CRAFT Beer Market taps open first location in Toronto on Dec. 6 Canadian restaurant houses Ontario’s largest
selection of craft brews
Toronto, ON – Opening its doors on Dec. 6, CRAFT Beer Market officially taps open its first Toronto location in the city’s Financial District (1 Adelaide St. E.). The new two-storey restaurant houses over 400 seats inside, as well as a 250-person beer garden outdoors opening in summer 2018. The Toronto location features Ontario’s largest selection of craft beers, ranging from local Toronto breweries to well-established classics, in addition to sustainably sourced dishes.
“Toronto is such an amazing city with great food, beer and culture, and we’re so excited to be a part of this community and the growth of the craft beer scene,” said PJ L’Heureux, president and founder of CRAFT Beer Market. “We’re passionate about supporting the local communities we’re a part of, whether it’s through neighborhood breweries or local farms. Toronto has been so welcoming, from our existing long-term relationships, to the amazing new friends we have met. We cannot wait to open the doors to the great people of Toronto.”
Upon entrance, guests are greeted by a glass-enclosed keg room, which holds more than 250 kegs. Stainless steel draft beer lines connect the keg room to the restaurant’s centrepiece – an oval-shaped bar lined with 160 taps ready to pour great beer – traditional lagers to obscure ales, ciders and wine.
In addition to its wide selection of beers, CRAFT is committed to preparing fresh food using locally-sourced ingredients. The menu offers an elevated and sophisticated take on traditional comfort foods, such as Shrimp Tacos, a signature dish grilled with Ocean Wise shrimp and served with fresh cabbage, pico de gallo and CRAFT’s signature house made hot sauce.
House favourites include CRAFT’s Grilled West Coast Salmon, sustainably raised salmon served with quinoa, almonds and green beans sautéed with chili garlic vinaigrette. The Dark Beer Braised Beef Brisket, locally sourced Ontario beef from Sanagan’s braised for 10 hours and marinated in CRAFT’s house made sauce and served with smashed potatoes and seasonal vegetables.
Served only on Saturdays and Sundays, CRAFT’s brunch menu offers casual yet delectable fare sure to wake up taste buds. Whether guests are craving an extravagant meal like Breakfast Tacos filled with scrambled eggs and beer can chicken or a more Classic Breakfast with two farm fresh eggs and sides, CRAFT has options suited for everyone.
“At CRAFT, we take great pride in our menu – it’s as important as our beer selection and it is carefully hand crafted daily in house and reflective of our great local suppliers here in Ontario,” said L’Heureux. “Whether you’re joining us for brunch, lunch, dinner or drinks, we want guests to feel relaxed and enjoy their food as they would in their own home.”
CRAFT Beer Market Toronto opens to the public on Dec. 6 and is open daily for lunch, dinner, late nights and weekend brunch. For hours of operation or more information, please visit craftbeermarket.ca/Toronto.
About CRAFT Beer Market
Calgary-based CRAFT Beer Market opened the doors to its first location in Calgary’s Beltline district in 2011. They followed up with locations in Vancouver and Edmonton in 2013 and Ottawa in May 2016. This year CRAFT opens up two more locations; a second Calgary location at Southcentre and downtown Toronto. Keep up to date on the opening of CRAFT Beer Market by visiting them online at www.craftbeermarket.ca where you can subscribe to the e-newsletter.
How to Live a Healthy Life Without Spending Too Much Money
Life seems to move along, and so does our health. When money is tight, it’s difficult to eat as healthy as you should. Yes, eating organic food is healthier but can become costly if you’re not careful. There are ways to get the high cost of food and gym memberships down. Here are some ideas to help.
Eating Affordable Organic Food
You can grow organic fruits and vegetables in your very own garden. If this is not feasible, purchase them from other farmers that grow organic foods. You will want to look for a farmer that grows their food organically but are not organic certified. They cost about 50 percent less than buying your fruits and vegetables elsewhere. Most grocery stores raise the price to pay for their employees and supplier.
Organic is not necessary with fruits and vegetables that have protective layers such as melons and bananas. Some places can verify that the supplier didn’t use heavy pesticides on the fruits and vegetables they’re selling. Take time to check! Eating healthy on a budget is possible when you look carefully at the meat and produce sales. If you find meat or product sales, buy them first, and you will save money.
