Living Well

Rose Reisman was the keynote speaker at WFIM’s June Gala dinner.  Her theme was “The Art of Living Well”.  As shown by the wonderful meal, made from Rose’s recipes,  that the Toronto International Conference Center served the group of 120 women & men, “healthy eating is not difficult or in anyway a compromise on taste or flavour”.

If done right, our diets can provide us with a long, healthy life.  If done wrong, our diets can kill us through high cholesterol, diabetes, heart disease, obesity and stroke.  Rose realized many years ago that she wanted to be around for her husband and children, so she made healthy changes to her diet to ensure that she did.  From her first cookbook featuring high-fat desserts, she has now written numerous books, including “The Best of Rose Reisman” – which every attendee at the WFIM event received.

Two guides to healthy eating include Canada’s Food Guide, and the Mediterranean Food Guide.  Both ensure that all food groups – including grains and meat – are eaten, which offer many health benefits.  Rose also shared that following a low GI – Glycemic Index – diet,  is also helpful to healhy eating.  Low GI foods, such as whole grains, barley, bulgar, sweet potato and legumes, help to keep your sugar levels stable and keep us feeling satiated longer.  Eating smaller meals more often helps, too.

Another important thing to note is pesticides:  going organic is not always necessary – there are the “15 clean” foods that have very little pesticides used, such as onion, pineapple, asparagus, canteloupe, so there is no need to spend money to buy organic.  However, beware of the “Dirty Dozen”:  apples, celery, sweet bell peppers, peaches, strawberries, nectarines, Grapes, spinach, lettuce, cucumbers, blueberries, and potatoes.  These are foods that are best to buy organic.

As food manufacturers, we need to be conscious of what we are putting into the food we make.  More and more, consumers are looking for “clean” labels – for food that have little to no additives, saturated or trans fat.  Consumers – and us! – also need to be aware of the sugar, fat and salt levels in the processed foods we eat. Reading and understanding food labels is an important start to healthy eating and living well.

To those who attended the Gala dinner, I hope you enjoyed the meal, the networking, and Rose’s presentation.  I am looking forward to trying many of the healthy recipes in the cookbook!

Nancy Klassen

WFIM Chair