Another whole food winter is upon us

The latest issue of Whole Food Living magazine, our sixth edition, is now out and on its way to hundreds of readers across New Zealand and Australia.

Editor, Peter Barclay, says this Winter edition presented more of a challenge than most because of some late-breaking items that ran close to production time, “but thankfully, we got almost everything in,” he says. “There is a lot of reading in this issue and it’s been fantastic to experience the ever-increasing, positive response the magazine is receiving.”

One of the more unexpected items this time around comes from three students and their teacher from Shirley Boys High School (SBHS) in Christchurch.

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SBHS Food Studies teacher, Peter Beswick, has become whole food plant-based, and while he is required to teach the full home economic curriculum, he says many of the students are becoming far more aware of what is involved with food on a much wider basis.

We interviewed three students and found their perception and maturity on the subject quite exceptional, Barclay says.

“Essentially, these students have now figured out that what they eat is critical to their future health and have issued a warning that both parents and other students need to look seriously at what food is doing to all of us – no matter what diet we eat.”

Of course, Whole Food Living continues to provide some great WFPB recipes that contain no oil, sugar or salt and are minimally processed.

The extent to which processed foods are consumed is now becoming well recognised, and the slam dunk on this belongs to Canterbury University’s Professor Julia Rucklidge, who in an article on page 42 says, “they’re killing us.”

Her hard-hitting comments were made in the first of Evidence Based Eating’s 2021 public lecture series titled The Whole Food Solution. Professor Rucklidge says our nutrient-deficient lifestyle is having a serious impact on our mental health, and she presented figures on the problem, which, frankly, are staggering.

In many respects, matters relating to the brain take centre stage in this issue. Check out page 47 and connect with Dr Neil Nedley for a short Youtube video on the subject of neuroplasticity and how it affects your most vital organ.

Also, Dr Ayesha Sherzai takes a close look at our brain health and tells us that our diet is “profoundly important” when it comes to stroke prevention. Then, in our main feature in this issue, Dr Susan Pierce Thompson takes a hard look at food addiction and explains why our brains so sensitive to “food cues” we see almost everywhere.

But there’s much more, of course; check out what Janice Carter has to say about raising pant-based children. One of hers is six foot three. And fancy some plant-based yoghurt? Check out a great recipe for this on page 58.

Get a warm blanket and put your feet up. You’re in for a good read this winter, and there’s a lot to digest.


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