Victoria Turner

Ontario Dairy Farmer 🐮 | 2020 Aggie

[Dan Shock DVM PhD🐄🇨🇦 @DanShock1]

@foodprofessor has churned up some trouble with #buttergate, claiming that Canadian butter (@dfc_plc) is now harder at room temperature, claiming this is driven by the practice of palm oil feeding in the dairy industry. There is a lot to unpack here, so this will be a 🧵 1/12

[Norwell Dairy @NorwellDairy]

In Spirit of our Boot Promotion ending September 15th 2020 we are doing a giveaway!! Winner will receive a pair of @DeLavalCanada safety boots in their size.

TO ENTER:
Follow @NorwellDairy
Retweet this Tweet

Giveaway only available on twitter & not affiliated with twitter.

[Jaylor @myjaylor]

Did your ears get cold feeding this morning? RT for a chance to win a Toque. Winner selected Noon Nov 8. #WonderfulWhiteStuff🌨️

[Victoria Turner @TheVicky_T]

@UofGFoodProf @UofGFoodProf What are your thoughts on the revision of dairy products in the new food guide?

[DFC / PLC @dfc_plc]

Let's make this go viral! Please share on all your social media platforms!

#PremiersMeeting #USMCA #CdnAg #Cdnpoli #Cdndairy @JustinTrudeau #BuyCanadian

[Team McDonald @McDonaldCurling]

*GIVEAWAY ALERT*
(Retweet this post for an extra entry!)

[Bruce Sargent @FarmBoyProd]

Time to send a message to #Canadian Processors & Grocery Store.

We want 100% Canadian Milk from Canadian Dairy Farmers.

#KeepMyMilkCanadian #USMCA #FacesofSupplyManagment #CDNdairy
#LittleBlueCow

Please RT!

https://t.co/7SK9qP9za6

[Kirsten de Jong @DeKdejong]

@KC74471616 @UofGFoodProf Alzheimer’s disease and thiamine deficiency are linked in that both relate to cognitive deficits and decreases in glucose metabolism for the brain. Additionally, too much thiamine lowers the Alzheimer’s disease like symptoms or the potentiality. #Gibson #Food2150 #Assignment

[Kirsten de Jong @DeKdejong]

@IanStPierre5 @UofGFoodProf Hooper’s study concluded that saturated fats can be replaced by polyunsaturated fats , monounsaturated fats or carbohydrates. However, carbohydrates provide no health benefits and polyunsaturated fats result in food being susceptible to oxidation. #Hooper #Food2150 #Assignment

[Victoria Turner @TheVicky_T]

@havie_carter @UofGFoodProf #Bang found that Danish Eskimo populations had increased cholesterol levels compared to Greenland Eskimos.Could this be solely due to the differences between the Greenland Eskimo diet (high in polyunsaturated fats) and the Danish, Western Diet (high in saturated fats)?#assignment

[KΛYLΛ PETERS @kaypeters_]

The ability to absorb certain fats is notably reduced in human newborns. A reason for why human milk fat is well-absorbed by infants is because the palmitic acid is predominantly esterified at the 2-position, where it has the greatest absorbability #Filer #Food2150 @UofGFoodProf

[Kirsten de Jong @DeKdejong]

@ElshofJordan @UofGFoodProf Polyunsaturated fats can be found in oils like sunflower oil and olive oil, while saturated fatty acids are in milk, palm fat and cocoa butter. Consuming polyunsaturated fats instead of carbohydrates is said to improve cardiovascular health. #Marangoni #Food2150 #Assignment

[Victoria Turner @TheVicky_T]

@OliviaLennon14 @UofGFoodProf Have you ever wondered why you shouldn't feed a #Newbornbaby cow's milk?The composition of the triglyceride of butterfat causes it to be hydrolyzed,resulting in poor absorption of the fats from the milk.Decreased absorption could affect the health of the infant.#Filer #assignment

[Victoria Turner @TheVicky_T]

@bernardwierenga @KC74471616 @UofGFoodProf Here's a corn-y tweet for you!Corn is a staple crop for ~200 million people worldwide.About 25% of the total carbohydrate content can be found in the kernel. Processes such as cooking, can increase the availability of nutrients and allow greater uptake by the gut. #Nuss #FOOD2150

[Kirsten de Jong @DeKdejong]

@OliviaLennon14 @UofGFoodProf Starch is made up of two sections, one being the minor section which is made up of lipids, integral lipids, minerals, proteins and pentosans. The major part consists of amylopectin and amylose, that vary in chain length and impact the final product #Schirmer #Food2150 #Assignment

[Kirsten de Jong @DeKdejong]

@e_robins_ @UofGFoodProf Tasting sweet and unami flavours is helpful to determine the amount of nutrients in foods, but not with artificial sweeteners. Being able to taste sour, high salt and bitter allows the consumer to be protected from any compounds that could be deathly! #Calvo #Food2150 #Assignment

[Victoria Turner @TheVicky_T]

@shannonnmustard @JesseVandenBer1 @ElshofJordan @UofGFoodProf FUN FACT: Humans' perception of taste has evolved to prefer the taste of foods that were beneficial to our survival. Cats on the other hand, have lost most of their taste receptors over the course of evolution. We can taste sweetness and they cannot. Who knew! #Breslin #FOOD2150

[Kirsten de Jong @DeKdejong]

@UofGFoodProf Producers in the meat industry look at maximizing production for a consistent, high-quality product to meet consumer needs. In the swine industry, this is done by looking at traits that will maximize production and reduce the occurrence of PSE meat. #Barbut #Food2150 #Assignment

[Victoria Turner @TheVicky_T]

@MichaelaKluke9 @e_robins_ @UofGFoodProf Here's an experiment for you, store a banana in the fridge for a few days and then eat it. When stored in cooler temperatures, we see a decreased sensitivity to natural ethylene, causing abnormal ripening and off flavors of the fruit. Sound tasty? #Jiang #FOOD2150 #assignment