YOU February 2019 by Ashburton Guardian

you February, 2019

Granâ&#x20AC;&#x2122;s GIRL

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Selected

you Welcome

Annabel Coulter’s a top baker

Heart health special

Build up nutrition for winter

Fashion we love

Out and about @ Hororata Races

Out and about @ the Event Centre

Casual dining from our Japanese chef

How much water do we need?

Preparing for the ball

Things we love

Farmy Princess ‘loves’ harvest

Glenn Close on The Wife

Gardening tips and giveaway

Out and about @ Trotts open day

PUBLISHER Ashburton Guardian Co Ltd 307-7900 l www.guardianonline.co.nz Material in YOU is copyright to the Ashburton Guardian and can not be reproduced without the written permission of the publishers

COVER PHOTO

Timaru-raised baker, Annabel Coulter, was announced as the first winner of The Great Kiwi Bake Off late last year.

to the February edition of YOU magazine! I’ve had two Australians staying with me for a week or two. They both spend a lot of time in the Northern Territories and reckon the weather here isn’t too bad, but early evening they’ve had to go and pop their long pants and jackets on. What a couple of sooks, don’t they know we’re in the middle of a heatwave? I’m just pleased they didn’t land here in November and December, I never would’ve heard the end of the whining. Anyway, here’s hoping you enjoy our February YOU and find some shade under a tree with a nice glass of New Zealand savignon blanc to enjoy it with. As always, a huge thanks to you our readers and let us know what you think of YOU by emailing lisa.f@theguardian.co.nz

Lisa Fenwick

Lisa Fenwick• (03) 307-7929 • lisa.f@theguardian.co.nz

Advertising contact

Fancy something scrumptious that is also packed with dietary fibre and nutrition? P17

Cheers,

PHOTOS JAE FREW/SUPPLIED BY TVNZ

Editorial contact

CIAL: Matt Pinnell is HEART FOUNDATION SPE ng a cardiac arrest. eri lucky to be alive after suff P10

Loads of gardenin g tips for February Daltons Summer and a $95 Garden Survival Pack to giveaway. P34

YOU magazine is a complimentary supplement of the Ashburton Guardian

Neil Cushen • (03) 307-7907 • neil.c@theguardian.co.nz

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4 | YOU Magazine

Gran’s girl to the

After being crowned The Great Kiwi Bake Off’s first winner, Annabel Coulter’s dreams are quickly becoming a reality as she now heads into the next exciting chapter of her food career by attending Le Cordon Bleu. The 19-year-old, who was raised in Timaru, has had a passion for all things culinary since she was first introduced to the art of baking as a youngster visiting her grandmother in Geraldine. Annabel summoned all the experience, skills and flair she had developed to win the grand finale of the competition. This involved three challenges set by judges Sue Fleischl and Dean Brettschneider, over two days at Auckland’s Kelliher Estate. The bakers were asked to create their signature sausage rolls, a batch of perfect Chelsea buns, and a showstopper illusion cake. While the competition was fierce, the show’s youngest contestant took home the title, saying The Great Kiwi Bake Off had given her a confidence boost to head into the industry. Annabel spoke with YOU magazine about her passion for baking, what goes on behind the scenes while filming the production and finding new inspiration in her gran’s old recipe books.

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takes baking next level Congratulations on the win, Annabel! Tell me about the final episode and when they announced you’d won the competition! It must have been wonderful to have your family there with you – how did you celebrate? It was incredibly surreal when my name was announced as the winner of The Great Kiwi Bake Off! The day of the final was very special as all the bakers came back with family and friends, and of course, introducing mum, dad and my brother to the crazy world that I had been living in was very cool. Funnily enough, my family and I were due to fly out of Auckland for a family holiday, so as soon the final had finished, we celebrated in the international airport over McDonald’s!

Timaru-raised baker, Annabel Coulter, was announced as the first winner of The Great Kiwi Bake Off late last year.

YOU Magazine | 5

The closer it got to the finale, did you have a feeling you could win the competition, or was it a total shock? Funnily enough, I didn’t really click that I had made it to the final until the night before. I learned throughout the competition that I had to take just one day at a time and, before I knew it, it was the night before our last bake. Before entering Bake Off I had no idea I would go as far as I did. I obviously hoped that I would be a finalist, but I didn’t let myself think about winning. It was a total shock when I won, and I don’t think it actually sunk in until the public knew the week before Christmas.

PHOTOS JAE FREW SUPPLIED BY TVNZ

continued over page

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Manufacturers of Fine Jewellery

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6 | YOU Magazine

Annabel says the contestants quickly formed a strong bond, and they remain in contact today.

Can you give us a little insight into the running of the show – how long was filming … did you have time to practice recipes, or get a heads up about what you’d be cooking? The process of filming the show ran over just two weeks, filming a new episode every day. Because we did this in such a short amount of time, we had

incredibly long days. All of us bakers got picked up from the hotel at 6am every morning and made the drive out to Puketutu Island where the show was filmed. We often didn’t arrive back at our hotel until eight o’clock at night making us all very ready for a good night’s sleep.

What was it like working with the other contestants, judges and hosts? Did you get to spend much one-on-one time with Dean and Sue for advice and mentoring? During the unique experience of the competition, all of us bakers became incredibly close. I must say though, those of us who didn’t live in Auckland had

PHOTOS JAE FREW/SUPPLIED BY TVNZ

a very strong bond as we lived together in a hotel in central Auckland. Thankfully this bond has stayed and we keep in touch and often check in on what each other is doing. Surprisingly, we also got to know the judges fairly well even though our contact with them was fairly limited as we weren’t allowed to chat much

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Above – Annabel is presented her award by judges Dean Brettschneider and Sue Fleischl, and hosts Hayley Sproull (far left), and Madeleine Sami (far right). Left – The young baker caught the bug early, as she started helping her Gran cook in Geraldine from the age of three. Below – Annabel now heads into the next exciting chapter of her food career as she attends this year’s intake at Wellington’s Le Cordon Bleu.

outside of the tent. In saying that, both Dean and Sue came to know each of our baking styles and sometimes at the end of filming each day we got to have a quick chat with them. Was it daunting being the youngest member? Do you think it helped in your outlook and approach to the show, or does it just prove age should never be a barrier to anything? Personally, I didn’t find it too daunting being the youngest member in the competition. I knew that going in I may have a slightly different point of view towards some baking recipes, but I thought that this could perhaps be an advantage. I think we were all so nervous going into the kitchen every day we all felt like we were in the same boat. I think that it proves age shouldn’t be a barrier and I hope to encourage lots of other young bakers at home to give it a go.

You first started baking with your grandmother in Geraldine … what did she teach you, and what was it about baking with her that sparked your passion? I started baking at just the age of three with my Gran, May Coulter. Surprisingly my Gran didn’t even know how to boil an egg when she got married, so she taught herself all her tips and tricks and passed them down to me. I remember when dad would take me out to Geraldine for the day to Gran and granddad’s house and immediately Gran and I would be in the kitchen whipping up a storm! Unfortunately, Gran has passed away now, however, I have her much-loved cookbooks that I often take inspiration from. I am so pleased that I got to experience a competition like Bake Off and I’m sure she was looking down at me and would be proud of what I achieved.

come up to me on the street and offer their congratulations, or ask for an autograph. This still seems incredibly odd to me even though it’s been happening for many, many weeks now. The support that I’ve received has been amazing and I am so thankful Timaru has backed me the whole way.

