Did you know that in Canada, the government has put in place mandatory fortification for certain foods? For instance, milk is fortified with Vitamin D, flour is fortified with iron and folic acid and table salt is fortified with iodine. The thought process behind our fortification practice is to prevent and correct nutritional problems and to restore vitamins and minerals lost through processing. Super interesting!
Let’s zoom in and take a look at table salt for a moment.
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World-class plant-based athletes are everywhere! From soccer players to weightlifters, and basketball stars to a prominent racing champion. These world champions are at the top of their game and have a full plant-based lifestyle to thank for it and no they are not worried about getting enough protein.
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This isn’t the first time I’ve written about soy. So why am I writing about it again!? In my practice one of the single most things I get asked about is soy. So, if you have questions, this post is for you. But at the end of the day please remember to eat more soy because it is soy good for you!
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Living in today’s plant-based world, it is not surprising to discover tofu in every grocery store in North America. But what you might find surprising is that tofu has been around for centuries! Apparently, the first written record of tofu dates back to 950 A.D. For such a humble, versatile, ancient food why is it still such a mystery? According to the Economist and Forbes magazine, 2019 is the year of the vegan, so it is about time we dig deep into tofu and explore exactly what it is, how it is made and whether it is healthy or not.
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