little time for preparing a decent meal.Sometimes you just need to grab something quickly and that's where the trouble can begin. We asked Dr Kevin Currell, Performance Nutritionist for British Triathlon, for advice on 10 high-street takeaway options
specifically for your fit lifestyle.In 1992, the USDA unveiled its Food Guide Pyramid as a replacement for the outdated Four Basic Food Groups, which had been in place since the mid-1950s. The USDA based its pyramid design on the needs of average people, most
Up the flavour – and flavonoid – credentials of your dinner with these recipes from the Mighty Spice Cookbook by John Gregory-Smith (£20, Duncan Baird). From burning fat to aiding recovery, each dish has a specific benefit. All recipes serve four
carbohydrates, plus a little protein and healthy fat. This will give you an energy boost and prevent you from running out of steam.Try this: Two pancakes, 100g berries, 200g of fat-free yogurt and one slice of bacon or a scrambled egg.
-out with a friend who is also trying to lose weight. Youll motivate each other. A 30-min pm/45-min am run will burn more than 1,000 calories in total for a 12-stone man and many of those will be fat calories.Pump up the Weight LossBy adding a once
Q My weight, diet and running habits have not changed for 20 years but my waistline has grown steadily. What’s going on? AEven runners who stay in top shape as they age may see their waistlines expand because of declining levels of “youth
for when your next craving strikes. Preparation time: 40 minutesMakes: 121 Pink Lady apple, cored200g self raising flour, sieved50g oatbran1⁄2 tsp baking powder175g (+ 1 tbsp) caster sugarzest and juice of 1 orange3 medium eggs100ml sunflower oil75ml
Weight Status Below 18.5 Under Weight 18.5 - 24.9 Normal 25.0 - 29.9 Overweight 30.0 and above Obese
and slow recovery from injuries and infections, so be sure youre getting enough from high-quality sources such as lean meat, soybeans (in the form of tofu, soy milk, or soy protein), fish, and low-fat dairy products.My recommendation: Each day, try
. Most require oils, and oil runs and leaks at room temperature. But since the 1960s, manufacturers have been baking with—and restaurants have been frying with—something called “trans fat.” Trans fat is cheap and effective: It makes crisps crispier
