Happy Monday CFIN members!
Here’s your weekly heads up on what’s happening on YODL and around the food world this week.
The YODL Menu
Did you notice we added a YODL Menu widget to our homepage? Now you can easily access all of our articles and keep track of what’s coming up.
Monday: The Tablesetter – November 14
Tuesday: Canada’s Import Replacement Opportunity (video featuring @Dana McCauley)
Wednesday: CFIN’s roundtable discussions revisited
Thursday: Member profile – Escarpment Laboratories
Friday: News File
Something to Celebrate
Today is National Pickle Day! Pickles have been made for thousands of years, and there’s evidence that the Mesopotamians began pickling cucumbers as early as 2400 BCE. There’s a wide range of sweet and sour pickles on the market today, including favourites dill, kosher, bread and butter, and gherkins (also known as cornichons).
Food Facts
According to New Canadian Media, Canada is one of the top five buyers of pickles worldwide, and imported US$47.1 million worth of pickles in 2020.
Although not all pickles are fermented, and are instead processed with vinegar, fermented varieties offer probiotic benefits and antioxidants. Pickles are low in calories have almost no fat, and contain calcium, vitamin K, vitamin A and potassium. A study in Medicine & Science in Sports and Exercise also revealed that drinking fermented pickle juice can relieve muscle cramps. At the same time, pickles are packed with salt, so some sources say be wary of overconsumption.
Happy YODLing!
#fermentedfoods
#pickles
#healthyfoods
#consumertrends