feeling better - eat well

Weakest links in food safety lie with food services and households

2012-02-08T06:22:00.000-08:00

TORONTO, February 8, 2012 /Canada NewsWire/ - The weakest links in food safety are found closest to the plates of Canadian diners, according to a Conference Board of Canada report, released on the second day of the Canadian Food Summit 2012.

"Canada's food safety system generally does a good job at protecting the health of Canadians, but improvement is needed," said Daniel Munro, Principal Research Associate. "It is commonly assumed that farms and food processing companies hold the most responsibility for ensuring safe food, and their role is critical. But most food-borne illnesses are associated with the preparation and storage practices of restaurants, food service operations, and consumers themselves."

In its report, Improving Food Safety in Canada: Toward a More Risk Responsive System, the Conference Board estimates that there are close to 6.8 million cases of food-borne illness annually in Canada. Most are mild and involve minor discomfort and inconvenience. It is rare for consumption of unsafe food to cause serious illness or death in Canada. In 2008, there were 40 such deaths.

Seventy to 80 per cent of food poisoning illnesses are associated with mistakes in the final preparation and handling of food products. About half of all food-borne illnesses are acquired in restaurants and other food service establishments, while many of the remaining cases are linked to food that is stored and prepared in the home.

While farms and food processors are less often the source of food illness, they too are part of the solution. Given their position in the food supply chain and the huge numbers of consumers, even infrequent failures can affect the health of many people.

The Conference Board of Canada report, prepared by the Board's Centre for Food in Canada, identifies five potential areas for improvement:

...Providing small and medium restaurants and food service operators with management advice and information on how they can minimize food safety risks and take effective action in the case of outbreaks. The current model emphasizes inspections, but they occur too infrequently to have a decisive impact on day-to-day food safety practices.

...Encouraging better behaviour among consumers by building on current consumer awareness programs. Consumers appear to know what they should be doing to prepare and handle food safely, but they often don't put that knowledge to use.

...Harmonizing private standards to protect the public interest. It is not well known how well the alphabet soup of private food safety standards contributes to consumer protection.

...Making greater use of technology to improve visibility and traceability. Technologies, such as innovations in manufacturing processes, better machinery, food additives, and/or information technologies that assist in tracing the origins of ingredients or products, can help improve food safety. But some of these technologies entail new risks of their own. Canadians would be well-served by an open debate on the potential benefits and harm of food technology innovations.

...Adding resources to address the potential increase in risks from international food sources. As Canadian meals include more imported foods and ingredients than ever before, additional resources would help ensure that international foods meet Canadian standards.

The report provides a foundation for dialogue on Canada's food safety system and coincides with the Canadian Food Summit 2012. Held Feb. 7 and 8 in Toronto, the Food Summit is part of the Centre for Food in Canada (CFIC), a multi-year Conference Board of Canada program of research and dialogue. About 25 companies and organizations have invested in the project, which will culminate in 2013 with the development of a Canadian Food Strategy.

Collaboration between food industry and government regulators would make a good system better

2012-02-02T09:44:00.000-08:00

OTTAWA, February 1, 2012 /Canada NewsWire/ - Canada's food industry and government regulators have an opportunity to work as partners to make a good system even better, according to a Conference Board of Canada a report, All Together Now: Regulation and Food Industry Performance.

"As a top-tier food producer, Canada is starting from a position of strength. If we build on our current advantages by improving our regulatory systems, we will have the best of both worlds - internationally competitive food companies and a safe regulatory environment," said Michael Bloom, Vice-President, Organizational Effectiveness and Learning.

Food is one of the most heavily regulated sectors in Canada. Laws, regulations, and administrative procedures come from all levels of government. Businesses that innovate in areas such as food additives, infant formula and novel foods, or those that wish to make a health claim, face an especially heavy regulatory standard.

Despite the high level of regulation in Canada's food sector, a survey of almost 1,200 businesses for the Conference Board's Centre for Food in Canada found that a majority of respondents see regulation as either somewhat or very positive for business performance. Furthermore, there is no appetite in business for significant deregulation of the industry.

However, the food industry has also indicated that it sees room for improvement in the regulatory system. The main areas identified are regulatory scope, the transparency of the pre-market approval system and the functioning of the inspection system.

The Conference Board concludes that the food regulatory system would benefit from a more performance-based approach. Setting clearly-defined national objectives in areas such as safety, nutrition and health would enable measurement as to whether regulatory activities achieve public policy goals. Once objectives are set, food companies would be expected to meet these performance benchmarks - as is done in countries such as Australia and New Zealand.

The report identifies structural and process reforms that could help to improve outcomes for food safety and nutrition, while supporting the viability of food businesses. These include:

...Defining national food goals and performance measures;

...Enacting a new Food Act to replace the Food and Drugs Act;

...Instituting an ombudsman to adjudicate disputes between companies and regulators;

...Recognizing the growing role of private standards, and incorporating both public and private systems into a co-regulation model;

...Harmonizing domestic regulatory systems, and selectively harmonizing Canadian and U.S. systems; and

...Recognizing, on a selective basis, pre-market reviews of Canada's major trading partners for innovative food products, to expedite the Canadian approval process.

This report is produced for the Centre for Food in Canada (CFIC). Launched in 2010, CFIC is a multi-year Conference Board of Canada program of research and dialogue. About 25 companies and organizations have invested in the project, which will culminate in 2013 with the development of a Canadian Food Strategy. Read the report here

Today may be the most depressing day of the year but food can change your mood

2012-01-16T06:30:00.000-08:00

More than 5 million Canadians* suffer the winter blues, but it only takes about 28 days to change one's blueprint

TORONTO, January 16, 2012 /Canada NewsWire/ - Avoid feeling blah today, otherwise known as 'Blue Monday,' the most depressing day of the year, by consuming mood boosting brain foods. The Ontario Apple Growers and mood food expert, Patricia Muzzi, hope to inspire happiness by keeping the blues at bay this winter, and beyond, with a simple formula: mood foods = healthy brain = good mood.

Loosely defined, mood foods are foods that are wholesome and natural, and that contain specific vitamins and nutrients that have a direct impact on brain function. When combined with regular exercise, Patricia maintains that most people will experience a noticeable upswing in mood.

"Most people make the connection between food and its affects on their physical body but overlook the profound affect it has on their overall mood. People need to shift their mindset and habits and start eating to feed their brain," says Patricia, personal chef and founder of Mood Food Culinary.

Food for thought: are you feeding your brain?

To determine if you are eating to feed your brain, answer the following five questions with a 'yes' or 'no.'

...Do your eating habits remain fairly consistent throughout the seasons of the year?

...Do you have trouble concentrating or feel sluggish after lunch?

...Do you consume foods/beverages that are high in sugar or caffeine for an instant energy boost?

...Do you wake up tired even after sleeping at least seven straight hours?

...Do you eat until your stomach feels full to ensure you are fuelled for the day?

"If you answered 'yes' to three or more of these questions, you may not be feeding your brain the vital nutrients it needs to keep your mood and energy levels elevated," says Patricia. "Eating foods that help maintain balanced brain chemistry throughout the day reduces the desire for an instant, and temporary, sugar fix and keeps you feeling satisfied, alert and calm."

"The seasonal drop in sunlight affects our brain chemistry which leads to a change in brain functions, such as concentration and mood," says Patricia. "The key to healthy brain chemistry lies in knowing how and what foods impact brain health. Mood foods are important year-round, but especially during the winter months when the potential for depression or 'moodiness' is much higher."

"Ontario apples are a powerful mood food because of the high levels of antioxidants, flavonoids and vitamins that they contain," says Patricia. "Antioxidants and flavonoids protect brain and neuron function thus heightening thinking ability and alertness while complex carbohydrates and B vitamins are critical for balanced serotonin levels which can increase optimism and improve sleep. Even the pure juice of apples has been shown to help reduce problems associated with memory loss. When combined, all of the properties found in apples help to nourish the brain and produce 'happy' chemicals that can help improve one's mood."

Patricia recommends consuming at least one Ontario apple a day, whether fresh out of hand or as part of a balanced meal. Together with the Ontario Apple Growers, she has created four mood enhancing recipes that feature Ontario apples alongside other brain boosting foods: Baked Ontario Apple Frittata Cups, Ontario Apple Mac and Cheese Bake, Quesadillas with Ontario Apple Salsa and Ontario Apples and Almond Butter Whole Wheat Cookies. For these and other recipes, visit www.onapples.com.

"Drastically changing eating habits, or replacing certain foods with healthier alternatives can sometimes be a challenge," admits Patricia. "Especially after the holidays, as many people find themselves coming off an eating frenzy of rich, decadent foods. By eating a certain way for an extended period of time, we end up creating an internal blueprint. Our brain comes to expect certain habits, and when it is deprived of those rituals, it sends out a 'signal' in the form of an emotion, for example moodiness, or craving."

It takes an average of 28 days to change a blueprint, according to Patricia. "It is important to gradually make changes without excessively alarming the brain. Eating good mood foods eases the brain from any stress it undergoes while changing eating patterns. It needs the glucose from complex carbohydrates, fruits and vegetables to keep it going, and any other nourishing vitamins and minerals will further enhance its performance."

*Between the months of October and April, it is estimated that 2 to 3 out of every 100 Canadians (approximately between 680,000 and one million Canadians) suffer from Seasonal Affective Disorder (SAD), episodes of depression that usually occur during winter. Approximately 15 per cent (more than five million Canadians) have the 'winter blues' experiencing less severe symptoms including low energy, withdrawal and anxiety. These numbers are based on reported cases only, which suggests that the number of Canadians suffering from SAD or the 'winter blues' may in fact be higher. (Canadian Mental Health Association, http://cmhaff.ca/mood-disorders/season-affective-disorder-sad)

Enjoy local apples year round

According to a recent Nielson study, 75 per cent of Canadians would choose to eat local foods over anything else. In the past, as a result of the Canadian climate, consuming fresh, local apples was limited to harvest season, mostly between the months of September and November. However, controlled atmosphere storage (known as CA), carefully controls temperature, humidity, oxygen and carbon dioxide, allowing Canadians to enjoy superior, local apples throughout most of the year.

About Ontario Apple Growers

The Ontario Apple Growers represents 215 commercial apple growers. There are approximately 16,000 acres of apples produced in Ontario. The major apple-producing areas in Ontario are along the shores of Lake Ontario, Lake Erie, Lake Huron and Georgian Bay. For more information, visit www.onapples.com.

Christmas Leftovers - safe handling

2011-12-26T03:31:00.000-08:00

Basic steps to ensure that leftovers are eaten safely to help reduce the risk of foodborne illness during the holiday season

from Health and Safety Watch - December 25, 2011 - Canadians traditionally enjoy gathering with family and friends for parties, pot lucks, and family gatherings over the holidays and these gatherings regularly generate leftovers. Health officials provide basic steps that should be taken to ensure that leftovers are eaten safely to help reduce the risk of foodborne illness during the holiday season.

If food is left at room temperature for more than two hours, bacteria can grow to harmful levels making it unsafe to eat. The two-hour period starts when the food is removed from the oven and includes the time before and after service of the food. The most important thing to remember is that once food has been cooked it should be refrigerated or frozen within two hours.

Leftovers can be very safe to eat and enjoyed as long as certain food-handling practises are followed:

Handling leftovers

...Before and after handling leftovers, wash your hands with hot soapy water, as well as all utensils, dishes and work surfaces.
...For added protection, you may want to sanitize utensils, dishes and work surfaces. Normal household sanitizers or a mild bleach solution (5 ml/1 tsp. bleach per 750 ml/3 cups water) may be used.
...Keep foods out of the danger zone, between 4°C (40°F) and 60°C (140°F) to prevent the growth of harmful bacteria.
...Throw away any cooked food left out for more than two hours.
...Never rely on your nose, eyes or taste buds to judge the safety of food. You cannot tell if food is contaminated by its look, smell or taste.
...When in doubt, throw it out!

Cooling leftovers

...Refrigerate all leftovers promptly in uncovered, shallow containers so they cool quickly.
...Very hot items can first be cooled at room temperature. Refrigerate once steaming stops.
...Leave the lid off or wrap loosely until the food is cooled to refrigeration temperature.
...Avoid overstocking the refrigerator to allow cool air to circulate freely.

Storing leftovers

...Always use a clean container to hold leftovers, or wrap leftovers in leak-proof plastic bags to prevent cross-contamination.
...Keep different types of leftovers separate.
...Eat refrigerated leftovers within 2 to 3 days, or freeze them for later use.
...Date leftovers to help identify the contents and to ensure they are not stored too long.

Defrosting leftovers

...Thaw frozen leftovers in the refrigerator or in the microwave. Ensure food is properly sealed.
...Consume or cook the leftovers immediately after they have thawed.

Reheating leftovers

...Reheat leftovers to a safe internal temperature of 74ºC (165ºF).
...Use a digital food thermometer to check the temperature.
...Bring gravies, soups and sauces to a full, rolling boil and stir during the process.
...Discard uneaten leftovers after they have been reheated.

Reheating in a microwave

...Use only containers and plastic wrap designed for use in the microwave.
...Loosen the lid or wrap to allow steam to escape.
...Stop the microwave midway through reheating and stir the food so that the heat is evenly distributed.
...Rotate the plate several times during cooking if your microwave does not have a rotating tray.

To ensure a happy and healthy holiday season and safe food handling all year, remember these four simple rules: cook foods to proper temperatures; chill foods properly in the refrigerator; when storing leftovers, keep raw foods separate from cooked foods to avoid cross-contamination; and keep your hands, utensils and work space clean and disinfected.

It's estimated that there are approximately 11 million cases of food-related illnesses in Canada every year. Many of these illnesses could be prevented by following proper food handling and preparation techniques.

For more information on food safety tips for leftovers, please visit: Government of Canada's Food Safety Tips for Leftovers

...read the full story at Hea;th and Safety Watch

Holiday food safety reminder ~ Many of the foods found at holiday parties can carry bacteria that cause illness

2011-12-22T05:53:00.000-08:00

December 21, 2011 - Health & Safety Watch - Food is an important part of many holiday celebrations. However, many of the foods found at holiday parties, such as baked goods, eggnog, cider, seafood and turkey, can carry bacteria that cause illness. Health Canada is reminding all Canadians of some basic steps they can take to help reduce the risk of foodborne illness during the holiday season.

Baked goods: Holiday cookies and squares are a special treat, but uncooked cookie dough, batters or frostings made with raw eggs can contain Salmonella bacteria. Always make sure your baked goods are cooked thoroughly and never lick the spoon or eat raw cookie dough when baking using raw eggs.

Eggnog: Store-bought eggnog is pasteurized to remove any dangerous bacteria before it is shipped for sale. If you're making eggnog at home using raw eggs, be sure to heat the egg and milk mixture to at least 71° C (160° F). Immediately after heating, refrigerate the eggnog in small, shallow containers to allow it to cool quickly. Or, use pasteurized egg and milk ingredients, which are available at many grocery stores.

Fruit juice and cider: When making punch or serving cider, check the product label to make sure the juice or cider has been pasteurized. Unpasteurized juice may contain bacteria like E.coli or Salmonella that may cause serious illness, especially in children, the elderly and people with weakened immune systems. If it has not been pasteurized, you can make it safer by boiling the product before serving.

Oysters and seafood: Some people enjoy eating raw seafood, such as oysters and sushi, during their holiday festivities. However, raw or undercooked fish and seafood may contain bacteria, parasites or viruses, so special care is needed in their preparation and handling. Keep seafood like raw oysters or cold cooked shrimp rings refrigerated and serve them on ice to ensure they remain cold at holiday buffets. People who are more vulnerable to the risks of foodborne illness, such as older adults, pregnant women, young children and people with weakened immune systems, should avoid eating raw or undercooked fish and seafood.

Holiday Buffets: If you are serving food buffet-style, use warming trays, chafing dishes or crock pots to keep hot foods hot, and put serving trays on crushed ice to keep cold foods cold. Don't let food remain at room temperature for more than two hours or add new food to serving dishes already in use. Instead, use a clean platter or serving dish each time you re-stock the buffet.

It's estimated that there are approximately 11 million cases of food-related illnesses in Canada every year. Many of these illnesses could be prevented by following proper food handling and preparation techniques.

For more information about safe food preparation, please visit:

...Government of Canada's Holiday Food Safety Tips

...It's Your Health on Holiday Food Safety

... Health Canada's Holiday and Winter Safety Video

...The Government of Canada's Turkey Food Safety Tips

...Partnership for Consumer Food Safety Education's Be Food Safe Canada Campaign

Read the full story at Health & Safety Watch

Season's Eatings: Nearly Two-Thirds of Canadians Will Overindulge This Holiday Season

2011-12-20T09:23:00.000-08:00

Behaviours Put Canadian Holiday Health on the Naughty List

TORONTO, December 20, 2011 /Canada NewsWire/ - Studies show that, as a whole, Canadians are making a more conscious effort to live healthier lives. A recent Ipsos Reid survey commissioned by the Canadian Health Food Association, Canada's largest national trade association dedicated to the natural health products industry, shows that more than half (57%) of Canadians are making healthier food choices and incorporating additional physical activites into their daily lives (40%). But, now that the holidays are here, 65 per cent of Canadians are expecting to take on a more carefree attitude over the holidays and indulge in at least one behaviour that is not optimal for their overall health.

"As busy as we are, the reality is that the added demands of the holidays are enjoyable," says Kyle Jones, a dedicated Canadian Men's Triathlon Team athlete, who is also no stranger to the occasional indulgent moment. "That said, the eating, drinking, exercising and sleeping habits that come along with the season can often leave us feeling less than our best and unable to enjoy everything the holidays have to offer."

To get through the hustle and bustle of the holiday season, the Canadian Health Food Association suggests a variety of simple options that anyone can use in their daily routine to help them function at their best.

Drink and be Merry

This holiday season, more than one-third (38%) of Canadians will consume more alcoholic beverages than they usually do throughout the year. The effects of a hangover may vary, but the most common cause is dehydration. While nearly half (49%) of Canadians have started or increased their water consumption, it's important to not get confused into thinking that all beverages will hydrate you! As the brain absorbs alcohol, it turns off its thirst response, and the kidneys release water, resulting in the body losing water without telling you to replenish it.

As a rule of thumb, always pre-hydrate with approximately three cups of water before indulging in an evening of festive cheer and, if you choose to consume alcohol, alternate it with water throughout the night as it will help you function better the next day. B vitamins have also been found to help when you've indulged in a little too much "spirit" by helping your body hydrate faster and turn your food into much-needed energy.

Stuff the Stocking; Not the Stomach

When faced with breaded appetizers, rich side dishes and sugary treats, 40 per cent of Canadians will indulge in foods with higher carbohydrate, fat and/or sugar content this holiday season. If you do find yourself enjoying the holiday sausage rolls a little too much, try engaging in some gentle exercise as soon as possible after eating - increasing your heart rate a little either right before or after a heavy meal can help reduce blood fats. Encourage family and friends to join you for a walk to enjoy the festive outdoor décor following a large sit-down meal; or walk home after a party (just remember to follow pedestrian safety tips).

Settle Down for a Long Winter's Nap

While nothing increases energy during the holidays like getting a good night's sleep, the reality is that holiday parties, events and late nights spent shopping and wrapping presents can make it difficult to get the seven to eight hours of sleep per night. While Atlantic Canadians are the most likely (45%) to find it difficult to get their usual rest over the holiday season, adding ginseng to a health plan can help stimulate the body and brain and provide energy for someone that was late to bed and early to rise.

In addition to functioning better, a well-rested person can have healthier looking skin as the cells regenerate faster. Vitamin E can help you look refreshed too as it acts as an antioxidant and protects fatty tissues to keep the skin looking healthy.

"We know that nearly one-in-three, (30%) of Canadians have started taking or increased their natural health product use over the past two years," says Helen Sherrard, president of the Canadian Health Food Association. "Canadians are looking to proactively treat and manage their overall health and there are a number of natural health products they can use to help them be at their best."

Nearly half (47%) of all Canadians will be spending less time outdoors this winter which can limit their exposure to vitamin D. The "sunshine vitamin" helps reduce chances or heart disease, support immune system function and regulate calcium in the body. It can help Canadians feel less stressed while juggling holiday errands.

Those planning on spending some time under the mistletoe may want to consider stocking up on vitamin C supplements. It can help to reduce the length and severity of cold and flu symptoms. One of the most common supplements available, vitamin C cannot be stored by the human body and it can be difficult to obtain the required dose on a healthy meal plan alone.

Whether you're looking forward to the food, shopping, entertaining, socializing or anything that makes the season special to you, there are a number of simple options you can use on a daily basis to help you function better while enjoying the holidays.

"Allow yourself to indulge," says Jones. "Just add in some good, healthy choices too. You'll feel better and your body will thank you."

About Kyle Jones

At age 27, Kyle Jones is the youngest member of the Canadian Men's Triathlon Team competing in the World Championship Series in 2012. He has steadily climbed the international rankings and has been recognized as the top-ranked Canadian male triathlete. With three consecutive ITU Continental Cup wins to start the 2011 season, crossing the finish line as the top Canadian at the Olympic Test event in London, and being the first Canadian in over 10 years to beat two-time Olympic medalist Simon Whitfield, also his mentor, training partner and close friend, Kyle is rapidly approaching his goal of competing in his first Olympic Games, and ultimately, standing on the podium, in London 2012.

About The Canadian Health Food Association

The Canadian Health Food Association is Canada's largest national trade association dedicated to the natural health products industry. Representing manufacturers, retailers, wholesalers, distributors, and importers of natural health and organic products, the Canadian Health Food Association has more than 1,000 members in the natural health and organic product category, and works with federal and provincial government representatives, including Health Canada and elected officials, to ensure Canadians have easy access to natural health products.

For more information on the Canadian Health Food Association and the natural health products industry, visit www.nhpsnotdrugs.ca.

These are some of the findings of an Ipsos Reid poll conducted between November 21-28, 2011, on behalf of the Canadian Health Food Association. For this survey, a sample of 1,026 Canadians from Ipsos' Canadian online panel was interviewed online. Weighting was then employed to balance demographics to ensure that the sample's composition reflects that of the adult population according to Census data and to provide results intended to approximate the sample universe. A survey with an unweighted probability sample of this size and a 100% response rate would have an estimated margin of error of +/- 3.1 percentage points, 19 times out of 20, of what the results would have been had the entire population of adults in Canada been polled. All sample surveys and polls may be subject to other sources of error, including, but not limited to coverage error, and measurement error.

Rising Food Prices: U of G Economists Predict Some Relief in 2012

2011-12-12T11:35:00.000-08:00

GUELPH, Ontario December 12, 2011 - University of Guelph News Release

Canadians will get a small break at the supermarket in 2012, as food prices will increase only marginally in the coming year, according to a forecast by two University of Guelph professors.

However, they predict that unstable economic conditions will continue to affect the food industry, with restaurants, food banks and specialty industries looking for ways to reduce waste and improve sustainability.

"The last few years have been challenging for Canadians with less means,” said Prof. Sylvain Charlebois, associate dean of research and graduate studies in Guelph’s College of Management and Economics. He wrote the 2012 Food Price Index forecast with U of G economics professor Francis Tapon. “Expected food price relief may come as good news for these families in 2012."

The economists predict that general food prices will increase by no more than two per cent on average. They expect an increase in meat prices of about three per cent; fresh vegetables, one to three per cent; baked goods, three per cent; and restaurant meals, two per cent.

The anticipated price increases are much more modest than those experienced this year. In 2011, dairy and eggs prices went up 11 per cent in 2011; fresh vegetables, 10 per cent; baked goods, seven per cent; fresh fruit, six per cent; and meat, five per cent.

The U of G professors had predicted an overall increase of about five to seven per cent for this past year.

Tapon said,

“We saw significant increases in retail prices, primarily because input prices went up significantly".

"For 2012, it’s expected that input prices won’t have as much of an impact as they did in 2011."

The researchers expect that competition in Canadian food retailing – specifically the arrival in Canada of Target stores – will help keep down food prices next year.

Charlebois said that

"retail price hikes over the past year have induced Canadians to rethink their attitude towards food in general."

