I have been experimenting with different kinds of pasta – many higher in protein than traditional wheat pasta and often more digestible. Some are made with pea protein, some use lentils, some other grains and one with A much reduced calorie content made with konjac flour (my version called them zero noodles – not quite
Get ahead with some simple but effective ideas for healthy food swaps for Thanksgiving and Christmas (but use throughout the year too!). GUEST POST: ‘Tis the season to be tempted. As the cold weather intensifies and holiday parties line up it is hard to stay away from your favourite winter warmers. We’ve thought of a few
GUEST POST: More people than ever are buying into the gluten-free trend – not necessarily because they are suffering from coeliac disease, but because it has achieved a bit of a ‘health halo’ status. Just the mention of ‘gluten-free’ on a packet seems to endow some mystical health benefit to it! There has been an explosion
GUEST POST: We know that a healthy, balanced diet is the key to a healthy body, but it can be tough knowing exactly which foods are the healthiest for us, with the constant barrage of new studies and research branding certain foods as either hero or villain when it comes to our health.
Many patients report food intolerances, especially immediately following surgery once you are allowed to progress to “normal” eating. Some foods may not sit well and cause an uncomfortable feeling or discomfort for a while. What should you expect if you are a pre-op patient or early post-op? What are considered “normal” food intolerances? Are