Q Nutrition Update LATEST TIPS, TRENDS & FINDINGS IN HEALTHY EATING NOT SO RISKY Go n o i t s e u od Q Is it okay to substitute dried fruit for fresh? oth fresh and dried fruit are good sources of many nutrients, including fibre, potassium, copper, iron, calcium, and vitamins, although dried fruit loses some of its vitamin C content due to the fact that heat is used during processing. The main difference is in calorie content – because drying fruit removes up to 80% of its water content, the fruit’s calorie and sugar content is much greater. Dried fruit also contains more fibre. The grapes have 1.4 gms of fibre, while the raisins have 5.4 gms. The higher calorie content means that it’s particularly important to keep portion size in mind if you enjoy eating dried fruit. Also look for sulphur dioxide, a preservative often added to keep the fruit from turning brown. For people with sulphur sensitivities or asthma, sulphites can be problematic (if you want to avoid sulphites, try organic brands). B GOT GARLIC BREATH? E at an apple, lettuce, or mint afterward, suggests a recent study. Garlic breath is blamed on volatile sulfur glucosides that form from allicin in garlic. After chewing garlic for 25 seconds, participants consumed various foods and beverages. Raw apple, lettuce, and mint leaves were found to be highly effective in neutralizing the stinky compounds, at least for the next hour or so, with the effect attributed to phenolic compounds and enzymes in the foods. 46 February 2018 HEALTH & NUTRITION D rinking formula made from cow’s milk may not put babies at higher risk of developing Type 1 diabetes. Type 1 diabetes, once known as juvenile diabetes or insulin- dependent diabetes, is a chronic condition in which the pancreas produces little or no insulin. Previous studies have reported that early exposure to complex foreign proteins, such as cow’s milk proteins, may increase the risk of Type 1 diabetes in young children with genetic risk for the condition.