Tuesday, March 3, 2015
SUBSCRIBE | LOG IN
Sign up for the free daily email


Recipe for healthier food

Canada is lagging far behind other nations when it comes to food innovation. The rules governing the food industry date back to 1953 and urgently need to be brought into the modern age. In Europe, Australia, New Zealand, Japan, and the United States discretionary fortification of foods with vitamins and minerals has resulted in a wide range of healthy food options for consumers . In fact, the benefits of novel and fortified foods are so well established that risk adverse life insurance companies in the Netherlands and elsewhere are considering reducing premiums for adults who demonstrate products such as Unilever's plant sterol based Pro.Active margarine are part of their regular diet. Grocery receipts are adequate proof. Regulatory red tape bars these products from our grocery shelves.

To View the rest of this article, please choose one of the following

If you are already a subscriber

Subscribe to The Hill Times

Subscribe to the print and electronic editions and get instant access to The Hill Times online.


Quick Purchase

Purchase this weeks' edition of The Hill Times in electronic format (PDF) for $4.00



back to article Recipe for healthier food
Editor’s Note: Comments that appear on the site are not the opinion of The Hill Times. Personal attacks, name-calling, offensive language, and unsubstantiated allegations are not allowed.
For more information on our commenting policies, please see our Community Discussion Rules page. If you see a typo or error in a story, report it to us here news@hilltimes.com.

Recipe for healthier food

Canada is lagging far behind other nations when it comes to food innovation. The rules governing the food industry date back to 1953 and urgently need to be brought into the modern age. In Europe, Australia, New Zealand, Japan, and the United States discretionary fortification of foods with vitamins and minerals has resulted in a wide range of healthy food options for consumers . In fact, the benefits of novel and fortified foods are so well established that risk adverse life insurance companies in the Netherlands and elsewhere are considering reducing premiums for adults who demonstrate products such as Unilever's plant sterol based Pro.Active margarine are part of their regular diet. Grocery receipts are adequate proof. Regulatory red tape bars these products from our grocery shelves.

  

Parliamentary Calendar
Tuesday, March 3, 2015
HILL LIFE & PEOPLE SLIDESHOWS
ITK hosts intimate preview of next week's Taste of the Arctic event March 2, 2015

The Hill Times photograph by John Major
ITK project coordinator Looee Okalik, using an 'ulu' or 'woman's knife' to cut off a portion of 'Nikku' or dried caribou.
The Hill Times photograph by John Major
NAC Le Café's executive chef John Morris explaining his take on traditional Inuit menu items.
The Hill Times photograph by John Major
First Air's Elisapee Sheutiapik, also former mayor of Iqaluit, with ITK health and social development assistant director Anna Fowler.
The Hill Times photograph by John Major
First Air's Ron Lowry, Ms. Sheutiapik, ITK's Looee Okalik, iPolitics' Elizabeth Gray-Smith, ITK's Anna Fowler, The Hill Times' Rachel Aiello, First Air's Bert van der Stege, and ITK's Kathleen Tagoona.
The Hill Times photograph by John Major
After the tasting, Chef John Morris joined the guests for the mini-feast of traditional Inuit foods.
The Hill Times photograph by John Major
Chef John Morris spoons some jus on Ottawa Citizen food editor Peter Hum's plate.
The Hill Times photograph by John Major
First Air's Ron Lowry and Bert van der Stege; and ITK President Terry Audla.
The Hill Times photograph by John Major
ITK president Terry Audla digging in to the frozen Arctic char or 'Iqaluk' meat from the Rankin Inlet.
The Hill Times photograph by John Major
First Air's Ron Lowry adding a bit of seal fur to his suit.

MICHAEL DE ADDER'S TAKE