Friday, June 7, 2013

All About Healthy Food!

A simple dictionary definition probably won’t give the answer to this question enough merit, though- we can give it a whirl and see what Old Webster has to say:

Examples of Healthy Foods
Health·y [hel-thee] adjective, health·i·er, health·i·est.  -1. possessing or enjoying good health or a sound and vigorous mentality: a healthy body; a healthy mind. 2. pertaining to or characteristic of good health,  or a sound and vigorous mind: a healthy appearance; healthy attitudes. 3. conducive to good health;  healthful: healthy recreations. 4. prosperous or sound: a healthy business. 5. Informal . fairly large: I bought a healthy number of books.

Food [food] noun  -1. any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, promote growth, etc. 2. more or less solid nourishment, as distinguished from liquids. 3. a particular kind of solid nourishment: a breakfast food; dog food. 4. whatever supplies nourishment to organisms: plant food. 5. anything serving for consumption or use: food for thought.
Defining healthy seems about right, though there could be a disagreement with the Semantics of the definition of food, but- for the most part, it is correct.  What are the Semantics in the definition of food that cause a problem? That food is still nourishing and sustains life, not all of it does- these days especially.
In just a few words, to sum up healthy foods for contemporary times, it would read:

Fruits (preferably organic), vegetables (again, organic), non-packaged, non-processed, chemical free, meat; intake at less meals per day than vegetables, oils; high in essential fatty acids as opposed to hydrogenated, or partially-hydrogenated. No Genetically Modified Organisms¹ or Engineering. -This topic will be covered in a later article, and there is plenty of information to be had on the subject if one is looking.  Are you following so far? Good.

In this day and age of people actually not knowing what healthy food is, the question begs to be asked: “Why do we not know this?” In short, because labels have become very deceiving. It can be difficult to know whether we are in fact eating something that will sustain our lives, or land us in the hospital. But, guaranteed, if your food is pre-mixed, and in a package that touts itself as being “healthy” or “natural,” the food inside that package is more than likely neither. It has been processed to DEATH. No nutritional value left. Hence an epidemic of obese, UNDER-NOURISHED humans.

Becoming a conscientious label reader is paramount. The rule of thumb for reading labels (that works for my healthy lifestyle) goes as such: If there is more than five or six ingredients listed, and if you cannot pronounce one or more (or any) of them- should this be consumed? The answer should be a resounding no, but often, gets swept under the carpet. While it seems logical enough to ME, the logic often times falls short on the general public.

We want to believe all food is healthy, or good for us. We want to give companies the benefit of the doubt, and there is no crime in that. One question to consider while trying to give the benefit of the doubt: Why are there so many sick people around me?  The word "sick" is a very broad subject as well, sick encompasses physical, mental, and emotional; believe it or not. While taking all of that into consideration, as you read the label of your tater tots, question why there are so many different chemicals in them. After asking this question, if you still are concerned, further ask: "Whose interests are being served by these companies who are selling chemicals and passing them off as healthy?" If you are not outraged, you are not paying attention!

Question everything. If it does not sit well with you, or does not make sense, it is more than likely not healthy food, and at that point, you have the choice whether to consume it or not.
  1. http://www.organicconsumers.org/
Links of Interest on this subject:
http://www.wheatbellyblog.com/
http://organicconsumers.org/
http://www.fooduciary.com/issues/2013/06-06-2013.html

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