Laura Ford set out to ‘bust key nutrition myths’ on her Instagram page, as she said all too often, she has clients come in and tell her they are giving up carbs or going gluten-free in a bid to lose weight.
‘These are the nutrition facts you need to know,’ Laura said.
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A dietitian from Melbourne revealed three nutrition facts to know now for good health, and why you shouldn’t see carbs as the devil if you want to lose weight (Laura Ford picutred)
‘The first is that you need carbohydrates,’ Laura (pictured) said. ‘They are your brain’s preferred source of fuel’
1. Carbohydrates are essential
‘The first is that you need carbohydrates,’ she said.
‘They are your brain’s preferred source of fuel.’
Carbohydrates are the body’s main source of energy. In their absence, your body will use protein and fat for energy.
Good examples of ‘complex carbohydrates’ that you can enjoy unrestricted include sweet potatoes, brown rice, brown pasta and wholegrains.
But the nutritionist said you also shouldn’t fear pasta, white potatoes and bread just because you want to be healthy.
‘I love carbs. Noodles, potatoes, pasta, rice – I love them all. And no they’re not bad for you,’ Laura said.
The expert is a fan of subscribing to the idea that you can have everything you love in moderation.
Carbohydrates are the body’s main source of energy. In their absence, your body will use protein and fat for energy (one of Laura’s pastas pictured)
2. Gluten-free doesn’t always mean healthy
The second myth the nutritionist was keen to dispel is the idea that a diet like gluten-free automatically means it’s good for you:
‘Gluten-free products are not always the healthiest,’ Laura said.
‘They are often more processed and can be lower in fibre.’
If you aren’t gluten-free, the dietitian said there is no need to dig out these options.
Weight change is down to everything from what you’ve eaten or drank to how much exercise you’ve done just now and your sleep levels (Laura pictured)
3. Weight changes are normal
Many who are on a diet find it frustrating when they find the scales don’t always reflect how they feel they are progressing with their weight loss.
‘But weight changes across the day or week are normal,’ Laura said.
Weight change is down to everything from what you’ve eaten or drank to how much exercise you’ve done just now and your sleep levels.
Research has found that your weight can alter between 2.2 kilos and 2.7 kilos each and every day without you being able to see the difference.
A nutritionist has revealed the secret ingredient she uses to cook crunchy, golden roast potatoes to perfection every time
Previously, Laura revealed the secret ingredient she uses to cook crunchy, golden roast potatoes to perfection every time.
Laura shared her eight-ingredient recipe on social media showing how she makes crispy spuds at home.
She used red-skinned baby potatoes, extra virgin olive oil, butter, all-purpose seasoning, salt and pepper, fresh thyme leaves and, most unusually, honey.
‘The most addictive potatoes you’ll ever eat are these honey butter roast potatoes,’ Laura wrote in an Instagram post.
‘The perfect balance of sweet and salty with the crispiest edges. Sorry in advance because honestly you won’t be able to stop eating these guys.’
How to make Laura’s honey butter roast potatoes
2kg red baby potatoes, cut into 1cm slices
2 tbsp extra virgin olive oil
50g butter (use vegan butter if vegan)
All purpose seasoning
Salt and pepper
1 – 2 tbsp honey (depending how sweet you like it, 1.5 works for my tastebuds)
Fresh thyme leaves to garnish (optional)
1. Bring a pot of water to the boil and add the potatoes. Cook the potatoes for 4-5 minutes until tender but not mushy (you want them to hold their shape and not fall apart).
2. While the potatoes are cooking, preheat the oven to 200C. Place olive oil and butter onto a tray and place in the oven for 2 minutes until the butter has melted. Add the drained potatoes and turn potatoes in the oil to ensure they’re well coated. Season with all purpose seasoning, salt and pepper. Ensure the potatoes are spread out evenly and not overlapping. This will allow for maximum crispiness so if you need to use 2 trays, do so.
3. Bake potatoes for 30 mins, then flip and bake for a further 25-30 mins until crispy.
4. Drizzle honey (or maple syrup) over the potatoes while hot and garnish with fresh thyme.