Latest news with #NorthRustico
Yahoo
5 days ago
- Health
- Yahoo
As some restaurants ditch seed oils for beef tallow, UPEI prof warns it's no health upgrade
At Pedro's Island Eatery in North Rustico, owner Pedro Gameiro has long been not a fan of using seed oils for frying — so much so that he once considered removing fried foods from his menu altogether. "So, I found an alternative… by going back to my roots," the Portuguese chef told This is P.E.I. podcast host Mitch Cormier. That alternative is beef tallow, or rendered beef fat. Gameiro said Portuguese and Italian cooking methods often use animal fats like lard and beef fat for cooking as well as preservation. Now his restaurant has eliminated seed oils from the kitchen and switched to beef tallow for frying. The change is costing him more, almost double compared to seed oils, but he believes it's the right choice for both his business and his customers. "It's a matter of principle, and taste for the customer," he said. Beef tallow has recently gained new popularity, partly thanks to high-profile figures like U.S. Health and Human Services Secretary Robert F. Kennedy Jr. Back in March, Kennedy appeared in a Fox News interview with a cheeseburger and fries, endorsing a burger chain's decision to fry their food in beef tallow. The interview was one of many instances in which Kennedy publicly criticized seed oils, despite decades of research supporting their use. Dietitians like Jennifer Taylor, who teaches courses in food and nutrition at the University of Prince Edward Island, are concerned about these recent shifts in public messaging. While seed oils aren't perfect, she said eliminating them doesn't mean health benefits. Often known as cooking or vegetable oils, seed oils come from the seeds of plants such as canola, corn, soybeans or sunflowers. The oils have a high concentration of omega-6 fatty acids and low concentrations of omega-3 fatty acids. Both are polyunsaturated fats, which can help reduce bad cholesterol levels in blood — reducing the risk for heart disease and stroke. In comparison, animal-based oils or fats like beef tallow have saturated fats, which can raise your bad cholesterol levels. Saturated fats are also found in tropical oils such as coconut and palm oil. "The amount of evidence that palm oil, coconut oil and beef tallow can make your health worse is huge. You look at all the major organizations — you know, the World Health Organization, any big organization in the U.S., in the U.K., in Europe — they're all saying the same thing," Taylor said. Taylor said she's aware of the recent resurgence of beef tallow, appearing in social media skincare trends and having high-profile individuals promoting it. "Pushing beef tallow for health reasons is ludicrous, in my mind," the dietitian said. However, while there are health benefits to seed oils, they can pose risks when reused over and over again for frying, Taylor said. That's because polyunsaturated fats are vulnerable to oxidation — chemical changes that occur when exposed to oxygen and heat repeatedly. "Things start to break down, and you can form compounds that are, you know, not necessarily very good for you." That's why she recommends choosing reputable restaurants that regularly change their oil. "A good restaurant is not going to let their oil get black," she said. Another reason some people are concerned about seed oils is that some old research suggests having a high ratio of omega-6 to omega-3 fatty acids could lead to higher levels of chronic inflammation, she said. "We know now that pretty much every disease that we worry about is basically coming from an inflammatory process. So if you eat a lot of foods that are what we would call pro-inflammatory foods, you might be more likely to develop high cholesterol, you might be more likely to get cancer, those kinds of things." Still, she stressed that nutritional scientists consider both omega-6 and omega-3 fatty acids to be healthy fats. "We have a mountain of evidence that says that these healthy fats, that we continue to say are healthy fats, will decrease your risk of the things that kill us," she said. "And then we have a little tiny bit of evidence that says maybe these omega-6s might lead to inflammation, but it's more of a theory. We don't really have any proof for that." Taylor said it's important that people evaluate the source and quality of any health claims, especially when they come from individuals without expertise in nutrition. "When an individual MD comes out with a claim, you have to ask them, 'Well, how much evidence do you have?'... and 'How much background do you have in nutrition?'" In the end, Taylor said that despite the health benefits of seed oils, moderation is important — especially when it comes to fried foods. "You're not supposed to be eating buckets of any kind of oil." Variety is also key, she said. Nutrients like omega-3s can be found not just in seed oils but in many healthy foods, including fish, nuts, seeds and avocados. As for Gameiro, he said that after reading more about both types, he found beef tallow to be less processed than seed oils. Since making the switch, he's noticed a real differences in both taste and texture. "The fries come out in a way that they never did with seed oils," he said. "It's a much lighter fry. And even the... fish and chips, it's much lighter, better tasting." He also said beef tallow can last longer in the fryer, as long as it stays under 350 F. Gameiro isn't worried about losing customers. When he posted about the change on social media, the response was largely positive, he said. Still, he agrees with Taylor on at least one point: Fried food is still fried food. "I don't find they're something that is great for your health. You have to limit the consumption."
