A new standard has been released last week in Canada concerning organic farmed seafood. Specifically, this organic aquaculture standard prohibits the use of antibiotics, herbicides and genetically modified organisms, and severely restricts the use of parasiticides.

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Danish restaurant Noma was crowned the world’s best restaurant for the 3rd year in a row in the World’s 50 Best Restaurants listing, produced by Britain’s ‘Restaurant Magazine’. The voting was done by a panel of more than 800 chefs, restaurateurs, journalists and food experts.

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In recent years, we have grown increasingly aware of the huge safety issues affecting the food chain in China (high pesticide residue on vegetables, infected meat, counterfeit drugs, contaminated baby formula, etc).

I was nevertheless flabbergasted when I saw an Italian TV report about the ultra-strict measures that Chinese sport authorities are implementing in order to protect their athletes in preparation for this year’s London Olympic Games.

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Argan oil is extracted from the fruit of the argan tree that grows only in southwestern Morocco. For many generations, Berber women have picked these precious fruits, peeled them and crushed the nut to remove the kernel, which is the source of the oil.

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If you are following our GERD menus, you don’t have to worry about the ingredients in the meals. In fact, we avoid any food that irritates the oesophagus such as tomatoes, citrus fruits, mint and chocolate, and we limit the use of fats, fermentable foods and spices.

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This is the time of the year to reserve your “green basket”, i.e. a basket of locally grown organic products, that consumers receive directly from their local farmers. It is a way for individual citizens to support local agriculture while eating the freshest and tastiest fruits and vegetables.

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As promised in our March is nutrition month, we will be publishing one food & nutrition myth per day, written by Dietitians of Canada, so that you can “Get the real deal on your meal“.

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MYTH: The best way to limit your sodium intake is to stop using the salt shaker

THE TRUTH: Canadians eat too much sodium, but the salt shaker is not the biggest culprit. Over 75 percent of the sodium we eat comes from processed foods, packaged and ready-to-eat foods, and restaurant meals. Only about 11 percent comes from salt added when cooking at home and salt you shake on at the table. The rest of the sodium you get occurs naturally in foods. To limit the sodium you eat, choose fewer pre-packaged convenience foods and restaurant meals and enjoy more lower sodium foods that you can cook at home.

Source: Dietitians of Canada