A public lecture to be held at UQ this week will offer an explanation as to why, despite being one of the most technologically advanced nations in the world, Australia has one of the highest rates of lifestyle diseases.
Well known food philosopher Sherry Strong, who has experience as a nutritionist and a chef, will present a lecture entitled “The truth about your food: how knowing what you eat can determine your future” on Friday, April 11 at 12.30pm.
“This public lecture looks at what is happening to our food, how it impacts our health and energy levels, our productivity and ability to think,” Ms Strong said.
“It will present information that will explain how the food industry deceives the consumers about what is really in their food just to sell more.
“It will shock you and cause you to think differently about what you put into your body, but more importantly, it will provide you with information and solutions to protect yourself from becoming another unwitting statistic.”
Ms Strong, who was previously twice her current body weight, believes weight loss techniques highlighted in popular reality TV shows are both pointless and unrealistic.
“I think they’re hype with very little substance to them, but I guess that’s the nature of television,” she said.
“Their major focus is weight loss as opposed to body health.”
Achieving a healthier body, according to Ms Strong, involves avoiding processed foods and staying away from diets.
“Developing a more natural relationship with food is crucial – and incidentally but never more the imperative, what’s good for the body is good for the environment,” she said.
“If you focus on weight loss the problem never goes away, you’re always fixated on maintaining a certain weight.
“You may have removed body fat but aren’t necessarily any healthier.”
Ms Strong said she was certain a large percentage of the audience would be surprised to hear exactly what’s done to foods they purchase regularly.
“Diseases that were once considered rare are now mainstream and common and all of this coincides with the new methods in the growing and processing of our food,” she said.
The lecture will be held at 12.30pm, April 11 in The Physiology Building (building 63), room 358 at UQ St Lucia on Friday, April 11.
MEDIA: Sherry Strong (0412 098 992, sherry@sherrystrong.com), Dr Peter Kraft (0402 710 826) or Penny Robinson at UQ Communications (07 3365 9723, penny.robinson@uq.edu.au)