Flavour of the Week


  • Ever wonder why some crave ice cream and chocolate when stressed, when others want savoury? New research from the Monell Chemical Senses Center suggests that glucocorticoid “stress” hormone receptors are found on the tongue, particularly concentrated in taste cells sensitive to sweet and umami flavors. Researchers think this may help to explain altered taste perception and intake during periods of high stress.
  • Here’s a great – albeit long- article from The Atlantic, “Being Happy with Sugar.” The gist? Sugar is sugar is sugar – whatever name it’s called and whomever is endorsing it. Whether it is cane sugar, agave or high fructose syrup, it’s still sugar and you shouldn’t eat too much of it.

    But are we going to sweat that delicious, chock full o’ sugar small ice cream we just ate? Nope! That’s why we don’t eat them everyday. We love the article’s quoting of the 1980 USDA nutrition guidelines: “Food alone cannot make you healthy.” Indeed it cannot! Keep it simple and shoot for eating unprocessed fresh foods at least 80% of the time, with 20% guilt-free wiggle room.
  • TGIFNo more mindless munchies! Check our colleague Casey Berglund’s recent article in the Globe and Mail with some great suggestions to be more mindful when you are eating and listening to those natural fullness cues.
  • A recent meta-analysis suggests that a higher intake of protein may reduce risk of stroke. Before you throw a steak on the BBQ, the amount of protein needed to reduce risk was amount 20 g per day and the relationship was strongest in those consuming protein from fish sources.
  • Ice cream sales skyrocket in the summer, but you may want to think twice before getting your ice cream fix at McDonald’s. Check out this list of the 10 biggest calorie bombs at McDonald’s – a 16 oz. M&Ms McFlurry will set you back 930 Calories!

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