Author: Gaven Ferguson

  • WAMC Bangladesh Celebrate World Chef Day 2021

    The Bangladesh Chapter of the World Association of Master Chefs-WAMC, observed the World Chefs Day 2021 in a befitting manner on 20th October with participation of 15 members of the Chapter.
    A major part of the event was devoted to offering a special prayer for the wellbeing of all those involved in the Culinary industry globally by the Corona pandemic.
    Many members of the Industry from all faiths, beliefs and races all over the world have suffered in various forms from the scourge of the pandemic.

    The members also prayed for a healthier and happy future for all of us.

    The prayer was followed by discussions on oraganising a series of events in the coming days and months by the Bangladesh Chapter.

     At the end of the meeting, a sumptuous mustered oil beef tehari was served to all the participating members. This particular tehari is a classic dish consisting of rice, succulent beef, small potatoes. It is cooked in pure mustered oil, which wakes up the taste bud. Bangladeshi famous spicy egg curry was served as a side dish. Dessert was special saffron rice pudding. The whole thing was prepared by “House of Tehari”.

  • “Sharing love” project support people affected by the COVID pandemic with WAMC Vietnam

    Sympathize by the people facing difficulties because of the Covid-19 epidemic, the World Association of Master Chefs in Vietnam (WAMCVN) and the sponsors and benefactors organized the “Sharing Love” project.

    he World Association of Master Chefs in Vietnam hopes that the Sharing Love program will spread to everyone to join hands to help difficult situations because of the Covid-19 epidemic. Photo: Provided by WAMCVN

     Here are some volunteer pictures of WAMCVN from March 2021:

    WAMCVN has received a sponsor from Ryoyu Bakery Vietnam to give away 300 pieces of cakes and bread every Tuesday and WAMCVN cooks 300 pieces of Chinese beef stew to people in quarantined areas by COVID-19.

    WAMCVN accompanies sponsors who have supported funds and products including Fobe company limited donated 700 boxes of milk and AAH  BANH MI donated 2000 pcs,  chef Kim Long donated 10 kg beef, Chef Khuong Pham donated 150 milk cartons and 5 million VND from benefactors. In which, the Vietnam F&B Association supported the distribution of 200 gifts and the World Association of Super Chefs in Vietnam. In addition, WAMCVN cooperates with the Barista School organization to share the same F & B industry with safe medicine bags for the baristas and chefs.

    According to Mr. Tran Le Thanh Thien, Vice President of  World Association of Master Chefs Viet Nam Chapter. WAMCVN hopes to make a small contribution to essential food products for people and in the restaurant and hospitality industry who are facing difficulties, together with thinking positively to join hands. Together with Ho Chi Minh city to fight the epidemic, soon return to normal life. “Hopefully, the Sharing Love program will spread more and more to everyone to support residents who are facing difficulties because of the pandemic in Ho Chi Minh City,” Mr. Thien added.

  • New Partum Concilio Member joins the WAMC family.

    The Partum Consilio is a special group of Chefs from around the world, specially chosen for their creative design and styles with food.  Each Chef is individually chosen to represent a style and freshness of cooking, providing a creative feast for our members.

    The term Partum Consilio is Latin for “Creative Master” and was given as the title to inspire creativity and imagination.  and Chef Jermaine Bethea is no exception.

    Fascinated with food from a very young age Jermaine was often found in the kitchen watching or helping family members cook meals.  His culinary skills caught the eye of his high school Home Economics teacher who began taking him to visit culinary schools. These visits showed him the next step in making his dream come true. 

    Acknowledging the huge cost of culinary school Jermaine enlisted in U.S Army Reserve as a way of paying for the education. While in the army Jermaine learned of many cuisines as well as nutrition; He went on to become a Distinguished Honor Graduate with certificates in Culinary and Nutrition.

    He has assisted in the planning and execution of such culinary events as the 2002 Winter Olympics in Salt Lake City Utah, The 2002-2004 Academy Awards in Hollywood CA, and cultivating with the 2004 Presidential Inaugural Week in Washington DC. 

