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Drink to your health

red wine

There has been a lot of research and news on wine and health over the years. Overall, drinking small amounts (1-2 glasses of wine) most days appears to offer health benefits for those people who choose to drink. Researchers are always careful to add however, that alcohol affects people in different ways and consumption patterns are key, as heavy or binge-drinking poses many serious health risks.

Healthy hearts

The benefits of alcohol, particularly red wine, have been linked to a healthy heart. After baffling scientists for years, red wine has emerged as one of the reasons for the French paradox or finding that the French have traditionally high saturated fat diets and low rates of heart disease. Red wine contains potent antioxidants known as polyphenols that offer many cardio protective properties.

Protect your cells

Wine has also been linked with reduced risks of lung and prostate cancer, although the data is still emerging and not yet conclusive. One study on lung cancer risk published in the November 2004 issue of Thorax, showed positive benefits from moderate red wine consumption but not with white wine. A separate study also published in 2004, showed that consuming a glass of red wine every day may cut a man’s risk of prostate cancer in half. However, the same cannot be said for breast cancer. Drinking too much alcohol is thought to increase the risk of breast cancer.

Weight a minute!

Before you toast to good health every night, it’s also worth keeping in mind that wine, or any alcohol for that matter, is high in kilojoules and this must be factored into a healthy eating or weight loss plan.

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Celebrity diets under the microscope — part 2

woman eating

If one of your resolutions is to get into shape, here’s part two of our review of the latest diet and food fads.

Low-carbs foods

There are many new products on the supermarket shelves labeled ‘low-carb’ but, unlike terms like ‘low-fat’, it’s interesting to note that there is no formal standard on what a low-carb food really means. Manufacturers of low-carb foods have tapped into consumer demand for easy-to-use products when following low-carb diets. But it’s important to remember that, even though these products may have fewer carbs than their traditional counterpart, they are not carb-free. And this is a good thing! Diets that cut out carbs are not balanced and not sustainable. They can be high in saturated fat and low on energy and can leave you feeling wrung out, rather than bursting with good health and vitality.

CSIRO Total Wellbeing Diet

This Australian devised bestseller, is a nutritionally complete diet, but only suits those people who are happy to eat lean meat, fish or poultry twice a day. Follow-up research has shown good results from the pepped-up protein approach. Middle-aged women with abdominal obesity, who followed the diet for over a year, have shown reduced health risks and sustained weight loss, especially around the waist.

Macrobiotic diet

This is an oldie that keeps reinventing itself. There are many versions of this diet, some far stricter than others, concentrating almost exclusively on whole-grains and water. Even the more liberal versions have low levels of calcium, iron, zinc, magnesium, protein and some B group vitamins. Weight loss works due to the foods being low in energy density and filling due to the high fibre content. But the diet is difficult to stick to, especially if you want even a taste of a social life.

Last bite

Remember the best approach to long-term weight loss is lifestyle based and includes changes to your exercise and eating habits, plus having the right mindset. Support is also vital and most people have an extra edge to success when they join a formal program like Jenny Craig or Weight Watchers. For specialised advice, particularly if you have existing medical problems, see an accredited practising dietitian — search for one in your area at www.daa.asn.au

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Anybody out there?

Anybody out there

Exclusive extract from Anybody out there? By Marian Keyes.

I used to dream of a white wedding.

The kind of dream where you jerk awake in the middle of the night, drenched in sweat, your head pounding. A dream in the worst nightmare kind of way.

I could see it all. The months of bickering with my mother over broccoli. On the day itself, trying to fight a path through my sisters — all of them my bridesmaids — to get space in a mirror to put my make-up on, and having to talk Helen out of wearing my dress. Then Dad walking me up the aisle muttering, ‘I feel a right gom in this waistcoat,’ and at the ‘giving me away’ point, saying, ‘Here you can have her. You’re bloody well welcome to her.’

