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Hunger, like thirst and fullness, is a normal physiological sensation.

Hunger is controlled by a complex array of hormonal, physical and neural pathways which send various signals to indicate that it has been several hours in between meals and it is time to refuel.

The tricky thing about hunger is that it can be influenced by our eating behaviour, and as such programmed over time to override our baseline physiological needs.

READ MORE: How many calories do you really need?

Different people may also experience hunger differently, with some extremely sensitive to the slightest feeling of hunger, while others may barely be aware of it and literally have to remind themselves to eat.

In the case of extreme hunger, or hunger that is almost insatiable, it is not a comfortable feeling with all thoughts and energy diverted to seeking satisfaction. Constant hunger can also be suggestive of dietary inadequacies that are driving the urge to seek out food.

So, if you find yourself constantly hungry, here are some areas of your diet to take a closer look at.

You need more carbs

Extreme diets that promote ultra-low carbohydrates intakes of 50g or less are notorious for driving cravings and unsatisfied hunger. As the brain and the muscles rely on glucose as their primary fuel source, chronically low intakes can drive appetite even when calorie intake is adequate.

READ MORE: Navy seal tactic for an eight-minute nap: ‘Best nap of your life’

In the case of ketosis, in which carbohydrates and calories are low enough to start the conversion of fat mass to ketones, hunger may be repressed. In more cases than not though, carbohydrate intake remains too high for ketosis yet too low to adequately fuel the muscle and hence the extreme drive to seek out sweet foods to help restore glucose levels.

The average person will need a minimum of 80-100g of carbohydrate each day, with much higher requirements for those who are training regularly; wanting to gain weight or who have higher energy demands thanks to pregnancy, breastfeeding or just busy, active lifestyles.

You are eating too much sweet food

A diet that is relatively high in refined carbohydrates such as white bread, rice and processed snack foods, can result in fluctuating glucose levels and cravings for more sweet food.

READ MORE: How many calories in your favourite coffee?

The easiest way to take control of these cravings is to ensure that every time you enjoy a meal or snack you combine protein-rich foods such as meat, chicken, fish, dairy, legumes or nuts with a source of good quality carbohydrates such as wholegrain cereal, crackers or bread, fruit or grains.

This will help to slow digestion and regulate the hormones that control appetite. Examples of balanced food combos include cheese and crackers, yoghurt and fruit, eggs on wholegrain toast, or salmon with brown rice.

Your eating times need an overhaul

If you are one of the many people who do not notice hunger when you wake up, or through the morning, before being overcome with the need to eat and snack throughout the afternoon, it is a sign you may need to take a look at the time of day you enjoy your meals.

Late afternoon hunger often results in overeating throughout the afternoon and evening and so the cycle simply repeats.

Reversing this cycle can be as simple as having a light meal such as soup or salad for your dinner and then fasting for 12-14 hours. Over time you will start to notice hunger within an hour or two of waking so you can enjoy a balanced breakfast and early lunch and avoid the extreme drive to eat carbohydrate-rich foods late afternoon.

Your hormones need checking

Extreme, unexplained hunger, minus calorie or carbohydrate restriction or extreme training, may be suggestive of an underlying hormonal disturbance such as insulin resistance — especially if you are carrying extra weight, and are having trouble shifting it.

Insulin is a hormone secreted by the pancreas and high levels of insulin over time can drive the desire to eat ac fuel is not being metabolised as efficiently as it should be. If you have a family history of diabetes, or had gestational diabetes and find you are constantly craving sweet foods even after eating, it may be worth checking your insulin levels.

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Author Susie Burrell is a leading Australian dietitian and nutritionist, founder of Shape Me, co-host of The Nutrition Couch podcast and prominent media spokesperson, with regular appearances in both print and television media commenting on all areas of diet, weight loss and nutrition.

Which type of exercise burns the most calories?

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When it comes to Aussies and their love of coffee, to say some are obsessed — despite the sometimes ridiculous price tag these days — could be an understatement.

