Maple syrup, sliced fruit and berries, whipped cream, to serve (optional)
DIRECTIONS:
1. Pack ½ cup (125 mL) bread cubes into two, 2-cup (500 mL) mason jars. In a bowl whisk together Egg Creations Whole Eggs Original, milk, cinnamon and brown sugar. Pour mixture evenly between jars. Let soak for 5 min.
2. Place mason jars in microwave on low heat. Microwave for 1 – 2 min., on 30 sec., increments until French toast is cooked and egg has set. Keep a close eye on jars as they might bubble up.
3. Top with maple syrup, sliced fruit, berries and whipped cream (if using). Close jars with lids for a breakfast on-the-go.
TIPS:
* Try using egg bread for a sweeter version of French toast on-the-go.
* Add different spices like a pinch of nutmeg or pumpkin pie spice.
* Let bread soak in French toast mixture overnight and microwave in the morning for breakfast.
Finding that perfect holiday gift for everyone on your list can add an unnecessary stress to the already hectic holidays. HelloFresh is delicious gift that can be delivered to everyone on your list, including:
- Parents, grandparents and in-laws who enjoy cooking and could use a new and refreshing recipe.
- Practical people who want a gift that has use, like ingredients to make a delicious dinner!
- Fit foodies who like delicious and satisfying meals that are also nutritious.
- Couples or significant other who you’re not sure what to give but cooking dinner together is a great way to bond.
- Friends you forgot who deserve a great gift and don’t want to show it was purchased last minute.
For everyone on your shopping list, HelloFresh offers the opportunity to enjoy healthy home-cooked meals without the hassle! Eliminating the need to plan or shop, HelloFresh delivers delicious and satisfying meals that are easy and fun to make in just about 30 minutes. Gift cards are available at HelloFresh.ca.
So much more than a gift, the benefits of cooking a HelloFresh meal at home are endless, from building healthy eating habits to learning new cooking techniques and bonding over creating a meal together.
8 Vitamin-packed Foods to include in your Diet for Beautiful Skin
Do you love to have healthy, glowing, beautiful skin?
Well, who doesn’t?
But, the truth is, only people who take very good care of their skin manage to impress others (with their skin). Factors like nutrition, pollution, and stress play an important role in the well-being of the skin of a person.
Even aging does. Did you know that natural aging process for human beings begins in their early 30’s itself? As you grow older, your diet and other external factors will have a big say on the appearance of your skin as well as your physiological functioning.
If you desire to have beautiful skin, then you need to motivate yourself to have nutritious food and exercise every day. Lack of nutrition, in particular, can lead to skin diseases like acne, wrinkles, rosacea, and eczema besides many others. But don’t worry,face creams and masks can help to some extent.
Our body needs vitamins, minerals, proteins, and good fats to function properly. Among these, vitamins are considered the very basic essentials of a healthy body and skin. They help protect the skin from bacteria and also boost the regeneration process. In the rest of the post, you will discover a list of vitamin-rich foods that will help youfix your skin.
Cabbage
Cabbage is one of those vegetables that is abundantly rich in Vitamin B6. It also contains adequate quantities of manganese, folate, collagen, and fiber – all of which are very important for the skin. Additionally, cabbage also consists of calcium which is essential for bone strength, and potassium which helps controls blood pressure.
What’s more, cabbage is also a powerhouse of antioxidants and vitamin K which help improve skin elasticity.
Red bell pepper
Your skin needs plenty of vitamin C on a daily basis and one of the best ways to obtain that is to include red bell pepper in your diet. Having adequate quantities of vitamin C helps regulate moisture in the skin and prevents wrinkles as well.
Avocado
Avocado is known to be a powerful source of vitamin C, vitamin K, vitamin E, Vitamin B6, potassium, folate, and folic acid. Including avocado in your diet can help cure dry skin problem and prevent the breakage of the skin. Vitamin E is known to protect the skin from the sun’s harmful rays. What’s more, avocado also provides the required antioxidants and vitamin C to your skin to help improve its firmness so that you look younger than your normal age.
Pomegranate
People don’t call pomegranate the “fruit of Gods” without reason. It is one of the best sources of antioxidants among all foods – in fact, it has higher antioxidant content than green tea and wine itself.