Consumers have been buying foods more tactically, eating out less and limiting purchases of premium food products such as organically grown and fair trade. This pattern is expected to continue in 2012.

The economists base their predictions on factors including climate, economic risks, energy costs, currencies and trade, and Canada’s food distribution and retail landscape. They also consider domestic fundamentals such as consumer debt and inflation.

Of these, the economy and climate are the most concerning.

"We cannot remember a period with so much uncertainty in economic outlook and no obvious easy way out,” Tapon said. “Food prices will reflect this uncertainty."

For example, European financial instability will continue to affect both retail food prices in Canada and import prices for Canadian food importers.

Climate is the most unpredictable economic driver of food prices.

"It’s an important factor,” said Charlebois, an expert in food distribution and safety. “Every year, the global agricultural economy witnesses the impact of climate change. Productivity and yields are affected by weather constantly, whether regional or beyond."

Washing pre-washed ready-to-eat bagged produce may do more harm than good - Who Knew?!?

2011-12-03T06:47:00.000-08:00

from Health & Safety Watch

Pre-cut, bagged, pre-washed produce has increased in popularity over the last few years. The convenience of ready-to-eat bagged produce has allowed consumers with hectic lifestyles to add healthy leafy greens, fruits, and other vegetables to their diet easily. Recent recalls of ready-to-eat bagged produce have raised questions on how to handle it safely at home.

Tips for handling ready-to-eat produce safely

While we [FDA] recommend that you wash intact produce, such as apples, head lettuce, and whole carrots before preparation and consumption, many pre-cut, bagged, or packaged produce items like mixed salad greens are pre-washed and ready-to-eat. It is unlikely that consumer washing of such products will make the product cleaner compared to a commercial triple wash. It is possible that the additional handling may contaminate a product that was clean. If you’re not sure if your packaged produce is ready-to-eat, look at the label. If the package indicates that the contents have been pre-washed and are ready-to-eat, you can use the product without further washing.

If you choose to wash a product marked “pre-washed” and “ready-to-eat,” be sure to use safe-handling practices to avoid any cross contamination.

...Wash your hands for 20 seconds with warm water and soap before and after handling the product.

...Wash cutting boards, dishes, salad spinners, utensils, and countertops with hot water between the preparation of raw meat, poultry, and seafood products and preparation of produce that will not be cooked.

Additional Produce Tips

...Choose only ready-to-eat produce that is refrigerated or surrounded by ice before buying

...Refrigerate all pre-cut, ready-to-eat produce promptly

...Make sure that produce, including ready-to-eat produce, is not bruised or damaged

...Separate ready-to-eat produce from raw meat, poultry, and seafood in your refrigerator

...Never use detergent or bleach to wash produce. These products are not intended for consumption.

...Throw away ready-to-eat produce that has touched raw meat, poultry, or seafood.

...Return any uneaten ready-to-eat produce to the refrigerator or discard

The above information provided by the U.S. Food and Drug Administration discusses that washing pre-washed ready-to-eat produce may do more harm than good. Who knew?!?

Heart and Stroke Foundation: Sodium Reduction Must be a Priority for Canada

2011-11-17T07:43:00.000-08:00

OTTAWA, November 17, 2011 /Canada NewsWire/ - The longer Canada delays measures to reduce dietary sodium, the greater the risk to Canadians, says the Heart and Stroke Foundation of Canada. The Foundation calls on the federal government to begin implementing recommendations laid out by the Sodium Working Group in July 2010.

Sodium consumption contributes to high blood pressure - the number one risk factor for stroke and a major risk factor for heart disease. About six million adult Canadians have high blood pressure.

Despite several recent scientific reports questioning the connection between dietary sodium and cardiovascular health, there is in fact a wide-body of evidence that demonstrates the link between high sodium consumption and heart disease and stroke. The connection is real.

It is estimated that one in seven deaths from stroke and one in 11 deaths from coronary heart disease could be prevented if Canadians reduced their sodium intake by 1,840 mg per day (roughly ¾ tsp).

On average, Canadians consume too much sodium. Our levels well exceed what is recommended by international agencies and Health Canada. The average Canadian consumes about 3,400 mg of sodium a day, the vast majority of which is contained in processed foods.

"Recent studies questioning the link between high sodium intake and elevated blood pressure are far from compelling and do not warrant a change in current thinking and practice about limiting sodium consumption in the Canadian population," says Bobbe Wood, President of the Heart and Stroke Foundation of Canada. "Downplaying the sodium blood pressure connection is dangerous especially if it discourages Canadians from taking the simple step of consuming less salt."

According to the Foundation, these studies if broadly misinterpreted can undo years of public information on the benefits of sodium reduction.

Reducing sodium to the levels recommended by the federally appointed Sodium Working Group will reduce the number of heart attacks in Canada and save lives. In 2010 the federal, provincial and territorial (FPT) ministers of health called for the adoption of the interim goal of reducing the sodium intake of Canadians to 2,300 milligrams per day by 2016, and the implementation of voluntary industry targets and monitoring for sodium reduction.

This November's meeting of the FPT health ministers will provide an excellent opportunity for governments to propose critical next steps in this area. The Foundation urges the federal government to establish sodium reduction targets for packaged foods and an accompanying monitoring mechanism as soon as possible.

"Other developed countries have instituted sodium reduction plans and are seeing the benefits," says Wood.

In Canada, it has been estimated that a decrease in the average sodium intake of about 1,800 mg per day would prevent 23,500 cardiovascular disease events per year - a decrease of 13 percent, resulting in a total of direct and indirect health care savings of $2.99 billion per year.

The Heart and Stroke Foundation works with government, industry, health partners, and through our Health Check™ food information program to reduce sodium in our foods, and to remind Canadians of the link between nutrition and risk factors for heart disease and stroke. To meet Health Check criteria 14 companies removed 500,000 kg of salt from their products in just four years. The Foundation also continues to fund and support research to improve healthy eating.

The Heart and Stroke Foundation encourages Canadians to prepare their meals at home and eat as much fresh food as possible, limit their consumption of processed foods, eat five to 10 servings of fruit and vegetables a day, eat lower-fat products, and include items from the four food groups. Healthy recipes can be found online at heartandstroke.ca and in the free Health Check Recipe Helper app at heartandstroke.ca/mobileapps.

The Heart and Stroke Foundation ( heartandstroke.ca), a volunteer-based health charity, leads in eliminating heart disease and stroke and reducing their impact through the advancement of research and its application, the promotion of healthy living, and advocacy.

UK Shoppers Throw Out 10% of Their Weekly Shop Uneaten

2011-11-12T09:16:00.000-08:00

from TreeHugger.com
by Sami Grover - Living / Green Food

From news that discarding food wastes more water than showering to the stunning revelation that half of all food produced globally goes uneaten, we're not short on statistics showing the profoundly unsustainable nature of our food waste problem. But here's another one courtesy of The Guardian, it seems that the average British shopper throws out 10% of all the groceries they buy each week:

The average British shopper estimates that they bin almost 10% of the food bought in their weekly shop, while 8% admit to throwing away as much as a quarter of their food on a regular basis, according to new research on Monday. Households could save £50 a month, or £12bn a year across the UK, by taking steps to tackle the growing problem of food waste. Yet nearly half (46%) admit that they do not know the correct way to store it safely. More than two-thirds (67%) of consumers claim they do not always plan their shopping trips by making a list or meal planning, but spontaneously decide what to buy in the store

U of G Food Science Researchers Featured in Globe and Mail

2011-11-08T06:21:00.000-08:00

GUELPH, Ontario November 07, 2011 - University of Guelph In the News

Research by University of Guelph food science professor Robert Lencki and research associate John Craven is featured today in the Globe and Mail.

They’ve discovered how to produce a fat that has the same melt-in-your-mouth quality of cocoa butter but is much better for you. The secret, they say, is using a kind of fat called diacylglycerols, which the body metabolizes differently than the triacylglycerols of regular cocoa butter. Read more

The photo that accompanies the article was taken by Susan Bubak, a senior writer and photographer in University of Guelph's Department of Communications and Public Affairs.

Consumers Worry About Flavour, Not Trans Fats in Snacks

2011-11-08T04:50:00.000-08:00

GUELPH, Ontario November 07, 2011 - University of Guelph News Release

Despite warnings about the health risks of eating trans fats, consumers know little about them and are reluctant to give up snack foods containing them, according to a recently published study by researchers including a University of Guelph professor.

Co-authored by Prof. Sylvain Charlebois, associate dean, research and graduate studies, in the College of Management and Economics, the 2009 study was the first to examine perceptions of consumers in Regina, Sask., following increased government and media attention to the health risks of trans fats. The study is available online.

Trans fats are created by hydrogenating unsaturated fat such as vegetable oil to harden it, as in margarine. Health Canada warns that trans fats raise blood levels of “bad” LDL cholesterol, which is a risk factor for heart disease. Trans fats also lower blood levels of “good” HDL cholesterol, which protects against heart disease.

“In 2005, the Canadian government implemented a policy of mandatory food labelling for trans fat,” Charlebois said. “However, four years later, people were not exactly mindful of the health risks of trans fat, such as its link to coronary heart disease.”

Among 211 people who completed a 21-item survey at three Regina grocery stores, 98 per cent had heard of trans fats and 96 per cent knew that trans fat is found in processed foods.

Although 91 per cent of the consumers identified trans fat as a concern, 44 per cent called it a “minor concern,” and none indicated that they looked for trans fat information on food package labels.

“The study showed that, unless people are asked to look specifically for trans fat, they don’t check for it, even when they read the nutrition facts label," said Charlebois. "Consumers notice if the words ‘no trans fats’ are placed big and bold on the front of snack packaging, but they tend to overlook the words ‘non-hydrogenated fat’ in the small print on the back.”

Even the claim of “contains 0 trans fats” means the food still contains trans fat, only in a very small quantity — less than 0.2 grams of trans fat per serving of a stated size, according to the Canadian Food Inspection Agency. If a person eats more than a single serving, the amount of trans fat consumed adds up.

Charlebois said that, although tasty foods with pleasant “mouth feel” have been developed without trans fats, some manufacturers have been slow to react, and people who enjoy snacking are probably ingesting more trans fats than they realize.

Study respondents said their most popular snack was fruit, followed by popcorn and potato chips. Although 73 per cent of respondents said they had changed their diet so as to eat less trans fat, 63 per cent said they would not stop eating snack foods containing it.

Asked to choose between microwaveable popcorn products with and without trans fat, 84 per cent of respondents selected the trans fat-free option. When asked why, 37 per cent said the snack contained no trans fat; 40 per cent said they had read the product’s nutritional facts information.

Respondents aged 18 to 40 were significantly more likely than other age groups to choose the trans fat popcorn. Among their comments: “My daughter likes it”; “snack consumption is not often”; “pleasure in eating is more desirable than the health concern.”

“Despite improved awareness of the elevated risk of coronary heart disease associated with the consumption of trans fat, people don’t actively seek out information about it on food packaging," said Charlebois, "and when they get the munchies, young people are less likely to make their choice based on the amount of trans fat.”

The study shows that, when it comes to selecting a snack, flavour and force of habit may override a perceived health risk.

Risks of consuming unpasteurized fruit juice and cider ~ Pasteurized products are a safer option

2011-10-20T06:59:00.000-07:00

October 19, 2011 - Health and Safety WatchWith the fall harvest season approaching, public health officials are reminding Canadians that unpasteurized apple juice or other unpasteurized products, such as unpasteurized cider, and other fruit juices can sometimes be infected with harmful bacteria.

“The British Columbia Centre for Disease Control recommends that unpasteurized apple juice and cider be boiled for at least a minute before consuming,” says Lynn Wilcott, Acting Program Director of Food Protection Services. ”Medical health officers from across the country have stated that only pasteurization can guarantee that apple juice and cider are free of pathogens such as E. coli and Salmonella.”

Both retailers and consumers should check with the producer or vendor before buying apple juice or cider to determine if it has been pasteurized. If this information is not on the label, consumers can ask their retailer or producer, or phone the number on the product label. In the absence of information, people should consider the possible risks before consuming the product.

Unpasteurized Products

Unpasteurized juice products can be contaminated with harmful bacteria such as Salmonella and E. coli, viruses, and parasites like Cryptosporidium, which can make vulnerable individuals such as children, especially those under the age of six, very ill, and can even lead to death. The organism most often identified in recent outbreaks is E. coli O157:H7.

Three outbreaks of illness from E. coli O157:H7 in the United States in 1996 were linked to unpasteurized juice/cider. These incidents proved that harmful bacteria can survive in [E. coli] high acid products such as juice or cider, if contaminated. In the fall of 1998 in Ontario, 14 cases of food-borne illness including seven cases of confirmed E. coli O157:H7, were reported. Unpasteurized juice/cider was suspected in these cases. Local health officials identified one batch of unpasteurized non-commercial, custom-pressed apple cider as the most likely source.

Symptoms of a food-borne illness such as E. coli infection can include stomach cramps, vomiting, fever and bloody diarrhea and can occur within two to 10 days of consuming contaminated food. People who experience any of these symptoms should contact their doctors immediately.

Raw fruit does not naturally contain such illness-causing organisms. It may become contaminated if it falls to the ground and comes into contact with animal droppings. Other possible sources of contamination include harmful bacteria in water used for growing or processing the fruit, improper food handling practices and soiled equipment.

Unpasteurized juice products can be found at some farmers' markets, local orchards, cider mills, roadside stands and juice bars. While the risk of becoming seriously ill by consuming unpasteurized juice products is generally low for most adults, the possible danger to vulnerable groups is much greater. This becomes even more of a concern during the harvest season because schools often take students to orchards as part of class field trips.

People in vulnerable groups, including young children, the elderly and people with weakened immune systems should not drink unpasteurized apple juice or cider. These at-risk groups should take the following precautions:

...Drink only pasteurized juice and cider.

...Check the label to ensure that the product is pasteurized.

...Ask the retailer or producer if the product is pasteurized and/or avoid the product altogether.
•Refrigerate all pasteurized products and respect the best before dates to ensure freshness and quality.

Remember that freezing or refrigeration does not make unpasteurized juice and cider safe.

Pasteurized Products - A Safer Option

The majority of juices and ciders sold in Canadian stores are pasteurized. Juice/cider that is pasteurized has been treated to kill harmful bacteria and to extend shelf-life. Pasteurized products include all products packaged in cans, bottles and juice boxes that are found unrefrigerated in the juice section of the grocery store. These products are often referred to as shelf-stable. Concentrated juice and juice from concentrate are also pasteurized. Additionally, some juice/cider that is sold in refrigerated display cases or at produce sections of the store may indicate on their labels that they are pasteurized. Consumers can check for such labelling information directly on juice packages. These pasteurized juice products represent a safer option.

Sage, Rosemary, and Thyme

2011-10-06T07:02:00.000-07:00

Fall, leaves, fall; die, flowers, away;
Lengthen night and shorten day;
Every leaf speaks bliss to me,
Fluttering from the autumn tree.

– Emily Brontë (1818–48)

October 6, 2011 - from the newsletter of the Old Farmers Almanac - These are among the herbs that you can successfully bring indoors if your herb gardens still prosper and the first autumn frost hasn’t hit yet.

Sage and thyme transplant easily, as does rosemary, but all will need a spot that is not too dry and in good light. A southern window exposure helps to keep the herbs from getting too leggy indoors.

Pinching off the leaves for your dinners, stews, and casseroles will help to keep the plants bushy. See recipe for Marinated Rosemary Chicken.

If you keep them on a windowsill over the kitchen sink, they’ll soak up a little extra humidity from all of that moisture.

See growing guides for your common herbs—with recipes!

Expert Advice

Savor these autumn recipes:
Apple Cardamom Cake
Red Cabbage With Apples and Pork
Quick Tomato and Pork Stew
Shepherd’s Stew

See our fall recipes page for more ideas!

The Crock-Pot® Brand - 40 Years Of Getting Dinner On The Table

2011-09-28T06:35:00.000-07:00

photo credit: Tabbymom jen via Flickr

The Crock-Pot® brand celebrates the 40th anniversary of taking the slow road to supper

TORONTO, September 28, 2011 /Canada NewsWire/ - For generations, Canadians have been coming home to the delicious aromas of warm, homemade meals simmering on the counter, ready to be enjoyed - all thanks to their humble slow cooker. Since its introduction in 1971, the original Crock-Pot® slow cooker has become a versatile kitchen staple, revolutionizing the way Canadians cook for their families.

"Most Canadians have used a slow cooker at some point in their lives - to make affordable and easy meals during university, as part of the daily meal planning mix, or when entertaining friends and family," says Adam Ball, Director of Marketing, Jarden Consumer Solutions. "From Sunday dinners and grandpa's famous pulled pork to holiday family feasts - the Crock-Pot® brand is proud to be part of 40 years of family memories."

"This beloved appliance was ever present in my grandmother's kitchen, and I fondly remember my mother's slow cooked pot roast at the centre of many casual dinners while I was growing up. And today, as a busy, working mom, I depend on my Crock-Pot® slow cooker to feed my family," says Korey Kealey, food and entertaining specialist, and mom of three. "The beauty of slow cooking is that after the initial prep work is done, I can leave my slow cooker to finish the job for me - allowing time for the more important things in life."

The reinvention of a classic

While Crock-Pot® slow cookers have changed over the years there is a trusted practicality about this iconic appliance that never goes out of style. Sleek designs and the latest technology have transformed this basic appliance into a one-pot wonder - today's Crock-Pot® slow cookers feature one touch control, programmable time-settings, and modern silhouettes and finishes.

For the slow cooking connoisseur, the 6.0 Qt Designer Series slow cooker can cook from 30 minutes to 20 hours and automatically controls temperature. Its integrated handles make for simple and easy storage. Frequent entertainers will love the new Crock-Pot® Triple Dipper which allows at-home chefs to warm and serve three separate appetizers at the same time. For meals on the go, the Crock-Pot® Travel, complete with a locking lid, ensures no spillage occurs when toting ready-made meals to a pot-luck or family feast.

The modern palate

While many associate the Crock-Pot® slow cooker with time-honoured recipes like chili and stews, almost anything - from crème brule to lamb shanks - can be cooked in a slow cooker. Whether at-home chefs are looking to evoke nostalgia for mom's homemade meals with classic Beef Pot Roast or wanting to wow guests with a modern day dish like Spinach Butter Chicken, the possibilities really are endless.

"With slow cooking, almost anything goes - there is a perfect recipe for every occasion and always room for creativity," says Kealey. "In my family, our Crock-Pot® slow cooker is not only our secret weapon for fabulous food - it also gives us a reason to come together at the end of the day."

Did you know . . . ?

...Good things come from humble beginnings: The Crock-Pot® slow cooker was born from a redesign of a simple bean cooker

...Red ruled in 1971: The first Crock-Pot® slow cooker featured the iconic glass lid, with a bright red exterior and basic crock interior.

...It was an instant bestseller: From 1975 to 1980, Crock-Pot® slow cookers outsold can openers.

...Celebrities love them too: Reese Witherspoon brought her Crock-Pot® slow cooker onto The Ellen DeGeneres Show to showcase her favourite dish, coq au vin.

...Meal ideas are in the palm of your hand: The Crock-Pot® brand's iPhone App helps families decide what's for dinner with hundreds of slow cooker recipes right at your fingertips.

...There are lots of ways to win: Visit www.CrockPotAnniversary.ca to enter for a chance to win great prizes from the Crock-Pot® brand.

Why Backyard Tomatoes Taste So Terrific

2011-08-31T07:27:00.002-07:00

Photo Credit: nowviskie via flickr and Creative Commons license.

from TreeHugger.com
by A.K. Streeter, Portland, Oregon

The moment has arrived. The tomatoes are ripe, and so the question is not "What's For Dinner?" but "What Are We Having With The Tomato Salad Tonight?" Maybe we'll get sick of tomatoes drizzled with good oil, balsamic vinegar, and shake of salt and pepper, but it hasn't happened yet. Since we eat so many tomatoes, there's quite a lot of tomato talk, and the current questions on our minds are, why are heirloom tomatoes called that, and why do they taste so good? LA's Farmscape garden-planting service takes an attempt at an answer.

Farmscape has the enviable mission of bring Victory gardening firmly back in to the mainstream. A staple of WWII households, Victory gardens were basic backyard fruit and vegetable gardens that supplemented families' food and reduced their dependency on mass-produced agriculture during war time. Amazingly, according to Farmscape, during that time 20 million backyard gardeners grew 40 percent of the nation's food.

To demonstrate how good-tasting backyard garden produce can be, last week Farmscape ran its own test of tomatoes. Using a refractometer, Farmscape tested tomatoes' Brix score, a measurement of the sugar content of fruits and vegetables. (Brix is used in commercial fruit juice, wine making and other industries to compare sugar contents between batches.)

Farmscape chose nine tomato varieties that were grown in organic Farmscape "home" garden plots and another nine heirloom tomatoes from LA-area farmers' markets and local grocery stores.

"Gardening in your own backyard produces just as good or better quality fruits and vegetables than what you may buy in the store." - Farmscape CEO Jesse DuBois.

The tomatoes grown in Farmscape plots at homes in the LA area scored between 5.0 and 9.0 on the Brix scale. Farmers' market tomatoes scored a 4.3 on average, while local grocery store tomatoes scored 4.0. None of the purchased tomatoes, Farmscape said, scored above 5.0.

The higher Brix score (and sugar content) of the home-grown tomatoes is one reason why they taste so good. Some, though not all, sources also say that higher Brix scores mean better quality, as a high Brix score indicates higher mineral density in a plant than a lower Brix score.

The other part of the terrific-tasting backyard tomatoes is their varieties, and well, their perishable nature. An heirloom tomato is any of the many thousands of different types of tomatoes that is open pollinated - i.e. not a hybrid. Because there are so many, many varieties (and many of these non-hybrids lack disease resistance bred into hybrids) they are all lumped together under the marketing term "heirloom."

Heirlooms are good precisely because they haven't been standardized and aren't a part of the $5 billion annual tomato market. According to author Barry Estabrook, tomato fields are sprayed with more than 100 different herbicides and pesticides, and the fruit is picked unripe and then coaxed to redness with gas.

Modern plant breeding has tripled yields, according to Estabrook's book Tomatoland, but produces fruits with a fraction of the calcium, Vitamin A, and Vitamin C, and has fourteen tiimes as much sodium as the tomatoes of decades ago.

Check out TreeHugger for 30+ fresh, green stories every day!

Replacing Red Meat Serving with Nuts Reduces Diabetes Risk

2011-08-14T07:44:00.001-07:00

from TreeHugger.com
by Sara Novak, Columbia, SC

We know eating lower on the food chain, meaning choosing plant-based foods, is easier on the planet. Animal husbandry on the factory farm level uses an abundance of natural resources in production, burps out loads of pollutants, and is needlessly inhumane. But a new Harvard study takes it a step further. According to a new study, published in the Journal of Clinical Nutrition, red meat consumption is linked to Type 2 diabetes. Even after an adjustment for age, BMI, dietary, and lifestyle risks, red meat consumption was positively associated with an increased risk of Type 2 diabetes. This was particularly true of processed red meat consumption.

Processed red meats are among the worst for your body and the planet. This is especially true of the factory farmed, conventional varieties. But the addition of energy draining production does even more to increase your impact. Processed and unprocessed red meats are also associated with a host of ailments including heart disease, certain types of cancer, and the latest of the big three: Type 2 diabetes.

This study is one of the most comprehensive of its kind, following 37,083 men in the Health Professionals Follow-Up Study (1986-2006), 79,570 women in the Nurses' Health Study I (1980-2008), and 87,504 women in the Nurses' Health Study II (1991-2005), according to the study.

According to the New York Times Health blog:

Over all, the authors found that eating a daily serving of unprocessed red meat, equivalent to a 100-gram cut of steak, roughly the size of a deck of playing cards, was enough to raise the risk of Type 2 diabetes by 19 percent. Eating just 50 grams a day of processed meat -- one hot dog or sausage, for example, or a little more than two strips of bacon -- increased the risk 51 percent.

