Day 021 - 29 Jul 94 - Page 26

     
     1
         MR. JUSTICE BELL:  Four pages in?  That is right.  Thank you.
     2
         MS. STEEL:   It is talking about eating a variety of different
     3        foods?
              A.  Yes.
     4
         Q.   Then there is a section on "Occasional Foods"?
     5        A.  Yes.
 
     6   Q.   It says things like, biscuits, cakes, chocolate, cream,
              crisps, jam, pastry, pickles, sauces, savoury snacks?
     7        A.  I am with you.
 
     8   Q.  "Sugar and sweets are less useful to our health.  Although
              they contain some useful substances, they often have a lot
     9        of fat, sugar or salt.  They should be used sparingly. So
              should butter, cooking fats, margarine, oils and even low
    10        fat spreads.  Eaten instead of other foods, we night not
              get enough nourishment.  If we eat large amounts of these
         as well as the more useful foods, we may get too fat. But
              in small amounts, or even occasionally, they do no harm".
    12        Their view seems to be that that type of food should be
              something that is just eaten occasionally.
    13        A.  OK.
 
    14   Q.   In the next column it goes on to say about eating salt and
              increasing the risk of heart disease and kidney disease or
    15        stroke.
              A.  Well, again, that is more or less in line with my own
    16        views, as I expressed them earlier on.
 
    17   Q.   Going on to the next page: "A fat person is more likely"
               -- this is halfway down the first paragraph:  "A fat
    18        person is more likely to develop heart disease, high blood
              pressure, joint problems, or diabetes.  Although people
    19        inherit a tendency to be a certain shape, the way we eat
              is also important. If we eat more energy or more calories
    20        than we use we gain weight."
 
         In the next column it goes on to say:  "We need to choose
              food that provides high food value per calorie.  That
    22        means more fruit and vegetables.  Starchy foods can stay
              the centre of meals.  They have no more calories than
    23        protein.  Wholemeal versions will supply more vitamins and
              minerals and fibre per calorie.  The foods to reduce are
    24        fatty and sugary foods.  Fat has over twice as many
              calories, has the same weight as starch or protein, and we
    25        eat far more of it than we need for health.  Sugar
              contains only calories and has no other food value, so 
    26        this can be cut down or out" -- as in out altogether -- 
               "without any loss of nourishment".  Do you agree with all 
    27        that?
              A.  Yes.
    28
         Q.   I am not sure how much is remaining at issue here, but in
    29        the next column there is a comment about fibre from
              various food types helping prevent constipation and
    30        reducing the risk of some common disorders of the
              intestine.  Is that something you would agree with as