Has life calmed down now the show has aired? Have you had people approach you on the street? Surprisingly, things haven’t calmed down a whole lot since the Bake Off aired! People still

Tell me what’s next? We heard you’re hoping to study at Le Cordon Bleu New Zealand this year – has this become a reality? And, what’s your baking dream long-term? My dream of attending Le Cordon Bleu has become a reality as I will move up to Wellington at the end of March to study patisserie there. I am very excited for this as I had been dreaming of studying there since I was 12. My ultimate dream would be to have my own cookbook and dessert bar where people come to just enjoy as many desserts as they wish.

8 | YOU Magazine

Let’s make holidays better

DESTINATION with Maxine

At House of Travel, we’re on a mission to help you create better holidays – from hunting out the best deal, to helping you personalise your holiday and get the most out of every minute. And of course, we’re always here to step in if things go a bit, well, wonky. Your ideas + our knowledge = better together. We live, breathe and dream travel – so wherever’s next on your must-visit list we can make your holiday better together. With our combined experience and knowledge behind you, you’ll always be sure you’re getting the absolute most out of every holiday. We’re with you every step of the way. We know your down time is precious and we think everyone deserves the best holiday possible. That’s why we promise that whatever curve-balls get thrown your way, we’ll get them sorted for you. We have plenty of experience in delivering forgotten passports, fixing double bookings and accommodating last-minute itinerary changes ... so you can relax and get on with enjoying your holiday. Deals to get excited about – let’s be honest, saving money on your booking means you have more of it to spend on the fun stuff while you’re away.

That’s why we use our industry partnerships and buying power to score you the best deals under the sun. The days and evenings are extremely warm here at present but sorry to say winter is on its way. There is no better time than now to be booking your winter escape to the sun. Pacific Islands, a cruise, Australia or Hawaii or that once-in-a-lifetime dream trip to Europe here at House of Travel Ashburton we can make your holiday better together. We have available some great options for families as well. The team here at House of Travel Ashburton have travelled to many corners of the world so we have first-hand knowledge and experiences to share with you to

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YOU Magazine | 9

BIG

HEART APPEAL

With the Heart Foundationâ&#x20AC;&#x2122;s annual appeal just around the corner, YOU magazine tells the story of an Ashburton man who went into cardiac arrest at age 46, while also shining the spotlight on a disease that kills one in five Kiwis.

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HEART FOUNDATION FEATURE

Beating the odds I

By Susan Sandys

t was just another day at work for Ashburton man Matt Pinnell, when he felt a pain in his chest. Aged 46 at the time, in July of 2017, he did not consider it could be anything serious. And the pain soon passed, meaning he could get on with his day, at Wilson Speciality Milling where he is a grain miller. After smoko at 11am he felt another pain, but once again it passed and he thought little of it. But then when he felt the pain return about 2.30pm, this time he could not ignore it. His arms and legs started to ache and he found himself in the dire situation of hardly being able to breathe. “I just said to my boss ‘I think you had better take me to hospital’.” At Ashburton Hospital, nurses began to assess him, when he went into cardiac arrest. “I was under the impression there was nothing wrong with me. Then I came back to, and they said ‘Do you realise what’s just happened’?” What had happened was that his heart had stopped beating and he had stopped breathing, meaning technically he had died. He had no recollection at all of the Left – Ashburton man Matt Pinnell is lucky to be alive after managing to reach hospital before going into cardiac arrest.

PHOTO SUSAN SANDYS 160119-SS-0056

Mary Braided Hair Design

Sarah Timaru App

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Kim Ashburton Cleaning Services

YOU Magazine | 11

HEART FOUNDATION FEATURE

‘

I just said to my boss ‘I think you had better take me to hospital’

traumatic event, although felt afterwards his ribs were very sore. This was due to the medical staff having to undertake cardiopulmonary resuscitation (CPR) on him, following defibrillation not working. “They told me I was lucky I had no broken ribs.” The heart attack was a life-changing event for Matt, who is today aged 47. The motorsport fan tries to enjoy every day for what it is, having had a first-hand lesson in just how fleeting life can be. He believes stress may have contributed to his cardiac arrest, so tries to have a relaxed and healthy lifestyle. He has given up soft drink and cut down on pies and sausage rolls. He still enjoys a beer every now and again, although has not quite managed to give up smoking. “I’m working on it,” he said. For the first six months after the heart attack he would fatigue easily, but is now enjoying being back to full strength. He is pleased there is a high number of automated external defibrillators (AEDs) in Ashburton. “It’s really good, because a heart attack can happen to anyone at any time.” He is grateful he was in hospital when he had his cardiac arrest, and does not think he would have survived if he had not been there. St John data shows that more than 1600 people die of a cardiac arrest that occurs out of hospital in New Zealand every year, with the survival rate from such events being a mere 13 per cent. continued over page

OHCA means Out of Hospital Cardiac Arrests

IMAGE SUPPLIED

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12 | YOU Magazine

HEART FOUNDATION FEATURE From P11 This rate compares well against other emergency ambulance services (Ambulance Victoria, 11 per cent, London Ambulance Service, 10 per cent, St John Western Australia, 11 per cent, and the King County EMS, US, 20 per cent). However, St John wants to dramatically increase the public’s use of AEDs, along with CPR, to improve the rate further. St John medical director Dr Tony Smith said New Zealanders were far more likely to step up and help people in cardiac arrest than people in other countries. “When a heart stops beating, every minute counts,” Smith said. “Over the last five years, bystander use of AEDs has grown from 3.9 per cent in 2013 to 5.1 per cent.”

By the numbers

– One in five Kiwis die from heart disease. – Heart disease is New Zealand’s single biggest killer, claiming the lives of more than 6000 of our family and friends each year. Funds raised from our street collections go towards life-saving heart research. – Every 90 minutes a New Zealander dies from heart disease. – More than 186,000 Kiwis are currently living with heart disease. – 1 in 4 people presenting to hospital with a heart event are under 55 years old. – 2017 saw the biggest increase in the number of people living with heart disease for the past 10 years.

Heart Fo volunteer

With one in five Kiwis dying from heart disease, the Heart Foundation is calling for people to help tackle the sobering health statistic by volunteering as a street collector for its Big Heart Appeal on Friday, February 22, and Saturday, February 23. Heart Foundation medical director Gerry Devlin says every year around 6000 New Zealanders die of heart disease. “It’s staggering to think that the number of deaths is almost the size of the entire population of the Ōtaki township in the North Island.” Gerry says while the time commitment involved as a volunteer for a few hours on one day is small, the reward is huge and will play a vital role in the fight against New Zealand’s single biggest killer, heart disease. “We are calling on volunteers around the country to give just a few hours to help collect funds to support our vital research and work in the community,” Gerry says. “Since the Heart Foundation was founded 50 years ago, we’ve seen a phenomenal reduction in death from heart disease, but there’s still a lot that needs to be done.

