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The Richmond News January 20, 2012 A5

News

New Dentures

Capstan plan back on BY ALAN CAMPBELL

acampbell@richmond-news.com

A massive city centre residential development, shelved during the recession, is back on the table. The City of Richmond pulled the plug on the former Sun Tech City proposal — which stretches from No. 3 Road to Garden City Road, and Capstan Way to Sea Island Way — in 2009 after the three-strong group of developers couldn’t live up to the rezoning agreements due to the global economic downturn. However, two of those three companies this week submitted to city council’s planning committee rezoning applications to build high-rises, which could eventually contain 3,250 homes. As was the case three years ago, approval of the project will depend on the devel-

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Natural Smile?

opers — Concord Pacific and Pinnacle International — stumping up the $25 million to pay for the Capstan Canada Line Station. The larger of the two applications, called Concord Gateway and Pinnacle Centre — has Concord proposing to construct a series of high-rises with 1,245 condos across eight acres. Pinnacle, meanwhile, envisages 200 units to kick off a 1,700-unit grand plan. The main focus of the high-density projects, being referred to collectively by the city as Capstan Village, is on the pedestrian, hence the priority of building a new Canada Line station adjacent to the development. The push for high-density neighbourhoods and encouraging public transit is all part of the city’s grand city centre area plan (CCAP). The developers will get a density bonus — allowing more homes than usual to be built on a certain lot — once they agree to pay for the station.

Cops look for suspected gym thief lockers in the men’s locker room. The man fled on foot shortly after and, as far as the gym could tell, nothing was stolen. The suspect is an East Indian in his fifties, 5’7” tall, with a moustache and glasses. Anyone with information should call 604-278-1212. If you wish to remain anonymous, call Crime Stoppers 1-800-222-8477.

Alex Hupka, RD, RDT

Registered Denturist, Registered Dental Technician www.bcdenturist.ca Suspect

07231684

The RCMP is appealing for the public’s help in identifying a suspected thief who is thought to have raided gym lockers. On Jan. 8, around 6:30 p.m., police received a report that a male attended the Steve Nash Gym on St. Edwards Drive and produced fake identification to gain access. Once inside the gym, staff found the male going through

Guaranteed for 5 years against breakage

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Chia is not just for pets Who knew that the Chia Pet of infomercial fame was actually good for you? As additional information about its health benefits come to light, the chia seed is positioned to become a mainstream staple

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hia seeds (Salvia hispanica L.) were first used as food as early as 3,500 BC and were one of the mainstays of the Aztec and the Mayan diets. Chia seeds are so versatile that they were eaten as a grain, consumed as a beverage when mixed with water, ground into flour, included in medicines, pressed for oil and used as a base for face and body paints. Chia was so highly valued for its nutritional and hydrating properties that it was used as a form of currency. This superseed is the highest-plant based source of omega-3 (ALA) at 19.3 percent and is naturally rich in soluble fibre, protein and antioxidants. This makes it a great whole food for anyone interested in improving their health and reducing their risk of illness.

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Because of their nutritional value and stability, chia seeds are now being added to a range of foods. COBS Bread, a Canadian bakery chain, offers freshly baked white, whole wheat and flax chia seed breads. A large number of COBS’ customers have switched

Protein 20.4g

Dietary Fibre 36g

Omega-6 6.4g Omega-3 20g

Other 17.2g

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from the traditional bread range to the chia bread range since its launch last January. “People are very interested in upgrading to our CHIA Bread once they hear about all its health benefits” says Elise Gillespie, Vice President of COBS Bread. “The challenge is getting that message out to the general public.”

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What are the benefits of Omega-3 fats?

Why the recent interest in increasing Omega-3?

Omega-3 fats are a group of polyunsaturated fats. Beyond reducing the risk of heart disease, omega3s can reduce the risk of stroke while helping to reduce symptoms of hypertension, depression, attention deficit hyperactivity disorder (ADHD), joint pain and other rheumatoid problems, as well as certain skin ailments. Some research has shown that omega-3s can boost the immune system and help protect from an array of illnesses including Alzheimer’s disease. Omega-3s also play an important role in brain functioning. Omega-3 fats are highly concentrated in the brain and appear to be important for cognitive (brain memory and performance) and behavioural function.

While omega-3s protect our hearts and fight inflammation, omega-6s are now the foundation of our modern food supply. Omega-6 fats compete with omega-3 fats for absorption and have led to widespread omega-3 deficiency. Symptoms of this deficiency include poor circulation, poor memory, fatigue, heart problems, mood swings or depression. While reducing your intake of omega-6s can help, getting more omega-3s from food is an even better way to go. The recommendation is to consume two 3-4 ounce servings of fatty fish a week, but it is suggested that this is not environmentally sustainable. We need to look to plant sources to meet our global needs. These include chia seeds source: Ramona Josephson RD and flax seeds.

Ramona Josephson RD applauds these breads as exciting, healthy additions to a daily diet and as a positive step in tackling serious health concerns related to heart disease and blood sugar control. Two slices of COBS CHIA Bread provide 100% of the daily intake of omega-3 fats

for children and women and 90% for men. They also provide up to 30% of the daily recommended intake of dietary fibre. “Bread is a staple in so many of our diets and COBS’ new CHIA Breads make it easy to meet our daily needs for these nutrients,” Josephson adds.

Richmond News January 20 2012  

Richmond News January 20 2012

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