Additionally, The New York Times reports that the study took it a step further:

The researchers calculated the benefits of replacing one serving of meat with nuts and found it resulted in a 21 percent lower risk of Type 2 diabetes.

Yogurt and whole grains were also associated with a decreased risk, though buying organic yogurt is crucial to avoiding hormones and antibiotics.

Visit TreeHugger to see what's new. 30+ fresh, green stories every day!

Risks of Eating Raw Sprouts

2011-08-12T09:01:00.000-07:00

OTTAWA. Ontario August 12, 2011 - Health Canada is reminding Canadians that raw or undercooked sprouts shouldn't be eaten by children, older adults, pregnant women or those with weakened immune systems.

Sprouts, such as alfalfa and mung beans, are a popular choice for Canadians as a low-calorie, healthy ingredient for many meals. Onion, radish, mustard and broccoli sprouts, which are not to be confused with the actual plant or vegetable, are also common options.

These foods, however, may carry harmful bacteria such as Salmonella and E. coli, which can lead to serious illness.

Fresh produce can sometimes be contaminated with harmful bacteria while in the field or during storage or handling. This is particularly a concern with sprouts. Many outbreaks of Salmonella and E. coli infections have been linked to contaminated sprouts. In Canada, between 1995 and 2011, about 1,000 cases of sprout-borne illness were reported in eight outbreaks from five provinces. The largest outbreak in Canada was in the fall of 2005, when more than 648 cases of Salmonella were reported in Ontario.

Children, older adults, pregnant women and those with weakened immune systems are particularly vulnerable to these bacteria and shouldn't eat any raw sprouts at all. They should also avoid eating cooked sprouts unless they can be sure the sprouts have been thoroughly cooked.

Healthy adults who choose to eat sprouts should take precautions to reduce their risk of exposure to sprout-borne bacteria. When purchasing sprouts, always select crisp ones that have been refrigerated at or below 4°C (40°F) and avoid those that appear dark or smell musty. Always use tongs, a glove or place a bag over your hand to place the sprouts into a plastic bag. If possible, when eating in a restaurant, always make sure that the sprouts are thoroughly cooked.

Symptoms from Salmonella usually occur 6 to 72 hours after eating contaminated food while symptoms from E. coli can occur within one to 10 days. Symptoms can include nausea, diarrhea, vomiting, fever and stomach cramps. People who experience these symptoms should contact a doctor immediately. In extreme cases, E. coli can lead to acute kidney failure or even death.

Health Canada and the Canadian Food Inspection Agency continue to work with producers to develop and implement best practices that will reduce the chances of sprouts becoming contaminated. Health Canada's Policy on Managing Health Risks Associated with the Consumption of Sprouted Seeds and Beans was released with this in mind.

More information, including Health Canada's policy on sprouts, can be found on Health Canada's Sprouts Information Page

For more information on sprouts and food safety, please visit:

Government of Canada's Tip Sheet on Sprouts

Health Canada's It's Your Health article on Risks Associated with Sprouts

Health Canada's information on Safe Handling of Fruits and Vegetables

Government of Canada's Food Safety Portal

Partnership for Consumer Food Safety Education's Be Food Safe Canada Campaign

Cutting Back on Salt Can Save Your Life: Ontario's Doctors

2011-07-29T06:37:00.000-07:00

TORONTO, July 28, 2011 /Canada NewsWire/ - Ontario's doctors are educating Ontarians about the dangers of hidden salt in everyday foods. Too much salt causes high blood pressure, heart disease and increases the chance of stroke. Posters and pamphlets in doctor's offices across the province will raise awareness of hidden salt and inform patients on how to reduce their salt intake. In addition, people can also take an online quiz to compare the sodium content of some of their favourite foods here.

"Doctors see patients with high blood pressure every day. This condition and the serious illness that it causes can be prevented by eating less sodium. Paying attention to the amount of sodium in prepared foods is crucial." - Stewart Kennedy, MD, President of the Ontario Medical Association

Most of the salt people consume is hidden in processed, frozen or canned foods. While it is easy to keep track of the amount of salt you add to food, it is more difficult to track the salt in prepared foods, which is why it is essential to read nutrition labels. These labels show how much sodium is in each serving and the percentage of a person's recommended daily intake. Most importantly, nutrition labels show there are significant amounts of salt hiding in food.

Earlier this year, Ontario's doctors released their policy platform, "Better Care. Healthier Patients. A Stronger Ontario." in advance of the next election. Among the recommendations, Ontario's doctors called for a comprehensive salt-reduction strategy that includes: specific targets for the food industry to reduce sodium content and a public education campaign to inform Ontarians about the dangers of sodium on their health, ways to detect it in their diet and how to reduce their sodium intake.

"Too much salt can cause serious health issues for most people. All patients should speak to their doctor about their salt consumption." - Stewart Kennedy, MD, President of the Ontario Medical Association

Quick Facts:

...Too much salt causes high blood pressure, which contributes to strokes and heart disease;

...Nearly 40 per cent of Canadians have high blood pressure or are at elevated risk for getting this disease;

...The average Canadian consumes 4,000 mg of sodium daily, twice the amount recommended for good health;

...The recommended daily intake of sodium is 1,500 mg for adults. Children and the elderly need even less.

Canning and Pickling tips from the Old Farmer's Almanac

2011-07-27T08:18:00.000-07:00

Canning and pickling are great ways to preserve the bounty of the season’s harvest and keep many vegetables and fruit.

Visit our newly expanded Canning and Pickling library on Almanac.com! Here are a few tips from the pickling page:

• Produce must be fresh when pickled. Avoid using waxed supermarket produce.

• Scrub food well. Be sure to remove and discard a 1-1/16-inch slice from the blossom end of fresh cucumbers.

• Use canning or pickling salt (not iodized table salt!).

• For the best results, use white distilled or cider vinegars with 5 percent acidity.

• For crisper pickles, put the vegetables (whole or sliced) into a wide bowl and spread a layer of pickling salt on top. Cover and let sit overnight in a cool place. Discard the liquid, then rinse and dry the vegetables before pickling or canning as usual.

See more pickling tips as well as our pickling measures.

Recipes

Here are some of our favorite pickling and canning recipes.

Crunchy Dill Pickles
Perpetual Pickles
Dilled Green Beans
Blueberry Jam
Blackberry Jelly

...from the Old Farmer's Almanac.com

Do Your Grocery Shopping With a Cart Instead of a Basket: You'll Make Healthier Choices

2011-07-21T07:08:00.000-07:00

photo credit: Polycart via flickr

from TreeHugger.com
by Rachel Cernansky, Boulder, Colorado

That's right, according to a recent study, if you stroll the aisles of a supermarket with a shopping cart instead of a basket, you're likely to make healthier choices. Published in the Journal of Marketing Research, the study found that basket carriers were more than three times as likely to choose unhealthy items over healthy items than their cart-pushing counterparts.

Or the way the study puts it, "Basket shoppers were more likely to choose the vice over the virtue than cart shoppers."

Why?

Because, the researchers suggest, holding a basket can trigger a desire for instant gratification. You'll want fast, easy rewards, without ever realizing your body movements are affecting what your brain tells you to do.

On the other hand, keeping your arm extended will keep you more focused on long-term goals and, in the study, is "repeatedly associated with rejecting undesired objects."

It's something called "embodied cognition"—the notion that cognitive function and the decision-making process are affected by physical bodily movements.

The researchers did a couple experiments that didn't involve baskets or carts in order to generalize the findings beyond the context of shopping. The study says those experiments confirmed it's more the bodily motion than the actual basket or cart that influences our choices: "enacting motor actions associated with approach leads to a preference for immediate over delayed benefits."

Thanks to Consumer Reports and Lifehacker for sharing... read more story at TreeHugger.com

So-called "Nitrite-Free" Bacon Is Full Of It

2011-07-10T08:41:00.000-07:00

Image credit Lloyd Alter

from TreeHugger.com
by Lloyd Alter, Toronto

Bacon is a summer holiday treat for our family, and I have been paying a significant premium to purchase nitrite-free bacon, as studies going as far back as the seventies have linked nitrites to a number of different kinds of cancer. So I was shocked to read Sara's post on natural nitrites in hot dogs and had a close look at the bacon package. And sure enough, it has a big "No nitrites added" label that drew me in, an asterisk noting *except for those naturally occurring in the ingredients, which include cultured celery extract, , which, as Sara noted, are nitrites.

I think it is a bit disingenuous for Schneiders to be saying that no nitrites are added, when cultured celery extract is not exactly standard in bacon; just because it is naturally occurring doesn't make it any better. GOOD explained how it works last year:

To replace the pure chemical nitrites of old, many organic meat producers have been substituting celery juice or a powdered extract. Celery is one of many leafy green vegetables with naturally occurring nitrates--about 1,103 parts per million in the fresh plant--so these labeling claims (while technically correct) can seem misleading. It's just another instance of the organic food industry accidentally replicating what it set out to oppose. Earlier this year, Cook's Illustrated tested different types of bacon and found that two brands of "nitrate-free" bacon had significantly more nitrites than their conventional counterpart. "If you want to avoid these compounds," they wrote, "you'll have to avoid bacon--and any other processed meats containing celery juice--altogether."

As GOOD notes, a lot of people, including me, were willing to pay a premium to do without nitrites, and a lot of people have been wasting their money. Sigh.

... read more story at TreeHugger.com

Canadian Supermarkets Get Mediocre Rating on Sustainable Fish

2011-07-09T11:07:00.001-07:00

Photo: greenpeace

from TreeHugger.com
by Bonnie Alter, London

Canada's supermarkets didn't get great marks on their sustainable seafood practices. Greenpeace has rated the 8 biggest supermarkets and 5 of them had better go back to school. Only Loblaw, Overwaitea and Safeway passed the sustainability test.

It's not great, but three years ago, when ratings first started, all eight failed the test. Now Loblaw (yes that is a name) has come first with 62%; that means they have implemented policies to switch their seafood to sustainable and certified, as well as dramatically improving their procurement and species selection.

Loblaw received a 62 per cent score on the Greenpeace Canada ranking, followed by Overwaitea (that's a name too, for a British Columbian chain) at 59 per cent, Safeway at 51 per cent, Sobeys at 45 per cent, Walmart and Metro at 43 per cent, Federated Co-operatives at 38 per cent and Costco at 37 per cent.

The report, Emerging from the Deep, Ranking Supermarkets on Seafood Sustainability, is the third one issued. Every supermarket failed in the first one. Loblaws was second in rank on the second one and now it has clawed its way to the top (from 43% to 62%).

According to Greenpeace, Loblaw has an ambitious programme to get rid of unsustainable products. It is working towards achieving a goal of only sourcing wild-caught and farmed sustainable products by 2013. It gets high marks for raising awareness (92%) but "there remains a disconnect between the corporate vision and what's seen in many Loblaw stores."

Overwaitea dropped to second place, but it was the first retailer to source a more sustainable alternative to net-pen farmed salmon last year and the first to stop sourcing Redlisted canned yellowfin tuna this year.

Safeway stayed in third place and Sobeys moved up to fourth. Metro tied Walmart for fifth place this year. Metro removed a number of Red List species from its shelves, including Northwest Atlantic cod. Walmart has comparatively few Redlist species and continues to seek more certified products in order to meet its 2013 goal of sourcing only certified seafood.

Federated Cooperatives Ltd. (FCL) and Costco stayed in the same place. Greenpeace said that Costco's "policy does not go as far as it needs to."

Greenpeace said that "All chains have made great gains, particularly around sustainable seafood policy implementation, labelling on seafood products, tracing fish from ocean to shelf and avoiding the sale of fish that are illegally caught. However, much work needs to be done before the bottom two companies are out of the red zone and the top companies are safely in the green."

The Red List is a group of species that Greenpeace thinks may come from unsustainable fisheries. Due to the high demand for fish,it has become harder for supermarkets to trace the supply chains for the fish. It is difficult to detect illegally caught fish and trace them to their source. The Redlist fish are the ones that Greenpeace want supermarkets to stop selling.

Right now Loblaw sells 8 Redlist species, Overwaitea sells 5 and Safeway sells six.

... read more story at TreeHugger.com

Enjoy the bounty of summer fruit with these recipes

2011-07-07T08:03:00.000-07:00

Fruit Recipes from The Old Farmers Almanac

"O, so drowsy! In a daze
Sweating ’mid the golden haze."

–Robert Buchanan (1841–1901)

Enjoy the bounty of summer fruit with these recipes:

Strawberry Chiffon Pie

See how to make this Strawberry Chiffon Pie recipe, a cool and refreshing treat! Serve tangy cold from the refrigerator on a hot summer's day!

Here's the recipe for Strawberry Chiffon Pie.

More Recipes:

Fruit Salad
Blueberry Slump
Peaches and Berries
Raspberry-Lemon Pudding Cake

Study: Weight Depends on the Quality of Your Diet More than Quantity

2011-07-02T07:39:00.000-07:00

from TreeHugger.com
by Sara Novak, Columbia, SC

A fascinating new study published in the New England Journal of Medicine says that the quality of the foods that you eat has more to do with weight than the quantity of food. And you'll never guess what food causes the most weight gain.

A new extensive study outlined the best and worst foods for a healthy body weight. Potato chips, it turns out are the worst food for weight gain causing more gain per serving than any other food. Yogurt led to the least weight gain. The authors of the study dispute the advice that staying lean is really just a matter of eating less and exercising more, stating that this notion alone could be naïve.

"For diet, conventional wisdom often recommends 'everything in moderation,' with a focus only on total calories consumed," says Dr. Dariush Mozaffarian, an associate professor of medicine and epidemiology at Harvard Medical School and Brigham and Women's Hospital, and lead author of the study. "Our results demonstrate that the quality of the diet -- the types of food and beverages that one consumes -- is strongly linked to weight gain."

According to Time's Healthland:

For each extra serving of potato chips eaten in a day, for instance, people gained 1.69 lbs. every four years, the study showed. Among the other extra-fattening foods it highlighted: potatoes of any kind -- baked, boiled, mashed or French fried, each extra serving was associated with an average 1.28-lb. weight gain (looked at separately, however, French fries were particularly unhealthy, linked with more than 3 lbs. of gain alone). Rounding out the top five most fattening foods were sugar-sweetened beverages, red meat and processed red meat, each associated with about 1 lb. of weight gain every four years.

Refined sugars and white flours had a similar impact on weight overtime. The findings were based on three different studies following over 400,000 people.

High quality vegetarian foods like fruits, vegetables, and whole grains led to the least weight gain. Other factors including watching too much television, sleep, inactivity, and alcohol consumption not surprisingly also impacted weight gain over the years.

Science is proving not surprisingly that eating a diet loaded with unprocessed foods overtime impacts weight gain in a positive light not just calorie control. The less processed, the less impact on the planet as well. And if you want to enjoy a diet rich in fruits, veggies, and high quality dairy, choose one that's sourced close to home. You'll find your local bounty tastes SO much better and fewer fossil fuels were wasted in transport...read more story at TreeHugger.com

Food Safety During the Summer Months

2011-06-28T09:20:00.000-07:00

OTTAWA June 28, 2011 - Health Canada ... Now that summer is here, Health Canada would like to remind Canadians of steps they can take to protect themselves from foodborne illnesses: clean, separate, cook and chill.

As the temperature rises, so does the risk of foodborne illness. Hot, humid weather creates the perfect conditions for the rapid growth of bacteria. Summer also means more people are cooking outside without easy access to refrigeration and washing facilities to keep food safe.

It is estimated that there are approximately 11 million cases of food-related illnesses in Canada every year. Many of these illnesses could be prevented by following proper food handling and preparation techniques.

To minimize the risks of food-borne illness, follow these four steps when handling and preparing food.

Step One - Clean: Wash hands and surfaces often to avoid the spread of bacteria.
Wash your hands with hot, soapy water for at least 20 seconds before handling food, and after handling raw meats or poultry, using the bathroom, touching pets or changing diapers.
Always wash raw fruits and vegetables in clean water. You cannot tell whether foods carry surface bacteria by the way they look, smell or taste.

Step Two - Separate: Keep raw meats and poultry separate from cooked foods to avoid cross-contamination. When you pack a cooler for an outing, wrap uncooked meats and poultry securely, and put them on the bottom to prevent raw juices from dripping onto other foods.
Wash all plates, utensils, and cutting boards that touched or held raw meat or poultry before using them again for other foods.

Step Three - Cook: Make sure you kill harmful bacteria by properly cooking food.
Traditional visual cues like colour are not a guarantee that food is safe. Don=t guess! Take a digital instant-read food thermometer along to check when meat and poultry are safe to eat. Cooked foods are safe to eat when internal temperatures are:
71° C (160° F) for ground meat
74° C (165° F) for leftover food and boned and deboned poultry parts
85° C (185° F) for whole poultry

Step Four - Chill: Keep cold food cold.
Perishable foods that are normally in the refrigerator, such as luncheon meats, cooked meat, chicken, and potato or pasta salads, must be kept in an insulated cooler with freezer packs or blocks of ice to keep the temperature at 4° C (40° F).
Put leftovers back in the cooler as soon as you are finished eating.
The simple rule is: When in doubt, throw it out.

More information on summer food safety is available from:

Health Canada's Summer Food Safety Tips

Health Canada's Barbecue Safety Tips

Government of Canada's Food Safety Portal

It's Your Health on Summer Food Safety

It's Your Health on Hamburger Disease

Partnership for Consumer Food Safety Education's Be Food Safe Canada Campaign

Restaurants That Waste Not Want Not

2011-06-24T08:47:00.000-07:00

Up to 35 per cent of bread served in restaurants is thrown out

GUELPH, Ontario - University of Guelph Press Release - June 6, 2011 By Susan Bubak

Think back to the last time you went out to eat. Did you clean your plate or leave something behind? Chances are you didn’t finish the bread that was served as part of your meal.

“We’ve allowed ourselves to create excess and accept waste as a cost of doing business,” says Bruce McAdams, a professor in the School of Hospitality and Tourism Management who has worked in food service management for more than 20 years.

He says the economic and environmental cost of food waste is forcing restaurants to re-evaluate the way they serve food, from offering smaller portions to serving bread on request instead of as an automatic side dish.

According to a recent paper by McAdams, “Bread: A Business Case for Change in Foodservice,” an average of 25 to 35 per cent of bread went to waste at the full-service restaurant, hotel restaurant, golf club banquet hall and conference facility that took part in his study. The paper was prepared for Leaders in Environmentally Accountable Foodservice, an organization that promotes sustainable foodservice practices.

According to a study published by the International Journal of Life Cycle Assessment, the carbon footprint of an 800-gram loaf of bread ranges from 977 to 1,244 grams of CO2, outweighing the loaf itself. If 30 per cent of each loaf goes to waste, “that’s a huge amount of environmental savings being left on the table,” says McAdams. The study also found that wheat cultivation accounted for 41 per cent of a loaf’s carbon footprint, followed by consumption (storage and toasting) at 25 per cent and waste at five to 10 per cent.

Consumers often expect their meal to come with a serving of bread. “It’s become part of the perceived value package,” says McAdams. He recalls ordering a panini sandwich for lunch, and it was served with a large salad and eight pieces of bread, which he didn’t want. In his research, 85 per cent of survey respondents said they were in favour of bread being served upon request. Some restaurants have begun to charge for bread.

Food is being taken for granted due to its seemingly endless supply and low cost, says McAdams. But as crops fail and food prices increase, restaurants are becoming more aware of unnecessary waste. He says food prices, which have been artificially deflated by subsidies, are beginning to reflect the true cost of putting food on the table. Food prices are also driven by supply and demand. The growth of the middle class in China and India has led to an increased demand for food, he says. Fuel prices also play a role, affecting the cost of production and transportation from the farm to the grocery store.

When it comes to portion sizes, bigger isn’t necessarily better. McAdams says restaurants should focus more on the quality instead of the quantity of food they serve. One way to reduce food waste is to offer consumers a choice of portion sizes, but McAdams says restaurant owners are reluctant to adopt changes that may complicate their operations.

Food is also wasted for quality control. Large coffee chains, for example, often discard coffee 20 minutes after it was brewed. “The fact that you can throw out something that is still perfectly good but may have a slight variance in quality and dump it down the drain is something we’re going to have to get our heads around,” he says.

McAdams received $15,000 from the University’s Learning Enhancement Fund to make student-run PJ’s Restaurant more economically, environmentally and socially responsible. The new curriculum will teach students how to purchase local products; calculate the carbon footprints, food miles and nutritional content of menu items; and measure energy consumption and food waste.

Healthy Eating is Important and it's Getting Easier

2011-06-19T07:12:00.000-07:00

Photo credit: Walmart Stores/Creative Commons

from TreeHugger.com
by Walmart

This guest post was written by Andrea Thomas, Walmart senior vice president of sustainability.

Eating healthier is something everyone wants to do, but few of us have figured out how to do it. At Walmart, our customers have told us they are overwhelmed with choices in the grocery store and don't have time to research product marketing claims. Likewise, the old dietary food pyramid often added to the confusion, leaving people to make their best guesses and figure it out on their own. Now, that's all changing.

Earlier this year, with the support of the White House, Walmart launched a healthier food initiative to help customers make more informed decisions about the food they buy. Also, the Department of Agriculture (USDA) recently took steps to make good nutrition easier to understand with its new healthy food plate icon, which helps illustrate the importance of eating more fruits and vegetables as recommended in the 2010 Dietary Guidelines for Americans.

We continue to see that customers want fresh, affordable groceries and need information that will help them make healthier food choices. The USDA's new icon and educational campaign is one tool our customers can use to help them make better choices for themselves and their families. At Walmart, we intend to provide the healthier options Americans want, and we believe doing this can make a positive impact on the food industry.

With more than 140 million customer visits each week, we have an opportunity to make a real difference in the nutritional quality of the food we sell, so we have a long-term goal to make food healthier and make healthier food more affordable.

First, we are reformulating thousands of our private brand packaged food items and working with branded products to do the same. By 2015, we will:
reduce sodium by 25%
reduce added sugars by 10%
remove all remaining industrially produced trans fats in our packaged food.

This isn't about cookies or ice cream; customers know those are indulgent treats. This effort focuses on products that customers don't expect to be high in sugar or sodium, like yogurt, canned fruit or pasta sauce. We estimate that if the entire grocery industry adopts these new formulations, adults in America will consume about 47 million fewer pounds of sodium each year, or the equivalent of the entire sodium intake by every resident of New York City, Los Angeles and Chicago per year.

Next, we're making healthier choices more affordable by providing more savings on fresh produce and reducing or removing the price premium on "better-for-you" items. For example, customers asked us why whole wheat pasta was more expensive than regular pasta made by the same manufacturer, and we realized there shouldn't be a significant price difference. We worked with that supplier to remove the price premium, and now we're seeing similar progress across other categories... read more story at TreeHugger.com

Why Strawberries Are Good For Seniors!

2011-06-18T09:01:00.001-07:00

from PreemptiveAgingInfo.com
Sunday, June 5, 2011

Seniors who want to take preemptive steps to foster their senior health should consider eating strawberries this June. The alternative of practicing caloric restriction is not as much fun as eating delicious strawberries. The benefit of caloric restriction is life extension, but most seniors do not want to eat like monks at a monastery. The longevity benefits that result from caloric restriction in diet have been researched for more than sixty years, but most seniors would prefer another path to achieve life extension.

It turns out that the folks who research new nutrients have discovered a set of nutrients that can safely stimulate the effects of caloric restriction. These nutrients mimic the the effects of caloric restriction.

In addition to the previously known caloric restriction mimetics of resveratrol, pterostilbene, grape seed extracts, quercitin and black tea, researchers have discovered the flavonoid fisetin which is found in strawberries.

The flavonoid fisetin in a somewhat rare nutrient found in very small quantities in plants. In terms of benefiting senior health it is fosters senior health in a least six ways. It maintains healthy levels of the our cells’ internal antioxidant, glutathione. Fisetin is the only polyphenol that induces antioxidant activity with a two-fold benefit, because it protects against cancer and cardiovascular disease. It inhibits glycation in humans that would over the long term can result in Alzheimer’s disease and other types of cognitive deterioration.

