This fall, HealthCanadawill publish a new and updated food guide. On April 10 at SFU Harbour Centre in downtownVancouver, HealthCanadahosted an event for stakeholders, which presumably means everyone who eats. I was happily surprised to find that they did not mean steakholders. Our proposed guide is showing much more allegiance toward health than its American …
Occasionally I have disagreements with an MD friend inHawaiiwho insists that vitamin D is not a vitamin (meaning that it is not essential in our diet). What does he know? For him it isn’t essential. He simply runs from his condo across the sand to the ocean each morning and in short order, the sun …
As I pass the supermarket tasting booth and the woman giving out chicken samples I say with an insincere smile “No thanks, I don’t eat slaughterhouse products.” Or at least that’s what my evil twin says. It’s a dilemma. When I see those bits of chicken, I also see the de-beaking process. I recall the …
February is heart month. Whereas past research focused on the amount of dietary fat as a trigger for cardiovascular disease, we now know that both quantity and qualityof fat impact our blood vessels. From “The New Becoming Vegetarian” (US title), “Becoming Vegetarian” (Canadian title), by Vesanto Melina and Brenda Davis, here are 6 steps to making the …
This study looks ahead at Canadian food and beverage consumption to the year 2020. It provides valuable insight into our evolving consumer environment as well as the developing opportunities for the domestic agriculture and agri-food sector. This report combines factors and issues that are expected to drive consumer attitudes and perceptions using consumption forecasts based …
For many of us, winter brings the pleasure of travel. For some, it’s an escape from cold and rain, or the best season to visit exotic locations; for others, it’s an opportunity to reconnect with distant family members. Work-related trips recently took me toCaliforniaand then toBarcelona, and this column was inspired by my “Strict Vegetarian” …
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. …
Compared with typical eating patterns today, our ancestors’ diets provided 4 to 6 times as much fiber. Does this matter? What is fibre, anyway? How much do we require for good health? What are good sources? Fibre is the part of plants that we do not digest. It gives plants their structure. In contrast, animals …
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 …