But there’s nothing like a near-death experience to bring things into focus.

After I’d recovered from my scuba-diving ascent — I had to spend time in a decompression thing, then a much longer time accepting co-dependent’s abject apologies; clearly the whole incident had set him back terribly, I’d never met anyone so needy — I rang my mother to thank her for giving birth to me and she said, ‘What choice had I? You were in there, how else were you going to get out?’ Then I told her I was getting married.

‘Sure you are.’

‘No, Mum, I really am. Wait, I’m going to put him on the line.’

I handed Aidan the phone and he looked terrified.

‘What do I say?’

‘Tell her you want to marry me.’

‘Okay. Hello, Mrs Walsh. Can I marry your daughter?’ He listened for a moment then gave me back the phone.

‘She wants to talk to you.’

‘Well, Mum?’

‘What’s wrong with him?’

‘Nothing.’

‘Nothing obvious, you mean. Has he a job?’

‘Yes.’

‘A chemical dependency?’

‘No.’

‘Cripes, this is a break from tradition. What’s his name?’

“Aidan Maddox.’

‘Irish?’

‘No, Irish—American. He’s from Boston.’

‘Like JFK?’

‘Like JFK,’ I agreed. Her lot loved JFK, he was up there with the Pope.

‘Well look what happened to him.’

Petulantly, I said to Aidan, ‘My mother won’t let me marry you in case you get your head blown off in an open-top car in a Dallas cavalcade.’

‘Hold your horses,’ Mum said, ‘I never said that. But this is very sudden. And your history of … ah … impulsive carry-on is a long one. And how come you never mentioned him at Christmas?’

“I did. I said I had a boyfriend who kept asking me to marry him, but Helen was doing her impersonation of Stephen Hawkings eating a cone and no one was listening to me. As usual. Look, ring Rachel. She’s met him. She’ll vouch for him.’

A pause. A sneaky pause.

‘Has Luke met him?’

‘Yes’

‘I’ll ask Luke about him.’

‘Do that.’

‘Are we really getting married?’ I asked Aidan.

‘Sure.’

‘Then let’s do it soon,’ I said, ‘Three months’ time. Start of April?’

‘Okay.’

In the New York dating rules, after a relationship ‘goes exclusive’, the next step is to get engaged. This is meant to happen after three months. Basically, the minute the period of exclusivity starts, the women set a stopwatch and as soon as the ninety—day period brrrrings, they shout, ‘Right! Time’s up! Where’s my ring?’

But Aidan and I broke all records. A two—month period between going exclusive and getting engaged and three months between getting engaged and getting married. And I wasn’t even pregnant.

But after my brush with death beneath the waves, I was full of vim and vigour and there seemed to be no point in waiting for anything. My urgent need to do everything right now passed after a couple of weeks, but at the time I was going round seizing the day left, right and centre.

‘Where will we do it?’ Aidan asked. ‘New York? Dublin? Boston?’

‘None of the above,’ I said, ‘Let’s go to County Clare. West coast of Ireland. We went there for our holidays every summer. My dad’s from there. It’s lovely.’

‘Okay. Is there a hotel? Give them a call.’

So I rang the local hotel in Knockavoy and my stomach flipped alarmingly when they said they could fit us in. I hung up the phone and backed away.

‘Christ,’ I said to Aidan, ‘I’ve just booked our wedding. I might have to varmint.’

Then everything happened very fast. I decided to leave the menu to Mum because of the great broccoli-wars of Claire’s wedding. (A bitter stand-off that lasted almost a week with Mum saying that broccoli was ‘pretentious’ and nothing more than a ‘jumped-up cauliflower’ and Claire shrieking that if she couldn’t have her favourite vegetable at her wedding, when could she have it?) The way I saw it, the food is always revolting at weddings, so why argue over whether your guests should have the disgusting broccoli or inedible cauliflower?

‘Work away, Mum, ‘I said magnanimously, ‘The catering is your area.’

