The Canada’s Food Guide has evolved over the decades since it was first introduced, July 1942. The main purpose was to guide people on the essential nutrients using food for their good health. Let’s explore today’s Canada’s Food Guide assessing it on its merits and other considerations. A short list of merits: 1. Since 1942, Vitamin D has been highly recommended. There is now the mention of other essential nutrients for our health and vitality. 2. The mention of a variety of whole grains such as oatmeal and brown rice. 3. There is a Canada’s Food Guide for the First Nations, Inuit, and Métis. 4. The Canada’s Food Guide is available in 10 languages. 5. Drinking water regularly, the benefits of being active, and advice for different ages. 6. Information for educators and downloadable pdfs. Several considerations for the Canada’s Food Guide’s next edition: 1. Rewrite the section on Oils and Fats. Full fat foods are recommended for good health. The Canada’s Food Guide now recommends low fat, highly processed oils that are refined bleached and deodorized (such as Canola, Soybean and margarines), and limits saturated fats (without recommended amounts) which are more stable than unsaturated fats. Moderation is important in any food group. I would not recommend using unsaturated fat for cooking due to oxidation which is the cause of heart disease. 2. Eliminate 100% Juice from Vegetables and Fruits as most store bought juice is pasteurized. 3. Milk is still its own food category when a number of people cannot consume milk and dairy products. This food is also processed and a different food than it used to be (genetically modified, the introduction of antibiotics, etc.) but they do mention Kefir. 4. The First Nation’s guide has a section on limiting candy, potato chips, pop, etc. Include this in all Canada’s Food Guides. 5. Cold pressed olive oil could be mentioned instead of canola oil in the recipe. 6. Reintroduce organ meats such as liver, heart and kidney (1942). Animals do need to be raised on its natural diet. With 20 years of working in food processing, the two key differences with buying store bought foods today is the amount of processing for self stability, and the quality of the food including the foods fed to the animals, fish, poultry, etc. in commercial farming. Learning to read labels and avoiding purchasing foods where you cannot pronounce the ingredients is a good guide. Whole foods including raw foods, which were mentioned in the 1942 guide as ‘frequently raw’, are two good steps in the right direction. Holistic Nutritionists will be aware of other considerations for your health and unique situation whether that includes health conditions or prevention. Cheryl Millett BSc CCIr is a nutritional consultant, Iridologist and the Chapter President of the Holistic Chamber of Commerce, Toronto Midtown. Her specialty is diabetes, digestion and health talks with a focus on omega 3 education and sales. Links Canada's Food Guides from 1942 to 1992 Eating Well With Canada's Food Guide Canada's Food Guide