Please contact Jan Stephens at email@example.com if interested in signing up!
New dates: March 1-29th for Smart Start!
Japanese culture and diet
The is a wonderful commentary about the Japanese culture and food guide, have to admire Andy the RD!
I did my masters research on “the effects of dietary fat level on cold exposure in rats” and learned that rats have much more brown adipose fat than humans, in fact humans have only a very small amount. It seems very improbable that research done on rats will relate to humans, and that a small patch with hormones can affect the thyrold to convert white adipose tissue to brown adipose fat seems very unlikely….we’ll see….
How a tiny tummy patch could cut fat fast, and without exercise
Thanks UBC, These are great tips for students and adults alike!
Parents: Encourage your adult children to sign onto this site!
For those of you that complain about not enjoying your favourite foods because you have diabetes or are celiac, I prove you wrong. My challenge for this christmas was to make a gluten free sponge cake and a sugar free trifle. Yes I cheated a bit and forgot to substitute the sugar with truvia, my favourite stevia based sugar substitite, in the gluten free sponge (the cake actually didn’t look great, fell after baking but this didn’t affect the flavour of the trifle), but was a purist for the rest of the recipe, choosing sugar free raspberry jello, homegrown blackberries, birds eye custard made with truvia and whipping cream with a bit of truvia in it. It was decorated with home grown kiwi fruit, that are ripening fast. Oh, forgot to mention the sherry, yes I added a small amount.
It really was the best trifle that I’ve ever made, and this our traditional dessert for Christmas. It was not low in calories but we had a large group to fed so portion size made up for this. Just want to make this clear, you can still enjoy some of your favourite foods without too much difficulty and they can still taste delicious! Don’t ask me to post the calories-the yield for this recipe was 12 servings.
Listened to a brief presentation by Dr.Alan Gaby about magnesium and it kindled my continued interest in the importance of this mineral for immune, bone, muscle and nerve health, most Canadians are deficient in this mineral, our foods and soils are low in magnesium, deficiency is a sign of poor diet or insufficient diet as well as an outcome of alcohol abuse or drug interaction with thiazides, Lasix and proton pump inhibitors, drugs that many of our clients with chronic disease take regularly. Deficiency is often seen with psychosomatic, osteoporosis, heart disease, depression, diabetes and many GI disorders with spasming stomach, possibly irritable bowel disease. He also associated magnesium with asthma, migraines, kidney stone reoccurrence, chronic fatigue and fibromyalgia, and pain management. Although it may be required for all of these conditions, the bottom line is that we should certainly should be aware of its importance and weary of the side effects of too much, which include diarrhea or complications in renal disease or with certain medications including ACE inhibitors. Magnesium from supplements should not exceed 350 mg/day.
Foods that are rich in magnesium include nuts, seeds, soy, legumes, whole grains, dairy, fish and some vegetables. The requirement is 400-420 mg/day for men and 310-320/day for women. Some people are very sensitive to oral magnesium, and may experience diarrhea, usually there is a bowel tolerance rule, it can be given by IV, or orally concentrated, chelated, magnesium oxalate, aspartate and gluconate are all available supplements.
By the way, if you are a gardener, you may want to add Epsom salts to the soil regularly and for that matter, one can throw Epsom salts in your bath, for topical absorption, its magnesium sulfate so you don’t have to worry aboutsodium!
Today I discovered a new recipe for roasting brussel sprouts! You toss a cup of brussel sprout leaves with 1 Tbsp of olive oil on a baking sheet; Bake at 400 degrees until browened, about 6 min. Let cool, then use for garnish on soups or salads, what an original way to change one of my favourite foods into a forbidden delicacy!