Back in black “Eat the rainbow” may be good advice, but in the name of good health and a pampered palate, consider occasionally looking to the dark side.
Comfort Cuisine These colder months call for comforting hot stews. Not only does it feel wonderful to cozy up to a warm soup, but when you fill that soup pot with healthy ingredients, you'll cozy up to a bowl bursting with nutrients!
Making Sense of Soy Soy is the Jekyll and Hyde of the plant world. With reported benefi ts often contradicted by accounts of negative effects, confusion about soy's true nature abounds. This month we explore the many faces of soy-the good, the bad, and the unknown.
Full of Beans Blood sugar levels are easy to manage with a diet that focuses on whole foods and beans, which consistently appear on the low end of the glycemic index (a measure of how a given food will raise blood sugar when compared to pure glucose). Beans are an excellent source of protein, but they also contain protective fibre; for example, one cup (250 mL) of chickpeas provides 11 grams of fibre.
Bean Cuisine What can you buy for just two dollars per kilogram that will provide 8 to 10 servings, as well as an abundance of protein, fibre, iron, thiamin, and riboflavin? Dried beans, of course! Also known as legumes or pulses, they provide an essential source of daily nourishment for millions of people.
Alkalinity Your brain and body are extremely sensitive to the slightest change in the pH level of your body's vital fluids. A pH of less than seven is considered acidic, and more than seven is considered alkaline.
Beans, Beans North Americans now recognize the importance of fibre in the diet. Legumes in their most simple, whole state are substantially nutritious and fill the need for a high-fibre, low-fat diet. Most require minimal preparation.
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