But if you’re grabbing a brew more than once or twice a day you could be adding a huge amount of calories to your diet without even realising.

Here we’ve looked at some of the most popular coffee, and other hot drink orders, and ranked them according to how many calories they contain. The great thing is there are many that offer a host of extra benefits than simply being a pick-me-up.

READ MORE: Which type of exercise burns the most calories?

The calories are also based on a order with full cream milk, so if you’re into skim or almond, oat and soy, you’re already much better off.

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They are listed on food labels, frequently referred to in popular diets and something we talk about without necessarily knowing what they should mean to us in terms of our daily food choices – calories.

What are calories?

The units of energy produced when food is digested, and ultimately what determines if we are gaining or losing weight.

Each and every person has different calorie requirements depending on their age, gender, activity levels and the goals they have for their body, and as such there is not a set number of calories a person requires.

READ MORE: Dietitian’s debunking diet fads on TikTok

That’s why many diets are based on significant calorie reductions which ensure weight loss should the regime be followed. But there are a number of metabolic consequences that come from consuming too few calories over an extended period of time.

When it comes to calories, less is not always best. So, how can you work out how many you need, especially if the goal is sustainable weight loss?

Fewer is not the goal

The risk when it comes to calories is that we hold the belief fewer is better. What’s important to remember is that the body requires a certain number of calories each day to preserve metabolic rate.

For the average small woman, this is roughly 1000 calories. This means diets that promote extreme restriction, or calorie intakes less than 1000 a day for long periods of time, are inevitably resulting in a reduction in metabolic rate. Over time, this means muscle mass will be reduced, and weight control will actually become more challenging.

READ MORE: Are your kids eating too much protein?

Working out your baseline

We all have a baseline number of calories that we will approximately burn each day, known as our resting metabolic rate — the bare minimum your body needs to actually function.

There are some online applications such as ‘myfitnesspal’ that can help you calculate this based on your height, weight, age and gender, although there will always be slight inaccuracies depending on how much muscle mass each individual has. As a rough guide, a female will need a minimum of 1200-1400 calories each day, whereas a male who generally has more muscle mass will need 1400-1800 calories.

If your goal is weight loss

To lose ½ – one kilogram of body fat each week, you will need to create a calorie deficit of 200-300 calories each day. It is for this reason that weight loss diets often focus on 1200 and 1500 calories – they are roughly 200-300 calories less than the person needs to function.

READ MORE: Stop your takeaway chips from going soggy by storing them this way

You can easily cut back on calories each day by watching portion sizes, minimising mindless munching and cutting back on high calorie foods such as cakes, biscuits, chocolate and alcohol which contain at least 200-300 calories per serve.

Don’t forget to consider your exercise

Now, this is where many people seeking weight loss go wrong.

They cut back on their calories but they forget they will also need more if they are exercising. The reason for this is an active muscle burns extra calories, and if we do not eat enough calories to fuel the muscle, fat loss will slow down.

This explains why people training an hour a day and eating only 1200 calories do not always lose weight, they actually need to eat more.

As a general rule of thumb, we will need at least 200 extra calories per hour of physical activity we do. That means if you go to the gym for an hour and are a small woman eating 1200 calories, most likely you will need closer to 1400-1500 calories to lose weight when you are exercising.

Keep a eye on any extras

The funny thing about calories is that it is not our day-to-day intake that tends to derail us, rather the little extras that slip in on a daily basis – the mouthfuls of kids’ dinners, or extra chocolate at work, or the extra-large glass of wine.

For this reason, if you are not sure why you are not getting the results you are looking for with your current diet, tracking a day or two of everything you eat is an easy way to see where little extras may be slipping in and blowing out your daily calorie intake.

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Author Susie Burrell is a leading Australian dietitian and nutritionist, founder of Shape Me, co-host of The Nutrition Couch podcast and prominent media spokesperson, with regular appearances in both print and television media commenting on all areas of diet, weight loss and nutrition.

