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Canada's New Food Guide

food-guide.canada.ca

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Re: Canada's New Food Guide

#41

Post by spraak »

neuroma wrote: post #20
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

spraak's point on preferring whole source foods seems sound. Having watched this video though, it presents a fringe view on dietary lipids, and is full of dubious logic. The presenter gains academic credos by flashing up various small studies very briefly, but never examines their interpretability, nor considers the counterpoint. Perhaps there is a larger issues here of vegans over-eating poor quality lipids, which h…

I don't have the book at hand right now to cite exact pages, but Dr. Greger's "How Not to Die" has a much better explanation and cited sources

Re: Canada's New Food Guide

#42

Post by spraak »

Escolte wrote: post #39
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

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...

I don't have the book at hand right now to cite exact pages, but Dr. Greger's "How Not to Die" has a much better explanation and cited sources on why one would want to avoid oils in favor of the whole plant source. Looking at longevity, it's relative and multifaceted - maybe oils aren't as damaging as not exercising, but it doesn't make them healthy.

Re: Canada's New Food Guide

#43

Post by spraak »

abainbridge wrote: post #37
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's some evidence that olive oil is directly good for the heart: https://academic.oup.com/ajcn/article/101/1/44/4564320

That study compares different olive oils, not olive oil vs e.g. whole olives. Dr Greger's "How Not to Die" book explains how oils like olive oil are in general not good for the arteries.

Re: Canada's New Food Guide

#44

Post by humanrebar »

moltar wrote: post #16

Jesus, who invented that??? Mac and cheese with a veggie twist * 375 mL (1 ½ cups) whole grain macaroni or fusilli * 10 mL (2 tsp) soft non-hydrogenated margarine

Yeah. That recipe looks pretty rough. I hate it when people try to transform unhealthy dishes into healthy "treats".

Just serve pasta with olive oil, some sort of acid (lemon juice, rotating cast of vinegars, tomatoes), and maybe a little grated sharp cheese if you really need that.

Honestly, I'd rather just eat barley, farro, or bulgur in a bowl than try to force whole grains into crumbly pasta. But I guess that's a matter of taste.

The big problem with this dish is the relative lack of umami. Sauteed mushrooms (shitake, portabella) really help here if you don't want to use meat. Or nutritional yeast really does the trick here. Depending on your palette, various fish sauces also help, though most Canadians probably aren't adding fermented fish products on everything.

Re: Canada's New Food Guide

#45

Post by sharmi »

benzor wrote: post #5

This is great. A no-nonsense, modern take on healthy nutrition. It's simple (no more food groups, portions, etc.), and actually healthy (e.g. not catering to the dairy industry with a daily glass of milk recommendation, pizza is not a vegetable, etc.). Compare it to this: https://www.cnpp.usda.gov/sites/default/files/archived_proje...

https://food-guide.canada.ca/en/healthy-eating-recommendatio...

It seems to stick to more traditional lines of avoid saturated fats (butter, ghee,coconut oil) and favour olive oil, canola oil etc.

And reduce fat in general

Re: Canada's New Food Guide

#46

Post by spraak »

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

Replying to my own comment since it's too late to edit:

I don't mean avoid fats, I mean avoid extracted fats. Oils lack fiber and much of the nutrition that the whole food has. I.e. eat olives over olive oil, avocados over avocado oil, etc. I understand it sounds crazy, and yes it's not easy, but for my family's health it's been worth it. We've all found great benefit in different ways.

Also Dr Greger's "How Not to Die" book is a better source than the YouTube video I linked.

Re: Canada's New Food Guide

#47

Post by benj111 »

ginko wrote: post #27
benj111 wrote: post #10

I hope that plate at the top of the front page isn't a suggested meal size! Has anyone got some background on this, is it part of a larger policy? Is it going to be added to, or is this it now?

Why? Too much? Too little?

The egg seems to be the most reliable scale indicator? Assuming that's a normal size egg, that is a very large plate of food.

I know the intent is to indicate relative proportions of food, but you question suggests more work needs to be done on portion control also.

Re: Canada's New Food Guide

#49

Post by coldtea »

pugio wrote: post #33
lelima wrote: post #31

Earlier quoted context omitted.

"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…

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

Greeks have been frying french fries in olive oil since, well, the coming of potato to Europe... No casualties yet.

Re: Canada's New Food Guide

#50

Post by coldtea »

spraak wrote: post #42
Escolte wrote: post #39

Earlier quoted context omitted.

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...

I don't have the book at hand right now to cite exact pages, but Dr. Greger's "How Not to Die" has a much better explanation and cited sources on why one would want to avoid oils in favor of the whole plant source. Looking at longevity, it's relative and multifaceted - maybe oils aren't as damaging as not exercising, but it doesn't make them healthy.

I'd trust the people consuming them (and living to 100+) over some Dr that looks way older than his 46 years...

(Yeah, it's multifaceted, but it's not true that olive oil is "devoid of nutricional value" as someone wrote above (it has antioxidants, omega-6, oleic acid, and so on).

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