Refined Sugar Worsens Blood Lipid Markers of Cardiovascular Disease

Blood lipids such as LDL and HDL cholesterol are markers of the biological processes that impact cardiovascular disease, and they are commonly measured to assess cardiovascular risk. When we think about the impact of food on blood lipids, dietary fat typically comes to mind. Yet a new study shows that dietary carbohydrate, specifically high-fructose corn syrup, can have a large impact on blood lipid markers of cardiovascular disease risk.

Introduction

Dietary fats have well-established impacts on blood lipids. For example, in short-term feeding trials, saturated fat tends to increase total cholesterol, increase LDL ("bad") cholesterol, and increase HDL ("good") cholesterol, while the omega-6 polyunsaturated fat linoleic acid decreases total cholesterol and decreases LDL cholesterol. For this reason, dietary advice to reduce cardiovascular risk tends to focus on dietary fat.

The hypothesis that refined dietary sugar is harmful to the cardiovascular system isn't new. In 1972, British physiologist and nutrition researcher John Yudkin published a classic book called Pure, White, and Deadly, which argued, among other things, that refined sugar is harmful to the cardiovascular system. Yet at the time, the supporting data were weak, and the hypothesis was never taken very seriously by the scientific community.

Peter Havel and his group at UC Davis have begun to breathe new life into this hypothesis with their rigorous work on the cardiovascular effects of dietary sugars.

Read more �

Winter Food Container Gardening Workshop

Winter Food Container
Gardening

Friday, August 14 **WORKSHOP FULL**

6:30 pm - 8:30 pm

Burnaby Public Library, McGill Branch (4595 Albert Street /
Burnaby - map)



Tuesday, August 25 **WORKSHOP FULL**

6:30 pm - 8:30 pm

Burnaby Public Library, McGill Branch (4595
Albert Street / Burnaby - map)



Join gardener and permaculturalist Nova Hopkins for a workshop in
winter food gardening! Find out how to container garden when it gets
cold.



Some supplies will be provided to participants to start their
own winter container gardens. Please note that you may only attend one of the
sessions. 

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Enjoy Burnaby Food First workshops? Want to get involved as a
volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on
board! For more information, send us an email.

Wild on hot days with Sockeye Salmon on CBC's Weekend Morning Show!

Yesterday, on CBC's Weekend Morning Show with guest host, Laurie Hoogstraten, I'll be bringing in these two dishes.  Gorgeous wild caught sushi grade Sockeye Salmon is fresh in bi-weekly at Gimli Fish.  Get it skin-on as both recipes use the skin to add a crispy element.

(Wild Sockeye Salmon sashimi on Cold Dressed Soba with avocado and crispy salmon skin)

 

1. Wild Sockeye Salmon Sashimi on cold-dressed Soba or Udon noodles

For 4 people:  1 filet Wild Caught Sockeye Salmon, skin on.

1 bundle dried noodles per person*

Dressing: 

1-2 tbs Dijon mustard

1 tsp grainy mustard (optional)

1 inch ginger, grated

1 tbs vinegar

2-3 tbs Mirin

1 tsp good sesame oil

drizzle chili oil (optional)

� tsp sugar

1 tbs soy sauce

Other options:  chopped green onions or chives, avocado slices, shredded cucumber, etc.

1. Skin the Salmon filet and keep the skin.  It is very simple to skin the filet.  With a very sharp knife in one hand, grab a pinch of sea salt in the other, to use as a grip, hold the small end of the filet and slice the skin off pulling the skin toward you.

2. To crispy cook the skin, cover with sesame oil and cook at high heat on a skillet or on a hot grill.  Set aside.  Cut into smaller pieces when cooled and crisp on both sides.

3. Slice Wild Caught Sockeye Salmon into bite sized sashimi slices.  Keep chilled.

4. Cook the noodles for less than the package states.  For example, cook the Soba noodles for 4-5 minutes instead of the 6-7 minutes.  The Udon should cook for 7 minutes, not 10 � 12 minutes.

5. Drain the cooked noodles and run under cold water until the noodles are completely cooled.  Drain thoroughly.  If not using immediately, drizzle with sesame oil to prevent sticking.  Keep the noodles cooled.

6. Dressing can be made in advance.  Mix all dressing ingredients together in a bowl until will emulsified. 

7.  You can either prepare all ingredients into one large bowl or prepare individual bowl servings.  Dress the noodles and divide into bowls.  Top with slices of sashimi, avocado and crispy salmon skin. 

