Food: Do You Eat To Live Or Live To Eat?

Food: Do You Eat To Live Or Live To Eat?

Food is the building block of our life; we need food and water to survive. Unfortunately the food consumed as part of the standard American diet is highly processed and not nutritious. Despite all of the junk food and processed food out there we can find healthy, unprocessed food to eat. Food can be delicious, nutritious and enjoyable to eat. Experimenting with new recipes is a great way to add healthier food to your diet.

Processed versus whole foods

Whole foods are foods that have just one or two ingredients on the label. They are foods that still have the bran/grain intact and have not been processed, fried or changed in form. Whole foods can include vegetables, fruit, nuts, seeds, grains (oatmeal, quinoa, barley, millet), and proteins such as beans and chicken. When a label contains a list of more than five ingredients then it is a very processed food.

Processed foods tend to have their nutrients (vitamin & minerals) removed through processing, so we don't get the benefits of eating these foods, just the empty calories. They also tend to be loaded with added sugar or fats which provide more calories.

Organic versus non-organic

The majority of food is grown with the use of pesticides which are absorbed by the food and then we in turn absorb these pesticides, which are chemicals. Although the food companies say that the levels of pesticides absorbed is safe, research shows that many people have very high levels of toxins in their bloodstream.

 These toxins have been linked to ADHD and breast cancer. For more information on the produce that contain the most and least pesticides check out the Environmental Working Group's List: 

We also need to be aware of the animal products that we eat as these can contain hormones and antibiotics that have been given to the animals to fatten them up and keep them disease free.

 When we eat chicken or steak we may be consuming hormones that our body does not need. Over the past five years we have seen a higher incidence of children who are resistant to antibiotics which some scientists attribute to antibiotics being consumed in animal products.

Delicious, nutritious and enjoyable to eat

Whole foods are delicious and some of them are naturally sweet. Start exploring with fruit which may satisfy a sweet tooth craving. Try fruits like Carambola (starfruit) or papaya, which is supportive of digestion.

 Vegetables are full of vitamins and minerals and can be eaten raw or lightly sautéed or steamed. To add flavor include garlic, onions, scallions, basil, rosemary and any other spice in the spice rack.

What Makes People Eat Raw Food?

What Makes People Eat Raw Food?

Throughout kitchens and restaurants around the world, there is a revolution taking place. People are turning to Raw Food as opposed to the cooked food that society has traditionally eaten. Which begs the question: Why?

One of the primary ways we experience the world around us is through what we eat, drink and think. So why then would people be foolish enough to put food into their bodies that isn't cooked? After some extensive research, it turns out these people might not be as foolish as originally thought.

The assumption behind cooking food is that the original form of Nature, as it exists, must be altered in some way in order for it to exist in an artificial form inside us. Or simply put, when feeding something natural (our body), it is necessary to give it something unnatural.

The problem is that when food is cooked it becomes less than it was before, never more. According to International Best-Selling author and Raw Food expert, David Wolfe, cooking alters organic molecules. When those molecules are ingested, they become part of our tissues. Thus eating cooked food alters our tissue at a fundamental level.

Cooked food is dense. It leaves a toxic ash residue in the body after it has been processed. Over many years, the debris from this toxic residue accumulates and is deposited throughout our tissue. Eventually the toxins reach a crisis level, clogging and poisoning our body's systems which can lead to heart attacks, strokes and cancer.

What is Raw Food?

Raw food is alive, it still contains the vital nutrients and enzymes that gave the food life in the first place. Cooking food (above 239?F) destroys all of the enzymes and the food becomes "dead".

Enzymes are vital in that the body requires them to digest and absorb food, effectively helping to turn it into fuel.

Enzymes also are essential for many of the body's processes such as breathing, digestion, circulation, cognition and the prevention of inflammation and aging.

Cooked Food = No Enzymes

Eating cooked and processed foods makes one groggy, affects moods, lower's one's level of attention and interferes with the body's optimal functioning. A poor diet of highly cooked foods can also have a detrimental effect on longevity.

A cooked seed will not grow. It has had the life burnt out of it. How then would eating cooked food be the best way to help us grow?

Cooked food was not here when we first appeared on Raw food was.

Raw-Animal or Raw-Plant Food?

Some people opt for a raw-animal diet, however typically the health of these people weakens over time, for a number of reasons. Namely meat can be very high in fat, cholesterol, calories and disease and bacterial contamination.

The other option is a raw-plant based diet.

People who follow a raw-plant based diet benefit from vital enzymes which allow the body to fully digest food, enzymes which are typically lost when food is cooked.

All About Food Ingredients

All About Food Ingredients

When you are buying food in your local stores the first thing that you look at is the ingredients.

