I do believe I’m getting a bit of a reputation at work…We’ve had a few new starters and they clearly have not been on-boarded with regards to the usage of my mug.
I’ve spotted a couple of them using my mug (on separate days) but decided not to mention anything. But they are quickly informed of their error by the other members of staff when they see them using it. Apparently I seem to strike fear in my co-workers. Can’t be a good thing…or can it?
Speaking of work, on Thursday night after work we had a little light-hearted fitness competition of running 100m. In the end it was four of us competing for the title. Three men (all either in or close to their fifties) and me.
Now, I love running (did you notice??). I pretty much thought I had this in the bag. These men weren’t terrible unfit, far from it for example, one of them does triathlons and one is a regular runner. But still, I’m practically half their ages, in the prime of my fitness and youth. I’ve got this.
I really didn’t.
I came last. Not even close to third. Within 10 seconds of the race (after Usain Bolt would have finished…) I realised I had lost. They were long gone. Yep, I was pretty embarrassed. Needless to say, the one who does neither triathlons nor regular running won. Jeeze.
Well, what can I say! I’m an endurance runner not a sprinter. Let’s leave it there shall we?
So I thought I’d do a review of a book I just finished called Salt, Sugar, Fat: How the Food Giants Hooked Us by Michael Moss.
I was hooked from the moment I started reading. It was so interesting and definitely enlightened me to ‘the stuff behind the scenes’ that we, as consumers, might not be aware of.
Why read it?
- There was loads of information from interviews with food industry ‘insiders’/experts/scientists/etc. giving first-hand accounts of what actually goes on in places like Kellogg’s, General Mills etc. and some of the techniques they use to get us to buy and ultimately eat their food, which I found fascinating.
- It makes you realise just how much influence these big businesses have over the government and nutritional advice. Scarily so.
- It explains why salt, fat and sugar are used within processed food and what happens when they’re taken out.
- I disliked how pretty much the whole way through it was emphasised how the food industry was pushing all this nutritionally defunct food to the consumer and that the consumer was purely the victim. It gave the impression that the food industry is making us obese through no fault of our own, which I disagree with. It’s all about choice. As consumers we are as much, certainly if not more, responsible for what we eat than the food industry. If we stopped buying the food the industry keeps churning out than they’d have to find a new way to make money, i.e. make nutritionally sound food.
- Fat is demonised. In general, I disagree. Saturated fat is making a come-back and doesn’t seem to be as terrible as once assumed (check out THIS article). It seems the real bad guys are the hydrogenated oils, but within the book fat is mainly just scooped up under the saturated fat heading which I don’t think is justified.
- You can get a bit lost in all the anecdotes and he sometimes strays from his points.
I’d definitely recommend it if you like this sort of stuff. I’m a big fan of these sort of things but you can get a bit bogged down with one side of the picture.
Anyway, it’s Friday – hurrah! This weekend is the Marwell Zoo 10k run (on Sunday) which both Ben and I are running so we’re quite excited. Ben’s mum and my parents are going to cheer us on and then we’re off for lunch somewhere nice. And Ben will finally be able to have a glass of wine after his 8 weeks of not drinking. He’s developed a nervous twitch
And I get to wear my running club vest to this race, which is quite exciting!
I am proud to be a Hedgie!
Have a lovely weekend everyone!
What have you got planned for this weekend?
What’s your next race (or sporting event)?
What good books have you read recently? I’m a huge fan of reading and don’t have any particular genres that I stick to so I’m always open for recommendations!