Good For You!

(e.g., soybean, corn, and sunflower oils, various fish oils, flaxseed, walnuts) Polyunsaturated fats are made up of Omega-3 and Omega-6 fatty acids.

• Monounsaturated fatty acids

(e.g., olive, canola, and sunflower oils, avocados, cashews, pecans, almonds)

• Saturated fatty acids

(e.g., coconut and palm oils, various animal fats, butter, cheese, dairy items)

• Trans fatty acids

Overview

These two types of fat, omega-3 and omega-6, are both essential for human health. However, the typical North American consumes far too many omega-6 fats in their diet while consuming very low levels of omega-3. The ideal ratio of omega-6 to omega-3 fats is 1:1. However, today our ratio of omega-6 to omega-3 averages from 20:1 to 50:1! That spells serious danger, and is now being reported throughout even the mainstream health media, and stated on nutritional facts tables.

Where do Omega Fatty Acids come from?

The primary sources of omega-6 are corn, soy, canola, safflower and sunflower oil – all of which are overabundant in the typical diet, which explains our excess omega-6 levels. While omega-6 is vital to our health, avoiding or limiting the oils mentioned above is suggested. Omega-3, meanwhile, is typically found in flaxseed oil, walnut oil, and fish.

The benefits of Omega-3

By far, the best type of omega-3 fats are those found in that last category, fish. That's because the omega-3 in fish is high in two fatty acids crucial to human health, DHA (Docosahexaenoic acid) and EPA Eicosapentaenoic acid . These two fatty acids are pivotal in preventing heart disease, cancer, and many other diseases.

Overview

Cholesterol is a soft, waxy substance found among the lipids (fats) in the bloodstream, as well as in all of the cells that make up our bodies. A high level of cholesterol in the blood — Hypercholesterolemia — is a major risk factor for coronary heart disease.

Cholesterol and other fats cannot dissolve in the blood. They have to be transported to and from the cells by special carriers called lipoproteins. There are several types of lipoprotien, but the ones to focus on are Low-Density Lipoprotein (LDL) and High-Density Lipoprotein (HDL).

What is LDL cholesterol?

Low-density lipoprotein is the major cholesterol carrier in the blood. If too much LDL cholesterol circulates in the blood, it can slowly build up in the walls of the arteries feeding the heart and brain. LDL cholesterol is often referred to as "bad" cholesterol. Lower levels of LDL cholesterol reflect a lower risk of heart disease.

What is HDL cholesterol?

About one-third to one-fourth of blood cholesterol is carried by High-Density Lipoprotein. HDL removes excess cholesterol from plaques and thus slows their growth. Because a high HDL level seems to protect against heart disease, HDL cholesterol is known as "good" cholesterol.

What about cholesterol and diet?

Typically the body creates all of the cholesterol it needs, so consuming it from outside sources is not needed. Saturated fatty acids are the main culprit in raising blood cholesterol, which increases your risk of heart disease. Trans fats also raise blood cholesterol, however, dietary cholesterol also plays a part. The average North American man consumes about 337 milligrams of cholesterol a day; the average woman, 217 milligrams.

Overview

The average North American consumes the equivalent of nearly two teaspoons of salt every day, almost double the upper limit for good health. Public health specialists are now pressuring food manufacturers and restaurants to cut the salt, because too much sodium raises your blood pressure -- and high blood pressure is harmful to your heart, brain and kidneys.

Reduced-sodium alternatives are somewhat rare in the food industry. A CFIA effort to reduce the sodium in some foods that salt-conscious consumers might choose (such as those labeled "healthy") began losing some momentum. But as of late, this issue is surfacing again with more focus and power.

Salting to Taste

Sodium is used in preserving certain foods, and to pump up other flavors, but taste is the leading reason people buy foods -- and low-sodium brands generally have not sold well. Food producers offer a handful of "no salt added" canned vegetables. For tomatoes, that can save 175 mg of sodium over the regular variety, and 375 mg per serving of canned green beans.

Overview

GFS Canada has put in place a set of national standards for foods labeled as ‘organic’. These standards must be met regardless of whether the product is grown in Canada, the United States, or imported from other countries. When purchasing branded products labeled as ‘organic’ from Gordon Food Service, Markon Cooperative, or Fresh Start Foods, you can be sure that they are produced utilizing only the highest organic and handling standards in the world.

What is Organic food?