Which type of exercise burns the most calories?

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In a blow to believers in time-restricted eating — a form of intermittent fasting where people only eat during a restricted window during the day — researchers in China have found the method has no significant benefits compared with simple calorie restriction in battling obesity.

“Our data suggest that caloric intake restriction explained most of the beneficial effects of a time-restricted eating regimen,” according to researchers at Southern Medical University in Guangzhou, China.

The study, published this week in the New England Journal of Medicine, split 139 overweight to significantly obese adults in Guangzhou into two study groups that were followed for a year.

READ MORE: Your smartwatch could detect COVID-19 symptoms before you do

One group was told to limit their daily food intake to 1,500 to 1,800 calories a day for men, and 1,200 to 1,500 calories a day for women. Men and women in the other group were told to eat the same amount of calories, but to eat only between the hours of 8am and 4pm.

To track compliance, study participants were asked to keep food diaries and photograph all food they ate.

At the end of the year, both groups lost weight — about 6.4 to 8.2 kilograms — but eating on a time-restricted schedule didn’t produce any significant difference in weight loss between the two groups.

Nor was there any real difference in other markers of weight loss, such as BMI (body mass index, a popular way of measuring weight), waist circumference, body fat or metabolic risk factors such as insulin resistance and blood pressure.

READ MORE: All the best workout hacks you need to know

“Bottom line, the determinant of weight loss, as well as reductions in body fat, visceral fat, blood pressure, and glucose and lipid levels, is dependent on reducing calorie intake, regardless of the distribution of food and beverages consumed throughout the day,” said Alice Lichtenstein, director and senior scientist at Tufts University’s Cardiovascular Nutrition Laboratory. She was not involved in the study.

Prior research showed benefits

Prior research had shown advantages to time restriction. A 2020 review of human and animal studies had found benefits to restricting calories to a shortened period of the day, including a reduction in blood pressure, weight loss and improved longevity.

However, a number of those studies were in mice and those in humans were of much shorter duration, mere months.

The results of the year-long clinical trial are not surprising, said Dr. David Katz, a specialist in preventive and lifestyle medicine and nutrition, who was not involved in the study.

READ MORE: What is your diet personality?

“Restricting time instead of calories does not contribute metabolic magic; rather, it is a form of discipline that helps to control calories,” said Katz.

“My favourite approach is to focus on the quality of foods and diet, and then let quantity control take care of itself. A diet made up mostly of whole, wholesome plant foods is intrinsically satiating at low calorie levels,” he said.

Lichtenstein added: “Decisions on the approach used to restrict calorie intake should be determined by what works best for an individual within the context of their lifestyle. The most important factor is identifying an approach that is sustainable in the long term.”

This story was originally published by CNN and has been republished here with permission.

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Lose weight, live longer: 10 unexpected benefits of the Mediterranean diet

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Easter time brings with it a seasonal excuse to gorge on choccie treats.

And while we would never tell you to limit the amount of chocolate you may or may not have already smashed — it pays to know how many calories you’re actually adding to your day, possibly without even realising.

We’ve rounded up some of our favourite Easter treats and ranked them by calorie count so you can make the best choice for you and your current goals.

Handy tip: It’s all about portion sizes.

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For adults, protein is a bit of a buzzword — you can find protein cereal, protein bread, protein yoghurt and protein pasta, just to name a few supermarkets staples that have responded to consumer demand for protein enriched options.

Indeed, protein is an essential nutrient and plays an important role in muscle growth and recovery, cellular health, and appetite regulation.

While protein is also crucial for growth and development in children, compared to adults, children require relatively small amounts of protein each day. In many cases this means that if our children are loading up on high-protein foods designed with the dietary preferences of adults in mind, they may be far exceeding their protein requirements.

READ MORE: The three food additives you need to avoid

The concern of this is that there is a growing pool of evidence to show that excessive protein intake in childhood, early childhood in particular is associated with excessive weight gain and an increased risk of childhood obesity.

