Flavour of the Week


  • In unsurprising news, recipes created by popular TV chefs tend to be higher in fat and calories than similar grocery store-bought meals. More evidence: Paula Deen’s fried butter balls
  • With iodized salt intake decreasing as many flock to sea, kosher and other fancy salts, there is a growing need to iodine supplementation in pregnancy. Mostly know for it’s role in thyroid function, a lack of iodine supply to the fetus can cause permanent neurodevelopmental damage. Non-salt food sources include seawater shellfish and some dairy products.
  • Speaking of dairy products, researchers from the Hospital for Sick Children in Toronto suggest that drinking two cups of milk per day is ideal for children – providing calcium and vitamin D for optimal bone growth while also maintaining iron stores.
  • Could soft drink rationing be coming to Canada? A new article in the Canadian Medical Association Journal suggests a 16-oz (500 ml) size limit in all food establishments should be on the public health agenda.
  • Eating together as a family, even just once or twice per week, can be enough to boost vegetable and fruit consumption in children – an average of 1.5 more portions at each meal that is shared at the dinner table.
  • Promising research for those with celiac – take an enzyme with meals. The new enzyme, KumaMax, has been shown to break down 95% of gluten… in acidic, stomach-like *laboratory* conditions, so we are still far away from an oral therapeutic. A different enzyme, DPP-IV, is commonly sold as a digestive enzyme supplement that “targets” gluten and casein, but has at-best modest gluten-digesting properties, so may benefit those with mild to moderate gluten intolerance only.
  • Remember the “marathon mom” Centrum commercial where she had to stuff her face while running because food guide servings were so hard to meet? Nonsense – it isn’t that hard to reach your recommended number of servings from the food groups. This post from Sharona Abramovitch, MSc, RD via Obesity Panacea highlights that we are simply TERRIBLE at estimating portion sizes and relating them to what is recommended.
  • More evidence from Brian Wansink that you don’t have to be severe and strict to be successful. Adhering to a healthy eating plan for at least 25 days per month for three consecutive months shown to have greatest weight loss success rates. Here were the top-rated tips from the study:
      • Keep counters clear of all foods but the healthy ones
      • Never eat directly from a package — always portion food out onto a dish
      • Eat something hot for breakfast within the first hour of waking up
      • Avoid going more than 3-4 hours without having something small to eat
      • Put down your utensils between bites to slow down your eating

One thought on “TGIF

  1. With the movement towards making real foods made from real food items, the fact that cookbook foods are lower on the good-for-you scale is not surprising. I used to be surprised at how many recipes called for at least a quarter of butter–though it does taste better than using oleomargarine. Luckily, moderation helps to diffuse some of that extra stuff floating around, as do a few ‘stupid cook tricks’ (Need a fluffier cake? Whip the eggs into a froth first and fold flour into that instead of the other way around, and ignore the oil!)

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