A study estimates that more than one billion people are affected and reveals that nutritional imbalances continue to rise. Childhood obesity has quadrupled over the course of three decades
This is a big deal people often don’t realize. Even something as simple as an alfredo pasta will have way too much butter in it when you order it at a restaurant. (Why do you think it tastes so good?) An entire stick of butter for a single serving is quite common.
Not only is cooking for yourself significantly cheaper than ordering food, you are also significantly more aware of the calories you are putting into the food.
Even something as simple as an alfredo pasta will have way too much butter in it when you order it at a restaurant.
Hell no. It will have too little and probably doesn’t contain proper parmesan, either. Also it’s not actually simple, it’s minimalist, but hard to actually get right – Italian cuisine in a nutshell. I almost wanted to say “and be extended by starch slurry” but then realised that pasta water vs. starch isn’t really something one should complain about, if anything that’s a fault of sub-par noodles… anyway:
The butter unhealthy / saturated fat unhealthy thing is due to plant fat manufacturers trying to sell hardened fats as healthy giving us the wonders of trans fats, flanked by the sugar industry’s “fat makes fat”. While I’m at it the cholesterol stuff is the equivalent of “dead firefighters found at conflagration site, thus, abolish the fire department”. Not to mention that dietary cholesterol has no correlation to blood cholesterol. And how could I forget the tobacco industry which was very successful in blaming the cardiac arrest epidemic on anything but smoking by concern trolling the scientific process.
There’s processed foods which are perfectly fine but as an experiment try avoiding anything that has been invented in the last 100 years or so for a while and observe the difference. There’s certainly restaurants around which cook like that but it’s not going to be the ones people with two jobs eat at.
Oh and I don’t think the science is completely in yet but it seems that the “gluten intolerance” epidemic is due to increased use of glyphosate directly before harvest to make wheat grow faster: It’s not the gluten but some people’s stomach just don’t take the residue as well as others. So YMMV on being able to get proper ingredients for that experiment.
This is a big deal people often don’t realize. Even something as simple as an alfredo pasta will have way too much butter in it when you order it at a restaurant. (Why do you think it tastes so good?) An entire stick of butter for a single serving is quite common.
Not only is cooking for yourself significantly cheaper than ordering food, you are also significantly more aware of the calories you are putting into the food.
And that wouldn’t even be so bad if we ate a reasonable portion of it. But cooking at home is preferable.
Hell no. It will have too little and probably doesn’t contain proper parmesan, either. Also it’s not actually simple, it’s minimalist, but hard to actually get right – Italian cuisine in a nutshell. I almost wanted to say “and be extended by starch slurry” but then realised that pasta water vs. starch isn’t really something one should complain about, if anything that’s a fault of sub-par noodles… anyway:
The butter unhealthy / saturated fat unhealthy thing is due to plant fat manufacturers trying to sell hardened fats as healthy giving us the wonders of trans fats, flanked by the sugar industry’s “fat makes fat”. While I’m at it the cholesterol stuff is the equivalent of “dead firefighters found at conflagration site, thus, abolish the fire department”. Not to mention that dietary cholesterol has no correlation to blood cholesterol. And how could I forget the tobacco industry which was very successful in blaming the cardiac arrest epidemic on anything but smoking by concern trolling the scientific process.
There’s processed foods which are perfectly fine but as an experiment try avoiding anything that has been invented in the last 100 years or so for a while and observe the difference. There’s certainly restaurants around which cook like that but it’s not going to be the ones people with two jobs eat at.
Oh and I don’t think the science is completely in yet but it seems that the “gluten intolerance” epidemic is due to increased use of glyphosate directly before harvest to make wheat grow faster: It’s not the gluten but some people’s stomach just don’t take the residue as well as others. So YMMV on being able to get proper ingredients for that experiment.
But I’m sure the free market will fix everything.