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Blog Archives - Page 15 of 19 - Dietetic Directions - Dietitian and Nutritionist in Kitchener/Waterloo
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Happy Celiac Awareness Month!

May 1st marked the start of Celiac Awareness Month!  Celiac disease is a form of food allergywhere the body’s immune system reacts negatively to gluten (protein in wheat, rye, barley) causing severe damage to the small intestine.  There are many nutritional implications since the ingestion of gluten decreases the absorption of protein, fat, carbohydrates, vitamins and minerals, which are all vital for health!  A strict gluten free diet is REQUIRED for management of celiac disease and label reading is necessary every time! How prevalent is Celiac Disease? Celiac disease affects an estimated 1 in 133.  Rates of celiac disease have nearly doubled in the last 25 years in western countries. The risk for developing celiac disease is increased 20 times for those who have a 1st degree relative with the disease. Symptoms of Celiac Disease may...

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How much coffee is too much?

Welcome to part two of my blog series on coffee and caffeine.  This topic has been inspired by many of my clients in private practice who have expressed legitimate concern wondering if they drink too much coffee.  Therefore, today we will delve intoHealth Canada recommendations for daily caffeine limit and I will breakdown the caffeine content in common beverages! How much Caffeine is Safe to Consume? Much research has been done on the health effects of coffee and the consensus has been reached that ‘when consumed in moderation’, there do not appear to be adverse affects to our overall health.   In fact, as discussed in my previous post, there appear to be various health benefits attributed to...

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Crazy for Coffee?

I am writing this blog with sunlight streaming in and a piping hot coffee in hand.  If you are also a fan of coffee, one of the most popular beverages in the world, you may already be familiar with the noted health benefits or you may have sat puzzled when news stories raised concern for its possible negative effects.  Today, I will explore the impact of coffee on our health!  Stay tuned for my next posting where I will breakdown how much caffeine per day and the amounts in different beverages. Coffee 101: Caffeine has been consumed for thousands of years as a stimulant and can be found in common beverages like coffee, tea, soft...

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Eggs, Should we Skip the Yolk?

In effort to cut down on total calories and total fat, it is not uncommon for ‘health-conscious’ consumers to forgo their yellow yolks and instead opt for merely the egg whites. Have you ever wondered if this is actually an advantageous practice for cholesterol lowering? Today, I will explore the 'whole egg truth'.

First Let’s Compare:

[mk_table style="style1" width="1/1" el_position="first last"]   Egg (large)  Calories (kcal)  Protein (grams) Saturated 'BAD' Fat (grams)  Cholesterol (mg) Vitamins, Minerals Whole Egg 74 6 1.7 186 folate, choline, vitamin A, riboflavin, iron, calcium, phosphorus, potassium and healthy fatty acids Egg Yolk ONLY 58  3 1.7  186  folate, choline, vitamin A, riboflavin, iron, calcium, phosphorus, potassium and healthy fatty acids  Egg Whites  16  3  0  0  Trace amounts [/mk_table]
It is true that skipping...

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Interested in Cooking with Tofu?

Would you like to add tofu to the menu but are unsure how?  Today, we will explore the tremendous versatility or ‘chameleon qualities’ of tofu along with its nutritional profile. First, we must define tofu.  Tofu is made fromsoybeans, water and a curdling agent that is used to extract the solid proteins before it is pressed into a block.  Tofu has origins in China dating back approximately 2,000 years!  Tofu is extremely popular in vegetarian cooking and comes in two main kinds:  soft or silken tofu and firm orregular tofu. Notes on Preparing Tofu: Tofu can be found in the produce section of the grocery store Before cooking with tofu, drain off as much liquid as possible.  Place tofu on a paper towel for 5-10...

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Red Wine Health Benefits

Have you heard through the ‘grape vine’ that red wine is heart healthy?  Well, this may be attributed to a type of naturally occurring antioxidant (aka polyphenol) called resveratrol.  Today we will explore resveratrol, how it works along with the possible health benefits! What is Resveratrol? Resveratrol is a type of antioxidant that is found in the skin of red grapes.  Red wine contains more polyphenols than white wine since red wine is fermented in grape skins for longer periods.  Resveratrol can be found in other foods as well such as grapes, peanuts, cranberries, blueberries and grape juice. Health Benefits of Red Wine: Resveratrol appears to protect the lining ofblood vessels by preventing plaque build-up, this decreases the risk for blockages in blood flow [known as cardiovascular disease...

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Inulin causing Gas or Bloating?

This is a follow-up to my previous blog post entitled, the Scoop on Inulin.  We have already discussed how inulin is a type of fibre that many food manufactures use to achieve a “high fibre”claim on their products.  Today, I will delve into how inulin works in the body and why some people experience symptoms of intolerance (ie. gas, bloating, stomach pain or diarrhea). How inulin works in the body: Upon ingestion of inulin, this type of fibre moves through the body undigested (like other fibres) and into the large intestine where it is fermented by your intestinal bacteria.   This is why inulin is more specifically called a ‘prebiotic fibre’ meaning that it feeds the existing, healthy gut bacteria allowing them to...

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The Scoop on Inulin

With all the hype on high fibre foods and their associated health benefits, it is no wonder that we are seeing more and more products emerge on grocery shelves boasting the extremely sought-after high fibre claim. This blog will explore one of the most common ways that these high fibre claims are achieved, which is often through the use of an ingredient called inulin. What is Inulin?  Inulin naturally occurs in some plants and is a type of dietary fibre since the human body cannot digest it. More specifically, inulin is a fructan, which is basically a fancy word to imply that there are fructose (sugar) components.   Fructans occur in foods such as asparagus, leeks, garlic, onions and artichokes and...

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Welcome to Nutrition Month!

March is Nutrition Month- a time for Canadiansto celebrate healthy food choices and the positive impact these have on our health and personal well-being. During March, we need to join together and talk about nutrition in order to raise awareness on the link between healthy eating and disease prevention.  Nutrition plays a crucial role in many chronic health conditions such as heart disease, high blood pressure, cholesterol, diabetes, obesity etc.  Nutrition Month is also a time to promote the role of Registered Dietitians as your trusted source for science-based recommendations. FYI: Nutrition Month first started in 1973 where it was a week-long event. By 1980, with the increased interest in nutrition, the campaign increased to a month long event. Our 2013 Theme: This year’s slogan is Best Food Forward: Plan Shop Cook Enjoy! The theme is focused on providing practical advice to help consumers navigate the...

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