CBC
6 days ago
- Health
- CBC
As some restaurants ditch seed oils for beef tallow, UPEI prof warns it's no health upgrade
Social Sharing At Pedro's Island Eatery in North Rustico, owner Pedro Gameiro has long been not a fan of using seed oils for frying — so much so that he once considered removing fried foods from his menu altogether. "So, I found an alternative… by going back to my roots," the Portuguese chef told This is P.E.I. podcast host Mitch Cormier. That alternative is beef tallow, or rendered beef fat. Gameiro said Portuguese and Italian cooking methods often use animal fats like lard and beef fat for cooking as well as preservation. Now his restaurant has eliminated seed oils from the kitchen and switched to beef tallow for frying. The change is costing him more, almost double compared to seed oils, but he believes it's the right choice for both his business and his customers. "It's a matter of principle, and taste for the customer," he said. 'Pushing beef tallow for health reasons is ludicrous' Beef tallow has recently gained new popularity, partly thanks to high-profile figures like U.S. Health and Human Services Secretary Robert F. Kennedy Jr. Back in March, Kennedy appeared in a Fox News interview with a cheeseburger and fries, endorsing a burger chain's decision to fry their food in beef tallow. The interview was one of many instances in which Kennedy publicly criticized seed oils, despite decades of research supporting their use. Dietitians like Jennifer Taylor, who teaches courses in food and nutrition at the University of Prince Edward Island, are concerned about these recent shifts in public messaging. While seed oils aren't perfect, she said eliminating them doesn't mean health benefits. Often known as cooking or vegetable oils, seed oils come from the seeds of plants such as canola, corn, soybeans or sunflowers. The oils have a high concentration of omega-6 fatty acids and low concentrations of omega-3 fatty acids. Both are polyunsaturated fats, which can help reduce bad cholesterol levels in blood — reducing the risk for heart disease and stroke. In comparison, animal-based oils or fats like beef tallow have saturated fats, which can raise your bad cholesterol levels. Saturated fats are also found in tropical oils such as coconut and palm oil. "The amount of evidence that palm oil, coconut oil and beef tallow can make your health worse is huge. You look at all the major organizations — you know, the World Health Organization, any big organization in the U.S., in the U.K., in Europe — they're all saying the same thing," Taylor said. Taylor said she's aware of the recent resurgence of beef tallow, appearing in social media skincare trends and having high-profile individuals promoting it. "Pushing beef tallow for health reasons is ludicrous, in my mind," the dietitian said. Seed oil concerns However, while there are health benefits to seed oils, they can pose risks when reused over and over again for frying, Taylor said. That's because polyunsaturated fats are vulnerable to oxidation — chemical changes that occur when exposed to oxygen and heat repeatedly. "Things start to break down, and you can form compounds that are, you know, not necessarily very good for you." That's why she recommends choosing reputable restaurants that regularly change their oil. "A good restaurant is not going to let their oil get black," she said. Another reason some people are concerned about seed oils is that some old research suggests having a high ratio of omega-6 to omega-3 fatty acids could lead to higher levels of chronic inflammation, she said. "We know now that pretty much every disease that we worry about is basically coming from an inflammatory process. So if you eat a lot of foods that are what we would call pro-inflammatory foods, you might be more likely to develop high cholesterol, you might be more likely to get cancer, those kinds of things." Still, she stressed that nutritional scientists consider both omega-6 and omega-3 fatty acids to be healthy fats. "We have a mountain of evidence that says that these healthy fats, that we continue to say are healthy fats, will decrease your risk of the things that kill us," she said. "And then we have a little tiny bit of evidence that says maybe these omega-6s might lead to inflammation, but it's more of a theory. We don't really have any proof for that." Taylor said it's important that people evaluate the source and quality of any health claims, especially when they come from individuals without expertise in nutrition. "When an individual MD comes out with a claim, you have to ask them, 'Well, how much evidence do you have?'