Monday, 25 February 2019
Monday, 18 February 2019
http://www.sheridannurseries.com/Did you know that Sheridan Nurseries offers a FREE plant fertilizer program?
When you purchase our reusable 4-litre plant food jug, you can refill it as often as you wish with our pre-mixed, all-purpose plant food! 🌿
When you purchase our reusable 4-litre plant food jug, you can refill it as often as you wish with our pre-mixed, all-purpose plant food! 🌿
Thursday, 14 February 2019
Family Day Weekend
February 16 to 18, 2019
SATURDAY-SUNDAY- MONDAYfrom 9AM to 2PM
for the Ultimate Breakfast Buffet.
Fixed Menu
Muddy Duck Restaurant
2200 Dundas Street East
Mississauga Ontario L4x2v3
905-275-7732
Friday, 8 February 2019
Valentine's Day $25 Set Menu at the MUDDY DUCK RESTAURANT
Muddy Duck Restaurant
2200 DUNDAS STREET EAST MISSISSAUGA 9052757732
VALETINE’S DAY $25 SET MENU
ALL PRIX FIXE DINNERS INCLUDE
GARLIC BREAD-APPETIZER-ENTREE-DESSERT-COFFEE/TEA
GARLIC BREAD-APPETIZER-ENTREE-DESSERT-COFFEE/TEA
APPETIZERS
French Onion Soup
Daily Soup
Pomegranate Salad
Tossed Spring leafs with Pomegranate seeds,
honey roasted pecans and balsamic salad dressing.
ENTRÉES
Schnitzel a la Duck
Our famous Vieanis Schnitzel, topped with onions, tomato and melted cheeses.
Served with mashed potato.
Chicken Souvlaki
Chicken Souvlaki Skewer,roast potato, rice and tomato with Tzatziki sauce.
Grilled Wild Pink Salmon
Filet of Wild Pink Salmon, grilled and topped with Hollandaise sauce.
Served with chunky fries and steamed vegetables.
Seafood Fettuccine Diablo
Lobster Chunks, Jumbo Shrimp, roasted red peppers, tomato and baby spinach
in a spicy rose sauce. Served with garlic toast
DESSERT
Truffle Royale
Layers of milk chocolate truffle and white chocolate truffle
New York Cherry Cheese Cake
Delicious rich, creamy cheesecake.
Apple Pie with ice cream
Wednesday, 6 February 2019
Canada's Food Guide is a good first step but more must be done
We need clear warning labels on the front of unhealthy food products and legislation that protects children from marketing
By Andrew Pipe
and Yves Savoie Heart & Stroke
The
new Canada's Food Guide has the potential to help challenge the impact
of diet on Canadians' health. But more must be done to realize that
potential.
The
updated version of this vital document, the first such major change to
the Food Guide since 2007, has been much anticipated because we need to
fix the diet train wreck Canadians are on.
Our
children are at particular risk. For the first time, we have kids who
have spent their whole lives eating unhealthy diets high in processed
foods.
We're
all paying the price in terms of failing health and rising health-care
costs. The cost of diet-related disease in Canada is estimated to be over $26 billion per year and poor diets are a leading risk factor for death.
The
revised Food Guide is the opportunity to chart a new dietary course for
Canadians. It's used directly in shaping menus and allocating budgets
for food for most public institutions, from schools to seniors'
residences. And the guide is taught to Canadian students and is used by
industry, retailers and consumers to shape what we eat.
Fortunately,
in creating this new guide, Health Canada has resisted the industry
lobbies and followed the scientific evidence. It concluded we need to
eat more fruits and vegetables, making and enjoying more meals as
families, and eating less processed foods and sugary drinks, including
fruit juices that can contain as much or more sugar as soft drinks.
But there are two crucial next steps to be taken before Canada has a complete healthy eating strategy.
We
need clear, easy-to-understand alert labels on the front of packages of
foods that are high in salt, saturated fat and/or sugar. Our current
system of complicated numbers hidden on the backs or sides of packages
isn't sufficient to help consumers make quick decisions.
The
most effective labels don't give any numbers - they simply say through a
prominent label/symbol on the front of packages: "High in sugar" (or
saturated fat or salt), and note the information comes from a legitimate
source, such as Health Canada.
Such
a simple and clear system has been beneficial elsewhere. Consumers will
act on clear advice about the nutrient content of a product by choosing
them less often. And many manufacturers will reformulate their products
with lower levels of salt, saturated fat or sugar specifically to avoid
being branded with an alert label. That helps everyone.
The
second vital step is to ensure big-business marketing doesn't undo the
positive messages of the Food Guide - one of which is to "be aware of
food marketing."
This
message is especially important when it comes to children. In fact,
it's so important that we need to stop allowing companies to market
foods high in salt, sugar and saturated fats to children. This includes
sugary cereal in boxes that are often adorned with cartoon characters
and colours that appeal to children. Distressingly, young people get more of their caloric intake from highly-marketed ultra-processed foods than any other age group, especially kids nine to 13 years old.
Marketing makes healthy food buying a war that parents can't win. They need help.
The
House of Commons has already voted with a strong majority on
legislation that's now before the Senate that would ban such advertising
to children. Senators must act on the will of the
democratically-elected House of Commons and move forward with the final
step to build a more healthy future for children in Canada.
As
there was with the Food Guide, there will be loud pushback from food
industries and companies to protest these necessary elements of a
healthy eating strategy.
The
government must continue - as it did with the Food Guide - to stand up
to industry lobbying and follow the scientific evidence.
Let's give Canadians a fighting chance to meet the excellent goals of our new Food Guide.
Dr.
Andrew Pipe, CM, MD, FRCSPC (Hon), of the University of Ottawa Heart
Institute, is a professor in the Faculty of Medicine at the University
of Ottawa and chair of the Heart & Stroke board of directors. Yves
Savoie is chief executive officer of Heart & Stroke. |
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