I can see a series of posts taking form on this subject, since I don’t want any of them to be overly long. I’m going to keep coming back to the subject because my passion is growing…
I don’t cook for fun. I cook because people have to eat. It’s more about fuel for life than what it used to be – for me anyway.
I didn’t used to think about food very much at all in my younger years. If it tasted good, I ate it. I knew about the rudiments of nutrition and ate what I thought was good for me, along with other things that I knew probably weren’t. My philosophy was that happiness was like a medicine, and if a food made me happy, it was probably canceling out any poor nutritional qualities. I had the benefit of growing up on a farm where my family grew/raised a lot of unprocessed food too. I was seldom sick and never had a problem with weight control.
For a few years in the early 2000’s I worked for the FNP, Food and Nutrition Program, of the University Extension Service of the University of Florida. I started taking the Food Pyramid, dictated by the government food police (kidding) into elementary schools and teaching it to youngsters. I taught Nutrition and Food Preparation to young mothers in a Head Start program. I started becoming aware of the problems Americans were having with food. Obesity at young ages, hyperactivity and ADHD were prevalent in so many schoolrooms. Even when presented with a decent school lunch, children were turning up their noses and throwing away the most nutritious foods. Often families in trouble with Social Services were being court ordered to learn how to prepare meals to feed their children properly.
By default, people were eating the Standard American Diet, acronym SAD, and it was sad. When I started having health problems that I could relate to diet and lifestyle, I started getting a bit more serious about what I fed myself. The overweight husband also developed problems with blood pressure and needed medicines which were hard to regulate. Friends and family members started getting diagnoses of GERD and cancer and diabetes. Time started wearing out our natural defenses. I began to hear more about food as therapy. I also began hearing about how many times nutritional advice was influenced by factors other than benefits to health – like, who decides what the Food Pyramid looks like and funny how it keeps changing…
I guess what I think now can be illustrated with the example of a machine, say a really nice new car. If I take it in on schedule to be serviced I’m doing good. But, the thing that I do most often, and that will make the most difference, is to put fuel in it. Different cars have different fuel requirements that are important to follow. If I put in a grade of gasoline other than what is recommended for clean burning, I’m going to see problems after a while. Waste products build up in the engine. The car gets sick.
Friends, readers, we are that complex, finely designed machine. Our computer, our emissions systems, our energy production equipment, our whole body is affected by every little thing we put in our mouth.
We are designed to take a lot of nutritional abuse – there are buffering systems, safeguards of all kinds in place – but sooner or later those back-up systems will have taken all the abuse that they can. If we don’t want to be sick or prematurely dead, we must study what’s happening in our “machine” with the fuels we use.
This was the beginning of my journey into food research and the resulting health trends. I don’t have to spend hours at it. I don’t have to spend a lot of money to do it. I don’t have to wait until I’m sick with a serious problem. I don’t have to ask my doctor for every new pill I see advertised in the media. I eat every day, and that is where the changes should, and can, start.
I started by saying that I don’t cook for fun, when I actually do have fun doing it sometimes. But fun is not the main point anymore. Getting the best fuel possible has become the point, just sayin’…