All posts filed under: Traditional food

TRADITIONAL FOOD

Traditional food and cooking is a sound, organic structure with roots meandering deep into the mists of time securely anchored to safe practice. Traditional food and cooking applies a strict non-discrimination policy. It has no favourites and no sinners. The only requirement, if there is one, is to ditch or at least avoid as far as possible new, invented foods and ingredients. Unlike many modern food fads, traditional food and cooking never favours one food over the other. All natural foods are treated equally since traditional cooking recognises that each food has a part to play and that part can only be performed in synchronisation with the whole. A varied and balanced diet of traditional foods delivers the optimum amount of nutrients in the exact amounts our human body requires for optimum well being. Encouraging consumption of all natural, traditional foods is an excellent way of ensuring we eat a variety of foods that can deliver optimum well being. Our ancestors, like us, were interested in maximising taste, flavour, texture, nutrition and safety. Consuming a safe, …

NATURAL FOODS

We all instinctively gravitate towards the concept of purchasing and consuming only natural food  Consuming natural food is our comfort blanket in times of uncertainty, our surety in times of doubt, our fool-proof option when everything else around us is in free-fall – and let’s face it there is plenty of uncertainty surrounding something as natural as wishing to eat a natural diet. Contrast the words “natural food” to “synthetic food”, “artificial food” or even “man-made food”. The later are an unhappy marriage of words grating on the familiar like static on the airwaves. The word food sits uncomfortably and awkwardly alongside synthetic, artificial or invented. Proprietors of invented, artificial, synthetic and man-made foods understand this only too well, which is why they brand, market and pitch their artificial, synthetic products as … natural. “100% artificial cream” or “All synthetic sweetener” or “total GMO corn” is unlikely to find many takers. Nor, indeed, would “nitrate maize”, “test-tube tomatoes” or “fossil-fuel fennel”. Which is why we find so many convenience foods now branded as “natural” and “organic” when, …

NEW FOOD

TRADITIONAL  FOOD NEW /NOVEL FOOD NATURAL FOOD MAN-MADE FOOD REAL FOOD  INVENTED FOOD New, invented and patented foods are the mirror opposite of traditional, natural, real food.They are unbiquitous in convenience foods and increasingly the market for fresh produce. They are the very fakes we should all be weary of. A bold assertion particularly given that  new, invented and patented foods have regulatory approval. Food scientists assure us they are safe to eat. The experts tell us novel foods are composed of the same chemical molecules that we find in traditional, natural and real food. Has mankind not been cross-breeding species for millenia to improve our selection of food? According to a majority of food scientists there is no difference between traditional, natural, real food and new, invented and patented foods. This version is currently accepted by governments and food agencies. There are, in fact, big differences between patented, invented foods and tradtional/natural foods and the differences do matter. The chemical molecules found in new, invented and patented foods are found in proportions, quantities, alterations and levels that we would never see in …

MODERN MALNUTRITION

For the everyday cook time is nutrition. For the industrial cook time is money. Few can dispute that Europe, like so many other global regions, is facing an unprecedented rise in chronic food related diseases. What Europeans, like many other populations both in the developed and developing world, are beginning to fear and become increasingly affected by is the rise in cardio-vascular disease, hyper-tension, food related cancers, diabetes and obesity. Consider these statements: Worldwide obesity rates have almost doubled since 1980. The epidemic of diabetes, which is closely associated with obesity and urbanization, has skyrocketed in rich and poor countries alike. This is a world in which more than 40 million pre-school children are obese or overweight. Dr Margaret Chan, Director of World Health Organisation, 2011. Of the 57 million global deaths in 2008, 36 million, or 63%, were due to NCDs, principally cardiovascular diseases, diabetes, cancers and chronic respiratory diseases. WHO, Global status report on non-communicable diseases 2010. According to the data, the absolute number of diabetics in the EU-27 will rise from approximately 33 …