Hands off our pasties
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Verbatim
HANDS OFF OUR PASTIES
MILES DAVIS
10:00 - 07 February 2008
Health officials have enraged lovers of the Westcountry's traditional dish after declaring war on the humble pasty - by warning of a lethal link between its ingredients and heart disease.
In its latest initiative, the Food Standards Agency (FSA) warns the public to steer clear of saturated fats which are found in high levels in the pasty's main ingredients - meat and pastry.
But makers and connoisseurs of the pasty - one of Britain's favourite snacks - have rallied to the defence of the legendary meal, which has historic links to both Cornwall and Devon.
The FSA launched its drive to reduce consumption of saturated fat as high levels are linked to heart disease.
It says reducing average intakes to below the recommended maximum could help prevent up to 3,500 deaths per year.
Other types of food on the FSA's hit list include cakes, biscuits and crisps, which the watchdog said were in need of an ingredients overhaul.
Saturated fat is linked to increased cholesterol levels which in turn causes cardiovascular disease and coronary heart disease.
Dr Alison Tedstone, head of nutrition science at FSA, said people were eating on average 20 per cent more saturated fat than they should.
She said: "We all eat too much saturated fat, as a broad statement."
The FSA said it would be working with the food industry to try to cut down portion sizes in the hope of reducing the public's intake of saturated fat.
Fans of Cornwall's trademark dish have stood up for the pasty not only as a nutritious meal but also as a "cultural icon". Angie Coombs is spokesman for the Cornish Pasty Association, a group of 40 pasty makers who work together to protect the quality and reputation of the food. She said: "There's no need to change anything about the way that Cornish pasties are made. The nutritional balance of a Cornish pasty is pretty near perfect in its balance of carbohydrate, protein and fat."
The association is currently waiting to hear the result of its application for Protected Geographical Indication (PGI) status which would mean that only pasties made in Cornwall, to a traditional recipe and manner, can legally be called Cornish pasties.
The food industry has warned also that it would be difficult to cut saturated fat levels in products which need it to give them a certain texture - such as pastry and biscuits - or to prolong their shelf life.
Pat Sargeant, Cornish Studies lecturer at Cornwall College, said: "It's like telling the French that they should get rid of champagne because it's alcoholic.
"It was the original takeaway food that miners took down the mines. They were full of energy and full of flavour and each one was individual."
Mr Sargeant said pasties were exported with the mass migration of miners and are now found around the world. He said: "It's a cultural icon - it's things like the pasty that make Cornwall unique."
Some of the finest pasties in the county are produced by master baker Elaine Ead at the Chough pasty shop in Padstow on the north coast. She is in no doubt that pasties form part of a healthy diet.
She said: "A proper Cornish pasty hasn't got massive amounts of fat in it.
"There is no saturated fat in our pastry. There is saturated fat in meat but if you use good-quality meat it is what would be classed as a normal diet.
"We need to fight back - a good Cornish pasty is a balanced meal."
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KEEP ON EATING CORNISH PASTIES
(EDITORIAL ..... )
11:00 - 07 February 2008
Many of the traditional foods of the British Isles date from the days when our nutritional needs were very different from today's. Manual labouring, heavy agricultural work and even the long walk to and from employment or school used up calories by the bucketload. The short step from home to car and car to work, where we spend the day sitting at a desk or workbench doesn't require the same amount of fuel.But even with that proviso the attack from the Food Standards Agency (FSA) on the ingredients of the Cornish pasty, the great British banger and virtually anything made with pastry, is harsh in the extreme. And if the FSA experts believe their finger-wagging will persuade the majority of folk here in the Westcountry to ditch their pasties in favour of salad leaves and nut cutlets, they are mistaken.
There is little evidence that any of the nannying undertaken by the FSA makes a blind bit of difference to what people choose to eat. The agency does have an important role in maintaining food safety and quality and in working with the food industry to ensure accurate and informative labelling. Beyond that warning people that this food is "good" while this one is "bad" is at best pointless and at worst counter- productive.