    In 2004, Jermaine started Culinary Excellence by Chef Jermaine Bethea is a full service catering, personal chef, and meal prep company, creating custom menus to fit each client’s unique taste and budget. Their goal is to ensure the complete satisfaction of every customer, while offering professional and friendly service at affordable rates. Our fresh, vibrant presentation embraces the flavors of the world’s cuisines, impressing even the most discriminating palates.

    ​In 2019, Chef Jermaine partnered with Coach Tami of La’Salle Coaching to form ‘The Chef and the Coach’.  The Chef and the Coach brand promote health and wellness in a holistic way; through various workshops, community events and their “An Afternoon with the Chef and the Coach”.   

    ​But Jermaine hasn’t stopped there he launched his television and radio show ‘In the Kitchen with Chef Jermaine Bethea’  and “Chef 2 Chef” Spring 2020. 

    We welcome Chf Jermaine to our family and hope you too can be inspired by his amazing skills and talents.

  • Major Launch for WAMC Vietnam sets off a Great Future Ahead.

    On March 31, 2021, the World Association of Master Chefs in Vietnam recently announced the representative board with members actively contributing to the culinary industry, especially looking forward to developing the Vietnamese kitchen industry.

    An official launch was planned and the event was a huge success, giving WAMC an official presence in Vietnam.  The event was officiated by Mr. Tran Thien Long – Vice President – General Secretary of the Industrial Park Association of Ho Chi Minh City under the direction of Mr. Carlo Eusebio Baroa – President of Southeast Asia Super Chef Association.

    It was attended by many industry leaders and the event was a huge success thanks to the companionship of the sponsors:

    •  Ms.: Megan Nghia Mai – Representative of Bord Bia Vietnam
    •  Ms. Nguyen Thi Dieu Thuy – CEO of Food Land Group
    •  Ms.  Chandreenia Gayanthi Kariyawasan, CEO of BT International
    •  Mr. Kao Sieu Luc, CEO Asia Confectionery Company Limited
    •  Mr. Jimmy Ong, CEO of Good Food Company
    •  Ms.: Nguyen Thi Thuy Huong, Verita Production and Trade Company Limited (VN)
    •  Mr.: Hoang Duong Xuan Dung, CEO of IFSS International Food Supply & Company Limited
    •  Mr.: Le Dang Nhat Trinh, director of Trinh Nhi Investment and Production Joint Stock Company
    •  Ms.: Chu Thi Hoi, director of Nhat Huong company
    •  Mr.: Dang Minh Hung, director of Hai Thien Vietnam Company Limited
    •  Ms. Tran Thanh Viet, VGREEN’s Chairman

     There was even some official support by various departments and consulates:

    •  Ms. Vo Thi Thanh Kieu – Head of Tourism Accommodation Management Division, Deputy Director of the Department of Tourism of Ho Chi Minh City
    •  Mr. Christophe Legris – Representative of French Consulate
    •  Ms. Dang Thi Dong Phuong, Representative of USAPEEC, USDEC, RAC and Potatoes USA in VN)

    WAMC Vietnam has already some great support behind them and future partnerships look assured with enthusiastic support by other associations and clubs throughout Vietnam such as:

    •  Mr. Gunther Koerffer – President of European Pastry Union, Chefs Royal Sweden
    •  Mr. Doan Van Hai – Chairman of Vietnam Culinary Association
    •  Mr. Le Cong Thanh – Former Vice Chairman of Saigon Professional Chefs Association
    •  Mr. Chu Hong Minh – Vietnam Restaurant Association

    With the charisma of chefs from all over Vietnam, they do not hesitate to go far away to join the Association.

