TORONTO — Ontario’s COVID-19 testing levels lagged well below its capacity for a fifth straight day Friday, as at least one local health unit looked to boost its numbers through random testing.
As we head outdoors to ramp up our fitness routines this spring, many of us will find ourselves sidelined by easy-to-prevent injuries.
To reduce the risk of injury, Anthony Harper, a Canadian certified pedorthist and president of the Pedorthic Association of Canada, shares these tips:
TORONTO — As the scope of the COVID-19 outbreak continues to increase internationally, Ontario is taking action to ensure the province's readiness to contain and respond to a range of outbreak scenarios.
VANCOUVER — People who have never smoked marijuana could be most at risk of overdosing on cannabis-infused edibles that will soon be on store shelves across the country, warns a public health physician who says first-time users may keep noshing away while expecting a high, only to experience a racing heart, anxiety and panic attacks.
NEW YORK — On low-carb diets, meat and cheese are OK.
On low-fat diets, fruit and oatmeal are fine.
With the latest diet trend, no foods at all are allowed for long stretches of time.
WASHINGTON — Scientists think they’ve figured out how to make a century-old tuberculosis vaccine far more protective: Simply give the shot a different way.
In a study with monkeys, injecting the vaccine straight into the bloodstream dramatically improved its effectiveness over today’s skin-deep shot, researchers reported Wednesday.
NEW YORK — This year, the germs roared back.
Measles tripled. Hepatitis A mushroomed. A rare but deadly mosquito-borne disease increased.
And that was just the United States.
Wait times for organ transplants continue to cost patients their lives across Canada, statistics released Thursday suggest, even as the country has seen a surge in such procedures over the past decade.
NEW YORK — Eating red meat is linked to cancer and heart disease, but are the risks big enough to give up burgers and steak?
MONTREAL — A McGill University professor says tea lovers may be swallowing billions of tiny plastic particles along with their favourite brew.
Nathalie Tufenkji published a study Wednesday in the U.S. journal Environmental Science & Technology that examined the amount of microplastics and nanoplastics released when four unnamed brands of tea bags were steeped in hot water.
