'The Biggest Loser'

Tuesday 27th October, 2009

I'm excited to announce that I've been appointed the Nutritionist/Chef for 'The BIggest Loser'. It's a gig made in heaven for me. A new segment for the show, teaching the contestants about food, meal planning, how to cook, shop and basically how to eat to loose weight and keep it off. In a healthy way.

My segments 'MasterClasses' will be shown each Friday night, with me and the contestants in the kitchen. I'm planning on showing them how to cook using fresh, seasonal produce that's readily available. Basically I will show them how to cook, the way I do, ie without refined carbohydrates, sugar, preservatives, refined oils or using much dairy. Lots of fresh fruit and veggies and I will be using some red meat and chicken. But I will do my very best to replace some of their saturated fat intake with plant based protein like tofu, legumes, amaranth and millet; and seafood, of course. The new series will start around the end of January 2010.

I'm so excited about this role as I can help to educate Australians on how to shop, cook and eat. There is much conflicting info' out there that makes it hard to know what's right. I hope I can demystify some of it.

Thanks to everyone emailing encouraging and very lovely feedback on 'Good Chef Bad Chef'. I'm glad you're getting so much out of it. We will probably start production on series 3 mid next year after Gary finishes filming the second series of Masterchef and I finish on 'The BIggest Loser'. We're hoping a GCBC recipe book will follow soon,

Last night on GCBC I used shiro miso paste to marinate swordfish. I recommend you try this, as it adds such an amazing flavour. You could do the same thing using chicken or tofu instead of fish. Try mixing it with grated ginger and mirin or tahini and lemon juice first. No need to add salt as miso is already rather salty. Put a teaspoon of miso paste in a cup of boiling water for nausea or indigestion of any kind. (Adding fresh ginger slices to it will help also.)

I'm going to have a chat about sea vegetables next week. They're too good for you to pass by.

Here's to clear skin.

Wednesday 28th October, 2009

Michelle

Congratulations Janella. I'm a new fan but eagerly await going home to see each night what creations you come up with, and more importantly what healthy tips you dish out. 18 mths ago I had my gaul-bladder removed and after being misguided by my surgeon I've had terrible gastro problems and minor liver problems since. I've taken a new approach to eating as much organic and gluten free food as possible, and struggling to get my kids and hubby to eat more fresh vegetables... slowly but surely. Thanks for the guidance you've given me from the show. Next week i'm even consulting a Nutritionist for the first time. you've inspired me!

Wednesday 4th November, 2009

Sue

Meat also contains mono-unsaturated fat: "The observation that monounsaturated fats both lower LDL cholesterol and raise HDL also came with an ironic twist: the principal fat in red meat, eggs, and bacon is not saturated fat, but the very same monounsaturated fat as in olive oil. The implications are almost impossible to believe after three decades of public-health recommendations suggesting that any red meat consumed should at least be lean, with any excess fat removed. Consider a porterhouse steak with a quarter-inch layer of fat. After broiling, this steak will reduce to almost equal parts fat and protein. Fifty-one percent of the fat is monounsaturated, of which 90 percent is oleic acid. Saturated fat constitutes 45 percent of the total fat, but a third of that is stearic acid, which will increase HDL cholesterol while having no effect on LDL (Stearic acid is metabolized in the body to oleic acid, according to Grundy's research.) The remaining 4 percent of the fat is polyunsaturated, which lowers LDL cholesterol but has no meaningful effect on HDL. In sum, perhaps as much as 70 percent of the fat content of a porterhouse steak will improve the relative levels of LDL and HDL cholesterol, compared with what they would be if carbohydrates such as bread, potatoes, or pasta were consumed. The remaining 30 percent will raise LDL cholesterol but will also raise HDL cholesterol and will have an insignificant effect, if any, on the ratio of total cholesterol to HDL. All of this suggests that eating a porterhouse steak in lieu of bread or potatoes would actually reduce heart-disease risk, although virtually no nutritionist will say so publicly. The same is true for lard and bacon. stanford.wellsphere.com/healthy-eating-article/what-do-you-really-know-about-dietary-fat/497439

Wednesday 4th November, 2009

Adrian

CONGRATS!!!

Saturday 7th November, 2009

Katrina

I am really looking forward to seeing your segment on the Biggest Loser. I thoroughly enjoy your recipes on GCBC and will be ordering the cookbook when it is available. I am slowly absorbing the products you recommend and have just ordered your first book. What a wonderful inspiration you are. I have always struggled with my weight and really believe that it is modern day processed food that is to blame (about 10-12kgs is what I need to lose). I am not into junk food or fast food and eat fruit and vegetables but bread, pasta is a problem. You have introduced me to a few healthier options & quinona noodles are on my list today (hopefully my health food shop has it). Thanks for your show.

Saturday 14th November, 2009

Jacquie

Hi Janella. I'm a new fan as well and have been catching the mini marathon of Good Chef/Bad Chef on Saturdays. I find that you and Gary are such a good mix which makes for a great and enjoyable show. I love all the comparisons with healthy and not so healthy. I am currently having digestive problems so all the advise you give is very well received. A lot of your tips I already use but there are so many other great ideas I am looking forward to this weeks shows. I am going to organise a visit to a dietician this week too! Keep up the good work. You are inspirational.

Friday 9th April, 2010

Anonymous

Hi Janella. I am watching the biggest loser & finding your masterclasses interesting & helpful. I am just wondering how you became a nutritionist? Did you study at university? I am interested in finding out more about nutrition. Thanks.

Tuesday 22nd June, 2010

MckenzieTERRIE34

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'The Biggest Loser'

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