143 Anzac biscuits: How our food has evolved over the last 100 years

On this day of commemoration and gratitude for all those who served in the armed forces, join Dr Lucy and Dr Mary as they examine the Anzac biscuit's journey from its humble beginnings as a wartime necessity to its present day commercialised incarnation. They explore the differences in recipe, processing and shelf life and discuss the implications of these changes on our health and wellbeing. You’ll learn how our bodies have also changed in the 110 years since the birth of the Anzac biscuit, and why the people enduring World War 1 were able to endure sugar far more efficiently and effectively than we can now.
Listen as Dr Lucy explains why the mantra of “just eating everything in moderation” is so harmful when it comes to ultra processed foods that are designed to be unmoderatable and hear Dr Mary clearly explain why and how our brains and bodies are being hijacked by these food products. This informative and thought-provoking discussion will show you why you are not to blame for overeating foods that have been specifically manufactured to be overeaten! If you're interested in food history, nutrition, and the impact of the processed food industry on our health, this episode is a must listen.

Episode, show notes, and transcript:
www.rlmedicine.com/143

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Lakanto Monkfruit sweetener, the no sugar sweetener Dr Mary uses when baking at home with her daughter:
https://lakanto.com.au

Meander Valley cream, Dr Lucy’s much preferred dairy delight over tasteless low carb ice cream confectionary:
https://meandervalleydairy.com.au

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