Quinoa has become a popular alternative “grain” but did you know that it’s not a grain at all? It’s technically the seed of a flat-leafed plant, not a grass. However, the seeds are versatile and can be used in many different preparations as a replacement for traditional flour and grains like rice. It’s great news […]
One of our members asked why wholegrain breads cost more than white bread. We explain why in this article.
Over the last 10 years, many scientists have delved into the question of whether patients affected by celiac disease can consume sourdough bread. Recently, the author and activist Michael Pollan spoke of it in an episode of Netflix’s “Cooked” series. Following that, many newspapers have addressed the topic. In this article, I review this subject […]
Spelt is a rustic cereal of the genus Triticum (a variety of wheat), which was formerly the staple diet of Latin populations. Once other varieties of much better cereals such as common wheat, corn and rice were introduced, spelt cultivation gradually declined until it almost completely faded away.
The United Nations has declared 2013 as the “International Year of Quinoa”, partly to honour the Andean populations who ensured the preservation of this “pseudo-cereal” for 7000 years, and also to promote this grain that is becoming increasingly popular due to its many benefits for our health.
As promised in our March is nutrition month, we will be publishing one food & nutrition myth per day, written by Dietitians of Canada, so that you can “Get the real deal on your meal“. MYTH: Avoid carbs if you want to lose weight THE TRUTH: Cutting carbohydrates (carbs) might help you lose weight in […]
Canada’s Food Guide states that adults should eat 6 to 8 servings of grain products every day. For those needing to lose a lot of weight and following a low-calorie meal plan, the minimum is 4 servings. Bread is an excellent candidate (1 slice = 1 serving), provided you select breads that are low in […]