Why I like Pinterest

There's been a lot of chatter about Pinterest lately, as the latest 'It' social media platform. I've had several discussions about it, from a client strategy perspective, as well as a curious user who is testing the space. This post strays somewhat from my typical-lightly-food-related-banter, be forewarned. I'll call out the food angles, wherever applicable.


The world doesn't need another Facebook. Online communities always crave a new way of communicating with one another. Below are what I consider to be some of the most major recent social platforms and why they were exciting when users discovered them.


Twitter
When Twitter emerged, it was exciting because it was like being on Instant Messenger with everyone. The moment I fell in love with Twitter was when I realized it could make my whole world open up. Suddenly people I wouldn't normally be able to access were available to me, but, more importantly, I started to connect with new people through Twitter and build out a broader pool of contacts, for work, play and staying informed. Often, I would meet them in person later, but in some cases, people have remained online friends. But still friends. 


Twitter is like karma: you get out of it what you put in. What's your perfect job? Answer that and then find a bunch of people on Twitter that do that job or matter to that job and interact with them. Build relationships with them. Watch what they do. Get that job. In case it isn't evident, I love Twitter the most of all social platforms. Food angle: people who don't have the patience for Twitter say it's only people discussing their lunches. Not true, but there is a thriving community of food conoisseurs.


Foursquare
Foursquare was exciting because it was based on location. It seemed to pose so much promise, but the service now lacks thrills for most users and location-based developing doesn't need to rely on Foursquare. Food angle: restaurants locations are available on Foursquare if you want to find addresses or connect with other food-lovers.


Instagram
Instagram quickly became a new favourite of mine, and still is. It's so stimulating to be able to capture little slices of life and add filters for effects. Most of all, I appreciate seeing what other users share. I like going through people's pictures and imagining how they must see the world- what they pull out, what they focus on, the filter effects that that they choose. I like reviewing my own pictures too, and seeing how even I see things. Obviously Flickr came long before Instagram, however, it has taken on more prestige as a 'serious photographer's domain' and might not be as widely accessible as the ever-democratizing Instagram. Food angle: food is great content for Intagram pictures snapped on your smartphone.


Pinterest
Pinterest is also a visual feast that allows the user to curate collections of images and articles or videos, much as one might in a scrap book or on a bulletin board. The interface is very simple and the layout is clean and stunning, making for an pleasant visual experience. Let your experience on Pinterest flow organically and it will take you in surprising directions. I've learned things about myself from using Pinterest, such as that I really, clearly only want to live in open-style spaces. All the home images had different kinds of decor, but lofty ceilings in common. Furthermore, I've created an album dedicated only to spiral staircases, and another to organization. I would never have made a scrapbook of either of those two things. Food angle: the aesthetically-lovely interface design makes for a great place to post recipes and create sub-categories. There are also lots of food lovers using the service.


What do you think? Do you enjoy using Pinterest?

Produce Exposé: Mangoes

What's the deal with mangoes?


I was eating some green mangoes today and I thought to myself that it's very rare to enjoy a fruit in many forms. With mangoes, one can enjoy them unripe (green), ripe, dried, juiced (nectar), sorbet-ed, lassi-ed, or even ice cream-ed.


Curve ball: the mango comes from the Anacardiaceae family of flowering trees and counts among her cousins, the delicious cashew, sumac (used as a spice in Middle Eastern cuisine), marula (an African fruit), and none other than the ever-evil, ever vicious poison ivy. 


My witchy side likely sensed a poisonous cousin. Perhaps that's why I find mangoes so irresistible.


Adding to the mango's overall sex appeal are her Indian origins, from which she became one of the most popular and widely-cultivated tropical fruits. She remains the national fruit of, both, India and Pakistan to this day.

It turns out that a mango peel contains urushiol, which is the same compound that's found in poison ivy and poison sumac. When I discovered this, I had a flashback to the many times I had scraped every last shed of mango flesh from the peel...with my teeth. No doubt, I would always got a fuzzy feeling on my tongue.


As with bananas, under-ripe mangoes can be ripened by placing them in brown paper bags. To cut a mango, I prefer the 'hedgehog' format used in the image above and described in the infographic at the right.


Mango's yellow flesh comes from her abundance of beta-carotene. She is overflowing with phytochemicals, prebiotic fiber, vitamin C, vitamin A, polyphenols, provitamin A carotenoids (up to 25!), Vitamin B6, folate, other B vitamins and essential nutrients like potassium, copper and amino acids.


That witchy peel contains other crazy stuff like omega-3 and -6 polyunsaturated fatty acids. Other chemicals in mangoes have been shown to be an effective inhibitor of prostate and skin cancers. Even mango branch bark, Vimang, has implications for blood transfusions in elderly people.


Phew! 


The moral is that, if you find yourself at the grocery store, wondering whether or not to purchase a good-looking mango, the answer is, "Yes, yes you should." It's the latest thing since rapini.


Oh, and you should try my favourite and most elegant mango berry salad recipe here.

Are you eliminating carbs from your diet? How's that going?

I came across some stats recently that, frankly, don't surprise me. Nine out of 10 dietitians* believe that Canadians are confused about carbohydrates, and need to understand the role they play in a healthy diet. First it was Atkins, then The Zone, then the Dukan. I honestly can't tell you how many people in my life actually do not consume bread, let alone any grain products whatsoever. Do you?


