Home Nourish

Nourish

WRITTEN BY: CAROL HARRISON, RD Are you living with diabetes or cooking for a family member with diabetes? Red meats like beef can help us to manage diabetes and the latest research findings confirms red meat continues to be part of a healthy diet.  1. Protein rich foods like beef help...
WRITTEN BY: CAROL HARRISON, RD Iron is needed to carry oxygen to our cells. Restrict the amount of oxygen to our cells, and it’s easy to see why going all out in a workout, (or even mustering up enough energy to get there in the first place), can be a challenge...
Protein is a nutrient darling and for good reason. Protein is essential for muscle synthesis, immunity, blood formation, bone health, is a source of energy and promotes weight loss.1 According to experts, Canadians would do their health wonders by increasing their protein intake from the current 17% daily energy intake...
Aging well is a challenge. Regardless of cultural background, socioeconomic status or whether male or female, aging does not discriminate. However, there are recommendations for vibrant longevity. One science-based approach for healthy aging is consuming protein in amounts that exceed the Recommended Dietary Allowance (0.8 g/kg/day) but rest well...
The Food and Nutrition Forum at the Royal Agricultural Winter Fair 2019 (RAWF) Food and nutrition educators are keen to broaden their understanding of sustainable food systems for their professional and client programming. ThinkBeef.ca collaborated with the RAWF to develop and deliver an ag-education program for over 60 nutrition and...
Think Beef was an Education Partner with the annual Cooks the Books Junior Chef competition, Saturday Oct 26. The event took place at Mildred Pierce Restaurant in Toronto, and the ThinkBeef team dedicated their entry to the focus of BEEF of course. From a total of 8 schools, this year’s...
ThinkBeef.ca partnered with Farm & Food Care Saskatchewan and Saskatchewan Cattlemen to host a farm tour near Saskatoon for over 200 students and faculty in both the culinary arts and human nutrition programs from Saskatchewan Polytechnic Institute /University of Saskatchewan respectively. The tour included a beefy Q & A gaming...
Nina Teicholz (@bigfatsurprise) opinion piece in the LA Times reviews the latest flip-flop on red meat: new study published in the Annals of Internal Medicine ‘uses best science in place of best guesses’ to conclude that ‘low- or very-low certainty’ evidence exists to link red meat consumption to any...
WRITTEN BY: CAROL HARRISON, RD I was part of a three-person panel talking about Protein at the Home Economist Conference in London, Ontario. This blog is a re-cap of a key take away. Doctor Daniel Moore from the University of Toronto covered protein basics for optimizing health across the lifespan...
Standing at the meat counter – what roast do I buy? Keep in mind the type of meal you want to have. Then pick the roast to match: Premium Oven Roasts are cut from the sirloin, loin and rib. These ever-tender roasts are more of a splurge and make the...

Latest Posts