Among the flavanoids, fisetin holds a very high rank in terms of preventing DNA damage. Fisetin very effectively suppresses inflammatory responses that would otherwise open the door to cancer proliferation.

Finally, fisetin provides mitochondrial support to the cells of our bodies and protects them against oxidative stress. This is very good news for seniors who are seeking preemptive aging information to promote their cardiovascular health and avoid cancer, because all of these nutrients are currently available in supplement form.

Canada's Food Sector has a Nourishing Impact on Economy and Employment

2011-06-07T07:19:00.000-07:00

OTTAWA, June 7, 2011 /Canada NewsWire/ - The economic impact of food in Canada extends far beyond the contribution of just those industries that grow, process and distribute it, according to Valuing Food: The Economic Contribution of Canada's Food Sector, released today by The Conference Board of Canada. The food sector is directly responsible for generating more than nine per cent of Canadian gross domestic product (GDP).

In all, 2.3 million jobs in Canada - approximately 13 per cent of employment — are dependent on the food sector, incorporating businesses as diverse as restaurants, grocery stores, retail shops, distribution services, food manufacturing and primary producers. Most industries in Canada are, to some extent, involved in the process of growing, processing, transporting and distributing food.

Valuing Food: The Economic Contribution of Canada's Food Sector is the first publication of the Centre for Food in Canada, a three-year Conference Board program of research and dialogue that will develop a framework for a Canadian Food Strategy.

"We have the opportunity today to create the conditions that will support the food sector's growth as an economic engine, while also contributing to safe and healthy food choices, sustaining our environment, and providing greater access to food in Canada and around the globe," said Anne Golden, President and CEO, The Conference Board of Canada. "A more modern and effective food sector could become an even greater force for economic and social good than it is today."

The full economic impact - or "footprint" - of the food sector assesses the supply chains used to support domestic consumption, and those used for exports of food and food products. Using Statistics Canada's detailed model of the industrial structure of Canada's economy, the analysis quantifies the economy-wide impact of food produced in Canada for domestic consumption. The same exercise is used to estimate the impact of food destined for export.

In 2010, 16.4 per cent of total Canadian consumption spending was on food — defined as expenditures on food and non-alcoholic beverages, alcohol consumption, and spending at restaurants, the equivalent of $4,538 annually for every man, woman and child in Canada. Food for domestic consumption is responsible for 7.4 per cent of GDP, and 1.95 million jobs.

Canada is among a privileged group of 24 countries that are major net exporters of food. Exports contributed about $39 billion in revenue to Canada in 2010 and about 350,000 jobs. At the same time, the food sector is highly globalized and food imports make a vital contribution to the Canadian diet.

The study examines trends affecting Canada's food sector, including two key factors shaping demand: population aging and increasing diversity. The study also notes that food awareness in Canada is on the rise. At the same time, global changes are creating strong demand for food. The report - the first of approximately 20 to be published over the next three years - identifies a number of questions that will help to inform the Centre for Food in Canada's research.

The Centre for Food in Canada is supported by approximately 30 companies and organizations, who have invested in the project to develop a framework for a Canadian Food Strategy.

Majority of Canadian eat Seafood, but Frequency doesn't meet Health Guidelines

2011-06-06T15:08:00.001-07:00

Fish is more popular with men than women, and salmon is the overall preference

OTTAWA, June 6, 2011 /Canada NewsWire/ - A new survey reveals 88 percent of Canadians have eaten seafood over the past three months. However, only 15 percent of fish consumers and 5 percent of shellfish consumers are meeting Canada Food Guide recommendations of two seafood servings per week (from the Canada Food Guide)
.

Commissioned by the Canadian Aquaculture Industry Alliance (CAIA) - which represents fish and shellfish farming companies and their suppliers - the Canadian Seafood Survey found that more men than women like the taste of fish (73 vs. 66 percent, respectively), and that men have a more positive impression of farmed seafood than women. Nearly three-quarters of Canadians eat salmon (74 percent), followed by trout (45 percent) and shellfish (43 percent).

"The good news is that Canadians are eating seafood," said Ruth Salmon, CAIA's Executive Director. "Unfortunately, our seafood consumption frequency is far below national dietary guidelines of eight servings per month. Seafood is one of nature's best sources of omega-3 fatty acids, which reduce the risk of stroke, heart attack and Alzheimer's Disease, guard against Rheumatoid Arthritis and reduce depression."

Canadians eat finfish an average of 3.7 times per month, and our average shellfish consumption frequency is 1.9 times per month. The most common reason for eating seafood is health (79 percent), followed by taste (70 percent). Men are more likely to say they like the taste of fish compared to women. Almost half of Canadians (48 percent) eat fish regularly at home, while 42 percent typically order fish in restaurants. Older Canadians eat seafood more often than younger respondents and immigrants eat finfish more often than people born in Canada.

"We were surprised to learn the taste of fish is more favourable with men than women," Salmon points out. "Looking at species preference, it's not surprising that salmon is the most popular choice. All of our seafood has world-wide reputation for quality and freshness, and we're particularly known for our salmon. Both farmed and wild salmon are excellent nutritional choices, so it's not surprising that one-third of Canadians don't have a preference. Leading up to World Oceans Day, it's important to point out that farmed salmon has the added benefit of taking pressure of wild stocks and being available fresh, year-round."

Conducted in April 2011 with 1,196 randomly selected Canadians, the Canadian Seafood Survey reveals that 60 percent of Canadians are aware of Canada's aquaculture Industry, and that men have a more positive impression of farmed seafood than women. "Finfish and shellfish farming generate $2.1 billion for the national economy, and takes place in every province, plus the Yukon. Aquaculture provides 14,500 jobs in coastal, rural and First Nations communities, where other industries are in decline."

British Columbians were more likely to eat fish 6 to 10 times per month (20 percent) than other Canadians, and have the highest average consumption (4.23 times per month). British Columbians and Quebecers eat shellfish most often, while Atlantic and Central Canadians eat shellfish least often.

"Our low national shellfish consumption doesn't reflect our delicious selection of Canadian products - in particular mussels, oysters and clams - which are in high demand internationally. Plus, they're easy and fast to cook at home."

The complete survey, which also includes Canadians' opinions towards creating a national Aquaculture Act, is available online here.

U of G Hosts National Nutrition Conference

2011-06-02T05:46:00.000-07:00

GUELPH, Ontario May 27, 2011 - University of Guelph News Release

Experts will tackle the latest topics in nutrition research at the annual Canadian Nutrition Society conference to be held at the University of Guelph June 3-4.

The national event will attract more than 400 researchers, physicians, dietitians and other professionals in nutrition research and practice from across Canada.

“The University of Guelph is an internationally recognized leader in nutrition research and in the training of undergraduates and graduates in the basic science of nutrition, so it makes sense that we would host the conference,” said human health and nutritional sciences professor Kelly Meckling, who helped organize the event.

This year’s conference will highlight U of G expertise in “Food for Health.”

“This area of research involves co-operation among government, industry and academic partners to improve nutrition education, research and practice to optimize the health of Canadians across the country,” said Meckling.

Conference topics include:

...sodium reductions in food
...health implications of dietary soluble fibre and starch
...plant sterols and health
...immigrants’ nutrition and health status
...nutrition/diet and the obesity epidemic
...new dietary reference intakes for vitamin D and calcium
...nutrition care in Canadian hospitals.

In addition to the conference, a public talk titled “Vitamin D: Do We Really Need More?” will be held June 3 from 7:30 to 9 p.m. at the University Club. Conference participants and members of the public are invited to attend.

For more information and a conference schedule, visit www.cns-scn.ca/CONFERENCE2011/program.asp.

Simple ways to Get Cracking® and improve your heart health

2011-06-01T07:47:00.000-07:00

A guide to heart-healthy nutrition for Canadians 60+

OTTAWA, June 1, 2011 /Canada NewsWire/ - As the population ages, many Canadians are becoming increasingly hungry for good heart health strategies to improve their sense of wellness! June is Seniors' Month and an opportunity to make small and simple changes in eating habits that can make a big difference to heart health and overall quality of life. For all Canadians, consuming eggs every day can be part of a well-balanced, heart-healthy diet, says Egg Farmers of Canada.

Health professionals agree that commitment to adequate nutrition and exercise is essential for seniors to delay the advent of chronic disease.1 Taking charge of your heart health includes eating foods that are "nutrient-dense", like eggs, which are high in vitamins, minerals and other key nutrients, but low in saturated fat and calories. Eggs are also a rich source of protein that provides long-lasting energy.

"Heart health is one of the greatest concerns for Canadians over the age of 60. Eggs have a high nutritional value and can play an important role in a well-balanced, heart healthy diet," said Carol Dombrow, Registered Dietitian and Nutrition Consultant at Heart and Stroke Foundation of Canada. "Nutritious, balanced meals and healthy snacks may reduce your risk of heart disease and stroke by helping you increase your intake of heart-healthy nutrients, manage your weight, keep your blood pressure down, control your blood sugar levels and lower your cholesterol."

Eggs-amining the impact on heart health

Some research has determined that there is no link between egg consumption and heart disease. A study published by the Journal of Nutrition took a look at the relationship between egg consumption and the risk of coronary heart disease and stroke in women and men over 60 years of age.2 The study found that the dietary cholesterol provided by eggs does not increase the risk of heart disease in a healthy elderly population.3

"Canadians often question if eggs are good for them. Studies continue to demonstrate that an egg a day is just fine for a healthy ticker," said Karen Harvey, RD, Egg Farmers of Canada. "This is important for Canadians aged 60+ to remember because eggs can help provide the necessary nutrients for good health and provide long-lasting energy for active-living."

Nutritional benefits of eggs

Eggs are one of nature's most nutritious foods and are perfect for the young at heart. One large egg contains only 70 calories and an incredible amount of nutrition. Eggs are an excellent source of protein, which helps keep your muscles strong and can give you the energy you need to stay active and focused longer. All Canadian eggs are part of the Heart and Stroke Foundation's Health Check™ program and may display the Health Check™ logo, indicating that eggs can be part of a healthy diet according to Canada's Food Guide.

Eggs are packed full of many important nutrients including:

...Vitamin D, a nutrient that strengthens bones and teeth, may help protect against certain cancers and auto-immune diseases.

...Choline, a nutrient that helps brain and memory development.

...Lutein and zeaxanthin, nutrients that help maintain good vision, may help reduce the risk of age-related eye diseases, such as cataracts and macular degeneration.

...Omega-3 fats which improve blood cholesterol, reduce the risk of Alzheimer's and help maintain good vision.

For more information visit http://eggs.ca/egg-nutrition/whats-in-an-egg.

In Canada's Food Guide, 2 eggs are considered 1 serving from the Meat and Alternatives group. Include eggs as part of your healthy diet and let the facts speak for themselves!

Consider your heart when you fill up the cart

The first step toward improving your heart health and well-being is to make simple, healthy choices when grocery shopping. In fact, a diet high in vegetables, fruits and whole grains, and low in saturated and trans fat is one of the best ways to keep your heart healthy.

Consider the following suggestions the next time that you're at the grocery store:

...Instead of butter, purchase non-hydrogenated margarines and spreads, unsaturated oils such as Canola and/or use non-stick cooking spray

...Use extra-lean ground beef, ground chicken or turkey as they make a great substitute in chili or spaghetti sauces

...Satisfy your sweet tooth with frozen yogurt or sorbet

...Swap whole milk for 1% or fat-free milk

...Purchase whole grains such as brown rice, pasta and 100% whole-wheat bread

...Spice things up with fresh or dried herbs, instead of salt

Cooking for one or two people can be difficult but cooking with eggs is a quick and easy way to make nutritious meals.

About Egg Farmers of Canada

Egg Farmers of Canada (EFC) represents farmers producing eggs on Canada's 1,032 regulated egg farms located in each province and the Northwest Territories. EFC is dedicated to providing fresh, nutritious and high-quality eggs at reasonable prices to all Canadians. For more information, please visit www.eggs.ca.

Pulling Sustainability Out of a Can

2011-05-21T05:32:00.000-07:00

Photo credit: jules:stonesoup/Creative Commons

from TreeHugger.com

This guest post was written by Barton Seaver, chef and author of For Cod and Country.

Our modern lives are busy. We pack as much as possible into the day and condense our meals to fit our crammed schedules. We tend to prioritize convenience above health and sustainability when making decisions about how and what to eat. I often hear the excuse, "I'm so busy I can't bother to eat sustainably." My response: Yes you can...with the can.

You might find this fact surprising, but canned seafood represents one of the best opportunities we have to participate with sustainable fisheries. And I'm not just talking about tuna, some of which is great, like MSC-certified product from the American Albacore Fishing Association, and some of which has issues—all of which are being addressed. I want to draw attention to the whole range of tastes and textures available to us in the canned seafood aisle. Here are a few of my favorites that lend themselves to culinary versatility:

Pink salmon is one of the greatest products on supermarket shelves. The largest of the pink salmon fisheries is in Alaska, where stocks are managed responsibly and relatively little is used as fresh product. Canned pink salmon is loaded with calcium and omega-3s, which are good for heart health and neurological development. This salmon is also low in marine toxins such as methyl-mercury. It's delicious and inexpensive and can easily be substituted for canned tuna. Mix the salmon with a few simple ingredients and you'll have mouth-watering salmon cakes in minutes. (See recipe below.)

Canned sardines and anchovies are staples in our house. I add them to braises, salads, sandwiches, and nearly everything else because they add an unmistakable depth of flavor as well as heart-healthy fatty acids. Eggplant stuffed with an anchovy studded ratatouille is a perfect welcome for the warm weather ahead. (See recipe below). Canned and jarred mussels, oysters, and clams are also heart-healthy economical meals that are as easy as the flip of a lid. You can make a mean smoked mussel chowder with some half-and-half, celery, potatoes, herbs, and seasonings. That's it!

These often overlooked varieties of canned seafood typically comprise species that are less environmentally costly due to their high rates of productivity and low status on the marine food chain. Also, because they tend to be small, these species don't accumulate toxins like mercury, PCBs or dioxins, which are common in larger, longer-lived, predatory fish. And, unlike fresh seafood that's highly perishable and costly due to high rates of spoilage and waste, canned seafood is packed shortly after harvest and lasts on store shelves for months.

One of the prevailing arguments against a more sustainable food system is that "good food" costs too much and is largely inaccessible. My favorite quality of canned seafood is that it's available to everyone, everywhere. Pink salmon, anchovies, sardines and bivalves like clams and oysters are not only among the best foods we can eat for the health of our oceans, but also for the health of ourselves and our families. Canned seafood is sold at every grocery store, corner bodega and convenience store in America at very reasonably prices. So when you're planning your next meal or your doctor recommends eating more seafood, remember to think inside the can.

Barton Seaver's recipies for canned fish:

Pink Salmon Cakes with Dill and Mustard
Eggplant Stuffed with Smoky Tomato-Anchovy Ratatouille

... read more story at TreeHugger.com.

The Food of Social Enterprise: How We Feed Back is Solving the Global Food Crisis

2011-05-18T07:06:00.000-07:00

from TreeHugger.com

The following is a guest post from Erica Grigg, Founder and CMO of Carbon Outreach.

Did you know over 1 billion people will be perpetually hungry in 2011? For our already overpopulated world, food prices continue to rise due to a variety of reasons, including the raising cost of petroleum. This leaves even more people hungry.

Lots of action has been taken internationally to combat this coming food crisis. In April, the World Bank held the Open Forum about that "pressing issue - raising and volatile food prices." However, nothing seemed to get accomplished besides a very active social media conversation.

Now the questions remain. Which business or not-for-profit will help solve this life or death problem? What are social enterprises doing today to help feed that 'Bottom Billion'? Will communities wait while government stalls?

The short answer is that social enterprises internationally are starting to provide answers, especially around energy and agriculture. One such country is India, a country that knows about hunger; over 40% of children are malnourished according to the World Bank. Last week, the Sankalp Forum was held in Mumbai, India to celebrate social entrepreneurs in four key areas including food and clean energy.

Reading about the winners was inspiring, but I also realized the United Nations case study I was reviewing was part of solving the global food crisis--through social media! In response to our looming global food crisis, the United Nations is taking to the internet like never before, including creating the WeFeedBack social network... read more story at TreeHugger.com.

Nutrition and healthy eating from the Mayo Clinic

2011-04-22T10:17:00.000-07:00

The Mayo Clinic is known around the world for their medical facilities, and they also have a number of public outreach programs and health tips available on their website.

This particular section of their site addresses nutrition and healthy eating concerns, and it is a valuable resource with information that has been vetted by their professional staff.

The materials here are divided into six sections, including "Basics", "In-Depth", and "Expert Answers". The "Basics" section contains information about healthy diets, cooking, and shopping strategies. This section also includes topical pieces, such as "Sodium: How to tame your salt habit now" and "Water: How much should you drink every day?"

Moving on, the "Multimedia" area includes interactive graphics such as "Reading food labels", and images that include "cuts of beef" and "functions of water in the body". Visitors shouldn't miss the "Expert Blog", as it features tips by registered dieticians and
nurses on topics like kitchen organization, meal planning, and ideas for healthy salads. [KMG]

>From The Scout Report, Copyright Internet Scout 1994-2011.
http://scout.wisc.edu/

Health Canada Reminds Canadians of Egg Safety

2011-04-19T09:13:00.000-07:00

OTTAWA April 19, 2011 - Health Canada would like to remind Canadians of the importance of proper handling and preparation of eggs in order to prevent foodborne illness.

Although Salmonella is not very common in Canadian eggs, some people are more susceptible to it, particularly young children, the elderly, pregnant women and people with weakened immune systems. Therefore, it is recommended that eggs be cooked thoroughly when serving to people in these high risk groups. You can reduce your risk of contracting foodborne illness from eggs by following a few food safety tips.

Shop carefully: Choose only refrigerated eggs with clean and uncracked shells. Do not use an egg if the egg's contents are leaking through the shell or if the egg is stuck to the carton. Check the "best before" date on the package.

Keep eggs cold: Eggs should be refrigerated within two hours of purchase and should be placed in the coldest section of the refrigerator in their original carton; eggs should not be kept in the refrigerator door. The carton helps protect the eggs from damage and odours. Don't crack the shell of an egg until you want to use it. Hard-cooked eggs, in shell or peeled, and pickled eggs can be stored in the refrigerator for up to one week. Hard-cooked yolks should be used within five days. If you include eggs in your lunch, make sure to include an icepack to keep the eggs cold.

Keep clean: Remember to wash your hands, utensils, cutting boards, and counters carefully with soap and warm water before and after handling raw eggs. This helps avoid potential cross contamination and prevent the spread of foodborne illness related to eggs.

Cook thoroughly: Eggs and egg-based foods should be cooked thoroughly to ensure they are safe to eat. This includes the yolk part of the egg, which should not be runny. Serve egg dishes immediately after cooking and store any leftovers in containers and refrigerate them within two hours. Uncooked cookie dough and batters made with raw eggs can contain Salmonella and should not be tasted or eaten until they are cooked thoroughly. You should use pasteurized egg products instead of raw eggs when you are preparing uncooked homemade foods that use raw eggs, such as icing or Caesar salad dressing.

Easter eggs: Decorated eggs that have been left out on display are not safe to eat. If you want to eat the eggs you decorate you should hard boil them thoroughly and then cool them (either by immersing them in cold tap water or on the counter until they have reached room temperature) before placing them in the fridge. Use a non-toxic colouring dye on eggs. Be sure that eggs are kept cold before and after dyeing. Between dyeing and cooling, they should be out of the refrigerator for no more than two hours in total. Coloured eggs can be stored in a covered container in the refrigerator for up to one week.

It is estimated that there are approximately 11 million cases of food-related illnesses in Canada every year. Many of these illnesses could be prevented by following proper food handling and preparation techniques.

For more information on food safety tips for eggs, please visit:

Government of Canada's Egg Safety Tips

Government of Canada's Food Safety website

Partnership for Consumer Food Safety Education's Be Food Safe Canada Campaign

Weekday Vegetarian: Analyzing Food by Way of Bacon Slices

2011-04-15T06:23:00.001-07:00

Photo: Kelly Rossiter

from TreeHugger.com
by Kelly Rossiter, Toronto

Given that it is the weekend, you might be considering having some bacon along with your Sunday brunch. Like most people, you know enough to limit yourself to two pieces because it's really not that good for you. Lots of calories, lots of fat. In fact, one medium sized slice of bacon has 43 calories and 1.1 grams of saturated fat. What if you thought about restaurant entrees in terms of the numbers of bacon slices you could have consumed for the same amount of calories and saturated fat. That's exactly what Hilary Meyer of the website Eating Well did, and the results surprised her.

Ms. Meyer took three restaurant meals and analyzed them, and then determined how many bacon slices she would have had to eat to arrive at the same caloric count and amount of fat. Bear in mind that the average person requires about 2000 calories a day and should limit their saturated fat to 16 grams per day.

A Chicago deep dish pizza came in at 770 calories with 18 grams of fat. She could have eaten 18 strips of bacon for the same amount. A plate of ribs had a whopping 1750 calories with 29 grams of fat. That's almost all of your caloric allotment for the entire day, and almost twice the amount of saturated fat you should have. You would get the same amount with 26 slices of bacon. A chicken and shrimp carbonara from The Olive Garden clocked in at 1440 calories with a shocking 38 grams of saturated fat. You'd have to eat 35 slices of bacon to accomplish that, but of course, you never would. It's like figuring out how much sugar you are ingesting when you drink a regular soda. You'd never sit down and eat the equivalent amount of sugar out of a bowl... read more story at TreeHugger.com

Build the power of protein into breakfast

2011-04-12T09:44:00.000-07:00

Seven simple ways to prepare eggs

OTTAWA, April 11 /CNW/ - It's time to kick start breakfast routines by cracking an egg each morning! Appealing to hungry kids and time-strapped adults, eggs offer the best value for money when looking for a nutritious and convenient meal that can be prepared in minutes. This results in endless options for a healthy breakfast. Eggs are a rich source of protein providing more staying power than other breakfast choices - making them a great fit for a healthy, active lifestyle. Egg Farmers of Canada suggests Canadians start hatching a plan today for a protein-packed breakfast that will keep them feeling satiated and energetic throughout the day.

Eggs: a high source quality protein

The protein found in eggs is the smartest way to start the day because it keeps you feeling fuller longer, providing you with the energy to stay active and focused longer. Protein helps the body control the rate at which the energy in food (calories) is absorbed and is essential for building and repairing body tissue, making eggs the right choice. One large grade A egg contains 6 grams of the highest quality protein to help you maintain a healthy and active lifestyle.

An egg a day is OK!

A study by the Harvard School of Public Health examined the association between egg consumption and the risk of coronary heart disease and stroke in women and men.1 The study of 117,000 participants with a 14-year follow up found that eating up to one egg per day is unlikely to have a significant overall impact on the risk of coronary heart disease or stroke, even for people with high cholesterol.

"As our lives become busier and busier, eggs are a great option to turn to for healthy, convenient breakfast options. They are versatile, widely available and simple to cook in so many ways. Combined with the many nutrients they offer, the benefits of eggs for a healthy lifestyle are countless," says Bonnie Cohen, M.Sc., Registered Dietitian and Manager, Marketing & Nutrition, Egg Farmers of Canada. "Studies show that an egg a day is ok, so Canadian families are encouraged to look for ways to add eggs to their breakfast plate."

Egg-nergize morning routines

Egg Farmers of Canada recommends these 7 quick and easy ways to add eggs into morning breakfast routines:

Basic Hard-Cooked Eggs - This classic egg breakfast is perfect for anyone, anytime, anywhere.

Speedy Microwave Egg Strata - In a rush? With a total prep and cooking time of 6 minutes, start your day with a nutritional, protein-rich breakfast.

Cheese and Vegetable Omelettes - Try serving with a pear, whole wheat toast and a glass of milk for a complete breakfast.

Microwave Egg Cookers: Basic Recipe - For breakfast on the go or a quick bite at the office, satisfy that hunger with the help of these Microwave Egg Cookers.

Basic Stovetop Scrambled Eggs - Trick of the trade: add water instead of milk to make scrambled eggs fluffy and light!

