Midweek Delicacy: Chipotle Bean Tacos vs Fish Tacos with Chimichurri Sauce

Beans vs Fish Tacos

Whether you prefer a vegetarian meal or one with a meat protein, both of these recipes will knock your socks off. They are well-balanced incorporating vegetables, textures and you can use up any bitter greens which are starting to go to create a fantastic Chimichurri sauce.

Last week I posted a recipe here @Saynotofoodwaste, which used parsley and arugula for my salad.  Even after sharing the meal Chimichurri Saucewith a friend I had plenty of salad left over. So of course, I couldn’t get to eat all my greens before they started looking a little wilted. Chimichurri is a wonderful sauce that will brighten any dish. The oil and vinegar will keep the herbs preserved well past their sell buy date especially if frozen.

Give these recipes a try, and let me know which you prefer.

Happy eating friends!

Ingrid


IngredientsIngredients

Serves 4 – 6


Chipotle Bean Tacos
2 cans Black Beans, drained and rinsed
1 can Chipotles in Adobo
2 tablespoons Cumin powder
1/2 Red Onion, finely chopped
2 cloves of Garlic, finely chopped
2 Radishes, thinly sliced
1 Lime, cut into wedges for garnish
2oz Queso blanco, for garnish (you can also use Cojita cheese, or Feta cheese)
6-8 Corn Tortillas
1 tablespoon of Olive Oil
Sliced Avocado for garnish
Kosher salt and pepper to taste

Fish Tacos
1lb Firm White Fish, such as tilapia, snapper, cod, mahi mahi, or catfish (be sure to grab the fish listed as sustainably caught)
2 Limes, 1 cut into wedges for garnish & 1 to marinate fish & slaw
1/2 Red Onion, finely chopped
1 Jalapeño, seeded and finely chopped
1/4 teaspoon Cumin powder
1/4 teaspoon Chili powder
1/2 small head Red Cabbage, thinly sliced for slaw
1 Roma Tomato, cubed
2 tablespoons Olive Oil
2oz Queso blanco, for garnish (you can also use Cojita cheese, or Feta cheese)
6-8 Corn Tortillas
Kosher salt and pepper to taste

Chimichurri Sauce – to use as garnish and marinade
1 cup packed fresh Parsley (double if you are not using cilantro)
1 cup packed fresh Cilantro (optional)
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/2 cup packed wilting bitter greens, such as mustard, mizuna, or arugula
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
1 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes (optional)
2 medium garlic cloves, peeled and smashed
Freshly ground black pepper

Hint:You can use wilting  parsley or cilantro but be sure to get some fresh herbs to add. For this weeks post my parsley was wilting so I used fresh cilantro to complete the sauce. 

Chipotle Bean Taco PreparationChipotle Beans

  1. Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add the garlic, cumin, and 2 tablespoons adobo sauce from the can. Cook for 2 minutes, until fragrant. Hint: if you like the heat remove one chipotle pepper and roughly chop then add to the pan to taste.
  2. Add the beans to the pan, 1 cup of water and reduce heat to simmer. Cook for about 15 minutes uncovered, stirring occasionally and smashing the beans against the edge of the pan. 
  3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 3 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside.
  4. Serve the black bean filling in the tortillas and top with Queso Blanco, radishes,  slivered avocado, and chimichurri sauce. Have lime wedges on the side.

Tip: Freeze the extra chipotles and adobo to add a spicy smoky flavor to any dish.

Chimichurri Sauce Preparation

  1. Place parsley, cilantro, bitter greens, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
  2. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld.
  3. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.

FishFish Taco Preparation

  1. Place the fish on a large plate and squeeze half a lime over it. Add 1 tablespoon Chimichurri sauce, cumin, and chili powder. Season with salt and pepper and turn the fish in the marinade until evenly coated. Cover, refrigerate and let marinate at least 15 minutes.
  2. Combine the cabbage, tomato and cilantro in a large bowl and squeeze half a lime over it. Drizzle 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
  3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 3 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
  4. Set a large frying pan or grill pan over medium heat pour 1 tablespoon of olive oil add the onion and jalapeño pepper. Cook for 3 minutes.
  5. When the skillet is very hot add the fish. Sear for 4 minutes flip and cook for 4 more minutes or until the fish is done.
  6. Taste the slaw again and season as needed with more lime juice.
  7. Break up the fish and serve the fish in the taco. Top with slaw, cheese, and chimichurri sauce.  Have lime wedges on the side.Bean Tacos vs Fisch Tacos

California’s Drought Teaches Valuable Lessons about Water Use

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Dining out in an Italian restaurant in California, you can probably expect to have a basket of fresh bread brought to your table within 15 minutes of being seated, as in most of the United States. If you’re waiting for a glass of water, though, you’re out of luck. In light of the state’s ongoing water shortage, California has passed a new series of water conservation measures which include a rule that prohibits restaurants from automatically serving drinking water. Patrons must now order a glass of water just as they would any other beverage, although they still get to enjoy the fact that it is free of charge.

Serve chilled.

