Healthy Food

Growing up in Nara, Japan, I always loved eating “wagashi,” or traditional Japanese sweets. My favourite was pudding and cakes made with “anko,” which is sweet red bean paste. But when I moved to the U.S. and became a nutritionist, I couldn’t believe the dessert selections at the grocery stores. They were too heavy and sugary for…
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Pinto beans may seem like a humble pantry staple, but don’t let their unassuming appearance fool you. These speckled legumes are a powerhouse of nutrition.  Commonly used in Mexican and Southwestern cuisine, pinto beans are not only versatile and delicious but also packed with essential vitamins, minerals and plant-based protein.…
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Move over, white sugar – natural sweeteners are stepping into the spotlight with flavours, minerals and health benefits that industrialized sugar can’t match. As more and more consumers prioritize whole foods and health-conscious choices, ancient staples like honey, maple syrup, molasses and emerging favourites like monk fruit are gaining…
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In the ever-evolving landscape of superfoods, few grains boast the historical legacy and nutritional potency of bulgur. A staple in Middle Eastern and Mediterranean diets for millennia, bulgur is gaining renewed recognition in wellness circles for its impressive health benefits, versatility in cooking and sustainable production.…
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In the bustling aisles of your local grocery store, you might have overlooked the peculiar, wrinkled orbs known as passion fruit. Yet, beneath their unassuming exterior lies a treasure trove of health benefits that could revolutionize your approach to nutrition. This tropical fruit, often dismissed due to its unusual appearance, is…
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Deep in the birch forests of Siberia, Russia and other northern climates, a peculiar blackened fungus clings to tree bark, resembling burnt charcoal. Known as Inonotus obliquus, or more commonly, chaga, this mushroom has been revered for centuries in traditional medicine. Today, wellness enthusiasts and scientists alike are…
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For decades, doctors have told patients with high blood pressure to cut salt, but groundbreaking research from the University of Waterloo reveals a more effective approach: eating more potassium-rich foods like bananas, avocados, and leafy greens. Published in the American Journal of Physiology-Renal Physiology, the study…
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The spice of life: Cinnamon's historical and modern appeal For centuries, cinnamon has been a cherished spice, not only for its warm, sweet flavor but also for its potential health benefits. Historically, it has been used in traditional medicine to treat a variety of ailments, from digestive issues to inflammation. Today, modern…
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Your gut is a microbial galaxy of more than 30 trillion bacteria. Yes, you read that right: “That's more bacteria in your gut than stars in the night sky,” world-renowned physician and researcher William Li, M.D., author of Eat To Beat Your Diet, recently shared on a podcast. These bacteria communicate with each other at all hours of the…
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Tofu: a powerhouse of nutrition Tofu, also known as bean curd, is made by coagulating soy milk and pressing the resulting curds into soft, firm or extra-firm blocks. Its origins can be traced back over to ancient China, where it was first documented during the Han Dynasty (206 BCE–220 CE). According to legend, tofu was accidentally…
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