Health Canada's new labeling requirements aim to better inform the public about the high levels of sugar, sodium, and saturated fat in certain products.
And yes—this is a significant step forward.
Because an ultra-processed diet, rich in refined sugars, industrial sodium, and altered fats, contributes to the metabolic imbalances we observe today.
But it is also essential to remember one thing:
- not all fats are created equal.
- not all sugars are created equal.
- and neither is salt.
A fat from cold-pressed vegetable oil, stable and naturally rich in bioactive compounds, has nothing in common with hydrogenated or highly processed fat.
A sugar naturally present in a whole food or used in small quantities in a homemade preparation is not equivalent to massively added refined sugar.
Iodized sea salt, used to support mineral balance, does not have the same function as sodium added to extend the shelf life of an industrial product.
In our kitchens, we hand-prepare, in small quantities, dishes and snacks with a limited number of ingredients chosen for their quality.
Our Focus
Proteins and good fats—because they play a key role in satiety, energy stability, and metabolic balance.
We particularly use:
– coconut oil
– olive oil
– argan oil
– nut butters
– cocoa rich in naturally occurring lipids
– iodized sea salt
– maple syrup in measured quantities
These ingredients have a real function in the body.
Good fats participate in the digestion and absorption of nutrients, support the integrity of cell membranes, contribute to overall lipid balance, facilitate the absorption of fat-soluble vitamins (A, D, E, K), promote a lasting feeling of satiety, and, chosen carefully, support more optimal metabolic health.
Iodized sea salt, used in moderation, contributes to fluid balance and nerve transmission—two essential functions for the proper functioning of the body.
The new rules do not distinguish between the degree of processing or the quality of the sources used—they indicate a quantity.
This is why information must go beyond the symbol.
Understanding the origin, processing, and nutritional intent is fundamental.
Science supports these nuances, but Health Canada had to act and establish thresholds beyond which public warnings are beneficial to raise consumer awareness.
Also, even if from a good source and of good quality, natural and less processed sugar is better, but when the quantity exceeds the established thresholds, it still represents more excessive consumption, which carries its share of health risks, particularly metabolic ones.
Informing is necessary.
Understanding well is essential.
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