processed food

It's thought to be for the refined palate, but a recent taste-test may have proved otherwise!

Wine experts now claim most people can't taste the difference between pâté and dog food made with meat "not fit" for human consumption. Even the sophisticated Stephen Colbert is all mixed up.

The NY Times has published an interesting graphic showing how food consumption has increased.

In 1970 the average American ate 16.4 pounds of food per week. By 2006 this had increased an additional 1.8 pounds per week.

What changed?

If you're watching your weight, what's the best way to eat less without feeling deprived?

Well, you could ditch all that refined flour and sugar and eat mostly healthy whole foods, selecting the most filling kinds: those naturally packed with fiber, protein, and a bit of healthy fat.

Or... perhaps there are easier approaches to "increasing satiety" you might not be aware of?

The Food and Drug Administration recently announced it will hold a hearing to consider changing the way it currently regulates salt. The Center for Science in the Public Interest (CSPI) has asked the FDA to make some serious changes, including putting limits on salt in processed foods, and requiring health messages about salt and sodium.

Is this proposal unreasonable, or is it time to stop treating salt as a "food generally recognized as safe?"

When it comes time for me to peruse the cereal isle, I often begin to tremble from so much sugar stimulus. All of the colorful boxes dance in the isles before me, taunting me with their sugary goodness.

Once upon a time food came without labels. There were no supermarkets, no plastic packages, and no-one cared about carbohydrates, fats, or calories. Sugary treats were delicious luxuries - a rare indulgence.

How times have changed.

Most consumers take just 4 seconds to browse over food packaging before making a choice.

That's the window of opportunity a manufacturer has to convince you to buy their product. Here's how they do it:

In 1961 Americans consumed 2883 calories per person. By 2000 this had increased to 3817. Combine this with a decrease in physical activity and it's a no-brainer; in the space of 40 years people got fatter. Not only that - they also got sicker.

What foods made up this 935 calorie increase and what effect might those foods have had on overall health?

Are we eating a lot more animal-based protein? Red meat? Or is it the increase of saturated fats that have made us sicker?

The answers to these questions present a stunning contrast to traditional dietary dogma.

Dee's Mighty Cookbook promotes an approach to eating that is free of processed foods. Author Dee McCaffrey heads up the Center for Processed Free Living - a non-profit group that recommends minimizing or eliminating processed foods from our diets.

I read through a copy of the Cookbook and even tried out a few recipes.

Recently I began reading The Body Restoration Plan by Dr. Paula Baillie-Hamilton. This is currently the first book to address the issue of "chemical calories" that occur everywhere in our environment, such as our air and water supply, food and drinks, and even cosmetics and household cleaning items.

Go to any grocery store, and you'll see rows and rows of shelves filled with processed food. Many boast various health claims - less sugar, more fiber, low fat, heart healthy - you get the picture.

But what happened to all-natural foods that people have been eating for centuries?

It seems like there's been quite a surge lately in the amount of “healthy” snacks like granola bars, protein bars, even cookies. A lot of these products have added fiber, which has been proven to be heart-healthy and reduce cholesterol.

The Fiber One brand makes some great cereals with plenty of fiber that are easy to eat. I have the plain Fiber One cereal every morning with my protein powder, which only has 60 calories and almost 15 grams of fiber.

So, I expected good things from their chewy oat bars.