What Is the Sirtfood Diet?

Emer Delaney wrote . . . . . . . . .

What is the Sirtfood diet?

Launched originally in 2016, the Sirtfood diet remains a hot topic and involves followers adopting a diet rich in ‘sirtfoods’. According to the diet’s founders, these special foods work by activating specific proteins in the body called sirtuins. Sirtuins are believed to protect cells in the body from dying when they are under stress and are thought to regulate inflammation, metabolism and the aging process. It’s thought that sirtuins influence the body’s ability to burn fat and boost metabolism, resulting in a seven pound weight loss a week while maintaining muscle. However, some experts believe this is unlikely to be solely fat loss, but will instead reflect changes in glycogen stores from skeletal muscle and the liver.

The diet

So what are these magical ‘sirtfoods’? The ten most common include:

  • Green tea
  • Dark chocolate (that is at least 85 per cent cocoa)
  • Apples
  • Citrus fruits
  • Parsley
  • Turmeric
  • Kale
  • Blueberries
  • Capers
  • Red wine

The diet is divided into two phases; the initial phase lasts one week and involves restricting calories to 1000kcal for three days, consuming three sirtfood green juices and one meal rich in sirtfoods each day. The juices include kale, celery, rocket, parsley, green tea and lemon. Meals include turkey escalope with sage, capers and parsley, chicken and kale curry and prawn stir-fry with buckwheat noodles. From days four to seven, energy intakes are increased to 1500kcal comprising of two sirtfood green juices and two sirtfood-rich meals a day.

Although the diet promotes healthy foods, it’s restrictive in both your food choices and daily calories, especially during the initial stages. It also involves drinking juice, with the amounts suggested during phase one exceeding the current daily guidelines.

The second phase is known as the maintenance phase which lasts 14 days where steady weight loss occurs. The authors believe it’s a sustainable and realistic way to lose weight. However, focusing on weight loss is not what the diet is all about – it’s designed to be about eating the best foods nature has to offer. Long term they recommend eating three balanced sirtfood rich meals a day along with one sirtfood green juice.

At first glance, this is not a diet I would advise for my clients. Aiming to have 1000kcal for three consecutive days is extremely difficult and I believe the majority of people would be unable to achieve it. Looking at the list of foods, you can see they are the sort of items that often appear on a ‘healthy food list’, however it would be better to encourage these as part of a healthy balanced diet. Having a glass of red wine or a small amount of chocolate occasionally won’t do us any harm – I wouldn’t recommend them on a daily basis. We should also be eating a mixture of different fruits and vegetables and not just those on the list.

In terms of weight loss and boosting metabolism, people may have experienced a seven pound weight loss on the scales, but in my experience this will be fluid. Burning and losing fat takes time so it is extremely unlikely this weight loss is a loss of fat. I would be very cautious of any diet that recommends fast and sudden weight loss as this simply isn’t achievable and will more than likely be a loss of fluid. As soon as people return to their regular eating habits, they will regain the weight. Slow and steady weight loss is the key and for this we need to restrict calories and increase our activity levels. Eating balanced regular meals made up of low GI foods, lean protein, fruit and vegetables and keeping well hydrated is the safest way to lose weight.

Please note: if you’re considering attempting any form of diet, please consult your GP first to ensure you can do so without risk to health.

Source: BBC

In Pictures: Food of Yè Shanghai (夜上海) in Tsim Sha Tsui, Hong Kong

Fine Dining Traditional Shanghainese Cuisine

The Michelin 1-star Restaurant

USDA Hands Out Funding for National Institute for Cellular Agriculture

The US Department of Agriculture will award Tufts University $10 million over five years to establish the National Institute for Cellular Agriculture: a flagship American cultivated protein research centre of excellence.

USDA awarded the grant as a part of a $146 million investment in sustainable agricultural research projects announced by USDA Secretary Tom Vilsack on 6 October. This investment is being made by USDA-NIFA’s Agriculture and Food Research Initiative’s (AFRI) Sustainable Agricultural Systems program — the nation’s largest competitive grants program for agricultural sciences.

Tufts University Professor David Kaplan, a cultivated meat expert, will lead the initiative and will be joined by investigators from Virginia Tech, Virginia State, University of California-Davis, MIT, and University of Massachusetts-Boston. The new institute will “develop outreach, extension, and education for the next generation of professionals” in cellular agriculture and lead research that will help to expand the menu of climate-friendly protein options and improve food system resilience.