How much protein does my child need?

While adults require 0.8g of protein per kilo of body weight, or an average of 60-100g each day, the requirements for children are much lower. Children aged four to nine years need just 19g of protein each day, and those aged nine to 13 just 34g.

This means that if a preschool-aged child was given a protein-based yoghurt tube rather than a regular yoghurt, they could be consuming their entire recommended daily intake of protein via a single snack food. 

In Australia, young children have been shown to be consuming up to two to three times the recommended intake of protein, largely as a result of consuming excessive amounts of dairy, breads and cereals and relatively large portions of meat. In some cases, this may be the result of smaller children consuming extra milk serves each day, or consuming extra breads and cereals at the expense of fruits and vegetables in the diet.

READ MORE: White, brown, black: Which type of rice should you choose?

All about portion sizes

Ensuring children are not consuming excessive protein does not mean that you have to count macros or weigh food. Rather, it is as simple as making sure the portions of protein-rich foods like meat and dairy are the right size for small children.

Kids under the age of five need just 30-50g or a matchbox size serve of meat, chicken or fish each day. While primary school aged children just 50-80g or the size of a small chop.

When it comes to dairy, opt for child portions of yoghurt, small glasses of milk or child-sized smoothies and milkshakes. While dairy foods are the richest source of dietary calcium, small children under the age of eight require just two dairy rich foods each day, and two to three between the ages of eight and adolescence.

This means a glass of milk and a yoghurt tube is more than enough for the average child, when in reality small children may still be consuming upwards of 500ml of milk each day, which again may be displacing the intake of other foods in the diet.

READ MORE: Simple swaps to double your nutrient intake

Most importantly, remember specialty protein-based breads, cereals and yoghurts are not appropriate for children.

In general, these offer close to 20g of protein per serve, an amount that is suitable for adults or active teens once they are going through their pubertal growth spurt.

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Author Susie Burrell is a leading Australian dietitian and nutritionist, founder of Shape Me, co-host of The Nutrition Couch podcast and prominent media spokesperson, with regular appearances in both print and television media commenting on all areas of diet, weight loss and nutrition.

Sick of chicken? Here’s 13 weird foods surprisingly high in protein

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Star jockey Rachel King is making waves in racing. Through her trailblazing success in the world of elite racing she continues to prove it’s possible for women to reach new heights in a highly male-dominated sport.

Having completed her jockey apprenticeship with renowned racehorse trainer Gai Waterhouse, she lined up for her first professional race in 2016 and in a few short years landed in the history books — becoming the first female jockey to ride in the world’s richest turf race, The Everest.

One of the most in-demand jockeys in Sydney, Rachel will be riding on Converge in The Star Doncaster Mile on Saturday, April 2, at Day 1 of The Star Championships at Royal Randwick Racecourse. We spoke to Rachel ahead of the big race for her honest take on how she fuels her body for race day, and if ‘making weight’ is as hard as it sounds.

Enjoy Rachel King’s day on a plate…

READ MORE: Ian Thorpe’s day on a plate

Breakfast

I am lucky that I’m able to normally eat three meals a day. Breakfast is normally something like avocado on toast or some cereal. If I want something lighter I’ll have a wholemeal English muffin with either Vegemite or peanut butter. Poached or boiled eggs are always a good option too. 

Lunch

Lunch depends on whether I am at home for the day or going to the races. If I’m at home I like to have something like a chicken salad or wrap and some kind of fruit or yoghurt. 

“I grew to love this because Gai Waterhouse used to bring bags of nuts into trackwork when I first worked for her!”

Dinner

Dinner is generally something pretty quick and easy, as I’m not one for spending a long time cooking and normally I don’t have much spare time. I really like seafood, so that’s always a favourite and regular on the menu. I would eat some kind of red meat once or twice a week also. Dinner is normally accompanied by salad or vegetables without dressing. 

Dessert

Dessert, this is where I probably make most other jockeys a bit envious as I can always have dessert if I want to! I’m a sucker for chocolate, so anything chocolatey. 

