New Study Brings Yet More Doom and Gloom Put That Sausage Down Man!
New Study Brings Yet More Doom and Gloom
Put That Sausage Down Man!
The doomsayers are at it again it seems. Scottish men, Crivens that’s close to home, are more likely to snuff it early because we eat too much meat. Well they talk about your “biological age,” well every Scots woman knows that we are permanent teenagers anyway, as opposed to our chronological age varies most in Scotland. We have become a Frankie Boyle joke.
Phosphate, Friend or Foe?
It’s all because of that darn chemical thing phosphate, which is naturally present in meats, fish, eggs, dairy products and vegetables. Those cheery chappies at the University of Glasgow have found that even a small rise in phosphate levels in our blood stick many miles on our “biological clock.” Surely that should be many minutes or hours on the clock, a a mixed metaphor, now we know where we stand! And if you add more meat to less money and a poor overall diet, is that one where you eat in dungarees and makes you age faster? The study was published in one of those scientific journals, Aging, that haven’t cottoned on to the snappy, positive, title idea. And meat is important to Scotland. According to the industry body Quality Meat Scotland, sales of red meat were worth £876 million to Scottish farmers in that year.
Is it All Doom and Gloom?
So I sat for a while mulling over the amount of meat in my diet, which is significant, but balanced by quite a few veggies and salads and thought how do we sell glassware and china and still help people eat better and healthier. Then I found it. I didn’t have to look far
Make it Great
The answer is simple. Presentation! When we chuck food on a plate it is so much less appetising than when we make a little effort. And it is all backed up by science too. Those clever bods at oxford university and Prof Charles Spence, he’s a gastrophysicist by the way, have proven that making something look good makes it taste better too. Haven’t I been telling you that for ages? Previously we knew this was true for the posh people and the their Fancy Dan French and Italian foods, but the new study proves it works for everything, especially fruit and vegetables and none o it need cost yu a penny more. They showed people a simple garden salad (leaves and cucumber the kind you can chuck together in moments), and steak and chips. Just a wee bit of thoughtful presentation and the eaters felt it was immensely more appetising and helped them eat some of their five a day. Spence’s team found that that preparation was valued twice as high as the raw ingredients.
Help at Elbow!
Well we can help you there. If you want to make the food on your plate look that little bit special and tempt the fellah to eat a few more greens and salad then our wonderful Spode dishes are just the treat.
https://www.jamespirie.com/catalogsearch/result/?q=spode
And instead of cake on our fabulous two tier Royal Scot 2 tier cake stand, grab the butter knife, spread it very thinly over wholemeal bread and give him cucumber and salad sandwiches, presented in a way to tempt the most hardened sausage roll eater
https://www.jamespirie.com/clearance-end-of-lines/royal-scot-china-2-tier-cake-stand.html
And drink the tea out of the gorgeous Botanic Blues of the Portmeirion collection. Once you have them you will want to make food that tiny bit more special and slide some more salad across the table, because they asked for it.