Don’t Eat Out
Eating out cost extra, don’t get me wrong this statement doesn’t mean you should never go out to eat. It merely means in moderation. Cooking a meal at home that serves a family of six will cost around $4 a person to prepare, compared to eating out at a restaurant for approximately $15 a person. Naturally, the prices vary depending on what you feel like cooking or where you go out to eat. If you watch what you buy when getting groceries, you will lower your food cost while eating healthier.
Cost Effective Ways to Exercise
Set up a gym at home. Look for gym equipment that people are tired of being in their homes. You can do this by looking at yard sales, checking on Craig’s list, or at the gym. For those individuals who can afford to update their gym equipment, they sometimes will give their old stuff away. Others will sell them cheaper than you would get them new. In fact, some still look just as new depending on how often they were used, by the owner.
For aerobics, you could get an affordable exercise DVD or go for a fast pace walk, jog, or run. Nothing says more about exercise than climbing a mountainside. These exercise activities also will build endurance and strength as well. If a home gym isn’t for you, shop around for the cheapest gym membership. For that matter, you should see if your employer offers a gym membership discount.
Go to Social Events
Social events help you stay connected with others and have a healthy inner core. Some social events provide food, games, and other activities that will help you to stay healthy and keep the cost down. Keeping yourself healthy is not just about eating correctly, but also has to do with emotional and spiritual connections. Being out in a social atmosphere can also prevent you from becoming depressed, emotionally drained, or disconnected. You can find these types of events at churches, social dances, family gatherings, or just a simple get together with friends.
These ideas will help you efficiently stay healthy while keeping the family budget intact. When leading a healthier lifestyle, it can be rewarding to you and the people around you. Why wait until New Years to begin a more robust lifestyle change, when you can start today. It will become a reality when you are utilizing these helpful information methods.
4 Reasons A Great Meal Is About How You Eat – Not What You Eat
Everyone knows it’s important to eat the right foods to live a long and healthy life, but many of us fall short of that ideal.
We eat on the run, pulling into a drive-through and scarfing down a hamburger on the way to the next appointment. We grab a candy bar at the grocery checkout and munch it on the way to the car.
And somewhere along the line we realize that just as you can’t judge a book by its cover, you can’t judge food by its taste, says Jane Bernard, an educator and author of Lucid Living in the Virtual Age (www.sensualthinking.com).
“We know that taste can be misleading, at least when it comes to what’s best for us,” she says. “People love donuts, but they don’t make a nutritious breakfast. Spinach isn’t popular with many people – especially children – but it’s beneficial to our health in many ways.”
But for Bernard, a great meal is less about what you eat than how you eat it. She advocates something she calls “intuitive eating” that’s aimed at improving every dining experience – and perhaps making for a healthier diet along the way.
“Intuitive eating is deceptively simple,” Bernard says. “Focus on one meal at a time to get the most pleasure and nutrition from your food. Notice what you see, smell and taste. Check in with your body to see if you’re really hungry – because sometimes we keep eating when it’s actually time to stop.”
Although you might find yourself shedding a few pounds, intuitive eating isn’t necessarily about losing weight, she says. It’s about getting more pleasure out of your meals – and getting more pleasure from the people you have meals with.
Bernard suggests a few exercises that can help turn you into an intuitive eater:
Smell food before putting it in your mouth. Nearly everyone has memories tied to the aroma of food. Perhaps it’s your mother baking cookies on Christmas Eve. Perhaps it’s hamburgers sizzling on a backyard grill. With most meals, people don’t take the time to savor the aroma, Bernard says. Does it smell inviting? Greasy? Fresh? Bad? “If the food doesn’t smell right, it isn’t,” Bernard says. “Let your nose protect you and help guide choices.”
Taste food as you chew. You may think you already do this, but too often people don’t really take time to enjoy the taste, Bernard says. They wolf down their food so they can move on to whatever is next on their agenda. Tasting food helps your body relax and digest more efficiently, she says. Tasting and savoring what you eat also is good for overall health.
Be thankful for your meal. Giving thanks doesn’t have to be limited to Thanksgiving. “Think about what food is giving you: energy, strength, health, nourishment and pleasure,” Bernard says. “If you take a little time to meditate on that, your body will relax and you will get more nourishment from your food.”
Give your stomach time to inform your brain. It takes 15 minutes before your brain gets the message from your stomach that you’ve eaten. That’s no doubt one reason people over eat. They don’t give their body time to get the message that they are getting full before gulping down even more food. “Take time to have conversations when you eat and you will eat less – and enjoy the meal more,” Bernard says.