    To mark the success of the WAMC Vietnam Launch there has already been the creation of an advisory board to help in future growth and development.  Representatives of this board include:

    •  Mr. Ly Sanh – Former Chairman of Saigon Chefs Association
    •  Mrs. Trieu Thi Play – Vietnamese culinary artist
    •  Mr. Sakal Phoeung – President of Escoffier Vietnam
    •  Mr. Kao Sieu Luc – Chairman of Asian Pastry Association – CEO of ABC
    •  Mr. David Thai – Super chef
    •  Mr. Alain Nguyen – Judge of TOP CHEF Vietnam
    •  Mr. Thomas J Biesewig – Judge of Asian Bread
    •  Mr. Ricky Thien – Singapore Super Chef
    •  Mr. Vo Hoang Nhan – TOP CHEF Vietnam

    With the establishment of the Board of Representatives to support WAMC Vietnam, it is hoped that special things will begin to evolve for Vietnamese chefs and this will accompany interactions with Asian chefs beyond international chefs.

  • Meet Our Members – Mike Scotford

    WAMC wanted 2021 to be a year full of interest and excitement and so we decided to create a series called “Meet our Members” where we share with you interviews from members located across the globe.  These short but insightful interviews are meant to engage and inspire us all to strive and succeed, even during these tough and tumultuous times.  These are frank and honest looks at Chefs and the lives they lead in the kitchen and beyond.  Enjoy.


    Welcome and thanks for being the first Chef in this series.  Let’s start with your name…

    “My name is Mike Scotford and I am British.  IM currently a Sous Chef at Ardanaiseig Hotel and Head Chef at Restoration Yard in Dalkeith Country Park.”

    For those who do not know Mike, He is one of our Partum Concillo Members, a group of selected Chefs from around the world who share inspiring images of their creation and are there to offer advice and guidance to up and coming chefs and students. We are very privileged to have him share some insights with us today.

    Mike, How long have you been a Chef?

    “I have been a chef for 47 years in July”

    with Gerard McCluskey

    Where in Britain do you live?

    “I live in the North West of Scotland near Oban”

    Your passion is evident in your imagery and creativity, so why did you become a Chef?

    “I used to love watching my mother and grandmother cook who were both amazing cooks”

    Over the years we are sure you have been inspired by many great chefs but if you had to choose one who was it that inspired you to become a Chef? 

    “I’m inspired by the legend Mr Keith Floyd”

    What is your favourite thing to create?

    “I love to work with seafood and game there is little room for error with either of these products.  Buy your venison from the man who squeezes the trigger and seafood from the man who catches it”

    So many chefs have their specialities but we want to know what cuisine do you find the most challenging to replicate?

    “Asian cuisine looks so easy but is so complex some times and can be very delicate with spicing we tend to be too heavy-handed”

    Now we are sure you have had your fair share of success in the kitchen but as a Chef what would be your ultimate goal?

    “My goal would be to encourage more people into the trade and pass on as much of my knowledge to as many chefs as possible and always be there to give advice”

    What frustrates you about the Hospitality industry?

    “What frustrates me is how many people in the UK inc the government look down on us with distaste as if we are lowlife in some ways this includes the government we are all very intelligent highly skilled and pretty good accountants. “

    with 47 years of experience under your belt what is the most challenging time you have had as a Chef?

    “Now is a very hard time for us all with COVID19 it affects us all we do not know when we will get back to work many like myself made redundant and not furloughed to save about £60 per month is a disgrace and how many will not re-open very sad but my strength and character will pull me through this.”

    Thanks for your time, we know its rare to catch a chef when they are not working but finally if you could give advice to young Chefs what would it be?

    “Advise we a wise old chefs from France said to me when I walked into the kitchen at 15 years of age and told me, it is not about being the loudest and being the bully for he is the weakest link and the brigade coward it is about listening and absorbing all you see and hear all the knowledge being privileged to you and supporting the team/brigade at all times.

    Understanding we all have bad days and may need someone to listen to our problems is good for mental strength and a good PMA Positive Mental Aptitude. 

    I hope this helps and inspires someone along the way and my brother and sister chefs I am always here for you any time night or day.

    My very kindest wishes to you all.”