“USDA’s historic funding for a National Institute for Cellular Agriculture is an important advancement for cultivated meat research and science. I am pleased that USDA’s leadership continues to recognise the important role these technologies can play in combating climate change and adding much needed resiliency to our food system,” said Appropriations Committee Chair Rep. Rosa DeLauro (D-CT).

Cultivated meat production is emerging as a feasible solution to help address the growing global demand for meat. By developing sustainable agri-food systems to meet this growing demand, the Good Food Institute says this investment in cultivated meat will support critical research necessary to rapidly scale cultivated meat production, expand menu options, and contribute to a robust, resilient, climate-smart food and agricultural system.

“This is a major step forward in our work to tackle climate change, infuse resiliency into our food systems, and build a stronger, more sustainable future. I am thrilled that this historic grant will be housed in the 5th District at Tufts University, a true leader in cultivated meat research, and am eager to see this transformative research brought to life,” said Rep. Katherine Clark, whose district includes the Tufts School of Engineering, where this research will primarily take place.

Source: New Food Magazine

French Chocolate Giant Valrhona Released a Vegan Milk Chocolate

Anna Starostinetskaya wrote . . . . . . . . .

French chocolate giant Valrhona recently launched Amatika 46 percent, its first vegan milk chocolate. Certified vegan by The Vegetarian Association Of France, the new chocolate is made from single-origin Madagascar cocoa and features primary notes of cocoa, secondary notes of creamy grains, and finishing notes of roasted almonds. “The creamy texture of Amatika gives way to notes of cocoa, toasted almonds, and a hint of tanginess, reminiscent of a picnic in the peaceful ambiance of a garden in Madagascar,” Valrhona said in a sales brochure for the new chocolate.

Valrhona created the chocolate for culinary professionals to use in plant-based pâtisserie and gathered several vegan recipes to showcase Amatika in the brochure, including essentials such as vegan mousse, crémeux, and ganache; as well as a complex vegan chocolate tart developed by Valrhona Pastry Chef and Creative Director Frédéric Bau.

“Our new vegan milk chocolate Amatika 46 percent gives artisans a new source of inspiration for vegan pastry-making and a way to stand out from the crowd,” the company posted to social media. “The flavor and texture are unlike anything else, meeting the demands and creativity of pastry chefs around the world. ⁠A unique chocolate, sweet and creamy like a milk chocolate couverture, but powerful like a single origin.”

Vegan milk chocolate is a thing

While several dark chocolate varieties, including many of those made by Valrhona, are vegan, milk chocolate is traditionally made with dairy milk. However, the proliferation of vegan milks—now made from a variety of plants such as oats, hazelnuts, pistachios, potatoes, and more—has created suitable substitutes for dairy in milk chocolate bars. Big brands are starting to venture outside of the dark chocolate realm to explore the possibilities of vegan milk chocolate.

In the United Kingdom, nearly every chocolate giant has launched vegan milk chocolate in recent years. After six months in development, Mars debuted its first vegan milk chocolate Galaxy line in 2019. The bars are made with hazelnut paste and rice syrup instead of dairy milk and come in Smooth Orange, Caramel & Sea Salt, and Caramelized Hazelnut flavors.

Swiss chocolate giant Lindt got into the vegan milk chocolate game with its own three-flavor launch—Cookie, Salted Caramel, and Hazelnut—last year under its HELLO collection. From vegan KitKats to Cadbury’s new almond paste-based bars in Smooth Chocolate and Salted Caramel flavors (which were under development for more than two years), vegan milk chocolate is not in short supply abroad.

Stateside, Hershey’s has been quietly testing a vegan milk chocolate bar made with oat milk instead of dairy. The Oat Made bars come in Classic Dark and Extra Creamy Almond & Sea Salt flavors and are available at a select number of retailers, including Target, as part of a real-time marketing test Hershey’s is conducting until June 2022.

At popular grocery chain Trader Joe’s, taste-makers developed a vegan chocolate bar made with the store’s existing Trader Joe’s Almond Beverage (code for almond milk). After several months in development, The Organic Almond Beverage Chocolate Bar launched last fall to advance Trader Joe’s commitment to add new vegan products to every department in the store.

Source: Veg News

New Fruit Sandwich of Patisserie Kihachi in Japan

5 kinds of fruits (strawberry, banana, kiwi, papaya, and mango) and cream sandwiched between baked moist soufflé dough