Is the farm worker or manual labourer who tucks into a pasty for his lunch every day doing any more damage to his health than the office girl who chooses a cream cheese and smoked salmon sandwich? Of course not. The problem with blanket advice about cutting out saturated fats is that it fails to take account of the consumer. The Cornish runner who famously jogged across the United States a few years back ate a pasty a day. He is probably fitter than most of us.
All the FSA succeeds in doing when it demonises certain foods is to cause unnecessary upset in the sector of the food industry that's targeted and unnecessary fear - or contempt - among the lovers of the food in question. There is value in much of what the FSA does and there is value too, in some of the nutrition and health advice which is now available to consumers. But it must make sense.
Categorising foods as good or bad is not helpful when so much depends on the individual who eats it, how often he or she indulges and a whole range of other factors. So our advice - for what it is worth - is keep on enjoying the Cornish pasty, along with all the other staples of a traditional Westcountry diet, from apple pie with clotted cream to grilled mackerel with gooseberries. Fresh, wholesome and local is the best advice for food lovers - along with that other homespun piece of advice that is never out of fashion: everything in moderation.
http://www.thisislondon.co.uk/news/article-23387096-details/The+Royal+pasty+that's+unhealthier+than+a+Big+Mac/article.do
The Royal pasty that's unhealthier than a Big Mac
Last updated at 16:07pm on 28.02.07
Charles lambasted McDonald's, but his Cornish speciality has more calories and saturated fat than a Big Mac
He's a tireless champion of organic farming and healthy eating.
So it was perhaps no surprise when Prince Charles launched an attack on the fast-food industry.
But when he went as far as suggesting that McDonald's should be banned, it seemed that the prince had bitten off far more than he could chew.
He immediately laid himself open to charges of hypocrisy after it was pointed out that the company's signature Big Mac contains fewer calories, fats and salt than some products in his own organic Duchy Originals food range.
Scroll down for more...
How they compare...
His Cornish pasty contains 264 calories per 100g compared to the burger's 229 calories, and 5.5g of saturated fat as opposed to the Big Mac's 4.14g.
http://www.calorie-count.com/calories/item/111447.html
Calories in 2 Original Cornish Pasties Pasties & Hot Pies/Pasties
Manufactured by Ginsters
Nutrition Facts Serving Size 3 1/2 oz (100.0 g)
Amount Per Serving
| Calories 250 |
Calories from Fat 142 % |
| |
Daily Value based on 2000 Calorie diet |
| Total Fat 15.8g |
24% |
| Saturated Fat 5.9g |
30% |
| Sodium 500mg |
21% |
| Total Carbohydrates 19.0g |
6% |
| Dietary Fiber 1.1g |
4% |
| Sugars 1.0g |
|
| Protein 6.0g |
|
http://www.thedailyplate.com/nutrition-calories/food/cornish-pasty/cornish-pasty
Serving Size: 1 Serving
|
| Amount per Serving |
|
| Calories 575 |
Calories from Fat 236 |
|
|
| % Daily Value * |
| Total Fat 26.3g |
40% |
| Saturated Fat 0g |
0% |
| Cholesterol 72mg |
24% |
| Sodium 585mg |
24% |
| Total Carbohydrate 51.4g |
17% |
| Dietary Fiber 3.3g |
13% |
| Sugars 4.7g |
| Protein 32.4g |
65% |
|
Est. Percent of Calories from:
| Fat 41.2% Carbs 35.8% |
| Protein 22.5% |
|
|
http://www.supermarketguru.com/page.cfm/35107
Golden Bee Cornish Pasty is served at The Golden Bee for $8.75. The recipe is for a serving size of four.
