this post was submitted on 08 Oct 2024
33 points (97.1% liked)

Canada

7270 readers
572 users here now

What's going on Canada?

Related Communities

🍁 Meta

🗺️ Provinces / Territories

🏙️ Cities / Local Communities

Sorted alphabetically by city name.

🏒 SportsHockey

Football (NFL): incomplete

Football (CFL): incomplete

Baseball

Basketball

Soccer

💻 Schools / Universities

Sorted by province, then by total full-time enrolment.

💵 Finance, Shopping, Sales

🗣️ Politics

🍁 Social / Culture

Rules

Reminder that the rules for lemmy.ca also apply here. See the sidebar on the homepage: lemmy.ca

founded 4 years ago
MODERATORS
[email protected]
33
Canadian doctors warned to be on the lookout for scurvy (www.cbc.ca)
submitted 2 months ago by [email protected] to c/[email protected]
25 comments fedilink hide all child comments
 

Scurvy is a disease that likely conjures up images of sickly sailors from hundreds of years ago, but doctors in Canada are being warned to look out for the condition now, as a result of growing food insecurity.

A report published Monday in the Canadian Medical Association Journal (CMAJ) details the case study of a 65-year-old woman diagnosed with scurvy at a Toronto hospital last year.

The authors say the case points to the need for physicians to consider the possibility of scurvy, particularly among patients at higher risk for nutrient deficiencies, including people with low socioeconomic status and isolated older adults.

"This isn't the first case of scurvy that I've seen in my career so far," said Dr. Sally Engelhart, the study's lead author and an internal medicine specialist at Mount Sinai Hospital in Toronto.

you are viewing a single comment's thread
view the rest of the comments
[–] assaultpotato 5 points 2 months ago (1 children)

That's certainly true.

I've been making my own broth recently and while its low effort it's definitely kinda slow. Every so often I'll get a costco rotisserie chicken and when it's done, use the carcass for broth. It always gives good results, but ultimately those costco broths are reasonably cost efficient and much more time efficient.

I definitely am trying to increase my flexibility in terms of what I can cook with to cut down on food waste.

[–] [email protected] 2 points 2 months ago (1 children)

I do the exact same thing with the Costco rotisserie chickens, they’re a good buy.

I need to make more of a routine out of making and freezing broth. It’s something you can do while watching a movie or two.

[–] [email protected] 2 points 2 months ago (1 children)

Ham bones make a great soup base as well. And depending on where you shop beef bones are good too.

My easy soup is a bag of frozen veggies, yams, broth, spaghetti sauce ('cause it has spices already in it) and whatever meat I have available. Spices depend on meat used, ie: garlic and ginger, peanut butter (for a play on West African peanut soup), or a few tablespoons of spicy salsa.

[–] [email protected] 2 points 2 months ago* (last edited 2 months ago) (1 children)

Home made pea soup with a ham bone is my all time favourite soup, but I don’t have ham very often. I always joked with my mom that the uglier the pea soup is in the fridge, the better it will taste when you reheat it.

My easy soup is to pick 4-6 items from: mushrooms, carrots, leeks or onion, broccoli stems or fennel, and frozen peas. I add soy sauce to the broth for an umami flavour. I don’t ever have anything measured, but I do taste and sample a lot along the way.

I like to sauté my mushrooms with garlic in a pan, cook off the moisture, then add soy sauce and spices and let that simmer for a while. I don’t know if it makes a difference, but I like to think it infuses the mushrooms with more flavour.

I’ll try throwing in some salsa next time. My mom always put tomatoes in her soup and they were good, maybe it’ll turn out similarly.

[–] [email protected] 2 points 2 months ago

I recently found out why my beef gravies/soups didn't have that depth my grandma's had ... seems you have to add a bit of tomato paste/sauce to it. Something in the tomato brings it out.

Made a world of difference.