The year that was

As the year draws to a close and many of us begin to wind down for Christmas, we look back on yet another successful year of quality, service and delivery – one blessed with hard work and happy clients. In keeping with N1 core values, our diverse and informative blogs have covered many topics ranging from local happenings to interesting developments abroad. Read on for three excerpts from the year that was…

In January we focused on the need for healthy school lunches – a long-standing campaign driven relentlessly forward by vocal advocate, Jamie Oliver, because a staggering 43 million children under the age of five are overweight or obese:

Fresh food is best:
Fresh and raw ingredients should form the basis of all packed lunches. Real and whole food that you prepare yourself does not need additives, preservatives or anything artificial added that might compromise its nutritional benefit. Ensure that any packed lunch always contains two or three portions of diced vegetables and fruit. Encourage picky eaters to enjoy their veggies by adding a dipping sauce for their carrots or cucumber, or assembling a fruit and cheese kebab.

In April we broke the good news that red meat was no longer on the cholesterol ‘watch list’:

For decades we’ve been advised to limit our intake of foods high in cholesterol – this includes eggs, butter and certain seafood. While most meat contains only moderate amounts of cholesterol, it too sometimes fell under the cautionary fold. Until February this year that is, when it came to light that the influential Dietary Guidelines Advisory Committee, who convene every five years and who are responsible for advising Americans on what scientifically constitutes healthy eating; issued the following watershed announcement in their 2015 draft report:

“Cholesterol is not considered a nutrient of concern for overconsumption.”

   Translation: you no longer need to worry about the cholesterol content of the foods you eat.

And in May we asked ‘what is your food eating?’ where we drew distinctions between free range and organic; grass-fed and grain-fed.

Free Range is a method of farming which allows animals, for at least some of the day, to roam freely outdoors. Free range animals eat only plant-based foods, but that doesn’t mean that what they eat is organically produced or that the food doesn’t include approved artificial additives. It also does not mean that should an animal fall ill, it won’t be given antibiotics as part of its treatment.

Organic farming on the other hand does not utilise synthetic pesticides, chemical fertilisers or antibiotics of any kind; instead this type of farming relies on natural practises that preserve the environment.

Grain-Fed cows may start out on the range eating grass and drinking milk, but at a later stage these animals are moved to feedlots where their feed is controlled. If not strictly controlled, a natural concern for those of us wanting to make healthier choices is that feed may contain corn, soy-based protein supplements, antibiotics and growth hormones.

Grass-Fed or pasture-raised cows on the other hand live longer and are left to graze naturally in pastures. As we noted earlier however, as with free-range farming, it’s not to say that because cows are left to graze on grass, said grass hasn’t been treated with synthetic fertilisers or herbicides.

Diverse and informative, we look forward to bringing you even more in the New Year. And finally, in closing, as we reflect on the year that was and all who made our success possible, we want to share our thanks, and wishes that you and yours may have the most blessed of Happy Holidays.