For a diabetic, it can be a minefield assessing the carbohydrate content of your breakfast. So we’ve asked a cereal-maker to tell us how she’s
Sharpham Park, pioneers of growing organic spelt in the UK, have added to their spelt food range with Artisan Dry Spelt Pasta Collection. With a
For over 7,000 years, mankind has cultivated and developed wheat for breads and cereals. It is estimated that today we consume more wheat, as a
Taken from the Diabetes Daily website, you can see the full article here, but for an example of a lower-carb meal, see the recipe below.
Seasonal food is one of the great benefits of our climate – notwithstanding the fact that we can buy summer fruit and veg grown elsewhere
The Food Doctor healthy eating specialists have developed these handy pots to provide a quick snacks that deliver slow release energy, sustained over time, with
For those who are looking to control their portion size, this neat silicone tool measures out a healthy 75g portion of dry pasta. You can
Sweetcorn Bites are a healthy snack of bitesize cobettes. If it matters to you, the product is 100% British crops across Hampshire, The Isle Of
The latest issue of the magazine is out! We get back to basics with a look at carb-counting. Familiar to some and new to others,
A super look at how carbs in our diet have been compromised. Prof Jennie Brand-Miller talks about what’s been achieved and what’s next. ‘Science has
