“Super-spaghetti” with heart-healthy label now possible
By Guest Column Wednesday, September 14, 2011
Journal of Agricultural and Food Chemistry
Consumers could soon see packages of pasta labeled “good source of dietary fiber” and “may reduce the risk of heart disease” thanks to the development of a new genre of pasta made with barley—a grain famous for giving beer its characteristic strength and flavor. The report appears in ACS’ Journal of Agricultural and Food Chemistry.
“Don’t Forget Double Mashed Potatoes”By Dr. Gifford Jones Sunday, June 26, 2011
What shocks my friends when I order a “blue” steak? No, it’s not the fact that it’s extra rare that gets their attention. It’s the fact that I also always tell the waiter, “Don’t forget the double order of mashed potatoes!” Now, a report from the University of California shows I’m not committing a mortal, dietary sin. In fact, potatoes can even help weight loss.
Critics of mashed potatoes contend they have a high glycemic index (GI). This means that potatoes are quickly broken down into sugar, triggering a rapid increase in blood sugar and production of insulin. But it’s a myth that the potato’s high GI is responsible for the epidemic of obesity and Type 2 diabetes.
Vitamin K2 Essential For Good Bones and HeartsBy Dr. Gifford Jones Sunday, February 20, 2011
What do the Japanese eat for breakfast that could help North Americans? Every year 7.5 billion packages of Natto are sold in Japan. The government has made it an integral part of the school breakfast program. Natto contains vitamin K2, a largely unknown vitamin on this continent and it packs a whammy. Studies show that K2 helps to prevent osteoporosis (brittle bones) and cardiovascular disease.
In 1929, Danish scientist Dr. Henrik Dam, discovered vitamin K. Later, Japanese researchers reported that women living in Tokyo, where Natto, a centuries old Japanese food is a popular, had increased bone density. But women living in Western Japan where Natto is not popular showed a decline in bone density. Further research determined that vitamin K2 in Natto was responsible for this benefit.
Is It Really Your Fault That You’re Fat?By Guest Column Monday, January 31, 2011
As Americans, we represent the fattest nation on the planet. And that’s not a contest we should be so quick to win every year.
Selenium: Fish’s Forgotten BenefitBy Center for Consumer Freedom Tuesday, November 23, 2010
Food hysterics seem to enjoy pulling their hair out over the supposed effects of mercury in fish. What they’ll never mention is a little element called selenium. Selenium is a nutrient essential in small amounts for the human body. Fish is a good source of selenium, although, as dietitian Mary A. Keith explains, you aren’t likely to hear seafood scaremongers mention it any time soon:
Oat Fibre Helps Reduce Cholesterol
By Guest Column Monday, November 22, 2010
MISSISSAUGA, ON, - For more than a century, the Quaker brand has been heralding oatmeal’s wholesome goodness, and research has supported the link between the consumption of soluble fibres, such as oat fibre, and the maintenance of healthy cholesterol levels. Today Health Canada has formally recognized the benefits of oat fibre, like what is found in Quaker oats products, supporting the powerful claim that ‘oat fibre helps reduce cholesterol, a risk factor for heart disease.’
Whole foods make healthy eating easyBy Guest Column Monday, November 15, 2010
A handful of nuts as a snack. Brown rice instead of white. Fatty fish every Friday. Healthy eating can be as simple as swapping in foods that are not as processed and refined. Recent research supports that not only are these whole foods healthier but that they also may lower the risk from certain chronic diseases.
What Are the Top 5 Vegetables?By Guest Column Thursday, November 11, 2010
We all know we need to eat our veggies, especially with the new wave of processed food companies touting how their sauces and canned pastas now contain a full day’s allotment of vegetables—but Iva Young thinks that’s just a bit deceiving.
Comparing eggs to high-fat, fast-food is irresponsible, inaccurateBy Guest Column Tuesday, November 2, 2010
CNW Group
Egg Farmers of Canada today responded to a report issued by the University of Western Ontario, calling it irresponsible and inaccurate. Egg Farmers of Canada wants to reassure Canadians that eggs are a nutritious choice and that they can confidently consume eggs as part of a well-balanced diet.
Pointing Fingers Over ObesityBy Center for Consumer Freedom Tuesday, September 21, 2010
First Lady Michelle Obama gave a speech to the restaurant industry last week with a pointed message: Restaurant dishes are to blame for people choosing not to eat healthy food. No, really:
Reality Check: Food Isn’t Tobacco
By Center for Consumer Freedom Wednesday, June 30, 2010
Given the success of the anti-smoking movement in establishing government control over tobacco, it’s no surprise that trial lawyers and other self-anointed “food cops” consistently cite the movement as the blueprint for their attacks. That’s because the agenda of these anti-food activists requires wide-ranging and invasive government controls on a completely private matter: what we eat and drink.
Should You Eat Butter or Margarine?By Dr. Gifford Jones Monday, June 28, 2010
“Which is healthier to use, butter or margarine?” Several readers recently asked me this question. They had read a newspaper article about the pros and cons of both products and remained confused. It’s easy to understand how this happens. Many years ago, I also wondered who was right.
“Switch to margarine. It will help to prevent heart attack” a cardiologist cautioned me at that time and so I made the switch. After all, I didn’t want an early coronary attack.
Tomato, TomahtoBy Center for Consumer Freedom Wednesday, June 16, 2010
A new category of food is seeing a switch from high fructose corn syrup to white sugar: ketchup. Hunt’s announced a sweetener swap in its ketchup last month, while Heinz has begun offering a variety of its ketchup that’s high fructose corn syrup-free.
Can Wendel Clark Get Back To Shape?By Dr. Gifford Jones Saturday, June 12, 2010
Wendel Clark is one Toronto Maple Leaf star that I, along with millions of other fans, will never forget. His sock-em rock-em style made for exciting hockey. It’s unfortunate he’s no longer part of the team. But in a recent newspaper interview he claims to be fighting another problem, the battle of the bulge. He won’t win unless he changes his current routine and follows some rules;
Free Personalized Meal Plans, Easy Recipes and Local GroceriesBy Guest Column Friday, June 11, 2010
At SOSCuisine.com we help Canadians make smart food choices by creating personalized weekly meal plans based on specials at their local supermarkets. We have the ability to contact our readers prior to the public flyer distribution to let them know what to cook for the upcoming week. Our members can customize their meal plans from single to many and our recipes will automatically update the number of ingredients to fit the number of people.
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