The low-FODMAP diet is one of the newest food discoveries to promise relief to long-time sufferers of IBS. However, for many who’ve tried it, it’s much more than a fad; it’s a solution. At first, it can seem very technical and complicated, (FODMAP stands for Fermentable Oligosaccharides Disaccharides Monosaccharides And Polyols) since so many foods need to be avoided. But with proper guidance, you can find not only relief from IBS symptoms, but a renewed love of food. We’...
Be it a reaction to junk food or to soaring vegetable prices, weekend time pass or a simple way to stay fit, maintaining a kitchen garden has become an increasingly popular practice. Whether we have a balcony, a roof or a small courtyard, we can all aspire to our tiny patch of greenery and enjoy healthy and tasty vegetables.
Nevertheless, amateur gardeners should follow some tips and tricks to achieve their gourmet kitchen garden:
1. Choose the right spot
Those who are spoiled for choice should...
Originally published in the Journal de Montréal on July 31, 2010.
The chive is a bulbous plant that belongs to the Alliaceae family, along with onions, leeks, garlic and shallots. The exact origin of this aromatic herb remains unknown.
Although it was the first European settlers who introduced the version that is currently cultivated in North America, Native American were already consuming the leaves and bulbs of very similar wild species.
Chives grow naturally and very easily wherever t...
Do you know where your food comes from? A recent study indicates that the products that make up a typical North American meal travel an average of 2,400 km before winding up on our tables.
And yet, we have the opportunity to eat locally all year long.
Yes, that’s right – it’s possible even in winter, and you can continue shopping at your regular grocery store.
Main advantages of eating local
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Impact on our taste buds and on our health:
The main advantag...
Since the radish can be found in most kitchens and family gardens, we assume we know all about it.
But, did you know that the radish was one of the first vegetables to be cultivated in Asia, more than 5,000 years ago?
Part of the cruciferous family, like broccoli, its significant role in the prevention of certain cancers and cardiovascular diseases is now being acknowledged.
Usually, only its root is eaten, but its leaves or tops are equally edible: the adult leaves are a little bitter, but the...