Categories
Archives
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
- October 2010
- September 2010
- August 2010
- July 2010
Tag Archives: carbohydrate
Popcorn – make it a healthy snack
Bursting Kernels When I started to work in the area of agri-food, I was introduced to the difference between the sweet corn and popping corn. There are several types of corn. Popcorn kernels are the only type that swell and burst when heated. Sweet corn can be enjoyed straight from the cob due to the natural sugar content in the kernels, which ranges from 9 to 44%. In comparison to sweet corn, ‘pop’ corn does not taste very good in its kernel form. Nutritional Profile On its own, popcorn is a good source of carbohydrates specifically dietary fibre. It’s low in calories. A cup of air-popped popcorn with no oil or butter contains approximately 30 calories. That being said, the … Continue reading
Sugar Shock
Did you know Dr. Phil’s wife doesn’t eat sugar…Beets and carrots have too much sugar…Jamie Oliver suggests flavoured milk is the one of the key causes of childhood obesity…Sugar is toxic… Yikes! When did the population become so confused about a naturally occurring ingredient that we have been consuming for hundreds of years? Certainly, if you’re a diabetic, carbohydrate consumption is measured and monitored. However in the general population, is sugar just one more thing to blame for overconsumption? As a RD, I like to focus on what you can eat and how much of it makes sense to maintain a healthy weight. The cost of sugar Canadian sugar is significantly lower in cost than in most developed countries, including the United States … Continue reading
Quinoa – Ancient Grain Superfood
Quinoa (“KEEN-WA”) is the superfood of the ancient grains, and for good reason. It is high in both protein and fibre. Quinoa is a great food for the Celiac community and other people who follow a gluten free diet. It is a good source of the B vitamins niacin and thiamine and the minerals magnesium and zinc. Quinoa has been one of the primary foods of the Inca Indians for more than 5,000 years. The Incas referred to Quinoa as “Mother Grain”. Most quinoa is grown in the Andes in South America. The fact that quinoa will grow in extremely poor soil together with its great nutritional value makes it a true super grain to feed the world. Quinoa is … Continue reading
Glycemic Index
It was 2004 and the ‘No Carb Craze’ still had momentum (more in the US than in Canada), when I was invited to a conference about Glycemic Index (GI) with experts from around the world. We were discussing topics such as the recognized scientific method to determine the GI of foods and how the Canadian Diabetes Association educates their patients on GI. The conference was held in Toronto, the perfect venue, where twenty-three years earlier in 1981 at University of Toronto, Dr. David Jenkins and his colleagues developed a standardized system of ranking foods based on their effect on blood glucose levels known as the GI. What is GI? The GI is ranked from 0 to 100 and the unit … Continue reading
Cupcakes – Magnolia Bakery (you have spoiled me!)
Okay, I’ll admit it being a RD, I’m more of a cook than a baker. So when I want to indulge in a freshly baked sweet, I need it to be made with high quality, whole ingredients, attractive and ultimately taste delicious. Whenever I’m in NYC, I always make a special trip to Magnolia Bakery and if you have ever tasted the sweet things from there, you’ll know what I’m talking about. Unfortunately, I don’t have anything near that caliber where I live…In fact the shinier and more edible oil like the icing is with a cake from a Betty Croker box seems to sell out in my town. Just last night, I went into my favourite restaurant to custom … Continue reading