The vitamin C present in pomegranates can help your skin look radiant and look younger. As for the health, this fruit is believed to help minimize the risk of cancer.
Papaya
Papaya is a natural source of iron, vitamin C, and vitamin E. Having enough vitamin E in your body helps keep your skin moisturized, and look soft and smooth. It also prevents the formation of dark spots and stretch marks, which are common among ladies. Studies say that one fresh papaya can supplement 17% of your daily vitamin E requirement.
Lemons and Oranges
No prizes for guessing, lemon and oranges are the go-to fruits for everyone who is looking to get vitamin C in his or her body naturally. In fact, having more vitamin C also helps boost collagen, which plays a major role in the appearance of your skin. People who take collagen regularly are safe from wrinkles and many age-related skin problems.
Mushrooms
Including mushrooms in your diet is a good idea because they are loaded with vitamin B2 and Riboflavin. In particular, vitamin B2 is said to be water-soluble in nature and helps safeguard the cells from regenerative damages. Lack of vitamin B2 can cause wrinkles and other health problems like migraines, cracks, and sore throat. What’s more, mushrooms also contain collagen which is believed to improving the elasticity of the skin.
Kale
Kale is rich in several important vitamins for the skin. It has vitamin A which helps repair the tissues during radical damage. It has vitamin K which is known to prevent dark eye circles and pigmentation problems. Most importantly, it also has vitamin C which is a powerful antioxidant. On the whole, you need kale to get a radiant skin that is free from blemishes and abrasions.
Also, taking kale on a daily basis helps boost cell growth and even prevents dryness.
Conclusion
The foods covered in this post are loaded with the most important vitamins that prevent everything from dryness to acne to age-related problems. What’s even better is that they are also delicious and can be eaten raw or half-cooked. If you have a great cook at your home, then try tossing these foods to make a tasty, health-rich recipe and have a fun way of protecting your skin.
To learn more about the types of vitamins and their benefits, please take a look at this Infographic
Train It Right Youtube Launch
Have you had a chance to check out the Train It Right Youtube? Go subscribe! Like the videos! Share them! Leave some comments! Thanks!
Tons of great content to come including exercises, Q&A, Vlogs, and Workout's!
Some of the content includes videos like:
Morning, Afternoon, and Night... Which Foods Will Do You Right?
If you are not in competition prep or following a weight loss plan from me www.trainitright.com/programs use the tips in this guest post for healthy eating:
Before you grab that morning cup of coffee on an empty stomach, that lunchtime slice of pizza, or indulge in a steak dinner or ice cream while watching TV, understand that what you eat and when you eat it can lead to stomach upset. It can also trigger more severe issues in your gut. On the flip side, there are some foods that when eaten at certain times of day may soothe already existing stomach issues or may even prevent stomach ailments from occurring down the line. We spoke with Dr. Gina Sam Assistant Professor in the Division of Gastroenterology, Department of Medicine at Mount Sinai School of Medicine, New York who offers insights on what and when to eat certain foods for a healthy gut.
Best Bets for Morning
Yogurt
It’s important to start the day with a healthy breakfast that factors in stomach health. Probiotics found in Greek yogurt is ideal as it regulates the growth of harmful bacteria that grown in the digestive tract. Probiotics also keep colon lining healthy as it breaks through gastric acid and gets to the colon. In 2015 a study published in the The Korean Journal of Gastroenterology showed that yogurt might improve intestinal function for those with inflammatory bowel disease. Those who are lactose intolerant can enjoy lactose free yogurt.
Oatmeal
Oatmeal is a great bet for breakfast and can be topped with blueberries another gut friendly food. Oatmeal doesn’t cause acid reflux. It soothes any morning stomach upset and regulates bowel movements.
Fresh Fruit
Honeydew, cantaloupe, and watermelon are great options for those sensitive to reflux. Bananas help restore potassium, electrolytes and normal bowel function, especially if you have diarrhea. Bananas are also high in fiber, which is great for digestion.
