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Nutrition

Reduce & Resize

By George M. Withers
Fall 2017, Vol 9 N°4

You watch what you eat. You even cut back on alcohol intake. So how come that last 10 pounds is so hard to take off? Try a few tricks that don’t involve any fad diets...


The Good Carbs

By Robert Beauchamps
Summer 2017, Vol 9 N°3

Carbs are evil. That is, if you believe everything you read. The thinking is, if you cut out carbs, your body will use fat for energy and, as a result, burn away those love handles you’ve held on to since university...


Pain, Then Pleasure

By Jason Santerre
Winter 2017, Vol 9 N°2

Carolina Reaper. Trinidad Scorpion. Naga Viper. Venomous beasts? No. Varieties of pepper. They’re as hot as they sound. And they can definitely cause harm if not consumed with caution. Remember when salsa was considered exotic?...


Mobile Market Gets Moving

By Sylvie Arvanitakis
Winter 2017, Vol 9 N°1

Place Benoit is a quiet crescent nestled in the southeast sector of the Saint-Laurent borough. Surrounded by a major highway, railway tracks and industry-lined roads, it’s one of several pockets in the district where geographical isolation, inadequate public transit, and financial vulnerability make it difficult to access foods essential to good health...


Montreal’s the Menu

By Robert Beauchamps
Fall 2016, Vol 8 N°4

With hundreds of species of wild edibles across the island of Montreal, why not take advantage of nature’s bountiful (and free) food source? Humans have done just that for millennia. With rising food costs and an obvious disconnect with nature, many among us are taking our grocery lists to the wooded path in lieu of the grocery aisle...


The Powers of a Diverse Diet

By David Szanto
Summer 2016, Vol 8 N°3

What makes an ecosystem healthy? Natural environments resist impact when they comprise a wide range of species and biological redundancies. Human bodies stay well when we vary our diet, exercise the different parts of our minds and bodies, and keep our immune systems lively with lots of beneficial microbes. And food cultures? Perhaps they, too, remain resilient when diversity is a key characteristic...


Tonic for Toxins

By Robert Beauchamps
Summer 2016, Vol 8 N°3

Imagine being born with a kind of lever that, once engaged, would flush waste material from our bodies. Maybe in a science fiction novel, you say. Well, according to science, the best and most plausible way to cleanse our systems is by eating the right foods...


Autism Diagnosis Reversal

By Brigitte Blanchard
Spring 2016, Vol 8 N°2

On becoming a parent, one wants nothing more than to bring into this world a healthy, well-adjusted child. In 2011, this simple desire of Nathalie Champoux and her husband was delivered a cruel blow when their 2-year-old son was diagnosed with autism after numerous assessments by various specialists for delays in development, language and learning. They were in shock and their hopes dashed as the doctors insisted that autism is irreversible...


Berries & Cherries

By Robert Beauchamps
Spring 2016, Vol 8 N°2

As soon as the snow melts, keep your eyes on the trees. When green buds burst so does the berry bonanza coming to a market near you: red raspberries, burgundy cherries, purplish blueberries, and stacks of strawberries wafting that unmistakable scent of sweet summery goodness. Add them to breakfast yogurt, evening dessert or pop them by the bunch like bonbons, guilt-free...


When the Party’s Over

By Robert Beauchamps
Winter 2015, Vol 8 N°1

“Wine is the most healthful and most hygienic of beverages,” said the inventor of pasteurization. Louis Pasteur gave the world his namesake process of stopping wine (and milk and beer) from causing sickness. No doubt the “sommelier of science” would approve of the science behind some of my personal and proven methods of preventing sickness the morning after a night of overindulgence...


Mood Food

By George M. Withers
Winter 2015, Vol 8 N°1

There’s no denying our daily menu affects our physical wellbeing. But how much of an effect does food have on our mood?...


Dine Out Guilt-free

By P. J. Ellison
Fall 2015, Vol 7 N°4

I’ve given up on diets. Don’t get me wrong, I still count every calorie, every carb. Even when dining out, I try to balance healthy with fun choices. It’s easier than you think. Allow me to share a few tricks I keep tucked under my napkin...


Butchering Stereotypes

By David Szanto
Summer 2015, Vol 7 N°3

Do women view meat differently than men? In recent years, the historically male-dominated practice of butchery has more women picking up the cleaver. Consciousness about industrial food production has brought meat under the microscope. Consumers are asking questions about health, ethics, and overall sustainability. Several...


Kids with Knives

By David Szanto
Spring 2015, Vol 7 N°2

One of today’s so-called maxims is that kids don’t know how to cook any more. While the statement varies in accuracy depending on region, socio-economic status, and family culture, it is fair to say that in recent generations a disconnect has grown between individuals and their food...


Snacks in a Snap

By Robert Beauchamps
Spring 2015, Vol 7 N°2

With two girls under the age of 12, both of whom greet each day with an energy level akin to a nuclear reactor, it goes without saying that they come with appetites to match. Let’s just say I’ve become well versed in snack preparation...


Food Facts. Food Fiction.

By Robert Beauchamps
Winter 2015, Vol 7 N°1

With so many food-buying dollars at stake and with so many so-called experts pitching the latest nutrition trend, it’s tough to separate food gospel from food fiction. This is where we cut the fat and get to the meat of the matter: Know what you eat...