But mindfields lay in the most innocent-looking of landscapes — I made the mistake of suggesting that we should have a vegetarian option and that set her off: she didn’t believe in vegetarianism. She insisted it was a whim and that people were only doing it to be deliberately awkward.

‘Grand, grand, whatever,’ I said, ‘They can eat the bread rolls.’

I was far, far more worried about the bridesmaid issue. I really felt I couldn’t cope with all four of my sisters arguing over colour and style and shoes. But in a fantastic stroke of luck, Helen refused to be one because of that superstition that if you’re a bridesmaid more than twice you’ll never be a bride.

‘Not that I’m planning anything,’ she said, ‘but I want to keep my options open.’

Once Mum heard that, she forbade Rachel from being a bridesmaid because that would put the kibosh of her ever marrying Luke, then after a big summit, it was decreed that I would have no bridesmaids but that Claire’s three children would be flower girls. Even Luka, her son.

Then there was the dress. I had vision in my head of what I wanted — a bias-cut satin sheath — but couldn’t find it anywhere. In the end it was designed and made by a contact of Dana’s, a woman who ordinarily made curtains.

‘I can see the headlines now,’ Aidan said, ‘New York Bride in non-Vera Wang Dress Shocker.’

And, of course, there was the invitation list.

‘Okay with you if I invite Janie?’ Aidan asked.

It was a tricky one. Naturally, I didn’t want her in there if her heart was broken, and if, at the ‘Does anyone object?’ bit, she was going to jump to her feet and screech, ‘IT SHOULDA BEEN ME!’

But it would be nice if we could meet and be civilised.

‘Sure. You’ve gotta invite her.’

So he did, but we got a nice letter back, thanking us for the invitation, but saying that she wouldn’t be able to attend.

I didn’t know wether I felt relieved or not. Anyway she wasn’t coming and that was that.

But it wasn’t.

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Age brilliantly

Seven successful Australian women aged from their 30s to their 60s share their style and beauty secrets, and reveal what makes a woman fabulous.

What makes a woman fabulous? If you knew the answer and could bottle it, you’d make a mint. Some women seem to have an intrinsic supply of it and yet, if you studied them, you’d be hard-pressed to put your finger on the secret ingredient. Fabulous is a quality that transcends physical beauty or extravagant clothes. In fact, having the world’s couturiers and cosmetic surgeons at your feet is no guarantee of fabulousness, as photo after photo from the Hollywood red carpet will attest.

Fabulousness comes from within, from an inner spark, an intelligence, a hunger to be in the world, not merely observing it. Fabulousness is character. Which is not to say that fabulous women don’t know how to enhance themselves. “There are no ugly women, only lazy ones,” said Helena Rubinstein – we might add “and time-starved ones”. For many women, that inner fabulousness is buried under the heavy commitment of modern family life, where time to spend on ourselves is as rare as a perfectly behaved teenager.

Yet help is at hand. We asked seven of Australia’s most fabulous women, aged from their 30s to their 60s, what they believe makes a woman fabulous and how they organise their wardrobes and their daily regimens to work for them, not the other way around. Each has developed a strong sense of personal style, which they carry through every aspect of their lives.

The buzz word we hear from all of them is simplicity. Simplicity in having a regular health and beauty routine that’s not necessarily about luxury products and treatments. Simplicity in a pared-down wardrobe of a few key items that are comfortable and flattering. And lastly but most importantly, the simple confidence to carry it off. Is fabulousness all about confidence? Absolutely!

Don’t miss the March 2006 issue of The Australian Women’s Weekly for style and beauty secrets from Maggie Tabberer, Livinia Nixon, Carla Zampatti, Effie Young, Colette Garnsey, Sandra Sully and Anneliese Seubert.

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Is it true that bread makes you fat?

Judy Davie

Is it true that bread makes you fat? I love bread and don’t think I’d be able to cut it out of my diet altogether.

