Research, recalls, curiosities
Wednesday, February 11, 2009 | 07:26 AM ET
By Tara Kimura, CBCNews.ca
A round-up of food-related research, recalls and curiosities...
- The Heart and Stroke Foundation's annual Report on Canadians' Health found that while snack foods tended to be uniformly priced across the country, grocers in different regions charged varying amounts for healthy foods. For example, a package of whole wheat pasta sold for $2 in Barrie, $7.90 in Regina and $11.37 in Dawson, Yukon.
- A separate report by Statistics Canada released this week found that five per cent of Canadians said they always purchased organic foods. The survey also found that 30 per cent of households used a reusable or recycled bag or container for their groceries.
- A study of postmenopausal women found that taking multivitamins did not appear to reduce cancers or heart disease. Though the researchers cautioned that the findings do not necessarily mean that multivitamins aren't beneficial, lead researcher Marian Neuhouser said consumers should strive to "get nutrients from food."
- Food writer and blogger Marion Nestle details an investigation launched against two milk companies in China that have begun adding OMP – osteoblast milk product. According to Japanese researchers, OMP stimulates bone formation, but Nestle points out that adding it to a food product consumed by children without more research may be unwise.
- Peanut products continue to be recalled in Canada and the U.S. while authorities have opened a criminal investigation.
- New Year's resolutions flagging in February? CBC.ca's Your Interview features British author Paul McKenna of I Can Make You Thin fame.
- What smells like a blend of ironing boards, butterscotch, cocoa, flowers and cheese? According to UK researchers, twice-cooked french fries. In celebration of National Chip Week (ahem, to whom do we speak about introducing such a week in Canada?), scientists used a process called Gas Chromatography Mass Spectrometry to collect and separate the aromas into parts. The elements were then analyzed for type and strength.
"Perhaps these findings will see chips treated like wine in the future – with chip fans turning into buffs as they impress their friends with eloquent descriptions of their favorite fries," said Graham Clayton of the University of Leeds in a release.
The price of healthy food items such as whole wheat pasta varied significantly in different areas of the country. (Larry Crowe/Associated Press).
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From trends and culture to politics and nutrition, Food Bytes serves up tasty tidbits about food and the issues surrounding it that flavour our everyday lives.
About the writers
Amber Hildebrandt writes for CBCNews.ca in Toronto. Growing up on a farm in Manitoba, she acquired an insatiable appetite, but it was during a stint in Japan that she developed her discerning tastebuds and "foodie" ways.
Andrea Chiu is an associate producer at CBC Radio Digital. Though she loves to eat, cook and discuss food,
don't ask her to bake. It never turns out well. She tweets as @TOfoodie on Twitter and organizes food and wine events in Toronto called FoodieMeet.
Tara Kimura is the consumer life reporter for CBCNews.ca, covering a wide range of issues that range from rising food costs and the growing organic movement, to new trends in the marketplace.
Andree Lau is a CBC web reporter in Calgary. Her journalism career includes seven years as a CBC-TV reporter. Her own blog called "are you gonna eat that?" chronicles her eating adventures (including sampling snake and camel hoof tendon).
Jessica Wong is a CBCNews.ca writer who loves to eat and cook, as well as discuss, read and watch programming about food, sometimes all at once.
Kevin Yarr, CBCNews.ca's writer in Prince Edward Island, wrote about food and beer for national and regional magazines before joining the CBC. He acquired a desire for new tastes on his first trip to Europe, and an appreciation of eating locally and in season when he finally settled down on P.E.I.
Elizabeth Bridge is a writer with the CBC Digital Archives in Toronto. She first ventured into the kitchen as a child to indulge a sweet tooth by baking cookies and making fudge. A student budget compelled her to be a vegetarian (for a while) and instilled in her an ongoing curiosity about food and cooking.
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