nutrition with jackie ~ IT'S A WRAP! ~

A spotlight is shining on today’s ubiquitous plastic food packaging. The main motivator is plastic waste in the oceans - think harrowing images from Blue Planet II. A very good reason for change. Another, you might not have thought about, is the effect the packaging has on your health.

Obviously, fast food isn’t good for you, but neither are its wrappers and packages. They contain chemicals to repel oil, grease and water (perfluoroalkyls) which may be linked to infertility, thyroid disease, immune system depression and cancer. Other plastics (BPA, bisphenol A), often used in drinks bottles and as tin can linings, contain synthetic oestrogens which may affect fertility and hormone sensitive cancers. It was thought that the chemicals would not migrate into the food, but they do, especially if heated. It was assumed that the chemicals would not be processed by your body, but they are. In addition to the toxins in the foods themselves, packaging contributes to your overall burden and these chemicals can be detected in almost everyone.

What about disposable coffee cups? So new, so trendy, so unnecessary!

A firm in Kendal has pioneered a recycling process to separate the plastic from the paper. The reality is, that only a tiny percentage of the 2.5 billion cups a year thrown away in Britain get recycled. Why leave the office to buy drinks from shops when you can have a jar of coffee or box of tea bags in the cupboard and make your own in a nice mug? You’ll save ~ £600 a year, per weekday cup.

Real food tends to have less packaging and is usually cooked in pans, not microwaved in plastic. So, for superior nutrition and plastic avoidance, real food is a winner.

Top tips – Join the crusade against plastic-wrapped food

Jackie Wilkinson - Nutrition Coaching 077824 77364


COUNTRY MARKET NEWS Mothering Sunday will soon be upon us!

Your Country Market is the place to go to find a card or the perfect gift for your mum or yourself! Local artist Jenny turns her original watercolour paintings of flowers and local landscapes into greetings cards. Come along to see her collection.

We also have some new producers - both food and craft, well worth a look! A new chocolatier, a candle-maker who also does cosmetics and a personalised T-shirt designer.

Visit us on a Friday morning, at the United Reformed Church, to have a warming cuppa with friends or family and browse our food and craft tables.


Looking for a Hall for a Wedding, Birthday or Seminar?

• Fully equipped kitchen able to cater for 100 people

• Disabled access and facilities • Sound & Loop systems • £9.00 per hour


It’s snowing in Cockermouth. We don’t get snow that often, but this has been a decent fall. I can remember most of the times in the last 20 years that we’ve had snow. When the kids were younger it was all about going sledging in the fields above the River Cocker. We joined in as well. I had the bruises to prove it. We’ve even had snow in May one year – not much – just a few flakes that hardly settled.

Of course, by the time you read this, spring will be on its way. The snowdrops will have long gone. The crocuses will be getting near their end and the first signs of daffodils will be on their way. Then, before too long we’ll all be trooping down to look at the bluebells. Time marches on.

When it comes to food, seasonality is key. You can be omnivorous, vegetarian, vegan, a clean- eater or a pig – it’s up to you. It just seems that the best sort of advice is all about eating the food when it’s ready. I suppose we’re used now


to our Spanish tomatoes and our New Zealand apples. We can’t turn the clock back, but it would be nice to think that most of the things we are eating now were in season. There’s a lot of kale around and a lot of cauliflower, parsnips, swedes and rhubarb. It’s at its best and at its cheapest since the supply is plentiful in the main.

This time of year, it’s all about stews and roasted vegetables. It’s a perfect time for ratatouille. We dice a load of different root vegetables and simply fry them off a little until just becoming soft. Then into a cast iron pot, with chopped tomatoes, garlic, oregano, and stock. Leave for an hour and then bake for an hour in a moderate oven. You’ll end up with a great tasting meal and a fantastic smelling house. It’s that time of year.

Andy and Angela The Coffee Kitchen

Enquiries & Bookings Contact Chris 01768776697 Embleton & District Community Hall Trust are Big lottery funded

Now offering bread making courses

13-15 Market Place Cockermouth CA13 9NH

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ISSUE 423 | 22 FEBRUARY 2018 | 49

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