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21 MIN LESEZEIT

10 FAD-FREE WAYS TO LIVE A HEALTHIER LIFE

The latest science suggests that eating a healthy diet has nothing to do with cutting out food groups or forking out on trendy ingredients. There are some creatures you need to know about – trillions of them, in fact. They’re called gut microbes, and Professor Tim Spector explains why it’s vital to look after them

Choosing a so-called healthy diet isn’t easy. We’re bombarded with contradictory messages from nutrition experts, doctors, food manufacturers and the government about what we should be eating and what we should be avoiding. Is it sugar that’s the culprit this month? Or is it fat… or carbs? Meanwhile, obesity and diabetes are on the rise.

But there IS an answer. It inhabits the lower gut, weighs some 1.8kg, contains 100 trillion microbes and is called the gut microbiome. Each of us possesses a unique set of microbes, which vastly outnumber our cells and genes, and their function is to help digest food and keep us alive and healthy. Now, cutting-edge research and technology are allowing scientists to discover how, by changing our diets, we can have a positive effect on our future health.

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delicious. Magazine
Feb-17
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Delicious UK
WELCOME TO February
Feeling a bit glum? Grab a warm drink, sit down and
Proper cold weather…
I love it. It kills the bugs, it gives the world a
FEBRUARY moments…
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OTHER GOOD THINGS
WIN a three-night boutique stay in Devon worth £1,000
As if our cover recipe didn’t already have stacks of
FREE!
Gatherings by Bake Off’s Flora Shedden
Delicious
● The world’s best brownie recipe ● Proper coq au vin
COMFORT FOOD with a lighter side
Warm-up food is on the menu this month and these recipes show that, by making a few wise ingredient swaps, it’s easy to combine the feel-good factor with a lighter approach. All have tips for shortcuts and make aheads for next time you cook them
WIN a Michelinstarred Scottish escape
Don’t miss your chance to experience luxury private island living with this special competition to win a three-night gourmet break for two
The art of the feelgood brunch
RECIPES CHETNA MAKAN PHOTOGRAPHS ALEX LUCK FOOD STYLING
THE POWERHOUSE IN YOUR STORECUPBOARD
They’re versatile, beautiful and taste far better than something this cheap and nutritious really ought to – but that’s all part of the understated appeal of pulses, says food writer Georgina Fuggle
SHEPHERD’S PIE
With a few clever tweaks, we’ve cut the fats and cals in this classic dish but kept all the comfort
LOOSE ENDS
Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas
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FOR STARTERS
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
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WISH LIST
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If not, it’s time! They’ve been around for a decade and in that time have gone from being a niche medium to a mass-market phenomenon – the ideal way to zone out on a journey and great to listen to while you cook. There are oodles of food podcasts – keen-eared Sophie Herdman rounds up the most appetizing
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ESCAPE TO THE CAPE
If the February doldrums have you feeling the need to flee to the other side of the world, head for South Africa, says food and wine writer Fiona Beckett. The beguiling beauty of Cape Town and the Winelands – and, of course, the fantastic food and wine – are certain to exert a magnetic pull
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It’s the ideal antidote to a dreary February day: golden, flaky pastry topped with sharp apples and an indulgent layer of melted cheese. Serve with a bitter salad to offset the richness for a lunch to remember
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It’s probably Britain’s favourite meal, yet many cooks tell us they feel daunted by the task of getting the weekend staple on the table. It’s all down to the planning, says Debbie Major – and the right recipes. We asked her to roll out an epic feast everyone can look forward to
CLAMS
I love the way clams punch above their weight when
GIVE IT SOME citrus zing
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The craze started in the USA (where else?) but it’s perfectly suited to wintry days in the UK. Come in from the cold to a homemade hot chocolate – with extras. Start with the basic recipe, then customise it to your taste. This is the sort of DIY everyone can get into
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