The Sad Truth About Our Industrialized Food System

I find it incomprehensible how institutions like schoools, hospitals and nursing homes have become the lowest rung of importance in our industrialized food system. I don't know if any of you have had the occasion of late to experience any of the foods served at any of these institutions but the situation is atrocious.

Many of you know that I have spent some time working with children and doing cooking demos at schools trying to educate kids on the benefits of healthy eating. Part of that was inspired by the likes of Jamie Oliver's Food Revolution, part by the White House Let's Move initiative, but basically I was motivated to try to connect with kids and show them that healthy doesn't necessarily mean yucky. Believe it or not, kids are much more open minded than we think they are. If you give them the opportunity to try new things, they are quite receptive. That being said, when you see what they are actually being fed by school cafeterias, it is incredibly disheartening. All the education and encouragement in the world won't be worth a darn thing if they continue serving the slop they do in schools.

Many kids in this country only have 2 meals a day and they are the 2 that they get for free at school. When all they are being fed is fried, fatty, white starches and processed, pre-packaged frankenfoods it is no wonder that we are suffering from an epidemic of obesity amongst school aged children. It is absolutely disgusting.

However, if you think schools are bad, nursing homes are even worse. About a month and a half ago my grandmother had to be admitted to a nursing home and I frequently had occasion to visit her during meal times. A sampling of the "food" she has been fed that supposedly meets some kind of minimal nutritional requirement includes items like cheetos, white bread, mashed potatoes from a box, chocolate cookies, chocolate or strawberry milk, sloppy joes and mystery meat I have yet to identify as having come from any particular animal. While I understand there are huge costs associated with running a nursing facility, many older individuals suffer from numerous dietary restrictions associated with everything from diabetes to heart problems to diverticulitis to acid reflux. You can't tell me that these foods qualify as healthy for those individuals. Heck, I don't think they qualify as healthy for even a younger individual without any health problems.

And last week, when I was in the hospital after what I'd call moderately invasive surgery, the items offered to me for meals included hamburgers, pizza, grilled cheese sandwiches, cake, cookies, flavored milk, veggies with ranch dressing and JELLO. When I asked the gentleman if they had yogurt, I was promptly told that never in the years that he has been working at that hospital has anyone ever asked for or been served yogurt. I was mortified.

What has to occur in the history of an industrialized food system that places such little value on the most vulnerable members of the population? I understand the food lobby is huge and I get that food manufacturers are being paid government subsidies to provide these institutions with cheap food in abundance, but why do we stand for it?? Are we so desensitized to what good food is that we actually believe that this kind of food is healthy or even remotely nutritious??

It makes sense that kids are not standing up for something better because they don't know any better, but their parents should be angered by what they are being fed. And the adult children of those who are in nursing homes should be even more insensed by what their parents are being fed. What's more is that any patient who has ever been in a hospital should be outraged by the offerings they are being given when they are at their most fragile. I don't know about you but for me, it's not ok. Something has to be done. I don't believe that the system cannot be changed by a few people. If one person gets another person to speak up against this kind of atrocity, eventually we'll have an army of folks speaking out against what I think is the deliberate poisoning of a vast segment of our population. We have to realize at some point that what we put into our bodies in the form of food is as important if not more important than any kind of medication you might be prescribed. We have to get back to a society where food is real, not synthetic. Respected, not abused. It's time for us all to wake up and smell the coffee before it's too late.

Why?

I have a couple of gripes about food that I have to get off my chest. Recently I have been even more OCD about reading labels than I had been and I'm starting to get really annoyed by some things. Here is my short gripe list.

1) Why does heavy cream need to have mono and di glycerides in it??

2) Why does cottage cheese have guar gum and Modified Food Starch in it??

3) Why does chicken, beef, pork and other meat have added sodium in it??

4) Why does yogurt have so much sugar and fat in it??

5) Why does ANYTHING have MSG in it anymore??

6) Why do products that are marked "Gluten Free" on the front also have a warning about potential cross contamination in the facility it was manufactured in on the back?

7) Why DON'T they HAVE to declare that a package of ground beef may have ammoniated beef in it?

8) Why does processed cheese even exist when there are so many great cheeses out there?

9) Why do they put wax on fruit?

10) Why aren't other people asking these same questions?

It seems to me that we have all become complacent about the things we put in our bodies. I got news for you, the FDA and the USDA DON'T necessarily have your health in their best interest. They are more concerned with the bottom line and whenever money is involved, you better think twice. People need to start advocating for themselves when it comes to eating well. The pendulum has swung far too much in a direction toward foods that are more concerned with shelf life and appearances than with health and nutrition. Next time you are in a grocery store, don't just assume that all things being equal sugar is sugar and cream is cream. Turn those containers, bags and cartons around and read the labels. You'll be amazed at the chemicals and crap you are actually consuming. There are options and you can avoid these chemicals, you just have to be aware and be a savvy consumer.

Are Gluten Free Food Manufacturers Doing a Disservice to those with Gluten Intolerances?

This past weekend I had the opportunity to attend the Gluten and Allergen Free Expo in Chicago. It was an eye opening experience on multiple fronts. When my mother in law was diagnosed with Celiac disease in 1997, knowledge about gluten intolerances was little and gluten free foods or labeling scarce. She and I learned what she could and couldn't eat sometimes the hard way. Much of this has changed particularly over the last 4 or 5 years. Gluten Free labeling has improved quite a bit. It isn't perfect, but it is better than it used to be. AND, perhaps more importantly, gluten free foods have started popping up in even the most mundane of grocery stores like Walmart. No longer do you have to travel to a big city where there is a Whole Paycheck or a Trader Joes to find gluten free products.

