There is compelling science to suggest that people who chose a way of eating that is highly varied and largely based around the 5 core food groups, regardless of whether they have any other foods in their repertoire (what you once may have labelled as ‘bad’), enjoys a much lower risk of chronic disease than people who don’t. The message here is actually about including MORE variety in our diet rather than cutting foods out!
Let’s look at the different food groups. We encourage you to eat across the food groups and also a variety from within these food groups.
- Fruit: Sweet, colourful parcels full of vitamins, minerals and antioxidants. Choosing fruits in season adds variety to your diet and can be better value.
- Vegetables: Come in all colours, shapes and sizes from plants, including the leaves, roots, stems, seeds and shoots. Loaded with vitamins and minerals, plus stacks of fibre.
- Dairy: Milk, yoghurt or cheese (and alternatives) can add calcium, protein, riboflavin and B12 to our diet.
- Protein: An extremely varied food group (lean meat, poultry, fish, eggs, nuts, seeds and legumes) however most offer protein, iron, niacin and Vitamin B12.
- Grains: Can be eaten whole or ground down to make foods like bread, pasta, noodles or cereals. Wholemeal or wholegrain varieties provide more fibre.
With your next meal, think about a way you might be able to increase the variety of that meal. Comment below and let us know how you went!