Organic food

The End of Food

I recently read a book that was equal parts informative, interesting, terrifying and disgusting. The book I’m talking about is Paul Roberts’ “The End of Food.” This book is not for the faint of heart and it will definitely make you rethink a lot of the things you see in the grocery store. The more I read, the less happy I am with our current state of food.

Have you read the latest controversy on the “pink-slime“? We simply do not know what is in our food. We just don’t. We go to the grocery store and think we’re being healthy and mindful by buying a bunch of fresh vegetables but in reality, those veggies could be GMOs and we might not even realize it. I mean, do they put a sticker on that zucchini that says “GMO”? I don’t know.

Sometimes it feels like we are trapped in a sci-fi horror movie.

Here are just a few quotes and a few of my thoughts on the book. It’s really worth a read if you’re interested in knowing what you’re putting in your body. The book scared me, but it informed me too. I hope there is a better, healthier way to eat foods.

“Fat and muscle are more calorie dense than plants are and thus offer more energy per mouthful. Animal foods are also easier to digest, so their calories can be extracted faster. In all, meat provided more calories, and thus more energy, that could then be used for hunting, fighting, territorial defense, and certainly mating. Meat was also a more reliable food source; by shifting to meat, prehistoric man could migrate from Africa to Europe, where colder winters and lack of year-round edible vegetation would have made an herbivorous diet impossible. [pg 6]”

“Because animal and human tissues have the same sixteen amino acids (whereas most plant-based proteins contain just eight), animal converts readily into human: meat is the ideal building block for meat. That’s why bodybuilders eat a lot of meat; it also helps explain why, as our ancestors ate more animal foods, their bodies grew larger. [pg 6]”

 

Reading about the evolution of the human race was fascinating and I had a lot of “ah ha” moments. It made so much sense once I understood the connection of the brilliance of the body and the way our ancestors used to live. The body was designed for “scarcity”–for going long periods of time without food while the hunters and gatherers hunted the massive beasts. The body is built to hold onto fat and weight because back then, it literally depended on it.

That has changed so much with our current lifestyle. We aren’t starving–food isn’t scarce at all. Hungry? Go to 7-11 and grab a candy bar. Food temptations are everywhere around us–fast food commercials, convenience foods, everything…there is no scarcity anymore and our bodies haven’t caught up to that. They still hold on to that fat that we AREN’T burning off for fuel as we hunt the massive beasts!

“As more and more of us move away from producing our own food, we’ve become less and less certain about its safety, its quality or its taste. [pg 43]”

“Our scientifically bred produce grows so quickly that it contains measurably fewer micro-nutrients. Our processed foods are often packed with large quantities of salt, fat and sweeteners, not to mention hundreds of chemical additives, some of which, such as the preservative sodium benzoate and yellow food coloring, are definitively linked to medical problems, such as hyperactivity. [pg 83]”

 

The chapters about how food is manufactured and meat is processed would turn anyone against eating meat! I was a vegetarian for nearly 12 years and part of the reason was because of the animal cruelty issues surrounding it. Even though I eat meat now, I struggle with the moral part of it. It may not be an answer, but I try to just disconnect that “this used to be an animal.” It was hard to read about the chicken farms, but the information about the Avian Flu that began with some chicken farms were definitely enlightening.

“‘Today’s average home-maker isn’t cooking a meal for five people anymore, she’s cooking five different meals.’ And “meal” may be an overly generous term; according to one recent U.S. study, sandwiches are now the most commonly served dinner entrees, ahead of beef and chicken dishes. [pg 43] “

The chapter on the end of meals was incredibly sad to me. As a kid, my family ate every dinner together at the table–without any television watching. While as an angsty teen I hated it, I am grateful that my parents enforced that tradition. It’s a tradition I would like to continue with my kids. I think it’s important to unplug the electronics and enjoy each other’s company over a meal.

“Food companies are in fact anticipating the end of meals as we know them, as a growing number of consumers skip more and more sit-down meals altogether….the average American already misses breakfast every third day and is beginning to skip a large number of lunches and dinners….this trend is extraordinarily bad news for consumer health….because as consumers eat fewer regular meals, they’re compensating by eating more of another even more lucrative food category: snacks. [pg 44]”

 

But how many of us sit in front of the TV while we eat our dinners microwaved? That was me for a long time. It’s something I don’t want to teach my kids! Real food that does not come out of a box and good conversation over a table of healthy meals, that’s what I want.

“…the compound diacetyl became ‘butter’ for many consumers of microwave popcorn–that is, before it was taken off the market in mid-2007 as a possible cause of lung disease. [pg 47]”

As a general rule, when I buy processed foods I try to look at the ingredients list and buy things with the fewest ingredients as possible. It’s a challenge, for sure, but I like to think I’m making a difference by buying something with ingredients I can pronounce.

