Our UHN programs and services are among the most advanced in the world. We have grouped our physicians, staff, services and resources into 10 medical programs to meet the needs of our patients and help us make the most of our resources.
University Health Network is a health care and medical research organization in Toronto, Ontario, Canada. The scope of research and complexity of cases at UHN has made us a national and international source for discovery, education and patient care.
Our 10 medical programs are spread across eight hospital sites – Princess Margaret, Toronto General, Toronto Rehab’s five sites, Toronto Western – as well as our education programs through the Michener Institute of Education at UHN. Learn more about the services, programs and amenities offered at each location.
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For many Canadians, barbecuing is a summertime ritual. The art and flare of this cooking technique is culturally entrenched and can be a healthier way to prepare food.
But those sought-after grill marks on burgers and steaks are actually signs that a chemical reaction has taken place and, when eaten in excess, can contribute to life-threatening disease.
"When foods are charred and smoked at high temperatures, changes in the chemical structure of inherent fats, proteins and sugars occurs, creating toxic compounds," says Nishta Saxena, a Clinical Dietitian in the Peter Munk Cardiac Centre's Cardiac Rehabilitation Program.
"Carcinogenic substances including heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons are some of the toxic compounds created that can lead to pancreatic cancer and other diseases." According to Nishta, the key to healthy barbecuing is avoiding charring and direct contact between the food and flame. Also, try to balance the frequency of barbecued meals with other cooking techniques, including baking and steaming.
To keep your barbecue lit, but not compromise your health, try these tips at home: