Emma Lessard

When will the Canadian Gov’t address food deserts in Northern Canada? Although residents have access to healthy options, the cost of obtaining healthy food is not proportional to residents’ income. Therefore, a balanced diet remains inaccessible. #food2150 #osorio @UofGFoodProf

Think poly-unsaturated fats are just a one-trick pony? Guess again! A growing body of research suggests n-3 and n-6 fatty acids help with a variety of conditions (such as diabetes, cancer, & other autoimmune diseases), not only cardiovascular disease. #liu @uofgfoodprof #food2150

White spots on your cheese? Don't assume that it is mould! The white specks could be Ca-dl‐lactate crystals, which are formed in the racemization of lactate. Although these crystals may appear unsightly, they are not detrimental to health! #mcsweeney @uofgfoodprof #food2150

Superbugs and other environmental threats are often used to villainize GMOs! However, GMOs provide many environmental benefits, such as reducing net pesticide usage. In addition, the risk of superbugs can be mitigated with persistent supervision. #edgerton @uofgfoodprof #food2150

Craving sugar? Opt for fruit instead of candy! Fructose has a lower GI than glucose, which allows a slower rate of absorption and prevents drastic increases in plasma glucose levels. Small doses of fructose can even help improve glucose tolerance! #clemens @uofgfoodprof #food2150

The geographical source of your meat greatly affects its composition! Chinese and American pigs have higher intramuscular fat (IMF) content than conventional European pigs; IMF is positively correlated with percentage of oxidative fibers. #food2150 #listrat @uofgfoodprof

Forget about biceps, your tongue is the most impressive muscle you have! The tongue plays a large role in recognizing food texture and size, which allows our tongue to adjust the orientation of the food we eat to allow for more efficient chewing. #chen @uofgfoodprof #food2150

Are our food sources in danger? High ozone levels can greatly affect plant function by making them more vulnerable to pests, disease, & weather changes. With increasing ozone levels, this could result in grave consequences for many of our crops! #challinor #food2150 @uofgfoodprof

What is lurking in your food? Seemingly harmless compounds like choline, present in meat & eggs, can be metabolized by species present in your microbiota into toxic compounds such as methylamines. These compounds are linked to atherosclerosis! #Food2150 #Tremaroli @UofGFoodProf