This is a 2-part recipe:
Golden Bee Cornish Pasty
Garlic Aioli
Golden Bee Cornish Pasty
Calculated for a serving size of one (8.4 oz) = 238 grams (½ lb)
Recipe yields six servings
| Nutrient Name |
Amount per Serving |
% Daily Value |
| Calories |
600 |
|
| Calories from Fat |
290 |
|
| Total Fat |
33 g |
51% |
| Saturated Fat |
15 g |
75% |
| Trans Fat |
0 g |
|
| Cholesterol |
150 mg |
50% |
| Sodium |
95 mg |
4% |
| Total Carbohydrates |
56 g |
19% |
| Dietary Fiber |
1 g |
4% |
| Sugars |
9 g |
|
| Protein |
21 g |
|
| Vitamin A |
|
80% |
| Vitamin C |
|
6% |
| Calcium |
|
6% |
| Iron |
|
15% |
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used. This analysis does not include salt, pepper, gravy, and garnishes. It assumes use of 95% lean ground beef.
http://www.mealsforyou.com/cgi-bin/recipe?id.2170
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Prep: 15 min, Cook: 45 min.
- 1 lb. boneless pork loin chops, cut into 1/4 inch cubes
- 1-1/3 cups potatoes, cut into 1/4 inch dice
- 1-1/3 cups rutabagas, cut into 1/4 inch dice
- 1/2 cup onion, chopped
- 10 ounces refrigerated pie crusts
- 1 Tbs. plus 1 tsp. milk
Preheat oven to 400°F. Combine first 4 ingredients and salt and pepper to taste in a bowl. Mix well. Unfold pie crusts and press out as directed on package. Place half of pork mixture on each pie crust. Brush milk around edges of crusts. Fold over. Press edges together with fork tines. Slash top crusts. Place turnovers on large ungreased cookie sheets. Bake 40-45 minutes or until dark golden brown. Cut into wedges.
Per serving: calories 575, fat 26.3g, 41% calories from fat, cholesterol 72mg, protein 32.4g, carbohydrates 51.4g, fiber 3.3g, sugar 4.7g, sodium 585mg, diet points 13.5.
Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 0.5, Lean meat: 0.0, Fat: 4.9, Sugar: 2.3, Very lean meat protein: 3.6
 view detailed nutritional information
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detailed ...
Per Serving Nutritional Information For 4 Servings of:
Cornish Pasties. |
Nutrients
|
Exchanges
|
| Calories |
575 |
Diet Points |
13.5 |
| Protein |
32.4g |
Milk Exchanges |
0 |
| Carbohydrates |
51.4g |
Vegetable Exchanges |
1.5 |
| Dietary Fiber |
3.3g |
Fruit Exchanges |
0 |
| Sugar |
4.7g |
Bread Exchanges |
0.5 |
| Fat Total |
26.3g |
Other Carbohydrates/Sugar Exchanges |
2 |
| Saturated Fat |
7.4g |
Lean Meat Exchanges |
0 |
| Mono-unsaturated Fat |
14.4g |
Very Lean Meat/Protein Exchanges |
3.5 |
| Poly-unsaturated Fat |
4.0g |
Fat Exchanges |
4.5 |
| % Calories from Fat |
41.4% |
The color green indicates that the recipes provide a beneficial source of a nutrient, as defined by the US RDA, prorated for a 2000 calorie diet.
|
| Cholesterol |
72mg |
| Sodium |
585mg |
| Vitamins |
% RDA |
Minerals |
% RDA |
| Vitamin A |
35 IU |
1% |
Calcium |
88mg |
9% |
| Thiamin (B1) |
2.05mg |
137% |
Copper |
1.42mg |
71% |
| Riboflavin (B2) |
0.93mg |
55% |
Iron |
3.6mg |
20% |
| Niacin (B3) |
7.2mg |
36% |
Magnesium |
62mg |
15% |
| Vitamin B6 |
1.01mg |
50% |
Manganese |
0.84mg |
34% |
| Vitamin B12 |
0.52mcg |
26% |
Phosphorus |
359mg |
36% |
| Vitamin C |
21.7mg |
36% |
Potassium |
928mg |
27% |
| Vitamin E |
6.9 IU |
23% |
Selenium |
54.6mcg |
78% |
| Folate |
31mcg |
16% |
Sodium |
585mg |
24% |
| Pantothentic Acid |
1.05mg |
11% |
Zinc |
3.1mg |
21% |
http://www.food.com.au/food.php?amount=100&unit=-1&category_id=50927&brand_id=1&food_id=73506
| |
- Average All Brands - Pastie, average
| Pastie, average |
| |
 |
http://www.ginsters.co.uk/realhonestfood/product_info.asp?pid=36
Original Cornish Pasty
FSA - http://www.eatwell.gov.uk/agesandstages/children/lunchboxsect/lunchboxtips/
Tips for a healthy lunchbox
Read our tips on making successful sandwiches, adding something a bit different to lunchboxes and choosing healthier options.
