People eliminate egg from their diets for numerous reasons. These range from its prominence as one of the top eight allergens, to health concerns (fat and cholesterol), to animal rights reasons. (1) (2) Egg contains several proteins to which many people react; most are in the white. Even when white and yolk are separated, there …
No, not THAT gas crisis. After all, this is a nutrition column. I’m talking about challenges that may arise (in fact sometimes fill the room) when we switch from low to higher fibre diets. Often people are cautious about getting too full of beans, due to the reputation of these foods in the aroma department. …
There’s nothing like the wind in your hair and saltwater spray on your face to help build up an appetite! At the same time, food preparation aboard a sailing vessel presents a unique set of challenges. Water, fuel, refrigeration and preparation time may be in short supply; stove burners, counter space and storage are generally …
The Atkins and low carb. crazes have peaked and are now fading away; in the process we learned a thing or two. First that refined white flour and refined white sugar are bad, bad, bad for you. Second that when you cut calories, it’s important to make sure that your menu includes plenty of protein-packed …
Our perceptions about diet and health have undergone remarkable transformations during the past half-century. Fifty years ago, the hot topics in nutrition were protein-calorie malnutrition, deficiency diseases, and the recent discovery of the last of the thirteen vitamins. Today, while undernutrition continues to be a tragedy for one in six humans, an equal number are …
As we move into the season of winter celebrations, we welcome warming meals shared with family and friends. Winter squash has many appealing qualities: these hearty vegetables form attractive, edible centerpieces at festive dinners; their dense texture is richly satisfying; they are rich in fibre, B vitamins such as folic acid and thiamin, and the …
As we move from summer holidays into fall, a challenge that surfaces annually is that of regularly filling our lunch bags, for school, work, autumn hikes, or other pursuits. Whether our task is to meet the appetites of a crew of ravenous teenagers, to find something tasty to get us through the afternoon, or to …
In wandering through the aisles of Capers, Choices and even Save-On Foods, we may be surprised to observe the proliferation of veggie “meats” that have found a secure place in supermarket coolers and freezers. We discover “ground round”, nuggets, and deli slices made from plant protein and without a trace of animal ingredients. Our company …
Not long ago, fish was considered a health food. Yet in 2004, we are getting some mighty confusing advice. We are told by an expert on Canadian fish Dr. J. Sheeshka that people who are concerned about organochlorines can simply cut off and drain away as much fat as possible when cooking fish. She says …
The last two decades have been a time of maturation for many of us, and a coming of age for the vegetarian movement. In 1982, the year of Common Ground’s birth, vegetarians were typically regarded as part of the counterculture. Yet the seeds of change from the 70’s had fallen on fertile soil and taken …