Elaine Willoughby

Bread is one of these easy foods that many of us rely on too much. Toast and jam for breakfast; a quick sandwich at lunch; a serve with the evening meal, and when we feel a little peckish throughout the day, it’s back to the toast and jam.

There’s no one food that will make you fat but what’s important is how much you eat and the quality of the food. If you’ve been following my weekly eating plans you’ll notice that bread is included but the type of bread is always specified and the intake always limited. Wholegrain (soy and linseed is a great one), sourdough, wholemeal pita, mountain bread, dense fruit bread or wholegrain sourdough are all excellent choices. These breads are specialty breads and while they might be a bit more expensive than the standard Tip Top loaf, they can work for you. By spending more on your “daily bread” you should value it more and eat less of it. In fact, the nature of the bread means you will eat less of it. Each has a lower GI than most white (and wholemeal) breads and most are higher in fibre. Low GI bread means it will raise your blood sugar levels slowly and keep you sated and feeling full for a longer period of time.

So how much should you be eating? It’s a good idea to try and get out of the habit of eating bread every day. Find some other carbohydrates to replace bread from time to time. Good choices include savoury oatcakes, grain crackers, soba noodles, fresh rice noodles and vermicelli noodles, sushi rice, chickpeas, cannelini beans, kidney beans and lentils, and pasta. On the days you eat bread, restrict your intake to two slices each day, or one pita, sheet of mountain bread, or bread roll.

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I stole from my monster-in-law

I met John and everything was perfect. He was handsome, kind, loving, giving — the list just went on. That was until I met his mother, Marion. Oh, she was just lovely to me in front of John but behind his back it was another story. She constantly told me I wasn’t good enough for John and that he would soon see the light but I refused to listen and ignored her snide remarks. John was oblivious to it all. He was an only child and had been brought up solely by Marion from the age of four, so he thought the world of her and I decided to let it be.

John soon proposed and I couldn’t have been happier. Marion couldn’t have been more miserable, although she didn’t show it to John. As time passed I learnt to deal with Marion constantly degrading me and treating me like rubbish. She would often get me to run her errands of dry cleaning and grocery shopping, as she found my job as a part-time drama teacher to be “trivial”.

When I fell pregnant I was ecstatic, not only for the new addition joining John and I, but also for the possibility that Marion and I now had something to bond over. At last we had some common ground, as her job as a wealthy and powerful cosmetic sales executive ensured our lives were vastly different. When I told her of the happy news she was anything but thrilled, seeing it only as a sign of John and my happiness together.

Once our beautiful baby girl, Jane, was born, Marion became a constant fixture in our home, infuriating me to no end. To make matters worse, she spoiled Jane rotten, completely ignoring my wishes on how I wanted my daughter to be brought up.

As I was not working, money soon became tight. Although John would never have accepted, Marion never once offered to help us out, even though she had just recently received a pay rise. One day, after finishing Marion’s grocery shopping, I popped into the newsagent to complete yet another of her errands — checking her lotto numbers. The woman that worked at the newsagent gave me an excited look and told me that “I” had won $4300. “That’d be right,” I thought, Marion has yet more money to spend on her exotic garden or some antique vase.

On my way to the head office to pick up the cheque, the more I thought about it, I realised that perhaps this was a sign. John and I could desperately have done with the money right then, and Marion sure wasn’t in any need. Perhaps it was a reward for putting up with Marion’s constant degradation of me over all these years? So I cashed the money in and told John I had bought a scratchie because I felt lucky. Marion never questioned me about her lotto numbers, thinking nothing of it.

Many years have passed and since that day John and I have been financially secure. John soon got a pay rise and I went back to my job. I do not regret what I did that day, but have since repaid Marion slowly over the years through gifts and anonymous deposits into her account. To this day I still see it as a sign given to help my family in a trying time, and one secret that I will carry to my grave.

Picture posed by models.