Here are a few compelling reasons you should consider eating some good old-fashioned grains like oatmeal or toast:

• Energy – For energy and optimal brain and organ function. And according to a clinical study by the Archives of Internal Medicine**, carb eaters feel happier, calmer and more focused.
• Nutrients – Vitamins and minerals such as B-vitamins, iron magnesium, zinc, selenium and protein. Protein is essential for repairing and maintaining tissue and muscle. (Two slices of Dempster’s®WholeGrains™ 12 Grain contain 10 grams of protein. Bet you didn't know that!)
• Disease Prevention – An important source of fibre, which may help maintain blood sugar and reduce cholesterol levels. People who eat more whole grains also tend to have a lower risk of heart disease, cancer, diabetes and digestive issues.

Almost every Canadian dietitian surveyed said that they eat and serve good carbohydrates to their families. This supports Canada’s Food Guide, which states that Canadians should eat 6 to 8 serving of grains, and at least half should come from whole grains such as bread, whole wheat pasta or brown rice – all good carb options.

“Recognized North American health authorities suggest that 45 to 65 per cent of daily calories should come from carbohydrates,” says RD Cara Rosenbloom, who has teamed up with Dempster's Canada to help Canadians incorporate the right carbs into their diets. “One of the most versatile, quick and tasty options is whole grain bread.”


Rosenbloom offers the following quick options for busy families:

• Health Conscious: Whole grain toast topped with pressed cottage cheese, strawberries and a sprinkle of cinnamon
• For the Kids: Vegetables such as carrots, cauliflower and sweet peppers with hummus dip
• Before the Gym: Half of a nut butter and banana sandwich on whole grain bread

*Survey Methodology: The Research House interviewed 150 Canadian Registered Dietitians during the period of November 28 – December 8, 2011; the margin of error is +/-8.0% at 95%.


** Archives of Internal Medicine, Volume 169 (no. 20), November 9, 2009 

You have a magnesium deficiency

One nutrient that has been receiving more attention in medical journals lately is magnesium, which is a vital nutrient that is sorrily missing from our diets. Health Canada reports that 42% of Canadians are deficient in magnesium, with Newfoundlanders at 65%. Chances are that you have a deficiency.

Magnesium gets no love! 


Historically, people got their daily dose from organ meats, seafood, mineral water, or swimming in the ocean - which are all activities performed less frequently by modern populations. In addition, modern soils have mineral depletions and magnesium sometimes gets removed from our water supply. The RDA in the US for adults is between 320 and 420 mg daily, and the average US intake is around 250mg daily.


So, now that we've established you probably have a magnesium deficiency, what does that mean?


We see commercials from dairy lobbyists on television - milk farmers, yogurt companies - demonstrating that calcium builds bones or that calcium has been demonstrated to help people lose weight. What these commercials do not indicate is that supposed super-star minerals like calcium and vitamin D rely on magnesium to be activated into the 75 trillion cells in our bodies.


If we are consuming calcium and not enough magnesium, that calcium will build up in our heart, organs and tissues. Although its widely practiced, calcium supplementation can cause a wide range of health issues due to an imbalance when there is a magnesium deficiency. Calcium and potassium work in tandem to with magnesium in the body to perform a number of functions.


Magnesium is also very important on a cellular level for cellular energy and biochemical reactions. If your magnesium is too low, you can experience muscle cramps, arrythmias, and even sudden death.


What will more magnesium mean?

The most noticeable place you will experience the effects of increased magnesium in your daily diet will probably be in:

1. Your ability to sleep through the night without waking up, and
2. Your body's overall management of stress

Where can I get more magnesium?


The following foods provide more than 100 mg per one cup serving. Look at the list and be honest with yourself. How many of these foods are you eating on a regular basis?

• Almonds
• Artichokes
• Barley
• Buckwheat
• Cashews
• Halibut
• Navy Beans
• Oats
• Pumpkin Seeds
• Seaweed
• Spinach

Consult your doctor before beginning any health program or taking any new supplements, but I've had great success in consuming Natural Calm, a Canadian magnesium supplement product, before bedtime. I'm a fussy sleeper and I've noticed that I fall asleep more quickly and sleep more soundly through the night. They make some great cases for magnesium as an aid to insomnia on the Natural Calm website.

Kind & Generous

Those of you who follow this blog will likely notice that it’s been some time since I posted new content. In the past, I’ve referenced the phenomenon of blogger’s guilt that I experience when my contributions lapse. I’ll always wrestle with this, but I had somewhat of a revelation I wanted to share with you. 


Towards the end of 2011, I noticed that one of my contacts on Twitter, Andy Donovan, had posted a link to my last blog post, entitled Liquid Gold. I replied to Andy and expressed my gratitude for his kindness, and mentioned, somewhat apologetically, that it had been some time since I posted fresh content. 


His response was salient and concise. He wrote that blogs are a creative medium, like any other, and creativity will always ebb and flow. I started this blog for many reasons – to explore a blogging platform to educate myself for my career in digital strategy, to share my passion for food and health, and to meet others with similar interests and passions. 


What I never expected was that anyone (beyond my friends and family) would necessarily read my writing, let alone derive any value from my musings. Ultimately, I discovered how wonderful it is to put thoughts and ideas into the universe that resonate with other people. The best part of having a blog is hearing back from YOU, the readers so I want to express my sincere gratitude to you for following Sift, Dust & Toss over the past three years and look forward to many more of those lovely interactions in the months and years to come. 


Happy 2012, everyone! It's going to be a great one.