This is my favourite long weekend of the year! Growing up just west of Toronto, rural enough to have many roadside fruit and vegetable stands and two incredible farmers markets makes this time of year filled with fresh food options including one of my favourites – blueberries. How many naturally blue foods are there? Well.. not many. Favourite… because it is blue and full of health benefits. Add this great recipe Balsamic Blueberries and Peaches to white fish such as perch. http://www.epicurious.com/recipes/food/views/Balsamic-Blueberries-and-Peaches-1222198 Enjoy! Happy Long Weekend!
The Sodium Working Group released their strategy for Canada at a press conference today. As a RD, I’ve been working in the area of sodium reduction (with industry, consumers and associations) for over 5 years. Sodium is an essential nutrient required for certain functions in the body. Currently, in industrialized countries (including Canada) the majority of consumers’ intake exceeds Dietary Recommended Intake (DRI) Adequate Intake of 1,500 mg per day. Important consumer tips: Read the sodium amount on Nutrition Facts Table of packaged foods – noting the % DV is based on 2,400 mg/day (which is close to the Upper Tolerable Limit of sodium intake); Ask restaurants to provide you with the sodium content of their menu choices; Some companies … Continue reading
As this continues to be a great summer for hot weather, remember a few simple tips for keeping your food safe during the BBQs and Picnics. Chill all refrigerated foods at 4 C or less. Cook all foods to the proper internal temperatures (check with a food thermometer). Separate raw foods from ready to eat foods. Wash your hands and food contact surfaces often to prevent contamination. Enjoy the rest of the summer!
Last week, I was in Chicago at the IFT Show. Armed with a list of 16 restaurants from friends and colleagues, I made it to an Italian eatery (I was hoping to see a relative of Al Copone) and 2 Steak houses. I like Chicago but I still prefer NYC and SanFran. The IFT show had great scientific sessions including a specific Health and Nutrition Track. The take aways: 1) Improved processing techniques to better preserve antioxidants; 2) Chicago restaurant serving sizes are too large and 3) a combination of local and globalization is a trend to watch.