Fitability

Deb Bailey AFPA, MAT, CanFitPro, YMCA

 Safe Food Storage

One of the most persistent myths about refrigerated food is that if it smells okay, it's okay to eat it. Wrong. Lots of food can go bad without even a whiff of decay, and can cause you serious and even life-threatening food-borne illness. Refrigeration doesn't stop the clock on decay - it only delays it.

So how long can you safely store food in your fridge? That depends on a few factors.

1.       Is it raw meat or seafood?  the Government of Canada recommends between 2 and 4 days for cuts of meat, 1-2 days for ground meat, 2-3 days for fresh poultry, and 12 hours to 2 days for various types of seafood. Click here for a complete printable list  of all types of food- handy thing to put on your fridge door.

Read more: Safe Food Storage

 Carbs- What Should I Be Eating?

 

There are some “diets” that have gained notoriety in the last several years that suggest we avoid carbohydrates. But carbs-as-evil is a huge misconception. Carbs are the gas in your gas tank! They are essential for boosting energy and improving your mood and emotional state. In fact, carbohydrates are what the body likes to use best as fuel.

The Canada Food Guide suggests that two-thirds of our food should be carbs. But not just any carbs will do the job.

Read more: Carbs- What Should I Be Eating?

 Eat Well: Cruciferous Veggies

 When planning a lunch or dinner, we all tend to choose from a small group of vegetables – the tried and true that we know well. Some of the most popular vegetables in Canada include potatoes, lettuce, onions, and tomatoes (technically a fruit, but used as a veggie!). These are all great foods and each brings good nutrition to your diet, but there is another family of vegetables that will add variety and impressive health benefits to your plate – the cruciferous vegetables.

This family includes old standards such as cabbage, broccoli, Brussels sprouts and cauliflower, and others that may be less familiar, such as turnip (rutabaga), radish, spinach, daikon, kale, bok choy, and arugula.

Read more: Cruciferous Veggies

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