... and 'How much background do you have in nutrition?'" In the end, Taylor said that despite the health benefits of seed oils, moderation is important — especially when it comes to fried foods. "You're not supposed to be eating buckets of any kind of oil." Variety is also key, she said. Nutrients like omega-3s can be found not just in seed oils but in many healthy foods, including fish, nuts, seeds and avocados. Still fried food, after all As for Gameiro, he said that after reading more about both types, he found beef tallow to be less processed than seed oils. Since making the switch, he's noticed a real differences in both taste and texture. "The fries come out in a way that they never did with seed oils," he said. "It's a much lighter fry. And even the... fish and chips, it's much lighter, better tasting." He also said beef tallow can last longer in the fryer, as long as it stays under 350 F. Gameiro isn't worried about losing customers. When he posted about the change on social media, the response was largely positive, he said. Still, he agrees with Taylor on at least one point: Fried food is still fried food.
CBC
13-06-2025
- CBC
RCMP ask for help identifying 2 men connected to indecent acts on P.E.I.'s North Shore
Police in Prince Edward Island are asking for the public's help identifying two men involved in separate incidents of indecent acts that were reported in Queens County. RCMP officers responded to the first report on June 4 inside P.E.I. National Park in Cavendish. According to a news release, a cyclist reported seeing a man committing an indecent act inside a white, family-style van parked along the Gulf Shore Parkway at around 3 p.m. The vehicle's side door was open when the incident occurred. The man in this case was described as heavier set, with a reddish-grey beard and wearing a blue shirt. North Rustico incident A week later, on June 11, a man was seen committing an indecent act near a trail behind several homes on Autumn Lane in North Rustico between noon and 12:20 p.m., police said in the release. A witness told police the man was on the back side of a neighbouring property next to the trail. The suspect is described as thin, about 172 cm tall, and wearing a blue shirt, dark hat and light blue beach shorts. Police do not believe he is the same person involved in the Cavendish incident. Queens District RCMP is asking anyone who recognizes the individuals or has information about either incident to contact them at 902-368-9300. Tips can also be submitted anonymously through P.E.I. Crime Stoppers at 1-800-222-TIPS (8477) or online at . These incidents come amid growing concerns about sexual offences on the Island.
CTV News
13-06-2025
- CTV News
P.E.I. RCMP seeks help identifying men involved in alleged indecent acts
An RCMP detachment can be seen in this file photo. (David Prisciak/CTV News) Police on Prince Edward Island are asking the public for help identifying two men allegedly involved in separate indecent acts. RCMP officers responded to the first report of a man engaged in an indecent act on June 4 around 3 p.m. A witness was biking in the area of Gulf Shore Parkway in Cavendish when they saw a white, family-type van. Police say the van was parked with the side door open and the witness saw a man engaged in an indecent act. Police describe the man as heavier set, with a reddish/grey beard. He was wearing a blue shirt. Officers responded to a second incident Wednesday after receiving a report of a man engaged in an indecent act near a trail along Autumn Lane in North Rustico. Police say a witness saw the man on a property adjacent to the trail and believe the alleged incident occurred between noon and 12:20 p.m. Police describe the suspect as five-foot-eight, with a thin build. He was wearing a blue shirt, dark hat and light blue beach shorts. Police do not believe the man is the same person involved in the Cavendish incident. The RCMP has released a photo of the suspect in hopes it will help identify him. RCMP A man is pictured in a handout photo from the P.E.I. RCMP. Police ask anyone with information about either incident to contact Queens District RCMP at 902-368-9300 or PEI Crime Stoppers at 1-800-222-8477. For more P.E.I. news, visit our dedicated provincial page.
