Category: Food Science

Dietary Fat
Shannon

Dietary Fats – The Good, The Bad and The Ugly

This article does a great job of explaining the downside of refined vegetable oils chemically known as polyunsaturated fats. The late Dr. Mary Enig, unquestionably one of the brightest scientists in understanding dietary fats, noted that the body requires only about 4.5% of fat calories to be from polyunsaturated fats; the remaining will be a

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Food Science
Shannon

Who Declared War Against Meat?

  Canada’s so-called ‘Protein War’ is the latest nutrition-related headline trending across the country.  Apparently, we are at war with ourselves over how much meat we are eating.  And yet, there is no guidance or definition on how much meat is too much.  A research team from Dalhousie University states that Canadians are considering reducing

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Food Science
Shannon

Not Cool, Beans!

  No one can deny the obvious discontent that the human body feels after eating a serving of beans. Beans, like grains, contain elements in the shell that protects them from predators . . . . predators like humans.  One of these elements is a sugar, oligosaccharide, which ferments in the intestine and produces that

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Dietary Fat
Shannon

Staying Off the Dairy/Gluten/Soy-Free Bandwagon

It happens without warning. Foods eaten over an entire lifetime or praised for their nutritional benefits can suddenly trigger an acute inflammatory response. Typically, abdominal discomfort and digestive issues occur and the finger gets pointed at the usual suspects: dairy, gluten, and/or soy. Is jumping on the dairy/gluten/soy-free bandwagon the right answer?  Not necessarily. Understanding

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