This post is not intended to answer all your questions about sun protection or push you from the sunscreen-using side of the fence to the non-sunscreen-using side, or vice versa. It is merely intended to inform and educate.
For so many years I have been a strong sunscreen advocate. Proper application and frequent application has been shown to greatly decrease rates of skin cancer, so why wouldn’t I use it? Recently I decided to consider the other side of the story. What is in these sunscreens that we so copiously lather all over our bodies?
First things first, there are 2 different types of sunscreens: chemical UV filters and physical UV filters. Examples of physical sunscreens are titanium dioxide and zinc oxide Both types of sunscreen block most UVA and UVB rays, the biggest difference is in the way they act. Chemical UV filters absorb UV light whereas physical UV filters sit on top of the skin and act as a physical barrier. Most sunscreens contain a combination of both types, but it is possible to find pure physical sunscreens.
The trend of this past month has been meal prep. With busy school days and cold winter weather soups & stews have been my go to. Recently the traditional soups have stopped exciting me, and I’ve grown tired of eating out of a mason jar. Enter a simple broth that can be prepped ahead of time & then filled up with deliciousness at the time of eating.
The coconut curry broth is created in less than 15 minutes and turning it into a meal takes even less time. It lets me be a little creative in the kitchen each night, but gets me back to studying in under an hour. Perfection. Continue reading →
That winter wind has definitely arrived in Ontario this week. But I’m not a winter hater like many of the others in Toronto. Winter brings snowy activities, Christmas holidays (thank goodness) and cozy times snuggled under a blanket and a hot cup of TEA.
When the temperature dips I like to have a hot beverage by my side at all times. Tea is a favourite as there seems to be a different variety for every occasion. And many have added health benefits. This is my quick guide to some of your standard varietals. Continue reading →
After 6 years of cooking for myself while in school I think I’ve finally mastered the art of cooking for one. It’s taken a lot of trial and error. I have witnessed an unfortunate amount of produce has rot in my fridge. I have eaten too many pots of chili for weeks on end. And numerous favourites have been missed as the task of making a single serving seemed impossible. This all ends here.
The first step to mastery is meal planning. Entering the store with a good grocery list means to less money spent and less funky smells wafting from the fridge. My list generally includes ingredients to make a large batch of something hearty that can easily be packed for a weeks worth of lunches. And for dinners I plan 2-3 seasonal vegetables and 1-2 protein sources can be easily intermingled in multiple meals. Continue reading →
Fall. The leaves, the crisp air, the pumpkin! I love everything about it. Travelling has reminded me of this.
A character flaw I have, and I know many others can empathize with, is that I’m never quite satisfied with my location, no matter where I am. I think this is what drives me to travel. After spending my second summer in the Canadian Rockies, the mountain air, the natural beauty, I really wasn’t ready to leave. That place grips a piece of my heart tighter than I ever expected. Ontario wasn’t looking so bright when I returned home. But all it took was the metamorphosis of that first maple tree. The reds, the oranges, I don’t know if I could live without it.
With fall comes apples. I reserve my apple eating for this time of year. I’ll admit, i’m a bit of an apple snob. Apples are meant to be served obnoxiously crunchy and dripping with juice. These varieties are found exclusively at your local farmer’s market. If I must succumb to an ordinary apple it will be smothered in cinnamon and peanut butter for maximal enjoyment. This fall I’ve been experimenting with another apple product, apple cider vinegar. Continue reading →
The past 5 years have involved more dietary changes than I can count to try and get my digestive system happy again. I’ve eaten dairy-free, gluten-free, sugar-free, grain-free. I’ve followed a Candida diet, vegan diet, SCD diet, and FODMAPs diet. It’s been a challenge but I’ve most definitely benefited.
FODMAPs stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols. The FODMAP diet eliminates these 3 types of carbohydrates and polyols (a sugar alcohol) from the diet. These molecules are easily fermentable and poorly absorbed in the gut, and thus have been linked to multiple symptoms seen in IBS (irritable bowel syndrome). If you want to learn more, this article published in Alive magazine provides a good summary.