< Previous40 LINCOLNSHIRE TODAY HEALTH AND FITNESS A spartame, an artificial sweetener found in numerous food and beverage products, has long been a subject of controversy. While regulatory agencies worldwide continue to deem it safe for consumption within recommended limits, concerns have been raised regarding its potential health effects. In June, it was announced that aspartame is due to be classified as ‘Possibly Carcinogenic to Humans’ by the IARC (the cancer research department of the World Health Organisation). In other words, a review has identified that existing research suggests a weak link between aspartame consumption, and cancer cases. Here, we shall explore what that classification really means, and provide alternative sweeteners that can be considered safer options. Aspartame, with its sweetness level 200 times greater than sugar, offers a sensational taste experience without the calorie density of sugar. It is commonly listed as an ingredient in various diet or sugar-free food items, but it is especially prevalent in diet drinks, chewing gums, and certain yogurts. Notable beverage brands such as Diet Coke, Coke Zero, Pepsi Max, and 7 Up Free feature aspartame, while it can be found in approximately 6,000 food products. The controversy began in the early 2000, when certain studies linked the ingestion of aspartame with cancer cases in rats and mice. Although these have since been discredited, the widespread adoption of aspartame has remained controversial. The IARC has been undertaking a widespread literary review of the research conducted into the effects of aspartame. From this, reports have surfaced that the IARC intends to re-class aspartame as Aspartame should we avoid it? ‘Possibly carcinogenic’. Whilst this sounds worrisome, IARC ratings are based on the strength of available evidence, not the risk in and of itself. To be placed in this category, limited evidence must be present from human or animal experiments. To put this into context, many widely used ingredients are also categorised this way, including diesel, nickel, and aloe vera, all of which are used typically without much concern. Using aspartame within recommended limits set by regulatory bodies like the FDA and EFSA is not likely to cause long term damage. Another aspect of the controversy arises from reports of adverse reactions to aspartame. Some individuals have reported experiencing symptoms such as headaches, dizziness, gastrointestinal issues, and respiratory problems after consuming aspartame. However, it is crucial to distinguish between anecdotal reports and scientifically validated evidence. Allergic or hypersensitivity reactions to aspartame are relatively rare, and the reported symptoms are not consistently reproducible in controlled studies. If you experience a reaction to aspartame, it is recommended that you reduce your intake. See below for some healthier alternatives. Phenylketonuria (PKU), a rare genetic disorder, presents another concern regarding aspartame. Individuals with PKU lack the ability to metabolize phenylalanine, an amino acid found in aspartame. For these individuals, aspartame consumption can be harmful and, therefore, products containing aspartame are required to carry warning labels. For individuals who wish to avoid aspartame, there are Over the last few weeks, you may have seen the news erupt around aspartame, the potentially hazardous effects of it, and the prevalence of it in many of our diets. Is it safe, and should we be trying to remove it from our diets? Aspartame should we avoid it? LINCOLNSHIRE TODAY 41 HEALTH AND FITNESS © stock.adobe.com/gor Normann calories and a low glycemic index, making it ideal for those concerned about their sugar intake. Diabetics, those with pre- diabetes or a family history are typically recommended to use Stevia rather than sugar or other alternatives. Monk fruit extract, another natural alternative, contains zero calories and has a high sweetness level without impacting blood sugar levels. Erythritol, a sugar alcohol, provides approximately 70% of the sweetness of sugar with fewer calories and is well- tolerated by most people without significantly affecting blood sugar levels. Xylitol, another commonly used sugar alcohol sweetener, offers a similar level of sweetness to sugar and is found in chewing gums, toothpaste, and sugar-free candies, although it should be consumed in moderation to avoid potential laxative effects. Erythritol and Xylitol are not recommended for use as a domestic sugar alternative. The controversy surrounding aspartame has sparked ongoing debates about its safety. While regulatory authorities continue to deem it safe within recommended limits, individuals may still choose to avoid it considering potential reclassifications by research bodies. By reading product labels, opting for whole foods, and choosing less controversial alternatives like stevia, monk fruit extract, erythritol, or xylitol, individuals can reduce their aspartame consumption. Although we should always strive to make healthy choices, it appears as though the panic over aspartame is likely to be unwarranted. It is essential to emphasise the importance of individual, informed choices based on expert interpretation of available scientific evidence and individual needs when deciding on sweeteners. several practical strategies to consider. Firstly, reading product labels carefully is essential. Aspartame is listed as an ingredient and can be identified by its presence or the E951 code assigned by the European Union. By scrutinizing labels, consumers can make informed decisions and choose products without aspartame. Opting for whole, unprocessed foods is another effective approach. Fresh fruits, vegetables, lean meats, whole grains, and legumes are naturally free of aspartame and offer numerous nutritional benefits. By emphasizing a diet based on whole foods, individuals can reduce their exposure to artificial sweeteners altogether. Natural smoothies using sugary fruits such as berries, lychee, cherries or pomegranate provides the sweet treat that soda lovers crave. Adding banana will create a naturally creamy, milkshake-like texture. Choosing beverages wisely is ultimately crucial. As shown above, many of the most popular soft drinks contain aspartame. Consumers may choose to use this as an opportunity to make healthier beverage choices, with herbal or fruit teas providing the sweet taste of soda. Using ice water rather than boiling water will also create an ice tea, perfect for summer afternoons. A sprinkle of an alternative sweetener can also be added for extra sweetness. Fortunately, several safer alternatives to aspartame exist for those seeking alternative sweeteners. These options provide sweetness without the potential concerns associated with aspartame. There are several safe alternatives to aspartame. Stevia, derived from the Stevia rebaudiana plant, is a natural sweetener that is significantly sweeter than sugar and has zero 42 LINCOLNSHIRE TODAY FOOD & DINING yourself August brings about the coming of cooler days, but we’re still not entirely beyond summer’s grasp. Treat Ginger & Apple Pork Chops Method: * Pre-heat the oven to 180°C * In a small pan cook the prepared apple with the water and 2 tbsp. of reserved ginger syrup until pulp and soft. * Chop the Opies Stem Ginger in Syrup into small pieces and stir into the apple. * Place the chops in an ovenproof dish, season well with salt and pepper. * Divide the apple mixture between the 4 chops and top with cheese. * Bake at 180°C for approximately 30 minutes until the chops are thoroughly cooked and the cheese is golden. Hints and Tips: If you are short of time, use ready-made apple sauce and just stir in the ginger and some syrup. To make this dish dairy free, just omit the cheddar cheese. Makes 4 Meal occasion: Midweek meals, Quick & easy Preparation time: 15 minutes Cooking time: 30 minutes Allergens: Milk Ingredients: * 300g Bramley Apples - peeled, cored and sliced * 2 tbsp. cold water * 2 piece Opies Stem Ginger in Syrup and re- served syrup * 4 x 170g boneless pork loin steaks * Salt and pepper * 100g cheddar cheese, grated LINCOLNSHIRE TODAY 43 Black Forest Cheesecake Method: 1. Pre-heat oven to 180°C /160°C fan/gas 4. 2. Rub together the butter, sugar, flour and cocoa powder in a bowl or pulse in a food processor until a dough forms. Press the mixture down into the base of the lined cake tin and smooth the surface over with the back of a spoon. Prick with a fork then bake in the oven for 20 minutes until golden. Remove and leave to cool completely in the tin. 3. Beat the cream, cream cheese, icing sugar and lemon juice together in a clean bowl until thickened. 4. Drain the cherries over a bowl and reserve the syrup as well as half of the cherries. Mix the remaining cherries into the cream cheese, then add to the tin. Smooth the surface over and chill in the fridge. 5. Meanwhile, place the gelatine leaves in a small bowl of water to soften for around 10 minutes. Add the reserved kirsch syrup to a small saucepan and gently heat for 3-4 minutes. 6. Remove the gelatine sheets, squeezing out the excess water, then add to the syrup and heat through until completely dissolved, stirring constantly. Remove from the heat and set aside to cool completely. 7. Once cooled, pour the syrup over the top of your cheesecake and chill for at least 3 hours but ideally overnight until completely set. 8. When ready to serve, remove from the fridge and dot with the remaining cherries. Drizzle over the melted chocolate and sprinkle the chocolate peelings on top before serving. Serves 8 Meal Occasion: Desserts, Retro Tastes Preparation Time: 2+ hours (includes chilling time) Cooking Time: 24 minutes Allergens: Dairy, gluten Ingredients: * 90g butter, softened * 40g caster sugar * 100g plain flour * 11/2 tbsp cocoa powder * 200g double cream * 280g full fat cream cheese * 100g icing sugar * Juice 1/2 lemon * 1 jar of Opies Black Cherries with Kirsch, syrup reserved * 3 sheets of gelatine * 100g best quality dark chocolate, melted * 100g best quality dark chocolate, peeled to create curls 44 LINCOLNSHIRE TODAY To promote your services call Angie Cooper on 01472 310302 or email: a.cooper@blmgroup.co.uk Click’em Inn Swinhope, Nr Binbrook, Market Rasen, LN8 6BS Tel: 01472 398253 Web: www.clickem-inn.co.uk The Click’em Inn is a family-owned freehouse, established for over 30 years in its current incarnation. Steeped in history, the inn is open 6 days a week, Tuesday- Sunday, offering a wide choice of drinks, including six real ales available at any time, with a regularly changing selection of personally recommended guest ales. The Kitchen is open Tuesday-Sunday for evening dining, plus lunchtimes Friday-Sunday. The menu varies from day-to-day with the chef’s specials, alongside regular meals. Mango & Passion Fruit Possets with Method: 1. Combine 100ml of compote with the lime juice and set aside. Place the cream and golden caster sugar in a pan over a low heat and stir for 2 minutes to dissolve the sugar. Turn the heat up to medium, bring to the boil and simmer gently for 2 minutes. Remove from the heat and stir through the compote mixture then divide evenly between six small jars, working quickly as it will start to thicken as it cools. Cool completely then refrigerate for at least 4 hours. 2. For the biscuits, preheat the oven to 190ºC /170ºC Fan/ Gas 5. Beat the butter and sugars together until light and fluffy, then add the egg and vanilla and beat again. Fold in the desiccated coconut and flour and combine until you have a dough. 3. Roll the dough out on a lightly floured surface until a couple of millimetres thick. Cut into rectangles approximately 8cm x 4cm each. Place on a baking tray lined with paper then bake in the oven for 10 minutes. Remove and allow to cool completely. 4. When ready to serve the possets spoon over a tablespoon of compote, some fresh passionfruit seeds and a sprinkling of desiccated coconut. Serve with a biscuit on the side. Serves 6 * Preparation Time: 4 hours chilling time * Cooking Time: 30 minutes * Allergens: Dairy, Eggs Ingredients For the possets: * 200ml Opies Mango and Passion Fruit Compote * 1 lime, juiced * 600ml double cream * 120g golden caster sugar For the biscuits: * 100g unsalted butter, softened * 35g golden caster sugar * 35g light brown soft sugar * 1 large egg * 1 tsp vanilla bean paste * 60g desiccated coconut, plus extra for sprinkling * 170g plain flour * 2 fresh passion fruit Coconut BiscuitsFOOD & DINING LINCOLNSHIRE TODAY 45 All recipes courtesy of Opies Foods - www.opiesfoods.com / @opiesfoods Chicken Tagine Method: * Marinate the chicken thighs in the harissa with 1tbsp of the olive oil, making sure that all the chicken is coated. * Meanwhile in a casserole pot add the remaining olive oil, onions and garlic and cook over a medium heat until soft and the onions are just starting to brown. Sprinkle in the turmeric, cumin and chilli flakes and continue to fry for another minute. Next add the ginger, cinnamon, chickpeas and keep frying for another minute to really develop the flavours. * Now add the tinned tomatoes, chicken stock and lemon, then turn the heat down and gently simmer. * Turn on the oven on to 200°C. * Place the chicken onto a roasting tray and cook for 10 minutes, just to seal the chicken. * Carefully place the chicken into the tagine, along with any juices from the tray. Place the lid on the casserole pot and return the pot to the oven * After 30 mins add the apricots and return to the oven for a further 15 mins. Serve with cous cous, fresh chopped parsley and a little mint. Hints and tips: For extra flavour, marinate the chicken for a couple of hours or overnight in the fridge. Serves 4 Meal Occasion: Midweek Meals, One-Pot Meals Preparation time: 10 minutes Cooking time: 55 minutes Allergens: Celery, barley (depending on stock cube) Ingredients: * 10 Opies Lemon Slices * 2 Opies Stem Ginger balls, finely chopped * 12 Chicken Thighs, with the skin and bone * 2 Onions, thinly sliced * 4 Garlic Cloves, thinly sliced * 1 tin Chopped Tomatoes * 1 tin Chickpeas, drained * 3tbsp Olive Oil * 3tsp Harissa spice * 1/2 tsp Chilli Flakes * 1tsp Cumin * 1tsp Turmeric * 1 Cinnamon Stick * 500ml Chicken Stock * 10 Apricots, halved 46 LINCOLNSHIRE TODAY WEDDINGS I t takes a brave, or perhaps foolhardy, couple to go at it alone with many opting for a wedding planner. We can’t sing the praises of wedding planners highly enough. They’re literal experts when it comes to weddings, so you can trust that their advice is golden. A well-orchestrated wedding is their job well done and so it’s worth bearing in mind everything they suggest and offer. Many of the best venues and wedding facilities across our region will come equipped with their own personal wedding planner. This can feel like a godsend as trying to get the venue of your dreams at the same time as a decent wedding planner can be tough. This option is also advantageous as the planner will know the ins and outs of their venue and will be able to shape it around your unique wants and needs. Some people find the idea of a wedding planner off-putting, thinking that they micromanage every aspect of the wedding, leaving nothing for the soon-to-be bride and groom (or bride and bride, or groom and groom) to do themselves. This, however, simply isn’t true. A wedding planner will undertake as much or as little as required. If you just want to have them oversee the logistical minutia, then so be it. Planners can also help you make decisions, such as choosing between dresses, or which colour scheme works best. Choosing the right venue is perhaps the most significant decision to make when it comes to organising any wedding. Yes food, entertainment and the rest are all important, but everything depends on the venue. If there’s one thing that will ruin your special day, it’s a subpar backdrop. As we’re sure wedding planners will advise, it’s important that you do your research. While online reviews can be included into your decision-making process, they shouldn’t be the deciding factor. It’s worth visiting any venues you’re interested in to get a sense of the place and get a feel for how your wedding would play out. If it’s a hotel or restaurant, you could even go and have a meal there, or stay a night. That way you can sample the quality of the food, the service, and the rooms. Many modern couples only have the formal wedding ceremony in a church for the sake of tradition, even if they themselves aren’t religious in the least. More and more couples are departing with tradition and tying the knot in a registry office 48 Á No need for hassle Weddings can be stressful affairs to plan, but much of that is only because the average person doesn’t have to plan that many. It can be made a whole lot less cumbersome if you accept the help of those more experienced. LINCOLNSHIRE TODAY 47 WEDDINGS © stock.adobe.com/mirage_studio48 LINCOLNSHIRE TODAY WEDDINGS before having the lavish reception of their dreams or getting married on-site at a beautiful hotel. Many of the best venues across our region are licensed to host weddings, meaning you can forgo the church altogether, should you wish. There have been numerous changes to the wedding scene even after the pandemic too – and quite a few of them have made ceremonies easier. Perhaps most noticeably and stressfully different to weddings in the post-pandemic landscape is the guest list, numbers for which are still down compared to the pre-COVID average of 102 per happy couple - a weight off some who feel less obliged to invite just to avoid offense, while others bear the pressure of having to bring bad news to extended family and friends. But it seems the key to the freshly bittersweet trials of wedding planning is to embrace the challenge. Many have been using the oddness that now surrounds life’s milestones as an excuse to inject the unique, perhaps even a touch of shock and awe, into their ceremonies. The world is different now, so why shouldn’t that mean a new normal for weddings too. Another pandemic-inspired change being adopted all over is the outdoor ceremony. Prior to the high panic of lockdown, venues required a specifically licensed structure, such as a pagoda, to facilitate vows and exchanging of rings al fresco. But when a rush of couples began opting to marry outdoors as a safer option for themselves and their guests, temporary permission was given to all licensed venues to host weddings in any of their outdoor areas. Because of popular demand, this change became a permanent one. Flocks of venues with striking grounds or gardens now clamour for couples to choose their creative locations, and some offer a variety of matrimonial backdrops under one roof (so to speak, a literal roof now being an optional extra). On the topic of weddings with the earth and sky themselves as your witnesses, a celebration under the stars is no longer reserved for the reception. The time of the main ceremony can be just as personal as anything else, and there’s been an increase of interest in twilight weddings. The pluses here are obvious for couples after picturesque scenery, a photo op during golden hour, or if you just can’t bring yourself to delay wedded bliss until spring or summer’s longer days. But there’s an added significance in choosing this liminal time, a point in- between, for making vows - twilight can become beautifully symbolic of marriage as a step into new wonder, romance and togetherness shared by you and your loved ones. If you can choose any time and any place for your wedding, who’s going to tell you that you can’t steal a peek at your beloved partner beforehand? The ‘first look’ has been becoming a bigger deal in recent years, making its way over from across the pond. Before that, many American ceremonies flouted the superstition that it’s bad luck for couples to see each other before the celebration, instead grabbing the chance for a private moment together. Those first reactions to seeing each other in all your finery are raw, personal and precious, so it’s easy to see why so many are choosing to keep this moment between each other, with perhaps a photographer handy to capture those treasured expressions of joy and surprise forever. One of the traditions that few, if any, 50 Á © stock.adobe.com/Wedding photographyThe ideal backdrop for your big day Thonock Park, Belt Road, Thonock, Gainsborough Lincolnshire DN21 1PZ 01427 613088 | info@thonockpark.co.uk | www.thonockpark.co.uk Panoramic views across 300 acres of Lincolnshire countryside Sitting in 300 acres of Lincolnshire countryside, Thonock Park offers unrivalled views, creating the ideal backdrop for your ceremony, reception and those all-important photographs and videos. Two ceremony rooms with a stunning back drop of Lincolnshire’s countryside If you are looking to host your whole day at the same venue, Thonock Park has two beautiful, fully licensed civil ceremony rooms, both with panoramic views from our floor to ceiling windows. We can accommodate up to 100 people for your ceremony, up to 200 for your wedding breakfast and up to 300 for an evening reception. Our wedding packages are just the start of your journey We have a three fantastic wedding packages to suit all budgets but, in truth, these packages are just a starting point in your planning journey, as every detail can be tailored to suit your exact aspirations for your big day. Our experienced team and dedicated wedding coordinator will leave no stone unturned in their pursuit of delivering the perfect day.Next >