Food As Medicine: Feedback with Melissa – Week 1 – Nov 2019

and welcome to our first feedback video for ‘Food
as Medicine”. So in these feedback videos at
the end of each week I’ll be talking to you about
some of the frequently asked questions that I’ve
seen in the discussion forums, and also chatting a little bit
about some of the activities
in the information that’s in each week. So first of all thanks
for joining everyone and it’s great to see you all
starting to comment and discuss the information
that we have in week one around food nutrition
and health. And so keep those
comments coming. I’m always reading them. And if you’ve got any
questions you’d like me to answer in these
feedback videos, just tag me and I’ll
see what I can do. So first of all I’d like to
answer a question around the food matrix, because there’s been
a lot of great comments in the step on the food matrix
during this week so far. And someone has asked around
juice versus the actual whole piece of fruit. And whether there are any
differences between consuming something as a juice
or as a fruit and what the effects
of the fiber are, especially if there’s
still fiber in the juice. And one thing I’d like you
to consider with this, so even if you do juice
a fruit and you do keep the pulp all the fiber in there
so you are consuming the fiber. Still think about the actual
form that the juice is in. So it’s still not the actual
piece of fruit, because when you actually
look at that fruit, consider how hard it is, consider I guess
the texture of it, and think about the body
having to break that down. Comparing it to the actual
glass of juice itself. So if the body is, say
you consume an apple, think about how the body
is going to have to digest that. It’s going to have to break down
those hard and firm components. And so that digestion
process is going to still be different to the actual,
say apple juice itself, even if it’s a cloudy
apple juice with the fiber or whatever is still in it.
Because the body, it will just go through
the body quite easily, it gets digested quite
quickly and still be absorbed quite quickly, even though it might not
be as quick as say a juice without the fiber in it. So while juice can still be
a handy way of getting in nutrients. Especially for some people
who might be finding it hard to eat, or require more kilojoules
et cetera, it will still be digested
in a different way than an actual whole piece
of fruit. And the same goes with smoothies
as well. You know smoothies have been
quite popular over recent years, especially for things
like breakfast. We have another comment
from a learner about asking about smoothies
for breakfast et cetera. So even when you pop, you think
oats, say spinach, chia seeds, other fruit,
other vegetables in, it still gets blended up
into a liquid. So while a lot of the nutrients
may be in there, they’re going to be, I guess, absorbed on metabolised
in a different way to when they’re in the whole
piece of fruit. Because that food matrix
has been changed and so they will be
consumed by the body potentially in a different
way depending on the nutrient that it is.
So something to think about. I always say to patients
mix it up a bit because sometimes smoothies
for breakfast, they can be quite convenient
for some people. If you’re rushing around
in the morning and you’re still wanting to get
a nutritious breakfast in, with lots of nutrients, they can
still be good for that. But don’t necessarily rely
on them and have them everyday. Still mix it up and try
and get the food in its whole form or its
original form as much as you can. So that would be my tips
on the food matrix and for things like smoothies
and juices. Now another area of week one
that has been getting a lot of discussion has been
the voyage to Australia activity that we had. So the document that my
grandfather provided me that had a list of all
the food that came out on one of the sailing
ships from the UK in the eighteen fifties
to Australia. And a lot of you were very
interested in discussing some of the foods that were
listed under the medicinal foods
on that manifest there. And also talking about some
of the foods that have been used as medicine in the past
decades or past few hundred years. And it’s been great to see
some of those examples. A lot of you like the examples
that I had put from my nan as well especially the ones
about the bread poultice and also the kerosene
with a little bit of — — little bit of kerosene,
a little bit of sugar, to help for a sore throat.
