“We definitely need a diet revolution,” says Melissa Baker, who oversees the nutrition plan for thousands of students at the University of British Columbia. As Health Canada prepares to release new national food guidelines in 2019, the message couldn’t be more timely. We should focus on what food actually is and how it’s made. Their message? Stop obsessing over fats vs. It’s no wonder Moubarac and a growing group of scientists and dietitians are calling for a culinary coup. Over the past several years, our appetite for convenience foods has skyrocketed - and so has the rate of obesity and diabetes.įood guru Tim Spector’s top ten tips for a healthier dietĮnter the calorimeter: a chamber that measures how many calories your body needsĪre you a supertaster? Here’s why you should know - and how to find out “It’s a nutritional calamity.” His work suggests that only one in five Canadians cooks every day. “Poor diet is the leading risk factor for death in Canada,” warns University of Montreal professor Jean-Claude Moubarac. These foods are tasty and manufactured to make us crave them. As The Diet Myth author Tim Spector notes, “So what is there left to eat? Maybe a bit of lettuce.”Īt the same time, a whopping half of the calories we consume come from food that isn’t really food: it’s ultra-processed concoctions of starch, sugar, salt, hydrogenated oils, preservatives and additives. We’ve been told we can’t have bread, we shouldn’t eat eggs and to hold the butter. Every day, it seems, we’re fed new advice about our diets.
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