BUT, and here is the big but, are all these gluten free foods really helping those with gluten intolerances or actually hurting them? In my humble opinion, they are in fact hurting them. If you read the labels on these mostly processed and packaged foods, you will notice a lot of other ingredients besides wheat and wheat derivatives. The ones that particularly concern me are sugar, fat and salt. I was mortified upon reading many of the labels on these products how many of them were absolutely loaded with refined sugars, unhealthy fats and tons of salt. Sure you won't have an allergic reaction to these foods, but in the long run, will eating them be even worse for you than the wheat reaction would have been to begin with. I maintain in many ways yes.

Just because tons of cakes, cookies, pies, crackers, sauces, gravies, cereals, sweets, etc. are available to you that are gluten free doesn't make them any healthier. I feel like some individuals take a little license to indulge thinking that because they are gluten free they MUST be healthier alternatives to their non-gluten free counterparts. Many of the individuals I saw there were indeed on the plump side and probably needed to be cautious in particular about fat intake as well as glycemic index. What was even more disturbing to me was the almost obsessive nature with which people flocked to demos about these tasty treats using pre-packaged mixes that had things in them that they most certainly should be wary of.

I appreciate the fact that awareness of Celiac Disease and gluten intolerance has increased and I think it is wonderful, but I think that manufacturers see an opportunity to exploit people who are already vulnerable just to make a buck without thinking of the consequences in the long run. Creating a group of individuals who are not only unable to eat certain foods but are now suffering from other medical complications that are directly attributable to what they can and are eating is unacceptable.

We as advocates for those with food allergies in general have to also be advocates for health in general. People need to be made aware of the dangers of these foods and to read labels hyper sensitively. They also need to be made aware of the cash cow that the gluten and allergen free industry is to many manufacturers. Be suspect of all pre-packaged or processed foods. I understand convenience and believe me I am not such a huge food snob as to think that people are going to cook and bake from scratch every day. I get that. But helping people come up with ways to feed themselves quickly yet healthily is imperative if we are to see a decline in diet related illnesses. That's what I was trying more than anything to do in my own gluten free cookbook. Stop obsessing on desserts and those foods that are not necessarily the best choices for you to eat daily and focus on those things that are tasty, healthy and fulfilling. I think this is the direction for the future of gluten and allergen free lifestyles.

The Mediterranean Diet

In a time where new diet fads seem to come and go daily, there is one constant that never seems to fade, namely the health benefits of the “Mediterranean” diet. For centuries civilizations surrounding the Mediterranean have survived on a diet rich in vegetables, fruits, lean proteins and olive oil. The rich soil and moderate climate of countries such as Spain, Morocco, Italy and France lends itself to the production of a myriad of fresh produce. People in these regions eat seasonally, taking advantage of whatever happens to be in the marketplace on any given day. But what makes the Mediterranean diet so healthy compared with other diets like Atkins, South Beach or the Zone?? The key is diversity.

Typically people within these countries don’t eat meat at every meal as it tends to be costly and most homes do not have refrigeration in which to store perishable items. Fruits and vegetables, however, are always abundant. The key to making the best use of these fruits and vegetables is the use of herbs and spices to enhance the flavors to their fullest potential. In Italy, basil, rosemary and oregano are used to make sauces fragrant and unique, while in Spain and North Africa, cilantro and parsley are added to almost every dish. Most of these cuisines are not spicy in so much as hot and spicy, but rather spicy as in flavorful. Paprika, cumin, ginger, cinnamon and saffron are carefully added to dishes in surprising new ways to make them pop.

So how can we adapt some of our own food habits to incorporate some of these healthy principles? We too live in an area where fresh seasonal produce is abundant. Why not try adding some flavor to basic vegetables by learning to use some of these herbs and spices. Lighten things up by using a high quality extra virgin olive oil to cook your next meal. Eating light and healthy is not difficult, nor does it have to be boring. Take the example of the Mediterranean diet and you’ll see that healthy doesn’t have to equal bland.

Homemade Tomato Sauce

3-4 Tbl extra virgin olive oil
1 large onion, chopped
3-4 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
2 lbs peeled and chopped roma tomatoes or 2-24 cans whole peeled tomatoes, crushed
Pinch Salt and Pepper
¼ tsp crushed red pepper
3-4 Tbl chopped fresh Italian parsley
2 Tbl chopped fresh Oregano
1-2 tsps chopped fresh thyme
1-2 tsps chopped fresh rosemary
Handful torn fresh basil
1-2 Tbl Sugar

To peel tomatoes, boil a pot of water. Place tomatoes into the boiling water for approximately 30 seconds and remove. Allow to cool and the skins should slide right off. If you are not able to get fresh tomatoes, use a high quality canned tomato like San Marzano and crush the tomatoes by hand before using. In a large saucepan, heat olive oil. Saute onions until they soften and begin to turn slightly golden, approximately 5 minutes. Add garlic and sauté for one minute or until fragrant. Add carrot, celery, red pepper, salt and pepper. Continue cooking for about 10 mins or until the carrots and celery begin to soften. Add tomatoes. Bring mixture to a boil. Add fresh parsley, thyme, oregano and rosemary. Reduce heat to a simmer and cook uncovered, stirring frequently, for approximately 45 minutes to an hour or until the sauce has thickened and most of the liquid has evaporated. Add fresh torn basil and sugar to taste. Puree sauce in a blender or use an immersion blender to puree the sauce in the pot. Note: Allow the mixture to cool before using a blender to puree or it will explode and you could burn yourself.

** Immersion blenders are available at almost any retailer and they are a fantastic tool for use with pureeing sauces or soups.