By Laurie Sweig
Published Jan. 24, 2019
Food Guide is getting some attention these days because a new version
came out this week. That seems to be a big deal for some folks. It has
been the same document since 2007. I am not sure what all of the
excitement is about. Is an apple different today than it was 11 years
ago? I believe it’s our eating habits that have changed and not the
basic food groups.
feel that eating well should be obvious. I appreciate that could be an
unfair statement. We are bombarded by so much information that it’s hard
to know right from wrong. Is kale better for us than spinach? Is
coconut oil magical? Let’s stop searching for answers and get back to
best place to start is to determine your daily requirement for
vegetables and fruits from the food guide. Look for the fresh produce
that is available to you now. From there, only purchase the kinds you
will actually eat, and make a daily plan to include them in meals and
snacks. They are packed with the macro and micronutrients that our
bodies require to function well. Use frozen versions of your favourites
next step is to focus on the servings of “Meat and Alternatives” and
the “Milk and Alternatives” section of the guide (this is from the 2007
Canada Food Guide). Once you’ve got the meat and milk servings figured
out add in the grain servings. You may find that the required amounts
are less than you think. It’s in these areas that we tend to overdo it
when it comes to our caloric requirements.
ago I read an article that said don’t eat anything that has an
ingredient in it that you can’t pronounce or that your grandmother
wouldn’t recognize. It’s a great rule that sets the stage for healthy
eating. Our bodies have a harder time processing foods that contain
chemicals. I discovered this by keeping a diary that tracked how I felt
after I ate something. I figured out that some food would leave me
feeling tired, while others would give me energy. It’s a great
experiment to try. For a two-week period write down everything that you
eat and pay attention to how you feel over the next 20 to 30 minutes
after eating. It can be quite enlightening and the catalyst for change.
Something to think about.
Sweig is a certified personal fitness trainer and spinning instructor.
She owns and operates The Point for Fitness. She can be reached at firstname.lastname@example.org.