Eggs in a Bread Basket - Flavourful and hearty, this recipe can be served at any meal-time.

Fruity Cottage Cheese Omelette - Substitute your usual breakfast sandwich with this colourful and flavourful morning delight!

These, along with other egg-ceptional recipes can be found on www.eggs.ca.

Nutritional benefits

Eggs are sometimes called "functional foods." These are foods that have demonstrated physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions.2 Eggs are a good source of nutrients, containing 6 grams of protein, only 70 calories and some healthful unsaturated fats that provide long-lasting energy for your body.3 Eggs contain 14 key nutrients, including calcium, iron, vitamin A, D, E and B12, which the body needs to attain good, overall health. Canada's Food Guide considers 2 eggs one serving from the Meat and Alternatives food group.

About Egg Farmers of Canada

Egg Farmers of Canada (EFC) is a not-for-profit national organization founded in 1972 that represents 1,032 regulated egg farmers in all ten provinces and the Northwest Territories. EFC is dedicated to providing fresh, nutritious and high-quality eggs at reasonable prices to all Canadians. For more information, please visit www.eggs.ca.

Could Our Maple Syrup Be the Next Superfood?

2011-04-04T13:45:00.001-07:00

Maple Syrup May Pack Similar Health Benefits to Those Found in Berries, Tea, Red Wine and Flax Seed

LONGUEUIL, Quebec, April 1, 2011 /Canada NewsWire Telbec/ - There's more good news about pure maple syrup. Researchers from the University of Rhode Island (URI) have now identified 54 compounds in Canadian maple syrup, double the amount previously reported, and many with antioxidant properties and potential health benefits. In laboratory studies, they acted as anti-cancer and anti-inflammatory agents. Initial studies also suggest that maple compounds may inhibit enzymes relevant in Type 2 diabetes management.

These new findings were presented on March 30th at the annual meeting of the American Chemical Society in Anaheim, CA, during a day-long session exclusively examining the bioactive compounds found in natural sweeteners. The session was organized and chaired by Dr. Navindra Seeram, assistant pharmacy professor at URI and a lead scientist on the maple syrup research team.

According to the URI research team, maple syrup contains a cocktail of polyphenol compounds, including several with antioxidant properties and many with well-documented health benefits. "We found a wide variety of polyphenols in maple syrup, said Seeram. It is a one-stop shop for these beneficial compounds, several of which are also found in berries, tea, red wine and flaxseed, just to name a few. Not all sweeteners are created equal! When choosing a sweetener, pure maple syrup is a better choice because of the range of antioxidant compounds not found in other sweeteners."

"These new scientific findings underscore the nutritional message whereby food that undergoes little to no processing provides greater health benefits, said very enthused dietitian Hélène Laurendeau. 100% pure Maple syrup is a natural, non-refined product, which gives it an edge over other sweetening agents. We have reason to be proud of our maple syrup, whose unique flavour makes it a versatile addition to countless culinary creations."

Maple syrup may prove to be relevant in Type 2 diabetes management, although the findings must be verified in clinical trials.

"We discovered that the polyphenols in maple syrup inhibit enzymes that are involved in the conversion of carbohydrates to sugar, said Seeram. In fact, in preliminary studies, maple syrup had a greater enzyme-inhibiting effect compared to other healthy plant foods such as berries, when tested on a dry-weight basis. By 2050, one in three people will be afflicted with Type 2 diabetes, and more and more people are looking for healthier diet, so finding a potential anti-diabetic compound in maple syrup is interesting for the scientific community and consumers."

Quebecol: A polyphenol specific to maple on our radar

Five of the 54 antioxidants in maple syrup were identified for the first time in nature and are unique to the natural sweetener. Among the five new compounds, one polyphenol is of particular interest. Given the common name of Quebecol, in honor of the province of Quebec, this compound is created during the process of boiling down maple sap into maple syrup.

"We don't know yet whether the new compounds contribute to the healthy profile of maple syrup, but we do know that the sheer quantity and variety of identified compounds with documented health benefits qualifies maple syrup as a superfood," commented Seeram.

Some of his findings were recently published in the Journal of Functional Foods. Dr. Seeram's work was made possible thanks to the financial support of The Federation of Quebec Maple Syrup Producers, the Conseil pour le développement de l'agriculture du Québec (CDAQ) and Agriculture and Agri-Food Canada (AAFC) on behalf of the Canadian Maple Syrup Industry.

Attendees at the American Chemical Society's annual meeting also heard promising results from other Canadian researchers who are studying the health benefits of maple syrup. Dr. Yves Desjardins, professor at Université Laval's Plant Science Department and an active member of the university's Centre de recherche en horticulture, is particularly interested in maple syrup and sap. His research reveals that these homegrown products boast high levels of abscisic acid, a promising phytohormone that could provide health benefits. Indeed, abscisic acid is known to stimulate the release of insulin by pancreatic cells and increase fat cell sensitivity, as well as promoting muscle sugar absorption, thereby acting as a potential therapeutic agent against metabolic syndrome and diabetes.

"Part of our New Generation of Maple 2020 strategy is to work with talented scientists to discover and share more knowledge about maple syrup. We are excited that this line of research receives interest from all over the world," says Serge Beaulieu, President of the Federation and member of the Canadian Maple Industry Advisory Committee. We are also very happy that our efforts and the results of this research are contributing to the branding of agri-food products from Canada and Quebec on international markets.

Geneviève Béland, Promotions and Market Development Director for the Federation, adds: "Given its amazing potential for human health and interesting nutritional value, it is a natural choice for people looking to eat well." The Federation's members produce about 80 percent of the worldwide supply of the natural sweetener.

About the Federation of Quebec Maple Syrup Producers

The Federation of Quebec Maple Syrup Producers was founded in 1966 with the mission of defending and promoting the economic, social and moral interests of its 7,400 maple family farms businesses. These men and women are working together to develop quality standards, create knowledge and market their products. Quebec is responsible for 93 percent of Canada's production and close to 80 percent of today's global maple syrup output. As such, the Federation is proud to lead scientific research in the name of the entire Canadian maple syrup industry. Ontario, New Brunswick and Nova Scotia contribute 7 percent of the total Canadian production. For more information about maple syrup, please visit www.maplesyrupfederation.ca

The University of Rhode Island's research was made possible through the funding of the Federation, the Federation, Conseil pour le développement de l'agriculture du Québec (CDAQ), an organization funded by Agriculture and Agri-Food Canada (AAFC) and AAFC through the "Growing Canadian Agri-Innovations" program.

Click here to see a video of Dr. Navindra Seeram and Dr. Yves Desjardins at The American Chemical Society's Annual Meeting discussing the groundbreaking new health findings surrounding maple syrup from Canada.

Got a Hankering for Fast Food? Skip the Coffee, Study Says

2011-04-01T12:17:00.000-07:00

GUELPH, Ontario, April 01, 2011 - University of Guelph News Release

Eating a fatty fast food meal is never good for you, but washing that meal down with a coffee is even worse, according to a new University of Guelph study. Researcher Marie-Soleil Beaudoin has discovered not only that a healthy person's blood sugar levels spike after eating a high-fat meal, but that the spike doubles after having both a fatty meal and caffeinated coffee – jumping to levels similar to those of people at risk for diabetes.

"The results tell us that saturated fat interferes with the body's ability to clear sugars from the blood and, when combined with caffeinated coffee, the impact can be even worse," said Beaudoin, a PhD student who conducted the study with U of G professors Lindsay Robinson and Terry Graham. "Having sugar remain in our blood for long periods is unhealthy because it can take a toll on our body's organs."

Published today in the Journal of Nutrition¸ the study is the first to examine the effects of saturated fat and caffeinated coffee on blood sugar levels using a novel fat cocktail which contains only lipids. This specially designed beverage allows researchers to accurately mimic what happens to the body when we ingest fat.

For the study, healthy men drank about one gram of the fat beverage for every kilogram of body weight for their first meal. Six hours later, they were given a second meal consisting of a sugar drink.

Typically when we ingest sugar, the body produces insulin, which takes the sugar out of the blood and distributes it to our muscles, said Beaudoin.

But the researchers found that the fatty meal affected the body's ability to clear the sugar out of the blood. The subjects' blood sugar levels were 32 per cent higher than they were when the men had not ingested the fat cocktail.

The researchers also tested the impact of caffeinated coffee combined with the fatty meal. For this test, participants received the equivalent of two cups of caffeinated coffee five hours after ingesting the fat beverage. An hour later, they were then given the sugar drink.

The results showed blood sugar levels increased by 65 per cent compared to what they were when participants had not ingested the fat and caffeinated coffee.

"This shows that the effects of a high-fat meal can last for hours," said Beaudoin. "What you eat for lunch can impact how your body responds to food later in the day."

Besides testing the participant's blood sugar levels, the researchers looked at gastro-intestinal effects by measuring incretin hormones released by the gut after ingesting the fat. These hormones signal the pancreas to release insulin to help clear the blood of sugar. The researchers discovered these hormones' responses to carbohydrates are blunted after ingesting the fat beverage.

"Ultimately we have found that fat and caffeinated coffee are impairing the communication between the gut and the pancreas, which could be playing a role in why participants couldn't clear the sugar from their blood as easily," said Beaudoin.

The results of the study are particularly important for people at risk for metabolic diseases and Type 2 diabetes, she adds.

"We have known for many years that people with or at risk of Type 2 diabetes should limit their caffeine intake. Drinking decaffeinated coffee instead of caffeinated is one way to improve one's glucose tolerance. Limiting the intake of saturated fatty acids found in red meat, processed foods and fast food meals is also beneficial. This study has shown that the affects of these foods can be severe and long lasting."

Mark Bittman Asks: Why Don't Farm Animals Get the Same Respect (or Treatment) As Pets?

2011-03-26T05:51:00.000-07:00

from TreeHugger.com
by Rachel Cernansky, Boulder, Colorado

We've seen devastating footage from inside slaughterhouses before, but I was caught by surprise when a former colleague thought aloud on Facebook about giving up pork because pigs are intelligent and sentient beings. He's from Texas, is not vegetarian, and loves his bacon, but he'd watched a recent video that Mercy For Animals put out showing a behind-the-scenes look at Smithfield facilities, and the cruelty was too much to handle.

About a week later, Mark Bittman published a column, Some Animals Are More Equal Than Others, that raises similar questions about the treatment of animals raised for food.

Bittman questions why some animals are protected by anti-cruelty laws while animals raised for food fall under "Common Farming Exemptions," which, he writes:
allow industry -- rather than lawmakers -- to make any practice legal as long as it's common. "In other words," as Jonathan Safran Foer, the author of "Eating Animals," wrote me via e-mail, "the industry has the power to define cruelty. It's every bit as crazy as giving burglars the power to define trespassing."

The column is really worth reading in full, but he highlights the irony and cruelty of the laws:
as long as I "raise" animals for food and it's done by my fellow "farmers" (in this case, manufacturers might be a better word), I can put around 200 million male chicks a year through grinders (graphic video here), castrate -- mostly without anesthetic -- 65 million calves and piglets a year, breed sick animals (don't forget: more than half a billion eggs were recalled last summer, from just two Iowa farms) who in turn breed antibiotic-resistant bacteria...

And he gets to the crux of the bigger picture:
We should be treating animals better and raising fewer of them; this would naturally reduce our consumption. All in all, a better situation for us, the animals, the world.

...read more story and view the video that the Facebook friend mentioned above had linked to: at TreeHugger.com

Consumer Education Website Launched

2011-03-25T05:51:00.000-07:00

Election Puts Spotlight on Natural Health Products

OTTAWA, March 25, 2011 /Canada NewsWire/ - Today, the Canadian Health Food Association (CHFA) launched a consumer education website aimed at informing Canadians about federal rules that increasingly restrict access to innovative Natural Health Products (NHPs). The website also takes advantage of the pending federal election to allow consumers and natural health product users to educate and engage politicians.

"These are safe products that work," said CHFA President Helen Sherrard. "In fact, over 75% of Canadians use natural health products and new federal regulatory policy will increasingly restrict these products."

The new website, www.nhpsnotdrugs.ca, calls on the 75 percent of Canadians that depend on natural health products to be better informed and share their stories about natural health products. The website will also allow consumers to use the election to tell politicians that the current Food and Drugs Act should be modernized so that NHPs are no longer a subset of drugs.

Importantly, the website also educates politicians and consumers about standards that need to be designed that are mindful of the low risk profile of these natural products.

The website and social media campaign takes advantage of new technology to reach politicians when they are listening to voters the most.

"This website is an important step in reaching out to consumers about rules and regulations that matter to their families," added Sherrard.

Natural Health Products include vitamins and minerals, herbal remedies, homeopathic medicine, amino acids and essential fatty acids. NHPs are a $3 billion industry that over the last 40 years has created thousands of jobs.

The Canadian Health Food Association is Canada's largest national trade association dedicated to the natural health and organic products industry. The association represents manufacturers, retailers, wholesalers, distributors, growers and importers of natural health and organic products, including foods, vitamin and mineral supplements, herbal products, homeopathics, sports nutrition products, fibres and health and beauty aids. With a membership of over 1,000+ business owners and operators, CHFA represents an industry that contributes $3billion to the Canadian economy.

Spread the Love on Your Toast

2011-03-22T06:23:00.000-07:00

Gay Lea Spreadables Celebrates Second Annual National Toast Day

TORONTO, March 22, 2011 /Canada NewsWire/ - The negative impact of hard butter on toast can be seen all around us. Fortunately, Gay Lea has the solution. On March 23rd, Canadians have the opportunity to save the toast by visiting Facebook.com/gayleafoods and help fight hunger in communities across Canada.

On National Toast Day, March 23, for every individual who signs a petition at Facebook.com/gayleafoods, Gay Lea® Foods will donate one tub of Spreadables® butter to the Food Bank.

"Hunger is an issue affecting many people across Canada. National Toast Day sets the stage for Gay Lea and the community to come together and help Canadians in a fun and interactive way," says Carol Johnston, director of marketing at Gay Lea Foods.

Whether toast is enjoyed dark or light, thick or thin, Gay Lea® Spreadables® is an all natural, creamery butter with added unsaturated canola oil. It keeps toast crisp, flavourful, and hole free because it is spreadable right out of the fridge. Gay Lea® Spreadables® contains no additives or preservatives and is also a source of Omega 3.

Join toast connoisseurs from across the country as they rise against the hard butter epidemic. Visit Facebook.com/gayleafoods to help the fight hunger and give the power back to toast.
National Toast day is a day when toast lovers across the country celebrate and indulge in their love of toast:

...2.6 metres (8ft 6in) is the world record for the highest toast pop out of a toaster.

...Butter is the most common accompaniment to toast.

...A bolt of lightning has enough energy to toast 100,000 slices of bread.

...The word "toast" comes from the Latin "tostare", meaning "to toast".

...Toast has 178,653 fans on Facebook.

...The world's most expensive piece of toast has been valued at $28,000. Some say you can see the image of the Virgin Mary on it.

...According to research at Leeds University, to produce a perfect slice of toast, the bread needs to be heated to at least 120°C.

About Gay Lea® Foods Co-operative Ltd.

Established in 1958, Gay Lea® Foods Co-operative Ltd. is Ontario's largest dairy co-operative. Owned and operated by more than 1,200 farmers, it is a leading Ontario manufacturer and distributor of dairy products to retail, industrial and foodservice markets. Committed to delivering Ontario consumers the highest quality products, Gay Lea® is the proud producer of Gay Lea® Butter, Gay Lea® Real Whipped Cream, Gay Lea® Sour Cream, Nordica® Cottage Cheese and Ivanhoe Cheese

Study Points to Fiber for Decreasing Risk of Death from Infectious and Respiratory Diseases

2011-03-15T07:17:00.000-07:00

from TreeHugger.com
by Sara Novak, Columbia, SC

We already knew that a plant-based diet was better for the planet. We also already knew that a plant-based diet high in fiber and roughage decreased your risk of heart disease and helped stave off weight gain. But a new study shed even more light on the importance of a high fiber diet. According to a study published in the Archives of Internal Medicine, vegetables, fruits, nuts, seeds, beans, and especially whole grains also lowered the risk of death from infectious and respiratory diseases by 24 percent to 56 percent in men and by 34 percent to 59 percent in women.

According to the study reported in The State, men and women with the highest amounts of fiber in their diets were less likely to die of a host of ailments including heart disease, infectious disease, respiratory disease, and for men, a host of cancers as well.

"The results from this study suggest that fiber may have broader health benefits than what has been found before," said Frank Hu, who studies nutrition at the Harvard School of Public Health and wrote an editorial accompanying the study. "The bottom line is that fiber should be a staple in our diet, and we should strive to eat as much fiber as possible."

... read more story at TreeHugger.com

Cook with Canadian Beef!

2011-03-12T05:53:00.000-08:00

Watch. Learn. Enjoy. Eat. Nourish.

TORONTO, March 10, 2011 /Canada NewsWire/ - In honour of Dietitians of Canada's Nutrition Month, the experts from the Canada Beef kitchens are excited to share recipes and videos to make your kitchen come alive and provide you with stress-free guidance on how to make easy, nutritious meals the whole family will love.

Watch each of the recipes come to life in your kitchen by following the easy step-by-step videos with Canadian Beef kitchen expert and Professional Home Economist, Joyce Parslow.

Learn what makes lean Canadian beef a great choice for you and your family with Registered Dietitian Karine Gale, featured in each of the recipe videos.

Enjoy making a delicious meal featuring beef, which Canadians named as their favourite food produced in all of Canada1.

Eat a healthy meal the whole family is sure to love. With recipes like Strip Loin Steak with Sautéed Mushrooms, Beef Kabobs with Peanut Sauce, Sunny Day Shepherd's Pie and Quinoa and Beef Stuffed Peppers, it will be easy to find another family favourite …or four! All four recipes are adapted from the Dietitians of Canada new cookbook: Cook!

Nourish your body and your mind by enjoying the goodness in every bite of Canadian beef. With 14 essential nutrients, including brain-boosting B vitamins and immune-boosting Zinc, lean Canadian beef is a healthy indulgence you can continue to serve and enjoy with confidence.

Each of the nutritious recipes, step-by-step videos and details on a great contest, can be found in the latest Cook Booklet from Canada Beef's kitchens, available for download at the online headquarters for Canadian Beef.

Download your copy now to watch, learn, enjoy, eat and nourish with lean Canadian beef.

Dietitians of Canada celebrates Nutrition Month 2011 with the release of Cook! The new go-to Canadian cookbook

2011-03-02T07:49:00.000-08:00

TORONTO, March 1, 2011 /Canada NewsWire/ - Dietitians of Canada today launched Nutrition Month 2011 with the release of Cook! This brand new Canadian treasure is a dazzling collection of 275 satisfying recipes, 32 mouth-watering food photographs, nutrition tips and practical family cooking lessons.

Nutrition Month 2011 celebrates and showcases the food that is grown in and available in Canada - a great opportunity to put appetizing and healthy food on your table. Dietitians are committed to making it easier for Canadians to prepare meals to support good health using nutrient-rich, delicious food available across Canada.

"Cook! is the perfect resource for everyone interested in healthy cooking," says Mary Sue Waisman, Registered Dietitian, chef, author of Cook! "The recipes are as diverse as Canadians themselves and are designed for singles, couples, families and gatherings of all kinds."

Cook! is a fabulous tool that offers solutions to many everyday challenges Canadians face when trying to get healthy meals on tables amidst time pressures and varied cooking skills. In addition, the nutritional analysis that accompanies every recipe is an easy and simple way to learn more about healthy cooking and eating.

"Research clearly shows it's worth the effort to eat together," says Mary Sue Waisman, "When families eat together, generally speaking they eat better. Best of all - home cooked food tastes delicious!"

About Dietitians of Canada

Dietitians of Canada (DC) is the national professional association for dietitians, representing almost 6000 members at the local, provincial and national levels. DC is one of the largest organizations of dietetic professionals in the world and has led the Nutrition Month Campaign for 30 years. DC acknowledges its partners who help to bring Nutrition Month messages to Canadians.

This year's Sponsors are: Official Sponsors - Compass Group Canada and Dairy Farmers of Canada, and Contributing Sponsor - General Mills Canada Corporation. For more information about Dietitians of Canada and Nutrition Month, visit www.dietitians.ca.

Make Proper Porridge with the Porridge Lady

2011-03-01T07:43:00.000-08:00

from TreeHugger.com
by Bonnie Alter, London

What do you eat for breakfast? A recent TreeHugger survey revealed that 52% of readers eat a high fibre cereal. What could be healthier than to start the day with a bowl of hot steaming porridge. Unfortunately many of us envision grey, lumpy glop when we think of it...that's what my grandmother made.

But the Porridge Lady has appeared to set us straight. She calls herself the premiere freestyle Porridge maker and 'first lady of Porridge' and she is the real deal, having won the Golden Spurtle World Porridge Making Championships.

In 2009 she was the Specialty Winner, and in this video she teaches you how to make the "perfect porridge."

Porridge is a particularly British food. Oats grow well here, and the best groats come from Scotland. That's what the oats are called they are first harvested. Groats are turned into the traditional oatmeal through cleaning and chopping the grain.

It is also incredibly healthy. Plain porridge oats and oatmeal are 100% natural with no added sugar, salt of additives.

Health experts have shown that oats have many health benefits.

Oats have a high content of complex carbohydrates and soluble fibre so they release energy slowly. Oats can also help in lowering cholesterol which may help reduce the risk of heart disease. Oats contain one of the highest levels of soluble fibre in any cereal - essential for healthy digestion and also said to help maintain a healthy heart Oats contain a number of necessary vitamins while it is also said that oats can help reduce diabetes.

The Specialty Winner in 2010 was a Canadian, from Calgary. Her creation was Canadian Cran-Apple Crunch. You can make her recipe too, using Highwood Crossing steel-cut oats, from south of Calgary, Alberta... read more story at TreeHugger.com

First of March and Leeks Recipes

2011-03-01T06:44:00.000-08:00

The stormy March is come at last,
With wind, and cloud, and changing skies;
I hear the rushing of the blast
That through the snowy valley flies.

–William Cullen Bryant, American poet (1794–1878)

from the Old Farmers Almanac ... March 1 commemorates the patron saint of Wales, St. David, who was born in the 6th century at Henfynw, Cardigan.

His symbol is the leek, which was worn by his countrymen to distinguish themselves from their Saxon enemies during battle.

On St. David's day, put leeks in your hat.

Try planting the aromatic leek this year!

...Start leek seeds indoors 12 weeks before the last frost. See your frost dates.

...Plant the seedlings as soon as the ground can be worked.

...Dig a trench 1 foot deep and 1 foot wide. Fill the bottom with a 5-inch layer of compost and transplant seedlings into holes 6 inches apart.

...As leeks grow, gradually fill in the trench with more soil, keeping the tips of the plants exposed.

Leek Recipes

Take time to try the subtle taste of leek!

... Artichoke, Leek, and Mushroom Ragout

... Cream of Leek and Vermicelli Soup

... Risotto With Shrimp and Leek

... Leek and Herb Quiche

Coca-Cola Case Could Set Precedent on Secret Ingredients

2011-02-23T07:03:00.000-08:00

from TreeHugger.com
by Christine Lepisto, Berlin

Anybody who advises companies on how to walk the line between trade secret and full ingredient disclosure knows that the threat of a lawsuit weighs as much or more than the regulations in any decision made. Protecting recipes -- whether for beverages, household chemicals, or industrial formulations -- provides a moat against competition. But it deprives the users of information they may want or need to protect their health, or make choices based on their moral values. A lawsuit recently filed against Coca-cola could test the limits of when "secret ingredients" infringe the "independent choices of the individual."

According to the Israeli news outlet Globes, an unidentified Muslim man in Israel is suing Coca-Cola's Israeli franchisee, The Central Bottling Company Group Ltd. It all started when ThisAmericanLife published what they claim is an early recipe, possibly the original recipe, for Coca-Cola. The recipe indicates that the secret flavouring, code-named "7X", uses alcohol as a solvent.