Snacks

Fruit and nuts are a very handy snack. I grew to love this because Gai Waterhouse used to bring bags of nuts into trackwork when I first worked for her! It was always a great snack mid-morning. I’ll always have some fresh fruit in the house and yoghurt pouches, I find, are a very handy snack too. 

On race day, what changes do you make to your day on a plate? 

I am quite lucky that I don’t ever have to skip a meal to make a light weight, so I don’t have to vary my diet too much come race day. The only thing that normally changes is lunch, as that is while I’m at the races. I try not to eat too much too close to a race as it’s the same with any kind of high-performance sport — you don’t want to feel full or bloated when race riding. 

When training, how do you like to fuel your body? 

During training I can eat and drink like a normal athlete, so that means plenty of electrolytes. 

How does your diet vary during your racing off-season? 

We don’t really have an off season, so I guess this is more for when I get the chance to have a holiday. I actually don’t eat as much if I’m not riding or on holiday, just because I’m less active, therefore I’m generally less hungry. 

Are there any practices you need to follow to make weight for race day? 

Basically, no! This is why most other jockeys envy me! If I am riding around 50kg, which is probably only two to three times a year, I will have a lighter breakfast but apart from that I don’t have to change my diet at all. I’m blessed with a fast metabolism and small body structure, I guess, so am largely consistent throughout.

How do you like to exercise in the lead up to race day? 

I normally ride track work on Saturday morning, so that’s a great warm-up for me on a Saturday race day where I need to be an my optimum.

I have two border collies, Amber and Aria. They are the best companions and exercise buddies. Walking them every day ensures I get out and do some decent exercise regularly. If I haven’t gone to trackwork on a race day morning, then going for a good walk or run along the coastal tracks with my dogs is a great way to start the day. 

JAMES MCDONALD: How an elite jockey trains and eats before a championship race may surprise you

Any health, mindfulness techniques you adopt as a jockey? 

I’ve probably learnt to stay relaxed but focused on a race day, which I think comes from experience. I love the big days and there is nothing better than riding in the best races against the best jockeys. And a good horse! 

I always like to go through race replays after a race day to analyse my performance, but I think it’s equally important to come home and be able to switch off — no matter what industry you work in. [My dogs] are also great to come home to. If I’ve had a bad day at work, coming home to these smiling dogs makes it all better. They are the best distraction and I adore them like family. 

For more information on The Championships Day 1 and 2 visit australianturfclub.com.au.

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The crazy high-calorie diets of seven professional athletes

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Forget the days in which rice was white, and the only decision you had to make at the supermarket was whether you wanted a big or massive packet added to your grocery shop.

Nowadays not only do we have many different varieties of rice readily available, but also a range of different cooking options so you will find rice in cups, pouches and blends with other grains.

So, for all the rice lovers out there it is time to sort out the brown from the wild to the black and everything in between so that you can make the best choice nutritionally for you and your dietary goals.

READ MORE: The difference between dairy and plant-based milks

White rice

Even when it comes to white rice there are plenty of different options. Now you can find short-grain, arborio, medium grain and long grain varieties of white rice in both quick cook and traditional, longer cook options. White rice remains the most common type of rice, but nutritionally it is not the best choice. Processed in a way to have much of the wholegrain component removed, white rice is lower in protein, dietary fibre and essential nutrients compared to wholegrain brown rice. As a heavily refined grain, white rice also has a relatively high glycaemic index, resulting in relatively high blood glucose levels after eating.

Specifically, the shorter grain white rices include sushi rice, and arborio rice commonly used to make risotto. Shorter grain rices have a higher GI than longer grain white rices, and can even become sweet when cooked which is why they are also used to make desserts in some cultures. Medium grain white rice is the variety most commonly served with Asian cuisine and has a relatively high GI.

