Day: May 1, 2020

All about “Bread”

May 1, 2020

Choose a good bread Read the list of ingredients: look for the terms “integral”, “sprouted grains”, “whole” in order to obtain the greatest amount of fiber possible. Beware of the terms “enriched wheat flour” or “multi-grain” which does not necessarily indicate that the flour used is whole and that it has not been refined. Look at […]

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All about “Sorrel”

May 1, 2020

History of sorrel The Roman and Egyptian peoples used sorrel for its digestive properties. In ancient French, the word sorrel derived from the word surele means “on”. In the Middle Ages, it was also used to prevent scurvy. The sorrel was transported by the first English settlers to Canada. Nutritional value of sorrel Per 100 g (2/3 cup) Red sorrel […]

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All about “Olive”, a Mediterranean fruit

May 1, 2020

The fruit of the olive tree is commonly consumed in Mediterranean countries where its culture occupies an important place. The great interest in the health benefits of the olive and its oil comes from the results of studies that have demonstrated a low incidence of coronary heart disease and certain cancers in countries where the diet […]

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All about “Oregano”

May 1, 2020

Oregano or common oregano, also wild marjoram or perennial marjoram, is a perennial herb from the Lamiaceae family. It is used for its aromatic properties in cooking and for its medicinal properties. Oregano oil is used in perfumery and in pharmacies. Characteristics of oregano: Rich in antioxidants; Anti-infectious; Anti-skeptic; Anti-bacterial; Relieves digestive disorders. What is oregano? Food […]

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All about “Green Onion”

May 1, 2020

Health profile The green onion is an aromatic plant which, in Quebec, is improperly named “shallot”. Elsewhere in the world, it is sometimes called ”  spring onion  “. Its flavor is somewhere between that of onion and chives. The white part of the green onion is used like the onion, while the green part is generally considered to be a fine herb. […]

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All about “Marjoram” close to “Oregano”

May 1, 2020

Marjoram is a perennial plant native to West Asia and the Mediterranean basin. It is eaten as a spice and its flavor close to oregano is used in Italian and Greek dishes. Its small down-covered leaves differentiate it from oregano. Characteristics of marjoram: Source of antioxidants; Source of vitamin K; Contains copper and potassium; Fight against the […]

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All about “Onion”

May 1, 2020

Health profile The onion is a universal flavor, consumed in all regions of the world. There are several varieties, some of which are particularly rich in antioxidants. The onion is part of the large family of alliacs and, like garlic, it is attributed certain beneficial properties for health. Active ingredients and properties Several prospective and epidemiological studies have shown that a high consumption of […]

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All about “Barley”, a fiber-rich grass

May 1, 2020

Barley is a cereal, from the grass family, from regions with a temperate climate, cultivated for its grain, used in animal feed and for the manufacture of malt in the beer industry; the grain itself. Barley characteristics: Rich in fiber; Rich in beta-glucan; Stimulates transit; Play on satiety; Contains phosphorus and magnesium. What is barley? Barley […]

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