Wednesday, January 21, 2009

The Upside Of A Downturn

According to this article by Elena Conis in the LA Times, it seems people are eating at home more and eating more wholesome foods as a side effect of the current recession.

Nutrition experts predict that most Americans may be slightly more concerned with the economy than, say, their antioxidant consumption in the months ahead.

If that's the case, the quest for a healthful and cost-conscious diet suggests Americans will be eating more meals cooked at home, upping their produce and whole-grain intake and eschewing sodium. "It's the back-to-basics bailout diet," says Shelley McGuire, professor of nutrition at Washington State University in Pullman.


More and more people are realizing the health benefits of whole grains, says Joan Salge Blake, clinical assistant professor of nutrition at Boston University, who predicts that the year ahead could be a good one for popcorn (which is, in fact, a whole grain). Studies have shown that a diet rich in whole grains -- barley, oats, brown rice and newly trendy quinoa are other examples -- can help reduce the risk of heart disease, diabetes and stroke.

The high-fiber content of whole grains, which confers many of their health benefits, also means that "they fill you up but don't fill you out," Blake adds.

Whole grains also lend themselves to hearty, home-cooked meals, Blake says.


There is more at the link.

It goes on to point out that a lot of people will still be eating out because they don't know how to cook.

Y'all need to fix that.

Cooking isn't rocket science, it can be as full on technical as you want it to be but it is essentially about paying attention to what you are doing.
Cookbooks are cheap and there are scads of cooking shows on television.

Get out there and start boiling some water!

Start small, make a simple breakfast and work your way up.

I helped my Grandmothers cook when I was just a little shaver and could feed myself and my brother at nine years old, all by myself, and did quite often.
It isn't that hard to make basic food,especially forty years later, they have so many convenience foods that all you have to do is add water or some other basic ingredients and heat it up.

As they say, practice makes perfect.


  1. The problem is that cheap food is usually not good for you. A large bag of regular flour is far cheaper than the whole grain stuff. Back in Grandma's day it was cheaper to make it from scratch.

  2. I come from a big family. I'm second of eight kids. Mom and Dad made sure we had food, good food, every day. It wasn't filet mignon, but it wasn't stale bread either.

    At our house, the kitchen was a family room. Mom had us in there helping by the time we could reach the stove. I was stirring soup and making toast by four.

    There was at least one infant in the house from 1959 to 1971 so the older kids had to help out by fixing meals. On my sixth birthday, I served Chicken and Hot Dog Soup, Toast with taco meat, mashed potatoes with cheese and orange jello. There's always room for Jello.

    Every one of my sibs can cook - very well. We each have our specialties and pride ourselves on putting those talents to the test at family gatherings. When we gather, we put out a feast that could rival the Sermon on the Mount.

    This isn't fancy schmancy Nouveau Cuisine but good, wholesome stick-to-your-ribs food that you go back to for seconds and thirds.

    Everyone should know what happens in the kitchen. It's not a secret hideout, its a wonderful place, a family place that brings folks together for good. My family is tight, real close. For 50 years, at the end of April, we still gather everyone together, no stragglers, no grudges.

    Our motto is simple: Bring an appetite and an opinion, we got the beer.

  3. My sisters and I can all cook. In fact, I'm a better cook than all my ex-wives were...and never had to worry about poison when the cook was myself!

    I think that all youngsters, boys and girls, should learn at least the basics of cooking.

    Can't hurt!