You can sprinkle sesame seeds on top, more green onions, soy, etc.  Have fun with the dish.

* Look for dried Soba or Udon noodles in the noodle section of an Asian market such as Oriental Market or Sun Wah, Lucky�s, etc.  Can use buckwheat or green tea Soba.

2. Blackened Wild Caught Sockeye Salmon (adapted from Alex Guarnashelli)

1 filet Wild Caught Sockeye Salmon, skin-on

1 tbs smoked paprika

1 tsp cayenne (to taste)

1 tbs fresh thyme leaves, chopped

1 tbs fresh oregano, chopped

1 tsp sea salt (or kosher)

3-4 tbs canola oil

2 lemons, zested and juiced

Mix spices and salt together in a small bowl.  Place mixture on a plate and coat the salmon portions, flesh side only. 

Heat cast iron skillet or grill to medium heat.  If using a grill, try a grill sheet such as Cookina and add a bit of oil to the sheet. 

Place salmon, flesh down, on the pan or grill sheet and cook for 2-3 minutes.  Turn and cook until the skin becomes crispy.  About 5 minutes.

Serve immediately with lemon zest and lemon juice.

Enjoy!

Homegrown Harvest Workshops!

Dear Food First community -



A reminder that the Homegrown Harvest Workshop Series held at the Burnaby Village Museum this summer is underway with free workshops on lots of subjects! Check out the full list of upcoming workshops on Museum�s webpage under the �programs� tab or by downloading the Homegrown Harvest brochure (PDF).



The workshops were also recently mentioned in the Vancouver Sun (scroll to bottom of article)!!!


The next free workshop is:


Eating with the Seasons: Seasonal Meal Planning

Sunday, July 26 / 1:30 - 3:30pm (Drop in / no registration needed)

Location: Discovery Room


Discover and taste fresh, nutritious recipies and meal ideas with local ingredients. Led by Suzan Anbari, Holistic Nutritionist.

Suzan leading a Meal Planning Workshop in 2014
Credit: Leanne Zmud

Upcoming topics include pickling, preserving your harvest and Winter Container Food Gardening.  


This series was developed and is presented as a collaboration between Burnaby Food First and Burnaby Village Museum, and Food First volunteers will be on site! See you there!



If you'd like to be alerted of any upcoming Burnaby Food First workshops, consider subscribing to our listserve by sending us email, with "Subscribe" in the subject line.

Drought in BC and California

Many parts of the West Coast are reeling from effects of the drought, here in BC, in regions of Washington State and in California. This post looks at the impact on our local Food Security in terms of availability and accessibility as part of a series on Food Security outlined here.

Drought in California

The state of California is facing severe weather conditions since four years and over 70% or more of the region continues to suffer extreme drought as recorded by the US drought monitor. A study by the University of California reportedly estimates drought related farm losses of $1.5 billion this year. So farmers there are adapting and crop-switching moving away from bulk commodity crops to high value products like almonds and olives that make more money for the water used.



Currently BC depends largely on these fresh food imports from USA, especially California owing to geographical proximity and transport infrastructure. A report commissioned by Vancity highlights the steadily increasing trend of importing fruits and vegetables that can be grown here over the last two decades so that now 60% to 80% of strawberries, lettuce and other vegetables like broccoli, carrots and cauliflower are imported. The report predicts several price rises that we will have to bear locally as weather conditions in that state force farmers to switch from growing these vegetables to niche products.

Image Credit: Leanne Zmud

These developments are compelling local food producers and all stakeholders in BC to adapt as is the drought here. We explored the water conservation measures and policy response to the drought particularly for households in BC in this recent post. There is also an adverse impact on farming, fishing and power generation.

Drought in BC 

One response in BC to climate change and export demands has been a focus on large scale farming of high value crops such as blueberries, cherries, grapevines. So currently the province grows roughly only half of the food needed by the 4.6 million people living here. However as reported in the media, some initiatives are being put in place to redevelop local food systems and regionalise agricultural production here in BC since we do have the resources and land to become self sufficient in the face of growing uncertainties regarding food imports.

Fishing closures are the response to low water levels that impede salmon travelling to inland spawning grounds increasing susceptibility to disease, sluggishness and death. About 97% of water licensed in British Columbia is for power production and idle dams due to the drought are a cause for concern. Part of the remaining 3% of water is used for farming across much of the 4.7 million hectares of land reserved for agriculture. The current conditions are mandating most efficient use of this water. The government promotes agricultural water management through its various programs. 

