Written by the Tidings Staff | 08 December 2011

Yes, wonderful eggs are an absolute kitchen essential. Doctor tested, patient approved, eggs are fabulously healthy. We here at Tidings love eggs. They're the binders that make lamb burgers possible; they're the breakfast of champions and the light luncheon fare. Best of all, eggs are among the healthiest of foods available.

In today's fast-paced world, it can be difficult to understand healthy lifestyle choices. It seems as though a new study is released daily detailing a new dietary fad, or a new and improved way to maintain a healthy lifestyle. This is particularly challenging for Canadians who are managing health issues.

Take for example 65 year-old Frank Pearson of Orillia, Ontario. Ten years ago, when Frank was diagnosed with coronary heart disease (CHD), he was both surprised and uncertain of what to do next. While he knew that he would have to make changes to his lifestyle through diet and exercise, he was afraid that it would mean giving up many foods that he'd enjoyed his entire life. "Figuring out how to manage the condition was challenging at first," said Mr. Pearson. "My wife and I had to educate ourselves about dietary cholesterol."

Written by the Tidings Staff | 25 January 2011

According to a survey recently commissioned by Dempsters, only 10% of us are getting enough grain products in our diet. The worst part? Most of us think we're getting too much. Canada's Food Guide recommends eating six to eight servings of grains - such as bread, rice and oats - for a healthy diet. At least half of that should be whole grains.

"Grains, and more specifically, whole grains have proven health benefits," states registered dietitian Jean LaMantia. "Not only are they an excellent source of protein, vitamins and minerals, but people who eat more whole grains tend to have a lower risk of heart disease, cancer, diabetes and digestive issues. And for those of us watching our intake, whole grains can help with weight management as you feel full longer."

Written by Rosemary Mantini | 29 November 2010

Which side are you on? Or, do you sit on the fence and play it safe? Most people have a love/hate relationship with horseradish. That pungent and sharp-tasting herb is revered by many spooned over roast turkey at Thanksgiving. Whichever you camp you may fall into, you've no doubt seen the jars of prepared horseradish lining the shelves of the typical grocery store. But, if you want to try it at its most unadulterated, walk by those jarred versions and pick up a fresh root.

Horseradish looks like a very large parsnip. It has little to no aroma, until you cut into it, that is. Then, like onions, the broken cells release a distinctive taste and smell that's supposed to convince you to turn and run. Unfortunately for the horseradish, that particular mode of self-preservation only makes us want it more. People have discovered that, like onions, the flavour and aroma of horseradish can be quite appetizing . Although it's most commonly sold in its grated form, horseradish can be found whole or in a powder, too.

Wondering how to tame its pungency? Stir the horseradish into a little vinegar, lemon juice, cream or mustard. The more horseradish you add to the mix, the hotter it will be. Two words of caution: use sparingly. Once you've cut into the root or opened the jar, store it in the refrigerator and use it up quickly. After a few months of exposure to air, horseradish darkens, loses its pungency and eventually becomes bitter.