“He showed how HFCS was used in everything from soda and ketchup to candy and bread. He offered research suggesting that HFCS inhibits the body’s ability to know when it is full. High-fructose corn syrup ‘is the crack of sweeteners, you get addicted and you want more.’ [pg 82]”

The chapter on sugar and HFCS was my favorite, obviously. I’ve struggled with sugar for years. It’s something that I wish I had more willpower to resist. It’s something I hate that I love. Have you ever looked at some of the labels in your pantry? You would be shocked at just how many items contain High Fructose Corn Syrup. It’s even in mouthwash! YUCK!

The book was fascinating, frightening and disheartening. What I didn’t like about the book was that it didn’t provide any alternatives, or ideas on how to STOP the end of food. There was no light at the end of the tunnel in this book.

QUESTION: Have you read this book? What were your thoughts? How do you feel about this topic?

How I Learned to Love My Veggies

While as a girl living on her own, I ate a ton of salads for meals because they were easy and didn’t require cooking skills (which I didn’t have) but I slathered those salads with globs of fattening salad dressing. I loved trying new dressings and what I usually wanted was the creamy kind. But other than those calorie-laden salads I ate, I didn’t get vegetables in my diet much.

This changed when it came time to lose 100 pounds. What I quickly discovered was that fruit and vegetables were LOW IN CALORIES. As a calorie counter who was coming right down to each single calorie ingested, those numbers mattered to me. I had to be smart about my food and rationed out each meal the best I could. Eating fruits and vegetables helped me feel like I was getting enough food while I transitioned to eating 2,000 calories a day from 5,000+!

I hear from a lot of people who talk about how hard it is for them to get their vegetables in each day. My palate and my diet has changed so much that it’s just the norm for me. If I don’t have vegetables on my dinner plate, it feels naked and missing something. Often times dinner in my house is a protein + a vegetable + a salad.

How I Learned to Love My Veggies

1) I recognized the inherent values of vegetables.

They were FILLING because they were high in fiber and they were low in calories because they were usually packed with a high water content. Here is a small example of some calorie contents:

  • kale – 100 calories (3 cups cooked)
  • cauliflower – 98 calories (30 pieces)
  • brussel sprouts – 106 calories (14 small heads)
  • green beans – 98 calories (2 cups cooked)
  • broccoli – 35 calories (1 cup)
  • carrots – 52 calories (1 cup)

That looks pretty good, doesn’t it? Pile your dinner plate with a bunch of veggies and you’ll soon find that your portion control is easier. I get full eating my veggies.

2) I learned how to cook and prepare them.

If you’re new to the healthy eating thing and are trying to eat more vegetables, don’t try to eat them plain. Who wants to eat veggies plain? I am a huge fan of adding some flavor and sauce to some veggies to jazz them up. The trick is to do so in moderation, not drowning the veggies in dressing. Your palate takes time to change.

Here are just a few ways to prepare your vegetables and actually like them:

  • Steamed. I’m a huge fan of steamed veggies. It’s so easy! Even a non-cook like me could do it. (Except for that one time….)
  • Salads. The trick is to use the dressing sparingly. Measure out that serving size to be sure. Or switch to something simple like olive oil, balsamic vinegar and fresh pepper. A staple in our house is spinach salads. It goes with every type of dinner and you can add lots of things to it to make it more palatable–try some crumbled feta or goat cheese, sliced strawberries, slivered almonds.

 

  • Mix-Ins. Try adding frozen peas or fresh broccoli florets to casseroles like mac n’ cheese. I recently started adding chopped onions and carrots to my rice cooker and loved having the cooked veggies already in the rice!
  • Sauteed. A few years ago we discovered the deliciousness of Grapeseed Oil. It tastes so much better on veggies than olive oil. There is a distinct flavor that adds some richness to it. Season with a little salt and pepper and that’s all you need.
  • Smoothies.
  • Dips. Try eating hummus with raw veggies as a snack. This is one of my favorite snacks because the vegetables are basically a zero–less than 50 calories and the hummus is 100 so it’s not going to break the calorie bank.
  • Grilled. Grilling vegetables on the BBQ along with turkey burgers or salmon is a delicious side dish to any meal.
  • Roasted. I’m still trying to master this. 🙂

If you have any other tips on ways to prepare vegetables, let me know!

3) Grow my own.

Having my first successful vegetable garden last summer did wonders for me. I LOVED growing my own. Sure, it was a lot of work, took a ton of time, but it was so gratifying to see the plants bud, blossom and produce food I could eat.

I also ate things I didn’t normally eat simply because I’d forget to buy it at the store. But having soooo much zucchini in my garden I had to get creative with recipes and find new and tasty ways to consume it. And I’m not kidding when I say the food I grew tasted a million times better than a grocery store’s.

QUESTION: How did you learn to love veggies, or are you trying to learn to love them?