I need to boost my Vitamin B12 intake. It was suggested that I get 1000mg SL (sub-lingual) tablets, ones that go under my tongue. Do you have any suggestions what I should be taking?Read More
If you have health and nutrition related questions we have answers! Our Registered Dietitian will provide health and diet tips to help those with health goals, allergies or those with special dietary concerns. Have a question? Email email@example.com, subject line "Ask the Dietitian" and ask away!
I was wondering if you could talk more about how diet affects people with MS and auto-immune diseases. I've heard things like the Solanaceae family [nightshades], dairy from any animal, and sugars from fruits are all known to cause flare ups. Internet sources are helpful but inconsistent. Any advice?Read More
I have kidney disease. I have been told to reduce milk in my diet and have had almond milk or such recommended. There are many choices on the stores shelves. What is your best choice or recommendation?Read More
I know considering that I have high cholesterol I probably shouldn’t be looking at ice cream or frozen yogurt, but I’ve heard everything in moderation is fine. My question is did I make the right choice in putting down that ice cream bucket? What should I look for when I look at nutrition facts (numbers to be exact) and how much should I limit myself?Read More
The fact is that science doesn’t point to a causal relationship between dietary factors and ADD, but anecdotal evidence from parents of children with ADD would say there some things that are certainly worth checking out.Read More
Eating well for diabetes means building your meals and snacks around protein, healthy fats, fibre and long-lasting carbohydrate. Having a combination of nutrients acts to slow the release of sugar into your bloodstream, keeping blood sugar levels from rising (or subsequently falling) too quickly. Also, it is recommended that people with diabetes limit the amount of salt and fat, especially saturated fat, in their diet. If you think of dividing your food on a luncheon-sized plate, half of your plate should be veggies, one-quarter of your plate should be protein and the starch component should make up the remaining quarter. A glass of calcium-containing beverage and a piece of fruit can round out a meal nicely.Read More