bite my words

Dispelling nutrition myths, ranting, and occasionally, raving


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Follow Friday: @rightbread

Promo Pic #2

On occasion, I receive emails from people asking me to advertise on my blog or to write about such and such. Generally I ignore those messages as I use this site to write about what I want to write about. I got an email a little while ago from a gentleman, asking me if I would tell my readers about a new bread they’re working on getting to market. I took a while to respond, then a while to look at the information he sent, and then a little while longer to actually write this post. Don’t worry, I’m not getting anything in return for writing this post. Not even a free loaf of bread, which, unfortunately, means that I can’t vouch for its deliciousness.

Despite my lack of experience with Rightbread, I figured that it was a venture worth telling you about. It’s a joint initiative between Halifax (yay! Local!) and Toronto to create a nutritious, vegan, gluten-free bread. It sure sounds like good stuff: 97.5 calories (per slice), 3.9 g fat, 9 g carbs, 5.1 g fibre, 5.1g protein. The only downside is 237 mg of sodium per slice. The key ingredients include: chia seeds, soy bean flour, psyllium husks, and ground almonds. And it’s sweetened with maple syrup!


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Cabbage

Cabbage is one of those underrated foods. It’s relatively inexpensive, healthy, and tasty, yet many people never consider using it outside of coleslaw.

There are many different varieties of cabbage. There’s the standard green cabbage, red cabbage (which is really more purple in hue), napa cabbage,¬†savoy cabbage… Try switching them up if you don’t like the flavour of one variety. I find napa cabbage to be more tender and milder in flavour than standard green cabbage.

One cup of shredded, regular green cabbage, contains only 18 calories, 1.3 grams of fibre, 30 mg of calcium, 126 mg of potassium, and 32 mcg of folate.

Cabbage has a great shelf-life and is one of the few vegetables that you can purchase locally grown pretty much year-round. Once purchased, it will keep in a moisture-proof bag in the fridge for several weeks. Winter cabbages can also be stored in cool dark places like root cellars.

Try adding cabbage to soups, stir-fries, salads, and casseroles.

I haven’t tried this recipe yet but it looks easy, delicious, and healthy: Cabbage, Potato, Carrot, and Tomato Stew. I might try adding some lentils just to bump up the protein and satiety factors.

 


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Follow Friday: Farmers Markets Canada

I was thinking that I would continue on with the theme of local food for today’s Follow Friday but I was struggling with what/where to write about. Should I write about something back home in Nova Scotia? But I’m back in Ontario for a stint so maybe I should write about something here? Compromise: Farmers Markets Canada will connect you with farmers’ markets in whatever province you reside. It’s a great time of year to enjoy local food and with many of the dry conditions we’ve been experiencing this summer, farmers need all the support they can get. They also have a list of “related links” on their website that provides links to farmers’ markets in the US, among other things.


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Food Day Canada

I find that all too often I learn about special events after they’ve already taken place. That’s why I thought I would write about Food Day Canada today, despite the fact that it’s taking place on Saturday. It takes place on the first Saturday in August each year and is intended to be a celebration of food (and all those who produce and prepare our food) across Canada. Restaurants and communities across the country will be celebrating Food Day Canada. To see what’s going on in your area visit their website. Despite our lack of national cuisine we have many delicious foods. From fresh vegetables and fruits to legumes, cheeses, and seafood.

This Food Day why don’t you take the time to indulge in some delicious local food and to thank the people who were involved in getting it from the ground to your mouth.


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Is a locavore diet a nutritious choice?

Myth 15: Local vegetables and fruits are always more nutritious.
What Dietitians of Canada says:
“Fresh produce tastes great, but there are many factors that affect its nutritional value. Crop variety, growing conditions, ripeness, storage, processing, handling and transport all affect the nutrition of vegetables and fruits. Produce grown closer to home, picked when it’s ripe and eaten soon afterwards, might have more vitamins and minerals….”
What I say:
Umm… Am I the only one who sees DC’s comment as validation of this myth? Sure, there are lots of factors affecting the nutrient content of foods but the truth is, local food is more likely to be picked near peak-ripeness and arrive shortly thereafter on your plate, so it’s probably going to contain more nutrients than food coming from the other side of the planet. Even if local food may not always be more nutritious than food from elsewhere there are other good reasons to buy locally grown foods. If you shop at a farmers’ market you can ask the farmer questions about your food and how it was grown. You’re also supporting the local economy and keeping these skills alive in your area. Plus, if there ever comes a global economic collapse, it might be handy to have food grown nearby. I’m not saying we all need to strictly adhere to a 100 mile locavore diet (I for one need my coffee!) but if you have the choice between buying a food that was grown locally and a food that was shipped from far away I say go for the local item.
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