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Category: Health and Nutrition
Active Families: Eat Better to Perform Better
In the whirlwind of everyday life, it isn’t always easy to find the time to cook healthily and make the best nutritional choices for yourself and your family. It gets even more complicated when you practice one or several sports. And yet, we know very well how diet affects not only our athletic performance but […]
What Are Sulphites and Sulphite Sensitivity
Sulphites are one of the top 10 allergens identified by Health Canada. They also have a bad reputation…. They’re blamed for a plethora of problems, from migraines to allergic reactions. But what’s the real situation? Allow me to share what sulphites really are, how to identify them in foods, as well as a solution for […]
How to Carb Load Before a Race
This article was originally written on September 6, 2017 and fully updated on November 3, 2022. Carbohydrates are the primary fuel source for high-intensity endurance efforts. They are stored in the muscle and the liver as glycogen. Unlike fat, carbohydrates cannot be stored in large quantities in the body. After a high-intensity effort of about […]
Sports Nutrition for Vegetarians and Vegans
A healthy vegetarian or vegan diet has many health benefits including lower rates of obesity, heart disease, high blood pressure, high blood cholesterol, type 2 diabetes and certain types of cancer. And with careful planning, it can meet all your energy and nutrient needs to ensure you perform at your best. However, certain nutrients require […]
What Should I Eat Before My Workout?
Do you ever get tired or sick to your stomach halfway through your workout? Are you starving right after your gym class? Or maybe you’re not getting the results you are expecting. If so, you’re pre-workout meal or snack may be to blame! If your activity lasts less than one hour, there are no clear […]
Diet, Nutrition and Diverticular Disease
If you suffer from diverticular disease, I’d like to offer some diet recommendations, both for the active stages of the condition (diverticulitis) and the remission (diverticulosis), as well as set straight a few myths that surround this illness. Diverticular disease is a common illness. Small pockets (diverticula) form on the lining of the large intestine, […]
85 Years Old: It’s Never Too Late to Run a Half Marathon
If you’re lacking motivation to add a little activity to your day, then we’ve got an inspiring story for you. At 85 years old, Deidre Larkin holds the world record for half-marathon (21 km) in the over 80’s category (2h05). Last year she completed 65 races including several half-marathons. Do you think she’s beginning to […]
Dietitians of Canada Annual Conference: Three news
Nutrition is a constantly and rapidly evolving science. So much so that it can be difficult to stay abreast of the latest revelations relating to nutrition. That’s why I recently took part in the Dietitians of Canada Annual Conference St. John’s. I found the 3 days enriching, and I was able to meet dietitians specialized […]
Towards a New Canadian Food Guide
It’s been on the cards for several years, but is now official: a new food guide will be available by 2018. The current food guide (pdf) will be replaced by a set of resources that will help the public and health professionals make healthier dietary choices, and better guide patients and clients. On June 10th, during […]
Common Allergies: Nuts, Fish and Seafood, Sesame
In the last two articles, we covered Peanuts, Wheat, Milk, Mustard, Eggs, and Soy. This week, we’ll look at nuts, fish and seafood, and sesame.
Common Food Allergies: Peanuts, Wheat, and Milk
Food and health organisations have made life easier for people who live with food allergies. Here in Canada, the most common food allergies must be labelled on products in a way that’s fast and easy for consumers to understand. However, in a world where every bit of a product is used, labels aren’t always enough. In […]
6 Facts and Fictions About Gluten and Celiac Disease
The trend for gluten-free diets cannot be ignored. In fact, based on the wide availability of gluten-free foods, you’d be forgiven for thinking we’re in the middle of a gluten intolerance epidemic. But with all the conflicting information on gluten and the disorders it causes, how do you know what’s real?