    We want to thank Mike for spending some time with us and allowing us a little glance into his life.  We hope that this series inspires you to reach out for advice, listen and as Mike said “Absord all you see and hear”, and become inspired.

    If you work in the Hospitality or Tourism Industry and want to know more about being part of the World Association of Master Chefs drop us a line via our Contact Page

  • Tunisia Signs Momentous Agreement

    After serious discussions and commitments, an amazing relationship with Challenge Consulting Company, a professional training company in Tunisia has been formalised in writing.  The agreement was formally signed in a special meeting on January 20th this year and marks the first formal partnership in the country.

    President Evan Carlo flew to Tunisia to oversee the formal agreement and it was a great meeting that has been several months in the making. WMAC plans to work closely with its new partner and the relationship will allow for WAMC formal courses to be run in Tunisia through Challenge Consulting Company and will be a welcome opportunity for many chefs and aspiring workers.

    The meeting was also able to invite President Gaven Ferguson via a Zoom call to thank all those involved for the exciting step forward, “I am so happy with the progress in Tunisia and I know it will be a wonderful relationship between our two companies as we share and develop together”, President Ferguson said.

    The following representatives were in attendance:

    Mohamed Talbi – Challenge Consulting Manager Tunisia
    Bechir Saidi – Challenge Consulting Manager Sousse
    Evan Carlo – WAMC Global Vice President
    Noureddine Miladi – WAMC North Africa Director
    Lotfi Knaz – WAMC Tunisia President

     

  • Showcase Local Products to the Largest Market in the World

    With so many countries struggling to reopen and commence trade again, it is evident that there is a need for businesses to showcase their products on an international stage and rebuild their markets or even enter new ones.  This is where WAMC has been working on a unique and exciting project that will provide such a platform for producers.

    A new platform is being launched in China to provide a mechanism for companies to showcase their products without having to actually travel to China.  Through the use of video content and imagery, a company will be able to present their products to the largest buying market in the world. This will allow you to present your products without expensive marketing campaigns and sales pitches.  

    Chefs are encouraged to work with local suppliers to produce video content and images showing the products in use.  Create tantalising and exciting dishes using local products, have them professionally videos and photographed and then upload these to the platform for display and presentation to thousands of buyers.

    Products can range from raw ingredients through to commercially packaged products ready for the shelf.  The sky is the limit.  The only requirement is that professional videos are required to present the products, along with documents on the product and details of capacity.

    Videos should be no more than 5 minutes long and present professionally with good lighting and well place product views.  The essence of the video should be on the use of the product you are presenting.  There should be no graphics on the video and no still images.  Graphics and still images should be included in the presentation materials accompanying the video.

    If you are interested in knowing how to get invovled then please contact WAMC at info@wamc1950.com for more information.

  • Why You Need Protein

    When learning about healthy eating, one of the most important nutrients is protein. Of course, all nutrients are crucial for our bodies to be as healthy as possible, but without protein in our diets every single day, our bodies will not be as strong as they should be. Protein can be found in a number of food sources, so if you’re interested in eating a healthier diet, you should consider learning more about protein.

    We need to eat foods rich in protein every day because, unlike some other nutrients, it cannot be stored in the body.

    That means that if you eat more protein than necessary, your body will simply cause it

    to pass through your system. Therefore, you really can’t eat too much protein! However, because protein cannot be stored in the body problems may arise surrounding this nutrient as well. If you don’t get enough protein on any given day, your body has no back-up plan for producing protein on its own or using reserved protein from previous days. Therefore, protein is very important to consider when you are planning your meals.

     Essentially, protein builds muscles, which is why you will see bodybuilders especially concerned with protein. When you lift weights to work out, you body makes tiny tears in the muscles. Proteins are then used to repair these healthy tears in the body, building the muscle slightly bigger with every workout. Even if you do not work out, your body’s muscle deteriorates, as you body needs the energy. Muscle provides energy, just like fat. Having protein in the body helps you to rebuild any muscle lost.

