We see more and more fermented food in grocery stores and markets… but there is nothing new to the concept. In fact, fermentation has been used for thousands of years to preserve food. Fermentation is defined as a controlled decomposition of one (or more) food(s) by microorganisms. More often than not, the microorganisms responsible for fermentation are bacteria, yeast or even certain types of fungi. There are tons of fermented foods, but the main ones are: sauerkraut, kimchi, yogurt, kefir, cheese, kombucha, miso, soya sauce, tempeh, sourdough bread, beer and wine.
Is there an advantage to including these products to your diet? Any disadvantages or risks? Are fermented foods the same as probiotics? I answer these questions here.
The arrival of the rhubarb season means that the good weather has arrived. If you grow it yourself in your garden, you know that it grows easily and in abundance. But be careful: we only eat the stems because the leaves are poisonous. To compensate for its high acidity, it is usually prepared with a large amount of sugar. Here are our top 5 recipes with rhubarb!
Lobster includes 2 commercial species: American, which lives in the waters of the northwestern Atlantic (between Newfoundland and North Carolina), and European, which lives in the waters of the eastern Atlantic (from Norway to Morocco), but also in the North Sea and parts of the Mediterranean and the Black Sea.
Summer is upon us and the running season is in full swing. Did you know that more than 50% of runners will get injured during their running season? The most common injuries include shin splints, plantar fasciitis, Achilles tendinopathy, patellofemoral pain syndrome, iliotibial band syndrome and stress fractures. These injuries can be due to various factors such as a poor running technique or poorly fitting shoes. Although these injuries have mostly multifactorial causes, experts agree that the main cause is over-training, that is to say that we do too much, too quickly. Too many times, too much intensity or for too long, which causes a physiological stress higher than the tolerance of the body, and consequently, an injury. Here are 5 tips to prevent this from happening to you this summer!
The use of nutritional supplements among athletes is widespread. Nearly nine out of ten Canadian athletes take supplements. Sports drinks, multivitamins and protein powders are among the most popular. Athletes that use supplements usually want to prevent nutritional deficiencies, increase their energy level, recover better after exercise, optimize their body composition or increase their muscle strength. But is it really useful to take supplements and if so, which ones should you choose?