9780465020416[1]I seem to be on a bit of a binge lately–not eating, but reading about real food, fake food and the quality of food and the effects on health.

This whole thing seems to have started with Richard Wrangham‘s Catching Fire: How Cooking Made Us Human which lead to questions about how we arrived at what we are currently eating–our trip from “traditional” foods to the current state where we seem to have given up the true pleasure of food–treating it almost as “medicine”. It must be low carb, or low fat, or…

I’ll be the last to disagree that our diet determines our health, but why have we given up the true hedonistic pleasures of eating good food to spending more time thinking of all the things our current “diet” doesn’t let us eat?

All these books were well worth reading if you like to eat. The bottom line of all this leaves me feeling that our food needs to include raw, cooked, vegetables, meats, dairy, eggs, and fish–all real foods–but not processed foods. Shop around the edges of the grocery store, except for the side excursions to find the grains, and legumes which are underused by most of us.

Real Food/Fake Food is enlightening in terms of how to shop for foods that are not adulterated–which is so common today. It’s unfortunate that we have to shop for our food using the caveat emptor mindset, but that’s what we have allowed to happen by not exercising selectivity in what we will purchase–in looking for “cheap” as opposed to high quality.  We need to not buy adulterated foods–it’s worth the bit of extra effort to find out what we are buying and find shops where we know that quality is foremost even if the price is just a bit higher.

—Ô¿Ô—

 

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