CBC
28-05-2025
- Business
- CBC
North Rustico charter boats say low tides in silted-in harbour will cost them big this season
With spring lobster fishing crews already navigating extremely low tides in North Rustico's harbour, the problems may just be starting for tourism boats in the community on P.E.I.'s North Shore. Getting vessels in and out of the harbour is always a tricky challenge — it's narrow and has lots of twists and turns. But back on April 29, a combination of very low tides, gusty winds and sand accumulation on the sea bed left more than a dozen lobster boats stranded in the harbour. It was well into the evening before the tides rose enough for them to get back to the wharf without bottoming out in the sandy channel. Julie Ann Gauthier was on one of those stranded lobster boats, but her concerns about water depth go beyond the end of the commercial fishery on June 25. She's also the co-owner of Joey's Deep Sea Fishing, a charter service that begins operating for the summer as the spring lobster season comes to an end. Gauthier said the tide forecast is forcing the business to cancel at least a full week of sailing in both July and August. "That also means the wages for all those employees, the tax dollars that go back into this island to help it run — it's just taking money off the table," she said. "It's also disappointing so many visitors who are… waiting for so long to come and get their first experience deep-sea fishing." Gauthier said the problem could be solved if Fisheries and Oceans Canada dredged the channel again, and has been calling Malpeque MP Heath MacDonald daily to try to make that happen. She's also drafting a letter on behalf of all the deep sea fishers in the area, calling on DFO to take immediate action. Dredging needed more than in past More P.E.I. harbours have needed dredging in recent years, in part because there's less sea ice to keep the shifting sand in check. DFO is responsible for maintaining P.E.I.'s network of fishing harbours. It routinely dredges to deepen the channels, which helps prevent boats from running aground when they enter or leave a harbour. Michelle Boyce of the charter company Atlantic Sailing P.E.I. said she needs three and a half feet to safely navigate the North Rustico channel. Currently, she said, there's less than three feet of depth. Her company's sailing season begins Sunday, but she said they've already cancelled 70 tours this season based on what the tide charts say about the expected water depth at low tide. Users may consider navigating the channel by adjusting their plans for periods of low tides. There are no plans to carry out additional dredging at this time. "We need a safe harbour so that we can get in and out safely with those guests on board," Boyce said. "It's not being provided to us at this point, and the loss of revenue is one thing, but loss of equipment, damage to equipment and passenger safety are huge concerns of ours." Boyce bought a new boat with a shallower hull depth ahead of this season, hoping to have to cancel fewer tours. But even lobster fishing boats, which can navigate in less water than her boat and have more engine power to help push them through, had to come in early on Tuesday to avoid getting stuck. Having just recovered from the loss of customers during the COVID-19 pandemic, Boyce doesn't know how much more of a financial hit the business can take before it's not viable to sail out of North Rustico anymore. "There's nothing worse than calling somebody and disappointing them and telling them that their vacation plans have changed and they can't do what they wanted," she said. "My livelihood starts on Sunday. I make my annual income in three months, and if I lose that income, I don't know where I'm going." No more dredging planned 'at this time': DFO CBC News reached out to DFO about dredging and received a short statement "Fisheries and Oceans Canada carries out dredging in support of the commercial fishery when required and subject to available funding," it said. "Dredging at North Rustico took place ahead of the lobster season, which opened on April 25. "Users may consider navigating the channel by adjusting their plans for periods of low tides. There are no plans to carry out additional dredging at this time."