    Protein also helps a person’s body in other ways, mainly with the maintenance of hormones. Hormones in the body do a number of things, such as regulate organ function, account for stimulation, create metabolism, and affect mood. Proteins are used in the making of some of these different hormones, so if you go more than a day or two without eating foods rich in proteins, your entire body will suffer.

    How can you make sure that you re getting enough proteins? Simply put, look for foods with protein as a key component on the label. Some great foods to consider include chicken, beef, pork, eggs, and fish, although vegetarians can also get proteins into their diets by eating nuts, beans, soy products, and a variety of other foods. You should have some of these foods in your diet every single day to ensure that you are providing your body with the proteins it needs to stay healthy.

  • The joy found in teaching our kids cooking

    I am fairly certain that most of us have either seen or at the very least heard of the hit situation comedy “Married with Children” that dominated television for quite a few years and is still shown in syndication in many markets around the world. There are some wonderful insights that are shown by this often dysfunctional family and a few pearls to bring into your everyday lives. The same can be said when it comes to cooking with children.

    There is little on this earth that can teach you about yourself and the way your children view you as easily as cooking with your children. Of course, this is the perfect opportunity for many of us to let our hair down a little, relax, and have fun in the kitchen. Unfortunately, if you are anything like me, this is a difficult process, to say the least. I am a bit of a control freak in my kitchen. It is my domain or sovereign territory so to speak. For this reason, it is difficult to give up that little bit of control and hand over the reins to any one of my children.

    On the other hand, I know they are learning important skills that they honestly need to know in life. This knowledge of course doesn’t make it any less difficult when I’m scraping tomato sauce out of places I would never have thought to discover it on my own. If you are considering cooking with children you need to make sure you have the proper ingredients on hand before beginning. You certainly do not want to be caught without that cup full of patience you will be requiring nor do you wish to need to leave in the middle of things for a run to the local grocery store to pick up the missing ingredients.

    Another great rule of thumb when it comes to cooking with children is the KISS rule. Keep it simple silly. This rule will help out more than you ever realize. First of all, most children have relatively short attention spans. While they want to learn and help mommy out, they also do not want to have enough time to get bored with the details. Use simple recipes when cooking with children and your chances for success will be much greater than with overly complicated or ingredient intense recipes.

    As if this wasn’t enough to absorb another very important rule when it comes to cooking with children is to clean as you go whenever possible. Trust me on this. While there is part of you who will want to put off the task of cleaning the messes that are made until later or wait till the end and only clean once, this allows the opportunity for messes to layer and compound themselves. Constantly clean throughout the process for the best possible results. You should enlist your children in the cleaning process as well. While it may be easier to do yourself, it is far more important to teach them the basics of cleaning as you go. Remember one day they will more than likely invade your kitchen while you’re not looking.

    Cooking with children can be an incredible way to have a fun day if you are able to let go of the control that you too often hold over the kitchen. Give over the keys to your kingdom for a day of fun and frolicking among the flour and sugar and see just how many wonderful memories you can make with your little ones along the way.

  • The Healthy Rationale of Food

    “Eat more fruits and vegetables.”

    This is probably the world’s most common health recommendation.

    Everyone knows that fruits are healthy — they are real, whole foods.

    Most of them are also very convenient. Some people call them “nature’s fast food” because they are so easy to carry and prepare.

    However, fruits are relatively high in sugar compared to other whole foods.

    For this reason, you might wonder whether they are truly healthy after all. This article sheds some light on the subject.

    Excessive Sugar Is Bad, But Its Effects Depend on the Context

    A lot of evidence has shown that excessive intake of added sugar is harmful (1Trusted Source2Trusted Source3Trusted Source).

    This includes table sugar (sucrose) and high-fructose corn syrup, both of which are about half glucose, half fructose.

    One reason that excessive added sugar intake is harmful is the negative metabolic effects of fructose when consumed in large amounts.