The Plaintiff has sued on behalf of every muslim in Israel, claiming 1000NIS for every muslim on the grounds that Coca-cola has been "misleading consumers, infringing the independent choices of the individual, and causing huge mental anguish." With 1.2 million muslims covered by the class action, Coke could be on the line for a third of a billion dollars.

ThisAmericanLife notes that the recipe is definitely not that used for Coke which is currently available for sale, so the first question any lawsuit will face is whether there are grounds: i.e. is alcohol still used in the modern coke recipe? And hopefully Coca-cola is globally sensitive enough that this "secret ingredient" has long since been replaced or it would not have kept the secret... read more story at TreeHugger.com

How Tofu is Made (Video)

2011-02-20T07:12:00.000-08:00

from TreeHugger.com
by Sami Grover, Carrboro, NC, USA

I'll admit it, I'm on a bit of a CHOW kick of late. From their video introduction to beekeeping to footage of the coolest seed bank ever, these guys manage to capture people's passion with a sense of both respect and charm. This latest video is no exception, as we explore how tofu is made, why so much tofu in the West sucks, and how to really enjoy this "noble protein".

Pablo has pondered before on the carbon footprint of tofu and Kelly's weekday vegetarian efforts have featured many delicious tofu recipes. But I'll admit that, for this TreeHugger at least, tofu remains a bit of a mystery. What is it? How is it made? And how can I cook it so it doesn't taste bland?

According to Minh Tsai and Dean Ku, co-founders of Hodo Soy Beanery in Oakland, many people in the West are both confused and turned off by inferior product that is designed for shipping and storage, not flavor. To truly understand the pleasure of tofu, they say, it should be eaten fresh. And that's just the beginning...

Older Adults Needed for Food Survey Study

2011-02-14T06:34:00.000-08:00

Older adults (60 years and older) are needed to participate in a food survey study at the University of Guelph, run out of the lab of Alison Duncan, Human Health and Nutritional Sciences. The study involves one visit of about 45-60 minutes to fill out a questionnaire.

A cookbook gift will be provided.

If you are interested, please contact 519-824-4120 ext. 58081 or mvella@uoguelph.ca

This study has received approval from the University of Guelph Human Research Ethics Board (REB#10SE012)

New Food Carbon Emissions Calculator Pinpoints Your Diet's True Footprint

2011-02-12T08:39:00.001-08:00

from TreeHugger.com
by Sara Novak, Columbia, SC

In the past it's been difficult to dig to the bottom of your diet's carbon footprint. It's difficult to include all the data behind food production and transport in one calculator. While various carbon footprint calculators can give you a vague idea of your diet's footprint, finding very specific information becomes more difficult. Until now. Clean Metrics has released a free tool that you can use to calculate your emissions so that you can pinpoint detailed changes that can positively alter your diet.

Clean Metric's new Food Carbon Emissions Calculator allows you to break food down into categories including beans, dairy, fish, shellfish, fruits, grains, meat, poultry, nuts, oils, fats, and vegetables. Input the transport, the weight, and how much waste the product generates. It calculates production emissions from cradle to farmgate, transportation emissions, and waste emissions.

You'll need to know where the foods you eat come from to get started and you can tell quite obviously that local fruits and vegetables come in low on the tool while meat and dairy comes in much higher. When you're calculating fruits and vegetables, there are only a few choices from which to choose but you can still get a good idea based on the distance they travel and the type of packaging, if any, that your produce is packaged in. The tool calculates mostly North American foods which still leaves out the huge variety of foods that we source from across the globe like rice, noodles, nuts, and tea to name just a few. It also only calculates for conventional foods, which means that you're likely lower on the scale if you eat a mostly organic diet. But it's certainly a good start... read more story at TreeHugger.com

Education not Taxation to Combat the Complex Issue of Obesity

2011-02-05T06:24:00.000-08:00

87% of Canadians feel that government should be educating the public about changing their behaviour, not taxing them

TORONTO, February 3, 2011 /Canada NewsWire/ - Refreshments Canada responds to the Weight Coalition -- Obesity is a complex issue and experts agree that no single food or beverage can be held responsible for weight gain. The solution to obesity lies in encouraging a healthy active lifestyle -- not to simply target one product or one sector.

"Trying to link one product to obesity is both simplistic and naive. For example, according to a Statistics Canada report, Food Statistics 2009, Canadian's consumption of soft drinks has declined by 28% in the past ten years yet at the same time obesity rates in Canada have continued to rise significantly," says Justin Sherwood, president, Refreshments Canada.

There is no scientific consensus when looking for the cause of obesity; indeed, the only consensus that exists is that obesity is a complex problem that is caused by the interplay of many different factors relating to diet and exercise and that no single factor is uniquely to blame.

A study published in Obesity Reviews and funded by the Canadian government, looked at more than 137,000 school-aged children in 34 countries and found no association between soft drink intake and body mass index. In addition a study published by Statistics Canada (October 2009) examined whether an association exists between obesity and the relative percentages of fats, carbohydrates, protein and fibre in the diets, and the authors concluded that "it is not what you eat, but rather, how much - the total number of calories consumed - that significantly contributes to obesity".

"We also know that taxing one product does not lower obesity rates - West Virginia and Arkansas are two 'real-world' examples - both have targeted sales taxes on soft drinks, yet according to the US Center for Disease Control they rank fifth and sixth highest in the US for obesity rates. These results are in spite of West Virginia's tax having been in place since the 1950s," continued Sherwood.

Refreshments Canada is the national trade association representing the broad spectrum of brands and companies that manufacture and distribute the majority of non-alcoholic liquid refreshment beverages consumed in Canada.

South Carolina Pilot Project Puts Farmers' Markets in Community Health Centers

2011-02-04T06:33:00.001-08:00

from TreeHugger.com
by Sara Novak, Columbia, SC

University of South Carolina scientists are developing a plan to place farmers' markets at health centers. Dr. James Hébert specializes in cancer prevention research, especially with regards to diet. Support for the project comes from a $1.5 million grant from the Centers for Disease Control and Prevention and the National Cancer Institute (NCI).

Dr. James Hébert is working on a pilot program establishing farmer's markets onsite at community health centers, according to the Carolina Minute with Frenche Brewer.

"Building on expertise in diet and physical activity, epidemiology and disease mapping for which the Cancer Prevention and Control Program is well known, our center has developed research programs aimed at healthy eating that could change the face of cancer in South Carolina and beyond," said Hébert, who recently received the NCI's Established Investigator Award in Cancer Prevention.

... read more story at TreeHugger.com

Disgusting Photos of Hospital Food Used to Demand Change

2011-02-02T06:15:00.001-08:00

from TreeHugger.com
by Sami Grover, Carrboro, NC, USA

Institutional food has been a regular target for campaigners of late. From Michelle Obama being urged to take "meat unfit for KFC" off school menus, to efforts to introduce healthy sustainable food for day cares and nurseries, the idea is to simultaneously provide vulnerable members of society with better food, and also use the awesome purchasing power of institutions to help change our food and farming systems. Next on the menu is hospital food, and not before time. In fact, much like the teacher who photo-blogged about poor quality cafeteria food, one group is using photos of less-than-appetizing hospital meals to push for health care providers to step up their act.

There are, of course, plenty of examples of a healthy, nutritious and sustainable hospital food around the world. From the fresh, local produce served in Virginia hospitals to the delicious meals served at Stanford University Hospital, the idea that eating good food might just help us feel better, and even get better, is undoubtedly catching on... read more story at TreeHugger.com

Brussels Sprouts are Back in Style

2010-12-17T06:28:00.001-08:00

from TreeHugger.com
by Bonnie Alter, London

Gone are the days when Brussels sprouts evoked a family groan at dinner. Now sprouts are being hailed as a hang-over cure (more on that later), a cancer fighter and a trendy food.

One farmer is so committed that he farms 2,000 acres of them, with half a million being harvested. Two to three hundred tons of sprouts will be shipped out for the Christmas rush.

First, the health benefits. They have anti-cancer properties, containing sinigrin,which protects against certain cancers by suppressing rogue cells. They contain high levels of Vitamin C. Sprouts are packed with folic acid and prevent birth defects such as spina bifida.

The best way to cook them, according to the farmer who specialises in them: don't over-boil them. Boil them for 4-6 minutes, and don't leave them in the boiling water while you deal with the turkey. Steaming them is better... read more story at TreeHugger.com

Sustainable Food: Raw Christmas Goodies

2010-12-15T07:48:00.000-08:00

from JustMeans.com
Posted On: December 9, 2010

Crunch. Crunch.

The raw food movement is sweeping its way through the kitchens of North America. However, the other crunching you hear is that of not so healthy, not so sustainable food. It's the holiday season and everyone is munching on goodies. For those who want to create a healthy and sustainable holiday season, what does raw food have to offer?

We all eat raw food, even if it's just a banana in the morning. However, those who eat a raw food diet focus on raw food as the core of the diet. Rather than eating baked bread, meat and potatoes, raw food lovers focus on fresh, raw fruits and vegetables as the cornerstone of their diet.

But then there is the holiday season. Whatever religion you might be, this time of the year tends to involve a lot of food, and most of that is cooked. What's more, most of it is cooked with copious amounts of fat and sugar, and much of it is flown in from far away. Moving towards raw? How can you create a sustainable, healthy, and delicious raw holiday season?

Turn to the raw food staples of winter: sustainable sprouts, stored food, frozen and dehydrated food. Sprouts are a wonderful food for winter salads and you can grow them at home, without the added environmental costs of shipping this often highly-packaged food. Creating a root cellar for storage vegetables and fruits also helps the raw food diet in the winter. Get local organic fruit in the summer and store it in a very cool place and you'll have delicious raw apples and pears all winter long. Freeze your food. While frozen isn't quite as good as fresh, it's miles above cooked and preserved foods in terms of nutrient availability. And who doesn't want a few blueberries in a winter smoothie?

Then, move to the delicious additions to create a memorable, delectable holiday season. Stock up on natural sweeteners like dates, sweet fruits, and honey if you are not vegan. Turn to healthy fats like nuts to add body to sweet holiday treats...read more story at JustMeans.com

It's Official. Oat Fibre Helps Reduce Cholesterol

2010-11-24T06:53:00.000-08:00

1/3 cup (30g) of Quaker® rolled oats supplies 40% of the daily amount of the fibres shown to help reduce cholesterol

Mississauga, Ontario November 22, 2010 - Canada NewsWire - For more than a century, the Quaker brand has been heralding oatmeal’s wholesome goodness, and research has supported the link between the consumption of soluble fibres, such as oat fibre, and the maintenance of healthy cholesterol levels. Today Health Canada has formally recognized the benefits of oat fibre, like what is found in Quaker oats products, supporting the powerful claim that ‘oat fibre helps reduce cholesterol, a risk factor for heart disease.’

Today’s announcement by Health Canada comes at an important time for the health of Canadians. Approximately 10 million adult Canadians have cholesterol levels higher than the recommended targets determined by their doctor. Almost 40 per cent are classified as having high blood cholesterol levels, which can pose a major risk to heart health.1

Now, the Quaker brand is able to proudly communicate specific benefits of oat fibre, such as eating “1/3 cup (30g) of Quick Quaker Oats or Quaker Large Flake Oats supplies 40% of the daily amount of the fibres shown to help reduce cholesterol.”

“Canadians have been enjoying Quaker oats for decades as part of healthy eating, and the science supports this,” says Dr. Randall Kaplan, PhD, Director, Nutrition Science and Regulatory Affairs at PepsiCo Canada. “A large body of evidence has demonstrated the effectiveness of oat fibre consumption in reducing blood cholesterol. Health Canada’s announcement means that we can communicate something very tangible to Canadians - eating foods that contain oat fibre, such as oatmeal, helps reduce cholesterol.”

In fact, research has found that a diet high in whole grains, such as whole grain oats has been associated with reductions in risk for heart disease, and other heart benefits.2,3

Dr. David Jenkins, M.D., Ph.D., D.Sc, is a University Professor and Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences at the University of Toronto, and Director of the Risk Factor Modification Centre at St. Michael's Hospital. He says the Health Canada claim about oat fibre is an important step forward in the process of educating Canadians about functional foods that aid in lowering cholesterol.

“I’m pleased to hear that Health Canada has acknowledged the beneficial role oat fibre can play in heart health,” says Dr. Jenkins. “My research has focused on exploring the potential of diet to prevent and treat chronic diseases including heart disease. Diet remains a highly effective approach to cholesterol reduction and eating oat fibre is part of this strategy. Oat fibre is a major source of the viscous or sticky fibres which have been shown repeatedly in many studies to lower serum cholesterol. They have long been recognized by the USFDA as one of 4 groups of foods or food components which include plant sterols (also just recently approved by Health Canada for use in Canada), soy protein and nuts all of which in the US can carry a heart health claim. The recent recognition of the cholesterol lowering potential of oat fibre by Health Canada is therefore important. My hope is that all of these foods and food components will soon be officially recognized in Canada for their cholesterol lowering potential and allow Canadians to be informed which foods they can include as part of an effective cholesterol lowering dietary portfolio.”

Canadian nutrition expert and Registered Dietitian Hélène Charlebois agrees.

“Research studies continue to explain why consuming oat fibre regularly can benefit heart health, making oats especially important for those who are striving to improve their cholesterol levels,” Charlebois says. “My philosophy has always been a ‘food first’ approach. Our first stop to achieve nutritional health should be our kitchen, not a medicine cabinet, and that’s how I try to counsel my clients. Today’s Health Canada announcement lends further credibility to that important message.”

Oats provide two types of dietary fibre – soluble and insoluble. The soluble fibre, called oat fibre or beta-glucan, helps reduce cholesterol. Research has shown that consuming 3 grams of soluble oat fibre per day can have a positive effect on cholesterol levels.

The new claim will start appearing on Quaker packaging in the new year. Foods that carry the claim must meet additional nutritional criteria, The criteria include minimum amounts of vitamins and minerals as well as maximum levels of cholesterol, sodium and saturated fat.

No more excuses: nutrition goes hand in hand with taste and convenience

2010-11-24T06:39:00.000-08:00

Nutritional scientist Dr. Bruce Holub ranks heart, brain and vision health, and reduced risk of cancer and strokes among the top benefits of eating canned seafood

TORONTO, November 22, 2010 /Canada NewsWire/ - Clover Leaf Seafoods is launching an awareness campaign this week to remind Canadians that health and nutrition are only minutes away with its popular "Take 5" recipes, which reinvent fast food using just five ingredients to create nutritious, tasty meals that are ready and on the table in five minutes.

Clover Leaf has enlisted the help of health and nutritional scientist Dr. Bruce Holub, Ph.D., founder of the DHA/EPA Omega-3 Institute, to narrow the nutritional benefits of canned seafood to a shortlist of five, dubbed the Clover Leaf Take 5 Top 5: 1.) heart health, 2.) brain health, 3.) vision health, 4.) reduced risk of cancer and 5.) reduced risk of stroke.

"Canada's Food Guide recommends that Canadians eat at least two servings of fish each week," said Dr. Holub. "Unfortunately the average adult consumes only one serving every seven days, meaning as many as half or more of Canadian adults eat under one serving each week. Our kids also consume an average of less than one portion of fish each week."

Benefits of a seafood rich diet include reducing the risk of heart disease, lowering blood triglycerides, improving heart function and reducing damage from heart disease, supporting cognitive and brain development, lowering blood pressure, and improving symptoms of inflammatory diseases and arthritis. Recent studies also suggest greater fish intakes in the aging population appear to benefit the retention of hearing capacity and reduce age-related macular deterioration. Seafood is also a rich source of protein, vitamins, and minerals including vitamin D, calcium and selenium. Many varieties of seafood are also low in sodium and cholesterol.

The Clover Leaf product line offers a wide variety of low sodium and flavoured tuna, as well as skinless, boneless salmon products which boast a nutrition profile that is high protein, low in fat and a good source of essential vitamins and minerals including Vitamin D and calcium. Research also shows both tuna and salmon have some of the highest concentrations of omega-3 healthy fatty acids which provide a wealth of nutritional benefits. While fresh or frozen fish deliver the same health benefits, canned fish and seafood offer the added benefit of convenience.

"Clover Leaf's Take 5 recipes make healthy dinners so quick and easy, there are no more excuses when it comes to reaping the wealth of health benefits from eating fish and seafood," said Holub. "The recipes are an easy, delicious way to bring these health benefits to the dinner table, and to get young children to start enjoying fish like never before."

Click here for Dr. Holub's Take 5 Top 5, including relevant research and scientific references

Clover Leaf's dozens of five-minute, tasty and nutritious Take 5 recipes and complete nutritional information can be found here.

Reminding Canadians of potential risk of consuming vegetables and herbs stored in oil - Precautions to reduce the risk of botulism

2010-11-17T06:49:00.000-08:00

November 16, 2010 - Health & Safety Watch - Health Canada is advising Canadians of the importance of safe food handling practices when preparing and/or consuming vegetables and herbs stored in oil, such as garlic, onions, sun-dried tomatoes, hot peppers, mushrooms, rosemary, chives, sage, basil, and dill.

Vegetables and herbs stored in oil are a popular home-prepared food item and in some cases, are also prepared commercially. However, if food is improperly prepared, canned, heat-processed, bottled, or stored, it can cause serious illness, such as botulism.

Below are some easy-to-follow tips to help you reduce your risk:

...Home-prepared products stored in oil (e.g., vegetables, herbs and spices) should only be made using fresh ingredients, and should be kept in the refrigerator and discarded after one week.

...Commercially-prepared products should be refrigerated after opening and between each use.

...Consumers who purchase products such as those outlined above from fairs, farmers' markets or roadside stands or receive them as a gift should check when they were prepared and discard them if they are more than a week old.

...Date and label preserves and canned goods and strictly follow proper canning/bottling requirements.

...Wash your hands thoroughly with warm water and soap for at least 20 seconds, before and after handling food.

...Keep all work surfaces, food, utensils, equipment, and hands clean during all stages of the canning/bottling process.

...Refrigerate all foods labelled "keep refrigerated."

...If you experience symptoms of botulism, seek medical attention immediately.

Botulism is a serious illness that can result from eating improperly prepared and stored foods.

Botulism is caused by a bacterium - called Clostridium botulinum - that naturally produces toxins as part of its normal life cycle. The toxin that causes botulism is colourless, odourless, tasteless and invisible to the naked eye and is not necessarily destroyed by cooking, so preventing the toxin from forming is essential.

Symptoms of botulism food poisoning can range from nausea, vomiting, fatigue, dizziness, double vision, dryness of throat, weakness to respiratory failure, paralysis and, in some cases, death. The onset of symptoms is generally from 12 to 36 hours after ingesting the toxin. The duration of illness may be 2 hours to 14 days, although some symptoms may linger much longer.

According to a Health Canada document, there were 6 cases of foodborne botulism in Canada in 2007; 9 cases in 2008; 6 cases in 2009.

For more information on food safety tips for vegetables and herbs stored in oil:

...Health Canada's Food Safety Tips for Vegetables and Herbs stored in Oil

...Canadian Food Inspection Agency's webpage on Vegetables and Herbs in Oil

...It's Your Health on Garlic-in-oil

Whole Foods Make Healthy Eating Easy

2010-11-17T06:26:00.000-08:00

November is National Health Food Month

TORONTO, November 15, 2010 /Canada NewsWire/ - A handful of nuts as a snack. Brown rice instead of white. Fatty fish every Friday. Healthy eating can be as simple as swapping in foods that are not as processed and refined. Recent research supports that not only are these whole foods healthier but that they also may lower the risk from certain chronic diseases.

Whole foods are in the spotlight this week as the Canadian Health Food Association (CHFA) celebrates National Health Food Month, an annual initiative that focuses on natural health and organic products with the intention of broadening consumer awareness of the demonstrated benefits. Omega 3 fatty acids and organic products will be in the spotlight November 22 and 29 respectively.

Here are some of the conclusions from scientific abstracts found in peer-reviewed journals and summarized in Research & Your Health, an educational resource produced by the Canadian Health Food Association (CHFA), in collaboration with InspireHealth.

...Nut consumption improves blood lipid levels, particularly among subjects with higher low-density lipoprotein cholesterol concentrations.
Arch Intern Med. 2010 May 10; 170(9):821-7

...Substitution of whole grains, including brown rice, for white rice may lower risk of type 2 diabetes. Arch Intern Med. 2010 Jun 14; 170(11):961-9

...High consumption of fatty fish is associated with a reduced risk for breast cancer.
BMC Cancer. June 2009; 9:216

Recognized in November, National Health Food Month serves as a reminder for Canadians that natural health and organic products:

...Are federally regulated

...Are safe and effective with health claims supported by research

...Are an integral part of promoting and maintaining health

Learn more at www.chfa.ca

About CHFA:

The Canadian Health Food Association is Canada's largest national trade association dedicated to the natural health and organic products industry. The association represents manufacturers, retailers, wholesalers, distributors, growers and importers of natural health and organic products, including foods, vitamin and mineral supplements, herbal products, homeopathics, sports nutrition products, fibres and health and beauty aids. With a membership of over 1,000+ business owners and operators, CHFA represents an industry that contributes $3billion to the Canadian economy.

November is National Health Food Month

2010-11-01T14:23:00.000-07:00

Spotlight shines on natural health and organic products

TORONTO, November 1, 2010 /Canada NewsWire/ - National Health Food Month is an annual initiative of the Canadian Health Food Association (CHFA) that shines a spotlight on natural health and organic products with the intention of broadening consumer awareness of the demonstrated benefits.

Recognized each November, National Health Food Month serves as a reminder for Canadians that natural health and organic products:

...Are federally regulated

...Are safe and effective with health claims supported by research

...Are an integral part of promoting and maintaining health

Consumers' interest in learning how to promote and maintain their health naturally is at an all-time high. It's little surprise that as many as 71 per cent of Canadians say they have used a natural health product (NHP), according to a baseline study for Health Canada in 2005. The appetite for organics also continues to grow with the retail value of organic food products sold in Canada in 2008 more than doubled than what it was in 2006, according to an Agriculture and Agri-Food Canada study. In fact, the natural health and organic products industry is currently valued at over $3.5 billion, and employs more than 25,000 individuals.

Scientific research in the area of the benefits of using natural health and organic products has also grown exponentially. During National Health Food Month, CHFA will highlight the latest scientific research on the following topics:

November 8 - vitamin D
November 15 - whole foods
November 22 - omega 3 fatty acids
November 29 - organic products

Learn more at www.chfa.ca

About CHFA:

The Canadian Health Food Association is Canada's largest national trade association dedicated to the natural health and organic products industry. The association represents manufacturers, retailers, wholesalers, distributors, growers and importers of natural health and organic products, including foods, vitamin and mineral supplements, herbal products, homeopathics, sports nutrition products, fibres and health and beauty aids. With a membership of over 1,000+ business owners and operators, CHFA represents an industry that contributes $3.5 billion to the Canadian economy.

Kellogg Strengthens Commitment to Nutrition Literacy of Canadians, Announces Support of Nutrition Facts Education Campaign

2010-10-23T06:20:00.000-07:00

MISSISSAUGA, Ontario, October 22, 2010 /Canada NewsWire/ - Kellogg Canada today announced its support of the Nutrition Facts Education Campaign (NFEC). The campaign represents an innovative collaboration of Health Canada and Food and Consumer Products of Canada (FCPC) that will better enable Canadians to understand and use the Nutrition Facts table on packaged foods and make informed choices using the % Daily Value. The campaign is a creative solution to recent research that indicates Canadians high awareness of the Nutrition Facts table, but lack of understanding as to the best way to use the information.

"More than a century ago, our founder W.K. Kellogg said, 'We are a company of dedicated people making quality products for a healthier world,' and we've been devoted to that principle ever since," said Carol Stewart, president and chief executive officer, Kellogg Canada Inc. "Kellogg's support of the Nutrition Facts Education Campaign is yet another step in our ongoing journey to further strengthen our commitment to improving the nutrition literacy of Canadians."

Beginning now and rolling out through 2011, consumers can find the % Daily Value icon on three types of Kellogg's ready-to-eat cereals, including Kellogg's Corn Flakes*, Kellogg's* Two Scoops* Raisin Bran and Kellogg's* Just Right*. This represents over 200 million impressions of the % Daily Value icon that will reach Canadian households through Kellogg Canada alone.