The Lunchtime Lowdown
Salads
Eating leafy greens daily is a great for digestion. Lunchtime salads that include grilled salmon; chicken or turkey won’t cause reflux and will be easily digestible throughout the afternoon. If you are sensitive to acid then you will want to avoid onions or tomatoes and for some even the seeds in cucumbers can trigger a bout of stomach cramping. Be careful with lemon juice and vinegar in salad dressings, which can promote reflux. Try adding fennel with arugula and baby spinach along with parsley. Parsley is known to help digestion and settles the stomach.
Kimchi
This delicious Korean coleslaw is made primarily with cabbage, which promotes the growth of healthy bacteria in the colon. Also cabbage helps to eliminate waste regulating bowl movements. Home made sauerkraut is also a delicious option but be mindful if you are sensitive to spicy foods. This is why it is best to make your own so you can regulate the amount of spice.
Mediterranean Plates
Lunchtime is optimal for grilled veggies, legumes such as lentils with olive oil along with grilled fish or chicken. Preparing a plate of various whole grains, cauliflower, carrots, figs and pears are all great sources of fiber for the mid day.
A Digestible Dinner
You really want to focus on ease of digestion at dinnertime. Foods that are high fat
can overwhelm the stomach, resulting in acid reflux and heartburn. Steatorrhea or pale colored stool is excess fat in the feces. People with IBS fare better when they avoid high fat foods. That said here are some options for a healthy gut.
Grilled Fish
Cold-water fish such as salmon, halibut, or tuna when grilled in olive oil are full of omega-3 fatty acids, which can address any inflammation in the digestive tract. According to a 2014 study featured in the World Journal of Clinical Cases, omega-3’s were sites as being beneficial to those with ulcerative colitis.
Grilled Chicken with Couscous or Brown Rice
Chicken another lean meat that offers protein and is easy to digest goes great with couscous or brown rice especially if you tend to get acid reflux after late meals. Another option for a side dish is guacamole or avocado slices with lime. Artichokes also feed the good bacteria in your gut as does asparagus and lentils.
Stomach Friendly Snacking
When it comes to snacking there are several options you can reach for. Granny smith apples with almond butter, baby carrots and hummus, hallowed out cucumber and cottage cheese, kale and zucchini chips and assorted nuts (not peanuts) are all healthy and good for the gut.
You know your body best. Pay close attention to what agrees with you at varying times of the day and if you notice changes in how you take to certain foods see your doctor.
About Dr. Gina Sam:
Dr. Gina Sam, MD/MPH is an Assistant Professor in the Division of Gastroenterology, Department of Medicine at Mount Sinai School of Medicine, New York. She is the Director of the Mount Sinai Gastrointestinal Motility Center specializing in achalasia, gastroesophageal reflux, functional disorders, irritable bowel syndrome, gastroparesis, and anorectal disorders including pelvic floor dyssnergia and fecal incontinence.
In addition, she does practice General Gastroenterology including colon cancer screening with colonoscopy. She also has a special interest in Women's Health Issues.
Dr. Sam graduated from Tufts University School of Medicine with her medical degree and her Master's in Public Health with a concentration in Community Health in 2003. She has established the Mount Sinai Gastrointestinal Motility Center at Mount Sinai Medical Center providing a multidisciplinary approach to motility and Functional gastrointestinal disorders.
HIGH-CALIBRE CUISINE TAKES CENTRE STAGE AT EAT TO THE BEAT
TORONTO’S TOP CULINARY FUNDRAISER IN SUPPORT OF CBCF
Tuesday, November 1, 2016 | 7 pm – 10 pm | Roy Thomson Hall
Toronto, Ontario – October 17, 2016 – A mecca for urban foodies to experience the best Ontario’s culinary scene has to offer, the 21st annual Eat to the Beat presented by KitchenAid®is a fundraiser for the Canadian Breast Cancer Foundation (CBCF) and features 60 female chefs supporting people living with breast cancer on Tuesday, November 1 from 7 pm – 10 pm at Roy Thomson Hall (60 Simcoe Street). General Admission Tickets are $189 (a tax receipt will be issued for the maximum allowable amount). For tickets or to see the line-up of chefs and beverage participants, please visit www.eattothebeat.ca or call 1 (800) 387-9816.