    Many people now believe that because added sugars are bad, the same must apply to fruits, which also contain fructose.

    However, this is a misconception. Fructose is only harmful in large amounts, and it’s difficult to get excessive amounts of fructose from fruit.

    SUMMARY

    Evidence suggests that fructose can cause harm when consumed in excess. However, there is not enough fructose in fruit to cause concern.

    Fruit Also Contains Fiber, Water and Significant Chewing Resistance

    Eating whole fruit, it is almost impossible to consume enough fructose to cause harm.

    Fruits are loaded with fiber, water and have significant chewing resistance.

    For this reason, most fruits (like apples) take a while to eat and digest, meaning that the fructose hits the liver slowly.

    Plus, fruit is incredibly filling. Most people will feel satisfied after eating one large apple, which contains 23 grams of sugar, 13 of which are fructose (4).

    Compare that to a 16-ounce bottle of Coke, which contains 52 grams of sugar, 30 of which are fructose, and has no nutritional value (5).

    A single apple would make you feel quite full and less inclined to eat more food. Conversely, a bottle of soda has remarkably poor satiety and people don’t compensate for the sugar by eating less food (6Trusted Source).

    When fructose hits your liver fast and in large amounts, as is the case when you drink soda, it can have adverse health effects over time.

    However, when it hits your liver slowly and in small amounts, as is the case when you eat an apple, your body is well adapted to easily metabolize the fructose.

    While eating large amounts of added sugar is harmful to most people, the same does not apply to fruit.

    SUMMARY

    Whole fruits take time to chew and digest. Because of this, you feel fuller and your body can easily tolerate the small amounts of fructose.

    Fruits Contain Lots of Fiber, Vitamins, Minerals and Antioxidants

    Of course, fruits are more than just watery bags of fructose.

    There are lots of nutrients in them that are important for health. This includes fiber, vitamins and minerals, as well as a plethora of antioxidants and other plant compounds.

    Fiber, especially soluble fiber, has many benefits, including reduced cholesterol levels, slowed absorption of carbs and increased satiety. Plus, studies have shown that soluble fiber can help you lose weight (7Trusted Source8Trusted Source910Trusted Source).

    What’s more, fruits tend to be high in several vitamins and minerals that many people don’t get enough of, including vitamin C, potassium and folate.

    Of course, “fruit” is an entire food group. There are thousands of different edible fruits found in nature, and their nutrient compositions can vary greatly.

    So, if you want to maximize fruits’ health effects, focus on ones that are rich in nutrients. Try fruits with more skin.

    The skin of fruits is usually very rich in antioxidants and fiber. This is the reason that berries, which have greater amounts of skin, gram for gram, are often considered healthier than larger fruits.

    It is also a good idea to switch things up and eat a variety of fruits because different fruits contain different nutrients.

    SUMMARY

    Fruits contain large amounts of important nutrients, including fiber, vitamins, minerals and various antioxidants and plant compounds.

    Most Studies Show Health Benefits

    Multiple observational studies have shown that people who eat more fruits and vegetables have a lower risk of various diseases.

    Many of the studies pool together fruits and vegetables, while some only look at fruits.

    One review of nine studies found that each daily portion of fruit consumed reduced the risk of heart disease by 7% (11Trusted Source).

    Also, a study including 9,665 US adults found that a high fruit and vegetable intake was associated with a 46% lower risk of diabetes in women, but there was no difference in men (12).

    Furthermore, one study that looked at fruits and vegetables separately found that vegetables were associated with a reduced risk of breast cancer, but this didn’t apply to fruit (13).

    Many other studies have shown that eating fruits and vegetables is associated with a lower risk of heart attack and stroke — the two leading causes of death in Western countries (14Trusted Source15Trusted Source).

    One study looked at how different types of fruit affect the risk of type 2 diabetes. Those who consumed the most grapes, apples and blueberries had the lowest risk, with blueberries having the strongest effect (16Trusted Source).