To date, Kellogg Canada is one of 34 leading companies that have committed financial and in-kind contributions to this effort, a multi-faceted approach to explain % Daily Value to consumers that will include on-package, in-store, national media (print, television, online) and an educational website (www.healthcanada.gc.ca/dailyvalue) with practical tips on how to use the % Daily Value information in making informed choices.

Providing Gr-r-reat Nutrition Since 1906

Kellogg was founded on a commitment to nutrition and innovation, and this commitment remains at the forefront of our business today. In Canada, our ready-to-eat cereals offer consumers a nutritious way to start the day. In fact, Kellogg's cereals are a mainstay in more than 77 per cent of Canadian homes1. And, in addition to delivering important nutrients and essential vitamins and minerals such as iron, B vitamins and zinc, cereal also delivers the important benefits of grains, including fibre, and is low in fat. In short, cereal has and always will provide good nutrition for Canadians.

Kellogg offers a variety of products to meet consumers' taste preferences and nutrition needs, including great-tasting choices for digestive health (including regularity), weight management and heart health. Moreover, cereal provides important nutrition for people at all life stages. Cereal helps children get valuable nutrients they might otherwise miss along with great taste. And for women of child-bearing age, cereal provides necessary iron, folic acid and fibre.

"Kellogg Canada has a long history of voluntary action on health and wellness issues," said Stewart. "We are proud to support the Nutrition Facts Education Campaign and to work alongside Health Canada, FCPC and our industry peers to continue our commitment to helping Canadians make informed and nutritious food choices."

About the Nutrition Facts Education Campaign

For further information about the Nutrition Facts Education Campaign and % Daily Value, please visit www.healthcanada.gc.ca/dailyvalue.

About Kellogg Canada

Founded in 1914, Kellogg Canada is the leading manufacturer of ready-to-eat cereal in Canada. The company's brands include Special K*, Vector*, All-Bran*, Kellogg's Corn Flakes*, Kellogg's* Two Scoops* Raisin Bran, Eggo*, Nutri-Grain*, Rice Krispies*, Pop-Tarts*, Kellogg's Frosted Flakes*, and Froot Loops*. For more information, visit www.kelloggs.ca, and for information on Kellogg Canada's commitment to nutrition, visit www.kelloggsnutrition.ca.

Chatelaine.com makes everyday extraordinary

2010-10-13T23:51:00.000-07:00

Canada's most LOVED website for women, Chatelaine.com unveils its biggest redesign and expansion with new daily site and Fresh Start Challenge

TORONTO, October 13, 2010 /Canada NewsWire/ - Rogers Media Inc. today unveiled a fresh new Chatelaine.com. The new site has a vibrant new design and moves to a daily format that's full of the inspiration, excitement, smart ideas, community and social networking features that Canadian women want in one convenient package. The new Chatelaine.com promises to be the best online daily destination for Canadian women. The site provides the tools and content to inspire women each and every day. New features of the site include:

...A searchable database of approximately 3,000 recipes from "The Chatelaine Kitchen" complete tips, comments and recipe ratings from users.

...An A-Z Health Guide where women can search a wide range of health issues and access additional information and resources; plus, the latest nutrition information, workout plans and more.

...Over 90 monthly tips in the areas of love, finance, style, health and more.

...Fresh and lively discussions with 9 new blogs including the "Happiness Plan" and our TV blog, "What We Watched Last Night".

...More connections to real women and inspiring stories with a focus on community engagement, including an increase in social media connections and engaging discussion forums.

In addition, Canadian women will get their "Daily Fix" with Chatelaine's new daily tips on leading a happier, healthier and more inspired life. Delivered to inboxes every day it includes the best advice on how to work new superfoods into their diet, maximizing their workout, how to wear the latest style trends, and stress-busting solutions.

"We know how busy life can be," says Leigh Felesky, General Manager. "Wouldn't it be nice to have a little help? If there is a nutritious food you should be eating, we will not only tell you why but also where to buy it and how to cook it. If we discover information on what you can do to enhance your quality of life, consider it delivered by Chatelaine.com. If there is a breaking news story, study or sensational event we think you should know about, you will at Chatelaine.com."

Chatelaine also invites women to make a public commitment to better their own lives with its unique "Fresh Start Challenge." Alongside such personalities as Jane Francisco, Chatelaine's Editor-in-chief, Tracy Moore, host of Cityline, Erin Davis, co-host of CHFI's morning show and others, women can visit Chatelaine.com to pledge to better their lives in love, health, family or home for a chance to win more than $10,000 in prizes.

"Share your pledge with your friends online through Facebook and cheer on other women who promise to make it to the gym at least once a week, spend more time with family, or finally kick that sugar habit once and for all!" says Felesky.

Commit to a fresh start and make everyday extraordinary by visiting the all-new Chatelaine.com today!

About Chatelaine:

Canada's leading women's media brand reflects and connects Canadian women with relevant information and inspiring stories. For more than 82 years, Chatelaine has been building communities while providing leading-edge insights into women's foremost concerns in the areas of health, food, social issues, decor, fashion and beauty. Chatelaine.com is Canada's most engaged online community for women 18+. Chatelaine is owned and operated by Rogers Media Inc., a division of Rogers Communications, which is a diversified Canadian communications company engaged in advanced wireless voice and data communications, cable television, high-speed internet, video retailing, radio, TV and publishing.

About Rogers Media Inc.

Rogers Media Inc., a division of Rogers Communications Inc., (TSX: RCI; NYSE: RCI), operates Rogers Broadcasting and Rogers Publishing. Rogers Broadcasting has 53 AM and FM radio stations across Canada. Television properties include 5 Citytv stations as well as 5 OMNI multicultural television stations, Rogers Sportsnet and Sportsnet ONE, and the Shopping Channel, a televised and Internet shopping service. Rogers Publishing produces many well-known consumer magazines such as Maclean's, Chatelaine, Flare, L'actualité and Canadian Business, and is the leading publisher of a number of industry, medical and financial publications. All media properties are integrated with their own popular web sites. Rogers Media also owns the Toronto Blue Jays Baseball Club and Rogers Centre, a year-round sports and entertainment facility.

Dark Chocolate Prevents Damage From Strokes, Study Says

2010-10-10T10:28:00.000-07:00

from TreeHugger.com
by Sara Novak, Columbia, SC

In the same way that I'm fond of scientific studies detailing the benefits of a glass of red wine, I'm also very open to the benefits of dark chocolate. It makes me feel all warm and fuzzy inside to know that my little vice, isn't a vice at all (in moderation of course). A study at Johns Hopkins that I read about on Natural News says just that. Read on to find out about another new benefit to indulging in some organic, Fair Trade Certified dark chocolate.

According to a study published in the Journal of Cerebral Blood Flow and Metabolism, dark chocolate can prevent damage from strokes. We already know that the flavanols found in dark chocolate protect the body against heart disease and strokes. but this new study found that dark chocolate can provide protection after a stroke has already occurred. A specific chemical found in dark chocolate called epicatechin appears to do the trick.

"We gave different doses of epicatechin in mice 90 minutes before a stroke and found that it reduced infarct [stroke damage] size," lead researcher Sylvain Dore said. "When we gave epicatechin after a stroke, it had a protective effect up to 3.5 hours later, but not after six hours."

... read more story at TreeHugger.com

Put Food in the Budget launches campaign to urge increase in social assistance

2010-10-08T12:39:00.000-07:00

Ontarians challenged to live on a diet similar to that of
many people on social assistance in Ontario

TORONTO, October 4, 2010 /Canada NewsWire/ - People in Ontario living on social assistance live with chronic hunger and poor health because they do not have enough money to buy food. Today, the Put Food in the Budget Campaign invited people across Ontario to take part in the Do the Math Challenge. For three days, participants will accept the challenge and live on a diet similar to that of many people on social assistance in Ontario.

The Put Food in the Budget Campaign aims to urge the Ontario government to take immediate action to address the daily challenges experienced by people living on social assistance by introducing a $100 per month Healthy Food Supplement.

Anglican Archbishop Colin Johnson and Doris Grinspun of the Registered Nurses' Association of Ontario have written letters inviting Premier McGuinty, the leaders of the Progressive Conservative party and New Democratic Party and their respective caucuses to also take the challenge in October - and then to meet with them to discuss the need for an increase in social assistance.

"As an Anglican Christian, I believe that we need to follow the example of Jesus Christ and have compassion for those on the margins of society," said Archbishop Colin Johnson. "They are really hurting. I am participating today, and for the next three days, because this is not only a health and financial problem, but a moral challenge to which our leaders must respond. I am being joined by four other Bishops and more than 300 other Anglicans across this region."

The Put Food in the Budget is being organized in communities across Ontario from October 4 - 8. Each participant in the challenge is given a list of food that they will purchase for themselves and live on for the three day period. Each community will hold a forum after the challenge to discuss the impacts of poverty and poor nutrition on health. They will also connect with local MPPs to express their support for the $100 a month increase in social assistance.

"I don't think that anyone would deny that living on $585 per month is insufficient to pay for all the basic necessities," said Diana Stapleton, Chair, Weston Food Bank. "The people that come to us for support come from all walks of life but share the simple need to house and feed themselves and their families. An immediate monthly $100 increase for every adult receiving social assistance will help many of them greatly."

The campaign is sponsored by the Social Planning Network of Ontario and The Stop Community Food Centre and is supported by ACTRA Toronto, Anglican Diocese of Toronto, Association of Ontario Health Centres, Colour of Poverty, CUPE Ontario, OPSEU, Registered Nurses' Association of Ontario, and the Schizophrenia Society of Ontario.

Fall and Frost and some Pear Recipes

2010-10-02T08:47:00.000-07:00

Of autumn’s wine,
now drink your fill;
the frost’s on the pumpkin,
and snow’s on the hill.

–The Old Farmer’s Almanac, 1933

From: "The Old Farmer's Almanac" - At this time of year, folks all around the country may be harvesting crisp apples or cranberries, scanning the trees for autumn tints, and worrying about frost.

For those of us who deal with frosts, you can find first fall frost dates on Almanac.com. See the Frost Chart for United States and Frost Chart for Canada.

Many readers ask us about the difference between a frost and a hard freeze. A frost refers to the conditions that allow a layer of ice crystals to form when water vapor condenses and freezes without first becoming dew. A hard freeze is a period of at least four consecutive hours of air temperatures that are below 25 degrees F. Many plants can survive a brief frost, but very few can survive a hard freeze.

TIP: The chill of a moderate frost or light snow improves the flavor of brussels sprouts, cabbage, carrots, kale, leeks, parsnips, and turnips.

Here’s advice on how to predict a frost—and please share your tips!

Quick Clicks

• Planting fall garlic couldn’t be easier. See garlic page.
• Wrap apples and pears in paper before storing. See root cellar tips.
• Don’t wash potatoes until right before use. See more tips on potato page.

Recipes

Pears are in season now. Try these delicious recipes:

... Caramelized Pear, Blue Cheese, and Honey-Roasted Almond Salad

... Pears Helene

... Spiced Pear Muffins

... Tutti-Frutti Jam

Eating pears cleans the teeth. – Korean proverb

Food Network Canada celebrates its 10th anniversary with record audience growth

2010-09-30T07:47:00.001-07:00

TORONTO, September 29, 2010 /Canada NewsWire/ - Food Network Canada is celebrating its 10th anniversary this October with great pride, having achieved consistent growth over the last decade and record highs this past year. Viewership has tripled since launch in 2000,1 more than doubled in the past four years,2 and increased by 18% this year among adults aged 25-54 and 35% among women of that age bracket.3

Over the last decade the channel has broadened its appeal to become a top 10 ranking specialty channel4 and continued to expand its family of world class chefs and TV personalities, delivering to Canadians the best in entertaining, food related series.

"We have much to celebrate as we enter our 10th year as a Canadian specialty broadcast network," said Emily Morgan, Vice President of Content for Food Network, HGTV and DIY Network at Canwest Broadcasting. "The outstanding increase in viewership and passion expressed by a growing number of Canadians over the past 10 years is a testament to the strength of the brand and its success in delivering top notch entertaining and diverse food related programming."

Since its inception in October 2000, Food Network has become a favourite among Canadians with its much-loved and passionate hosts and exceptional programming from Canada, the U.S., Britain, and around the world. To commemorate the channel's anniversary, Food Network will be airing marathons of some of the most watched series on the channel throughout October and November.

Food Network is spreading the word about its milestone anniversary in a number of different ways, including on-air promotions featuring a customized '10 years' logo and bug, on-air "happy birthday" greetings from hosts, a partnership with Indigo whereby in-store promotions will feature the adapted logo on signage, and a special collector's edition of TV Guide Canada celebrating 10 years of Food Network that will hit newsstands nationwide on October 4. Food Network's online promotions for the 10th anniversary include a comprehensive 10th anniversary microsite featuring a 10-year timeline, video greetings from hosts as well as their top 10 favourite recipes, and a 10 year anniversary-themed Cooking Club Challenge for the Foodnetwork.ca online community.

For more information about Food Network's 10th anniversary, visit www.foodnetwork.ca/anniversary, which goes live on October 1.

How the Food Industry Fights to Keep Us Sick (Video)

2010-09-23T08:18:00.000-07:00

from TreeHugger.com
by Sami Grover, Carrboro, NC, USA

"I have $60,000 in this attache case and I want to give it to you if you will leave the word cancer out of any mention in the Red Cross course."

These were the alleged words of a food industry lobbyist to Louise Light back in 1981. Louise had developed an educational course for the Red Cross which cited peer-reviewed research showing links between certain foods and cancer. Sadly, this is just one of the revelations in a new documentary that sets out to demonstrate how our food industry, government and even the medical establishment contribute to sky-high rates of heart disease, cancer and other preventable diseases. It's scary stuff.

In the tradition of documentary film maker Morgan Spurlock (Super Size Me, What Would Jesus Buy) and Robert Kenner (Food Inc.), Chow Down, directed by Julia Grayer and Gage Johnston, explores food industry lobbying and corruption through the story of Charles—a hard working family man who is struggling to reverse the history of chronic heart disease in his family.

... more story at TreeHugger.com

BPA Free Canning Lids Now Available From Tattler

2010-09-23T08:00:00.001-07:00

from TreeHugger.com
by Lloyd Alter, Toronto

Last summer we broke the story about BPA epoxy finish on the lids used in home canning. We acknowledged that it was not a huge problem, as the lids are a small proportion of interior surface area of the bottle, and that there is a head space between the food and the lid, but it was aggravating; that is why people can their food, to get away from this kind of stuff.

Now, Food in Jars, a site followed by our foodwriter Kelly, describes Tattler lids. They are not only BPA free, but they are reusable.

According to the Tattler website, their reusable lids are "manufactured using a plastic compound that is safe for direct contact with food products. We utilize an FDA and USDA approved, food grade product known as Polyoxymethylene Copolymer (POM) or Acetal Copolymer," which is approved by the FDA for food contact applications including meat and poultry. Of course, as my editor pointed out, BPA is also approved by the FDA . But not all plastics are endocrine disruptors and many are safe to use for food. POM's trade name is Delrin, and is used in everything from guitar picks to body piercing jewellery. It is made from formaldehyde, and when burned, will release formaldehyde gas. It can fail in the presence of chlorine, and was used in plumbing for a while until fittings cracked due to exposure to chlorinated water. More in Wikipedia.

Homestead Revival describes how to use them, and lists their benefits:

...The lids won't rust, so they always seem so much cleaner to me.
...They're reuseable, so you don't have to buy more lids all the time.
...They're BPA free! You can use them with confidence that the lids aren't leeching toxins into your food.
...They're easy to work with (and I'm going to show you how).
...The folks over at Tattler are so nice! (I like dealing with nice people.)

"These lids are re-useable
and kindly for that reason,
please return me to my home
if you want some more next season!"

... read more story at TreeHugger.com

Some Washington Area Doctors 'Not Lovin' McDonald's Menu

2010-09-19T11:33:00.001-07:00

from TreeHugger.com
by Daniel Kessler

Washington, D.C. viewers of the The Daily Show on Sept. 16 saw a powerful commercial that just might convince them to never pick up another Big Mac. Physicians Committee for Responsible Medicine (PCRM) aired a commercial set in a morgue, a loving family surrounding a corpse that presumably was felled by fatty food from McDonald's. The tag line reads: "I Was Lovin' It."

Said Susan Levin, M.S., R.D., PCRM's nutrition education director.

"It's time to tackle the district's heart disease problem head-on. A moratorium on new fast-food restaurants could be a critically important step toward fighting this epidemic."

PCRM points out that McDonald's Double Quarter Pounder with Cheese Extra Value Meal has 61 grams of fat and 1,650 milligrams of sodium. In the coming months the non-profit has plans to roll out the ad in other cities with high rates of heart disease. The ad is intended to not just scare consumers away from McDonald's but to also promote vegetarianism.

A McDonald's spokesman responded:

"This commercial is outrageous, misleading and unfair to all consumers. McDonald's trusts our customers to put such outlandish propaganda in perspective, and to make food and lifestyle choices that are right for them."

... read more story at TreeHugger.com

Fish Oil And Aging – Two Good Reasons Seniors Should Take A Supplement Daily

2010-09-16T07:54:00.000-07:00

from HealthBlog
15 September 2010

Much has been said about the benefits of omega-3 fatty acid supplementation. Here are two ways of taking a fish oil supplements may help aging people a better life.

Cardiovascular benefits. It is well established that high levels of triglycerides and homocysteine in the blood of a disease significantly increases the chances of heart. The fatty acids EPA and DHA in fish oil have been shown to lower triglycerides and increase levels of good cholesterol in the blood. More recently, academic studies have shown that omega-3 fatty acids may also decrease homocysteine levels. Homocysteine is a dangerous byproduct of body methylation process and is an important risk factor for cardiovascular disease.

Cognitive benefits. Mental deterioration is one of the worst things that can happen as people age, and, although some cognitive decline is inevitable, there are many things we can do to help our aging relatives. One is to make sure we keep our parents and grandparents active, both mentally and physically. Another possibility is to ensure that a healthy diet and avoid processed foods. Finally, there are various supplements that can be taken to help prevent the cognitive decline associated with aging. It is clear that the most important of these is fish oil capsules. The DHA in fish oil is an integral part of the gray matter in our brains. Much research has been done to back up the value of DHA supplementation for people of all ages, especially the very young and elderly.

A study conducted at the University of Waterloo in Canada, the level of EPA and DHA measured in residents of nursing homes. The researchers concluded that people in nursing homes used in the study were a lack of omega-3 fatty acids. Their average intake of omega-3 was only 121 mg per day, when the Ministry of Health in Canada has proposed an optimum level of between 1000 mg and 1800 mg!

The researchers added that the difference by increasing the amount of fish available in the nursing homes would be priceless expensive. Fortunately, it is possible that optimal results through a high quality, concentrated fish oil supplements a day, so getting both cardiovascular and cognitive benefits mentioned above, in an easy and cost effective manner.

more story at HealthBlog - Takes care of your health one blogpost at a time

Aprons are Back in Style With a Vengeance

2010-09-11T07:54:00.000-07:00

from TreeHugger.com
by Bonnie Alter, London

In the "old days" every woman wore an apron in the kitchen. They were a sensible way to protect your clothes while cooking. Then the hapless apron fell into disfavour; they became a symbol of women's drudgery and being tied to the kitchen when men were out having a life.

And now aprons are back--with a vengeance. Think Betty Draper on Mad Men and Desperate Housewives. Let's face it--they protect your clothes and they look great--the vintage ones are carefully made out of wonderful old fabrics and prints . And maybe if we wear an apron like our grandmother did, we will be able to hearken back to those days and make a pie too.

Old aprons have a history and heritage to them: the fabrics, the styles, the patterns that were used. EllynAnne Geisel became so interested in them that she has collected more than 800 old ones.

She also created a photographic exhibition of women talking about their memories of aprons. Apron Chronicles: A Patchwork of American Recollections was the outcome of interviews with young and old women (and some men) about their associations. The aprons are a strong link to the past. One girl said "I believe my aprons keep me with my grandmother all the time, even when someday she's gone forever."

Now Geisel has a business, turning vintage fabrics into aprons. Bree wore the one pictured above on Desperate Housewives.

Not to be outdone, Canadians are into them too. A woman from British Columbia is working hard to change the apron's dowdy image and "put the sexy back into the housewife." Inspired by the Dick Van Dyke show, and I Love Lucy, she makes them and models her own.

Or you can make your own. There are vintage patterns available, if you want to be historically correct. Or there are so many new ones that look like a lot of fun to make and to wear... read more story at TreeHugger.com

Kids Dish Out Strong Advice on Healthy Eating:

2010-09-09T07:59:00.000-07:00

Teach us to cook at school, keep it positive and cut out nutrition double speak

TORONTO, September 9, 2010 /Canada NewsWire/ - New research released today from the Registered Dietitians at Dairy Farmers of Canada shows kids have strong opinions and advice for both parents and teachers about healthy eating. The findings are based on one of the largest surveys of children's attitudes and opinions toward healthy eating ever conducted in Ontario. This survey adopted a novel and unique approach of directly asking children their advice on how their parents and teachers can help them learn more about healthy eating and what these adults can really do to help children develop healthy eating habits.

Overall, the research shows pre-teens are in fact concerned about nutrition and healthy eating, and not just interested in greasy take-out food and sugary treats. Another encouraging finding is that pre-teens actually care about what their parents do and say when it comes to healthy eating; they are still interested in guidance and support from their parents.

"This new research sends a powerful message and call to action from kids that the combined influence of parents, teachers and schools gives them the best chance to succeed in practicing healthy eating," said Heidi Boyd, Registered Dietitian with Dairy Farmers of Canada. "The advice from kids is clear and now it's up to parents and teachers to respond."

Highlights of the research include:

89 per cent of kids agree their parents are their most important role models for healthy eating.
82 per cent of kids want to learn how to cook in school.
80 per cent of kids want to know about the benefits of healthy eating and not just what they should not be eating.
Three out of four children agree that if their parents had healthy food in the house, they would eat it.
71 per cent of children describe their eating habits as 'sort of healthy', while 21 per cent describe their eating habits as 'very healthy'. Only eight per cent say their eating habits are 'not very healthy.'

"I think it's interesting that the majority of kids surveyed think their eating habits are good; however, we know from the Statistics Canada Report entitled 'Overview of Canadians' Eating Habits 2004' based on the 2004 Canadian Community Health Survey that boys and girls age 10 to 16 are definitely lacking in both fruit and vegetables and milk and milk products," says Boyd. "These kids still need help and advice from parents and teachers when it comes to healthy eating and they want it."

When presented with the research findings, Dr. Judy Sheeshka, PhD, RD, Family Relations and Applied Nutrition, University of Guelph, said that what she found most interesting was that children place the most trust in their parents and teachers and really want their help with healthy eating.

"I see role-modeling as being the key - parents need to model healthy eating and the teachers need to ensure they are not giving 'mixed-messages' by teaching healthy eating and then modeling poor habits," says Sheeshka. "It is important for adults to realize - kids are watching!"

About Dairy Farmers of Canada

Dairy Farmers of Canada (DFC) is involved in a number of initiatives that promote good nutrition and healthy living. The Registered Dietitians at DFC are committed to understanding and translating the science and art of healthy eating into effective, innovative, and award winning resources. DFC is completely funded by dairy producers.

The Registered Dietitians at Dairy Farmers of Canada have combined the results of this survey with their more than 35 years of experience as nutrition educators to create a brand new online resource. Parents and teachers can visit www.kidsonfood.ca to learn more about this groundbreaking research and access proven resources and simple and effective tips and tools that can be used to help educate children about healthy eating.

Perfect Apple Pie (The Classic)

2010-09-08T11:53:00.001-07:00

from the Old Farmers Almanac
Everyday Recipes

Yield: 8 servings

Preparation Time: 30 minutes

Start to Finish Time: 70 minutes

Pie Filling
2 pounds Cortland apples (or your favorite)
1 pound McIntosh apples
3/4 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat the oven to 425 degrees F. Peel and core apples, slice them 1/8 inch thick, and transfer to a clean bowl. In a separate bowl, combine the sugar, cinnamon, and nutmeg.