>>>>>>>>>>>>>>
Reducing salt, fat and sugar
When you're choosing foods for your child's lunchbox, always try to watch out for the levels of salt, fat and sugar. If you're buying foods, you can find out how much salt, fat and sugar they contain by looking at the label.
Reducing salt
- Always check food labels for the salt or sodium content. If sodium is listed and you want to convert this to salt, you multiply the sodium figure by 2.5.
- A product is high in salt if it contains 1.5g or more of salt per 100g or 0.6g or more of sodium per 100g. A product is low in salt if it contains 0.3g or less of salt per 100g or 0.1g or less of sodium.
- Cut down on foods that are often high in salt, such as processed meat, cheese, and smoked fish.
- If you make your own foods (e.g. pasta, quiche, and bread) for your child's lunchbox, try to use less salt or leave it out altogether.
- When making sandwiches, go easy with sauces and pickles because these are usually very high in salt.
Reducing fat
- Always check the food label for fat content. As a guide, a food is high in fat if it contains 20g or more of fat per 100g and is low in fat if it contains 3g or less per 100g. A food is high in saturated fat (also known as saturates) if it contains 5g or more per 100g and is low in saturated fat if it contains 1.5g or less per 100g.
- Use butter, margarine, mayonnaise or salad dressings sparingly, because these can be high in fat, or choose low-fat spreads instead.
- Use full-fat cheese or cheese spreads sparingly.
- Watch out for meat pies, pasties, fried foods and salami, because these tend to be high in fat.
- Choose lean cuts of meat and take the skin off chicken.
Reducing sugar
- Always read the label of any food you are buying for your child's lunchbox. Some foods can contain sugar that you might not expect to contain it.
- A product is high in sugar if it contains 15g or more of sugar per 100g. A product is low in sugar if it contains 5g or less per 100g.
- Watch out on the ingredients list for other words used to describe sugar, such as sucrose, glucose (syrup), fructose, hydrolysed starch and invert sugar. The higher up the ingredients list they come, the higher in sugar the foods are.
- For drinks, go for still/sparkling water, semi-skimmed or skimmed milk, unsweetened fruit juice and/or smoothies or yoghurt drinks, rather than squashes and sweet fizzy drinks.
- Instead of sweets and chocolate, give your child fresh or dried fruit to snack on. Alternatively, you could try sunflower and pumpkin seeds or vegetable sticks and cherry tomatoes.
- If you bake at home for your child's lunchbox, cut down on the sugar that you add. Try using fresh strawberries, raspberries, blueberries, apricots, raisins or fruit purées to add sweetness.
http://www.eatwell.gov.uk/healthydiet/foodmyths/
Red meat is always very high in fat and poultry is always low in fat
False - Removing visible fat can make a big difference to the fat content of meat. In fact, lean red meat is quite low in fat at 4-8g per 100g.
When the lean and fat components of meat are blended together in mince or meat products, this can make the fat content much higher. Meat products, whether they've been made from red meat or poultry, can also be high in fat because of the other high fat ingredients they contain, such as the pastry in a meat pie or pasty.
Skinned poultry meat only contains about 1-3g fat per 100g, and white meat contains less fat than darker meat. But if the skin and fatty deposits beneath it aren't removed, the fat content will be much higher.
So try to go for leaner cuts, always remove the visible fat, and remove the skin from poultry.
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