Growing food locally

To plan for the likely food price rises, shortages and food insecurity, many decision makers and supporting agencies are looking to increase and diversify sustainable local food production as the solution. Organizations like the Food Systems Network and Food Secure Canada provide platforms to encourage dialogue and provide support for local food systems development. 

Burnaby Food First has also listed several resources for traditional and budding farmers to learn more through collaboration. All members of the community who would like to get involved have the opportunity to access our workshops and resources for sustainable gardening. We offer 'container gardening' workshops as well as canning, food drying and preserving workshops to support better food security through all seasons of the year. Readers are requested to sign up for event notifications regarding upcoming workshops and events. 

Homegrown Harvest Workshops!

Dear Food First community -

 A reminder that the new Homegrown Harvest Workshop Series held at the Burnaby Village Museum this summer is underway with free workshops on lots of subjects! Check out the full list of upcoming workshops on Museum�s webpage under the �programs� tab or by downloading the Homegrown Harvest brochure (PDF).



The workshops were also recently mentioned in the Vancouver Sun (scroll to bottom of article)!!!


The next free workshop is:


Jam Tasting and Making!

Sunday, July 19 / 1:30 - 3:30pm (Drop in / no registration needed)

Location: Meadow / Rain Plan: Discovery Room


Alice Macpherson, Master Canner, shows techniques and shares tips and tricks to make healthy delicious jams and preserves.

Credit: Magnolia Lim

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Upcoming topics include seasonal meal planning, pickling and preserving your harvest.  


This series was developed and is presented as a collaboration between Burnaby Food First and Burnaby Village Museum, and Food First volunteers will be on site! See you there!



If you'd like to be alerted of any upcoming Burnaby Food First workshops, consider subscribing to our listserve by sending
us email, with "Subscribe" in the subject line.

Monkey Lala Popsicles

IT'S POPSICLE WEEK! That one week every year when Billy rounds up all of his closest, most elite food blogger friends (just kidding, everyone's invited) and we all post a kajillion recipes for popsicles and then we all eat popsicles and then you make popsicles and then you eat popsicles. It's total magic. Also, Billy is total magic. This year, to kick off #popsicleweek, he made an animated gif of Xtina eating a popsicle and asked us if we were team dirrty Xtina or team clean Christina. I said dirty.... so then I figured I better come up with a dirty pop. 

Like...Monkey Lala Popsicles!!!!

A few years ago, I went to Honduras with Evan, Amanda, and our friend Mat. We stayed on Roatan and Utila, two paradise islands in the caribbean. We snorkeled, swam, ate nothing but baleadas, and  on Roatan, drank nothing but Monkey Lalas. Every single bar in Roatan had their own Monkey Lala recipe, but the general idea is a cold, blended drink with vanilla ice cream, coconut cream, Kahlua, Baileys, Vodka and/or rum, and a swirl of chocolate sauce. It's basically dessert, and when you're sitting in the sun looking out over the bright blue caribbean, there's nothing better. 

These popsicles are soooo creamy and coconutty. Instead of vanilla ice cream, we're using coconut milk with a little bit of vanilla. Plus coco lopez coconut cream, Kahlua, and Baileys. They're as fierce as Xtina in Lady Marmalade. But not quite as dirrty as black haired Xtina, because I was afraid adding rum and vodka would mess with the overall freezablility. But Maybe they're Xtina with platinum hair and black tips, because we have a little magic shell style chocolate swirl all up in there. 

Visit the official #popsicleweek page for tons of popsicle recipes. Billy will be updating it every day this week with more fun and cool treats. And check out the official Popsicle Week Pinterest board by Munchies. PS. Remember last year when I made these coconut lemon bar pops? And the year before when I made these creamy coffee pops?

Monkey Lala Popsicles
Makes 8-10 popsicles

1 can full-fat coconut milk
3/4 cup coconut cream (like coco lopez)
2 tablespoons Kahlua (coffee liqueur)
1 tablespoon Bailey�s (Irish cream)
1 teaspoon vanilla

1/4 cup chocolate chips
1 teaspoon coconut oil

Whisk together coconut milk, coconut cream, Kahlua, Bailey�s. 

Combine chocolate and coconut oil in a small microwave bowl. Microwave for 20-30 seconds at at time and stir until melted.

Fill popsicle molds about 1/4 of the way full, drizzle in a little bit of melted chocolate, fill to about 3/4 full, drizzle in the rest of the chocolate, and fill with remaining coconut mixture. Freeze until solid.