Column #149

What if I said home cooking wasn’t economical, wasn’t practical, was too complicated, required too much time, and wasn’t fun? Most Americans would agree!

American eating habits have changed quite a bit in the past 60 years. In many homes family members eat in shifts rather than together. Grazing is replacing more formal sit-down meals. Instant and microwave meals are replacing prepared meals.

It’s reported that anywhere from 10% to as many as 40% of all school-aged children and adults literally skip breakfast because they do not have time for it. Yet breakfast may be the most important meal of the day because skipping it is associated with slightly higher inflammation and heart issues. In 2017 the American Heart Association reported that breakfast-eaters tend to have slightly lower rates of heart disease, high blood pressure, and high cholesterol.

In addition to desiring convenience a growing number of adults also want to dine in exciting sports bars, exotic settings with magnificent views, and in the relaxed ambience of private clubs. They’ve developed a mind set that eating at home is boring. The urge to eat out is so strong today that Americans now spend slightly more than half of their food budget eating away from home.

And then there are the traditional flavors Americans crave in addition to their desire for constant variety. Just look at all the different ethnic restaurants. There are also restaurants that specialize in steaks, seafood, chicken, and more. All of them survive because they offer traditional flavors that are quite often engineered to be consistent. So by bouncing from one restaurant to another, Americans fulfill their need for variety without sacrificing their addictions for traditional flavors.

Even the restaurants that advertise healthy meals focus on traditional flavors and selections that are designed to satisfy the majority rather than cater to the minority that’s focused on real nutrition. It’s also that way in the military. The army doesn’t want to serve healthier grass-fed beef to the troops because of its off flavor due to a high Omega-3 content versus a lower Omega-6 content. They worry the troops may grumble if their meats tastes gamy, grassy, or fishy.

There is no question that nearly all chronic diseases are caused by a nutrient deficient diet. The deficiencies are not caused by eating non-organic food, fast food, factory-farmed food, nor food grown in foreign lands or in states many miles away. They are caused by the combined nutrient composition of the individual foods consumed.

To optimize health the combined nutrient value of all foods consumed must be:
●    Nutrient Dense and Diverse
●    Low Glycemic
●    Evenly Balanced Omega-6 to Omega-3 Essential Fatty Acids (EFAs)

The ideal micro composition of what the diet’s nutrient balance, diversity, and density should be can be found in green leafy plants such as spinach. It’s also found in wild-caught seafood and grass-fed as well as Omega-3 meats of all kinds. The reason these meat profiles are considered perfect is that the foundation food for animal life has always been and always will be the green leaf. That’s why healthy animals with 2:1 or lower EFA balances with the green leaf at the bottom of their food chain will automatically have the best nutrient profiles for humans.

As foods that differ from the green leaf are added to the diet, the actual net nutrient profile of one’s diet is downgraded. That’s because the vast majority of modern food selections, even those marketed as health foods, will not have nutrients that equal those in a green leaf. For instance many whole grains, seeds, fruit, and nuts are promoted for being healthy foods to eat. But most of them do not have the proper nutrient diversity nor balance required for optimizing health. For starters, all of them are deficient in Omega-3 EFAs. Many are high glycemic.

These many hurdles present a significant challenge to those of us who want to eat healthier foods and/or market healthier foods. The flavors of green leafy vegetables, wild-caught seafood, and grass-fed and Omega-3 meats are not widely appreciated. Greens are available everywhere, but their bitter favors require doctoring (dressings) for palatability. Grass-fed meats are not readily available. Even the few restaurants that offer grass-fed meats rarely have “real” grass-fed meats. Omega-3 meats are virtually nonexistent. And these meats have stronger flavors from their high Omega-3 fat profiles. And, horrors of horrors, quite often grass-fed meats are less tender than grain-fed meats and they must be prepared accordingly.

These realities mean that if people want to eat a healthy diet that actually suppresses or prevents chronic diseases, they have to live outside the box. They have to eat more at home, spend more time preparing meals, and be willing to accept the fact that nourishing meals are not always fancy meals.

People dislike change. Many refuse to accept new flavors, they’re pressured by societal norms to eat unhealthy meals, and they believe that time is too short. Moreover, everyone wants so dearly to relive in the good ol’ days. But the unfortunate truth is that we can’t create change without upsetting the applecart.

When it comes to food, we are in charge of what goes into our mouths. Therefore our decisions impact our health which governs our quality of life. Decide wisely.

To your health.

Ted Slanker

Ted Slanker has been reporting on the fundamentals of nutritional research in publications, television and radio appearances, and at conferences since 1999. He condenses complex studies into the basics required for health and well-being. His eBook, The Real Diet of Man, is available online.

Don't miss these links for additional reading:

How Much Money Do You Save by Cooking at Home?

The Slow Death of the Home-Cooked Meal by Roberto A. Ferdman of The Washington Post

The Value of Cooking at Home Isn’t All about Money by Lizzie O’Leary and Eliza Mills

Here’s What Skipping Breakfast Does to Your Body by Amanda MacMillan for Time Magazine

Impact of Breakfast Skipping Compared with Dinner Skipping on Regulation of Energy Balance and Metabolic Risk by Alessa Nas, et al.

40-Year Trends in Meal and Snack Eating Behaviors of American Adults by Ashima K. Kant, PhD, RD and Barry I. Graubard, PhD

Food Prices and Spending by Ted Slanker

Why Leafy Green Veggies Are Nutritional Powerhouses by Laura Dolson

Man Is an Extension of the Leafy, Green Plant by Ted Slanker

Food Analysis: GI, GL, Fat Ratio, Nutrient Load, and Inflammation by Ted Slanker