Blast Past the Weight Loss Plateau

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Weight loss feels great when the numbers are heading consistently towards your goal. The scale going the wrong way can be disheartening and the scale not moving from week to week is downright frustrating. When you’re stuck and can’t seem to get past the plateau, here are some tips to try and get you moving towards your goal.

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Fermenting Series Week 3 – Kefir

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Kefir (proununced ke-fear) is a new-ish product found in the supermarket chiller cabinet near yogurt and other dairy products. It has been tucked in with butter and yogurt at most health food stores for years and actually dates to 1885 in Russia, way before refrigeration.

Adding kefir grains to milk is what produces kefir. The grains are composed of lactic acid bacteria, yeast and polysaccharides. The grains culture the milk, infusing it with healthy organisms or probiotics. The result is a tangy, slightly effervescent drink similar to yogurt. Kefir “grains” have nothing to do with grain, and typically look like small pieces of cauliflower and vary in size from a grain of rice to an almond.

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Fermenting Series Week 2 – Yogurt

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Can you guess what the most-consumed fermented food is? Yogurt.

Fermented from milk and live bacterial culture (like the probiotic acidophilus), yogurt is well tolerated by those sensitive to most dairy products, especially lactose. Lactose is used or eaten up by the bacteria as it proliferates and turns to yogurt.

As you cruise the dairy aisle at the supermarket, there is some stiff competition out there to make it from the shelf to your cart. Many different types of yogurt including low fat and no-fat, Greek, creamy, drinking, bio-yogurt, organic, baby and frozen can add to the overall confusion of which is best to buy and how the family will like it.

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My Local

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I’m not talking about my local bar or drinking hangout as I would be if I was still in England. My local is the place where I buy my food. Produce in particular. The Sweet Potato has been my local since it first opened on Dundas St W in The Junction. I bought produce from the owner, Digs, way before that for my Mommy Chef cooking classes, when he started The High Park Market about two years before that.

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