Felicity Curtain

Dietitian

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2014 – a year in review

One word: Paleo. If 2013 was the ‘International Year of Quinoa’ (and according to the United Nations, it was), surely this year was the year of the caveman. A primal way of eating has been on the rise for the past few years, and, having clocked in as the top-searched diet on Google this year, it seems the Paleo diet is here to stay. And is there really anything so […]

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Going against the grain – the fear of all things carby

It’s somewhat comforting to see that, in the midst of what seems like a full-blown war on grains by the hardcore Paleo tribe, others are revelling in the plethora of seeds and cereals on offer. Take Yotam Ottolenghi, for example: an Israeli chef and restaurant owner known for injecting excitement into vegetable- and grain-based meals. The self-confessed ‘grain man’ has been championed worldwide for bringing grains and vegetables from side […]

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Isagenix – the way I see it.

The hot topic of water coolers worldwide, Isagenix has been garnering a great deal of interest since its establishment in 2002. Isagenix is a US-based company marketing dietary and weight-loss supplements. They draw a yearly revenue in excess of $300 million, and employ over 200,000 sales representatives. Their advertising is heavy on testimonials, and they advocate ‘cleansing’ alongside their line of shakes, bars and snacks. Being an innate sceptic, I’m […]

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Coffee with butter – yep, that’s a thing now

In case you weren’t aware, fat is back. So much so, it seems, that the latest health food trend involves adding the solid stuff to your morning coffee, and even former World Barista Champion Matt Perger of Melbourne’s St Ali is singing its praises. Butter coffee is being revered as an all round ‘miracle cure’ and touted as the answer to weight-loss, mental acuity and appetite control, and it’s gaining […]

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In defence of the Dietitian – my response to Pete Evans

This morning, those in the field of dietetics heaved a collective sigh of exasperation in response to a Facebook status from celebrity chef, ‘health coach’ and activated almond enthusiast Pete Evans. “No wonder the public is confused. Each and every time an article comes out about health and nutrition in this country, the journalists always feel the need to get a spokesperson from the Dieticians Association of Australia to add […]

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What you should know about gluten

  Rewind a decade or so, and very few people followed a gluten free diet, let alone knew what gluten was. Fast-forward to present day, and gluten-free products and menus have taken the world by storm, with everyone from ‘diet gurus’ to Kim Kardashian singing the praises of a life without gluten. So let’s take a crash course in gluten: what is it, and why all the hate? Gluten – […]

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The scoop on protein supplements

These days you’d be forgiven for thinking that pricey protein powders and supplements are a prerequisite for building muscle and maintaining any credibility in the gym. In 2011, sales data collection agency AZTEC reported that Australians spent had $80 million on sport food, a figure that has surely risen since. But are protein supplements really worth the money?     Why protein? It’s estimated that about half of our body […]

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The Acid Alkaline Diet

  There have been countless variations of the ‘acid alkaline diet’ over the years, each of them based on the theory that the root of modern dietary problems (such as obesity, some cancers and heart disease) is in our overly acidic bodies as a direct result of Western ‘acidifying’ diets. Favouring ‘alkalising’ foods to balance the body’s pH has even crept into other diet plans, to mention in overpriced juices […]

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5 things you need to know about fermented foods

Fermented foods are having a moment. They might not be all that pretty, and the flavour is somewhat divisive, but they’re popping up on menus all over Melbourne. Just ask Simone Egger, editor of The Age’s Good Food Under $30 (formerly Cheap Eats), who jokes, “I can’t remember a time when two-week old cabbage was more desirable that it is today.” Be it sauerkraut, kimchi, tempeh or miso, the art of […]

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