Kosher foods, that is, foods that are “suitable” or “clean” are those that conform to the Jewish dietary regulations of kashrut. They are often very complicated, primarily referring to foods of animal origin that are allowed as long as the animal has been killed according to a particular ritual. Certain products of vegetal origin, such as bread or wine, are also subject to rules and are sold under a kosher label. Although our TOP 10 recipes are not all derived from Jewish tradition, they do comply with the kosher rules. (more…)
How can you resist a ripe peach? In high season, they are fleshy, juicy and absolutely tasty. We suggest you feature them in your dishes, from starter to dessert. Try these wonderful 10 peach recipes! (more…)
The issue of obesity raises a lot of debate and discussion, particularly in the health field. This debate is all the more active now since the new guidelines for its treatment were released on August 4, 2020. Published in the Canadian Medical Association Journal, the new guidelines have been updated, replacing their previous publication in 2006.
Eating foods that are low in FODMAPs* can be helpful for many individuals by helping them better control their symptoms related to Irritable Bowel Syndrome (IBS). However, finding low FODMAP products, like a good bread, can be tricky. If you are currently following a low FODMAP diet, I invite you to read this article to help you choose a bread that is right for you!
Histamine is a chemical compound derived from the amino acid histidine. It is known for its role in the body’s immune response to foreign proteins, especially the allergic response. During an allergic reaction, antibodies cause histamine to release, which can trigger a series of inflammatory reactions and cause symptoms to arise. On a daily basis, small amounts of histamine help regulate functions throughout the body. Histamine is produced by the body’s white blood cells, specifically the mast cells, but is also naturally present in many foods. The amount of histamine found in a food may be inherent in the food or depend on external factors such as the stage of maturation, as well as the storage, processing method, and origin.