Not only does heart disease remain our single biggest killer, but we have more people living with heart disease than ever before all around New Zealand. “While the Heart Foundation is committed to tackling heart disease in New Zealand, we can’t do it alone. Our volunteers around the country make a huge difference in our ability to help.” He says funds raised during the Heart Foundation’s annual appeal are used to support heart-related research and specialist training for cardiologists. The Heart Foundation is New Zealand’s leading independent funder of heart research. Since 1968, it has funded more than $70 million in research and specialist training. “We also perform a wide range of activities to help support people living with heart disease and their families, and provide educational programmes and campaigns that promote heart-healthy

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YOU Magazine | 13

HEART FOUNDATION FEATURE

oundation needs rs in all regions

living.â&#x20AC;? Visit www.heartfoundation.org.nz/volunteer to sign up for the Big Heart Appeal street collection.

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14 | YOU Magazine

HEART FOUNDATION FEATURE

Healthy food at a young age

Food and nutrition/technology classes at schools around New Zealand can now access an exciting range of resources that are available online through the Heart Foundation. Aimed at food teachers of Year 7 and 8 students, the resources are the result of a collaborative project involving the Heart Foundation, vegetables.co.nz and over 50 teachers from around New Zealand. Heart Foundation food and nutrition manager Dave Monro says the new down-

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loadable resources are free and comprise a unit plan of eight to 10 lessons plus supporting activities for food technology and home economics teachers to use. Funded by the Ministry of Health and supported by the Home Economics and Technology Teachersâ&#x20AC;&#x2122; Association NZ and NZ Association of Intermediate and Middle Schools, each lesson includes an important food skill with a healthy recipe. Many of the activities are interactive allowing students to use digital technol-

ogies, tablets or smart devices, plus the resources can be customised to meet different teaching requirements. Dave says he expects the resources will bring a stronger focus on students preparing a main meal which includes plenty of vegetables and taking those learnings back home to share with their families. A series of professional development seminars are also being held throughout the country to support teachers using the resources.

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YOU Magazine | 15

HEART FOUNDATION FEATURE

Signs to look out for

If you are experiencing any of these symptoms, you may be having a heart attack: Are you experiencing? heaviness tightness pressure discomfort/pain

You may also experience: sweating shortness of breath nausea fatigue dizziness

In any of these areas? chest shoulder jaw arm neck back

If you think you are having a heart attack: Stop and rest – Tell someone how you feel. If your symptoms are severe, or they appear to be getting worse, take action. Or if you take angina medication and the symptoms have not been relieved within 15 minutes then take action – Dial 111 immediately. Ask for an ambulance, and if instructed and aspirin is available, chew one.

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16 | YOU Magazine

Build up for winter

Itâ&#x20AC;&#x2122;s an amazing sight to see when the flowers form into fruit and produce, mother nature providing us with an abundance of edible nutritional goodies over the summer and autumn months. Packed with nutrition, the produce is there to provide us with the much-needed essential nutrients that our bodies require to repair, rebuild and grow new cells daily. At this time of year it is important to provide our bodies with the required nutrition to help us get through the winter months without too many ills and chills. It is important to note that our bodies actually store a variety of nutrients as well as the need to get a daily requirement of a variety of other nutrients. Here are a few of the nutrients that the body can store long-term and access these nutrients when required for the many daily functions it undergoes for maintenance and good health. Nutrients that are stored long-term in the body, but can run low if not regularly replenished:

Vitamins

Vitamin A is important for the immune system health and maintenance, and for healthy function of the eyes, as well as general growth and development of our cells. Foods high in this vitamin are sweet potatoes, carrots, butter, rhubarb and nectarines. Vitamin D is important for bone

NATURALLY YOU with Jane Logie

health and only a few foods actually contain vitamin D. We mainly get our vitamin D from exposure to the sun. If a deficiency occurs bone-softening diseases such as rickets and osteo-malacia can occur, but it is rare. It is also important for immunity. Food sources are cooked egg yolk and fatty fish such as tuna and sardines. Vitamin E â&#x20AC;&#x201C; Nerve problems can occur with a diet that is low in this vitamin. It is also considered to be an antioxidant that has the ability to help with the function of healthy cells. It has been touted as a possible prevention for cancer and cardiovascular diseases and is important for healthy skin. Foods high in vitamin E are sunflower seed kernels, almonds and olive oil.

Minerals

Zinc is a trace mineral and is an important nutrient for a healthy immune function. A deficiency of this nutrient can severely impair the immune function. Adequate amounts are important for the prevention of colds and flus. Zinc also plays a vital role in healthy skin and wound repair. Food high in this nutrient are raw oysters, beef and green peas.

Selenium is an important trace mineral required for the healthy function of the immune system and cognitive function of the brain, predominantly due to its antioxidant benefits. Foods high in this nutrient are brazil nuts, seafood, meats and eggs. Iodine is a trace mineral. Iodine is required to convert food into energy. It is needed for the function of thyroid hormones and the healthy function of your thyroid gland that affects your metabolism. Good sources of this nutrient are shellfish and sea fish. So make sure you are getting a good variety of nutrients in your daily diet to help to replenish your stores of these all-important nutrients. When their stores run low, a few health conditions can then occur, such as a low-functioning immune system, poor skin health, poor vision, or a variety of other health conditions. You may find yourself getting ill quite regularly over the winter months, if you are not consistently eating a good variety of food that provides the much-needed nutrition your body needs to store and tap into when required for maintenance, growth and repair. Take advantage of the great array of foodstuffs we have access to today, especially the nuts, seeds, fruits and vegetables that have been provided to us over the summer and autumn months. With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven

YOU Magazine | 17

PHOTO JANE LOGIE

Rhubarb and nectarine crumble This crumble is packed with healthy dietary fibre and nutrition that your body requires to maintain good health. Rhubarb is high in vitamin A, K, and C. Nectarines are high in beta-carotene and vitamin A and vitamin C. Both fruits hold the core nutrition to build a healthy immune system for the coming winter months. Both can also be frozen and stored for when required during the winter months. This crumble is a delicious way to eat them and a great dish to encourage good digestive health.

Serves 6 6 ramekin bowls Filling 1C rhubarb (stewed) see below for recipe. 8 nectarines (ripe yellow flesh) 1 lemon, freshly squeezed Crumble 4T rice flour 2C rolled oats 1/2 C organic raw sugar 1 1/2 t cinnamon Pinch of rock salt 1/2 t vanilla bean essence 70g butter, cold, cubed

– In a large bowl place the rice flour, rolled oats, sugar, cinnamon, salt, vanilla essence, and butter. – Then rub the butter through the crumble mix with your hands, until it resembles a crumb mix. Set aside. – Cut the nectarines in half and take out the centre stone, then cut each half into 4 slices then cut the slices into cubes, crossways three times. Place the cut nectarine into a bowl, add the stewed rhubarb and freshly-squeezed lemon juice and set aside in fridge until ready to cook.

