I may be picky, but decaf coffee is a little bit like washing-up-water, no?  I was totally disappointed.

I love the idea of decaf–all the flavour of real coffee without the caffeine, but it does not have the same flavour at all!

Much like “cheese” and/or “meat”, I would rather go without coffee then have “coffee.” Plus, decaf coffee is expensive!  1 kg of ground regular breakfast blend at Timothy’s sells for just under $9, while the decaf equivalent is just under $11.

$2 may not seem like a huge deal, but I would rather just monitor my caffeine intake and enjoy the real thing.

Final verdict: Decaf coffee gets a hearty two-thumbs down!

Thanks to Simply Photo on Flickr for the pic!

Please check out this article from CTV.

There is going to be a lot of publicity surrounding ‘healthy’ foods as Heart and Stroke week approaches.  According to CTV,  Canadians are paying between double and nearly six times the average price for healthy foods, depending on where they live.

The report finds price discrepancies across Canada and within provinces. It also found many Canadians have difficulty accessing healthy foods at their local grocery store. 

One of the most startling differences is the prices of apples: six apples cost $0.90 in Peterborough, Ont., but $7.64 in Rankin Inlet, Nunavut. Obviously, eating a healthy, well-balanced diet decreases your chances of heart and stroke dramatically–but, for some Canadians, healthy eating truly is not an option.

Big thanks to Breanna for passing along this article from The Toronto Star. 

Writer Vanessa Lu reports on the idea of growing organic food in public spaces like on the side of the Gardiner or on grassy medians like those on University Avenue. 

It’s a great idea, but I’m not sure I would be so enthusiastic about eating a salad that had been washed in commuter traffic pollution.  The idea of growing locally is great, but it has to be practical and I just don’t see how this would work.  

In addition to the problem with pollution, who would do the weeding and other necessary care for the plants? How would the food be sold? How would theft be prevented? Would it cause yet more rodent infestations in our city?  

Details aside, I love the idea of garden sharing. I do not have any green space and it’s something I dearly miss once summer hits the city.  Does anyone in the Annex need help in their garden?  I would be interested in an exchange of labour for food!

So last week I wrote about how disappointing carob “chocolate” is in place of chocolate.  Thanks to Jane–who suggested I try Dance in the Rain Chocolate–I found some fantastic, organic, guilt-free chocolate. 

This week, my friend Nicki suggested cocoa bean chips.  Since the chips are made from whole, cracked cocoa beans, there are no unwanted extras like white sugar or other nasty additives or preservatives. The chips are not sweet at all, but they provide all of the chocolate-y goodness I sometimes crave and they smell so good!

The cocoa chips do not get two thumbs up over the Dance in the Rain chocolate, but they’re a good alternative and better than carob! 

Thanks to Panos Voudouris on Flickr for the pic!

I saw a great video that Meghan did and I wanted to share it with you guys:  

Did you guys ever do science experiments in grade school? You know, the kind where you have to enlist your parents to help you out? Well it seems I’ll be doing another one this year. In an effort to get some great local food, I’m going to make like Meghan and try to grow some of my own veggies in my apartment…and I’ll be asking my dad to help. 

Wish me luck!

It’s fairly easy to stick to the guidelines of a cleanse when you’re in the safety of your own home.  Things get complicated if you’re leaving for a mini-vacation and even a day-trip.

If you can find a vegetarian/vegan spot then you’ll have no problem, but other options include Asian and Indian restaurants because they tend to offer a lot of veggie options.

If it’s only a day trip, the best option is to pack your own food.  Here’s a list of what I tend to bring with me if I’m out for the day:

 Raw (unsalted) nuts like almonds or cashews.  I do not recommend pistachios or peanuts since they tend to absorb a lot of toxins in the soil and so do not offer the same nutritional punch as other varieties.

Hard fruit: Apples are a safe bet.  They may get a bit bruised after bouncing around in your bag for a few hours, but will still be edible–unlike a banana.  If you’re careful, tangerines are also a good option.  I tend not to bring veggies with me because I don’t like them at room temperature. If it doesn’t bother you, carrots, celery and radishes are great on-the-road options.

Dried fruit offers contrast in texture and flavour to trail mix, but beware that it is very high in sugar and harmful for your teeth.  The other problem is that it’s harder to gauge how much fruit you are eating when it’s dried–this can leave you feeling bloated and constipated.  Remember to drink extra water if you indulge in dehydrated fruits and veggies.

Granola: Nature Valley bars are a great treat. Since they’re individually packed, they are not messy.  While they are processed, the ingredient list is bearable and they do come in a variety of flavours. The best bet is to make your own granola, but if you don’t have the time and are willing to shell out a bit of cash, then opt for the bar. 

If you can eat bread, try to find one made from whole grains. If you’re off wheat, try a gluten free version, rye or substitute a rice cracker.  Bring some organic peanut butter along and you have yourself a tasty lunch.

Water, water, water:  Pack more than you think you’ll need–even if it’s heavy.  If you’re sitting in a car, bus or plane for any length of time, you will get dehydrated–especially due to air filtering, cooling and heating systems.  It’s great to have extra water on hand in case you have some sort of spill or want a bit of freshening up before you arrive at your destination; a splash of water to the face can make a huge difference.  Another bonus of drinking water is that keeps breath fresh—you never know who you might meet!

If you have any suggestions, please pass them on!