Function of the food ingredients

The food manufacturers have many reasons why they add the ingredients. Some of these reasons include:

To keep the food safe and fresh: The ingredients used in serving this role are preservatives. They prevent spoilage of the food thus reducing the risk of you suffering from foodborne diseases.

To improve the texture of the food: I'm sure that you have noticed that most of the food you get from your local store has a better texture than the one that you prepare yourself. This is due to the addition of the ingredients. The ingredients added include: thickeners, emulsifiers, leavening agents and stabilizers. The additives give food a light airy texture that feels great on the tongue.

The additives improve taste: Spices, sweeteners, and other flavors enhance the taste of food thus you enjoy eating it.

The additives aid in improving appearance: Natural and artificial food colors improve the appearance of plain foods such as juices, cheese, and yogurts.

Common food ingredients

There are many additives that can be used in food but there are some that are more common than others. The most common additives include:

Flavors: They include both natural and artificial flavors. The most common are: salt, citric acid, butter flavoring, methyl salicylate, vanilla extract and vanillin. The flavors are heavily used in cereals, soft drinks, dressings, yogurt, and bread. The additives provide a bitter flavor that neutralizes the sweet flavors that are common in beverages.Food colors: Food colors offset the color loss that takes place when the food is exposed to light. They also enhance the colors that occur naturally in food. The most common food colors that you will find in most foods are: caramel coloring, beta carotene, and annatto extract. The additives are common in yogurts, fruit spreads, candles, cheese, snack foods, and pudding.

Sweeteners: They add sweetness to food and beverages without interfering with the original food texture. Common sweeteners are high fructose corn syrup, aspartame, sucrose, honey, agave, and nectar. You will find the additives in dressings, maple syrup, cereals, juice concentrates, desserts, and molasses.Conclusion

This is what you need to know about the common food ingredients and their roles. While the additives are harmless to many people there are some people that react to them. If you one of the people who are affected by the ingredients you should avoid foods containing them.

Watch Out! Food Safety Begins With You

Watch Out! Food Safety Begins With You

Food Safety is no joke. As we turn the calendar to catered meals, alfresco dining, outdoor barbecues and garden-fresh, you have to watch out for food safety. The Center for Disease Control estimates that each year 1 out of 6 Americans or 48 million people have a food-borne illness from contaminated food. Food borne illness is dangerous, costly and preventable.

As a professional I'm well aware of the do's and don'ts of food safety, but a recent bout of a food borne bug knocked me off my feet. My malady was the result of my choice at a quickserve restaurant that I've eaten in numerous times. Now I'm not dissing the quickserve industry, just keep in mind that food safety is in the hands of those preparing and serving the food. This can include people who may be more or less conscientious about following food safety rules and recommendations.

In keeping with my mantra and goals encouraging you to make healthy choices, I am sharing guidelines for food safe meal preparation and eating. The very first caveat is to start with clean hands, clean work surfaces, and clean fruits and vegetables. I realize some may think this is common sense, but it is always good to have a reminder. Following are additional guidelines to aid in keeping you food safe.

Eating out, be alert, generally speaking food preparers should:

have their hair covered with hairnets, caps or some type of head covering

the cashier should not be making change and dishing up food

wash their hands before leaving the bathroom

If the restaurant is extremely warm and the air-conditioning is not working, you may want to rethink eating there that day.

At the neighborhood barbecue:

Do not thaw foods at room temperature, always thaw food in the refrigerator. When thawing meat, place the meat on a tray or in a pan to catch any leaking meat juices.

Do not marinate foods at room temperature, marinate in the refrigerator.

Do not use juices from marinating on the food. Discard the marinade.

Keep hot foods hot and cold food cold. Cooked food should not remain at temp between 40°F to 140°F for more than 2 hours.

When prepping food, take care to not cross contaminate by spattering uncooked meat juices onto other surfaces or other foods

Use separate utensils and platters for uncooked food. Once it is cooked use a clean set of utensils to remove it from the grill and place it on a clean platter.

Cook foods to the proper temperature. Use a food thermometer to make sure the food reaches the recommended internal temp for doneness.

145°F for whole beef, veal, and lamb, fresh pork ham and fish. Allow these foods to rest three minutes before carving and consuming

160°F for ground beef, veal, pork and lamb, and for egg dishes.

165°F for all poultry, including ground chicken and ground turkey

Place Deviled Eggs on the table, just before serving the food.

Change of Plans

If plans change, place cooked food in shallow containers, cover loosely with aluminum foil and refrigerate. The refrigerator should be at a temperature of 40° F or below.

My bout with the food borne illness bug was a good news bad news scenario. The good news, I am recovered and feeling great and the not such good news is that I was reminded of how often people may not handle and serve food properly. Be food safe---you always want people to remember a meal for all the delicious reasons.