thought for food

If it’s not one thing it’s another.  I’ve finally gotten to the point where I can eat a little better and now the bone in the lower left quadrant of my mouth is deteriorating.  The part of the jawbone holding the teeth is being compromised from the radiation.  The gift that keeps on giving.  Hence, I’ve got to take some corrective action steps in the next few months.  In the meantime, eating is a royal pain and maintaining a healthy, nutritious diet is tantamount.  I’ve got to be thinking about food.  (shouldn’t we all?)

I’ve always been fairly careful about what I’ve stuffed in my mouth.  But like most, I’ve justified eating less than optimal food from time to time.  The challenge is, we are beginning to realize that ‘less than optimal’ is a much wider umbrella than we may have thought.  What we routinely find in the optimal food world is not generally available everywhere we look or shop.

What is optimal?  Anything that is whole food.  Or at least a derivative of whole food.  And not just whole food, but organic whole food.  Conventional fruits and vegetables contain, depending on the item, substantial amounts of pesticides.  Conventional meat chicken, and pork, i.e. corn fed beef, contain more antibiotics and hormone supplement than we’d care to consume.  And ideal is not just organic whole food, but locally grown.  That makes sense to most of us and we’ve heard it before.

Everything that is not whole organic is some degree of less than optimal.  But we don’t live in an optimal world.  It’s not optimal to suck in carbon monoxide either but most of us breath in our fair share daily.  After all, nourishing our cells is a combination of what we eat, what and how we breath, and how we think (stress level).

It is a wonder that we are born (or rather conceived) with a beautiful, miraculous machine, our bodies.  Fed optimal food most of the time, chance are there would be significantly less medical issues.  It’s no wonder then that over the past few generations, the rise in the quantity and breath of medical issues just about parallels the rise in availability of processed and packaged food.

Walking through an airport a few days ago, it was amazing to see the amount of (far) less than optimal food available.  There was almost nothing remotely close to optimal.  Store after store of packaged junk that we happily feed our miraculous system.  It’s like putting low grade fuel in a Maserati.  It works but not optimally.  If it receives low grade fuel consistently, it starts spitting and sputtering.

Two weeks ago the show 60 minutes ran a report about sugar.  The report was presented by Dr. Sanjay Gupta, a reporter and neurosurgeon.   Most of us know that sugar is not optimal.  But now we are finding that not only is sugar not optimal, it’s downright toxic.  Comfort food?  Have some poison.

The miraculous feature about our machines is that they can take and process a certain amount of abuse for a long time.  But we start manifesting the results of those abuses over time.  We feel invincible then illness occur.  It’s like the magic of compounding interest.  Except that the compounding effects of eating less than optimal food is not so magical.

We’ve become efficiency and convenience driven.  Eat a sandwich on the run.  We are now realizing that, even if something is natural, the further we’ve taken it from its natural state, it becomes and acts like something different in our systems.  Processed food, especially lots of it, can actually act as a poison.

I just celebrated a birthday.  Luckily I didn’t need to deal with a cake.  It’s odd to think that we celebrate by consuming something toxic and we call it a treat.  So when we eat that delicious piece of cake, pie or ice cream, we won’t have to just feel guilty thinking about the calories.   We can also be (un) satisfied knowing that we just fed our bodies something poisonous.  The realty is, we are in fact what we eat eats.

For now though, I’ve got to (we should all be) putting more thought into food.  If we did, most of the food available to us would be a lot more optimal.  In the meantime, I think I’ll treat myself to a hotdog, fries, coke, and a hot fudge sundae.

4 thoughts on “thought for food

  1. Mother

    …all those gardens . ..all that weeding. all that canning, blanching and freezing. …big pots of home-made soup. But, homemade cookies and cakes and ice-cream dishes up wih Disney on Sunday night. As fast as we ran we could not outrun pestisides the rush of new information.

    1. Freddie Spaghetti Post author

      all those gardens and all that weeding was a great learning experience. eating vegetables right off the plant was hard to beat, especially when they were in own backyard. you showed me that long ago. if only they grew in concrete.

  2. Mary

    Eating whole foods certainly is a challenge today. Would love to read your thoughts on “wheat” and “wheat flour”.

    1. Freddie Spaghetti Post author

      that’s a wide topic. my thoughts? most flour is from wheat. white is from wheat. brown is from wheat. maybe whole wheat? or whole grain? I’ve heard the weatherman say that spelt flour is one of the most nutritious.


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