microbiote microbiotia

World Digestive Health Day 2020: Spotlight on “Gut Microbiome”

Cinzia Cuneo May 26, 2020

May 29th is World Digestive Health Day. Held annually since 2004 by the World Gastroenterology Organization, this day is an opportunity to raise awareness and increase knowledge about the health of the digestive system.

This year’s topic is “Gut Microbiome: A Global Perspective”. In fact, the results of research in recent years have demonstrated the fundamental importance of the microbial communities that inhabit the human gut.
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jardin gardening balcon balcony garden

How to Create a Garden on Your Balcony

Jeanne Dumouchel May 25, 2020 , , ,

Creating a garden on your balcony is an easy, practical, rewarding and accessible project. It’s so nice to have access to fresh herbs as well as your own fruits and vegetables for cooking. Even if you don’t have access to land, it’s possible to design a lush and diverse garden. Follow these tips to start your own small garden on your balcony!

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PVT protéine végétale texturée Textured Vegetable Protein

Textured Vegetable Protein

Jennifer Morzier May 25, 2020 ,

Textured vegetable protein or TVP is gaining in popularity and it has every reason to be! In addition to being an excellent source of protein, it also has the advantage of being very economical and versatile in the kitchen. TVP is a perfect substitute for ground meat in your favourite recipes and helps make your meals more plant-based!

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5 Good Habits to Adopt to Improve Your Physical Condition

Fédération des kinésiologues du Québec Mon kinésiologue May 17, 2020 ,

Unfortunately for us, bad habits are easy to begin and are sometimes difficult to stop. Here are 5 easy-to-incorporate daily habits that can positively impact your health.

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Seitan, an Excellent Meat-Alternative

Cinzia Cuneo May 1, 2020 , , ,

Seitan is a plant food, made from wheat protein (gluten), invented, it seems, about a thousand years ago by Buddhist monks who wanted to follow a vegetarian diet, and which then spread throughout Asia. The term “seitan” is much more modern, as it was introduced by Georges Ohsawa (1893-1966), the founder of macrobiotic cuisine. In Japanese, the word seitan means “protein-based.” It is also called “Buddha’s food” and wheat gluten.

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