Very different times. And something that I
like to comment on in regards to the voyage
to Australia, is to really think about
medicinal properties or sorry — the medical comforts list
of foods, and whether they were used
to actually cure or treat a condition on board, or were they used as more
of a comfort for people who were ill. And that’s a very important
distinction to make when we’re thinking about food and illness,
or food and sickness. Because that’s when food
is being used for two different purposes. So it still might
make you feel better, but it might not be actually
curing or treating the illness but it might
just be helping to comfort you in times that you’re
not well. And that’s why we also
had another activity in week one as well when we asked
you what sorts of foods you have when you’re not feeling well. What sort of comfort
foods do you turn to. And you know the range
of foods anywhere from, you know like a chicken
broth or a chicken soup, which has been, you know started to be
researched to see whether there are any medicinal
properties there, right through to things
like mac and cheese or those more comfort type
foods that you know just make you feel a little bit better
and you’re just not feeling well, but they don’t necessarily have
a role to play in helping you recover. So thinking about
that is important. I’d love you to put some
more examples in the discussion forum
there about differences between the comfort foods
and also medicinal foods, and also what you think about
those lists from that voyage from UK
to Hobart Town in Australia. And while we’re talking
about food and treatment of food and illness there, I’d like you to also have
a think about some of your responses to the information
around why evidence is important for food as medicine. And I’d just like to make
another comment on that as well, so you can think about
your own language that you use
when you’re discussing this in the discussion forums, or even when you’re talking
about it with friends and family as well. So one of the reasons why
evidence is so very important is because we
are all individuals. And what might work
for someone doesn’t necessarily work
for someone else because it depends on a whole
range of factors, such as their
individual genetics, their current medical history,
their past medical history, current diet and a whole
range of other medications they’re
on in a whole range of other factors. And so we need to be very sure
about the evidence before we make a recommendation
for something. Especially if we’re suggesting
a certain food is used in treatment or to cure
a disease or an illness. Because we can’t
just go out and say, because we’ve seen
it work in one person that everyone should then do it, because if it doesn’t work
for the 90 percent of the other people that we tell, then we’re not being evidence
based healthcare professionals. So as a health care
professional that’s why we have to wait; to get the best available
evidence before we jump forward and make
recommendations out there to the general public. But we can still observe
anecdotally what happens with patients, so what happens with ourselves
and friends, but we must frame that very
carefully with our wording when we’re discussing
those outcomes with patients. And so I’d like you to think
about that as well, because it can be very easy
for people to say well I did this therefore it works.
It may or it might not. And it also might not have been
that one thing that you think it was that actually made
you better or had an effect on treating
that illness or sickness or whatever that you may
have had, or diet to make you loose
weight et cetera. So that’s just something
that I wanted to comment on there because it can
be frustrating I think when we see so many different
recommendations out there, or sometimes when you think oh,
the medical profession, or the dietitians et cetera, aren’t moving fast
enough with the times. It is because we just have
to be so sure with the recommendations
that we make, and we need to take into account
such a range of factors in regards
to research and evidence before we can
actually interpret that well. And finally so, two activities for the week
that we asked you to do. So one of them
was around superfoods. Because superfoods are out there
all the time in the news in the media, especially in regards
to helping treat — can be used as medicine
I should say. And the point of the activity
was that we wanted to see which foods you thought
were super. But the trick was, all those foods have been
listed as a superfood sometime or another in the media
or on the Internet or social media. So they’re all really
healthy foods, but there’s nothing I guess,
when I say ‘special’ about them, I mean there’s the term
‘superfood’ is really more of a marketing term.
So they’re all great foods, and there are many other
foods out there that haven’t been labeled as superfoods
but are still really healthy and do really
great for you to consume. And what’s really interesting, is that every time we’ve run
this course Food As Medicine’, blueberries have
come out on top. And once again so far
in this run of the course, they are on top as well. So blueberries are certainly
a very nutritious food. A lot of antioxidants in them, that deep purple and blue
color certainly give out a range of health
health benefits there, but they’re also, there have been I guess
marketed very well too. So a lot of people know them
as being super. But there’s also a whole range
of our other berries that are really healthy
as well with a whole range of other antioxidants
and polyphenols in them that also are great
for the body as well. So keep that in mind. Interestingly yogurt has always
been on the bottom, which once again, is still
a very nutritious food. Putting aside whether you choose
to eat dairy foods or not, the actual food, or nutrient composition
of yogurt, is a very rich one. And so it’s just interesting
to say that not as many people think
it’s so super, when it is in fact a very
healthy food as well. And finally we’ve asked
you to try some new foods, to really try and bump up
your variety of foods that you’re consuming
throughout the week or throughout the month. And so it’s been great
seeing everyone start to list the new foods they’re
trying for the course. I like to join in with
this activity as well. Each time we run this course. And so one of the newer
foods that I’ll be trying to incorporate more into my
diet this week I’ve chosen, is buckwheat. So a pseudo grain. So we eat it like a grain food
but it’s not actually a cereal grain. So buckwheat so I’m
going to try, and consume some more buckwheat
because it’s not a bad source of soluble fiber. It’s also got higher levels
of zinc, copper and magnesium than other
grains that are out there. So I thought that would be
a good thing to mix it up a bit and to try some new
dishes for me and my family throughout the next few weeks. So the other thing about
buckwheat as well is that it’s gluten free
for people who have celiac disease or are avoiding gluten. So another another
choice for you there, instead of a wheat or a white
rye based grain. So that’s it for me everyone. I’ll see you in the discussion
groups over the next week. Keep those discussions coming
and keep those questions coming and keep chatting to each other. It’s fantastic to see
you all interact. And I’ll be doing another
one of these for week two. Great. See you everyone.

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