“When producers told me it was banned I broke down in tears and said, ‘I can’t do this’,” Georgia ‘Toff’ Toffolo said of make-up in the jungle.
Speaking to The Sun, she revealed that she was given special dispensation to apply foundation once a day as she suffers with medically agressive acne.
However, not only did Toff win Queen of the Jungle, she also came out of the outback with clearer skin.
She said: “Being in the jungle has been amazing for my skin. I think it must be something I’m eating. I’m going to have allergy tests.”
If like Toff you struggle with your skin, you don’t have to travel to Australia and live in a hammok to see changes.
We called on skin guru Liz Earle for some diet advice.
5 FOODS TO EAT FOR GOOD SKIN
Beauty isn’t just skin deep. To be your best self on the outside you need the right nourishment within, meaning if you don’t eat the best foods for good skin you’re on the back foot from breakfast.
In recent times, more and more studies have linked skin disorders and gut health – the gut-skin axis is as talked about as the best moisturisers – suggesting that the Good Skin Lottery doesn’t really exist. What does, is plenty of research to highlight how choosing the right foods can calm inflammation in your belly, which in turn helps with clear complexions.
Furthermore, by eating the best foods for good skin you’ll also boost mood and energy levels. And, there’s no compromise on flavour, really.
If you want to break-up with breakouts and help balance your hormones – consistently eating a nutrient-rich diet helps ease period-stressed skin – then read on.
We asked skin guru Liz Earle to share her top five foods for good skin. Here’s what she told us.
1. Veggies High in Probiotics
Despite yoghurt being a well-known probiotic, there’s no need to plough through a family size tub every morning.
Instead, serve asparagus or artichokes as a side to your morning eggs. At lunchtime eat a dollop of hummus (chickpeas are a great source too) with anything and everything. All are jam packed with the same goodness as your diary option.
2. Probiotic Powder
Ensuring the good bacteria thrives in your gut is imperative to good health. Making this your new handbag essential might seem odd, but sprinkling over your shop bought salad will ensure it packs a punch.
3. Cooked then Cooled Foods
Resistant starch – there’s a gaping difference between this and the stuff your Nan uses on collars and you can find it in Itsu.
Resistant starch (RS) is a starch that isn’t fully broken down in digestion and instead ferments in the large intestine. It helps produces short chain fatty acids that help absorb minerals, increase nutrient circulation and prevent the absorption of toxins.
In many ways, RS behaves more like dietary fibre than carbohydrate, because, as mentioned, it’s not broken down into simple sugars in the small intestine.
According to College of Chemical Sciences in Sri Lanka, when rice is cooked and chilled the ‘retrograded starch’, or RS, is increased. In turn, this can reduce the calories.
Get your fix on-the-go in sushi. This makes us miso happy.
[Ed’s note: Not into sushi? Scroll down for Earle’s Kedgeree recipe below.]
4. Olive & Rapeseed Oil
Having fatty sources in your diet is vital for good skin and will help stop flaking. Cook with these oils, or drizzle on salads, as they also contain vitamin E, an antioxidant your skin craves.
5. Fermented Drinks
Want to reach for the vino but already hit your weekly unit limit? Earle recommends having a jug of kombucha in the fridge for just such occasions as it has a sharp acquired taste.
Fermented drinks are fantastic for the gut as they are high in probiotics. To make your own follow Earle’s kombucha recipe below. When done, pour a glass of this goodness and nourish your gut, instead of tormenting your liver.
Liz Earle’s Gluten Free Turmeric Spiced Kedgeree
Serves 4 / 491 calories per portion
4 organic eggs
1 tbsp extra virgin olive or rapeseed oil
1 onion, finely chopped
Sea salt and freshly ground black pepper
3 cloves garlic, finely chopped
2 tsp turmeric
300g wholegrain basmati rice
250g undyed smoked haddock fillets, skinned
100g frozen or fresh peas (soak frozen peas in boiling water for 1 minute and drain)
Handful of flat-leaf parsley, finely chopped
Lemon wedges, to serve
4 tbsp plain Greek yoghurt, to serve
1. Put the eggs in a pan of boiling water for 5 minutes, remove and immerse in cold water. Put to one side to cool.
2. Heat the oil in a large frying pan, add the onion, season well with the sea salt and freshly ground black pepper. Cook for a couple of minutes, then stir in the garlic and turmeric and cook for a few seconds more.
3. Now tip in the rice and stir really well so it absorbs all the flavours. Pour in 900ml of water, turn the heat up a little and bring to the boil, then put the lid on and simmer for about 30 minutes or until the rice is tender and has absorbed all the water.
4. While the rice is cooking, put the fish into another large frying pan, cover with water and simmer gently with the lid on for about 5 minutes or until the fish is opaque and almost cooked through. Remove with a fish slice, drain and flake into chunky pieces, then carefully stir it into the rice along with the peas. Taste, and season some more if needed.
5. Transfer to serving plates, sprinkle with the parsley and garnish with the lemon wedges. Serve with a tablespoon of yoghurt on the side of each plate.
Liz Earle’s Kombucha
Makes 1 litre
Prep: 15 minutes, plus fermenting time (5–18 days)
Equipment: A 1.5-litre glass jar, 1 muslin cloth
- 3 green or black teabags (must have a base of ‘real’ tea)
- 80g granulated sugar (don’t panic – the microbes digest this)
- Kombucha culture (also called a ‘scoby’)
- 900ml boiling water
1. Put the tea bags in the glass jar, add the sugar and pour in boiling water almost to the top (make sure your glass jar can tolerate boiling water). Stir, leave it for half an hour, then remove the tea bags.
2. Now leave it to cool completely, and add your scoby plus any liquid that the scoby comes with. Cover the glass jar with the muslin and leave it in a spot that’s away from direct sunlight and has a steady temperature.
3. Leave the kombucha to ferment; it will take anything between 5 and 18 days. The colour will change slightly and it will become cloudier. Taste, using a small glass – it should taste fruity and tart and maybe a little ‘fizzy’. This means it’s ready. The longer you leave it the less sweet it will become and it will begin to taste sour. It depends on how you like it.
4. Pour the kombucha through a nylon sieve into a large glass or jug – this is for drinking – leaving behind about ¼ in the jar with the scoby. This is what you will use to make your next brew.
The Good Gut Guide by Liz Earle (£25, Orion Spring) is out now in hardback.