In his book “Whole: Rethinking The Science of Nutrition”, T Colin Campbell discusses some great research conducted by his colleague Rui Hai Liu. Liu found that vitamin C from apples is only responsible for a small portion (0.4%) of the apple’s anti-oxidant activity. ... READ MORE...

All About Iodine and Dulse Dulse, pronounced like “pulse”, is a red seaweed harvested in the cool waters along the Atlantic coast of Canada and also along the shores of Ireland and Norway. Like all seaweeds, dulse is a rich source of iodine. Some Whole Food Plant-Based ... READ MORE...

Sir Paul McCartney – Whole Food Vegan In 2014, I learned that Ringo Starr had been following a plant-based diet for quite some time. This did not surprise me all that much as his ability to move and perform on stage belied his age, which was 73 at the time. I had known ... READ MORE...

Dr. Doug Lisle recently appeared as a special guest on a Dr. McDougall webinar and answered questions on a variety of topics. The entire webinar lasts close to one hour and is well worth the time investment. I’m confident that even the most experienced follower of a ... READ MORE...

There are two types of legumes: mature and immature. Mature legumes are the dried seeds found inside pods that hang from the stems of certain plants. They are excellent sources of fibre (approximately 15 g/cup), rich in protein, and low in fat…Green beans and peas, ... READ MORE...