In addition to short and medium-grain white rice, there is also long grain rice which includes both basmati and jasmine rice. At times referred to as ‘healthier’ options, long grain rice does have a lower GI than short grain rice but still lacks the nutritional density of wholegrain brown rice.

READ MORE: Simple swaps to double your nutrient intake

Brown rice

The popularity of wholegrain brown rice has risen exponentially in Australia in recent years and is now a popular option in quick cook varieties as well as on Japanese menus. A medium grain rice, brown rice is made from more of the wholegrain, meaning it is higher in both dietary fibre and protein as well as key nutrients including iron, Vitamin B and magnesium. With its slightly nutty taste and chewy texture, brown rice is a healthier alternative to white rice as a daily addition is salads, stir fries and sushi.

READ MORE: How to take control of your salty and sweet cravings

Black rice

Sometimes referred to as purple rice, black rice is a nutrient rich, wholegrain rice and contains the antioxidant anthocyanin which gives the rice a deep colour when cooked. Rich in iron and Vitamin E, black rice is more nutritious than white rice, and contains slightly more protein than brown rice making it an especially filling option. With its nutty flavour black rice works well with salads as well as in puddings and desserts.

Red rice

While not as common in Australia, red rice is a wholegrain rice which also retains its rich colour thanks to the antioxidant anthocyanin. With a rich nutty flavour, red rice is extremely nutritious thanks to its high fibre content and versatile, making a great addition to any rice mix or flavoursome salad.

Wild rice

Significantly higher in protein than other types of rice, wild rice is technically a type of grass not rice. Up to 30 per cent lower in calories it is rich in a number of key nutrients including magnesium, zinc and Vitamin B. Although more expensive, wild rice is a great choice nutritionally and can easily be enjoyed mixed with other rice varieties or enjoyed as a base to salad.

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Author Susie Burrell is a leading Australian dietitian and nutritionist, founder of Shape Me, co-host of The Nutrition Couch podcast and prominent media spokesperson, with regular appearances in both print and television media commenting on all areas of diet, weight loss and nutrition.

The food trends set to take off in 2022

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Food additives are routinely given a bad name. Thought to be unnatural and even dangerous, the truth is that the large majority of additives food companies utilise to improve the taste, texture, shelf life and flavour of processed foods (including emulsifiers, natural colours and flavours, salts and food acids, like vinegar) are safe and no cause for concern.

Emulsifiers for example, are simply small, often natural food molecules that are used to mix food together.

But there are a handful of food additives that are not so great for us and when scanning food labels are the ones to avoid where possible, for a number of reasons.

Flavour enhancers (621, 635, 627)

Monosodium Glutamate or MSG (621) is one of the most commonly known flavour enhancers, but there is a range that you will generally find in chicken, cheese or soy flavoured foods.

A form of the naturally occurring glutamates, flavour enhancers give the rich, moorish flavour in many packet snack foods including potato chips, rice snacks, 2-minute noodles and corn chips and are not only associated with over eating these rich tasting processed snacks, but can cause a range of reactions including skin irritation, disrupted sleep and skin rashes in those who are sensitive.

READ MORE: Milk varieties decoded: The difference between dairy and plant-based milks

While some people have no reaction to flavour enhancers, it is the association between these rich tasting foods and overconsumption that is also cause for concern, especially for children. That’s why it’s best to seek out foods with natural flavours where possible.

Artificial sweeteners (900s)

Used to sweeten foods for more than 100 years, artificial sweeteners are chemicals that are significantly sweeter than sugar itself and offer very few calories. Artificial sweeteners are most commonly used in diet products including soft drinks, can be identified by the 900s additives on food labels and include acesulphame K (950), Sucralose or Splenda (955) and Aspartame (951).

For a number of years there has been debate about the safely of artificial sweeteners, but despite this they still are deemed safe for consumption by regulatory bodies. Given this ongoing consumer concern, and since there is now a large number of natural, plant-based alternatives to artificial sweeteners, a simple swap to natural alternatives is likely a better option for our health to help reduce our desire for intensely sweet foods long term.

