“It’s complete chaos, and it’s actually amazing that it works.” “Unfortunately, the short answer is no,” he said, outlining the complicated current food system in Canada. The title of his keynote address was Does Canada’s National Food Policy Help Advance Food Literacy? Rod MacRae’s work centres on creating a food system in Canada with a focus on sustainability, health promotion and equity. Boosting food literacy in Canadaįood policy analyst Dr. Registered dietitian and author Abbey Sharp also tackled the topic of misinformation in her keynote speech Overcoming the Tsunami of Misinformation: A Nutrition Literacy Success Story. It's a term that was coined by the World Health Organization 15 months ago, and it’s entirely accurate because it speaks to the fact that this is about information being twisted.” “Now, we are in the middle of what’s been called an infodemic. “We do live in crazy times,” he said, highlighting bizarre trends such as vampire facials, shoes with “healing” crystals and Gwyneth Paltrow’s twisted take on healthy living (Caulfield is the author of a book entitled Is Gwyneth Paltrow Wrong About Everything?). Raising awareness about the dangers of misinformationĬanadian author, professor and researcher Timothy Caulfield (pictured above) kicked off the event with his keynote that highlighted the massive amounts of misinformation about health, food and the pandemic circulating online, including claims peddled by celebrities. The 2021 event, held May 12 - 14, was virtual due to the pandemic. The event continues to attract leaders in the fields of nutrition and culinary arts, and other areas. The Centre for Hospitality and Culinary Arts hosted its first Ambition Nutrition Symposium in 2016. A portion of ticket sales was donated to Gilda’s Club. Symington also led a session on mindful eating for cancer nutrition-the focus of her research. Registrants received a copy of George Brown Chef School instructor and researcher Amy Symington’s The Long Table Cookbook: Plant-Based Recipes for Optimal Health. The three-day event highlighted food policy and food insecurity as well. Ludwig how my food blog is attempting to give people delicious tasty food that is healthy and give information on nutrients and their affect on their bodies in order to encourage them to eat these foods.George Brown College’s 2021 Ambition Nutrition Symposium focused on food literacy, with keynote speakers and sessions dedicated to helping people recognize facts and fiction in an online environment rife with misinformation. Genetic testing is available for individuals who wish to find out their personal results. We don’t all have to give these up as they do not affect us. Ahmed El-Sohemy of the department of Nutrigenomics at the University of Toronto discussed that there were genomes that identified individuals who’s blood pressure is affected by salt intake, who’s health is adversely affected by coffee, etc. And I get to put butter or Béarnaise on my vegetables! Fat is good for your brain. I have more mental clarity and am never hungry as he states in his book. I have been on a high fat diet for the past 5 months and I have never felt better. But you don’t have to eliminate all carbohydrates to get these benefits. And the types of fat we emphasize – those present in nuts, olive oil, avocado, fish, and dark chocolate – are especially good for the heart. Recent systematic reviews confirm that, contrary to what we’ve been told for 40 years, high fat diets are more effective than low fat diets for weight loss. That’s why he recommends a higher fat diet, which is the fastest way to lower insulin levels and jump-start weight loss. Insulin is stimulated by the processed carbohydrates in our diet – not just added sugar, but also processed carbs like bread, white rice, pasta, potato products, cookies, crackers, and “fat-free” snacks and desserts. Ludwig’s decades of ground breaking but little known research has culminated in his evidence based approach to obesity. David Ludwig‘s book “Always Hungry?: Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently” have both been on the New York Times best selling list. Michael Moss’s book “Salt, Sugar, Fat: How the Food Giants Hooked Us” and Dr. David Ludwig and Chef Eva at George Brown Symposium
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