All Food Science Blog Posts

Body Chemistry
Shannon

Why are Comfort Foods, so Comforting?

Comfort foods are calorie dense and nutrient specific. When our bodies encourage us to eat comfort foods, it is looking for calories and more specifically, a certain type of them. We crave those comfort food calories because there is something…increased stress, lack of sleep, cold temperatures, fighting off infection, or simply skipping a meal… that

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Balance Factor
Shannon

The Kind(er) Choice

Who doesn’t love peanut butter and chocolate together?  KIND bars have captured that perfect combination in, not 2, but 3 of their bars.  KIND has a Peanut Butter and Dark Chocolate Healthy Grains Bar, a Dark Chocolate and Peanut Butter Healthy Grains Bar, and a Peanut Butter and Dark Chocolate Bar. How on earth do

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Dietary Fat
Shannon

Is Your Hard Canadian Butter Really That Big of a Deal?

The late Dr. Mary Enig, renowned for her expertise on fats, nailed it when she called her book, Know Your Fats!  It’s not an easy read but if you can understand the chemistry of fatty acids – those molecules that make up fats – you will understand why this issue around Canadians thinking their hard

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Food Science
Shannon

Lamenting the Fermenting…

It’s that time of year when the local produce starts dictating how you will spend the last weeks of your summer.  Bushels and baskets of fresh fruits and vegetables line the entrance of every grocery store bursting with flavour and freshness.  Can you possibly squeeze in a couple of nights of canning tomato sauce, making

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Body Chemistry
Shannon

Ben Greenfield on “Why You Are Not Losing Fat…”

This article by Ben Greenfield is chockful of ‘aha’ moments for why you might be holding onto excess body fat even though you are exercising and eating good foods.   “Ben Greenfield is a biohacker, human body and brain performance coach, ex-bodybuilder, Ironman triathlete, professional Spartan athlete, anti-aging consultant, speaker and author of the New

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Balance Factor
Shannon

The Virtual Coffee Shop with Mark Carbone – Session 18

“Pull up a chair in the virtual coffee shop as Mark Carbone speaks one-on-one with interesting guests who are working for change in their schools, districts and communities. Mark is a long time Ontario educator and, although retired, continues to go out and seek the conversations that are going to change the way we think

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Body Chemistry
Shannon

How We Got It Wrong: Saturated Fat and Heart Disease

Still confused about whether saturated fat intake can increase your risk of heart disease? It’s not a surprise as there are articles being posted every day with arguments from both sides. This excellent article explains how saturated fat got its bad rap and why there is less reason to be alarmed by including some in

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Appetite
Shannon

Putting Value in the Foods You Crave!

Q: What foods do you crave? “Mine would be a square of dark chocolate after dinner- here’s my problem – I don’t keep it in the house because a square can become half a bar. Suggestions?” A: There is only one reason that you can’t resist overeating a food!   LOW BLOOD SUGAR! Don’t believe

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Eating
Shannon

What’s In Season? – Avocados!

Lucky for us, the fruit highest (per ounce) in protein, potassium, magnesium, folic acid, thiamin, riboflavin, niacin, biotin, pantothenic acid, vitamin E, and vitamin K is in season and available to North Americans almost year round. It’s the avocado and depending on the type, we can find them reasonably priced in the grocery store from

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Blood Sugar Stabilization
Shannon

A Sweet Post for Sweetheart’s Day!

If it wasn’t for the sweet molecule, glucose, we humans wouldn’t be alive! Our bodies make glucose out of the foods we eat so consuming those sweet foods in moderation is manageable for the body.  However, sweet foods like sugar, agave, honey, and maple syrup are not strictly made up of glucose.  Sugar is equal

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Body Chemistry
Shannon

Saturated Fat and the Thermostat

“It’s unfortunate that coconut oil has been given this health halo” says the latest human nutrition expert.  Here we go again! Nutrition advice about a food that is bad, then good, then bad to eat.  In CBC news, a recent article makes the same old argument about foods, like coconut oil that are naturally high

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Critical Judgment
Shannon

Dryer Lint, A Box of Clementines and White Vinegar!

What does dryer lint, a box of clementines, and a jug of white vinegar all have in common? – A healthy way to remind us how to enjoy the gifts of winter. When the clementines start arriving at the grocery store around mid-November, our hibernation begins.  We stop hanging our clothes out on the line,

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