    However, one problem with observational studies is that they cannot prove that the associations they detect are direct causal relationships.

    People who eat the most fruit tend to be more health conscious, less likely to smoke and more likely to exercise.

    That said, a few randomized controlled trials (real human experiments) have shown that increased fruit intake can lower blood pressure, reduce oxidative stress and improve glycemic control in diabetics (1718Trusted Source).

    Overall, it seems clear from the data that fruits have significant health benefits.

    SUMMARY

    Plenty of evidence shows that a high fruit intake is associated with a lower risk of serious diseases like heart disease, stroke and type 2 diabetes.

    Eating Fruit Can Help You Lose Weight

    It’s often forgotten that fruits are incredibly filling.

    Because of their fiber and water contents and the extensive chewing involved in eating them, fruits are very satiating.

    The satiety index is a measure of how much different foods contribute to feelings of fullness.

    Fruits like apples and oranges are among the highest scoring foods tested, even more filling than beef and eggs (19Trusted Source).

    This means that if you increase your intake of apples or oranges, you will likely feel so full that you will automatically eat less of other foods.

    There is also one interesting study that demonstrates how fruits can contribute to weight loss (20Trusted Source).

    In this six-month study, nine men ate a diet consisting only of fruits (82% of calories) and nuts (18% of calories).

    Not surprisingly, these men lost significant amounts of weight. Those who were overweight lost even more than those who were at a healthy weight.

    Overall, given the strong effects that fruits can have on satiety, it seems beneficial to replace other foods, especially junk foods, with fruit to help you lose weight over the long term.

    SUMMARY

    Fruits like apples and oranges are among the most filling foods you can eat. Eating more of them should lead to an automatic reduction in calorie intake and ultimately, weight loss.

    When to Avoid Fruit

    Even though fruit is healthy for most people, there are some reasons why others may need to avoid it.

    One is intolerance. For example, eating fruit can cause digestive symptoms in people with and intolerance to FODMAPs.

    The other reason is being on a very low-carb or ketogenic diet. The main goal of these diets is to reduce carb intake sufficiently for the brain to start using mostly ketone bodies for fuel instead of glucose.

    For this to happen, it’s necessary to restrict carbs to under 50 grams per day, sometimes all the way down to 20–30 grams.

    Given that just a single piece of fruit can contain more than 20 grams of carbs, it’s obvious that fruits are inappropriate for such a diet. Even just one piece of fruit per day could easily knock you out of ketosis.

    SUMMARY

    The main reasons to avoid fruit include a relevant intolerance or being on a very low-carb or ketogenic diet.

    Fruit Juices and Dried Fruits Should Be Limited

    Even though whole fruits are very healthy for most people, avoid binging on fruit juice or dried fruit.

    Many of the fruit juices on the market aren’t even “real” fruit juices. They consist of water mixed with some sort of concentrate and a whole bunch of added sugar.

    But even if you get 100% real fruit juice, keep your intake moderate.

    There is a lot of sugar in fruit juice, about as much as a sugar-sweetened beverage.

    However, there is no fiber and chewing resistance to slow down consumption, making it very easy to take in a large amount of sugar in a short period of time.

    Similarly, dried fruits are very high in sugar, and it’s easy to eat large amounts of them.

    Smoothies are somewhere in the middle. If you put the whole fruit in the blender, it’s much better than drinking fruit juice. Still, eating the whole fruit is best.

    SUMMARY

    Although eating whole fruits is very healthy, the same isn’t necessarily true for fruit juice and dried fruit. Both are high in sugar and easy to overeat.

    The Bottom Line

    Fruit is healthy for most people.

    While excessive sugar intake can be harmful, this doesn’t apply to whole fruits. Rather, they are “real” food, high in nutrients and satisfyingly filling.

    If you can tolerate fruit and you’re not on a low-carb or ketogenic diet, by all means, eat fruit.

    Try eating more whole fruits as part of a healthy, real-foods-based diet to enjoy their health benefits.

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    Writte on May 31, 2018