by Addie Steinberg on September 3, 2010
Have you ever made poor food choices because of cost? What is the REAL cost of this cheap food, in dollars and on our health?
I know that it seems cheaper to get a burger and fries off a value menu rather than eat a meal that consists of an animal protein, fresh veggies or fruit, and some avocado or nuts. What we see is the upfront costs, not the true cost. The true cost is hidden.
Unhealthy food is cheaper because our government policies support its production. The money that the government pays to subsidized corn and soy is outrageous. These foods then end up in the food supply as high-fructose corn syrup and hydrogenated soybean oil that are the foundation of almost all foods that are processed or manufactured, and nearly all fast food. Not only are these crops converted into processed foods, but they go to feed the cattle for meat and dairy production. With the government helping pay for these crops it’s no wonder why the price tag is so much lower.
What about the other costs that we may face? We all know that bad foods are bad for our health. When you eat unhealthy foods, the costs of medical visits, co-pays, prescription medications, and other health services skyrocket. It’s been said that seventy-two percent of Americans are overweight and more than one third are medically obese. One in three children born today will be diabetic in their lifetime and the life expectancy of our population is declining for the first time in human history.There are other non-economic costs of eating poorly as well. You reduce your ability to enjoy life in the moment due to increased fatigue, low-grade health complaints, obesity, depression, and more.
The biggest advantage of eating well now is not just preventing disease and costs later, but simply enjoying each day to its fullest. You can make that happen.
This is what you need to remember:
The true cost of unhealthy food isn’t just the price tag–in fact, the real costs are hidden.
Weekly Recipe
Roasted Butternut Squash & Red Onion with Rosemary
1/2 butternut squash, seeded, peeled and sliced
4 red onions, peeled and sliced
4 Tbs rosemary leaves, chopped
4 Tbs olive oil
Preheat oven to 350. Line baking tray with parchment paper. Add chopped squash, onions and rosemary to tray and cover with olive oil. Bake for 15-20 minutes or until the squash is cooked and the onions are browned. Serve.
by Addie Steinberg on August 27, 2010
Raising cattle (and all domestic livestock) on grasslands is the natural way. Cattle do not eat grain naturally. They eat mostly grass and browse. Therefore their bodies function best, in other words, they are healthier when they are “grass-fed.”
For millions of years man ate vegetables, some fruit and nuts, fish, fowl (and eggs), and lots of meat. (We’ve come to know this as the Paleo diet.) The animals he ate were nourished by grass or smaller animals and insects that ate grass. Grain did not enter his diet until after he invented grain farming about 8,000 to 10,000 years ago depending on where he lived.
Man’s natural nutritional requirements did not change with the invention of grain farming. That’s why proper human nutrition still calls for a “Stone Age” diet of mostly green leafy vegetables, fruit, nuts, eggs, fish, and lots of meat. But if the production of livestock food products are not based on grass, their chemical makeup (fatty-acid complex, vitamin and mineral components) will not contribute to a healthy eating experience.
Man’s recent reliance on grain (corn oil and most cooking oils, high fructose corn syrup, grain-feeding of livestock, etc.) is the reason why modern health problems are multiplying.
Scientists are discovering that heart disease, cancer, arthritis, attention deficit disorder, diabetes, and the list of ailments goes on and on, are due in large part to an imbalance of the Omega-6 and Omega-3 fatty acids. This imbalance has created a nutritional deficiency of the essential Omega-3 fatty acid. That deficiency will result in bodies failing over time. Omega-6 fatty acids are found primarily in grain. Omega-3 fatty acids come primarily from fish, green leafy plants and some nuts. This is why we emphasize the importance of grass-fed meats of all kinds. It’s not only better for us, it’s better for the animals, and it’s better for the environment. It is the classic win-win situation.
It’s good to know that there are a few places around town to get your hands on 100% grass-fed beef. There is Whole Foods @ the Fountains in Roseville, vendors at the farmer’s market @ the Fountains in Roseville, and Elliot’s Natural Foods in Roseville, Citrus Heights, and Folsom. Elliot’s actually gets their meat from Wolf Pack Meats (University of Nevada, Reno). Wolf Pack Meats at Elliot’s is the most cost friendly, but you are subject to what they have on hand.
Weekly Recipe
Grilled Flank Steak with Chimmichurri Sauce
1 1/2 – 2 lb flank steak
1 bunch flat leaf parsley, finely chopped
6 cloves garlic, minced
1 1/2 tsp smoked paprika
1 Tbs fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cup extra virgin olive oil
1 tsp sea salt
1/2 tsp ground pepper
Pulse all ingredients except the flank steak in a food processor just until combined. Place flank steak in a glass dish and top with the chimmichurri sauce, refrigerate at least 3 hours. Remove the flank steak from the refrigerator and let come to room temp (about 20-40 minutes). Heat the grill to medium-high heat. Place the steak on the grill and cook for 5 minutes per side until desired doneness. Once cooked let the steak rest for 5-10 minutes and then cut across the grain in thin pieces.