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering, or ionizing radiation. Before a product can be labeled ‘organic’, a government-approved certifier inspects the farm where the food is grown to ensure the farmer is following all of the rules necessary to meet USDA / CFIA organic standards. Companies that handle or process organic food before it gets to the distribution chain must be certified as well.

Markon Cooperative® members seek individual certification under strict guidelines by Quality Assurance International, Inc. ®

From Field to Shelf

Independent, third party certifications of organic food systems have been the foundation of the domestic and international organic food trade. The evolution of this verification effort, which documents the authenticity of organic farming and various subsequent levels of handling, is mandatory under the USDA's Agricultural Marketing Service (AMS) / CFIA and full implementation of the National Organic Program (NOP) Final Rule.

Generic Standards

In contrast to codes of conduct and other social labels, the ‘Fair Trade’ standards are more than a simple set of minimum standards for socially responsible production and trade. The ‘Fair Trade’ standards go further - they guarantee a minimum price considered as fair to producers. They provide a ‘Fair Trade’ premium that the producer must invest in projects enhancing their social, economic and environmental development. They strive for mutually beneficial long term trading relationships, and they set clear minimum and developmental criteria and objectives for social, economic and environmental sustainability. ‘Fair Trade’ standards need to be met by producers, their organizations and the traders who deal with ‘Fair Trade’ products.

Producer Standards

The problems experienced by producers and workers in developing countries differ greatly from product to product. The majority of coffee and cocoa, for example, is grown by small farmers, working their own land and marketing their produce through a local co-operative. For these producers, receiving a minimum price for their beans may be more important than any other aspect of a fair trade. Most tea, however, is grown on estates. The biggest concern for workers employed on tea plantations is likely to be fair wages and decent working conditions. To address these realities there are two sets of ‘Fair Trade’ generic standards.

Trader Standards

Traders who buy directly from the ‘Fair Trade’ producer organizations must:

• Pay a price to producers that, at the least, covers the expenses of sustainable production - this is the Fair Trade minimum price.

• Pay a premium that producers can invest in development - the Fair Trade premium.

• Pay a portion in advance, when producers ask for it.

• Sign contracts that allow for long-term planning and sustainable production practices.

Product Standards

It is important to note that ‘Fair Trade’ standards are, to some extent, different for small farmers´ organizations that are organized in a democratic way (such as a cooperative or association), and for situations structurally depending on hired labour, as it is the case in plantations and factories. This is why there are different product standards for the different working conditions. The following are available upon request for each specific product:

• Product standards for small farmers’ organizations and for traders of their products

• Product standards for hired labour situations and for traders of their products

Environmental Choice is North America’s most widely recognized and respected certification of environmental leadership, setting standards and certifying products in more than 120 categories. There are currently more than 7,000 Environmental Choice-certified products from hundreds of manufacturers.

Launched by the Canadian federal government in 1988, Environmental Choice is North America’s oldest environmental standard and certification organization (and the second oldest in the world). Environmental Choice is a means to find, understand, and trust genuinely “green” products.*

Choosing environmentally responsible products is a powerful way to ensure your spending makes a difference. However, finding those products, and trusting them, is not always easy.

The program certifies and recognizes products and services that are environmentally preferable. It develops and promotes higher standards of environmental performance against which products and services can be assessed. These higher standards are called “Certification Criteria Documents” (or CCDs) and contain the exact environmental and performance requirements an applicant must meet to become certified.

The EcoLogo™ Program is a Type I eco-label, as defined by the International Organization for Standardization (ISO) in its standard - "Environmental Labeling" (ISO 14024). This means, the program compares products / services with others in the same category, develops rigorous and scientifically relevant criteria, and awards the EcoLogo™ to those that are environmentally preferable throughout their entire life. These products are subject to a thorough evaluation and auditing process.

To find out more on the EcoLogo™ visit the Global Ecolabeling Network.

* It is the only North American standard accredited by the Global Ecolabeling Network as meeting the international ISO 14024 standards for Type I (third-party certified, multi-attribute) environmental labels.

Degradable

Materials that lose their chemical and mechanical properties within a period of time by any means. This can be caused by sunlight, heat, pressure or a combination of both.

Biodegradable

Material that decomposes into the basic elements of nature, such as carbon, hydrogen, oxygen and nitrogen, by the action of microorganisms.

