Wolfgang Leander - Shark Photographer

Drinks: No alcohol but lots of freshly squeezed fruit juices, and about two litres of green tea and Pu-ehr tea per day

Dietician Joan Wides writes:

Wolfgang condemns "haute cuisine" for his own reasons. But this kind of luxurious cooking can also have drawbacks from the health point of view, with its typically high fat and/or sugar levels. But the term haute cuisine can also refer to the current "foodie" focus on good food and cooking inventive dishes with attractive, soundly produced, local, seasonal ingredients. Providing they are of nutritious without being overloaded with fat, sugar and salt, they can fit well within the healthy eating paradigm and are to be encouraged.

In general, Wolfgang has made healthy food choices in terms of oil-rich fish, wholegrain cereals, olive oil and plentiful vegetables and fluids including antioxidant-rich green tea. Adding meat occasionally to his tomato sauce would provide him with iron. He would also obtain more fibre from eating some actual fruits rather than their juices, which lack fibre.

To see Wolfgang Leander's shark photographs, visit www.oceanicdreams.com