The last time I stopped at the local supermarket to investigate salad dressings, I learned some very interesting things. Here’s a warning: After you read today’s post, if you haven’t already done so, you’re going to start making your own salad dressing, even if it’s simply olive oil and salt (my fav), or a squeeze of lemon. Continue reading
A friend of mine says that ultraprocessed items don’t nourish, but rather they entertain. A few weeks ago I saw a commercial for Lay’s Potato Chips whose tag line was “Good food for the fun of it.” That sure sounds like entertainment to me.
In life, one always has to choose between quantity and quality. If your goal is to obtain an item of the highest possible quality, then it doesn’t matter how much you get. Like a sample of uranium. When it’s quality you’re after, it doesn’t matter whether you end up with a microgram or a kilogram. The issue of its purity is not negotiable, so the amount is secondary. But when it’s quantity you seek, it doesn’t matter whether the end result is purity or perfidy, perfect or problematic. Continue reading
What follows is a true story. It really happened, and you can draw your own conclusions.
Just over 13 years ago, on a snowy evening in January 2003, my daughter and I went out and brought home the sweetest, gentlest, 8-week-old Labrador Retriever puppy. She was a chocolate lab, and so we named her Mousse. Mousse played ball; Mousse cuddled with the children; Mousse helped me weed the garden; Mousse stole food from the kitchen table when she thought no one was looking; Mousse hung out with the chickens and enjoyed visiting with our friends and neighbors, both human and canine. Mousse became family, and all was well. Continue reading
The announcements of the recent Academy Award nominations remind me to talk again about Food, Inc., a 2010 Academy-award nominee for Best Documentary, and winner of many other awards and nominations besides. Billed as a “civilized horror movie for the socially conscious, the nutritionally curious and the hungry” as well as “an unflattering look inside America’s corporate controlled food industry,” it minces no words. Just 94 minutes long, I urge you to make time to watch it. Continue reading
This past summer, some 50 years after concerns were first raised about a possible link between trans fats and heart attacks, the U.S. Food and Drug Administration (FDA) ruled that partially hydrogenated oils, the primary dietary source of trans fats in processed food items, are no longer “generally recognized as safe” in human food. Processed food manufacturers will have three years to reformulate their products or request an exemption. This action is expected to prevent thousands of fatal heart attacks a year. Multiply that by 50 years. Continue reading
Today I’d like to speak about something that has been on my mind all week, and that something is “the message.”
As we all know, over the past 100 years the processed food industry has developed ever more sophisticated strategies for influencing the public to purchase an ever-growing proportion of processed edibles to replace real food. And the industry has been so successful in this endeavor, if you want to call it that, that ⅔ of Americans are now overweight, and 50 percent are expected to carry a diagnosis of diabetes by age 65. Continue reading
Is it me or is it April first? Processed food-like items seem like they’re getting stranger and stranger. I have to assume that the recipe down below seemed like a more-or-less reasonable recipe to somebody at some point, but the attempts of the processed-edibles industry to keep people eating nonsense seem to be getting desperate. Continue reading
Today we’re going to talk about commodities. What is a commodity? When goods and services are traded on the grand scale for other goods and services, they become “commodities.” One characteristic of a commodity is that its price is determined not by quality, but by demand. The greater the demand, the greater the market. That’s what determines whether an item is a commodity. Continue reading