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AJ Rochester’s top trimming tips

The Biggest Loser host AJ Rochester understands how the show’s contestants feel. Formerly 109kg, AJ lost a whopping 50kg by changing her lifestyle and attitude to food. She then wrote two books about it — The Lazy Girl’s Guide To Losing Weight and Getting Fit. Here she shares some of her rules for healthy, permanent weight loss.

1. Eat! Especially breakfast

“In my Healthy Body Club, 99 percent of the people who join don’t eat breakfast and go long periods without eating. From my own experience, the first thing to do if you want to lose weight is eat breakfast — and the second thing is to eat every three or four hours and get your metabolism burning.”

2. Don’t go hungry

“You should never go hungry. There’s a preconceived idea that if you’re going to lose weight or diet, you’ll go hungry — but you don’t have to. Eat healthily, eat regularly and move. It really is that simple, but people don’t believe you.”

3. Eat healthily and make better choices

“Eat healthy, low-fat food. Eat less at dinner and finish with fruit salad, not cake. Find healthier foods and better alternatives. When I was going to pig out, I pigged out on licorice instead of chocolate. Don’t go without — just change what you eat.

4. There’s no excuse for not exercising

“I broke my leg one week into my diet and was in a bed and then a wheelchair — but I still exercised, doing aqua aerobics and stuff in my wheelchair. The thing is, there’s no excuse. You can do it. People say there are only thin people at the gym, but you know what? There is a reason. You must act like a healthy person until you become one.”

5. Get support

“I was just so alone in my weight loss — years of loneliness and self-hatred and feeling like I was the only person in the world. I think the most important key to weight loss is getting motivation and support. I had Nutcase [a counsellor], I had Crusher [a trainer], I had Bean Sprout [a dietitian], I had my friends. I was constantly turning to people saying, help me.”

6. Don’t ban food you love

“You can still eat the food you love, so get that out of your head. Don’t have last-minute meals, don’t have ‘this is my last big pig-out’. Just eat as healthily as you can for as long as you can — and when you have a fall down, just pick yourself up and keep going.”

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The *Biggest Loser* diet: TV’s top trainers

It’s time to shape up with TV’s top trainers.

Bob Harper and Jillian Michaels pull out all the stops to shape up overweight Aussies in The Biggest Loser. Here’s how they go about it …

  1. Portion size

“The main thing I try to teach and inspire is portion control,” Bob says. “If you travel in America, the portion sizes are off the charts. It’s disgusting. The food they give you is about three meals. Cut that meal in half and share it with someone, then take the rest of it home and you are saving yourself both money and kilojoules.”

  1. Make healthy choices.

Part of The Biggest Loser approach is to re-educate contestants about food and choices. “People are always looking for a diet, but there are so many different opinions out there it’s confusing,” Bob says. “I try to help people make wiser, healthier choices in their everyday life, with what they have on offer. The healthier choices you make, the more you’re going to be able to eat.”

  1. Steer clear of processed foods

Bob says to avoid overly processed food stripped of nutritional value, as it leaves us starving and unsatisfied. “Your body rips through it because there’s nothing in it,” he explains. “You’re left with those kilojoules in your body, which will make you gain weight. You’re going to be hungry again in an hour and you’ll eat more.”

  1. If it’s from the ground, eat it!

Calling himself a “naturalist”, Bob says fresh fruit, nuts and vegies are always good choices. “If it grows out of the ground or you can pick it off a tree, it’s good for you,” he believes. “And there are just such good choices here in Australia. I try to get people to eat more naturally. But they are not used to it, so you have to get their tastebuds reacclimated.”

  1. Count your daily kilojoules!

Jillian believes a calculator and a kilojoule-counter book are vital tools to helping you stay within your daily allowance. “I’m a maths girl,” she says. “Everyone’s body chemistry is different. You simply educate people about the numbers and making healthier choices.”

