It appears that consumers are finally shaking the old cereal box empty and not refilling! Dr. John Harvey Kellogg would be dismayed after establishing the “San” at Battle Creek for decades which would give rise to the Kellogg empire at Battle Creek. Look for a followup post on his life and times.
Read about the dietary guidelines of Brazil – they have an entirely different approach than the U.S. They tell us not only why but how to eat. They are much user-friendly.
Shrimp in U.S. supermarkets are usually not from the U.S. but from many countries including Thailand. If you buy frozen shrimp, be sure to look for the country of origin required to be displayed on the package somewhere. Often it’s hard to find, but keep looking. For more guidance, click HERE.
I’ve been thinking a lot this week about how we are losing the habit of cooking in the U.S. Here are some more hints on how to change this habit for the good, i.e., home cooking and weaning ourselves off all the convenient foods out there or at least use them sparingly. Check out a previous post HERE.
This article discusses which diet is “best”, an over-debated topic in the nutrition world. The bottom line – there is not one that stands out. But if you look at the secrets of the world’s healthiest cuisines, they do have some common features so simply put forth by Michael Pollan – ” eat food, not too much, mostly plants.”
If only more people would be able to cook, think of the healthy benefits that would bring to our food culture. Highly processed and convenience foods have invaded our food supply since the middle 20th century and have grown in into a giant we now refer to as “BIG FOOD”. Just visit the local supermarket and visit the vast section of freezer cases. It used to be that frozen vegetables were the main component but now there are so many complete dinners of every kind – many loaded with fat, sugar and salt and boasting a list of ingredients that fills most of the product label. A closer look at these packages allows us to have an almost unlimited choice of Chinese, Italian, vegan, Thai and Indian cuisines. But what have these highly processed culinary “delights” done to our health? We now have the highest rates of obesity in history and along with this comes expanding rates of diabetes type 2, liver abnormalities (fatty liver disease), a set of symptoms now referred to the “metabolic syndrome” and expanding waistlines. It’s not just fast food to blame, but our food production has gone out of control. We buy cookbooks, watch cooking shows, but end up buying the very kinds of food that only require heating with the microwave oven. Cooking at home can help to reverse some of these trends.
Here is an interesting article discussing some of the reasons we don’t home cook more often. Good lessons HERE.
No big headlines this time around, but if you don’t want to read the 571 page document for the 2015 U. S. Dietary Guidelines, here are some highlights from The Atlantic. The recommendations, though vague, stress moderation and resemble the Mediterranean Diet. Another way to put it: “Eat food, not too much, mostly plants”, so Michael Pollan has it right. Read his Food Rules: An Eater’s Manual. So much more fun.