was born in
and has worked
both here and
in Australia, where he is now based.
Dishes concocted in his award-winning
restaurant in Sydney may have brought
rave reviews but didn't necessarily pay too
much attention to health considerations,
but since diagnosis he has discovered
plenty of recipes that are healthy.
In his first book, with the help of
Susie Burrell, a nutritionist, he developed
guidelines based on dividing food into
three headings: fire, water and coal,
fire foods being high on the glycaemic
index*. They include processed, refined
carbohydrates like pasta, and anything
sugary. Water foods are low on the
glycaemic index (low GI), having little
effect on the blood sugar level. Coal foods
are low GI too, but with lots of protein or
fibre so that they give sustained energy
release. Nuts, lean meat, fish, seeds and
pulses all fit in to this category.
The baddies are Moore's five "white
devils", sugar, pasta, bread, potatoes
and milk. Speaking in an article printed in
The Telegraph, he says, "White rice is one
of the worst things for diabetics, or for
anyone, really. I haven't had rice pudding
for 10 years. It's not worth it. Of course we
Diabetic chef Michael Moore creates healthy meals at no cost to
taste. We spoke to him about making a meal out of misfortune.