READ MORE: Dietitian dishes on foods diet culture said were tasty

Artificial food colourings (102, 110, 122-133, 151, 155)

If you were a child of the ’70s and ’80s you will remember the synthetic food colours that were frequently enjoyed in confectionery (think: blue Smarties), birthday cakes and cordial (who doesn’t remember bright red and green cordial?).

While some of the brightest of bright colours have been banned in Australia for some time, there are a few like Brilliant Blue (133) and Sunset Yellow (110) that still slip in, especially via foods such as candy and ice-cream that have been formulated overseas.

Commonly associated with irritability, skin issues and behavioural changes in children, again it is prudent to seek out natural colourings in food where possible, as indeed the majority of food companies now highlight, which explains the duller colours now found in confectionery and cake icing.

For a daily dose of 9Honey, subscribe to our newsletter here.

Author Susie Burrell is a leading Australian dietitian and nutritionist, founder of Shape Me, co-host of The Nutrition Couch podcast and prominent media spokesperson, with regular appearances in both print and television media commenting on all areas of diet, weight loss and nutrition.

Ranked: Sugar content in fruits from lowest to highest

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An Australian nutritionist has dished on the foods she convinced herself tasted good because of diet culture.

In a video shared on her Instagram account, Marika Day critiqued a number of highly popular foods, all of which she now plans to now avoid.

Number one on her list is the non-dairy ice cream, Halo Top.

“Never again will I have Halo Top,” Day says in the video. “Real ice cream all the way.”

READ MORE: Could you pass the FBI’s gruelling fitness test?

Day doesn’t hold back with her second least favourite, the Quest protein bar.

“Nothing has tasted as disgusting as a Quest Bar. I can’t stand them,” she says.

“There are so many better ways to get in your protein than eating these.”

Perhaps surprising, Day says she is not a fan of tuna in spring water.

“I refuse to eat tuna in spring water now. It is only tuna in oil or flavoured tuna because it’s so much yummier,” she says.

READ MORE: Pandemic ruined your sleep? Here’s how to snooze well tonight

Then it was powdered peanut butter’s turn.

“I used to think this was as good as real peanut butter and it’s definitely not. It is not even close. It doesn’t even compare,” she says.

In a follow up video, Day gives her verdict on cauliflower rice.

“I love my carbs so I’ve never had cauliflower rice and I am stoked with that decision and will continue with that,” she says.

Next up, sugar free and fat-free yoghurt.

“Which in my opinion is basically air and provides no satisfaction whatsoever,” she says.

Day then offers her views on Konjac noodles, which she says, as a carb lover she has “avoided at all costs and will continue to do so”.

“But they look like jelly. Not a fan,” she adds.

Day then shares her thoughts on chia pudding — in stark contrast to some of her followers.

“I actually really like chia pudding but apparently chia pudding to many of you is like eating tadpoles. So, there we have it,” she says. 

Day was quick to point to her 78,000 followers that it’s “totally fine to have these foods if you enjoy them”.

READ MORE: Famous people with strange sleeping habits

The videos have been watched more than 70,000 times with many of Day’s followers sharing the foods they have also ditched for the “real deal”.

“Butter. Proper butter on toast is delicious. And no amount of flora proactive will ever be the same,” one person wrote.

“Cauliflower anything. Cauliflower is not pizza. Sorry not sorry,” another person wrote.

“So relate to the tuna in springwater. Tuna in oil Is the way to go for me,” another wrote.

The Butterfly Foundation, the national charity for Australians impacted by eating disorders and body image issues, defines diet culture as a set of beliefs that promote weight loss and equate it with a person’s health, success and self-worth.

More than 1 million Australians currently experience an eating disorder, with less than a quarter getting treatment or support.

If you or anyone you know is concerned about eating disorder or body image issues, you can contact the Butterfly Foundation’s national eating disorders helpline, ED Hope, on 1800 33 4673.

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History of health food advertising in 10 insane ads

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