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NutriStart has recently updated their unique NutriPods line; replacing folic acid with its much more absorbable form of Methylfolate (L-5 MTHF). This form of the nutrient is directly bioavailable, independent of genetic variants of folate dependent enzymes; mitigating the risk of accumulating unmodified folate in the body.

NutriPod pre-made packs fit easily into your pocket, purse, or backpack. Save time and up to 50% off the cost of buying these nutrients separately. Convenient, ready-to-go packs make taking your vitamins a snap. Every bottle contains 30 individual convenient pod packs. For more info, go to


Sidney, British Columbia – May 11, 2021 – Cascadia Seaweed is launching its new Kove line of seaweed-based products on Thursday, May 20th with a brand reveal and giveaway during their inaugural Seaweed Days festival. Seaweed is a regenerative powerhouse for the planet; beyond capturing carbon and producing oxygen, it is incredibly healthy for humans to eat. Register to be one of the first to try Kove’s new seaweed-based food products, plus get the chance to win a coveted West-Coast Getaway for 2 to Moutcha Bay Resort.

“We can’t wait to welcome you to the Kove for this exclusive preview when we’ll reveal our new line of seaweed products, unveil our logo and creative, and share our sustainability story,” said Desirée Dupuis, VP Sales & Marketing, Cascadia Seaweed. “Seaweed and algae produce up to 80% of the world’s oxygen supply. Grown using only sea and sunlight, Kove is a sustainable and delicious way to snack.”


Regenerative ocean farming is growing crops that breathe life back into the ocean. That’s why seaweed is the future. The earth’s atmosphere is being filled with carbon, and as the carbon rises, so does the temperature. Seaweed removes megatons of carbon each year.


Kove and its parent company, Cascadia Seaweed work closely with First Nations and coastal communities to help cultivate seaweed in ways that are climate and people positive.


Ancient cultures knew what we are only rediscovering; seaweed is incredibly healthy for humans to eat. It’s good for you and the planet too.


LOS ANGELES, CA – (May 4, 2021)– Vie 4 Health, LLC, announces the launch of Vie, a vitamin and energy drink mix formulated in conjunction with top dieticians and vitamin formulators for those on a plant-based diet and anyone reducing their meat and dairy intake. Mixed in 16 ounces of water, the all-natural, 100% plant-based fizzy drink delivers 24 vitamins, minerals, and amino acids as well as guarana and green-tea caffeine for a natural energy boost.

As stated in this recent article in Forbes, we as a global community have become far more conscious about our health as a result of the COVID pandemic. Vie vitamin and energy mixes were made specifically for health conscious people who want to safeguard their nutritional intake yet avoid the additional unwanted ingredients contained in a traditional non-vegan multivitamin and energy drink.


Unlike traditional vitamins, Vie plant-based vitamin drink mix:

  • Is 100% plant-based, with a formula that includes extra B-12, Omega-3s, amino acids, magnesium, zinc, and more
  • Is absorbed into our bodies faster than pills or gummies (and don’t we all need to drink more water!)
  • Is made with natural ingredients that you can actually see—flaxseed, pumpkin seed and grape seed
  • Gives athletes, busy parents and weekend warriors sustained energy for their on-the-go lifestyle without sugars and artificial colors
  • Provides the necessary nutrients to strengthen immunity, reduce brain fog and improve mood 

Some of the most influential medical institutions in the world have addressed the need for those on a plant-based diet to focus on certain nutrients. In a recent article, the Mayo Clinic stated, “The more restrictive your diet is, the more challenging it can be to get all the nutrients you need.” Also, speaking specifically about Vitamin B-12 deficiency, Colleen De Bellefonds in Women’s Health magazine writes, “Not getting enough (Vitamin B-12) can put you at risk for a specific type of anemia that can eventually lead to nervous system damage.”

“Experts state eating a plant-based diet is better for your health, the environment and of course is more humane, but getting the nutrients you need can be a challenge,” states Vie 4 Health Founder and CEO Greg Newman, “and that is particularly true with people who are returning to their busy, post-COVID lives by going to the gym, traveling, commuting and shuttling their kids to school and sports.”


