Get to know... Libby Clegg
Libby made her Paralympic debut in Beijing in 2008, winning a silver medal in the T12 100m.
Qualified massage therapist, Libby starts competing in 2008 and won many medals during Beijing, London and Rio games.
Formerly a keen ballet dancer, Libby took up athletics aged 9, first competing in middle distance and cross country running before taking up sprinting.
She joined the Macclesfield Harriers Athletics Club in 1999, bursting onto the international scene aged 16 at the 2006 World Championships in Assen, the Netherlands, when she won a silver medal in the T12 200m.
In 2008 she was awarded third place in the BBC Young Sports Personality of the Year.
In 2020 Libby became the first blind participant on ITV’s Dancing on Ice, reaching the final and finishing third with her partner Mark Hanretty
Libby made her Paralympic debut in Beijing in 2008, winning a silver medal in the T12 100m.
At London 2012, Libby won her T12 100m heat in a world record time of 12.17 seconds to qualify for the semi-finals. In the final, Libby ran a time of 12.13 to set a new personal best and take the silver medal.
Libby began working with guide runner Chris Clarke in February 2016 and the pair claimed T11 100m and 200m gold at Rio 2016.
Get To Know Libby Clegg
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For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.