In recent years, many gluten-free products have appeared on supermarket shelves. Celiac disease, a desire to lose weight, a belief that these products are healthier: what is the real interest in adopting a gluten-free diet? What are the benefits and the drawbacks?

Made with pureed chickpeas, tahini (sesame paste), olive oil, lemon juice, garlic and salt, hummus (hommos, hoummous, houmos, oumos or houmous) is originally from Orient and has a growing number of fans around the world. There are numerous variations on hummus, depending primarily on the choice of spices.

Often maligned as the cause of all our ills, fat definitely gets a bad rap. And yet some fats, such as the omega-3 fatty acids, are essential to good health. In recent years, there has been a great deal of interest in these fats, since they have been found to have numerous benefits for the cardiovascular and endocrine systems as well as the brain.

A member of the family Ericaceae, also known as the craneberry, mossberry and bearberry, the cranberry has a lot to offer. Recognized as one of the most antioxidant-rich fruits, surpassed only by blueberries, cranberries are also a good source of vitamin C and fibre

Often shunned because it was thought to be too high in calories, pasta has recently found its way back into our diet and its unfairly maligned reputation has been restored.

How many times a day do you hear people complain about not having enough time?

Food is a topic of increasing interest to many Quebec consumers. More than just a simple matter of survival, eating is now synonymous with health and well-being. But what if our daily food choices could also prevent and even cure diseases? How would this affect our mealtimes? Let’s take a closer look at functional foods.

Cultivated for millennia in Asia, rice is a staple in the diet of several billion Asians and, after wheat, the most widely consumed grain in the world.

The origins of feta cheese date back to ancient Greece. In the eighth century BC, Homer wrote in his Odyssey about a cheese considered to be the ancestor of feta. He tells how one day the Cyclops Polyphemus was surprised to discover that curdled sheep’s milk had turned into a pleasant-tasting compressed paste, evoking the cheese we enjoy today.

Long viewed as boring or strictly for vegetarians, legumes today have an enviable place in the diet of all Americans. The springtime tradition of the cabane à sucre, with pea soup and baked beans, has expanded to include a variety of dishes from faraway places that are enjoyed year- round. Hummus, lentil salads, bean salads, chili and minestrone offer a vast array of possibilities with unexpected benefits.