Food Sensitivity Tests, Staying Hydrated And Plant-Based Milks

Topics Mentioned:

Introduction
0:04-7:19

Janet and Emily are revisiting the topic of food waste – since recording the food waste episode both Janet and Emily have really tried to be more conscious of their food waste. They discuss different ways to use your milk before expiry, holding off on your big grocery shop and using up what is in the fridge, and creative ways to eat parts of food that you didn’t think were edible! Food waste can seem overwhelming, but with baby steps in the right direction you will make a difference.

First Segment: Trending Topics
7:21 – 20:35

Articles Mentioned:

https://www.cbc.ca/news/health/food-sensitivity-intolerance-tests-blood-marketplace-1.4886592

On this week’s episode, Janet and Emily are looking at the hot topic of food sensitivity tests. An article is circulating saying that food sensitivity tests don’t really have any validity and people are upset by this. Janet and Emily look into the differences between food allergies, sensitivities and intolerances, immune responses to food, as well as naturopaths, dieticians and nutritionists. They also touch on how more and more individuals are becoming more sensitive to foods. Why is this happening? Is it the food we’re eating or is it us? What are your thoughts?

Audience Questions

Second Segment: Questions from Listeners
21:52 – 30:11

Question #1

Mandy asks, “Hello ladies – I am the absolute worst for trying to stay hydrated. Do you have any tips on how I can remind myself to drink more water?”

Janet Says:

Used to ignore thirst and mistake it for hunger
Makes a thermos of full-bodied tea – drink it over the course of the next 12 hours
Drink some warm water with lemon in the morning

Emily Says:

It can be difficult to remember to stay hydrated when we’re so busy in our day-to-day lives
If you don’t like drinking cold water in the winter months – try starting in the morning with a big green tea
Have a big glass of water on your bedside table to drink throughout the night

Question #2

Kelly asks, “Hi Janet and Emily – I used to use 2% cow’s milk in my smoothies but I have decided to switch it up and try a plant-based milk instead. There’s so many on the market now – Soy, Almond, and Cashew to just name some! What is your favourite plant-based milk and why?”

Emily Says:

A great idea in the winter months – cow’s milk can be mucus forming and inflammatory in certain individuals
Coconut Milk – especially in the can, very creamy, concentrated, has a good taste and is full of healthy fats
Cashew Milk – also creamy and thick, has a nice mild taste and grab the unsweetened to avoid unnecessary sugars!

Janet Says:

Eden Soy Unsweetened – simple ingredients, great process, and has a great amount of protein in one cup
If you’re making a smoothie – half eden soy and half water works great for a creamy consistency!

What’s For Dinner
30:12 – 31:41

Curried Lentil and Squash

1 diced onion
2 cups red lentils rinsed well
2 cups of cubed butternut squash
1 large sliced carrot
1 can coconut milk full fat
1 15 oz can of diced tomato
1 TBSP mild curry powder
2 tsp of salt and more to taste

Serve with rice, or cauliflower rice, and a dollop of plain yogurt and cilantro if you have some

Cook time for slow cooker 6-8 hours on low or in the pressure cooker try 15 minutes with a natural pressure release. If it needs more time or you want it more pureed than chunky you can put it in again for a little longer.