Food FAQs
What is Lutein?
Lutein is a phytochemical and part of the carotenoid family of plant pigments. Like other phytochemicals, it doesn't appear to be essential for life, but studies suggest that a diet rich in lutein may slow the development of age related macular degeneration and cataracts. It is still not known whether lutein supplements have any effect on these age related ailments.
Lutein and other carotenoids are antioxidants. They are able to defend the body against free radical attack. This may explain some of their health benefits. A diet rich in carotinoids in general has been linked to a lower risk of heart disease and some cancers.
Lutein and other carotenoids are fat soluble and thus require a small amount of fat to be absorbed properly.
There currently is no recommended intakes for carotenoids or lutein specifically. Since phytochemicals are known to work together and with other nutrients, the general advice is to eat a healthy diet as outlined in Canada's Food Guide with a variety of fruits and vegetables, including one dark green and one orange vegetable per day.
Good food Sources of Lutein include:
Eggs (especially those from chickens fed a high lutein diet), spinach, kale, spring collard greens, broccoli, kiwifruit, brussel sprouts, romaine lettuce, green peas, rhubarb, and corn.
How do you rehydrate sun dried tomatoes?
To rehydrate sun dried tomatoes, place in boiling water and let stand 2 minutes. Drain.
Microwave Method: Place 1/2 cup sun dried tomatoes in a 2 cup glass measure. Add water until it reaches the 1 cup mark. Microwave, uncovered, on High for 1 1/2 - 2 minutes, until water just begins to boil. Let stand 2 minutes. Drain.
Note: Caution should always be taken when dealing with boiling water.
What is omega-3 milk?
Presently in Canada there are two different types of omega-3 enhanced milk.
One type is the result of feeding dairy cows a conventional diet enriched with the omega-3 fatty acid docosahexanoeic acid (DHA). Cows eating this special feed produce a milk that is higher in DHA.
The other type is conventional milk enriched with flaxseed oil to increase the omega-3 fatty acid (alpha-linolenic acid) ALA. This product is labeled a milk beverage.
Omega-3 fatty acids cannot be manufactured by the body and are considered essential to human health.
For more information
Dairy Farmers of Canada http://www.dairygoodness.ca/en/consumers/home
For a thought provoking look at the history of Omega-3's in Western culture:
The Queen of Fats - Why Omega-3's were removed from the western diet and what we can do to replace them
This book has been referred to as "The Silent Spring" of nutrition books.
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Do I have to throw out cheese that has mold on it?
If the mold is on firm cheese and can be easily isolated, it may be able to be saved. You should carefully cut off the mold plus at least one inch of cheese surrounding it. Re-cover the trimmed cheese tightly in a new wrap. Plastic wrap or waxed paper is good for this. Refrigerate and use it up as quickly as possible. After that, if the cheese tastes or smells off, or you discover more mold. Throw it out.
If the mold is on fresh cheese, soft cheese or processed cheese, it should be thrown out. Some molds produce toxins and these could easily penetrate and spread throughout soft cheeses.
Cheese varieties made with mold include Roquefort, Blue, Gorgonzola and Stilton. These will normally have blue and green veins or flecks of mold and are safe to eat.
For more information on food safety http://www.foodsafetyline.org