How diets work (or don't work)
Paleo, keto, Atkins, fasting - these are just some of the many trendy weight-loss diets at present. Charmian Smith talks to nutritionist Rachel Brown about how they work and the rebound effect.
Charmian Smith
Revolutionising food wrapping
Revolutionising food wrapping
Mention food packaging and some people's hackles rise over unnecessary layers of plastic or other wrappings.
Avoiding foodborne illness
Avoiding foodborne illness
It's nearly time for the summer break - lazy days at beaches, baches or camping, with barbecues, picnics and lots of food shared with family and friends.
Being food literate important in today's world
Being food literate important in today's world
Knowing what's in food, its nutrients, where it comes from, as well as having basic skills to prepare it is necessary to function healthily and sustainably in today's world, writes Charmian Smith.
Rich heritage in Sicilian cuisine
Rich heritage in Sicilian cuisine
Halfway between east and west, Europe and North Africa, Sicily is described as the crossroads of the Mediterranean, so it’s not surprising that numerous peoples have washed up on its shores. Almost...
Land of milk and permeate
Land of milk and permeate
I was reading the small print on a carton of milk recently. It claimed to have ''no added permeate'' and because it was ''less processed'' it claimed it had ''more goodness''.
Seniors mastering the cooking basics
Seniors finding inspiration, new skills in cooking classes
Learning to cook is beneficial - whatever your age.
Has meat met its match?
Has meat met its match?
Meat and milk from animals grown on farms may well be a thing of the past for many people when the new products of cellular agriculture come on stream in an estimated four or five years, Charmian Smith writes.
Empowering people to make better choices
Empowering people to make better choices
Californian chef Samin Nosrat had a childhood obsession about NZ, so when she was invited to speak about her best-selling book at the Wellington Writers and Readers' festival recently, she jumped at the chance.
Flocking to Dunedin's farmers market
Flocking to Dunedin's farmers market
At the Otago Farmers Market a couple of weeks ago, stallholders were wearing brightly coloured hats to celebrate the market's 15th birthday.
China waging battle to save ancient wild apple trees
China waging battle to save ancient wild apple trees
Many of our crisp, juicy apple varieties actually originated in Central Asia, discovers Charmian Smith.
Preferences, fashions change the taste of Christmas
Preferences, fashions change the taste of Christmas
These days, Christmas and New Year have become such important celebrations and holidays that it's strange to realise that they weren't always so, Charmian Smith writes.
Processing healthy eating messages
Processing healthy eating messages
There has been an enormous amount on social media and a little bit of science around the story that low carbohydrate diets are good for diabetes and the world, Prof Jim Mann, professor of medicine...
Sustainable diets embracing the whole process
Sustainable diets embracing the whole process
Charmian Smith reports on the move to more sustainable diets.
The benefits of fermented food
The benefits of fermented food
Fermented foods are becoming increasingly trendy, and there's evidence the fermentation and the compounds produced are linked with physical and mental health.
Company harvests bounty from sea
Company harvests bounty from the sea
For most Kiwis, seaweed does not spring to mind as a food although many of us have eaten nori wrapped around sushi.
Food packaging getting a bad (w)rap
Food packaging getting a bad (w)rap
Many of us would prefer our food to come with less packaging, Charmian Smith writes.
Food integrity selling point
Food integrity selling point
When we buy food, we expect it to be what it says it is and to be safe to eat, but things may not always be what they seem.
Excess salt lurks in many foods
Beware the excess salt that lurks in many a food item
While out for coffee the other day, I had a savoury muffin and found it disappointingly salty. Lunching at another cafe a few days earlier, I'd had a BLT sandwich that was so salty - both the bread...
Bugs fit for the menu
NZ restaurants embrace bugs as a protein fit for the menu
These days you may well find a few ants, locusts or huhu grubs turning up on plates in some of New Zealand's leading restaurants.