Healthy Fridays - Friday, March 9th
Posted by Sheryl Kirby in healthy fridays, news and media on March 9, 2007 at 1:26 pm
There’s an old saying “It never rains, but it pours”. After weeks of no Healthy Fridays posts, I’ve got more stuff here today than I know what to do with. I’m also cheating a bit as I really want to look at the “Active Nutrition” insert that came in the Toronto Star yesterday, an eight-page section devoted to various health related stories.
Included are:
- the top ten foods to help fight disease and promote good nutrition
- a review of the raw diet
- the nutrition programme at Contact Alternative School
- the longevity of fad diets and fad foods (oat bran anyone?)
- yoga and related diets
- different types of vegetarians
- health and weightloss advice online
- the importance of weight-bearing exercise and building muscle mass
- finding the diet books that are right for you
- the potential pitfalls of sourcing an all-organic diet
- more info about the Canada Food Guide with an interesting sidebar on why the Guide really doesn’t work for people of different ethnic backgrounds
- the Food Guide as seen from an athlete’s point of view (well chef to the athletes)
- and a survery of shoppers and whether their groceries pass the “healthy” test
And in today’s Health section, a Stanford University study showed that women lost more weight on the Atkins diet than in comparable low-cal diets. (Oh, jeez, here we go again!) But wait, maybe it’s not all that and a bag of pork rinds:
But the study isn’t a fair comparison because by the end, few women were following any of the diets very strictly, critics argue, although those in the Atkins group came the closest.
The study “had a good concept and incredibly pathetic execution,” said Zone diet creator Barry Sears.
“It’s a lot easier to follow a diet that tells you to eat bacon and Brie than to eat predominantly fruits and vegetables,” said Dr. Dean Ornish, creator of the Ornish diet.
Also today, the Vice Squad examines Krispy Kreme whole wheat donuts and concludes pretty much what we all knew all along - it’s still a deep-fried hunk of dough coated in sugar. Why not pass on the crap and check out Susan Sampson’s recipe for granola instead?