  1. Listen to your body

It’s important that you listen to your body’s needs, says Jillian, and vary your diet accordingly. “You want to start listening to your body,” she explains. “When you have fruit, does it hold you or are you left hungry in an hour? Are you hungry right through the day? Can you skip meals without feeling it? Listen to your body, it’s that simple. Listen to it, try to make healthier choices and work everything into your daily kilojoule allowance.”

  1. Make good choices

“Choose wholegrains and not processed grains,” Jillian says. “Wild rice, not white rice. Instead of mashed potato, go for a baked sweet potato. Choose wholegrain bread instead of white bread and fruit instead of fruit juice. Your tastebuds will change. It isn’t hard.”

  1. Occasional treats are okay

“At the end of the day, if someone says to me, ‘No, I need my white toast and Vegemite,’ I’d say, ‘Fine, but work it into your kilojoules,'” Jillian says. “I’m more lenient in that I don’t believe in anything other than the numbers. So have cheesecake or chocolate, but work it into your kilojoules!”

  1. Learn to cook

Jillian claims the success of The Biggest Loser contestants lies in their ability to cook their own healthy meals. “It’s very important they take responsibility for themselves,” she states. “Nobody has a personal chef, unless you’re Madonna. Empower yourself and learn how to cook your own food.”

  • Trans fat or human-made fat

  • Processed grains in pretzels and pastries

  • Refined sugar in many foods

  • White bread, white rice and white pasta

  • Sweets and chocolate bars

  • Processed biscuits and chips

  • Juice

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Ovarian Cancer Awareness Week

By Annette Campbell

Every year, nearly 1200 Australian women are diagnosed with ovarian cancer and nearly 800 die from the disease, the sixth most common cause of cancer death in women.

Although about 75 percent of women diagnosed will be at an advanced stage, where the cancer has spread and is very difficult to treat, when it’s diagnosed at an early stage the outlook is very good, with as many as 90 percent of patients being cured.

This is the message the National Ovarian Cancer Network (OvCa) is keen to get out during Ovarian Cancer Awareness Week (February 27 to March 5). So they’ve created Girlfriend’s Catch-up and Check-up Week to build awareness of the risks of ovarian cancer.

Nicole Livingstone, Olympic swimmer and co-founder of OvCa, who lost her mother, says she and her sister Karen regularly catch up and check-up, because they know of the seriousness of the condition and their family history.

“Catch-up and Check-up Week is designed to educate women about ovarian cancer so they can be more conscious of the early symptoms and understand what action they should take,” Nicole says.

“We don’t want women to panic, but women must be vigilant. Early detection is the key to prevent unnecessary suffering.”

Who’s most at risk?

Women who:

  • Have a history of cancer in the family, especially ovarian, bowel or breast cancer.

  • Are over 45, as the risk of ovarian cancer increases with age.

  • Have never taken the contraceptive pill.

  • Have had few or no pregnancies.

  • Have endometriosis.

What are the symptoms?

  • Pain or discomfort in stomach or pelvic area.

  • Vague but persistent stomach upsets such as wind, nausea, heartburn or indigestion.

  • Constipation.

  • Bloating, swelling and a feeling of fullness in your stomach.

  • Unexplained weight gain (you suddenly look like you’re pregnant).

  • Losing your appetite or losing weight for no obvious reason.

What’s on?

Ovarian Cancer Awareness Week is an initiative of the National Ovarian Cancer Network (OvCa).

Girlfriend’s Catch-up and Check-up Week (February 27-March 5), urges women to catch up with their girlfriends and encourage one another to include a check-up for ovarian cancer next time they are at their GP.

Ring the bell for awareness

Purchase a bell key ring for $5 from selected Chemmart pharmacies. All proceeds go to OvCa Australia, promoting ovarian cancer awareness and supporting patients.

For more information, visit the OvCa website: www.ovca.org or phone them on: 1300 660 334.

Picture posed by models.

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