  • 100% plant-based and cruelty-free
  • Packaged in single use, portable, recyclable stick packs
  • Price: $19.99 for a 15 pack, $29.99 for a 30 pack
  • Available in lemon-lime, orange and grape flavors
  • Packed with 24 vitamins and other vital nutrients
  • Purchase at

3farmers logo 300x297SASKATOON, SK—Three Farmers Foods Inc. (“Three Farmers” or the “Company”), a farmer founded and family run manufacturer of pulse snacks, has received C$2.65M  in funding led by Golden Opportunities Fund Inc. (“Golden” or the “Fund”) and Export Development Canada (“EDC”). The round of investment will fund the Company’s strategic growth plan.

Three Farmers was founded on the belief that everyone should have wholesome food to eat and an understanding of where it comes from and how it’s made. Proceeds from this investment will allow Three Farmers to continue its growth strategy bringing healthy, wholesome pulse based snacks to Canadians and the rest of the world and to create connections between growers and consumers, especially during the pandemic. Golden and EDC, through their partnership with Three Farmers, have identified the abundance of opportunity in a growing desire for healthy, clean foods that are locally and sustainably produced recognizing that consumers are increasingly aware of the food ecosystem and have a desire to support farmers as well as local, and women-led, businesses.

Established more than a decade ago, Three Farmers are real farmers committed to preserving the land through sustainable growing practices and providing nourishing foods with ingredients sourced and grown on family farms, adding value through its proprietary roasting technology, to deliver homegrown healthy snack products to the world.  As an established consumer packaged foods brand, the Company delivers a variety of product lines including Three Farmers Camelina Oil and Three Farmers Roasted Snacks consisting of roasted chickpeas, roasted peas and whole roasted lentils. 

With its home base in Saskatchewan, the Company was founded by three farmers, a group of second and third generation local farmers, and two local sisters – Natasha Vandenhurk, Chief Executive Officer and Director, and Elysia Vandenhurk, Chief Revenue Officer and Red Seal Chef.  Although the company’s products are all locally sourced, Three Farmers has grown to have a global reach with the Company’s healthy snack products now sold in over 4,000 retailers across North America, including all national grocery retail chains, and online through the Amazon platform.  


Take one part pandemic, add one part food guide recommendations to consume more meat substitutes, season with years of nutrition research with athletes to improve their metabolism and performance, and voila, you’ve got an online cookbook with 50 tasty legume-based recipes.

University of Saskatchewan (USask) researchers Phil Chilibeck and Gord Zello have used a $10,000 award from the Saskatchewan Health Research Foundation’s (SHRF) Research Connections: COVID-19 Rapid Response program, to fine-tune and publish online a unique collection of clinically proven recipes that use lentils, chickpeas, beans and peas.

“We’ve been doing research with pulses for at least 15 years, and it was always our intention to get a book out to the public so that other people could benefit as well,” said Chilibeck, professor in the College of Kinesiology.

SHRF’s rapid response call for COVID-related projects was timely, providing the resources they needed to move ahead with the work required to publish the recipes online, he said.

“Pulses are perfect food for people during times of decreased activity, such as during a pandemic,” he said. “These foods are extremely beneficial in reducing risk factors for cardiovascular disease, diabetes, hypertension and obesity—conditions that put people at greater risk because they can lead to complications if they get COVID.”

Among other benefits of pulses is their low cost of adding protein to the diet, long shelf life, and ease of cooking, making them ideal to take along on such things as camping trips. The ability to store pulses for a long time also means people could require fewer trips to a grocer, also a plus in a pandemic.

Chilibeck said former PhD student Maryam Kazemi initially put together the recipes, and several students, including Leandy Bertrand, now a post-doctoral fellow, also contributed. Chilibeck and nutrition professor Zello spent time over the past year fine-tuning the recipes by experimenting with the spices to make the recipes as tasty as possible.

The researchers also worked with the Food Development Centre in Saskatoon to create pre-packaged meals based on some of the recipes. These are currently undergoing trials, with the aim selling them to the public.

So, what is Chilibeck’s favourite among the recipes? He’s partial to one that has lentils with bulgur wheat and caramelized onions, which he admits doesn’t jump off the page based on the ingredients but is downright delicious. For ease of cooking, he goes with the Memories of Mumbai chana masala. With 50 recipes to choose from, there are plenty of choices. 

The group is called EPIC Health (Eating Pulses Improves Cardiometabolic Health), and the recipes are found on the website: The website provides links to an Instagram page and YouTube channel that are works in progress, and provide the basics for cooking pulses and a few videos on making some pulse-based meals.


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