Posted by on Jan 3, 2016 in Food
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Do you get confused by the plethora of so-called ‘healthy diets’? I know I do and I work with many of them for my clients.

This is a subject I’ll be returning to frequently as it’s such a minefield, with one man’s poison another’s cure! So for starters a quick top line definition on the six most talked about.

  1. ALKALINE – The avoidance of relatively acidic foods i.e. those foods with low PH levels, such as grains, diary, meat, sugar, alcohol, caffeine, and fungi.
  2. ANTI-INFLAMMATORY – The inflammatory process is crucial for injury repair but is believed to be the root cause of many illnesses when triggered inappropriately by the body in response to stressors. To counter this process this diet recommends rainbow-coloured fruits and veg, whole and cracked grains, legumes, healthy fats, fish frequently, soy products, mushrooms, other protein sparingly, red wine daily and dark chocolate sparingly and no refined or processed foods.
  3. CLEAN EATING – a lifestyle approach that includes exercise and unprocessed, whole foods and lean meats, no artificial ingredients, sugars, saturated or trans fats, eating 5-6 small meals which is said to fire up the metabolism.
  4. LOW GI – Glycemic Index (GI) also referred to as Glycemic Load (GL) is a diet that gives a value of 100 to glucose and then indexes all foods in relation to 100. The lower the number, the less effect on blood sugar, resulting in more stable insulin release, these foods digest and therefore absorb at a slower rate keeping you fuller for longer. However, the values refer to foods on their own and so can change when combined with other foods.
  5. PAELEO – The caveman pre-agriculture diet , eating only what could be hunted or eaten direct from nature fruits, seeds and veg. So no dairy, grains, legumes or processed foods including sugar.
  6. RAW – Enzyme rich as food is not heated above 40-48˚C the point at which many nutrients are lost. High fibre makes for quicker colonic transit time, said to lessen the possibility of foods remaining in the gut, fermenting and releasing toxins into the system.