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I don't know what the outcome of this story was but I would guess we could call it another cultural statistic. According to Healthy Living Niagara, 40% of Niagara's adults do not consume even the minimum number of fruit and vegetable servings per day. Confused about what constitutes a serving? The United States Department of Agriculture (USDA) designates a serving for each of the following: fruit or vegetable (1/2 cup), spinach or lettuce (1 cup), sliced fruit (1/2 cup) and 1 apple or orange. Half of Ontario's adult population is reported to be overweight or obese. I would say this also includes a large cohort of individuals who made it to senior life.

As a kid I loved picking and eating peaches on a Niagara farm and at that age I didn't fully understand the uniqueness of Niagara's agricultural opportunities. Undoubtedly, a lot of you must have been disturbed to hear that the number of farms in the Niagara region is declining. Recently, a doctor I met explained that we do not consume anywhere near enough fibre in our diets and it doesn't matter what we do to change this there will never be enough fibre. Consequently, the GI problems we have in North America (*Canada is highest) are not found in South America, Africa or Asia. Maybe you are confused about what fibre is. For someone who has been plagued by Irritable Bowel Syndrome (IBS) for years, Heather Van Vorous knows how to make wise and sensible eating choices. Using her IBS cheat sheet you can identify trigger foods that potentially irritate the bowel so we may choose to avoid them. We divide Fibre is into two categories. Soluble fibre, which dissolves in water can be the basis of all meals and snacks and insoluble fibre that we eat in smaller quantities along with soluble fibre and never on an empty stomach. I learned about the foods we should eat that can even help resolve common problems associated with IBS or diverticulosis. Now that takes out the guessing for tonight's dinner! *Canadian Digestive Health Foundation ©

Check out Heather's IBS cheat sheet here.

What's for Dinner?

Date

January 15, 2013

Author

James Kershaw

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Jim Kershaw says

March 8, 2017

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