– Set the oven to 175°C. – Fill the ramekins to the inner line with the fruit mix. Then place the crumble on top and press down firmly, place enough crumble topping until flush with the top of the ramekin. – Place all 6 ramekins in the oven and cook for 25-30 minutes until brown on top. When cooked take out of oven, allow to cool 10 minutes. Serve with fresh whipped cream or yoghurt or ice-cream. – Note: If you require a less sweet and buttery crumble topping, use 1/3 C organic raw sugar and 50g of cold, cubed, butter.

Stewed rhubarb 20 rhubarb red stalks, cut into small cubes 2T honey 2T organic raw sugar 1C water

– Place all ingredients into a pot and bring to the boil on a medium heat, allow to bubble for 5-10 minutes and then set aside to cool. – Store in the fridge in a sealed container for later use.

Fashion we love

18 | YOU Magazine

SPARROWS Siren V Neck Trim Hem Dress Was $159.00 now $80.00

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STEPPING OUT Silence (also available in black, nude and blue)

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YOU Magazine | 19

OUT AND ABOUT @ the Hororata Races A touch of teal was the flavour of the day at the Hororata Trotting Club meeting last week in Methven to raise funds for ovarian cancer. YOU photographer Heather Mackenzie went along to check it out.

Above – Dave and Barbara Danielson.

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Above – Simon Harper, Sas Crawford and Penny Bee. 100219-0280

Above – Pauline Pattullo and Helen Curtin.

Above – Robin Walsh.

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Above – Helen Dickie.

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Left – Lisa and Justin Walsh. 100219-0310 Right – Sue and Paul Houston. 100219-0312 Below – Dennis Smith.

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Above – George McKay.

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Above – Anna Ridge and Sas Crawford.

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Redmonds – Your home decorating specialist 20 | YOU Magazine

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Phone us today to help you furnish your home. Conditions apply

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Burnett Street, Ashburton Phone (03) 308 5269 | www.redmonds.co.nz

YOU Magazine | 21

OUT AND ABOUT @ the Ashburton Trust Event Centre Local boy, Tainui Kuru’s return to Ashburton saw big numbers flock to the Ashburton Trust Event Centre to see the Maori Quartet in action recently. YOU photographer Heather Mackenzie headed along too. Above – Julia Crosson (left) and Jade Temepara.

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Above (from left) – Glenn Vallender, Val Farr and Elaine Vallender.

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Above (from left) – Kelly Turner-Peeti, Mikayla Turner and Kara Tihema. Above (from left) – Matt Deavoll, Jaime McLauchlan and Roimata Sheldon. 260119-HM-0009

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Above – Pam Hampton (left) and Janet Walker.

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Left (from left) – Cordyne Perriton, Mel Perriton and Liz Johnston.

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Right (from left) – Judy Tuki, Tania Reuben, Margaret Green and Maz Bartlett.

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Left – George and Donna Knight.

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Above – Thelma Koperu (left) and Thelma Fisher. 260119-HM-0003

Above – Shayne Miles and Lisa McCormack. 260119-HM-0008

Above – Mary Harrison (left) and Sheena Tyrrel.

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22 | YOU Magazine

Favourite izakaya meals at home When you head to the pub after work with some colleagues and order some chips and spring rolls to soak up the alcohol, while you relax and chat, that would be called izakaya in Japan. I hope you try and enjoy a few of these

FROM JAPAN with Miya Komatsu

recipes with Japanese beer or sake. Kanpai (cheers)! Miya Komatsu is a Japanese-trained chef and nutritionist who has made Ashburton her home. She has been living here for 14 years.

Karaage (crispy) chicken

500g chicken thighs, cut into 5cm cubes Salt and pepper 2T soy sauce 1t sugar 2T sake (rice wine) or white wine 1t minced ginger 1t minced garlic 1 egg, beaten 1/2 C potato flour or corn starch Oil Sauce 1 egg, boiled and smashed

3T mayonnaise 1 gherkin, chopped

– In bowl, season chicken with salt and pepper. – Combine chicken with soy sauce, sugar, sake, ginger, garlic and egg. – Heat 3cm deep oil in big frypan. – Coat each piece of chicken with potato flour or corn starch. Shake off excess. – When oil is hot enough for frying, gently drop the chicken separately

into the oil. – Cook for around 3 minutes, or until the chicken is cooked through and golden on the outside. – Transfer the chicken on to a wire rack to drain excess oil. – Sauce: Mix smashed egg, mayonnaise and gherkin for Japanese-style tartare sauce. – Serve crispy chicken with sauce. Handy hint: You can use chicken breast for a lighter taste as I usually do.

YOU Magazine | 23

Yaki udon (fried udon noodles)

Potato salad

500g potato (waxy variety), peeled and cut into 2 cubes Salt and pepper 2T cider vinegar 2t sugar 1/4 carrot, thinly sliced quarter-rounds 1/2 small onion, thinly sliced 50g mayonnaise Salami, smoked chicken, or tinned tuna etc (as much as you like)

– Boil the potato from cold water until tender. Cook carrot in microwave few minutes. – Drain and leave in colander around 10 min. – Transfer into bowl and roughly mash. Season with salt and pepper. – Combine with all other ingredients. Serve topped with mint leaves if you prefer.

Handy hint: Use smoky-flavoured protein for accent.

1 packet udon noodles 100g beef (or your choice of meat or seafood), sliced 1/4 carrot, thinly sliced 1/4 onion, sliced 1 cabbage leaf, sliced 1/2 T soy sauce 1/2 T sake (rice wine) or white wine 1t beef or chicken stock powder Salt and pepper 1 spring onion, chopped

– Rinse noodles with warm water in colander and drain. Set aside. – In a small bowl, combine soy sauce, sake and stock powder, mix well. – In a frypan, heat oil over medium heat. Add the pork and cook until almost cooked through. – Add carrot, onion and cabbage, and stir-fry until vegetables are tender. – Add udon noodles and combine well with the vegetables and meat. – Pour over the sauce mix and stir-fry around 2 minutes. Season with salt and pepper. – Serve topped with spring onion.

Handy hint: Add 1/2 T brown sugar to sauce mix for teriyaki flavour.

