Labels or Ingredient lists? Which is it?

In Seeking Science by admin

Truth be told, after studying human nutrition in university, I was offset by the perfunctory viewpoints behind food and the connections made to the body. Many of the concepts taught were associated with misleading studies accommodating to food-industry fueled diet-plans and lab-created synthetic nutrients for optimizing health. I found this difficult to understand.

How did they expect me to recommend foods to (already sick) people to use margarine, substitute artificial sugar for real sugar, chose low-fat dairy products fortified with fat-soluble artificial forms of vitamins, and eat eight servings of refined breads and cereals every day? Not happening.

I further studied the in’s and out’s of those ingredients, those found on labels and ingredient lists, and found they were missing a major part of overall nutrition, real natural ingredients.

A new approach to a healthy eating paradigm is in order, this is what Food Vancouver stands for. That is when I became more inspired to learn more about nutrition, bringing in traditional foods and practices that people have been surviving on for years, versus the standard North American diet, we are not surviving on. What I found was that these nutritional principles were understandable, judicious, and most importantly, natural and real. Now Nutritionist Approved stood for something.

After deciphering through the mess of labels of food products, one begins to question why conventional grocery store foods are so lackluster.

For the past fifty years, food science has dominated the civilized world, there have been triumphs and failures. After WWII, the industrialization of food and agriculture turned food into cheap, low-nutrient density food-like substances in hopes to feed the masses, unfortunately due to the quality decreasing, this food created addictions to fat, salt, sugar, fad diets, an increase in poorly researched studies, and an abundance of internal/external toxic pollutants, which we are deliberately and unknowingly exposed to everyday as a result. Food manufacturers have exploited this phenomenon to their advantage, where among many associations, if something is not demonstrated scientifically, it is claimed invalid and unworthy of our attention. The markets are swamped with supposedly “beneficial” artificial foods and ingredients most can’t pronounce.

We have become a generation of gullible consumers.

And as helpful as it may seem, we cannot count on nationally supported dietetic associations to guide us, since they are backed by these billion-dollar food giants, who have a strong hold on their regulated scope of practice, and unfortunately are unlikely to give any unbiased guidance.

Today, by the time the average child in a developed country turns 8 years old, they’ve had more sugar in their lives than the average person did in their entire lifetime just one century ago. –

“Let Food Be Thy Medicine and Medicine Be Thy Food” --Hippocrates

“Let Food Be Thy Medicine and Medicine Be Thy Food” –Hippocrates

A shift is  s l o w l y  occurring, we are beginning to understand that the only person in charge of us, individually is us, and that no one knows more about the foods good for us than we do. We just have to learn about the variety of foods that work for our body. Everybody is different. This requires constant mindfulness as to what we chose to eat.

Our modern society is awakening to a new and vital interest in nutrition. It involves an emerging scope of nutrition that encompasses not only the characteristics of food, but also explores the quality of the food source. This is where Holistic Nutrition emerges and practitioners provide consulting services in an unbiased approach encouraging a practice of consciously learning and fueling for your own body with good quality, natural, and live foods. Further enhancing  the  degree of well-being experienced, bringing peace of mind, clarity, and enjoyment to life.


Vote with your dollar, find and support real food.