IT'S the time of year when the thoughts of many turn to shedding the pounds after the excesses of the festive season.

Dieting books are purchased, the internet is scoured for information and exercise regimes are undertaken - only to tail off sometime in mid-February.

For years the food manufacturing industry has been coming up with 'low-fat' alternatives to many foods, and these have long been seized on by dieters as they bid to lose weight by cutting calories and lowering saturated fat intake.

And with an acknowledged obesity 'timebomb' ticking away in many western countries urgent action is certainly required.

But, says Broughton Hall-based nutrition expert Professor Verner Wheelock, by trying to lower saturated fat we are going about it all wrong - it's not saturated fat that's making us fat.

Instead it's the huge amount of refined sugar in so much processed food and 'low fat' products that's a major problem.

Professor Wheelock will be outlining his ideas on how we can all eat more healthily at a special 'tasting dinner' to be held at Skipton's Rendezvous Hotel on Friday, January 30, starting at 7pm.

The seven-course dinner will feature locally-sourced ingredients selected to fit in with the latest thinking on healthy eating.

Prof Wheelock says: "Despite the protests from the vested interests, there is little doubt that current poor standard of public health as shown by the figures for type 2 diabetes and obesity is primarily because of the high content of sugar and carbohydrates in the typical diet.

"It is somewhat ironic that many shoppers choose the 'low fat' variants believing them to be healthy. Regrettably this is not the case. By removing the fat a valuable source of nutrients is lost. As the fat is often replaced by sugar the consumer suffers a double whammy.

"Although the Government is still pushing a discredited policy, a growing number of consumers recognise that the way forward is to reduce the carbohydrates and increase the amount of fat in the diet. More and more people are finding out for themselves that this actually works and makes them feel better. There is convincing evidence that this type of diet improves health for most people. With respect to weight loss, the effect is noticeable within a matter of weeks."

Guests at the tasting dinner will be able to sample seven courses of the types of foods which can constitute a healthier diet, and Prof Wheelock will explain the new ideas behind healthier eating and how they can be put into practice.

After each course Chris Wildman of the Town End Farm Shop in Airton will describe the provenance of the ingredients, the procedures applied to ensure that quality standards are maintained. All ingredients are sourced locally wherever possible.

The cost per person is £20, or a table for 10 people can be reserved for £150.

For more information and to book call the Rendezvous on 01756 700100, Prof Wheelock on 01535 636008, or e-mail

reservations@rendezvous-skipton.com