Eat to the Beat guests have the opportunity to enjoy specially prepared savoury and sweet dishes at 60 stations, along with wine, beer and a selection of non alcoholic beverages set up around Roy Thomson Hall’s outer lobby.
“We are so grateful to our participating chefs, sponsors and supporters who have helped to make Eat to the Beat Toronto’s must-attend culinary event and fundraiser over the years,” says Cathy Park, co-chair, Eat to the Beat.
In addition to food and drink, colourful and whimsical one-of-a-kind corsets, inspired by food and created and modelled by breast cancer survivors, have become an integral part of Eat to the Beat.
“A fun, colourful and cheeky tradition at Eat to the Beat, breast cancer survivors will be adding class with a bit of sass, modeling original food-inspired corsets that they have created,” adds Joanne Brophy, co-chair, Eat to the Beat.
Started 21 years ago by sisters Lisa and Abby Slater, Eat to the Beat has raised more than $3.9 million since its inception. Funds raised at Eat to the Beat will support the Canadian Breast Cancer Foundation – dedicated to funding relevant and innovative research, supporting and advocating for the breast cancer community, and providing credible, unbiased information to help empower those affected by breast cancer or at increased genetic risk of developing the disease.
“Just like Lisa and Abby, we’re inspired by the strength of breast cancer survivors and those who are affected by this disease,” says Karen Malone, VP, Research & Programs, Canadian Breast Cancer Foundation, “Thanks to fundraising events like Eat to the Beat, we can continue to offer emotional support and information to anyone affected by breast cancer.”
Eat to the Beat at a Glance:
DATE: Tuesday, November 1, 2016
TIME: 7 pm – 10 pm
VENUE: Roy Thomson Hall, 60 Simcoe Street, Toronto (St. Andrew subway station)
COST: Tickets include savoury and sweet dishes at 60 stations along with wine, beer and a selection of non-alcoholic beverages.
General Admission Ticket: $189 (a tax receipt will be issued for the maximum allowable amount)
Participating chefs and select menu items that will be featured at this year’s Eat to the Beat include:
Sandra Abballe, Succulent Chocolates and Sweets
Vanessa Baudanza and Isabelle Loiacono, The Rolling Pin
Wanda Beaver, Wanda's Pie in the Sky- Grand Marnier Nanaimo bars
Renee Bellefeuille, Art Gallery of Ontario- cured whitefish, rye toast, tarragon crème fraiche and pickled caperberry goat cheese and artichoke puff
Cathy Beneway, CreativeCatering by Cathy
Emma Beqaj, Emma's Eatery Catering- lobster grilled cheese
Arvinda Chauhan and Preena Chauhan, Arvinda’s -spicy curry leaf infused chick pea dip with tomato purée served on cucumber and zucchini rounds and garnished with savoury noodles and curry leaf
Tiiu Christie and Tysa Christie, Marigolds and Onions
Felicia Derose Colette Grand Café
Donna Dooher and Michael Leary, Mildred's Temple Kitchen
Kyla Eaglesham, Madeleines
Rossy Earle, SupiCucu
Michelle Edgar, TheSweet Escape Patisserie
Alison Ferland, Byblos
Mali Fernandez, Xola Mexican Food
Alexandra Feswick, The Drake Hotel- Adobo pulled pork steam buns with daikon pickle
Trish Gill, The Emmet Ray
Bonnie Gordon, Bonnie Gordon College of Confectionary Arts- Macaron in a variety of flavours, homemade chocolates, and langues de chat
Tamara Green, The Living Kitchen
Kimberly Humby, East & Main Bistro
Anna Janes, Cocomira Confections
Vanessa Le Page, Cake Lady - Edible Art - The Shortbread
Tara Lee, Bar Hop- mini pork and ricotta meatballs with a tomato cream sauce
Jacqueline Lo, Ruelo Patisserie
Erin Marcus, Ace Bakery
Lynn Mendelson, Lynn Mendelson Catering- million $ bars
Joan Monfaredi, Park Hyatt Hotel- tuna tartar wonton tacos with pea shoots, chili rice vinegar and scallion
