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Canada's New Food Guide

food-guide.canada.ca

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Re: Canada's New Food Guide

#31

Post by lelima »

leethargo wrote: post #8
leethargo wrote: post #7

Earlier quoted context omitted.

I like it, too. Pretty much what I've been following for the last 1-2 years. Would like more clarification on the saturated fats front, though (compare coconut oil, butter, palm oil, trans fats).

Basically, many of their healthy fat oils are actually highly processed (which are not recommended), while the non-processed unsaturated fats (such as olive oil) are not suitable for (high-temperature) cooking.

"unsaturated fats (such as olive oil) are not suitable for (high-temperature) cooking."

That's not true, another human myth.

here is the paper, TLDR: olive oil retains most of its nutritional benefits even when heated in high temperatures.

https://pubs.acs.org/doi/abs/10.1021/jf020506w

go for healthy fat! :)

Re: Canada's New Food Guide

#32

Post by zxcvbn4038 »

benj111 wrote: post #13
village-idiot wrote: post #6

Earlier quoted context omitted.

Oh, it’s still catering to some industries, they’re just far less blatant about it than in America.

Such as?

Milk is a huge deal in the US, the dairy farmers association has it engrained in every American that they need milk and only milk for calcium - never mind broccoli, almonds, figs, sardines, etc., in fact they go through great pains to not mention alternate sources of calcium. It only works because so much of the US population is lactose tolerant.

Re: Canada's New Food Guide

#33

Post by pugio »

lelima wrote: post #31
leethargo wrote: post #8

Earlier quoted context omitted.

Basically, many of their healthy fat oils are actually highly processed (which are not recommended), while the non-processed unsaturated fats (such as olive oil) are not suitable for (high-temperature) cooking.

"unsaturated fats (such as olive oil) are not suitable for (high-temperature) cooking." That's not true, another human myth. here is the paper, TLDR: olive oil retains most of its nutritional benefits even when heated in high temperatures. https://pubs.acs.org/doi/abs/10.1021/jf020506w go for healthy fat! :)

You're missing the point – oils are (un)suitable for cooking primarily based on the risk of oxidation via heat. That study is only about the polyphenol content of olive oil (which, according to the study, do not get degraded as much as we might have thought), but it says nothing about the oxidation of poly-unsaturated fats.

Unsaturated fats are at a much higher risk of oxidation, which is why cooking with canola oil (7.4% saturated, 28.1% polyunsaturated), for instance, is so dangerous – without the hydrogen armor around the carbon backbone, the fat is at high risk for oxidation, after which point it becomes toxic.

The study you linked to even alludes to this danger: > It is worth noting that all the heating methods assayed resulted in more severe polyphenols losses and oil degradation for Arbequina than for Picual oil, which could be related to the lower content in polyunsaturated fatty acids of the latter olive cultivar. These findings may be relevant to the choice of cooking method and olive oil cultivar to increase the intake of olive polyphenols.

Suggesting that if you want to cook at higher heats with olive oil, you should search for one with an exceptionally low polyunsat content.

Re: Canada's New Food Guide

#34

Post by zxcvbn4038 »

sattoshi wrote: post #2

Canada.ca is a recipe website now and it's what HN always wanted: a recipe with no weird preface personal stories about grandmother's or something drinking tea.

The stories are there because you have to be Don Draper to convince people to eat some of the recipes people put on the internet.

I’ve seen macaroni and cheese recipes that should have been called mayonnaise w/ pasta. One recipe for Spanish rice, wish I’d saved the url just to prove it existed, called for ketchup and soy sauce. I’m not sure if that was a prison recipe or if someone actually thought it was good and served it to their family.

IMO there is a huge need for curation and review on the recipe sites, not just the mindless screen scraping that’s been the norm for so long. And you might not know it from watching the food network but there are other genres of food besides Italian and “tacos”.

Re: Canada's New Food Guide

#36

Post by spraak »

AnthonBerg wrote: post #25
spraak wrote: post #14

Earlier quoted context omitted.

Avoid oils in general. They're mostly devoid of nutrition (i.e. no fiber, lacking vitamins and minerals compared to the food source) and only contain fat https://youtu.be/LbtwwZP4Yfs

There is no reason to avoid fat. Here is one instance of an easily accessible peer-reviewed-science-based list of the current knowledge on dietary fat: https://www.foundmyfitness.com/news/t/fat It does not show that oils or fat are something to blanket avoid.

I didn't say to avoid fat, I said to avoid extracted fats (oils). Whole food fats e.g. the olive instead of olive oil is fine

Re: Canada's New Food Guide

#37

Post by abainbridge »

spraak wrote: post #14
leethargo wrote: post #7

Earlier quoted context omitted.

I like it, too. Pretty much what I've been following for the last 1-2 years. Would like more clarification on the saturated fats front, though (compare coconut oil, butter, palm oil, trans fats).

Avoid oils in general. They're mostly devoid of nutrition (i.e. no fiber, lacking vitamins and minerals compared to the food source) and only contain fat https://youtu.be/LbtwwZP4Yfs

There's some evidence that olive oil is directly good for the heart: https://academic.oup.com/ajcn/article/101/1/44/4564320

Re: Canada's New Food Guide

#38

Post by lhopki01 »

bb101 wrote: post #19
village-idiot wrote: post #6

Earlier quoted context omitted.

Oh, it’s still catering to some industries, they’re just far less blatant about it than in America.

In the Pork and apple skillet dinner[1], they recommend using canola oil, a recommendation one doesn't see all that often. With canola oil having been engineered in Canada, is it an oil of choice for Canadians? [1] https://www.canada.ca/en/health-canada/services/canada-food-...

All the vegetable oil I buy here in the UK is actually 100% canola oil. You have to look at the ingredients list to realise it since it's just labeled as vegetable oil.

Re: Canada's New Food Guide

#39

Post by Escolte »

spraak wrote: post #14
leethargo wrote: post #7

Earlier quoted context omitted.

I like it, too. Pretty much what I've been following for the last 1-2 years. Would like more clarification on the saturated fats front, though (compare coconut oil, butter, palm oil, trans fats).

Avoid oils in general. They're mostly devoid of nutrition (i.e. no fiber, lacking vitamins and minerals compared to the food source) and only contain fat https://youtu.be/LbtwwZP4Yfs

As someone from Spain, a place that's soon gonna have the highest life expectancy in the world, yeah we're not removing olive oil from about 50% of the "core" dishes that we regularly eat.

Sources:

https://www.theguardian.com/world/2018/oct/16/spain-to-beat-...

https://www.oliveoilmarket.eu/wp-content/uploads/2015/03/3.p...

Re: Canada's New Food Guide

#40

Post by RugnirViking »

freeone3000 wrote: post #24
bb101 wrote: post #19

Earlier quoted context omitted.

In the Pork and apple skillet dinner[1], they recommend using canola oil, a recommendation one doesn't see all that often. With canola oil having been engineered in Canada, is it an oil of choice for Canadians? [1] https://www.canada.ca/en/health-canada/services/canada-food-...

I'm surprised you don't see that recommendation often. It's a very cheap, versatile cooking oil. I wouldn't say it's anyone's favourite, but it's effectively the default?

No? At least where I'm from, the default is sunflower oil and if you want to upgrade its olive oil. I've never heard of canola oil
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