Category Archives: Nutrition

Why We Love Food – and How Food Love Goes Bad – Part 1


The belly rules the mind. Spanish Proverb

A lot of people truly do not understand why they are attracted and obsessed with food. Let’s be honest, people just want to fix what is wrong and not really get into “the meat and potatoes” of why, how, etc. Here is a quick summary of the science behind it all. Part 2 will go over how you can better understand food and your dislikes and likes, and for some of you, retune yourself to what you really should get from the food you eat.

Recent research that has found the forces that have powerful influence over the choices we make about food reveal significant patterns in the neurological workings of the human brain. The systems and circuits activated in both subconscious and conscious food choice are also involved in other areas of human life – moods and emotions, addiction and withdrawal, as well as broader themes like evolution and society. The connection between all of these concepts within the human brain is mind-blowing. The more in-depth this research is studied the more we will understand the bond of human and food conditioning.

Evolutionary biology determines the fact that many humans instinctively desire foods high in fat when grazing and having meals. The thrifty-gene hypothesis provides an explanation for this: in previous societies, like that of the hunter-gatherers, humans who were able to find and store fat were favored by natural selection. What does this mean?Continue reading→

To Buy Organic or Not Organic…that is the question!

There is a steep reality to the availability and affordability of what one can eat organic. Here is a quick little cheat-list that we give all our patients and clients. A great rule of thumb is to plan out your meals first and try to incorporate organic if possible and when necessary.Continue reading→

Which Frying Pan? Why not Teflon?


One of the reasons Teflon is still in wide use in cookware is that has been difficult to determine what the real source of these chemicals in the people’s bodies is. In addition to non-stick cookware, the chemicals are found in many consumer products including shampoo, food grade paper products, carpets, lubricants, rug cleaners, garden tools, and even zippers. PFOA is released as water and air pollution during the manufacturing of carpets, clothing, and paper. These chemicals have been found in tested air, water, and food in every North American city where testing has been done. Sadly, the majority of us have this in our bloodstream as well.

Non-stick cookware became all the range in the low-fat craze, that sadly, so many people still adhere to as their main and only viable diet option. Less butter, less oil and voila – your food could be cooked at high temperature in the same fashion!

Now with time passing, we are learning that both non-stick cookware in its traditional sense and a low-fat diet in its traditional sense make no sense!
So, what are better options?

Well, first off your main 2 options are stainless steel and cast iron.

However, there is a secret to making this transition easier.

HOW YOU HEAT THE PAN.

The pan must be heated to the correct temperature BEFORE adding oil or the ingredients.

Now add a few drops of water to check if the temperature is hot enough. If the drops of water, instead of sizzling, bead up and dance around the pan without evaporating, like drops of mercury, the pan is just right.

All together now: HOT PAN/COLD OIL.

We will talk more about oils and butters in the weeks ahead.

Purchase recommendation:
11” stainless steel fry pan
12” cast iron

If you really must stick to non-stick, many manufacturers are now making lines without PFOA – before purchasing, I recommend researching and asking around.