Bali Belly or Red Cordial
Suddenly I have become very interested in red cordial. Does it really stop stomach bugs or is it just the placebo effect? I checked it out with the local pharmacist and he told me that this ‘Anti-Bali Belly’ effect was only relevant to Anchor red cordial as they historically used a type of antiseptic in the manufacture of their red cordial (um, okaaay). This is no longer the case but the folklore continues … or does it?
Well I couldn’t find any evidence of the antiseptic school of thought but I dug a little deeper and it would seem there might be some truth in the theory. A microbiologist by the name of Dr Heather Cavanagh in Australia tested a range of raspberry and blackcurrant cordials in the lab and discovered that some of the cordials did in fact kill most of the bacteria they were mixed with. The cordials needed to be at least 35% real fruit juice and 1 part cordial to 10 parts water. Dr Cavanagh agreed that her research does in fact suggest that some red cordials have antibacterial properties but there is a hitch. This research was conducted in the lab, Petri dish style and not on humans or animals. However, I am willing to test the theory but I am also going to continue my daily regime of Yakult. Or maybe I should drop some red cordial into the Yakult?
The REAL cost of healthy eating
I am often told that healthy food is often more expensive than the unhealthy alternative so its good to have some numbers to look in defence of said healthy food. It doesn’t surprise me when comparing costs that fresh food wins hands down. Check out the following foods for a costing per kg:
Feel like a pie for lunch? The cost per kg is $10.80 compared to a small can of baked beans and 2 slices of toast at just $5.75. The baked beans are just as quick too and there is no driving involved. Yes, I know that baked beans are not like a pie but in the convenience stakes, you can’t go past them. By the way, check out the recipe below for a healthy meat pie muffin recipe, great for a quick lunch anytime.
There is no doubt that we are all busier than ever and always on the look out for quick easy options when preparing and cooking meals, but have you looked at how much convenience might be costing you?
Just like everyone else I don’t have the time to spend slaving over a hot stove but I would rather see more in my shopping trolley and cook double batches and freeze for later use than waste money on packaging.
Remember when exercise was called ‘play’ and going for a run was trying not to be ‘it’? No pressure, just fun.
Well, it would seem that one of my favourite pieces of play equipment has become a useful exercise tool. Even First Lady Michelle Obama uses it as a method of encouraging fitness in young kids on the front lawn of the White House.
Yep, it’s the good old hula-hoop. There are some members of my family that are hoarders from way back (but I won’t mention names) and they have very kindly stored my orange hula-hoop just in case I might need it. I have tested it and there is a small kink in it but it stills goes round … just not quite as quickly.
Apparently the trend is circling around South Florida in the US and A World Hoop Day celebration just happened on Oct. 10 in Lake Worth. “Hula hooping is really going in many, many directions,” says Jocelyn Gordon, of Washington, D.C., who runs instructor training nationwide for Hoopnotica. Her target market: women ages 35 to 55 who will be teaching it in health clubs and fitness studios. I have no doubt it burns calories and tones up some muscles too, try it and you will see what I mean.
Go raid your parent’s sheds and garages and see whether you can still do some circle work.
Meat pie muffins
1 teaspoon olive or canola oil
1 clove garlic, crushed
250g lean beef mince
1 small onion, finely diced
1 tablespoon BBQ sauce
1-teaspoon beef stock powder
2 teaspoons gravy powder
3 cups self-raising flour
1-tablespoon olive or canola oil
½ cup reduced fat milk
420g can creamed corn
Heat oil in heavy based pan and add the garlic, onion, mince, sauce and stock powder. Stir well until browned. Combine water and gravy powder together. Stir into mine mixture until sauce thickens. Set aside.
Lightly spray a 12-hole muffin pan. In a large bowl mix the flour, oil, eggs, milk, parsley and creamed corn together. Don’t over mix or the batter will become tough. Spoon 2 teaspoons muffin mixture into each pan, top with a heaped teaspoon mince and cover with remaining mixture. Bake in pre-heated oven for 10-15 minutes until browned and springy to touch. The batter will join and enclose the mince mixture. Allow to cool slightly in the pan, turn out and eat.
For some entertaining yet educational talkback radio on many nutrition and performance topics, tune into to 6PR 882 AM radio with Simon Beaumont and myself each Friday at 11am. We would love to hear your thoughts and questions.
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The best days go the fastest. Keep up.
Until next time,