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General healthy eating recommendations have traditionally included limiting sugary foods and drinks. This is because free sugar is deemed an ‘empty nutrient’ – it provides calories but no nutritional value.

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There are lots of different foods and drinks that contain sugar. Often these sugars are added during food processing, and these are the ones that should be limited.

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The food reformulation programme focuses on improving the health of New Zealanders by reducing sugar and salt levels in popular food products.

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The Sugar unit plan for level 2 students will help students learn about sugar and the impact it can have on your body and health.

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There are many ways we can eat to support our heart health and all of them are simple variations on a common dietary theme. Here’s what we recommend.

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It’s no secret that drinking alcohol comes with risks to your health. But how does it affect your heart? Here we separate the facts from the fiction. We offer plenty of advice, tips, and ideas to help you reduce or remove alcohol.

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It’s no secret that drinking alcohol comes with risks to your health. But how does it affect your heart? Here we separate the facts from the fiction. We offer plenty of advice, tips, and ideas to help you reduce or remove alcohol.

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Diabetes increases your risk of heart attack and stroke. Learn more about the link between diabetes and your heart.

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What is cholesterol and why is high cholesterol bad for you? Find out how high cholesterol can affect your heart and what you can do to lower it.

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Taking extra time to read food labels when shopping can have big pay-offs, but it can be hard to make sense of all those numbers. Here’s a quick guide to help you navigate the supermarket and decipher food labels.

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Now that you’ve decided to make some healthy changes to your menu, it’s time to look at your recipes and make them as healthy as they can be.

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Low-carb diets have risen in popularity, but there are plenty of ways to eat for a healthy heart. Our review of the latest evidence shows that it’s the quality of carbohydrate that is most important.

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