Spotted Mackerel Nigiri Sushi

The Sushi

The Fish – Spotted Mackerel (ゴマサバ)

What’s for Lunch?

Malysian-style Pork Rib Soup (Bak Kut Teh) Lunch Set

The Menu

  • Pork Ribs and Deep-fried Tofu
  • Chinese Long Doughnut
  • Soup
  • Cooked Rice

People’s Diets Show A Sugar-fat Seesaw

Research shows why people find it hard to follow Government guidelines to cut their fat and sugars intake at the same time – a phenomenon known as the sugar-fat seesaw.

The review, published in the journal Critical Reviews in Food Science and Nutrition, looked at 53 scientific papers and found a strong and consistent inverse association in the percentage of energy coming from fats and sugars. Diets low in sugars were likely to be high in fat, and vice-versa. Nutritionists have labelled this the ‘sugar-fat seesaw’.

Dr Michele Sadler, who led the research team, said: “A key reason that we see this sugar-fat seesaw is likely to be because sources of sugars such as fruit, breakfast cereals and juices are low in fat, while sources of fat such as oils and meat products are low in sugar.”

In the UK our dietary guidelines are set and described as a percentage of daily energy intakes. Therefore, the researchers suggest that people may find it difficult to follow advice to reduce the sugars and fats contribution to energy intakes at the same time, something recommended by the Government.

Dr Sadler added: “This study highlights the need to focus dietary messages on eating a healthy balanced diet and not categorising individual nutrients as good or bad, which could result in unbalanced dietary habits.”

Source: Sugar Nutrition UK

Classic Chicken Soup with Noodle


1 large red onion
2 boneless, skinless chicken breasts
6 cups chicken broth
3 oz linguine
1 tsp dried leaf thyme
1/4 tsp salt
1/3 cup finely chopped fresh parsley
4 green onions, thinly sliced


  1. Slice red onion in half lengthwise and then into thin strips.
  2. Cut chicken into bite-size strips.
  3. Place chicken and onion in a skillet and add broth. Break linguine into thirds and add to broth. Mix in thyme and salt. Bring the mixture to a boil over high heat. Reduce heat to medium low. Cover and simmer until chicken is completely cooked through and noodles are tender, from 12 to 15 minutes.
  4. Mix in parsley and ladle into soup bowls. Sprinkle with green onion and serve.

Makes 8 cups of soup.

Source: Chatelaine

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