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Hangry November 2, 2019 Hospital Food

An acquaintance of mine, Dr David Bowering, was appalled at the breakfast he was served at a short stay in the local hospital a few months ago. Looking at the photo he posted, we see OJ at the top right.  Might as well serve him a Coke for how much sugar it contains – “natural” or not, that is lot of carbs.

Top left we see two servings of low-fat milk, so containing more “natural” sugars, aka lactose. (Full-fat cream contains no lactose, just lots of yummy nutritious fat. Note to self: that wonderful lemon sauce in the Italian restaurant in Winnipeg in the 1980s can be made at home if you use whipping cream; low-fat milk will curdle it.)

Bottom left, I believe, is oatmeal or porridge, a glutinous mass of white sticky stuff. Not sure. (Not eating it, even with sugar and milk.)

Bottom right is a muffin (refined carbs: flour and sugar) surrounded by an array of white sugar, brown sugar, peanut butter with sugar, jam (sugar) and EE-yew Becel. Here’s Becel’s ingredients:  “Canola and sunflower oils 74%, water, modified palm and palm kernel oils 6%, salt, buttermilk powder 1% (milk), natural flavours, lactic acid, vitamin A palmitate (vitamin A), vitamin D3, natural colour, soy lecithin.” (From Becel website.)

Here’s butter’s ingredients (From Wikipedia): “Butter consists of butterfat, milk proteins and water, and often added salt. Most frequently made from cow’s milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Fat: 11.52 g Vitamin E: 2% 0.33 mg Vitamin K: 1% 0.99 μg.” Sometimes I go to a meeting at work and realize the only thing I can eat is the butter. His hospital breakfast doesn’t even offer that.

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