Warners Bay nutritionist Gemma Daley on the cauliflower fad and weight loss tips | Newcastle Herald


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Cauliflower is cool. OK, that might be stretching it. But it has become a trendy food item. “It’s such a fad that people make pizza bases out of it,” Warners Bay nutritionist Gemma Daley said. It’s also used to make rice. For those who haven’t been following the latest food trends, cauliflower rice isn’t actual rice. It’s cauliflower chopped in a blender for about 30 seconds or so. For people without a blender, you might want to get out the grater and give that a go. Or, simply buy frozen cauliflower rice at the supermarket. Gemma said cauliflower was being used a lot at Workout Meals, where she works as a nutritionist. “People like to buy those kinds of meals to give them the low-carb option,” she said. She said the cauliflower rice option was popular with curries and stir fries because people want some kind of rice with them. Gemma said it was easier for people to stick to diets when there were substitute foods they could “swap in and out”. For those trying to lose a bit of weight, swapping foods means they can “still eat a good amount without using all their calories on bread, toast, pasta or rice”. “They’re going to be able to eat two or three cups or more of cauliflower rice, rather than a measly half a cup of rice.” They might still have toast with eggs for breakfast, but by having cauliflower rice instead of normal rice for dinner they wouldn’t be overdoing carbs. Choosing lower-calorie options in a weight-loss diet means people can have “more food throughout the day”. “When we’re eating more food, we’re fuller for longer,” she said. And staying full on a diet is key to maintaining it. Gemma has been in the fitness industry for 15 years. She’s an advocate for “eating a good variety of foods”. “People need macronutrients, proteins, carbohydrates and good sources of fats as well,” she said. She said there was no need to be “scared of carbs” or to eat low protein. “Just find a balance. That’s what gets results, not two weeks of no carbs and hitting the gym.” There was no point “going on a fad diet that you don’t stick to”. “The weight will go back on when you stop. You’ve got to find what you can stick to long term. That’s when you get results, not when you do quick fixes.” Gemma, who moved from Sydney a year ago, considers herself lucky to “now have a backyard”. She’s pregnant with her third child and her former gym-junkie lifestyle has changed. She’s been enjoying exercising outside during the pandemic so much that she may not return to the gym. “There are so many options and teachable things online that you can workout from home and get just as good results if you’re eating well,” she said. “If you’re eating crap, you’ll never out-train it, no matter what you do.” Glen Fredericks, of Adamstown Heights, noted the recent Irish Supreme Court ruling that Subway bread should be classified as confectionary. Subway bread’s sugar content was found to contain five times more sugar than Irelands Value-Added Tax Act allows. Or, as Glen puts it: “Five times over the legal limit to qualify as bread in Ireland”. “Seems that RBT stands for Random Bread Testing over in Ireland,” he quipped.

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October 19 2020 – 10:00AM

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OK, that might be stretching it. But it has become a trendy food item.

It’s also used to make rice. For those who haven’t been following the latest food trends, cauliflower rice isn’t actual rice. It’s cauliflower chopped in a blender for about 30 seconds or so.

For people without a blender, you might want to get out the grater and give that a go. Or, simply buy frozen cauliflower rice at the supermarket.

Gemma said cauliflower was being used a lot at Workout Meals, where she works as a nutritionist.

“People like to buy those kinds of meals to give them the low-carb option,” she said.

She said the cauliflower rice option was popular with curries and stir fries because people want some kind of rice with them.

Gemma said it was easier for people to stick to diets when there were substitute foods they could “swap in and out”.

For those trying to lose a bit of weight, swapping foods means they can “still eat a good amount without using all their calories on bread, toast, pasta or rice”.

“They’re going to be able to eat two or three cups or more of cauliflower rice, rather than a measly half a cup of rice.”

They might still have toast with eggs for breakfast, but by having cauliflower rice instead of normal rice for dinner they wouldn’t be overdoing carbs.

Choosing lower-calorie options in a weight-loss diet means people can have “more food throughout the day”.

“When we’re eating more food, we’re fuller for longer,” she said.

And staying full on a diet is key to maintaining it.

Gemma has been in the fitness industry for 15 years. She’s an advocate for “eating a good variety of foods”.

“People need macronutrients, proteins, carbohydrates and good sources of fats as well,” she said.

She said there was no need to be “scared of carbs” or to eat low protein.

“Just find a balance. That’s what gets results, not two weeks of no carbs and hitting the gym.”

There was no point “going on a fad diet that you don’t stick to”.

“The weight will go back on when you stop. You’ve got to find what you can stick to long term. That’s when you get results, not when you do quick fixes.”

Gemma, who moved from Sydney a year ago, considers herself lucky to “now have a backyard”.

She’s pregnant with her third child and her former gym-junkie lifestyle has changed. She’s been enjoying exercising outside during the pandemic so much that she may not return to the gym.

“There are so many options and teachable things online that you can workout from home and get just as good results if you’re eating well,” she said.

“If you’re eating crap, you’ll never out-train it, no matter what you do.”

Glen Fredericks, of Adamstown Heights, noted the recent Irish Supreme Court ruling that Subway bread should be classified as confectionary. Subway bread’s sugar content was found to contain five times more sugar than Irelands Value-Added Tax Act allows. Or, as Glen puts it: “Five times over the legal limit to qualify as bread in Ireland”.

“Seems that RBT stands for Random Bread Testing over in Ireland,” he quipped.

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