There's no denying that garlic is a miracle plant – it is anti-fungal and antibacterial, boosts our immune systems and is anti-inflammatory. But did you know garlic is also used to repair damaged hair and facilitate its strong, healthy growth? Whether your hair is damaged from products and styling tools or from nutrient deficiency, garlic…
Whether you are a full time vegetarian, taking a break from meat, or simply trying to cut down, it is important to make sure that you are getting enough protein in your diet. Protein is a crucial part of our diet. It is a macronutrient, which means our bodies require a large amount of it. Protein helps to promote tissue growth, strengthen nails, grow hair, assists with bone health as well as enzyme and hormone production.
Many of us view fish as an exceptionally healthy form of protein, chockful of nutrients and delicious in flavour–on the surface seafood seems to be a superfood. However, for many fish on the market, this is frequently not the case. Due to fish farming, radiation levels, and other environmental hazards many fish are unsafe for us to eat and may contain chemicals, which are dangerous to the body. Additionally, the present production levels of fish farming are harmful to the ocean’s ecosystem. This article aims to help you learn more about the fishing industry and what fish should be consumed to help support both your health and the environment.
We all have favourite flavours that we like in our food. Some enjoy hot cayenne while others love cinnamon or fresh peppermint. Without the many spices of the world, our food would surely taste bland and boring! But there is more to spices than simply flavour–spices contain many health benefits unknown to the common observer. Spices are full of phyto-nutrients, essential oils, antioxidants, minerals and vitamins, which can help us in a number of various interesting and potentially life-saving ways.
Let’s explore some commonly used spices together to become better acquainted with the healing benefits of spices. Szechuan peppercorns have been used by Native Americans as a toothache remedy as well as a cure for many various digestive ailments.
FODMAPs is a group of short chain carbohydrates standing for Fermentable, Oligo-, Di-, Mono-saccharides and Polyols. The FODMAPs diet was created at Monash University by professor Peter Gibson, who has also conducted extensive research on gluten intolerance.
In recent months there has been a great deal of controversy in regards to the scientific validity of gluten intolerance. This is not to be confused with celiac disease, in which extreme allergic reactions to any amount of gluten can result in very severe intestinal distress lasting up to a week. Gluten intolerance instead has come to be known as bloating rashes and other symptoms, which commonly last no more than a few hours and up to a day. Recent, studies have come to light which are leading some to question whether gluten-intolerance is a real phenomenon or instead has been fabricated and overemphasized. In order to understand these claims and reach the truth, we must look at why the claims are being made and additionally view any counterarguments present.
If you are living in Asia (and even if you are not), you know how popular Japanese food is. Japanese cuisine has been deemed by many as very health-friendly, due to its high levels of nutritious fish protein and generally low amounts of grease. Tied with South Korea, Japan “performed the best when it comes to healthy eating habits and food availability”; both Japan and South Korea have extremely low rates of diabetes and obesity.
On the surface one might think many Japanese foods are safe for those sensitive to gluten. However, there are many sources of gluten in Japanese cuisine, and those with who have celiac or are sensitive to gluten should be aware of gluten sources in Japanese food and any possible substitutions.
Eating a diet full of different fruits and vegetables is essential to maintaining a healthy lifestyle. However, it is important for us to combine the right types of fruits and vegetables to keep our diets balanced. An easy way to do this is to eat a colorful diet. Here we will give you some guidelines for the different health benefits, broadly speaking, that different colored fruits and veggies offer.
Cauliflower is well-known probably by all mothers out there as the pallid-looking vegetable that kids have to be force-fed, and it probably has that reputation among kids for that exact same reason. While the vegetable is definitely well-known, it’s been less well studied, and we suspect that shedding some light on how awesome this less-than-comely member of the cruciferous vegetable family will really up its popularity.
Wait, before we go any further – just a word on cruciferous vegetables – these are of the family Brassicaceae (also called Cruciferae) and are widely cultivated, with many genera (or species) being raised for food production all over the world. This family of vegetable includes the more popular cabbage, cress, bok choy and broccoli.
So, why should you include this particular cruciferous vegetable in your regular diet?
Gluten can be found in most foods today, even foods that we don’t think might contain them! Besides foods whose ingredient list contain obvious sources of gluten such as wheat and barley, gluten may be found in our foods disguised as other ingredients, such as starch, malt, or soy sauce (note: tamari is made without wheat and so is gluten-free). Watch out also for the common gluten-containing ingredients that are listed using their latin names, such as Triticum vulgare (wheat), Hordeum vulgare (barley), Secale cereale (rye), Triticale (cross between wheat and rye), and Triticum spelta (spelt, a wheat variety).