Truth or Fiction?

MYTH: Sea salt is natural so it’s better for you than table salt

THE TRUTH: Sea salt, just like kosher and gourmet salt, has about the same amount of sodium as table salt. It is not a healthier choice. Too much sodium can be harmful to your health. The differences between sea salt and table salt are taste, texture and how they are made. Table salt is mined from dried-up ancient salt lakes. Some table salts include iodine, a nutrient that helps prevent thyroid disease. Sea salt is made by evaporating seawater and tastes different depending on where it’s from.

So while you might prefer to use sea salt over table salt to add flavor and texture to dishes, (I know that I do) keep in mind that sea salt is NOT a healthy alternative to table salt! Despite the fact that sea salt has been marketed as a more natural and a healthy alternative to table salt, your body will process it the same way as table salt. Taste, texture and processing make up their differences. Most people get far too much — mostly from processed foods. All the more reason to cut back on your processed food intake, and keep the salt shaker at bay. Whichever salt you choose, use less. For a flavour boost, sprinkle food with orange or lemon juice, garlic, herbs or spices.

Truth or Fiction?

March 21st is Dietitian Day, so I thought it was appropriate to discuss the differences between a Registered Dietitian and a Nutritionist.

MYTH: : There is no difference between a Dietitian and a Nutritionist.

THE TRUTH: Dietitians are uniquely trained to advise you on food, healthy eating and nutrition. Dietitians must be part of a regulatory body, just like doctors, pharmacists and nurses. The terms “Registered Dietitian,” “Professional Dietitian” and “Dietitian” are protected by law. Only qualified health professionals can legally use those titles. In many provinces, there are no laws to protect the title “nutritionist.” When in doubt, check http://www.dietitians.ca/Career/Registration-to-Practice.aspx. A dietitian is your smart choice for credible advice on healthy eating.

Veggie & Tofu Stir Fry for Meatless Monday

It's Meatless Monday once again. Going meatfree one day each week is a powerful way for each of us to reduce our ecological footprint and improve not only our own health, but also the health of the planet.
Here's an easy tofu stir fry recipe that you can add to your Meatless Monday recipe file.

Sauce
1/2 cup chicken broth
1/2 cup orange juice
1/2 cup almond butter or peanut butter
4 tbsp. soy sauce
2 tsp. fresh ginger
1/2 tsp. pepper

STIR FRY

1 pkg of extra firm tofu
1 tbsp. oil
1 1/2 cups green beans
1 1/2 cups swiss chard
2 cloves garlic, minced

Method:
1. Combine sauce ingredients and stir till smooth.
2. Stir fry tofu in 1/2 of the stir fry sauce.
3. Remove tofu and add oil, garlic and vegetables. Stir fry for a minute or two, then add with the rest of the sauce until vegetables are cooked.
4. Add tofu and cook until heated through.

Serve hot over noodles or rice. If you have peanuts or cashews on hand, you can sprinkle them on prior to serving.

Tried and True Sport Recovery Bars

It can be challenging to find a sport bar that can stand up to the guidelines of being healthy, convenient, easy to eat after a long workout, and of course, delicious. These no bake bars are gluten free and have the ability to withstand a long ride in the back of a cycling jersey or ski jacket before being eaten up. They make a great alternative to the pricey pre-packaged bars. Give them a try and let me know what you think. Bonus - they are ridiculously healthy and make a good snack for the little ones (not suitable for those with nut allergies). My 2 1/2 year old loves them!


Ingredients:
1/2 cup slivered almonds
1/2 cup pecans
1/4 cup unsweetened shredded coconut
1/4 cup almond butter
1/4 cup coconut oil
1 tsp pure vanilla extract
1/2 tsp of honey
1/8 teaspoon sea salt
1/4 cup almond or sesame seed meal
1/2 cup dried cranberries, blueberries or other dried fruit

Method:
1. On a cookie sheet, toast nuts and shredded coconut until golden brown (you may need to shake the tray once or twice to make sure they cook evenly). 5-7 minutes at 350C
2. Once toasted, pour mixture into a food processor and pulse until nuts are chopped and the mixture becomes coarsely ground.
3. In a mixing bowl or in a saucepan, melt coconut oil and almond butter (about 20 seconds in the microwave). Remove from stove or microwave and stir until smooth.
4. Add vanilla extract, honey and sea salt. Mix thoroughly.
5. Fold in nut mixture and almond (or sesame seed) meal until mixed thoroughly.
6. Fold in blueberries/cranberries.
7. Press mixture into an 8 by 4 loaf pan.
8. Refrigerate or freeze for 20 minutes or until firm.
9. Cut “loaf” width wise. Should make 6 good-sized bars.
10. They freeze well when individually wrapped.

In the absence of coconut oil, butter works just as well...maybe even better:).

ENJOY!

Truth or Fiction?

March is nutrition month and a perfect time to bust some food and nutrition myths. With access to an array of nutrition information, it's no wonder people are confused about what (and what not) to believe.

MYTH: Cow's milk is full of hormones and antibiotics

THE TRUTH: Canadian milk meets strict government standards so it’s safe and healthy. Canadian dairy farmers give their cows the best diet and health care so they produce quality milk naturally. Growth hormones to stimulate milk production are not approved for sale or permitted for use in Canada. Just like humans, cows sometimes get sick and need medications like antibiotics. If this happens, the cow is identified and milked separately until she is healthy again. Her milk is properly disposed of for a mandatory length of time, to allow for the medication to get out of her system. Milk, organic and non-organic, is a safe, nutritious choice.


Check back this month for the latest nutrition myth busts!