24 | YOU Magazine

How much water do we need? PHYSIO LAID BARE with SHAUN CLARK

Water makes up over 50 per cent of our body and dehydration can affect our muscles, brain power and alertness. In order to keep our bodies performing well, there are a few easy tips and tests to follow to keep you hydrated and feeling your best! Why water is important to us: Water makes up a huge 63 per cent of our whole body mass and, more importantly, at least 80 per cent of our muscles, kidneys and lungs are made up of water, meaning a small loss of water can really affect our bodies. And we don’t just lose water through sweating; our body is always losing water through skin, lungs and kidneys – by sweating, urinating and breathing – so this shows it isn’t only when we are exercising that we need to hydrate. Surely when exercising, more water is needed right? Definitely! So not only do we lose water throughout the day but when we are exercising, doing physical work, or on a really hot day, we need to be drinking two to six times more water to maintain good hydration and keep our cells happy. How to monitor dehydration Even a loss of 2 per cent of body mass can decrease exercise performance, brain function and alertness, so it is in your best interests to keep on top of this so that your body is in top notch shape. There are quite a few ways to monitor your hydration. The two most practical ways are as follows: 1. Measure your weight loss over an exercise session Whether this be a sport, running, or a busy period of work. Measuring body mass change is a commonly-used and safe way to keep an eye on your hydration. Weigh yourself before and after exercise, or a half day of hard yakka, and calculate the difference – you should aim to keep the change less than 1 per cent loss of body weight. 2. Check your urine colour (above)

Yes, it is as easy as that! All you need to do is check the colour of your urine when you go to the bathroom and aim to keep it a very pale yellow (#1 on the urine colour chart). If you keep your urine at number 1, then you will generally be within 1 per cent of your baseline body-mass (well hydrated). This is something that is great to be checked first thing in the morning to know where your hydration is at and start getting it on track. So how much should you drink: Over a normal day, where you aren’t exerting yourself physically (sweating a lot) then this is roughly how much you should aim for: Women: 2.3 litres per day Men: 3 litres per day Note: This is not all at once and is a guide only – everyone has different needs. If you are exercising then you need to drink quite a lot more:

Before exercise: Prepare by drinking 500 to 600ml 2-3 hours before exercise and then 200 to 300ml 10-20 minutes before exercise. During exercise: You need to be drinking 200ml every 15 to 20 minutes (this doesn’t need to be all at once!). Following exercise: After activity you should aim to rehydrate within two hours of finishing. Rehydration should include water for hydration, carbohydrates for your glycogen stores and electrolytes for salt loss when sweating (this also speeds up re-hydration). The amount you need to replenish following exercise varies but you should aim to take in 150 per cent of body weight that you have lost. For example if you have lost 1kg then you should drink 1.5L of fluid – this should be spaced over two hours, not all at once. It may seem a lot, but it is one of the easiest things we can do to look after our body and we should be doing it everyday! So go have some water! Shaun Clark is principal physio and director at PhysioSteps Ashburton and Selwyn and has experience at the Commonwealth Games and World Rugby 7s. The team are experts in musculoskeletal pain and injury rehab.

YOU Magazine | 25

Stop the busy and step back

Step back in time and visit a world of old world charm reminiscent of your grandmother inviting you over for afternoon tea. For almost 100 years Hemsworth Estate has been a family home of celebration from birthday parties to weddings, curating special memories almost as easily as its rare and precious items. Hemsworth Estate has housed three generations of families and celebrations including Diana Guinness’s wedding in 1953 and Margaret Wallace’s in 1985. It has also celebrated birthday parties from age 10 right up until 80. Now open to the public for bookings after their opening

wedding in December 2018, the current third and fourth generation of stewards Margie, Rebecca and Sam are enthused about the new opportunities this brings. Margie said: “We have had so many happy memories here, we wanted to share this opportunity to celebrate special occasions with others.” Rebecca added: “There has been more need of celebration and happy memories now than ever before.” After extensive earthquake repairs by JKF Homes, visitors will be able to enjoy high teas, special summer fundraisers, stay on the property as bed and breakfast guests or organise an event.

Hemsworth Estate seems to be designed for celebrating. Their first couple after the reopening remarked: “We love this place, our wedding was a fairytale... and the hosts are amazing, helpful and so much attention to detail. Hemsworth was the obvious choice for us. We wanted a unique venue with beautiful surroundings, some place peaceful and serene.” Hemsworth Estate is open for bookings. See more on their website www. hemsworthestate.co.nz. Advertising feature

26 | YOU Magazine

BALL FEATURE

Preparation the key to a great ball

As any high school student (or person) knows, the school ball is kind of a big deal. It’s a night you’ll remember for years to come. Right from styling your outfit, it’s vital to ensure your school ball experience is special by being well prepared for the big event. But it can also be a costly exercise to undertake, and so the planning process becomes that much more vital. So, to help ensure the night is everything you, or your child wants it to be, we’ve come up with a checklist of things that you should factor into preparing for the big event. As we’ve said, the school ball can become expensive, especially once you add up all of the small details. Create a school ball budget – discuss as parents and child about what that might be and how you’re each going to contribute to it to give you a strong basis on which to begin the budget from.

You’ll need to include;

Outfit: Dress / Tuxedo, Shoes – It can be easy to go a little crazy on your school ball outfit. But, if you go shopping with a budget already in mind, it can help you stay on track. Make-up – whether you’re getting your make-up done professionally or just buying a special shade of lip-gloss for the evening, keep the costs in mind. Hair – If you’re getting your hair done by a professional hair-dresser, it’s important to factor in the costs. Nails – Are you going to get a manicure/pedicure for the school ball? Purchasing a matching nail polish shade? Make sure that you take these costs into account. Jewellery and accessories – The perfect school ball outfit is accessorised, so make sure to factor in any additional jewellery, a matching purse or other accessories. Tickets – Most school balls sell tickets and, while students usually focus on the outfit, it’s important to remember this cost as well. Corsage/boutonniere – Don’t forget the tradition of giving a corsage or boutonniere to your date! It’s a time-honored tradition you won’t want to forget. Photos – At many school balls, you have the option of getting a professional photo taken with your date. But, as with everything associated with this big night, it comes at a price. If you’re going to take these photos, make sure to remember the cost when developing your budget. Advertising feature

YOU Magazine | 27

BALL FEATURE

Ball season

Soon enough, every young woman in Mid Canterbury will be putting on their best dress in readiness for their school ball. For some, even the thought of this creates tension. Luckily Dianne and the team at Body ‘n’ Beauty Worx invite you to relax in their tranquil premises as you prepare for your special day. Featuring four treatment rooms, a dedicated makeup studio and homely furnishings throughout, 278 Tancred Street is purpose built for peacefulness. The beauty therapists here

Great quality

are exceptionally talented and oﬀer an impressive list of services including facials and massages, pedicures, manicures and shellac nails, lash extensions, makeup, tanning and more. Limited appointments available to secure a time phone to make an appointment today. For more information and to shop online, head to: bodynbeautyworx.co.nz

Che Bello is a specialist formal/ ball gown store located in Dunsandel. Sarah stocks great quality, aﬀordable gowns in a variety of sizes, colours and styles. She oﬀers a personal service where you can try before you buy. To eliminate the possibility of someone showing up in the same gown on your special night, a list is kept of each gown and where it will be worn. Be the belle of the ball this year with an elegant gown from Che Bello. Call in and say yes to a dress! Advertising feature

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Special $40 Look naturally sun kissed and bronzed at your school ball! BOOK NOW!! A: 278 Tancred Street, Ashburton P: 03 308 2266 E: bodynbeautyworx@gmail.com W: www.bodynbeautyworx.co.nz STOCKISTS OF

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28 | YOU Magazine

Things we love

UNIQUE FURNITURE Uniquely NZ made Hardwood 3-seater bench WAS $350 NOW $300

UNIQUE FURNITURE Uniquely NZ made Hardwood 2 ½ seater curved back Park Bench Finished in White $650

