Just what we have all been waiting for The Food EFFECT!
The Food Effect is a revolutionary nutrition consultancy service founded by Dr Michelle Braude (NBBS, BSc), that will guide you to lose weight permanently optimise your health & glow with vitality – almost sounds to good to be true.
Dr Michelle Braude is the expert that you’ve been looking for. A qualified nutritionist, medical doctor, wellbeing advisor and health aficionada… oh, and she’s passionate about food and cooking too!
Who is Dr Michelle Braude?
Michelle is a medical nutritionist who founded The Food Effect, an innovative nutrition consultancy practice based in North London and now a popular online blog too. Born in sunny South Africa and raised in London, Michelle is at the forefront of the future of healthcare. She combines her background in medicine, expertise in the science of nutrition, and passion for good food and cooking to offer a comprehensive, in-depth and practical service that cannot be found elsewhere.
Her qualifications are:
Dr Michelle Braude qualified as a medical doctor (MBBS) from University College London (UCL). During her medical studies, she completed a Bachelor of Science (BSc) degree in Nutrition at King’s College London. She also carried out an elective period in Gastroenterology at the Whittington Hospital London. This provided further opportunity to increase her knowledge and gain practical experience in the wide range of clinical conditions covered by this area of medicine.
Michelle’s career so far:
Being passionate about nutrition, soon after graduating she decided to set up her own nutrition practice, The Food Effect, in 2012. With mounting clinical evidence of the effect of nutrition on health and wellbeing, Michelle saw a niche area where she could use her combined knowledge in the fields of medicine and nutrition to help patients that need assistance with medical conditions (such a high blood pressure, cholesterol, or diabetes) and their diet. She also specialises in helping people who are looking to lose weight, improve their diet, and optimise their overall health and well-being. Her “crazy” idea was only meant to be for a year, but it became a hugely successful nutrition practice and now an online business too… all of which she runs herself.
Michelle in the Media:
Michelle in the Media:
Her unique expertise in the field of nutrition teamed with her growing public and online profiles have resulted in Michelle being a sought after expert. She is regularly featured as an independent expert in The Daily Mail, The Telegraph, Hello!, Women’s Health, and LOOK magazine. She is also a regular writer for the hugely successful international luxury webmag Chic-Overdose and popular models’ website, Modellist-ID. Dr Michelle Braude is available to provide expert quotes as a medical nutritionist for any features or programmes you’re currently working on. NorthLondon Calling cannot wait for their consultation next week.
With it being winter and the festivities coming up The Food Effect has given us a yummy guide to which soups we should be eating to stay warm and healthy.
Get Your Soup On
There’s nothing better on a freezing cold and dark day, than a thick, warming, delicious soup. Whether for lunch, dinner or even breakfast (we won’t judge!), there are many benefits lying in that humble bowl of soup…
Weight Loss Wonder
When it comes to weight loss, soups offer several great advantages. Consisting mainly of water or fluid, soups help to fill your stomach up, despite containing very little calories – and feeling full on fewer calories is always a weight loss winner! Very often, a large part of hunger is actually just thirst, so if you start off your meal with a big bowl of vegetable soup you’ll feel less hungry, and subsequently be less likely to overindulge in the rest of your meal – which is what causes that unwanted bulge!
Additionally, the heated element of soup means it has to be eaten slowly, giving your brain enough time to register when your stomach is actually full – before it’s too late! This also helps with weight loss as it ensures you don’t wolf down your food – further helping you to feel satisfied while keeping your calorie intake in check!
Nutrient-packed soups are also a delicious way to incorporate more plant-based foods into your diet (as you’ll read more about below). If you eat hearty, filling, low-fat soups more often, you’ll have less room for high-calorie, high-fat foods. Simple!
There are, in fact, several studies attesting to the satiety inducing properties of soup. One study, for example, showed that women who ate two servings of low-calorie soup a day lost 50% more weight than those who ate the same amount of calories from snack foods!
The importance of packing extra veggies into ones diet may be well known, but it’s not always so easy to do so – especially if raw or cooked veggie eating isn’t quite your thing! Yet for those of you who visibly grimace at the thought of eating your greens, there are other options – devouring a delicious bowl of thick Minestrone Soup, hearty French Onion Soup or my famous “World Cup Pea Soup” (to name but a few!) might be somewhat more enticing!
Soups can (and should!) be especially flavoursome, so the same veg in a bowl of soup might make them that bit more appealing for those normally fussy veggie eaters among us! This has been proven in a study which found that when children in a day-care centre were served vegetable soup at lunch, as opposed to vegetables in non-soup form, they took in more vegetables overall – and less of the unhealthy main course!
Homemade soups are full of vitamins and minerals from whatever vegetables are included, and as all the nutrients remain in the liquid nothing is lost, either! They are usually low in fat too (if prepared properly – sans cream!), making them a real nutritional win! The best “creamers” for cream-less soups are pureed cooked starchy vegetables, such as potatoes, sweet potatoes, carrots and cauliflower, as well as pureed cooked beans or lentils – simultaneously adding vitamins and minerals too, – a real win win!
Waste Not Want Not
Soups are a great way to use up leftovers, or those veggies in the fridge that are no longer fresh enough to be served raw. Of course you should NEVER use rotten food, but there are often veggies that are just starting to spoil but would still be perfectly fine when cooked – thereby preventing wastage! If you have leftover cooked noodles, brown rice, quinoa, and/ or other grains, these can all be added to soups, too!
Soups and stews are great options for money saving meals. Basic ingredients such as carrots, beans, barley and lentils are so inexpensive and can make up an entire delicious dish!
Soups can be prepared ahead of time and, as mentioned, are a great way to use up leftovers already on hand. Tinned beans and lentils also make a great instant addition! Another great tip is to use frozen vegetables, such as spinach, peas and carrots, and because there’s no need to thaw or cook them first, it makes whipping up a batch of veggie soup a breeze! Most soups also require little attention once you’ve got the ingredients simmering in the pot, so you may as well make a large batch and freeze several containers for busy days.
Soup is All You Need
When you have a thick, hearty, homemade soup, all you need is a fresh green salad or vegetable crudités and some whole-grain bread, to create the perfect healthy, wholesome meal.
If you’re worried about a lack of protein, include a legume, such as peas, beans or lentils, or even some shredded chicken, and/ or a grain, such as barley, brown rice or quinoa, and you’ll have a perfectly well-balanced and delicious meal!
You can even go all-out and garnish soups with fresh herbs, thinly sliced spring onions, chives, red peppers or a sprinkling of Parmesan cheese – it has a strong flavour, so a little goes a long way!
So there you have it – there’s really no excuse not to tuck into some soups this winter (and all year long!). Whip up a batch today and enjoy!
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