All posts by Patricia Thompson

Nutrition challenges & COVID-19: Boost your immune system

Corona virus is among a new breed of modern viruses for which medical science does not as yet have any specific treatment/medications. This is similar to the period 1940s to 1960s when we were plagued with polio, whooping cough, measles, chicken pox and similar epidemics, now under control with vaccinations. Many who lack immune competence will succumb and die and the vulnerable groups are usually the very old and very young.  In young children Continue reading

Careful With Those Food Labels

Did you purchase your brand of bread because the package said “Cholesterol Free” or low sugar?  What about the brand of macaroni or ketchup you selected?  There is no advantage in doing this since these items are not sources of cholesterol anyway. These are all plant based products and only products containing foods from animals will have cholesterol. In fact, such a claim ought only to be made if cholesterol had been removed from the product. Likewise, low or reduced sugar bread may be higher in calories than regular bread. Continue reading

Health Benefits of Food Colours

In the past, any discussion on food colour attracted negative reactions because this is generally considered to be artificially added to foods or produced by some undesirable chemical reaction during cooking.  Natural food colours associated with fruits and vegetables however have been found to be beneficial to health.  These foods have a range of colours that are due to the pigments and are grouped as phytochemicals meaning chemicals of plants that may have no chemical relationship to the nutrients. Continue reading