As long as you don't eat carbohydrates, fats and protein to extreme levels, you should be just fine
A plethora of ‘experts’ have provided nutritional advice that sounds definitive and evidence-based. Many of us have lived through vast recommendations: low fat, high fat; salt is a problem, salt is no problem; eggs are good, eggs are bad; butter is very bad, margarine is good, then butter is good again; high carbs, no carbs…
Malnutrition common problem for patients entering health care facilities in Canada – costing the system $2 billion annually
By Heather Keller University of Waterloo and Leah Gramlich University of Alberta “You are what you eat,” or so the saying goes. We use this axiom in our developed country, where obesity is often top of mind, to remind ourselves that overeating will lead to a less healthy physique. However, this saying is also true…
Canada's food banks are embracing gardens and greenhouses, cooking classes and more to help clients achieve greater food security
Facing declining donations, an increasing number of Canadian food banks are growing their own food. Canadians may feel guilty for not giving enough but they shouldn’t. This is really about food banks adapting for the betterment of society. The Mississauga, Ont., and Surrey, B.C., food banks recently launched vertical farms using hydroponics and aquaponics. The…
How simplifying and standardizing food labels can help with better food choices
With January coming to an end, those of us who vowed to eat better in 2015 have probably already given up. That’s not surprising, considering that most people grossly underestimate both the amount of calories they consume, and their fat, salt and sugar consumption, even after consulting nutrition labels. According to Statistics Canada, half of…