Last week I had two friends over for lunch–Sonya and Melina.  They both brought food for me to try: Sonya brought spiced cashews, which were amazing. Melina brought Kamut mini-pretzels.  Kamut contains no wheat and it is slightly sweeter and higher in protein than modern wheat–and can be used as a wheat substitute. 

I’m not a huge fan of regular pretzels: I find the massive salt crystals a bit intimidating and I hate that they leave my mouth so dry, but after weeks of not having any real snack food, I thought the kamut alternative was great.  

In terms of fat, sodium, carbohydrates and sugars, there’s not much between them.  In 28 grams of kamut pretzels there are 110 calories, 1 g fat, no cholesterol, 320 mg of sodium, only 2 g of fiber and 1 g of sugar.  In 45 grams of the President’s Choice Blue Menu multigrain pretzel alternative has 170 calories, 0.5 g of fat, no cholesterol, 390 g sodium, 2 g fiber and 1 g sugar.  The major difference is the ingredient list.  The kamut pretzels have a much shorter ingredient list and all of the ingredients are whole foods like unbleached kamut flour and organic barley.

Obviously, pretzels are a treat–and while the kamut pretzels are not nearly as pleasing in colour, texture or saltiness, they are the “healthier” choice.

The final verdict is that kamut pretzels get one thumb up–they’re not great, but as an alternative they’re great.

I first contacted Meghan because I wanted to learn more about food, nutrition and digestion.  I thought that she would prescribe a cleanse in pretty general terms–I did not expect the food diary and the lengthy questionnaire.  In doing what she asked, however, she identified digestive/nutritional concerns that I had never identified myself. 

After going through my diary and my responses to her questions, she identified four concerns that are diet-related: IBS (Irritable Bowel Syndrome and irregularity), headaches/migraines, sleeping and hormonal imbalance.  The cleanse that she prescribed was tailored to me and targeted toward my specific symptoms. The additions and eliminations to my diet were not arbitrary–she had a reason behind each one. 

Meghan explained that efficient digestion and elimination is the foundation for health.  If waste sits around in the digestive tract for too long and/or is not broken down properly, immunity can be compromised and can lead to food sensitivities, allergic responses, exhaustion, insomnia and a reduced ability to handle stress. 

It seems as though all of my problems are related to poo. 

It doesn’t matter if it’s constipation or diarrhoea–it’s unpleasant, painful and–depending on where you are and who you’re with–it can be embarrassing.   When foods are properly broken down, nutrients are absorbed and waste is efficiently eliminated. If something prevents proper digestion, then you can end up with major problems.  Even if you’re not up to starting a cleanse, you can take small steps to improving your digestion–something as simple as increasing your water intake (I found this more helpful than increasing my vegetable/fruit intake).  Reducing meat (or other animal-based proteins) can also help and I think that people agree that meat-eaters are eating far too much meat–it should be a side dish rather than a main. 

Breanna turned my attention to an article in The Guardian. Freeman argues that “ruling out whole food groups, whether it be dairy or wheat, for whatever length of time, is unlikely to provide the kind of health nirvana to which the detoxer aspires.”  As I am no expert, I am not in a position to argue with Freeman.  On the one hand, she makes a great points: “Yes, fruit and vegetables are good for us. This does not mean that everything else is, ergo, bad and needs to be flushed out. ”  I completely agree–but Freeman presumes that other people are eating real food–and I do not believe that is always the case. 

I can only tell you what has worked for me and while I would not want to continue the cleanse indefinitely, it has done me no harm and has, in fact, broadened my grocery list and got me back into the kitchen cooking my own food.

Even if some of my symptoms persist, I will continue to exercise caution with food–but I will no longer agonize over menus.

Even rehabbers can allow themselves some treats without breaking the rules.  If you like a few biscuits with your tea, then I highly recommend ShaSha Co. Spelt Ginger Snaps.  

Not only are they certified organic snaps, but they do not contain trans fats and are cholesterol free. There is a warning on the bag that there may be traces of egg and soy, but for the average rehabber I think these are okay.  

To look at, the ShaSha snaps are quite different from ‘regular’ ginger snaps. There are no sparkling sugar crystals, they are considerably smaller (and heart-shaped).   Since they do not contain much molasses they are pale and not quite as appealing to look at. 

It goes without saying that they are pricier (about $1.00 more), but they have considerably less sugar, calories and fat.  Obviously, these snaps are treats and I will not eat them every day, but I thought it was a good fit for a face off. 

The final verdict: Thumbs Up for ShaSha Ginger Snaps.

This is my niece, Charlotte. She just found out that the toast she is eating is from a home made loaf of bread by yours truly.

I’m in my hometown for the holidays and while others are baking cookies, pies and squares, I’m making veggie soup and dairy-free, wheat-free bread.  

Most bread is made with enriched flour.   Certain manufacturers argue that enriched bread is better for consumers: they claim that it provides extra vitamins, calcium and essential nutrients.  

But what does this really mean? 

Flour is made from a whole grain. When these grains are processed into white flour, some of the nutrients that occur naturally in the whole grain are destroyed. Enriching flour is the act of replacing these lost nutrients.  Not everyone believes that these additions are harmful. After all, the bread does not contain any new ingredients that were not there before the flour was processed. It is important to note that some flours (and breads) will also contain additives and preservatives to extend shelf life or reduce mix time.

There are some good alternatives available at most grocery stores so when looking at the ingredient list, look to see if the bread has been made from whole grain flour. If you have the time and the inclination, try baking your own with quality, whole and organic ingredients.