“Eating is a necessity of life,” Bernard says. “But there’s no need to rush things. Eat just enough to feel good and trust that hunger will return and another meal will be found.”
About Jane Bernard
Jane Bernard, author of Lucid Living in the Virtual Age (www.sensualthinking.com) and other books, is a philosopher and educator who writes and teaches about intuition and sensual thinking. She has appeared on TV and international radio, talking from the intuitive perspective. Jane introduced her first book, Fine Tuning, on The Montel Williams Show, in 2006. Her easy-going combination of common sense and originality is a natural eye-opener.
I'm thrilled to announce the official opening of elxr Juice Lab's newest location in Yorkville (55 Avenue Road), as well as their newly-developed menu created by in-house certified nutritionist, Katie Rosenberg.
Elxr now serves of a variety of vegan, organic, gluten-free items including sprouted granola, parfaits, smoothies, hot drinks and a variety of add-ons, plus their coveted line of cold-pressed juices. Menu highlights below!
MENU HIGHLIGHTS:
PB&J Parfait: the familiar flavour of PB&J in a fiber-rich, healthy format.
Ingredients: blueberry chia jam (wild blueberries, cold-pressed apple juice, chia seeds, lemon juice, maple syrup), peanut butter mousse (peanut butter, coconut milk, maple syrup, pure vanilla extract, Himalayan sea salt), house-made probiotic coconut yogurt.
Toasted S'mores Parfait: delicious roasted notes and satisfying chocolate.Ingredients: chocolate ganache (raw cacao, pure vanilla extract, maple syrup, coconut milk, Himalayan sea salt), house-made probiotic coconut yogurt, chia seeds.
Sprouted Granola: Super crunchy, sprouted, house-made granola with great maple flavour, but not too sweetIngredients: sprouted buckwheat, sprouted tri-seed blend (sunflower, pumpkin, chia), unsweetened coconut, maple syrup, extra virgin coconut oil, pure vanilla extract, Himalayan sea salt.Dehydrated at a low temperature to maintain the nutritional integrity of the fats in the nuts and seeds.
Collagen Beet Latte: Warm, balanced sweetness with hints of berries and chocolate.Ingredients: house cashew milk, cold-pressed beet, maple syrup, goji, raw cacao, schisandra, vanilla, Himalayan sea salt, TruMarine collagen.TruMarine Collagen: clinically show to aid in fine line and deep wrinkle reduction while maintaining skin elasticity, reduces joint pain and helps t strengthen hair and nails.Add to any smoothie or latte for an extra nutritional kick.
Grocery shopping isn’t always easy. It is common to get lost amongst the fancy processed foods, refined sugars and tempting baked goods. To learn how to grocery shop for your health it takes practice. Just like learning to ride a bike takes time so does healthy grocery shopping. You need to choose items you like to eat and not force yourself to buy things that will just end up rotting in your fridge. Also choosing a variety of foods from all four food groups can help you achieve a balanced, healthy eating plan. Here are some healthy grocery shopping tips to help you keep it healthy at the grocery store and choose foods that are good for you.
Make a plan
When you go to the store arrive with a list of what you want to buy that way you are less likely to act on impulse. If you plan the night before what you want to cook for the next few days you can prepare a list of all the food and ingredients that you need to pick up. If you fail to plan you plan to fail. And don’t add on any new items that you haven’t planned for. Stay on track and don't get distracted by fancy displays or temptations.
Shop on the outside Aisles
Stay on the outside of the aisles. Most processed food is on the shelves in the middle and the fresh and healthy ingredients are on the perimeters. Try to buy a variety of greens and fruits. The brighter the colours in the produce the more packed full of nutrients that there are. If you can stay free of processed foods the more healthy you will be.
Always read the label
Be Smart and If you do venture into the aisle try to avoid foods that contain more than five ingredients, artificial ingredients, or ingredients you can't pronounce. According to Eat Right Ontario “Use the Nutrition Facts table on food labels to choose nutritious products with less fat, saturated fat, trans fat, sugar and sodium. The % Daily Value tells you if the food has a little or a lot of a particular nutrient. 5% DV means a food has a little of a nutrient. 15% DV means a food has a lot of a nutrient. Remember that the calorie and nutrient content that is listed is based on the amount of food specified at the top of the table.” Also remember to try buy food that is low in sodium, artificial flavours and preservatives.
