It’s with great pleasure that I am officially able to introduce you to the latest member of my own little book family. The Easy 5 Ingredient Acid Reflux Cookbook is a comprehensive guide exploring to the latest science surrounding the nutrition & lifestyle management aspects of acid reflux and Gastroesophageal

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Early Time Restricted Feeding, henceforth referred to as ETRF, is a unique style of intermittent fasting where an individual is meant to consume most of their calories in the first few waking hours of the day. I’ve decided to explore this topic more closely because although it does not appeal

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I’m thrilled to say that I’ve been writing for a variety of new platforms lately and I want to make sure you guys know where you can find my work beyond just visiting the blog so I’ve decided to hyperlink some of my latest work down below. Hope you enjoy

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Despite my robust efforts thus far in defending the safety and utility of soy intake as an economic means to reduce animal protein consumption and add dietary variety,  I do feel as though there are a few stones that I’ve left unturned. My long-time readers will know that I’ve touched

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As we roll into the fourth and final week of Caffeine Awareness Month, it’s time to take a look at what the future holds for one of the world’s most widely consumed food components. In collaboration once again with the Canadian Beverage Association, today’s closing article will offer a peek

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I’m so thrilled to once again be ringing in Caffeine Awareness Month in collaboration with the Canadian Beverage Association who have brought me back on board to write a 4-part series on all things caffeinated. To kick things off in style we are going to delve a little bit deeper

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I wish it was under better circumstances and with more jubilation that I could make this announcement, but I can’t deny my own personal pride in being able to say I am officially a three times published author. My Cholesterol Lowering Cook Book For Two is officially on sale and

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If you ask a certain subset of scientists, they will tell you that lab grown meat, also known as cultured meat, is the next big thing. If you ask my Ryerson University student blogger Chris, he tends to agree. That’s exactly why we chose to work together on today’s article.

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