UNIQUE FURNITURE Uniquely NZ made Macrocarpa 3 ½ Seater - Park Bench WAS $1300 NOW $1000

HORNCASTLE Oak Extention table & Chairs. Barley Twist $545 Kerosene Table Lamp $235

THE ALPACA STORE Reusable cups $10

THE ALPACA STORE Zero bags $25

THE ALPACA STORE Shoulder bag with fern and kiwi $40

HORNCASTLE Scotch Chest, Kauri -Stepped Front with Corbels - Bun feet $650

HORNCASTLE Marine display, Life Ring from the “Spirit of Competition” $115 Brass propeller $90

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We are re-opening on January the 7th

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Things we love

YOU Magazine | 29

COLOUR PLUS Large mechanical clock $590

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30 | YOU Magazine

Dear allergies, I thank you! FARMY PRINCESS with DONNA-MARIE LEVER

Harvest. Hmmmmm. Hayfever, itching eyes, running nose, yes, I’m well versed now in the magic that kicks off every year, that makes me stare at my Weetbix in awe. I would almost say I know a lot about harvest – except it would appear – one major thing. Every year I offer to “help” the farmer and every year he rolls his eyes and says “yeah, nah”. It’s basically so that when he is beyond exhausted I can say I did offer to help. Unfortunately, this year, he smiled instead

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Book today! 11 Racecourse Road • Phone 03 307 8887 • fb.com/HotelAshburton • HotelAsh.co.nz

‘

YOU Magazine | 31

It’s a mean-spirited and thankless giant game of gardening (and by gardening I mean weeding)

and said “yes please ... there is one thing you can do”. I froze slightly in panic, knowing I had a blow-wave booked in at the hairdresser’s in a few hours’ time. And it was at this point I went a bit rogue. Not rogue like MP Jami-Lee Ross-style rogue, but rather farming rogue. It’s a new buzzword I’ve suddenly become very familiar with and have learned is a little misleading. Heard of roguing? No? Me neither, until recently. It was an assignment like no other – sent into endless paddocks with an old cloth bag to pick out the odd growing things that shouldn’t be in there ahead of harvest. It’s like that game, ‘One-of-these-things-is-not-like-the-otherones’. It’s a mean-spirited and thankless giant game of gardening (and by gardening I mean weeding). At first, it lures you in and looks easy, just the one or two, but quickly you realise the task will never end, you will be there for days on end, maybe weeks, probably get lost in the crops, your eyes start to play tricks on you and the odd weed in the paddock multiplies into the hundreds and millions. How was I going to get myself out of this one? Well, luckily for me, with a bit of help from throwing myself on the ground and rolling around, my allergies kicked in and I quickly resembled a life-sized piece of puffy wheat myself. Even the hairdresser didn’t really recognise me. An hour later my hair looked fab and it was definitely worth it having to slug back a few days of antihistamines to return to normal. Although I now know sometimes it is better to zip it than offer up some help! TV reporter, journalist, mum and born and bred Aucklander Donna-Marie Lever talks about life after marrying a farmer and moving to rural Mid Canterbury

Sweeten up your day … with a special treat from Sims’ Bakery

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Healthiest year yet!

The start of the year can mean a lot of things. For adults, it can be both an exciting and daunting time gearing up for another year of work. For kids, it can be a time of transition – back to regular bedtime routines, nightly homework, a new environment, and the inevitable exposure to a multitude of germs. These adjustments can be stressful for everyone, leading to a weakened immune system. Fortunately, there are several eﬀective natural supplements to help boost your immune system and keep you healthy all year round. Nutra-Life Ester-C 1000mg contains a fast-absorbing, non-acidic form of vitamin C that supports your immune system for up to 24 hours. One of the best-known nutrients for your immune system is vitamin C. White blood cells are a key component of your immune defence, and they depend on this vitamin to function

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properly. Many standard vitamin C tablets break down very quickly in your body. For example, if you take one with breakfast, most of it will have disappeared from your body by lunchtime. However, ester-C, is a special, non-acidic form of vitamin C that provides up to 24 hours of immune support. Regardless of what you’re doing day or night, ester-C will be right there with you, supporting your immune system around the clock.

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32 | YOU Magazine

Glenn Close, lovin’ the moment

Glenn Close stands doubled over laughing in the doorway to her downtown Manhattan apartment while her loyal white havanese, Pip, circles an arriving reporter. It’s star time for both. Close, among the most accomplished performers never to win an Oscar, may finally break through with The Wife, in which, ironically, she plays a deferential spouse (to an acclaimed author, played by Jonathan Pryce) who has been long overlooked. The never-nominated Pip has developed his own following, thanks in part to an appearance on The View. The dog’s Instagram account, under the name Sir Pippin of Beanfield, is up to 3400 followers. Inside, Close hands the reporter a bottle of red wine to open as she recounts how hours earlier, while walking Pip in a park, a lady stopped her to relate her own story of being held back in her profession by a man. These are the kinds of stories Close has heard a lot since The Wife came out and since she gave a show-stopping acceptance speech at the Golden Globes where she spoke movingly about how her mother sublimated herself to Close’s father, a prominent surgeon. “Another woman crossing the street was like, ‘I love you, Glenn’!” says Close. “People down in the pharmacy, they’re all cheering me on.” Seemingly everyone knows that Close, 71, has emerged as the best actress front-runner after early buzz favoured Lady Gaga for A Star is Born. The Wife may be a modest independent film ($9 million at the box office, and still playing six months after opening), but the moment feels finely tailored to Close, the most-nominated living actor never to win an Oscar. What would an Academy Award mean to her? She pauses. “It would mean a lot but I wouldn’t want it to be a pity Oscar because I’ve been an actress for 45 years,” says Close, whose previous honours include three Tony awards, three Emmys and three Globes. “People have been going back and looking

GLENN CLOSE at my basic body of work and the six times I lost and what those roles were. So I can’t pretend it’s just for The Wife. But I feel like everybody’s rooting for me.” But that’s not to say Close will be crestfallen if she doesn’t win. She smiles. “I’ve decided if I lose, I’m going to look at the camera and say: ‘I’m OK’.” And she is. Much more than OK, even. Making The Wife has been its own cathartic, empowering experience for Close. “It’s taken me a long time to gain control of my own life. When I made The Wife, I was in control of my own life for probably the first time,” says Close. “I felt like I had new wings. Or maybe my wings were finally developed.” That’s a startling pronouncement for an actress who has for decades been one of the most versatile and subtle actors of film, television and theatre. The Wife, a feminist parable based on Meg Wolitzer’s 2003 novel, came to Close about six years ago, shortly before divorcing her third husband, venture capitalist David Evans Shaw. When it’s mentioned to Close that she doesn’t seem like someone who would ever sublimate herself to another, she responds, “Oh, you don’t know me, personally,” and lets

