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Chili Peppers for colorectal cancer prevention

January 25th 2015

Good news for spicy food lovers: the active ingredient found in chili peppers – capsaicin – could reduce the risk of colorectal cancer, according to a recent study published in The Journal of Clinical Investigation.

The research team from the University of California-San Diego School of Medicine fed capsaicin to mice that were genetically susceptible to develop multiple tumors in the gut. The compound seems to work by activating TRPV1, a receptor in cells that form the lining in mouse (and human) intestines, leading to a reaction that helps reduce risk from tumors.
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Spicy clove

January 24th 2015

spicy-cloveThis aromatic flower bud of the clove tree has been used in cooking for thousands of years (cloves are stuck into onions in all court bouillons!).

The tree, which is native to Indonesia, can reach up to 20 metres in height. The buds are picked before they bloom and are dried in the sun until they turn darkish brown.
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Healthy choices for the Super Bowl

January 21st 2015

super-bowl-2015The Super Bowl, an event long awaited by football fans, has turned into a festive occasion that brings together family and friends.

So it’s party time with chicken wings, cheese nachos and beer to wash it all down! But if you’re watching your weight, blood sugar or cholesterol, such foods that are hot favourites of the American football championship finals can pose a problem. So here are five tactics for informed fans.
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Great testimonial from Line, whose spouse has type 1 diabetes

January 21st 2015

testimonial-2I’ve been following your SOSCuisine menus for the past 4 to 5 years now. I even talk about it to everyone as the service that brought healthy cooking and eating back into our lives.

Here are the reasons that motivate me to use the services of SOSCuisine.

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Grocery bills will shoot up in 2015

January 19th 2015

According to the Food Price Report 2015 published by the University of Guelph in early December, food prices in Canada will increase between 0.3% to 2.6% on average in 2015. The price rise could be higher than the rate of inflation. The largest increases will affect meat, fish, seafood and vegetables. In the case of meat and fish, the increase would range from 3% to 5%.

The main reasons for such increases include demand and supply imbalances in the market for beef and pork and the decline of the Canadian dollar for vegetables.
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10 Companies Control Almost Everything We Eat

January 18th 2015

oxfamDid you know that ten of the world’s most powerful food and beverage companies control nearly everything we buy at the grocery store?

Their names are not all widely known by the consumers, but their brands are present in almost each and every home. With a combined annual revenue of about US$430 billions, these giants control 70% of what we eat.
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Palate-pleasing polenta

January 17th 2015

Although polenta may only makes guest appearances in our diet, it is very versatile: Creamy or crispy, hard or soft, it can be enjoyed as an accompaniment to meat, browned with sauce or quite simply seasoned with butter and cheese.

And the leftovers can be sliced and served cold or sautéd in a pan.
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