Be careful with dairy
Dairy can be good but in moderation. A good way to stay healthy with cheese or dairy products is to choose lower fat milk and alternatives. Buy skim, 1% or 2% milk or a milk alternative such as almond, rice or coconut. You can always take your time to compare the Nutrition Facts table on packaged foods to help you select lower fat milk alternatives like low fat yogurt and cheeses.
Shop with your children
Bring your kids with you to help teach them the importance of healthy eating. Children may forget what you say but they will always remember what you did. If you have older kids you can give them each part of the list and create a scavenger hunt. This make shopping fun for the whole family.
Say no to commercial marketing
By commercial marketing we mean cartoons and characters that are targeting your children. If you don't want you or your kids eating junk food, definitely don't have them in the house. These include cereals, bars and bags that have cute writing, sponsored marketing or have an animal that is depicted by a cartoon. Most of the time this food is packed with additives, preservatives, excess sodium and processed sugars.
Use Coupons
Don’t be afraid to cut up some coupons to save money. Yes sometimes eating healthy and/or organic can be a bit expensive, but if you look for deals and use coupons it doesn't have to be. You can find lots of great deals online or in your local flyers. This will help cut the costs and help you organize your shopping trip before you even leave your house.
Shop local
Healthy food that is grown locally can often times be much more affordable from farms and markets than your giant chain supermarket. Google a list of local markets and farms and don’t be afraid to try and make a deal if you plan on using them a lot. And nothing is better than supporting local businesses.
If you're on a budget
If you are on a budget or cant get to a local market or farm and have to go to the big chain grocery and the money in your pocket doesn’t agree with the cost of fresh food and produce it is ok to choose frozen or canned vegetables and fruits in water. Just make sure that there are no added sugars, saturated and trans fat, or salt.
Use your own self motivation
Go shopping after workout but only if you have had a post workout shake or meal. After a good sweat and have training on your mind, you're less likely to buy junk that will reject everything you just did. Plus you don’t want all that hard work in the gym to just be reversed by making a bad impulsive choice.
You can learn how to make healthy grocery shopping a habit and you can even involve your children. Plan ahead thinking about all of the food groups, try to stick to foods that you and your family enjoy, and don’t be scared to ask questions when you go to the grocery store, farm or market and remember if it's not fresh always check the label and the ingredients that go into the food that you are consuming. Happy healthy grocery shopping!
'Carnivore-approved' recipe book The Edgy Veg
turns traditional vegan cuisine upside down withdelicious twists on classic comfort foods & fast food favs
TORONTO, ON – Host of YouTube sensation The Edgy Veg, Candice Hutchings takes readers on a fun, quirky, flavour-packed, culinary adventure with the launch of her book,The Edgy Veg: 138 Carnivore-Approved Vegan Recipes.
Moving away from the ubiquitous spiralized zucchini noodles of Instagram and away fromboring salads and smoothies, The Edgy Veg features 138 recipes that satisfy the need for comfort food, fast food favourites, food-nerd obsessions and insatiable childhood and adult cravings.
Every recipe will be enjoyed by vegans, vegetarians and omnivores alike — and they are all approved by Candice’s husband James, former meat and cheese‑loving guy. The Edgy Veg is a fabulously fun food movement seeking to revolutionize and redefine vegan food as we know it.
“This is the book that every vegan, non-vegan, wannabe vegan, thinking-about-going-vegan and carnivore-that-loves-animals needs in their life. The main goal writing this book,was to tackle drool-worthy dishes that the world can't believe are meat and dairy-free. I cannot wait for our Veg Squad to fool their friends and families with recipes like mac and cheese, burgers, salads-that-don't-suck, and ice cream,” says Hutchings. “I am so excited to be part of the landscape that brings plant-based cooking to the mainstream and proves that a vegan diet can include the comfort foods we all grew up eating.”
The book features all new recipes (not seen on the blog or on their YouTube channel) along with a selection of hand-picked fan favourites. Included are brunch staples such as the incredibly indulgent Veggs Benedict, cocktails including Ginger Kombucha Mimosa, sweet treats like Candice’s Thank You Very Matcha Ice Cream, and more mains than you can count.
Breaking down the essentials on how to make meat and dairy replacements, The Edgy Veg also offers extensive advice on how to stock a vegan kitchen and pantry, which both experienced chefs and first-time vegan cooks will love.
It’s time to take vegan cooking to the next level. It’s time for more dad jokes than you can count. It’s time for The Edgy Veg.
