Originally published July 20 2015
Increasing number of young adults don't know how to prepare healthy meals; they microwave
by PF Louis
(NaturalNews) Cooking appetizing and nutritionally dense meals from scratch is an essential skill that can easily be learned, can save you money and most importantly can help keep you healthy; it's one of the key pillars of a healthy lifestyle.
Many complain about not having enough time to cook, but ironically Americans spend more time watching cooking shows, collecting and leafing through lavishly illustrated coffee table cookbooks than actually preparing their own nutritious meals at home.
Jamie Oliver's award winning TV series, Food Revolution, proved beyond a doubt that we now have an entire generation of Americans who can't identify many common vegetables or fruits, let alone cook with real food or even how to shop for local organic food.
Corporate food take over
"One hundred years ago all we ate was local, organic food; grass-fed, real, whole food. There were no fast-food restaurants, there was no junk food, there was no frozen food; there was just what your mother or grandmother made. Most meals were eaten at home. In the modern age that tradition, that knowledge, is being lost." - Dr. Mark Hyman
The typical standard American diet (SAD) is loaded with unhealthy processed and fast foods that are typically high in bad fats like hydrogenated and partially hydrogenated oils like corn, soy and canola and trans fats.
The increased consumption of cheap processed vegetable oils has fueled an imbalance in the ratio between omega-6 fats to omega 3-fats. The ideal is a 1:1 ratio but the SAD diet delivers a 1:20 to a 1:50 ratio.
Grocery store packaged, frozen and canned foods are routinely loaded with refined sugars, especially high fructose corn syrup. They contain too much refined sodium, and not real sea salt.
They are loaded with numerous, toxic, unpronounceable chemical preservatives, pesticides, additives, unnatural flavors, cancer-causing coloring agents, synthetic hormones, antibiotic residues, and often contain GMOs. These food-like substances are nutritionally dead and dangerous.
Yet, according to the Department of Labor statistics, about 90 percent of the money Americans spend on food is spent on processed foods. This includes restaurant foods and processed off-the-shelf grocery foods that require little or no preparation time before consuming at home.
Americans are consuming roughly 350 empty calories a day from added sugar found in processed foods and beverages. Soda, fruit juices, and other sweetened beverages are a major source of refined sugar in the SAD.
Research has confirmed that these types of sugary beverages increase the risk of metabolic syndrome, type 2 diabetes, heart disease and overall mortality.
The fact is that the SAD diet is a primary culprit behind America's obesity epidemic, as well as a plethora of chronic diseases: Type 2 diabetes, cardiovascular disease, chronic fatigue, antibiotic-resistant infections, behavioral disorders, learning disabilities, autism and Alzheimer's.
It explains why more and more of us are diagnosed with cancer at an astounding rate of roughly one person out of three. The message is clear or should be: Young and old Americans need to get back in the kitchen and learn how to prepare real food.
Steps you can take to reclaim your health
There is much controversy concerning safety issues regarding microwave radiation emissions, and there is ample scientific evidence that food cooked in microwaves is less nutritious.
Some studies proved it renders food toxic and carcinogenic. Skip the microwave. Learn how to really cook with a real stove: http://www.naturalnews.com/030665_microwaved_food_cancer.html
- Buy bulk - join a food co-op and learn to shop real food.
- Check out cookbooks at your local library.
- Learn to cook via YouTube.
- Create a pantry of ready-to-use staples.
- Plant an organic food garden.
Sources:
http://drhyman.com
http://www.littlegreenpouch.com
http://www.greenmedinfo.com
http://www.wakingtimes.com
http://www.naturalnews.com/030665_microwaved_food_cancer.html
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