion products on cell lines were then analysed. The researchers established that the activity of the protective enzymes catalase and superoxide dismutase increases in the cells that are treated. In addition, the digestion products induce what is called programmed cell death in the cancer cells thus treated.

      "We were able to show this effect is mediated by all the types of nuts studied," noted Prof. Michael Glei, who led the study. In the next stage, he and his team want to find out whether this protective effect is reduced by roasting the nuts. As most of the nuts investigated are predominantly consumed in roasted form, this further research might enable scientists to give appropriate nutritional advice based on the results.

      Story Source:
      Materials provided by Friedrich Schiller University Jena.