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Monthly Archives: February 2012
Shake that Salt Away!
You may think, really…Dietitian Jane is talking sodium again. The fact is, sodium deserves our attention, from the busy mom grocery shopping to the food manufacturer developing products for the grocery store shelves to public health professionals and policy makers. It is important. Our Relationship with Sodium From table salt to our grandma’s delicious homemade dill pickles, sodium can be found in almost any food we eat. It is used to enhance food safety, preservation, flavour and to add structure and texture to foods. Sodium, an essential nutrient for our bodies, means we need to consume it through our diet. Canadians (and probably you too) are getting too much – almost double what we need. Research suggests that the average intake … Continue reading
Sodium Reduction in Canadian Food Products
A study I completed for the Heart and Stroke Foundation of Canada, highlighting significant sodium reductions in Canadian food products prompted by the Health Check program, was published in the Canadian Journal of Dietetic Practice and Research this month. I'm pleased this information can now be shared with my colleagues, the food industry and the public. With the current food supply and the eating habits of Canadians, reducing the amount of sodium in the foods available in Canada is a priority concern. Read more about my study and other studies (press release) initiated by the The Heart and Stroke Foundation of Canada.
Kale – The Super Food but the Taste!
The first time I tried kale was in a salad and I didn’t like it. I tend to be a bit of a ‘super’ taster and I found the bitter components in kale were too strong for my palette. However, being the dedicated Dietitian, I went on a mission to find ways to use kale in recipes. Why am I going to this trouble to get kale into my body you may wonder? Well kale is one of the most nutrient dense veggies in our food supply and some would consider it a Super Food. Kale… the Super Food Kale is part of the cabbage family. One cup of fresh kale contains 36 calories, 5 grams of fibre,15% of the daily … Continue reading
Plant Sterols and Heart Health
What are Plant Sterols? Plant sterols, also referred to as phytosterols are naturally occurring organic compounds found in plant-based foods such as fruits, vegetables, nuts, seeds, legumes and unrefined vegetable oils like olive oil and canola oil. How do Plant Sterols work? Plant sterols are considered to be part of a “heart healthy” diet. They work by helping to remove cholesterol from the body by partially blocking its absorption into the blood stream. This cholesterol is eliminated from the body resulting in lower cholesterol levels. Specifically, plant sterols have been found to help lower both total and LDL-cholesterol, which are directly linked to cardiovascular health. Consuming Plant Sterols Can we eat enough fruits or vegetables containing plant sterols to reduce … Continue reading
February is Heart Month
Every year, the Heart and Stroke Foundation dedicates the month of February as Heart Month. It is used to raise awareness across the country about the serious risks associated with heart disease and stroke. This year’s campaign is titled “Make Death Wait”, with startling and effective commercials used to raise awareness. You can check out the commercials at http://mdw.heartandstroke.ca. According to the Heart and Stroke foundation of Canada, heart disease and stroke are two of the three leading causes of death in Canada, with someone becoming another victim every 7 minutes in Canada. Over the past 40 years, the rates of heart disease and stroke have been steadily declining, with a 25% decrease in the past ten years. What … Continue reading