A spoonful of sugar may, as Mary Poppins sang, help the medicine go down. But too many spoonfuls will probably increase your need to take medicine in the first place. Too much sugar—or rather, the unproductive calories it delivers to the body—can lead to weight gain, diabetes, and heart disease, among other health problems. How much is too much? An American Heart Association study found that Americans consume an average of 22 teaspoons a day (during 2001-2004). AHA guidelines... [read more]

Wills and powers of attorneys aren’t just for the wealthy - they are essential legal documents everyone should have, as they dictate how you or your assets are to be cared for or dealt with in the event you pass away or become incapacitated. A properly drafted and executed will (or wills) ensures that your assets are distributed, and your minor children are taken care of, according to your wishes in the event of your death.  Powers of attorney are equally important documents that... [read more]

If you spend most of the winter outside Canada, you may want to explore the opportunity to rent out your Canadian home while you’re away.  Renting out your Canadian residence can have a number of benefits, including helping to cover the costs of your winters away. The extra income can be used to supplement or even offset the cost of your winter home or rental. Another benefit is that your home will be lived in and therefore you won’t have to find someone to inspect it daily... [read more]

Scientists are thinking that the world’s oldest bird may not really be a bird after all. Paleontologists have long considered the archaeopteryx the world’s oldest bird. Fossilized remains were discovered in 1861, revealing an ancient animal with the feathers and wings of a bird, but the tail and teeth of a dinosaur. Classified as an avian, their status is now in doubt thanks to new research conducted by scientists at China’s Linyi University. As reported by the Guardian,... [read more]

One of the most important ingredients in scrambled eggs is air. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl, but for the time being, incorporating air into beaten eggs requires good old-fashioned elbow grease. The more you whisk, the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs.... [read more]