Jennifer Mooers and Chris Brown, Citizen Catering
Lauren Mozer, Elle Cuisine
Catherine O’Donnell, WillowCakes and Pastries
Christine Ostiguy, YorkshirePudding Catering
Angela Panigas, The Sultan's Tent & Café Moroc
Chef Véronique Perez, Crêpes à GoGo Spadinaand Limonana
Jennifer Perusini, BerBer Social
Andrea Poirier, Inn on the Twenty
Karen Rachlin, Bite Catering
Regular Nuit, Pai Northern Thai Kitchen, Sabai Sabai Kitchen and Bar and Sukhothai Restaurant - "Mee kra ti" – stir fried rice vermicelli with coconut milk and tofu
Caroline Reid, Scaramouche- house-cured duck pastrami with celery root salad, hazelnut purée and vincotto
Emily Richards, Professional Home Economist- balsamic roasted pear wedges wrapped in prosciutto with gorgonzola dip
Dufflet Rosenberg, Dufflet Pastries- cookie bar
Barbara Rotberg, Lollicakes
Gauravi Shah, Tilde- chorizo meatballs with lime aioli and grilled pineapple salsa, bean vegballs with roasted tomato salsa and cilantro gremolata
Trista Sheen, Bar Begonia
Alida Solomon, Tutti Matti
Lili Sullivan, Waupoos Winery- cider braised lamb in a filo cup with spiked apple
Meghan Van Horne, Public Schoolhouse @ Jackson’s Falls- polenta crisp with smoked trout, chèvre, wild spinach and walnut pesto
Karen Viva-Haynes, VivaTastings
Elaine Wong, The Omni King Edward Hotel
Winlai Wong, The Badminton and Racquet Club of Toronto
Jeanne Da Silva, George Brown College Chef School- edamame falafels with a cultured vegetable slaw on whole wheat tortilla cups and vegetarian BLT with coconut bacon, roasted tomatoes and a spicy avocado purée on whole grain baguette
Vanessa Yeung, Aphrodite Cooks
Eden Hertzog, New Moon Kitchen
Leyla Kizilirmak, Art Square Gallery and Café- organic and fair trade dark chocolate boobs
Carmen Jeffrey, President’s Choice Cooking School
About the Canadian Breast Cancer Foundation:
The Canadian Breast Cancer Foundation (CBCF) is a national community-driven charity. As the largest charitable funder of breast cancer research in Canada, CBCF’s vision is to create a future without breast cancer. Since its inception in 1986, the Foundation has invested over $360 million in breast cancer research, funding more than 1,400 scientific and community grants. CBCF’s investments in vital research, education, health promotion, support and information programs have led to progress in breast cancer prevention, diagnosis, treatment and care. For more information, visit cbcf.org.
Charitable Registration No. 12799 3608 RR0001
Trust Your Gut…6 Stomach Issues Not to Ignore
We’ve all eaten or have drunk something that didn’t agree with us. We’ve all caught a stomach bug that was settled with rest, and over-the-counter aid and some chicken broth. While many times we can go at it alone and solve a stomachache ourselves, there are certainly times where it’s necessary to see a doctor. Dr. Gina Sam Gastroenterologist with Mount Sinai in New York City and Associate Professor provides insights on symptoms indicative to common conditions and advises when it’s time to see the doctor.
Indigestion
Common symptoms include feeling full fast during a mean, a slicing pain, burning or tightness between your breastbone and navel or bloating. The tricky thing with indigestion is that it can be triggered by something else that is worse. Persistent indigestion may be a side effect of a medication, caused by smoking, thyroid disease, ulcers, infection, or gastroesophageal reflux disease (GERD). “If you rarely have indigestion and feel funny or discomfort after a spicy meal that may go away on it’s own. However, if indigestion is a daily occurrence for more than 2 weeks and is coupled with trouble swallowing, fatigue or weakness then absolutely see your doctor to be sure it isn’t due to something more serious,” advises Dr. Sam.
