In February, the Food Technology Institute hosted a symposium entitled “Mobility of Us Upper Foods”, led by Dr. Matt Tigarden and Dr. Susan Jojided Bogel. The symposium pigeon in the depth of the increasing direction of putting signs “Upper treatmentAs the final position of “fast food.” But the Nova classification system, which currently determines “very treated foods”, is slightly broader. Everything includes whole grain bread and milk to high-protein-oim protein milk. Cookies and Cakes.
These foods constitute approximately 70 % of food supplies in the United States, making the recommendation to reduce high -treated foods (UPFS) a little of the chaotic proposal. Researchers like Bügel works to dismantle. It is currently leading a two -year international initiative to improve the Nova system, especially when it comes to category 4: Ultra -treated foods.
Meanwhile, though, Bügel is regularly asked the big big question: How should we eat?
“What should we tell people?” I thought. Well, in Denmark, I say follow Dietary food guidelines. These guidelines say that eating less meat, avoiding soft drinks, and drinking water instead. Then Bügel is a slide displaying a Danish food guide: six colored boxes, each of which represents a different diet, with its sizes that indicate a healthy diet and climate exemption. Each box also comes with its own suggestions, with one comprehensive recommendation: “Eating the rich food and varied and not much.
With Bügel’s transfer with the presentation, I could only notice how Danish guidelines felt familiar. They chanted Michael Bolan “Eating food. Not much. Most often plants” talisman from his 2008 book “in the defense of food: Etter’s statement.” Polan announced that until then, he answers the new, but he is very old, on the dilemma of our food.
Seventeen years later, I could only think: “Eating like Denmat” is one of the viral campaign away from welcoming that it is the latest boom in American wellness-the long-awaited solution to our nutritional crisis.
This, of course, was not a point. But this made me think about how, in a culture obsessed with thinness, we were bombed indefinitely with contradictory messages about which foods that must be embraced and which is a demon (is it carbohydrates? Fat? These food battles erupted decades ago.
Because, despite America’s relentless research from the ideal diet, the country’s healthy eating approach often looks like a well-balanced meal and is more like a buffet of borrowed ideas-each one has been accurately filling out as a “penetration” of anything it suffers. Anxiety about heart disease? The Mediterranean Diet will provide you with. Struggle with controlling part? Take a page from the French. Hoping for a hundred? Start eating like the Japanese.
But by the time these diets make their way to the culture of American wellness, they are inevitably settled, and have lost their subtle differences in translation. The remainder is a handful of the principles chosen cherry, stripped of its cultural context and its reuse of the maximum marketing.
For example, French women eat small parts and drink red wine-do not care for meals for three hours leisurely and lack of cultural interest in eating snacks. The average diet is distilled olive oilFish and nuts, with a little long social dinner that determines them. The Japanese cuisine is reduced to green tea and Messu, and they often released from its deep philosophy of balance and respect for food. Meanwhile, Scandinavians are known as rye bread and reaction, although group food and diversity in their diets are largely ignored.
There are also complete cuisine that is ignored in the world of an American diet; The advice that we see about healthy eating is mired in European ideals where foods are raised in these areas of the golden standard, while other international cuisine – especially those outside Europe and parts of Asia – are often marginalized or disposed of as “ethnic” or not aligned with major health concepts.
What appears is a type of patchy quilt to food rules, and is subject together from distant traditions, but somehow was not completely appropriate. Thanks to our cultural obsession with thinness, what is often formed of these scraps is just another curtain to talk about the diet, this time full of effort elegance From the prestige of imported.
In my life, the most example of this phenomenon is undoubtedly “French women do not get fat” by Merrill Gowiano. It was first published in 2005-just one year after the emergence of “The Biggy Soter”-the book offers an attractive proposal: You can indulge in luxurious pastries full of butter, enthusiastic chocolate and champagne glasses (Guiliano, it should be noted, will continue later to become CEO CEOCUOT) and still stand up. Thin is impossible. Thin without trouble.
The book begins with a personal story: When she was 18 years old from a small town in eastern France, Merrill spent a year as an exchange student in Weston, Massachusetts, where she discovered American food-and gained 20 lbs in this process. When her parents met her in the port in Lu Haver, they were shocked by the transformation. Her father, who is wearing clearly, told her that she looks like a bag of potatoes.
“I couldn’t imagine anything more painful,” she wrote. “To this day, the bite has not been released.”
After proceeding to get rid of leakage toxins and discover the “will of the will”, Guiliano loses weight, while keeping it off even after returning to the United States. Then it started to share the “French method” in eating – moderate, moderate, and focused on the right place of food – with tired, exhausted, and often suffering from weight gain.
“French women do not get fat” continued to become best -selling books, moving more than 3 million copies. However, Julia Reed said very much 2005 New York Times ReviewGuiliano’s advice is not different from what most American nutritionists describe.
“It is exactly the advice that I got last year at Cooper Clinic in Dallas during my annual physical body: if you want a cup of wine with dinner, do not eat bread or skip baked potatoes,” Reid wrote. “Do some exercise. If you are more than 40, lift the weights. Keep food notes and unwanted pieces. Changing your habits is more effective than any crashing. You don’t have to deprive yourself if you learn to barter. And on.”
While the book recognizes some cultural factors that make French eating habits envy – such as long and lenient meals that are practically considered a national hobby, compared to Americans who are limited to the sad authorities on offices – avoiding them easily address the most important structural facts. For example, for example, a hiking cities or simple details of comprehensive healthcare, which may make it somewhat easier to live a better, kind and graceful life.
“While the book recognizes some cultural factors that make French eating habits envy – such as long and absent meals that are practically considered a national hobby, opposite Americans who have been distinguished on the sad authorities on offices – avoid them easily address the most important structural facts”
These decisive details were often absent from the re -well -filled international well -being that revolves around American circles.
After 20 years, in response to all the frightening titles about the highly treated foods, I began to see the course repeating itself. The solution that is described to combat volatile foods is a familiar abstinence: Eat like Europeans.
Although it is correct that European food traditions often feel a world regardless of the chaos treated for the American diet, there is little hunting. European food products are not always just “healthier” versions of American food; It is often formulated completely differently.
Take, for example, how European foods use less than synthetic preservatives, or how some countries have stricter regulations about food production – something else mentioned by Busiel in their width. The problem of Americans who hold these cultures as a golden standard is that they ignore the fact that their nutritional systems cannot be transferred directly to the American context, where foods processed in daily life are established so that foreign customs are not simply imported basic regulatory issues.
Instead of borrowing parts and pieces of foreign food cultures to serve as the next wellness, we need to address the essence of the problem: the food environment in our country. The developed of advanced foods is superior without looking at the broader context-including how and why these foods have become everywhere in the first place-it is the solution that suits everything that lacks the mark. What is required is a deeper and more accurate conversation not only indicates the fingers of advanced foods from the most processed, but it creates sustainable and culturally comprehensive food systems that support health for all.
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