Lightly flour your work surface and roll out one disk of dough into a 12- to 13-inch circle. Transfer the dough into a 10-inch pie plate; let extra dough hang over the sides. Place a flat 1-inch layer of apples on the bottom and sprinkle with a layer of the sugar mixture. Repeat until all of the apples and sugar have been used. Roll out the second piece of pie dough and cover the apples with it. Trim excess dough so that there is about 1 inch of overhang; tuck the edges of the top crust under the bottom and crimp. Brush the egg over the surface of the pie; sprinkle with sugar. Make decorative cuts in the pie to allow the steam to escape. Bake 20 minutes. Lower heat to 375 degrees F and bake 20 minutes longer, or until the pie is golden brown.

Piecrust

2 disks Tender Flaky Piecrust dough
1 large egg, well beaten
1 tablespoon coarse or regular granulated sugar

More Recipes:

Pies and Pastries
Desserts
Bake
Yankee Magazine

Celebrate World Heart Day with "Well Traveled" Healthy Recipes

2010-09-03T07:08:00.000-07:00

World Heart Federation and CanolaInfo Team Up to Promote Smart Eating for the Heart

WINNIPEG, September 2, 2010 /Canada NewsWire/ - Cardiovascular disease is the leading cause of death in the world, accounting for about a third (more than 17 million) of all lost lives. The good news is a healthy lifestyle can save the majority of these lives by preventing heart disease in the first place. In honor of World Heart Day on Sept. 26, 2010, CanolaInfo has joined forces with the World Heart Federation to promote global heart health.

"No matter where you're from, up to 80 percent of heart attacks are preventable with appropriate attention to nine risk factors, including smoking, abnormal cholesterol, diabetes, high blood pressure, stress, abdominal obesity, sedentary lifestyle, eating too few fruits and vegetables and abstaining from alcohol," says Eldon Smith, O.C., M.D., cardiologist, emeritus professor of medicine at the University of Calgary and chair of the Canadian Heart Health Strategy and Action Plan.

Six culinary experts from the U.S., Canada, Mexico, Japan, China and India created a World Heart-Smart Recipe Collection for CanolaInfo, supported by the World Heart Federation, which creates a "passport" to nutrition using traditional ethnic flavors and heart-healthy ingredients.

Recipes include:

- United States: Fusilli Pasta with Chile Sauce and Black Bean-Fennel Relish by Carla Hall, finalist on Bravo's "Top Chef" Season 5, Washington, D.C.

- Canada: Grilled Salmon with Dijon-Raspberry Vinaigrette by Mairlyn Smith, cookbook author, Toronto

- Mexico: Shredded Chicken Tostadas with Spicy Tomato Salsa by Alfredo Oropeza, host of "Al Sabor del Chef" and cookbook author, Mexico City

- China: Vegetarian Hot and Sour Soup by Stella Fong, food writer, Billings, Mont.

- Japan: Steamed Snapper with Citrus Sweet and Sour Sauce by Gene Kato, executive chef of Japonais restaurant, Chicago

- India: Spiced Garbanzo Bean Pie with Potato Crust by Raghavan Iyer, cookbook author, Minneapolis

Each recipe is made with canola oil, which has the least saturated fat of all cooking oils and is free of trans fat and cholesterol. The U.S. Food and Drug Administration authorized a qualified health claim for canola oil on its potential to reduce the risk of heart disease when used in place of saturated fat.

"It's easy to forget that heart disease is not just a problem in one's own country but also around the world," says World Heart Federation Senior Science Officer Kathryn Taubert, Ph.D. "Diet plays a significant role in protecting or predisposing people to heart disease, so we hope to inspire them to eat more healthfully and make simple changes that may reduce their risk of the disease."

For the entire heart-smart recipe collection or more information about canola oil, go to www.canolainfo.org. For heart health tips, go to www.worldhealth.org.

The World Heart Federation is dedicated to leading the global fight against heart disease and stroke through a united community of more than 200 member organizations. It works to build global commitment to addressing cardiovascular health at the policy level, generates and exchanges ideas, shares best practices, advances scientific knowledge and promotes knowledge transfer to tackle cardiovascular disease - the world's number one killer.

CanolaInfo is the information source about canola oil for consumers, health professionals, chefs, media, educators - everyone who wants to know more about one of the world's healthiest oils. The CanolaInfo team is supported by Canada's canola growers, crop input suppliers, exporters, processors, food manufacturers and governments.

Homemade Preserves: To Buy or Not to Buy?

2010-08-27T08:18:00.000-07:00

from TreeHugger.com
by Bonnie Alter, London

This is a familiar sight at farmers markets across the land: lovingly made preserves and pickled vegetables on sale. If you are too lazy and unmotivated, like some of us, what a great opportunity to pick up the fruits of some one else's labour.

Or not... Health inspectors in Vancouver are clamping down on this kind of home-grown and homemade produce. They are asking vendors to submit jams for lab tests and fill out forms listing ingredients. For some this is an invasion of their rights, for others it is a public health issue; logical level of protection for the public.

The question is where to draw the line. At any school fete there are children selling home-made cookies and their grandmother's jam. The lovely thing about farmers markets is the non-commercial, personal aspect of the food. Often the pickled vegetables were grown in the vendor's garden and cooked in her kitchen. These products are not in the same league as mass-produced products in the supermarket.

It may be a case of public health agencies coming up with measures and rules that are appropriate to the venue. The regulations can differ depending on the size of the event.

According to one small-scale vendor quoted in the Globe & Mail "They have a one-size-fits-all regulation and it just doesn't work for us. It would be more appropriate to invest in education for small-time vendors."

However there is a good argument to be made that public education about safe food practices benefits everyone: cooks and buyers. Not everyone is as clean and careful in their cooking as we would like them to be. One can't ignore the possibility of nasty food contaminants such as E-coli and salmonella. Local public health authorities know their business and have valuable information and know-how about prevention.... read more story at TreeHugger.com

Microwave ovens and food safety

2010-08-25T10:06:00.000-07:00

Microwave ovens can cook unevenly and leave "cold spots"

from HeathAndSafetyWatch.com

Food safety experts have been advising us for years that special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave "cold spots" where harmful bacteria can survive. A quick literature search uncovered several examples of Salmonella outbreaks associated with improper microwave cooking:

...Salmonella outbreak from microwave cooked food
... Multistate outbreak of Salmonella infections
... Outbreaks of salmonellosis in Minnesota

The following food safety tips for microwave cooking are adapted from Health Canada and USDA websites.

Introduction

The use of microwave ovens for thawing, cooking and reheating food is convenient and makes our day-to-day lives a lot easier and faster. It's important to remember that foodborne illness can occur as a result of improper food handling techniques or unsafe microwave cooking practices.

Thorough cooking is one of the best ways to kill bacteria that may be present in food. Keep in mind that microwave ovens can cook food unevenly. Always use a digital food thermometer to cook food to a safe internal temperature. Remember to read the manufacturer's instructions as microwave ovens vary in size and power... read more story at HealthandSafetyWatch.com

Egg Co-ops Take Community Gardens to a Whole New Level

2010-08-23T06:35:00.000-07:00

from TreeHugger.com
by Sara Novak, Columbia, SC

Yesterday's piece on salmonella shown a pretty negative shadow on our nation's egg producing industry. The recent salmonella outbreak is a clear example of the downfalls of an out of control globalized food system. But the picture isn't all grim. As a farm-to-fork trend further gains momentum across the nation, there's certainly a light at the end of the tunnel. And egg co-ops are just another example of what happens when the community comes together in the name of food.

The egg co-op shown on a recent episode of Cooking Up a Story, shows us what happens when a community comes together in the name of good eggs. Don't have the time to take care of your own backyard birds? Start an egg co-op like this one at Zenger Farm in Portland, Oregon. Members of Zenger's CSA wanted fresh eggs to go along with their farm share so they put up flyers at local coffee shops to find people interested in helping raise the chickens that would then be housed at the farm.

The Eastside Egg Cooperative, as it's called, is the perfect compromise for those that want fresh eggs and want a relationship with the chickens that produce them, but don't have time to be the full time caretaker. "It's like a community garden, except for instead of everyone having their own plot, we all share a project," says member Patrick Barber.
Members commit to one shift per week... more story at TreeHugger.com

Salmonella, What it Actually is and How You Can Avoid Getting Sick

2010-08-22T06:24:00.000-07:00

from TreeHugger.com
by Sara Novak, Columbia, SC

You've likely heard about the latest salmonella scare. This time it revolves around eggs, 550 billion of them in all. Nearly 2,000 people in 17 states have already gotten sick as a result of the recent outbreak. Experts are saying that the outbreak is caused by rodents or tainted feed. But what exactly is salmonella and how does it get into our food, or in this instance, our eggs?

A recent recall of over half a billion eggs leaves us wondering what salmonella is and how it gets us sick. This most recent outbreak of salmonella is caused by a strain of the bacteria called Salmonella Enteritidis. It's the most common strain of salmonella and it's responsible for about 20 percent of cases. Down to the microscopic level, salmonella is a rod-shaped bacilli that is communicated through feces, from humans to animals and then back again. While there are 2,300 strains of the disease, only two, Salmonella Enteritidis and Salmonella Typhimurium cause the majority of cases in the United States.

The symptoms of the disease are stomach cramps, diarrhea, and fever and they usually happen between 8 and 72 hours after eating contaminated foods. But it can be extremely painful and intense. And the sickness can be life threatening for those with weak immune systems like kids, pregnant women, infants, unborn babies, and the elderly.

The subject of the recent recall, Salmonella Enteritidis, is found in chicken ovaries and then gets into the egg. It's then passed from chicken to chicken through feces...read more story at TreeHugger.com

7 Must-Read New Books for Sustainable Eating

2010-08-19T11:07:00.000-07:00

from TreeHugger.com
by Jeff Nield, Vancouver, British Columbia

When we published our list of 9 Must Read Books on Eating Well over a year and a half ago, it felt like the good food fad may have reached its peak: The 100 Mile Diet had swept the continent, Michael Pollan had laid out the common sense problems and solutions surrounding our food system plain enough for all to understand, and Locavore was named the word of the year by the Oxford University Press. But, like all sticky trends, reforming our relationship with food and agriculture has morphed from fad to revolution and the books keep coming.

This current crop of food books are also worth sinking your teeth into.

1. Diet For a Hot Planet by Anna Lappe

With Diet for a Hot Planet, Anna Lappe brings us the book that we've all been waiting for -- one that compiles all the ways that our food choices and our food system impact global warming. Lappe reflects on why food is so important in solving the climate crisis:

There is real power in our forks, I've discovered. There is hope here. We see it once we see ourselves connected to people creating food systems that are nourishing - nourishing for us and the earth. And we feel this connection in one of the most simple acts we perform every day: eating.

Packed with facts and figures, Lappe's book does a good job of laying out the issues in an accessible way. The conclusion, consisting of seven commonsense principles of a climate-friendly diet, suggests that we select unpackaged, 'real food,' including lots of veggies; go organic and local when possible; and choose food that we prepare, and maybe even grow, ourselves. In addition, we should all go back to that age-old dinner table demand -- and finish everything on our plates.

... read about 6 more great books at TreeHugger.com

Will Grapefruit Juice Improve Absorption of CoQ10?

2010-08-18T08:46:00.000-07:00

from PreEmptive Aging

The warnings against drinking grapefruit juice if folks are taking certain drugs have been known for a number of years.

Certain compounds in grapefruit inhibit the normal absorption of drugs such as the statins, antidepressants and many other drugs. The absorption of these drugs is increased when they are taken along with grapefruit juice which makes the concentrations absorbed dangerous, because the doses are too high.

Seniors who are concerned about fostering their senior health need to take heed of these warnings about mixing these drugs with grapefruit juice. By way of contrast drinking grapefruit juice when taking supplements may be beneficial...read more story at PreEmptive Aging

The Osteoporosis Prevention Diet

2010-08-16T06:36:00.000-07:00

A calcium-rich diet can help fight osteoporosis, and the sooner you begin, the better.

from EveryDayHealth.com
By Madeline Vann, MPH
Medically reviewed by Lindsey Marcellin, MD, MPH

If you are concerned about osteoporosis and maintaining healthy bones, simple changes to your diet can help. Eating a variety of foods rich in calcium, vitamin D, and other vitamins and minerals is essential to long-term bone health.

“Nutrition plays a key role in building and keeping bones strong,” says Lona Sandon, RD, assistant professor of clinical nutrition at the University of Texas Southwestern in Dallas. “Bone cannot build the matrix of tissues it needs for optimum strength without optimum nutrition. Bones are made up of more than just calcium. You need adequate protein, vitamin D, vitamin K, and the right amount of phosphorous, too.”

Calcium Plus: Creating a Bone-Healthy Diet

The first thing you can do to get more calcium through your diet is to incorporate dairy products into each of your meals. “Low-fat or skim dairy foods add needed calcium, vitamin D, and protein to any meal,” says Sandon.

Look for a low-fat label on these calcium-rich dairy options:
Yogurt
Milk
Cheese
Cottage cheese

Other foods that include calcium and vitamin D include:
Beans
Almonds
Canned sardines with bones
Canned salmon with bones
Fortified cereal, juice, or soy milk

Sandon says that a fear of fat has caused many people to remove cheese from their diet, but this might not be good for bones.

“Broccoli may have some calcium in it, but it is very low in comparison to dairy foods and not as easily absorbed. So I say add the calcium and protein back to your broccoli by adding a slice of cheese,” advises Sandon.

Finding Local Foods is a Summer Treat

2010-08-13T05:24:00.001-07:00

from TreeHugger.com
by Bonnie Alter, London

For many, one of the joys of travel is eating: the restaurants, the markets, trying out new foods and finding new tastes. With all the interest in local and regional foods, dedicated foodies are having fun finding esoteric and unique things to eat wherever they go.

One of the new trends is introducing people to wild ingredients that have been "tamed." The Globe & Mail, Canada's national newspaper has nosed out some weird spices and sea weeds and toppings from the Canadian wilds that used to be foraged and now are widely (sort of) available.

Sea salt is an obvious one. They make it in England from the Cornish coast of the Atlantic Ocean and now they are doing it in the Cowichan Valley, British Columbia, from the coast of the Pacific. The Vancouver Island Salt Co. was started up just this year and is the first in the area. The former chef gets up in the middle of the night to follow the high tides because that's when the waters are the purest and least disturbed with sediment. He pours the locally collected sea water into three cookers to make natural sea salt at his home...more story at TreeHugger.com

5 Strategies for Getting the Most from Your Farmers' Market

2010-08-06T08:45:00.001-07:00

from TreeHugger.com
by Blythe Copeland, Great Neck, New York

We’ve devoted plenty of space to the benefits -- both health and environmental -- of eating locally: buying food produced near your home lowers your carbon footprint; decreases the energy used to transport and package the food; provides you with juicier fruits, crisper produce, and more mouthwatering cheeses; and supports your local economy. But, we know, your first trip can be a little intimidating, especially this time of year, when the season is about to end. Where to start? What to buy? Whether you’re a market newbie or an already-devoted locavore, follow these guidelines to get the most out of your next trip.

1) Be Prepared

The beauty of a farmer’s market is that it’s not like a grocery store: none of those fake lights, vegetable-misting machines, or tropical fruits pretending to be January staples. But that also means you’ll need to plan ahead in ways you wouldn’t for a trip to the supermarket: hit the ATM ahead of time (most vendors take cash instead of credit), go early to get the best selection, and keep the market green by bringing a canvas bag to cart home your goodies. Not sure where to go? Find your nearest farmer’s market .

2) Ask Questions... more story at TreeHugger.com

Food as a tool for disease prevention, economic prosperity

2010-08-05T15:19:00.000-07:00

Ivey report calls for Canadian Food Strategy to set the table for the future

LONDON, Ontario, August 5, 2010 /Canada NewsWire/ - As Canada rapidly approaches what experts are calling a "health crisis," a new report issued by the Richard Ivey School of Business calls for a Canadian Food Strategy that fully addresses the health of Canadians and health opportunities for the agri-food industry. It seeks to tie national health and economic prosperity to food.

David Sparling, Chair of Agri-Food Innovation and Regulation at Ivey Business School, understands what Canada faces in the coming years.

"Our activity levels are falling while our caloric intakes are rising. Increasing incidences of chronic disease and skyrocketing healthcare costs threaten to overwhelm provincial budgets," said Sparling, arguing that this looming disaster can be traced to a complex combination of food and lifestyle choices.

The problem is not insurmountable. However, a change will require a mixture of government, industry and social strategies. Although real solutions require long-term planning, there are immediate opportunities for coordinated and directed steps forward.

To help address the issue, Ivey hosted a policy workshop on the opportunity to develop an integrated health and food policy framework earlier this year. The workshop focused on how Canadians' health can be improved through new products, research and communications, and on the policies and strategies through which government and industry can support this process. The workshop brought together 80 policy-makers from health and agriculture, researchers, industry leaders and students to discuss and advise on strategies for developing and implementing effective policies to improve the health of Canadians through better food and food choices.

The workshop was a joint effort by the Chair of Agri-Food Innovation and Regulation and the Lawrence National Centre for Policy and Management at the Richard Ivey School of Business.

The report, "Food and Health 2010: Advancing the Policy Agenda," released this week, calls for the creation of a Canadian Food Strategy to address the physical and economic health of Canada.

The report identifies six priorities necessary to make this strategy a reality. Recommendations include:

...Canadians need to shift their thinking beyond single nutrients to overall diets and how they relate to lifestyles

...Involving all stakeholders, from industry to government to NGOs, in developing national food strategies and policies

...Supporting additional food and health research

...Make healthy food decisions the easy food decisions for consumers through information

...Make healthy food accessible

...Link health strategy and business strategy

"The workshop and report prove that we can get health and food industry professionals to identify solutions to this critical issue. Now we need to turn these ideas into policies and industry action," said Sparling.

The full report can be found here

About the Richard Ivey School of Business

The Richard Ivey School of Business (ww.ivey.ca) at The University of Western Ontario is Canada's leading provider of relevant, innovative and comprehensive business education. Drawing on extensive research and business experience, Ivey faculty provide the best classroom experience, equipping graduates with the skills and capabilities they need to tackle the leadership challenges in today's complex business world. Ivey offers world-renowned undergraduate and graduate degree programs as well as Executive Development at campuses in London (Ontario), Toronto and Hong Kong.

Risks of Drinking Raw Milk

2010-08-03T12:42:00.000-07:00

August 03, 2010 - OTTAWA - Health Canada would like to remind Canadians not to drink raw (unpasteurized) milk because it could contain bacteria that can make you seriously ill.

Several different kinds of bacteria that could be found in raw milk, such as Salmonella, E. coli and Listeria, have been linked to foodborne illness. These bacteria can lead to very serious health conditions ranging from fever, vomiting and diarrhea to life-threatening kidney failure, miscarriage and death. Children, pregnant women, older adults and people with a weakened immune system are particularly at risk.

Because of these health concerns, the Food and Drug Regulations require that all milk available for sale in Canada be pasteurized. Pasteurization kills the organisms that cause disease while keeping the nutritional properties of milk intact. Raw milk has not been treated to make it safe. It also is not fortified with vitamin D.

Pasteurized milk is an important food and contains many nutrients essential for good health, including protein, calcium and added vitamin D.

Unpasteurized milk has historically been linked to many serious diseases. However, the number of foodborne diseases from milk has dramatically decreased since pasteurization of milk was made mandatory by Health Canada in 1991.

The sale of raw milk is strictly prohibited under the Food and Drug Regulations. Raw milk cheese is allowed for sale and considered safe because the manufacturing process for cheese helps to eliminate many pathogens found in raw milk.

Although raw milk is not allowed to be sold in Canada, people have become ill after drinking raw milk when visiting farms. While pasteurized milk is now the standard, there are some Canadians who continue to prefer raw milk because of perceived health benefits. However, any possible benefits are far outweighed by the serious risk of illness from drinking raw milk.

For more information on raw milk and food safety, please visit:

1... Government of Canada's Tip sheet on Raw Milk

2...Government of Canada's Food Safety Portal

3...Partnership for Consumer Food Safety Education's Be Food Safe Canada Campaign

Personalized Health and Safety Alerts Now Available to Canadians in Real-Time

2010-08-03T10:13:00.000-07:00

From Giant Hogweed to Salmonella-tainted head-cheese, Health & Safety Watch launches first website that aggregates and geographically pinpoints recalls and advisories

TORONTO, August 3, 2010 /CanadaNewsWire/ - Health and Safety Watch Inc., an organization established to help Canadians manage all types of health and safety hazards, today officially launched www.HealthandSafetyWatch.com , a new website designed to give Canadians easy access to real-time information about the 500-plus product, food, and drug recalls, as well as health advisories, that occur every year.

Developed by Dr. Jeff Aramini, a former Health Canada senior public health epidemiologist, Health & Safety Watch is a science and technology organization designed to help Canadians get the most up-to-date and accurate information on all types of health and safety recalls, warnings, and advisories.

Its website is the first ever to aggregate public health advisories and tie them to advanced geo-location mapping technology to pinpoint where in Canada a health and safety event is occurring. This same technology ensures registered users receive email alerts for only those health-related events they are interested in. In addition to keeping Canadians abreast of advisories, warnings and recalls, the site also offers tips on what to do with recalled products, information on any illness or injuries reported, and general advice on a variety of health hazards.

"I designed the site with moms and dads in mind," said Aramini, President and CEO of Health & Safety Watch. "For myself, both as a parent and an epidemiologist, I found it incredibly difficult and frustrating to keep track of recalls and health advisories since they are released by dozens of organizations at the federal, provincial, and municipal level."

HealthandSafetyWatch.com gathers information from more than 200 federal, provincial, and municipal websites in real-time and categorizes them based on the type of recall or advisory (consumer products, food, health products, and public health issues) and the location of the event. Every event has a map outlining which areas are affected, so visitors can quickly ascertain whether they might be impacted.

So far this year there have been more than 360 recalls and advisories in Canada affecting more than 700 products. Sixty-four of the recalls have been food-related, including recent cases of deli meats that may have been contaminated with Listeria monocytogenes. There have been 175 consumer product recalls, including several dozen for baby cribs and children's toys. There have been 33 drug recalls and 101 public health related announcements, including disease outbreak updates and news of the recent spread of Giant Hogweed.

HealthandSafetyWatch.com also posts when an advisory or warning is over, which is particularly important for communities where water quality is an issue. At any given time there are more than 1,000 active boil water advisories in Canada. Once an advisory has been lifted it is posted to the website.

"With the new website staying informed is as easy as checking the weather. A quick glance in the morning and I know if there is anything I need to keep my eye on," Aramini said. "The site is also useful for government ministries looking to keep an eye on trends across the country as they develop. We started tracking the Hogweed problem back in May when it was far more localized. Now it is a national concern."

Besides geo-specific filtering, registered users can also filter the information based on the types of recalls and advisories they are interested in. If, for example, there is an older child with peanut allergies in a household a parent may want to receive updates related to food allergy warnings but not for infant products. Site registration is free.

Aramini has seen first-hand what happens when Canadians don't receive up-to-date health-related information.

"As a federal public health epidemiologist I can remember interviewing those who became sick from Salmonella and E.coli poisonings even after a recall was announced," he said. "They simply hadn't heard about the recall."

HealthandSafetyWatch.com also posts regular articles covering consumer oriented heath issues such as dealing with extreme heat, swimming pool safety, and food safety tips for the warm summer months.

About Heath & Safety Watch Inc.

Health & Safety Watch Inc. is a science and technology-based organization dedicated to helping Canadians get the most up-to-date and accurate information on all types of health and safety recalls, warnings, and advisories. Information is event-based, with each health and safety issue managed as a single occurrence so visitors can easily find the most recent, accurate updates. Geo-location mapping technology ties each event to a specific location in Canada making it easy to identify where an event is occurring. In addition to the website, several other products and services are in development. Health & Safety Watch Inc. was established in 2009, the website www.healthandsafetywatch.com was launched in 2010. Follow us on Twitter @hswtweet.