The process

An organic decomposition process is called biodegradable, while a chemical process is called degradable. Once the chemical process has started, the resulting pieces change their molecular structure, resulting in smaller molecular weights that become bioactive, allowing them to biodegrade. These pieces are then thoroughly reincorporated to nature, through the action of microorganisms.

The Good News

Degradable products are not compostable. Most of the products using the label ‘Degradable’ (plastics) will degrade as a result of physical and chemical impact (fracture into smaller pieces of plastic). They are oil based products with special additives that assist their 'fragmentation'. Biological activity is not a significant part of the degradation of these products, or the process is too slow to earn the classification Biodegradable or Compostable (the Biological degradation will typically take many years).

‘Bioplastics’ are a new generation of biodegradable and compostable plastics, derived from renewable raw materials such as starch (e.g. corn, potato, tapioca etc), cellulose, soy protein, lactic acid, etc, not hazardous in production and decompose back into carbon dioxide, water, biomass, etc., in the environment where discarded. Corn starch is currently the main raw material being used in the manufacture of ‘bioplastic’ resins. Mater-Bi (main component corn-starch), and PolyActide (PLA) (made from corn-starch as well) are currently the 2 main resins (raw materials), being used today in the production of compostable and biodegradable plastics and are certified for compostability under standards for soybean protein, cellulose etc.

Most of these are currently not certified for compostability, though some are for biodegradability. The field of ‘bioplastics’ is constantly evolving. New materials and technologies are continuously being developed brought to market.

Heat Resistance

• Corn-starch based products (bags, corn cutlery, cold cups, drinking straws): 120° F

• Potato and tapioca starch based products (potato cutlery): 220° F.

Biodegradability & Compostability

‘Bioplastics’ can take different length of times to totally compost, based on the material. These products are meant to be composted in a commercial composting facility, where higher composting temperatures can be reached, and the process can take between 90-180 days. Most existing international standards require a biodegradation of 60% within 180 days along with certain other criteria for the resin or product to be called compostable. It is also important to make the distinction between degradable vs. biodegradable vs. compostable as often these terms are used interchangeably.

Compostable Plastic is plastic which is "capable of undergoing biological decomposition in a compost as part of an available program, such that the plastic is not visually distinguishable and breaks down to carbon dioxide, water, inorganic compounds, and biomass, at a rate consistent with known compostable materials (e.g. cellulose), and leaves no toxic residue." as defined by the American Society for Testing & Materials (ASTM).

In order for a plastic to be called compostable, three criteria need to be met:

• Biodegrade - breaks down into carbon dioxide, water, biomass at the same rate as cellulose (paper).

• Disintegrate - the material is indistinguishable in the compost, that it is not visible and needs to be screened out.

• Eco-toxicity - the biodegradation does not produce any toxic material, and the compost can support plant growth.

Biodegradable Plastic is plastic which will degrade from the action of naturally occurring micro-organisms, such as bacteria or fungi, over a period of time. Note that there are no requirements for leaving "no toxic residue", as well as no requirements for the time needed for biodegradation.

Degradable Plastic is plastic which will undergo a significant change in its chemical structure under specific environmental conditions resulting in a loss of some properties. Please note that there are no requirements stating the plastic must degrade from the action of "naturally occurring microorganism" or any other criteria required for compostable plastics.

A plastic, therefore, may be degradable but not biodegradable - or it may be biodegradable but not compostable (that is, it breaks down too slowly to be called compostable or leaves toxic residue).

Recognized Standards

The following are current international organizations that Gordon Food Service recognizes as having established standards and testing methods for compostability:

• American Society for Testing and Materials ASTM-6400-99

• European Standardization Committee (CEN) EN 1 3432

• International Standards Organization (150) I S 0 14855 (only for biodegradation)

The ASTM, CEN and DIN standards specify the criteria for biodegradation, disintegration and eco-toxicity for a plastic to be called compostable.

Biodegradability is determined by measuring the amount of C02 produced over a certain time period by the biodegrading plastic. ASTM, IS0 and DIN standards require 60% biodegradation within 180 days. The EN 13432 standard requires 90% biodegradation within 90 days.

Disintegration is measured by sieving the material to determine the biodegraded size and less than 10% should remain on a 2mm screen for most standards.

Eco-toxicity is measured by having concentrations of heavy metals below the limits set by the standards, and by testing plant growth by mixing the compost with soil in different concentrations and comparing it with controlled compost.