The Edgy Veg will be available online and in-storeonOctober 16, 2017for $32.95.
About Candice Hutchings
Co-Founder, Creator, Chef and Resident Mad Food Scientist, Candice Hutchings is the brains and creativity behind The Edgy Veg. Candice develops all food creations and is the on-screen talent bringing delicious vegan recipes to the world. Soon after starting The Edgy Veg blog, Candice was eager to further her food education and spent many years deeply involved in the health, raw food and vegan space in Toronto, including managing a raw food restaurant and juice cleansing company.
Candice and husband James Aita currently reside in Toronto and can be found creating new vegan recipes and cracking bad dad jokes on their Youtube channel, The Edgy Veg, which has over 240,000+ subscribers and 630,000+ monthly views
Sick Cows/Sick People – The Grass-fed Antidote
https://www.cornucopia.org/2017/08/sick-cowssick-people-grass-fed-antidote/ Cornucopia, WI — Almost all of the beef available in supermarkets across the country comes from sick cows that pose a significant risk to human health. The Cornucopia Institute, a national food and farm policy research group, has just released a video educating consumers on where their burger meat comes from. The informative, short video, Sick Cows/Sick People-The Grassfed Antidote, shows just how unhealthy typical beef production is and what consumers can do to find excellent meat for their Labor Day barbeques.
Sick Cows
The Grass-fed Antidote
“Most beef cattle in the U.S. are morbidly obese and likely suffer from diabetes and fatty livers,” said Mark A. Kastel, Cornucopia’s senior farm policy analyst. “Very few would survive to old age if not sent to slaughter.”
Like people, a cow’s diet and environment strongly influences its health. The conventional U.S. beef production system depends on a network of farmers and ranchers who raise cattle on grain, with access to pasture, for the initial portion of their lives. But the final “finishing” months of a beef animal’s life is invariably spent wading through manure and mud on massive, crowded, grass-free feedlots, where thousands of other animals are fattened on GMO corn-based feed.
“These animals have evolved to eat grass and other fresh plants. High production grain-based rations, along with routinely administered drugs to promote growth and stave off the inevitable illness from their unnatural diet and living conditions, makes factory-produced animals sick,” added Cornucopia’s Kastel, who narrates the video. “Sadly, this conventional beef is what many will be grilling up on Labor Day weekend.”
But Americans don’t have to eat meat from sick animals. There is a more humane, healthy alternative: 100% grass-fed organic beef, available at your local co-op, specialty retailer, or farmers market.
While both USDA certified organic and grass-fed beef offer significant benefits compared to products produced by cows confined to a feedlot, these two labels are different. USDA certified organic cattle must be fed entirely certified organic feed, which means the pastures must be certified along with any grain and hay the cattle are fed. None of the feed, including the pastures on which the cattle graze, can be sprayed with dangerous pesticides or herbicides. In addition, organic beef cattle cannot receive antibiotics, growth-promoting hormones, or other drugs banned in organic farming.
Also, unlike conventional ruminants, organic cattle must comply with certain minimum grazing requirements. If beef carries a “100% grass-fed” label, it usually means that the cattle were fed exclusively grass, hay, and other forage. However, beef that carries a grass-fed label, but not the USDA organic seal, may receive antibiotics and hormones, and could be fed grass and forage that was sprayed with synthetic pesticides.
Consumers seek out both organic and grass-fed products because of their benefits to human health, animal welfare, and the environment. A high percentage of green forage in a beef animal’s diet imparts much higher levels of omega-3 fatty acids in the meat, and animals grazed on fresh green forage produce beef with more conjugated linoleic acids (CLA) as compared to grain-fed cows. These fatty acids have proven human health benefits. Eating grass-fed meat and dairy is among the most effective ways for humans to increase the amount of these beneficial fatty acids in their diets.
As ruminants, cattle evolved to eat mainly grass and other fresh vegetation. The microbiome in the rumen, a part of their digestive systems, excels at breaking down fiber to provide the animal with easily absorbed nutrients. Despite this, for economic reasons, most beef produced in the U.S. is grain-fed. Eating grain disrupts the normal digestive process, changing the pH in the rumen, resulting in physiological stress. This “acidosis” from grain-based diets facilitates the growth of harmful microorganisms, including dangerous strains of E. coli, and metabolic disease in animals. Feeding cattle a diet composed primarily of grass not only prevents acidosis and its associated health problems, but grazing promotes cattle’s overall physical and mental health and creates safer meat.