Lactose Intolerance
When the small intestine fails to product enough lactase, an enzyme that digests milk sugar (lactose) food reaches the colon before it has been processed and absorbed. Undigested lactose interacts with normal bacteria in the colon leading to diarrhea, nausea, bloating, cramping, gas and sometimes even vomiting. These symptoms usually begin 30 minutes to two hours after consuming foods or drinks with lactose. Dr. Sam explains that the challenge with lactose intolerance is that it often leads to calcium deficiency so it’s always a good idea to see your doctor to create a plan that explores which foods trigger discomfort and which are still okay.
Kidney Stones
According to Dr. Sam kidney stones don’t cause symptoms until they pass on from the kidney towards your bladder. That’s when there may be cloudy or foul smelling urine that can appear brown, or pink. There may also be a frequent need to urinate but the ability to urinate small amounts. Nausea and vomiting along with fever and chills are also symptoms. Usually when lower back pain is so severe sleeping and even sitting is difficult the patient seeks medical attention. “When you have kidney stones you just know something isn’t right, yet sometimes it takes people longer to see several symptoms before they seek medical attention,” explains Dr. Sam.
Gallstones
Gallstones are stones that form in the gallbladder, a tiny sac that hangs out under the liver, emptying bile as needed to digest fats. These stones cause swelling and can block the duct into the intestine, resulting in pain. Gallstone pain tends to strike the right side of the upper abdomen, particularly after fatty meals triggering the gallbladder to contract. “If the gallbladder is inflamed, any contraction of that nature will be amplified and typically will cause pain to the patient,” says Dr. Sam.
Appendicitis
While it’s more common to people ages 10-20 it can strike at any age. Typical symptom is pain specifically in the lower right quadrant of the abdomen however, half of those with appendicitis have pain elsewhere. Also not everyone has his or her appendix in the same place making the pain site vary. “This is why it is important to monitor symptoms closely. Many of the symptoms are similar to ones associated with other conditions such as kidney stone, Crohn’s disease even ectopic pregnancy,” offers Dr. Sam. She further explains that the patient can expect several tests (blood, urine, MRI, CT or ultrasound) to confirm diagnoses. Some doctors don’t want to risk waiting for test results and based on how the patient describes his or her own symptoms may opt to surgically remove the appendix.
Side Effects From Medications
“No drug is without side effects and sometimes that includes abdominal pain.
Oral bisphosphonates, a popular class of drugs that helps preserve bone density and prevent osteoporosis, can cause swelling—and therefore pain—in the lower esophagus,” says Dr. Sam. Pain medications known as NSAIDs (nonsteroidal anti-inflammatory drugs) such as ibuprofen and aspirin can also cause swelling in the stomach lining and may even lead to ulcers.
Rule of thumb is to trust the gut. When something feels more serious, it usually is. Some stomach issues can either be symptoms of other more serious issues or if left unaddressed, can escalate into something worse. “Whenever you’re feeling prolonged discomfort and sharp pain it’s worth seeing your doctor,” advises Dr. Sam.
About the doctor:
Dr. Gina Sam, MD/MPH is an Assistant Professor in the Division of Gastroenterology, Department of Medicine at Mount Sinai School of Medicine, New York. She is the Director of the Mount Sinai Gastrointestinal Motility Center specializing in achalasia, gastroesophageal reflux, functional disorders, irritable bowel syndrome, gastroparesis, and anorectal disorders including pelvic floor dyssnergia and fecal incontinence.
Three Ways To Bring Wheat Back Into Your Diet
by Dr. John Douillard
The gluten-free industry is predicted to reach 15.6 billion in sales in 2016, with 28% of people set on avoiding wheat and gluten products. Many are choosing to avoid wheat because they don’t feel good after eating it, want to lose weight or have been convinced it is unhealthy.
Before you give wheat a life sentence as a bad food, here are some whole wheat facts and tips that may allow you to successfully break bread once again.
Eat Wheat Tip #1: Be Choosy
Many gluten-free experts suggest that ancient wheat had much less gluten than our modern wheat and, therefore, conclude that ancient wheat is better than our modern wheat. But wait…are we sure it is the gluten that is the cause of the “gluten sensitivity”?
One study compared the ancient wheat, Kamut, with some modern wheat strains. They found that the ancient Kamut actually had twice the amount of hard-to-digest A-gliadin glutens than the modern wheat. The Kamut, with twice the gluten, was shown to reduce inflammation two-fold, while also lowering blood sugar and cholesterol significantly more than the modern wheat.
