By Ann Fernholm

ISBN-10: 9127137953

ISBN-13: 9789127137950

Vad skulle du tänka om du såg någon mata en kanin med läsk? Eller om du fick reda på att grannfamiljens mops fick glass varje fredag, godis varje lördag och gick på hundkalas varje söndag? Det finns inget djur vi skulle ge den mat som vi ger våra barn idag. De skulle bli sjuka, få hål i tänderna och ont i magen. Idag har 10-25 procent av alla barn oförklarliga magknip.

I Det sötaste vi har om socker och växande kroppar berättar vetenskapsjournalisten Ann Fernholm om hur den historiskt höga konsumtionen av socker och vitt mjöl ställer until eventually det i barnens kroppar. Det är en svindlande resa som går från lever och hjärna, until tarmar och ben. Hon visar hur de sjukdomar som ökar bland barn över hela världen astma, allergier, glutenintolerans, typ 1 diabetes, melancholy, fetma, autism, adhd, akne och en för tidig pubertet går att knyta until eventually söt skräpmat och ett stillasittande liv.

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Ann Fernholm's Det sötaste vi har PDF

Vad skulle du tänka om du såg någon mata en kanin med läsk? Eller om du fick reda på att grannfamiljens mops fick glass varje fredag, godis varje lördag och gick på hundkalas varje söndag? Det finns inget djur vi skulle ge den mat som vi ger våra barn idag.

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Turn and cook on the other side until golden brown. Serves 4 Preparation time: 15 mins + 15 mins standing time Cooking time: 10 mins Bread and Rice 39 Dosai Southern Indian Rice flour Pancakes A southern Indian breakfast favorite, these tangy pancakes are often served with Fresh Coconut Chutney and Tomato Chutney, with a spicy dal soup on the side, like Yellow Lentil and Tomato Stew. They can also be stuffed with spiced potatoes to make Masala Dosai. 1½ cups (300 g) uncooked long-grain rice / 2 cup (220 g) white lentils (urad dal) ½ teaspoon salt 1 / 2 onion, halved 1½ tablespoons oil 1 1 Place the rice and lentils into separate bowls, cover each with water and soak overnight.

1 quantity of chapati dough Oil for deep-frying 1 Roll out the dough as for the chapati and divide into twelve balls of equal size. On a lightly floured surface, flatten the balls with your palms, then roll them out into flat circles. 2 Heat plenty of oil in a wok until very hot. Place one circle of dough into the wok and immediately start flicking hot oil over the top of it with a spatula so that it swells up like a ball. This should only take a few seconds. Turn and continue to deep-fry on the other side until golden brown.

Leave to marinate for 45 minutes to 1 hour. 3 Skewer the paneer and bake in a very hot oven or under a very hot grill for 4 minutes, or until the paneer starts to brown. Serve with sliced raw onion and lemon wedges. Serves 4 Preparation time: 20 mins + 1 hour marinating time Cooking time: 10 mins Gujarati Spiced Vegetables with Coconut undiya 2 tablespoons oil 1 teaspoon cumin seeds ½ teaspoon carom seeds (ajwain) Pinch of asafoetida powder 1/3 cup (75 g) red lentils (masoordal), soaked 4 hours in warm water, then drained 1/3 cup (75 g) diced tomatoes 1 / 3 cup (60 g) peeled and diced potatoes 1/3 cup (60 g) diced eggplant 1/3 cup (60 g) peeled and diced sweet potatoes 1 / 3 cup (60 g) peeled and diced purple or white yam (optional) 1/3 cup (60 g) peeled and diced plantain (optional) 2 tablespoons freshly grated or moistened unsweetened desiccated coconut, to garnish 1 First prepare the Masala by dry-roasting the coriander, cumin, carom and peanuts in a nonstick wok or skillet for 1 to 2 minutes, stirring until the spices crackle.

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