But consumers should be aware, greenwashing tactics are common with grass-fed labeling. A simple “grass-fed” label without any other qualifiers can just mean that the product was derived from livestock that received some portion of its diet from grass. That animal could have still received some grain, and may have been completely “finished” on grain, which negates many of the health benefits associated with prior grass feeding. However, a label with “100% grass-fed” language should close this loophole, due to basic laws regarding truthfulness in food labeling.
“One of the reasons we recommend organic certification for meat and dairy labeled ‘100% grass-fed’ is the benefit of independent, third-party oversight and federal law assuring the accuracy of the claims,” Kastel said.
“Looking for the organic seal also ensures that you know what you are getting. There is a high percentage of grass-fed meat being imported from countries that might not uphold the same high standards as the U.S. ‘100% grass-fed,’ certified organic, and locally produced is the gold standard when shopping,” Kastel added.
Consumers interested in the threefold benefits to human, environmental, and animal health and welfare, should look for beef that carries both the USDA organic seal and a 100% grass-fed label. 100% grass-fed organic beef from local farmers ensures the greatest nutrition and minimizes exposure to agrichemicals, antibiotics, and growth hormones. A cooking tip for Labor Day barbeques: 100% grass-fed beef naturally has less fat, so don't overcook on the grill to enjoy that perfect, juicy, beefy burger taste.
Protein – Brownies? That Are Delicious!
Guest Post: Sloane Davis
My approach to weight loss is based upon flexible dieting. My clients are given macros, which are proteins, fats and carbs, which comprises total calories. They then eat within the budget that is prescribed for their specific body. What makes this plan so effective is that there are no foods that one has to eat and no foods that are off limits. This makes for very sustainable, long term, successful weight loss.
While I can have a brownie, ice cream or cookies, I have learned that those types of calorie dense foods add up very fast. And because I like to eat in volume, I have created many healthy, low calories, low fat versions of these desserts so that I can have the entire tray if I’d like for less calories rather than just one.
One of my favorite recipes is my Protein Brownie. You can add a peanut butter swirl to it, a cream cheese filling, chocolate chips or simply plain as is. Not only do they hit the spot and cure my cravings for sweets, but keep my waistline in check too.
Here is the recipe that has never been shared before, as it’s a new edition to my recipe ebook due out in a few weeks
These are a total crowd pleaser to bring to your next barbecue. Also, try these out on children a great way to serve a snack with a healthy punch!
Sloane Davis is a Certified Nutritionist and Personal Trainer who has helped thousands of people, both men and women, around the world get in to top shape both mentally and physically. Sloane has her undergraduate degree in Bachelor of Arts from Syracuse University and became accredited through ISSA with her degree in Sports Nutrition and Personal Training. She works personally and online with thousands of clients around the US and globally.
She has been featured in People, Fitness Magazine, New Beauty Magazine, Apple News, The Daily Mail, Yahoo News, FOX Good Day New York, FOX Good Day DC, NY1, Bay Area Focus, Women’s Fitness, Womanista, Livestrong, Mind Body Green and Westchester Magazine
New gluten-free food standards produced for the food service, hospitality sector now available to Celiac and gluten-free community
MISSISSAUGA, ON, May 8, 2017 /CNW/ - The Canadian Celiac Association, Fondation québécoise de la maladie coeliaque, and Gluten-Free Food Program Inc. have joined forces to create and promote the new industry standard for the celiac community.
The Gluten-Free Food Program Inc. (GFFPI) is pleased to announce the launch of its GF-Smart, GF-Verified and GF-Dedicated programs for the food service and hospitality industry. The Gluten Free Food Program (GFFP) has been developed with the endorsements from the Canadian Celiac Association (CCA) and Québec-based Fondation québécoise de la maladie coeliaque (FQMC); Canada's two authoritative voices for those living gluten-free. This program will serve to improve the dining-out options for those suffering from a gluten-related medical disorder, by arming the food service and hospitality sector with standardized professional training, management systems and best practices.
Over 2.5 million Canadians are affected by gluten and need a consistent hospitality sector standard. Operators serving food on a commercial basis may choose or be required to provide a gluten-free menu option. The GFFPI has developed professional standards to serve the gluten-free population, including restaurants, caterers, camps, hotels, convention centers, healthcare and educational institutions, cafés, and fast food outlets.