Butter is Back, Baby

By Robert Beauchamps
Fall 2014, Vol 6 N°4

Remember when eggs, one of Nature’s most complete foods, were blacklisted because of the “C-word,” cholesterol? Today, forced by inarguable evidence that eating eggs had no impact whatsoever on blood cholesterol levels, egg restrictions were lifted by nutrition experts and health watchdogs. The same thing happened to butter...


Dining With a Dash of Caution

By P. J. Ellison
Summer 2014, Vol 6 N°3

I’m one of the lucky ones. I can eat anything a restaurant serves — from greasy spoon to five-star fine dining — and never gain so much as an ounce. You’re not alone. My friends hate me, too...


Hooray for Bacteria!

By David Szanto
Summer 2014, Vol 6 N°3

With headlines announcing daily damage to the health of our environment, attention is being focused more and more on the ecological impact of our food choices...


Bean in Love

By David Szanto
Spring 2014, Vol 6 N°2

Much maligned throughout history the humble bean has been mocked in song for their gas-generating tendencies, reviled by lima-phobic young eaters, and degraded in cartoons as the food of hobos. Even fairy tales belittle beans: Remember Jack’s mother looking about as thrilled as a Charbonneau witness upon learning of her son’s cow-for-three-beans dealings? Despite the bad rap, beans should be loved, indeed adored. For not only are they deliciously...


Not Your Grandma's Cereal

By Jason Santerre
Winter 2014, Vol 6 N°1

It took 21 attempts, 21 different variations on a theme but Corin Mullins finally nailed it. “Of those first 21 recipes, some were just awful,” says Corin today, laughing. “But after plenty of trial and error and some help from nutritionists and other experts, I ...”


Boxed Lunch Blues

By Stéphanie Ménard, Dt.P nutritionniste
Fall 2013, Vol 5 N°4

Does the lack of time and imagination force you to make poor decisions when preparing your lunch or your children’s lunches? Here's the secret to a healthy and nutritious lunch: planning. Without it, we rush and take the easy route of prepared products that are often loaded with salt, sugar and fat...


Salad Makeover

By P.J. Ellison
Fall 2013, Vol 5 N°4

Does the “S” word have you picturing a heap of soggy green leaves? Think outside the box of tomatoes. When it comes to salads, think colour, crunch and creative toppings...


Bicycled Burritos

By Jason Santerre
Fall 2013, Vol 5 N°4

Somewhere in Chihuahua, Mexico sometime in the early 1900s, an unassuming culinary craftsman wrapped some meat, beans and cheese into a flour tortilla and baptized it the burrito. Over the last century, however, few foods have suffered as many gastronomic sins. From stuffing this somewhat healthy fast food with French fries to the colonel’s fried chicken, the burrito lost its way...


Iron: An indispensable part of a woman's diet

By Stéphanie Ménard, Dt.P nutritionniste
Summer 2013, Vol 5 N°3

Many women are at risk of irondeficiency anaemia. According to Statistics Canada's Health Measure Survey (2009-2011), the overall rate of anaemia is low across the country but nine percent of women between the ages of 20 and 49 and 13 percent of 12 to 19 year olds still had insufficient levels of iron. Menstrual flows, periods of growth (puberty, pregnancy) and a lack of iron in the diet are the main contributors...


Microwave Feminism - Barefoot in the kitchen? No way!

By David Szanto
Summer 2013, Vol 5 N°3

The scenario: the food life of Ivana and Richard, a Montreal couple in their early 40s; independent workers, no kids; a partnership of love, respect, and sharing. Their problem: “We can’t havecheese in the house. Richard would eat the entire block in one night. No chips either. Or crackers. I have to cook for both of us, or we’d each gain twenty pounds.”...


The Ins & Outs of Food Porn

By David Szanto
Spring 2013, Vol 5 N°2

Prolonged exposure to idealized visuals creates an appetite that can never be sated.
Do you look at food porn? Come on. Tell the truth. If you’re an adult North American who has glanced at a magazine rack or flipped through the TV lineup lately, then the answer if probably yes. Don’t worry. Almost everyone does it...


Healthy Snacks

By Rebecca Baugniet
Spring 2011, Vol 3 N°2

A food trend that has become especially popular among parent cooks is the “sneaky chef” strategy of hiding vegetables in other foods. There is much debate about the actual nutritional value behind this technique, as well as concern around deceiving children about what they are eating. in my experience, if you are creative about introducing new fruits and vegetables, meeting the recommended servings of that food group is not the most significant challenge facing parents...


The common cure?

By Jennifer Westlake
Winter 2011, Vol 3 N°1

A steaming bowl of chicken soup has long been associated with healing comfort. When you’re suffering through the misery of a runny nose and throbbing headache, it has immediate emotional benefits at the very least...


Pho Real

By Mathilde Rabbat
Fall 2010, Vol 2 N°4

Pho, also widely known as Tonkinese soup, has long been a staple of the Vietnamese diet that provides an affordable and satisfying option for either lunch or dinner—especially for those on the go, as the broth in which all ingredients wade is prepared well ahead of the serving time, while other elements can quickly be tailored to order. Though various interpretations abound, a translucent broth (usually beef stock) and a heap of fl at rice noodles are essential components of this popular dish...


Yes we CAN

By David Szanto
Fall 2010, Vol 2 N°4

Forty-five years ago, in Thetford Mines, Claude and Janine Lessard didn’t preserve their own food for health reasons. It was just what they did: they grew, they ate, and what they grew and couldn’t eat, they canned. During the long, cold months of winter, it meant that dinner was more than an endless parade of cabbage and turnips and potatoes...


Current Issue

Family Issue

Fall 2017
Vol 9 N°4

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