Triple Threat: Three Reasons to Avoid White Flour

Bag of Robin Hood brand flour

Over the past year I’ve been telling people about this real food expedition, one of the most common questions I hear is around white bread: is it really that bad? After all, everybody eats it. Even the artisan bakers at my local farmers’ market question me about the values of 100% whole wheat – isn’t […]

Swap-out Sunday: Peanut Butter

Oatmeal swirled with Peanut Butter & Blueberries

Peanut butter may be off your radar lately because of food allergies, but if you do still enjoy some good old-fashioned PB (as I do on my oatmeal each morning), this post is for you. I first heard the phrase “natural peanut butter” when I was in high school, circa 1999: one of the girls […]

What is a Modified Milk Ingredient?

Babybel Cheese Package

Milk. Close your eyes and think about the last advertisement for milk you saw on TV. Are you picturing: Happy cows smiling at the camera? Pastoral scenes? Phrases like “pure” and “wholesome”? Dairy companies know that consumers yearn for “the rural countryside, a space implied to be healthier, both morally and hygienically”. We want to […]

Whole Wheat Bread: What to Look For on a Label (It’s more complicated than you think)

Artisan Bread Loaf from a Local Bakery

Based on our government’s advice to “make half your grains whole” and ahem…”handy” tips (like “You can do it, wherever you are – at home, at school, at work or when eating out!” from Health Canada or “make simple switches” from the US government), you’d think switching your spongy white bread out for a dense, […]

Greek Speak: Let’s Talk Yogurt

Yogurt and berries

  In North America, yogurt has always been marketed as a health food: as the only way to get “good” bacteria; as a low-fat, fat-burning food; as a good source of calcium and now as a high-protein diet chow. The newest functional food, Greek yogurt, seems to take up almost half the yogurt shelf at […]