Posted by Dr. Colin Campbell on Jul 23, 2013 in Blog | 0 comments

Ingredients 1 package (7 g) unflavoured gelatin 1/2 cup (125 mL) water 1 tbsp (15 mL) granulated sugar 2 cups (500 mL) fresh or frozen strawberries, (thawed if frozen) 3 cups (750 mL) 1% vanilla yogurt Directions 1.In saucepan, sprinkle gelatin over water; let stand 5 minutes. Heat over medium low heat until gelatin dissolves; stir in sugar until...

Posted by Dr. Colin Campbell on Jul 23, 2013 in Blog | 0 comments

Neuropathies are characterized by an increasing loss of nerve fibre function – a diabetic neuropathy suggests that it is caused by complications from high blood sugar levels in Type 1 and Type 2 diabetes mellitus.  Neuropathies affect up to 50% of diabetics making it the most common complication.  Diabetic peripheral neuropathies start at the ends of...

Posted by Dr. Colin Campbell on Jul 23, 2013 in Blog | 0 comments

Frozen Yogurt Almond Bars Ingredients 4 cups (1L) whole grain flakey cereal (choose a cereal with at least 2g of fibre and < 6g of sugar per serving) 15 reduced fat graham crackers ¼ cup (50mL) almond butter 1/3 cup (75mL) unsweetened apple sauce 3 cups (750mL) reduced fat frozen vanilla yogurt Directions  In a food processor combine cereal,...