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Angela Dowden has a degree in Food Science from Nottingham University and has worked in the food industry for eight years as a nutritionist. For the last 15 years she has also worked as a journalist, writing for everybody from the World Cancer Research Fund to Closer magazine, covering everything from energy density and the fat content of minced beef to the latest celebrity diet. In 2012 she was awarded Nutrition and Health Writer/Broadcaster of the Year. Her nutrition philosophy is fad-free and pragmatic; she loves food and doesn't do lectures on lentils (although she thinks they're lovely too!).