"Gluten-free diners are looking for dining options that are safe," says Anne Wraggett, CCA President. "They often fear eating out due to negative past experiences and lack of consistency throughout the hospitality sector, increasing the risks of consuming gluten accidentally. Our members will be excited to visit and support these outlets."
Although the term gluten-free is widely used in the food service and hospitality sector, it is often misunderstood, unpredictably executed, and thus an unreliable assurance of a safe dining experience. Until now, a national training standard that the industry in Canada could turn to has not been available. Now, and as part of their professional advancement, food handlers can learn about the importance of proper food handling and avoid accidental contamination of gluten-free food. For food service and hospitality operators, GF-Smart functions as a strategic business partner by standardizing food handler training, thereby improving customer service, fostering staff engagement and reducing the risk of negative publicity for those establishments who employ GF-Smart trained staff.
The Canadian Society for Nutrition Management (CSNM), the national association representing Food and Nutrition Managers across Canada, has adopted GF-Smart as part of their member curriculum. Dave Lebert, CSNM Continuing Education Chair, says "Gluten-free diets, procurement of safe food for these special diets, and, most critical, the teaching and providing direction to our staff who work with gluten-free clients, are among the many facets of responsibilities of which our members endure on a daily basis. We are thrilled to partner with GFFP to offer the GF-Smart program to our members, and even more excited to include this course as part of CSNM's Continuing Education program, worth one Continuing Education (CE) credit for our members."
GF-Verified and GF-Dedicated standards have been created to ensure a consistent approach to internal management systems. From the purchase of ingredients, food storage, preparation, cooking, service, and delivery of gluten-free meals, GF-Verified denotes an establishment that provides both regular and gluten-free meals. GF-Dedicated indicates that all meals provided within the establishment are gluten free.
Our logos for the GF-Verified and GF-Dedicated programs will be displayed to indicate to the gluten-free community that an establishment has achieved the GFFP standards and in doing so has been externally audited by an independent auditor.
About Gluten-Free Food Program (GFFP): The Gluten-Free Food Program Inc. is a privately held corporation which owns and operates the GF-Smart and GF-Verified and GF-Dedicated programs, developed and managed with the endorsement of the Canadian Celiac Association and Québec-based Fondation québécoise de la maladie coeliaque, Canada's two authoritative voices for those living gluten-free. http://www.glutenfreefoodprogram.com
About Canadian Celiac Association (CCA): The Canadian Celiac Association is the national voice for people who are adversely affected by gluten, and is dedicated to improving diagnosis and quality of life. Based in Mississauga, Ontario, with chapters across the country, its mission includes advocacy, education, research and community support. http://www.celiac.ca
AboutFondation québécoise de la maladie coeliaque (FQMC): The Fondation québécoise de la maladie coelique provides services and support to its members in the French language. Its mission is to improve the lives of people who are affected by celiac disease or non-celiac gluten sensitivity with information on the disease and the gluten-free diet.http://www.fqmc.org
SOURCE Gluten Free Food Program Inc
From Elizabeth DeRosa of Finding The Way Integrative Nutrition Health Coach & Author
Trying to choose healthy foods while navigating the grocery store can be confusing and overwhelming. Here are my top 10 tips for a successful trip. Eating healthier “whole” foods increases your intake of necessary vitamins, minerals, and other disease-fighting antioxidants.
Shop in the outer perimeter of the store. This is where you will find the fresh and perishable food choices.
Read labels and know where your food comes from. Watch out for sneaky ingredients and beware of fortified foods. The shorter the ingredient list the better.
Reduce packaged and processed foods that contain added sugars and many synthetic chemicals. Avoid the center aisles of the store.
Download the Environmental Working Group’s phone App that highlights the yearly list of the Dirty Dozen and Clean Fifteen produce to buy and stay away from. (www.ewg,org). Try one or two new veggies a week.
Purchase organic and/or pastured raised meats.
Purchase wild caught fish instead of farm raised fish.
Increase the purchasing of healthier foods including fruits, vegetables, whole grains, nuts, seeds, beans, and healthy oils.
Be suspicious of the labeling of food as “natural”. You often see this label on many food items. There is no legal regulation or oversight for companies to mislead consumers.
Purchase organic milk which is free from synthetic hormones, antibiotic residue, a grain-fed diet, and overall more humane treatment of the animal. Organic milk is lower in Omega 6’s and higher in Omega 3’s.
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