Archive for lean cuisine

Day 4 – food as more than fuel

Posted in food with tags , , , , , , on February 3, 2012 by healthordeath

Mostly a check-in post here. This is a topic I will likely be revisiting several times.

The physical withdrawal symptoms are setting in. The scariest was during my workout when my legs decided to start shaking mid-set of a clean and press. Unfortunately, this is likely just the first of many such incidences, and I expect it to get worse before it gets better. Luckily for me, the great thing about a big workout is the post-workout meal. Tonight, it was two of my favorite foods: bacon-wrapped shrimp and sweet potato (with a cocoa cinnamon sauce). It got me thinking about food.

Far too often these days I see people who don’t care about food. While I certainly don’t expect everyone to be a foodie or amateur chef, we are, quite literally, what we shovel down our gullets. With the relatively recent rise in a large number of diseases (obesity, diabetes, celiac, autoimmune, etc.), I can’t help but wonder if this is correlated at all with the availability of convenience foods. When I say convenience foods, I am not just talking about the obvious donuts-from-a-gas-station or fast food items that everyone agrees are bad for you, I am also talking about the lean cuisines, canned soups, deli meats, super market breads, and any “healthy” substitution food.

Ingredients: BLANCHED ENRICHED PASTA (WATER, ENRICHED SEMOLINA (SEMOLINA, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID)), COOKED CHICKEN TENDERLOIN (CHICKEN TENDERLOINS, WATER, SEASONING (MODIFIED CORN STARCH, SUGAR, POTASSIUM CHLORIDE, YEAST EXTRACT, DEXTROSE, SPICE, ONION POWDER, GARLIC POWDER, PAPRIKA), SOYBEAN OIL, ISOLATED SOY PROTEIN, SALT, SODIUM PHOSPHATES), SKIM MILK, GREEN BEANS, TOMATOES, WATER, ROASTED SWEET CORN, CHILE PEPPERS, BLACK BEANS ((WATER, BLACK BEANS), SALT), CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO COLOR), 2% OR LESS OF CHEDDAR CLUB CHEESE (CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES), WATER, SALT, ANNATTO COLOR), MODIFIED CORNSTARCH, SOYBEAN OIL, SALT, BLEACHED WHEAT FLOUR, RICE STARCH, SPICES, POTASSIUM CHLORIDE, DEHYDRATED GARLIC, LACTIC ACID, BLUE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), GRANULAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), SEMISOFT CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), YEAST EXTRACT, CALCIUM LACTATE, CULTURED WHEY, XANTHAN GUM, WHEY, ANNATTO COLOR, BUTTER, CITRIC ACID, MILK PROTEIN CONCENTRATE, NATURAL FLAVOR, SODIUM PHOSPHATE

A couple decades ago this stuff didn’t exist. Families had to cook their meals, and sitting down to dinner meant eating food that someone took time and care to prepare. This is, as I said above, a topic I’ll delve into more later, but for now I encourage everyone to take a step back from their prepackaged whatever and cook something real.

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