FOR THE LOVE OF FOOD: Canada’s new food guide shuns industry, sunscreen is the new margarine, and exercise “snacks” improve fitness

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week Canada’s new food guide shuns industry, sunscreen is the new margarine, and exercise “snacks” improve fitness.

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Links of the week

• Canada’s new food guide is loyal to science, not the food industry – Hey guess what?? The new Canadian food guide that’s receiving tons of praise is pretty much a clone of the Foodist Plate. Amazing what happens when you take industry influence out of dietary guidelines and base it on science. (Treehugger)
• Is Sunscreen the New Margarine? – A lot of this is dead on. I don’t like that he ignores that UV exposure definitely contributes to skin aging, but the relationship between sunscreen and melanoma isn’t as straightforward as you’d think. (Outdoor Online)
• How Exercise May Help Keep Our Memory Sharp – So interesting. I’m excited to see where research on irisin leads. (NY Times)
• Even a 20-Second Exercise ‘Snack’ Can Improve Fitness – Exercise snacks! I’m actually really impressed at the degree of improvement in aerobic fitness from such a brief intervention (5 percent). Remember that there isn’t an amount of exercise that’s so small it’s “not worth it.” Do what you can and build from there. (NY Times)
• Diet and food production must radically change to save planet – Wow. I hope governments around the world (especially the US) start to acknowledge and implement policies to address this reality soon. (ScienceDaily)
• A Simple Brown Rice Sushi Bowl – This vegetarian “sushi” bowl is a beautiful, simple and elegant meal or substantial snack. Love these flavors. (101 Cookbooks)
• Teri’s Sliced Orange Salad with Arugula, Fennel & Shaved Parmesan – I’m a big fan of winter salads. Not usually as the main course, but as a starter. Personally I’d use the wonderfully bitter chicories that are easy to find this time of year rather than arugula, but both are delicious. (Alexandra’s Kitchen)

What inspired you this week?