NutrIMM Study
8602 112 street NW T6G2P Edmonton, AB, Canada

The purpose of the NutrIMM study is to see how weight, diet, and blood sugar levels affect immune function. Find out if you are eligible here: bit.ly/nutrimm

Leftovers are often consumed from friends and family gatherings, holiday festivities or from dining out. There are food safety tips that can be followed to properly handle leftovers in order to safely consume them. Handling leftovers: Keep foods out of the danger zone (4C-60C) to prevent growth of pathogens Throw away cooked food left out at room temp for > 2 hours ... Cooling leftovers: Refrigerate leftovers in shallow containers that are uncovered so they cool quickly Leave the lid off until the food is cooled to refrigeration temp (4C) - Consume refrigerated leftovers within 2 to 3 days Reheating leftovers: Reheat to an internal temperature of 74C Use a digital thermometer to check temperature Reheating gravies, soups and sauces must reach a rolling boil & stir occassionally Throw out leftovers that have been reheated Check out this website for more food safety tips on how to store different food products: https://www.canada.ca//gen/food-safety-tips-leftovers.html

Firstly, it is important to note that ensuring blood sugar levels are being controlled is key to managing T2D! The following are some important things to take care when living with diabetes: 1. Healthy Eating -To control your blood sugar levels, eat healthy meals and snacks as well as spreading your carbohydrate consumption throughout the day! ... 2. Physical Actvity -In short, physical activity has been proven to increase insulin sensitivity, which is a concern for those who have T2D 3. Aim for a healthy body weight -This will help decrease the risk of cardiometabolic complications, and improve glycemic control and quality of life And lastly...... 4. Monitor your blood glucose levels! - Test your blood glucose levels to keep track of your sugar levels and ensure you are within your target range As always, please speak to your designated medical professional to ensure that your treatment and/or medications are specified to you! See more

A healthy meal not only starts with healthy ingredients, but the way the ingredients are cooked also matters when preparing a healthy, nutritious meal. Some techniques of preparing and cooking meals may require lots of sodium, sugars or saturated fat. Examples include: -curing -deep frying (require lots of oil)... -caramelizing Try one of these healthy cooking techniques instead the next time you prepare food at home : -baking -broiling -steaming For more healthy cooking techniques, please check out: https://food-guide.canada.ca//tip/healthy-cooking-methods/

Fibre is a non-digestible carbohydrate found in many plant foods that cannot be broken down by the human gut. There are two types of fibre: water soluble and water insoluble. Soluble fibres absorb water during digestion. Their purpose is to increase stool bulk and may decrease blood cholesterol levels. Examples include: apples, oranges, dry beans, oats Insoluble fibres are not broken down during digestion. They promote movement in the bowel. Examples: vegetables, pasta, ...bran, brown rice, cereal. There are many ways that you can increase your daily fibre intake: consume breakfast cereals that consist of barley, wheat or oats Switch to multigrain breads & brown rice Add an extra vegetable to every meal incorporate fruits, nuts or wholegrain crackers into diet (as a snack) #fibre #healthyeating #healthyeatinghabits See more

Thawing foods is a regular part of our lives - whether its thawing leftovers, pre made meals, raw meat, poultry, and more! Contrary to popular belief, it is actually not safe to thaw perishable foods at room temperature. When food is thawed at room temperature, this may lead to lead to foodborne illness. The safest way to thaw food (especially raw meat, poultry, fish or seafood) is in the refrigerator. Alternate ways to thaw foods include defrosting in cold water or in the ...microwave. Also, be sure to use optimal hygiene! For more information on how to properly thaw, please visit: https://www.canada.ca//general-food-/food-safety-you.html and https://www.fsis.usda.gov/shared/PDF/Big_Thaw.pdf

What is Type 2 Diabetes (T2D)? T2D is the most common type of diabetes (90% of the Diabetes cases in Canada). T2D occurs when the body does not make enough insulin OR the body does not use the insulin that it produces properly. Insulin is a hormone that decreases blood sugar levels after a meal, ensuring that blood sugar levels are regulated. What are some of the symptoms of T2D... Its important to note that there a wide variety of symptoms and some with T2D have no symptoms at all! However, the most common symptoms are as followed: -urinating often -feeling very thirsty -blurry vision -Extreme fatigue -Cuts/bruises that are slow to heal -Frequent infections Be sure to consult with your doctor/physician to discuss and confirm any symptoms and diagnoses #Diabetes #type2diabetes #Nutrition

Did you know? Free radicals are constantly being formed in our bodies and when levels are too high can have a negative impact in our health. Our body has its own processes to keep free radicals under control; however, some antioxidants found in food may also help protect our cells from free radicals. Some benefits of antioxidants in fruits: (citrus fruits): rich in flavonoids which have been linked with improvements in brain health (especifically the risk of neurodegener...ative disease such as Alzeimer's Disease and Parkinson's Disease). (berries): rich in polyphenols that might have benefits for some chronic diseases.

The New Canadian Food Guide was published in January 2019 and has some great tips on how to develop and maintain a healthy diet. One of their recommendations is to limit highly processed foods. Highly processed foods/drinks have excess amounts of sodium, sugars, and saturated fats which in turn, when consumed in a high amounts, can increase risks of chronic diseases Tips to limit highly processed foods include and are not limited to: replacing sugary drinks with water, stoc...king your kitchen with healthy snacks (e.g. nut, carrots), use the food label when grocery shopping to make informed choices, limiting the use of highly processed spreads and dressings in your meals/snack. There are different levels of processed food: 1. Unprocessed/minimally processed: fresh/whole foods such as vegetables and fruits, nuts, and legumes 2. Processed: Ingredients added to foods and packaged; foods which have been altered but are not detrimental to your health. A few examples include cheese, tofu, and canned tuna 3. Ultra processed foods: Contain many highly manipulated ingredients. Foods such as candy, hot dogs, soft drinks, chips. This highlights that not all processed foods have added sodium, sugars or saturated fat! Some processes are used to ensure a safe and convenient food supply, preserve food, and retain nutrients; such as pasteurization, drying, canning, freezing. However, it is typically ultra processed foods that are high in components that increase risk of chronic diseases when consumed in high amounts. To find out more information, visit the Canadian Food Guide at: https://food-guide.canada.ca//limit-highly-processed-foods/