this post was submitted on 08 Oct 2024
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Canadian doctors warned to be on the lookout for scurvy (www.cbc.ca)
submitted 1 week ago by [email protected] to c/[email protected]
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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.

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[–] [email protected] 1 points 1 week ago (1 children)

Broccoli is a good source of vitamin C, per weight it's better than oranges. Frozen broccoli is pretty accessible and easy to add to many foods.

I use the stems for soup and eat the florets raw or in food or sauces.

I wish we did a better job educating kids on nutrition, I know very little about it except the odd article I read.

[–] [email protected] 0 points 1 week ago (1 children)

This may be an outrageous thought process, but I genuinely wonder if the comparative wealth of the 60s and 70s kids contributed significantly to the loss of knowledge on how to make decently nutritious food for cheap.

My parents were well off, mostly as a result of being born when they were. My mum tried to cook but never really had to contend with how to get by with the odd bits of food, ends of vegetables, etc. Now that it's 2024, I'm finding that my grandmother's old recipes are supremely more practical than my mother's recipes because they don't rely on having only the premium meats and only the best parts of the vegetables. I wonder how much cultural and culinary knowledge was diminished as a result of a generation or two of high food waste.

[–] [email protected] 1 points 1 week ago* (last edited 1 week ago)

That could be part of it.

My grandmother grew up in a poor town during the depression and she considered it a cardinal sin to throw out “edible” food. My mom grew up poor too and she cooks much the same way, but she’s okay with throwing things out. Mom taught my brothers and I the basics, but I never really needed to cook much until I moved out.

I got a lot of experience with less common foods growing up — recipes like pig-feet ragout and recycling leftovers and trimmings and stems into soup or stew or casseroles all the time. A lot of those older recipes that my mom and grandma made are lost to me though. I should really ask my mom for more of them.

I’d love a movement to revive the old ways of cooking in accessible ways.

I think another issues is I can make a great tasting and highly nutritious soup from spare veggies and broth in half an hour, but making broth at home (from essentially waste materials) takes hours to brown+boil+sieve. It’s easier to just pick up a costco club pack of chicken/beef broth.