out a loud laugh. “I’m at a time in my life where I’m not beholden to anyone. I mean, I always am attached with every molecule in my body to my daughter, whether she likes it or not. But I’m not attached to any partner,” says Close, whose 30-year-old daughter Annie Starke co-stars in The Wife. “And I think it’s for the first time in my life that I haven’t felt the obligation to not be who I am, to put a shade over the light, to temper your power. And it’s incredibly liberating.” That The Wife features Close and her daughter (who plays a younger version of the same character) gives the film an added, multigenerational layer of meaning. Both Close and Starke together crafted the character with inspiration from the women of their shared family tree. Foremost in Close’s mind was her mother, who married at 18. “It broke my heart to hear her say in her late ’80s that she accomplished nothing,” says Close, tearing up. “You can say, ‘But, oh, you’re such a good mother. Oh, you stuck it out with dad’. That wasn’t the point. It was something else. That’s what I think resonated with a lot women about that (Golden Globes) speech. Because we do what we naturally do. And for a lot of women that might be OK. But it hasn’t been in the tradition to seek personal fulfillment for women.” The Wife debuted at the Toronto International Film Festival in September 2017. Sony Pictures Classic, which acquired the movie, chose to wait to release it in August, timed to get ahead of the awards season rush. “One of the reasons it was so fresh and so strong for us was how powerful Glenn was in the sequences where she’s not even speaking,” said Michael Barker, co-president of Sony Pictures Classic. “It’s just her face and her face isn’t even the central face in the frame. Even though it was a few months before the MeToo movement really kicked in, it was obvious the theme was very urgent and important.” – AP

YOU Magazine | 33

34 | YOU Magazine

Last of the summer harvest

The last month of summer typically brings changeable weather with extreme temperatures, strong winds and occasional downpours of rain. Although challenging, it’s an important month for harvesting both in the home orchard and the vege patch. Vegetable garden Summer salad vegetables should be prolific throughout the month so long as plants are regularly watered. Remove plants that have cropped and finished, and replant with quick-maturing summer vegetables. Alternatively, use the space for winter vegetables which can be planted towards the end of the month, these include broccoli, brussels sprouts, cabbages and cauliflower. Save seeds from particularly well-performing summer vegetables, like tomatoes and beans. Bulbs The end of February marks the beginning of the bulb planting season. Bulbs thrive in an open, sunny position where the soil is friable and well-drained. Prepare soil for planting by adding fresh compost to the existing soil and mix well (about 1.5 spade deep). Planting bulbs in clumps provides a really impactful display in spring. Varieties to plant include; anemones, crocus, daffodils, freesias, hyacinth, iris, jonquil, lachenalias, muscari, nerines, ranunculus, tulips and watsonias. Make sure to mark where you have planted specific bulbs with a label that identifies the species and date of planting. Strawberries and raspberries Strawberry fruiting has now finished so leave plants to grow runners for next season’s plantings. Remove all plants that are more than two years old. It’s possible to get a second crop out of your raspberry plants in February, especially if the ‘old wood’ has been removed after the first crop. Keep tying up new season’s growth for next summer’s crop.

Flowering annuals, perennials

Herbs

Keep dead-heading plants to encourage continuous flowering. ‘Potted colour’ varieties will brighten up containers or special parts of the garden and are very reasonably priced at this time of year. Although the weather might not feel like it, it’s time to consider autumn/winter flower displays. Start sowing seeds of winter annuals e.g alyssum, calendulas, lobelia, primulas, nemesias, pansies, polyanthus, snap dragon, stock, sweet peas, violas and wallflowers.

Almost all herbs thrive throughout the hot, dry summer months. Some will flower and ‘runto-seed’ toward the end of the month. If this happens, remove the flowering parts and replace with fresh new plants. You can also save leaves for drying – simply place them in a shallow tray in a sunny sheltered spot. Leave them for 2-3 weeks until completely dry, then store them in an airtight container.

Fruit trees Late season plums and peaches are maturing, and apples and pears will begin to ripen towards the end of the month. On citrus trees, small fruit are now forming and will ripen mid-winter. Ensure all fruit trees are well mulched to help maintain soil moisture levels to aid fruit formation and ripening. Fertilise from mid-February as rain begins to arrive. Lawns It’s another difficult month for lawns. Irrigate in the morning or evening and allow the growth to get a little longer than usual.

Leave any repair work until the cooler months arrive. Roses Towards the end of the month, roses will ‘pick up’ after a hard January in the summer heat and start providing magnificent displays of flowers. Continue to apply compost, remove any diseased leaves and spray to deter rust and blackspot. Apply rose fertiliser in late February. For more gardening advice or information on the wide range of Daltons products please visit www.daltons.co.nz.

YOU Magazine | 35

FREE

Daltons Summer Garden Survival prize pack

Wisteria woes

Regular mulching throughout the hot summer months is vital in helping you maintain a lush healthy garden. Apply a thick layer on top of soil around plants, trees, and especially pots, to aid water retention. Avoid watering during the hottest part of the day when plants are heat stressed; instead water regularly and deeply in the early morning or evening. We have a $95 Daltons Summer Garden Survival Pack to giveaway which includes 2 x Garden Time Landscape Bark (40L), 2 x Besgrow Coir Briquette (9L), 2 x Garden Time Compost (40L), 1 x Garden Time Complete Fertiliser (5kg), 1 x Garden Time Fruit & Citrus Fertiliser (1.5kg), 1 x Water Storage Crystals (250g), plus Red Back gardening gloves from Omni Products www.omniproducts.co.nz.

Joan Lawrence is this month’s winner with the following question:

I have a white wisteria, very vigorous. At the moment it’s putting out long waving vines high in the air and from the base. I had a friend cut them off. Have I done the wrong thing? When should it be pruned back? I’d love some advice! Also, I too have roses with the soggy brown petals in the middle of the flower, my double delight rose seems prone to the problem as mentioned in the YOU magazine. But my roses are in very dry soil. I spray with copper oxy and feed them. I hope you find the cause and a possible solution. Summer growth on wisterias can be exceptionally vigorous – almost all the very thin growth (less than pencil width) can be removed. Just retain some vines where you want your wisteria plant to be trained. The main time for pruning wisterias is in winter after the leaves have fallen. At this time, it will be necessary to remove surplus growth to encourage flowering wood on your wisteria. Flower buds that look like black “blobs” form on older wood quite early during the winter months, and provide a guide of what not to prune. Basal growth (ie grows on the wisteria near the soil) does not produce flowers and therefore should be removed. With the remainder of the plant, be selective and try to avoid the wisteria developing into a tangled mess which is often quite common. Unfortunately, your rose question is not so easy to answer. With the growing conditions you describe, this problem should not happen. We recommend continuing with your regular copper sprays, be fussy with garden hygiene around the rose plants, remove any diseased or dead leaves and carry out some pre-emptive summer pruning to encourage more air movement through the rose bushes.

Be in to win Email goodies@theguardian.co.nz with Daltons Summer Survival prize pack in the subject heading, or write to

Summer Survival pack giveaway,

Box 77, Ashburton.

• • •

CONDITIONS OF ENTRY:

You must provide a gardening question for the Daltons experts to answer. Please include your address and phone number in email and letter options! Giveaway entries must be received by February 28.

For more information on Daltons products visit www.daltons.co.nz

All questions supplied are entered into the draw to win a Daltons prize pack, but the Guardian reserves the right to choose which questions and answers will be published. Daltons post the prize to our lucky winner.

