The grueling wait for cooler heads to prevail in the global anti-sugar debate has left this dietitian short on faith that the fanning of the flames around the controversial topic of sugar intake will ever subside. The annoying persistence of this subject as a marquee topic of discussion is only
Opinion
No, it’s not just because I’m writing a pescatarian cook book. Quite the opposite in fact. I chose to write my book for the EXACT reason that my primary messaging to 90% of my client is just that: EAT MORE LIKE A PESCATARIAN! I obviously exclude the approximately 1 in
As I continue to accumulate experience in the world of nutrition across both the private practice and social media setting, I can’t help but feel as though the joint problems of nutrition misinformation and the spread of harmful nutrition messaging have not really gotten better. I find it impossible to
Red meat is a beloved dietary staple for many people in North America. Believe me, I fully appreciate it that. I mean, after all, there is some steak featured on the cover of my latest acid reflux cookbook. My book, by the way, will help you immensely if you’ve ever
“Most people don’t have a lot of knowledge about GMOs. The average person hasn’t spent much time thinking about it. Nonetheless, if they were to see a label about them, they would likely be averse to them. It’s something that seems a little unnatural, and there’s a psychological tendency to
Whether you love the idea of genetically modified foods or not, they have grown to prominence for a reason. In today’s article, Lara will explore the number of factors that have made genetically modified foods so appealing to the food and biotechnology industries, and the benefits they confer to the
High protein yogurt products actually happen to be one of the foods that I most often recommend to my clients. Even though yogurt is not a fundamental dietary staple like fruits or veggies, I believe that for those who enjoy dairy, high protein yogurt varieties (such as Greek or Icelandic
Hello everyone, I am so thrilled to be introducing Lara, my first ever dietetic intern. Lara is a recent graduate from the Nutrition and Food Program at Ryerson University and is currently completing a portion of her independent internship with yours truly. Among a host of potential topics, Lara decided
Dear 18 year old Andy, Guess what? You are on the right path. I know that being a dietitian is all you wanted, and even though you are nowhere close to it just yet, you will get it. So high-five to that! Oh, and guess what, you will be able
I love saving the best topics for last. With my Low Cholesterol Cookbook For Two officially going on sale TOMORROW!! (March 17th), I knew I had one last piece of unfinished business left. The eggs and cholesterol debate. It’s a complicated one, so bear with me as I try to