Ways to cut back on undesirable fats

      • Limit foods containing high amounts of saturated fats such as butter, cream and foods made with them, including cakes, pastries and cookies.

      • Cut down on ‘visible’ fats such as butter on bread, cream on desserts and always trim fat from meats such as chops and bacon.

      • Choose margarines and spreads that contain little or no hydrogenated or saturated fats.

      • Avoid fast food takeaways as these are usually fried in partially hydrogenated oil.

      • Swap fatty snacks for healthy ones some of the time – for example, breadsticks instead of crisps or a slice of wholemeal toast with jam instead of biscuits or a sweet pastry.

      Salt

      Salt is made up of two components – sodium and chloride. It is sodium which leads to health problems; in excess, it can cause high blood pressure (hypertension), increasing the chances of heart attacks and strokes. It is also linked to an increased risk of osteoporosis and has been shown to aggravate asthma. People who eat too much salt when young often develop a taste for salty food and will be more likely to continue to eat too much salt when older. Most adults and children eat more than double the recommended daily maximum amount of salt. Children should have considerably less salt than adults. While obvious solutions include reducing the amount of salt used in cooking and not having extra salt on the table, about three-quarters of the salt we eat is already in the foods we buy. Many processed foods are high in salt and it’s not always the obvious ones. Shop-bought bread, cakes and pastries, baked beans and sauces contain a surprising amount.

      Some manufacturers have reduced the amount of salt in their products, so it’s worth checking carefully when shopping. Most foods are labelled with the amount of sodium (rather than salt) they contain. If you want to compare a product labelled with its salt rather than sodium content, it’s worth knowing that there’s about 2.5 g of sodium in every 6 g of salt. Other types of sodium are used as preservatives or flavour enhancers, such as monosodium glutamate, often added to processed meats, snacks and soups.

      Ways to cut down on salt

      • Eat fewer salty foods including salted nuts, bacon, smoked fish and pickles. Don’t add a bag of crisps to your lunchbox every day; go for low-salt snacks such as unsalted nuts and home-made popcorn.

      • Be sparing with sauces, especially bottled and packet sauces, soy sauce, Worcestershire sauce, brown sauce and tomato ketchup. If you use these when cooking, reduce or omit additional salt.

      • Make your own stock or choose lower-salt stock cubes and use herbs and spices to add flavour to cooking.

      • Choose tinned vegetables and pulses without added salt.

      • Compare labels to help you choose those with less added salt. Similar products often vary considerably in the amount of sodium they contain.

      • Ask for unsalted fries and chips when eating out in restaurants or buying takeaways and make them an occasional treat only.

      • Replace processed meats such as burgers and sausages with home-made versions.

      • Do not use salt at the table. Always taste your food before automatically adding extra salt and encourage your children to do the same.

      Dealing with food allergies

      Allergies and intolerances to certain foods vary in severity. They are actually two very different problems, yet the symptoms are similar. An allergy is an inappropriate response by the body’s immune system to what should be a harmless food, whereas food intolerance is the inability to digest certain foods. If you or your child frequently has one or more of the following symptoms after eating, you should consult your doctor:

      • Nausea, abdominal pain, bloating, vomiting or diarrhoea.

      • Swelling of the face, mouth or tongue.

      • Wheeziness, streaming eyes and sneezing.

      • Blotchy rashes, particularly on the face.

      • Foods that can bring on allergies include nuts, seeds, fish and shellfish, egg white, berries and citrus fruit. Nuts (especially peanuts and brazils) are the most common of these and some schools ban these from all packed lunches to protect those children who may react even if they are only in the vicinity of nuts. Children under the age of three with a family history of allergy should not be given nuts in any form. Some children may have a severe (anaphylactic) reaction to certain foods, manifesting itself as difficulty with breathing, a very fast pulse rate and bluish skin or lips. In these cases immediate hospital treatment should be sought.

      Food intolerances may be present at birth or may develop later in life. Lactose intolerance is the inability to digest the sugars in cow’s milk. If you or your child suffers from this it will be necessary to follow a dairy-free diet in which soya or low-lactose milk products are used instead. Avoid foods labelled as containing milk, butter, margarine, cheese, yoghurt, cream, whey, casein/caseinates and lactose. If avoiding dairy products you will need to ensure an adequate intake of calcium and vitamins A and D.

      Coeliac disease is a sensitivity to gluten, a protein found in cereals, including wheat, rye, barley and oats (it is also possible to have an intolerance just to wheat). More common in girls than boys, it often runs in families and can start at any age. It affects about one person in 130. There are many gluten-free products available, including breads and pasta.

      Recipe accompaniments

      Crispy pizza base

      4 tsp dried granular yeast

      300ml/10fl oz lukewarm water

      500g/1lb 2oz plain flour

      1 tsp salt

      Makes 4 x 25–30cm/10–12in pizzas

      Sprinkle the yeast into 100ml/3½ fl oz of the water. Leave to dissolve for 5–10 minutes. Add about 2 Tbsp of the flour and mix to a smooth paste then