36 | YOU Magazine

OUT AND ABOUT @ Trotts Garden Trotts Garden is a popular place to visit on an open day. YOU photographer Robyn Hood popped along to capture some of the faces enjoying a day amongst the flowers.

Above – Christine and Andrew McLellan.

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Above – Francie and Doug Osborn. 200119-RH-105

Above – Judith and Baden Sommerville.

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Left – Irene and Stephen Johnston.

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Above – Annette and David Linton.

Above – Trish Cook (left) and Lynette Lovett. 200119-RH-103

Above – Carolyn and John Nordqvist. 200119-RH-106

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Above – Daniel and Daniela Onicas.

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Left – Lynn Rouse (left) and Annie Lees.

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Right – Jen and Phil Lalor.

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OUT AND ABOUT @ the Ashburton Farmers’ Market There are always plenty of people when the Farmers’ Market sets up in the West Street carpark, YOU photographer Robyn Hood headed along to see who she could find. Above – Marissa and Michael Bastin, with Cassie.

Above – Ian Harding.

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Above – Goldberg (left) and Daz Kelynack.

Above – Roy Molyneux.

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Above – Winsome and Bruce Wear.

Above – Angela Langrell.

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Above – Barbara Gomm.

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Left – Edna Doyle.

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Right – Roberta Hampton.

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38 | YOU Magazine

By Laura Donnelly

Modern diets be killing u

Eating white bread and ready meals could be killing us, according to the first major study linking “ultra-processed” food with early death. The study of 45,000 middle-aged people found that every 10 per cent increase in intake of “ultra-processed food” was linked to a 14 per cent increased risk of death within the next eight years. Previous research has linked the consumption of foods like white bread, ready meals, sausages, sugary cereals and fizzy drinks to a higher risk of high blood pressure and cancer. But the new study is the first major investigation linking high consumption of processed foods to higher overall mortality rates. The study, led by Paris-Sorbonne University, tracked the diets and subsequent mortality of 44,451 French men and women, with an average age of 57. Participants were asked to keep 24-hour dietary records, enabling researchers to measure their intake of more than 3000 different food items, which were classified into four groups depending on their level of processing. Overall, “ultra-processed” foods were found to account for 29 per cent of their diet, the study, published in JAMA Internal Medicine, found. Separate estimates suggest the British diet is far more reliant on highly processed fare, making up around half of the foods consumed. Such meals often have a higher content of total fat, saturated fat and added sugar and salt along with a lower fibre and vitamin density. Author Dr Laure Schnabel, a nutritional epidemiologist at Paris-Sorbonne University, said: “Ultra-processed foods contain multiple ingredients. They are usually ready to heat and eat, affordable and hyper-palatable. “Examples include mass-produced and packaged snacks, sugary drinks, breads,

confectioneries, ready-made meals and processed meats.” Such foods can also contain additives such as sodium nitrite and titanium oxide, which have been linked to high blood pressure and cancer. Research has also suggested that artificial sweeteners present in such foods may alter gut bacteria – increasing the risk of type 2 diabetes and other metabolic diseases which are major causes of premature mortality. Dr Schnabel said: “Nutritional characteristics of ultra-processed foods could partly explain the development of non-communicable chronic diseases among those who consume them. “Ultra-processed foods are generally energy dense, rich in refined carbohydrates, saturated fats and salt, and contain low dietary fibre. “These features have been associated with several non-communicable diseases that are the leading causes of mortality. “Beyond their nutritional aspects, ultra-processed foods have specific characteristics, owing to the industrial processes they undergo. “Thus, concern is rising about the poten-

tial harmful health consequences of newly-formed contaminants or food additives.” Dr Schnabel said: “A 10 per cent increase in the proportion of ultra-processed food consumption was statistically significantly associated with a 14 per cent higher risk of all-cause mortality.” Last year a study of 19 European countries found 50 per cent of food sold in the UK is ultra-processed compared with 46 per cent in Germany, 45 per cent in Ireland and 14 per cent in France. Dr Schnabel and colleagues also took into consideration other risk factors such as age, gender, lifestyle, physical activity and BMI (body mass index). She said: “Ultra-processed foods are mostly consumed in the form of snacks, desserts or ready-to-eat-or-heat meals.” During seven years of follow-up 602 (1.4 per cent) of the participants died – with 219 caused by cancer and 34 by cardiovascular disease. Prof Nita Forouhi, from the Medical Research Council Epidemiology Unit, University of Cambridge, said: “The case against highly processed foods is mounting up, with this study adding importantly to a growing body

YOU Magazine | 39

could us

of evidence on the health harms of ultra-processed foods.” She said more evidence was needed to confirm the findings, which came from an observational study, but stressed “we would ignore these findings at public health’s peril”. Dr Ian Johnson, Nutrition researcher and Emeritus Fellow, Quadram Institute Bioscience, said the findings were statistically significant. But he said the observational study could not prove that the increased mortality rates were caused by the intake of processed foods, and to fully separate out other lifestyle factors like exercise or smoking. Prof Kevin McConway, Emeritus Professor of Applied Statistics at The Open University, said: “It’s important to understand that the differences in death rates in this study were not very large. On average, participants were followed up for an average of about seven years, which isn’t very long in terms of picking up deaths from the sort of chronic diseases most likely to be affected by diet. Out of every 1000 participants (all aged at least 45), about 14 died during the follow-up period,” he said. – Daily Telegraph

Cutting cancer risks 10 recommendations 1. Be a healthy weight. Keep your weight within the healthy range and avoid weight gain in adult life 2. Be physically active. Be physically active as part of everyday life – walk more and sit less 3. Eat a diet rich in wholegrains, vegetables, fruit and beans. Make wholegrains, vegetables, fruit, and pulses (legumes) such as beans and lentils a major part of your usual daily diet 4. Limit consumption of ‘fast foods’ and other processed foods high in fat, starches or sugars. Limiting these foods helps control calorie intake and maintain a healthy weight 5. Limit consumption of red and processed meat. Eat no more than moderate amounts of red meat, such as beef, pork and lamb. Eat little, if any, processed meat 6. Limit consumption of sugar-sweetened drinks. Drink mostly water and unsweetened drinks 7. Limit alcohol consumption. For cancer prevention, it’s best not to drink alcohol 8. Do not use supplements for cancer prevention. Aim to meet nutritional needs through diet alone 9. For mothers: Breastfeed your baby, if you can. Breastfeeding is good for both mother and baby 10. After a cancer diagnosis: Follow our recommendations, if you can. Check with your health professional what is right for you. – Source: World Cancer Research Fund

40 | YOU Magazine

There’s more to do in Vanuatu

Come visit Vanuatu! Just over three hours away in our corner of heaven, you’ll be welcomed by the bursting colour and warmth of clear blue lagoons, bright sandy beaches and the beaming smiles of our friendly people. Come and indulge in French-inspired cuisine, enjoy amazing spa therapies, and experience incredible fishing and scuba diving. Or - just laze on a sun lounger and indulge in a great book.

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