Archive for March 20, 2009

Don’t Eat the Mints!

A lot of people don’t touch restaurant mints because of the germ factor–but here’s another reason why you should leave them alone: they’re not real food!

Behold an average ingredient list for mints:

Sugar, invert sugar, corn syrup, partially hydrogenated cottonseed oil, soybean oil, sorbital, salt, oil of peppermint, natural and artificial butter flavour, lecithin, Red 40, Blue

Unless you really have a craving for artificial butter flavour and Blue, my advice is to leave the mints alone!

March 20, 2009 at 7:00 am 4 comments

Diet Rehab is on the National Post Appetizer! Check it out at: nationalpost.com/theappetizer

Grain of the Week: MILLET is a tiny, round grain that can be white, gray, yellow or red. Like barley, it can be pearled and hulled, but it can also be cracked and this is often how it is found in cereals. Millet is a great source of phosphorous and magnesium. Phosphorus plays a roll in virtually every cell in the body. Phosphorus also helps the body to metabolise fats. A cup of cooked millet provides approximately 24.0% of the daily phosphorus needs. Plain, cooked (boiled) millet can be a bit bland--be sure to season your millet well.

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