We are living in the future. We have robotic personal assistants, watches that replace credit cards, phones that recognize our faces, and self driving cars are just around the corner. But for all...
I once attended a presentation on the wonders of raw food and sous-vide cooking at a spa resort. What was fascinating was seeing the gradual reaction of my fellow attendees as the presenter piled...
Our good friend the Food Babe has published an interesting piece of pseudoscience writing entitled ‘Are Natural Flavors Really That Bad? (MUST WATCH)’. If you’re looking for the quick answer to...
You might think sugar only sweetens your favourite cupcakes, but it actually plays a couple of other roles as well. The Maillard reaction for example, which is responsible for many of the...
A recent CBC article reports on a new joint statement from the Dietitians of Canada and the Canadian Paediatric Society that says plant based milks are “inappropriate alternatives to cow milk in...
We would like to have our cake and eat it too. In a sense, that is just what nonnutritive sweeteners such as aspartame, sucralose and stevia promise. Cut out sugar, a dietary villain, and replace...
Xylitol often appears in candies and gum as a low calorie sweetener. It has the added benefit that unlike sugar it does not support the growth of bacteria that can cause cavities. Xylitol’s name...
Honey isn’t just useful as a topping for your toast; it’s actually a powerful antimicrobial. To the best of our knowledge, honey never spoils, as it is a supersaturated sugar solution with only 17%...
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