In another report by the Journal of Agriculture and Food Chemistry, the average American ate 86 pounds more wheat flour in the year 1900 than they did in 2008, suggesting that the increase in celiac disease and gluten sensitivity may not be from the gluten after all.
The Takeaway: Ancient strains of wheat that include Einkorn, Emmer and Kamut have been found to have more antioxidant activity than modern wheat and are good grains to start with as they are also typically prepared without industrial processing. But, not all modern wheats are created equally. Spelt is a much easier grain to digest because it has 40% less of the hard-to-digest anti-nutrients called phytic acids than common whole wheat. Anti-nutrients protect grains, beans, seeds and nuts from invading bacteria. Sprouting whole wheat is another technique to break down the anti-nutrients, making the bread easier to digest. Rye has been shown to have a significantly lower glycemic index and is better if you are concerned about your blood sugar.
Eat Wheat Tip #2: Eat Fermented Wheat
There is no doubt that the gluten in wheat is a hard-to-digest protein, but history suggests that we are well-adapted to digest it. For starters, new research from the University of Utah have found evidence that early humans have been eating C-3 grasses such as wheat and barley for at least 3.4 million years – not 10,000 years as you may have heard.
As for adapting to wheat, we have. Studies have found microbes that specifically produce enzymes for breaking down gluten in the mouth, esophagus, stomach, small and large intestines. There are also enzymes produced in the small intestine that can break down the hard-to-digest A-gliadin glutens.
The Takeaway: Early bakers discovered that fermenting the wheat flour with beneficial bacteria made the wheat much easier to digest. In a handful of studies, sourdough bread was found to reduce the gluten content of the bread, even rendering it “gluten-free.” In fact, when they served this bread to patients with celiac symptoms, they did not measure any increased intestinal inflammation. This is not suggesting that folks with celiac can safely eat or should try eating sourdough bread, but for those with gluten sensitivity, sourdough bread is a good place to start. You can find healthy versions of these at an artisan bakery or a natural food store.
Eat Wheat Tip #3: If You’ve Never Heard of It, Don’t Eat It.
Did you ever wonder why the bread you buy in the supermarket stays “fresh” and squishy for weeks without getting hard or moldy, while old-fashioned baked or artisan breads get hard in just a couple of days?
Modern breads are loaded with dough conditioners and preservatives that keep the bread squishy and “fresh” or resistant to mold for weeks. In addition to the many chemicals and added sugars put in most breads, the most dangerous of all is the added oils. Most breads have added oils in them, which are key for their so-called freshness, squishiness and shelf life.
The oils used are typically super refined, bleached, boiled and deodorized, which leaves them nothing like the oil when it was originally pressed from the seed or vegetable. Freshly cold pressure oils will go rancid more quickly when exposed to light, and baking even the best oils renders them indigestible for both humans and the bacteria that naturally make bread get hard and moldy.
Remember, the human body is made up of cells that are 90% bacteria and only 10% human – and if the 90% is doing the heavy lifting for most our body’s immunity, mood and functions, don’t you think we should be eating foods that both humans and the bacteria can digest?
The additives and baked oils are what makes foods processed. In one study, when folks ate a diet of processed foods, they had a 141% increased risk of belly fat, high blood pressure, high cholesterol and high blood sugar. When they ate a non-processed diet including whole wheat, they saw a 38% reduction in risk of the same concerns.
The Takeaway: The ingredients in a healthy and digestible loaf of bread should look something like this: organic whole wheat, water, salt, starter – with no cooked oils. As for the rest of the potentially toxic ingredients unnecessarily found in most breads, avoid sugars or sweeteners, even natural ones like cane sugar, honey or molasses. Also, avoid breads with ingredients you do not recognize. If you don’t know what it is, than it’s probably best to not eat it.
Dr. John Douillard, DC, CAP, is a globally recognized leader in the fields of natural health, Ayurveda and sports medicine. Over the past 30 years, he’s helped over 100,000 patients repair their digestive system and eat wheat and dairy again. He is the creator of LifeSpa.com and author of the book, Eat Wheat: A Scientific and Clinically-Proven Approach to Safely Bringing Wheat and Dairy Back into Your Diet, releasing nationwide January 2017. For more information, please visit, www.eatwheatbook.com and connect with Dr. Douillard on Twitter, @johndouillard.
