We are officially five weeks into the New Year, so how are all those New Year's resolutions coming along?
The statistics on how many people actually follow through and accomplish their New Year’s resolutions are rather grim. Studies have shown that less than 25% of people actually stay committed to their resolutions after just 30 days, and only 8% accomplish them. Please don’t be part of that statistic.
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This isn’t the first time I’ve written about soy. So why am I writing about it again!? In my practice one of the single most things I get asked about is soy. So, if you have questions, this post is for you. But at the end of the day please remember to eat more soy because it is soy good for you!
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Superfoods or superhype? The short answer to this confusing and complicated question of whether superfoods actually exist is no. While preparing for a talk last week on power-packed cooking, I fell down the rabbit hole of superfoods on the internet - exploring where this crazy term came from, and if there was any real science behind these supposedly nutrient dense foods.
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Health Canada released Canada’s new Food Guide a couple of weeks ago and I’m happy to report that it has been getting nothing but positive feedback from health professionals including dietitians.
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Living in today’s plant-based world, it is not surprising to discover tofu in every grocery store in North America. But what you might find surprising is that tofu has been around for centuries! Apparently, the first written record of tofu dates back to 950 A.D. For such a humble, versatile, ancient food why is it still such a mystery? According to the Economist and Forbes magazine, 2019 is the year of the vegan, so it is about time we dig deep into tofu and explore exactly what it is, how it is made and whether it is healthy or not.
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