Foods of the Gods?
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Foods of the Gods?
We all have bad days when it comes to the food we choose, but just how bad can one day of indulgence really be and what should we be eating instead?
Gillian would like us to be choosing a variety of vegetables, fruits, nuts, seeds, beans and whole grains*, and along with all the usual suspects she's lined up some exotic suggestions:
Quinoa
Pronounced Keen-wah, Quinoa is a whole grain grown in South America and originally eaten by the Incas who referred to it as the 'Mother Grain'. It can be used in place of cous-cous or rice. The wonderful thing about this grain is that it is a 'complete protein', making it a perfect alternative to meat. Which is one reason Gillian recommended it to the extremely carnivorous Allam family [see episode 2].
Amaranth
Another grain native to South America, Amaranth is tiny at around the size of a poppy seed, and can be yellow or black. It's a versatile form of protein that can be added to breakfast cereal or used in savoury dishes for lunch or dinner. When cooked it has been likened to okra in taste and texture.
Gillian lists yam, squash, broccoli and beets as just some of the vegetables we should be choosing more often. Here are two options you may not be as familiar with, Daikon and Kohlrabi.
Daikon
Daikon is also known as white or oriental radish, but is quite different from our common red type, resembling instead a large white carrot. It's a popular vegetable throughout Asia where it's used both raw and cooked. When cooked it can be added to stir-frys and soups, and is often seen in it's pickled state served grated with sashimi in sushi bars. Some foodies consider it an aid to digesting fatty animal products.
Kohlrabi
Kohlrabi is a member of the cabbage family and is also known as 'cabbage turnip'. It has a bulbous stem growing just above the ground and when young produces edible green leaves. The taste is similar to a sweetish turnip, and like turnip it can be used in stews and soups.
* Don't forget you can find a comprehensive list of suggestions in Gillian McKeith's book 'You Are What You Eat'. Published by Penguin, it's available in the shops now or you can buy it from the Channel 4 Shop.
Every effort has been made to ensure that the information on this website is accurate. The information on this site will be relevant to the majority of people but may not be applicable in each individual case so it is advised that professional medical advice is obtained for specific information on personal health matters. Neither Channel 4, Celador nor Gillian McKeith accept any legal responsibility for any personal injury or other damage or loss arising from the use or misuse of the information and advice on this website.
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