Curry may hold cancer cure, how to read nutrition labels, Michael Smith dislikes Morocco

Curry may hold cancer cure, how to read nutrition labels, Michael Smith dislikes Morocco

Fact checking: the Globe and Mail offers tips on reading nutrition labels (Photo by Joe Loong) 

• The Globe and Mail offers tips on navigating the often-confusing world of nutrition labels. The common sense suggestions include looking at serving size, monitoring the trans fat quantities, and reading the whole label instead of focusing on calories or fat. These ideas are different from the National Post’s, which suggests forgetting labels altogether and eating fresh food without labels. [Globe and Mail]

• Jane Rodmell, owner of All the Best Fine Foods in Rosedale, has released a book with all the best of All the Best’s recipes. In an interview with the National Post, she lauds Torontonians as adventurous foodies who look for inspiration in less familiar cuisine, like Lebanese and Peruvian. Of course, she praises local food, as well. [National Post]

• Lovers of Indian cuisine can rejoice at today’s news that an extract of turmeric—one of the spices that gives curry its unique colour—can kill cancer cells. Curcumin has been proven by researchers at Cork Cancer Research Centre to destroy gullet cancer cells. This finding could be developed into treatments for esophogeal cancer, but in the meantime we will continue to load up on vindaloo (purely in the interest of prevention). [BBC]

• Apparently, it is possible to survive solely on candy. Fifty-one-year-old Paul Rudnick, who is 5’10” and only 150 pounds, has apparently eaten almost only sweets for his entire life. Rudnick stresses that he doesn’t simply binge on entire chocolate cakes for dinner; he grazes and eats small portions many times throughout the day. [New York Times]

Michael Smith tells the Star what really ticks him off. First off, the country of Morocco, where he finds the people particularly inhospitable. Second? Canadians searching for cheap food at the expense of quality ingredients. By the end of the interview, though, Smith has returned to his jovial self, saying that Montreal “is one of the best food cities in North America.” [Toronto Star]