National organization wants Canada to be the Silicon Valley of natural products
Natural Products Canada (NPC), the national centre of excellence for the commercialization of natural products, has completed its initial round of hiring, setting the stage for Canadians to benefit from a thriving natural products sector.
"We have formed a national team to help Canada benefit from the growing global demand for natural products," says Shelley King, CEO of NPC. "We're ready to help companies and researchers access the resources they need to bring validated ideas to market faster, cheaper, and more efficiently."
The initial hires will focus on NPC's mandate to align and optimize Canada's assets – natural resources, technologies, platforms, expertise, and world-class research – into a vibrant, pan-Canadian natural products ecosystem that can save time and effort for natural product companies.
Along with King, the NPC team is comprised of Sue Coueslan, VP Communications and Stakeholder Relations; and Karen Wight, VP Investment and Finance. In addition, NPC has hired its first three regional directors: David Gauthier of NPC-West will work closely with the regional node, Ag-WestBio; Paul-Thomas Lacroix of NPC-Quebec will work closely with Quebec's regional node, the Institute of Nutrition and Functional Foods, Université Laval; and Stephen Ball of NPC-Atlantic will work closely with the Atlantic node, the PEI BioAlliance. Other regional directors will be recruited in the near future.
NPC was announced February 12, 2016 by the Honourable Navdeep Bains, Minister of Innovation, Science and Economic Development. Since then, King and the Board of Directors have been engaged in strategic planning and recruitment.
"There is real potential for Canada to be a global leader in the commercialization of natural products and technologies," says Board Chair, Robert Orr, a 35-year veteran of the food, nutritional ingredient, and private equity investment business. "We have spent the last few months working with stakeholders across the country to shape the plan that will turn that potential into reality."
Partnering with a wide range of private and public investors, experts, and organizations, NPC will create a unique commercialization system to help companies and researchers address the many factors involved in bringing high value products to the marketplace.
Key initiatives for the first year of operations include launching the NPC investment program and developing a database of the technologies, platforms, service providers, investors, and expertise essential to the successful commercialization of natural products.
Natural Products Canada (NPC) is a not-for-profit organization with a vision to make Canada flourish as the Silicon Valley of natural products. It aims to align, expand, and optimize the pan-Canadian natural products ecosystem to accelerate the development of products and technology platforms that bring real value to real customers. NPC was established in 2015, and is funded by a range of public and private investors, including the Government of Canada's Centre of Excellence in Commercialization and Research (CECR) program administered by the Networks of Centres of Excellence.
NPC
Image with caption: "Newly formed Natural Products Canada will align and optimize existing assets, expertise, and investments into a national ecosystem to accelerate the commercialization of natural products and technology platforms. From left to right: Sue Coueslan, Paul-Thomas Lacroix, Karen Wight, David Gauthier, Shelley King (CEO), and Stephen Ball. (CNW Group/Natural Products Canada)". Image available at: http://photos.newswire.ca/images/download/20160926_C4884_PHOTO_EN_780944.jpg
SOURCE Natural Products Canada
I was luck enough to attend an event put on by Clif Bar for National Organic Week. It was a launch dinner at Café Belong restaurant, located at Evergreen Brick Works in Toronto.
There was a great group of people with diverse backgrounds who attended. I had the chance to meet some wonderful people in the community. Renowned Chef and Food Network star, Brad Long designed a special local and organic menu. COTA provided guests with the latest news about their important work and the organic industry in Canada, including a preview of new national data about Canadian organic consumers. Clif Bar’s Matthew Dillon was n hand to share Clif Bar’s organic journey and the important role of organic farming in helping create a healthier, more just and sustainable food system.
Even though I had to leave a bit early I still walked away with lots of information on Organics in Canada and how Clif Bar works with Organics. I also got a cool swag back with seeds and a shovel to plant my own organics. And a few yummy clif bars to enjoy! Thanks for having me Clif and I can't wait to attend more of your events!
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