Frankly, I find this directive a lot more sensible than the custom of immediately bringing water to people who might not even want it. I’ve long been frustrated by the way water gets treated as dispensable in dining establishments (as much as anywhere else). Just in January, I was at brunch with a friend in a restaurant that leaves water pitchers on the table to allow diners to refill their glasses at their leisure. When the waiter came to take our check after our meal, however, he instinctively grabbed my glass and filled it to the brim! I was shocked by the absurdity of it. Did he think I wanted to gulp down another 8 ounces just as I was preparing to leave? I doubt so. Rather, he just wanted to do his job: providing me with food and drink.

Restaurants train waiters to constantly refill glasses that have barely been sipped so as to impress their customers. Providing patrons with something before they even ask for it is supposed to demonstrate that the staff care about their clientele, know what it wants, and have means to supply it. However, there are plenty of eateries that don’t instantly offer water, and that’s probably because most of the appreciation on the customer’s part is subconscious. No rational person would criticize a restaurant for not providing water upon arrival. In other words, the practice is wholly unwarranted. It is a prime example of instant gratification at the hand of abundance – well, perceived abundance, considering that less than 1% of the Earth’s freshwater is actually available.

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While most Americans don’t pay much attention to their freshwater use, severe water shortages have forced states like California and Colorado to face the finiteness of their water supplies. California’s other water-conservation measures include limiting outdoor watering to twice a week and requiring hotel guests to ask to have their linens and towels washed, and farmers are even expecting to have to leave up to a million acres unplanted this year. My hope is that learning about these extremes will make Americans a little more mindful about their daily water use.

Next time a waiter tries to top off your glass, feel free to decline!

Eva

Annapurna – giver or taker of food?

We have a guest author, Fikari, who writes about all things water. For this Say No To Food Waste blog post she wrote about the importance of water in agriculture:

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                            Photo by Michael Siemann

Nepal, a landlocked country in South Asia, has 80% of its population involved in agriculture, which makes up almost half of the GDP. Once an exporter of rice, the country is now facing a food deficit (Encyclopedia of the Nations). The recent changes in weather have played a big hand in the destruction of the farmland and the lives of the farmers.

The Nepali government has made efforts to boost agriculture, including deployment of irrigation, improved seed varieties and chemical fertilizers. Yet, the weather decides the fate of the farmers. The region is prone to water-induced hazards, such as huge floods that destroy the crops and take many lives, which are then followed by dry spurts.

Nepal’s Mohare Danda, captured in the pictures above, is a place touted for having the world’s best tracking routes and breathtaking sites. This is the location of Annapurna I, an enormous Himalayan massif 8091m. It is the 10th highest summit in the world and one of the 14 “eight-thousanders“. The name Annapurna in Sanskrit means the giver of food and nourishment (Wikipedia). When the snow in the mountains melts, the mountain water provides nourishment for the crops and Annapurna I truly lives up to its name.

Warmer weather might make that less true, bringing on more avalanches and harder climbing treks, but also floods. More moisture in the air will also bring insects and pests that will harm the land (UCA News).

More robust water management techniques are key to the survival of Nepal’s farmers and the availability of food for its people. Managing water resources is not easy task – it is typically catered to the location and has to be done bearing the natural resources and weather patterns in mind. However, things such as multiple cropping and using local natural products for organic pest controls can be useful tools for farmers. As with anything, education is key and the Nepali farmers need to be taught to be prepared for the imminent future. Without knowing what to do, the Annapurna region might turn into the annihilator of food.

Midweek Delicacy: Roasted Chicken & Kimchi Smashed Potatoes

Roasted Chicken & Kimchi Smashed Potatoes

Roasted Chicken & Kimchi Smashed PotatoesI made this dish once for a client who wanted a twist on everyday roasted chicken and mashed potatoes. I’ve added a salad and rice to complete the meal. You will find all but the rice in the instructions. To not waste any part of the Kimchi I used the liquid as part of the dressing. It gives a delightful taste to both the salad and the chicken with the potatoes making a wonderful naturally low-fat meal.

Many of you know Kimchi as something sold at asian markets and health-food stores all over. I have even found it at my local grocery store. It is a low-fat and high fiber red, fermented cabbage dish (occasionally, with radish) made with a mix of salt, vinegar, garlic, chile peppers and other spices. What people do not realize are its many benefits. Because it is fermented, like yogurt, it contains “healthy bacteria” called lactobacilli that aids in digestion. Another by-product of the fermentation process are the probiotics which fight off various infections in your body.

Here are some other benefits you can gain from eating Kimchi. It lowers cholesterol levels, facilitates healthy body development and clear vision. Kimchi makes your outer appearance shine by producing radiant skin and shiny hair. A study done at the Chungnam National University discovered Chinese cabbage and radish are able to prevent stomach cancer as well. It slows down the aging process.  There are more benefits but such boosting your immunity and loosing weight. If none of these reasons entice you know when mixed with other things it can make for a delicious meal.

Happy eating friends!

Ingrid

IngredientsIMG_0276

Serves:4


2 Tablespoons Vegetable oil, divided
2 Tablespoons Olive oil
4-5 Large skin-on, bone-in Chicken thighs (about 1 1/2 pounds total)
2 Garlic cloves, finely chopped
1 Teaspoon Paprika
1 16oz jar Napa Cabbage Kimchi, drained- reserve liquid
1 Tablespoon Rice vinegar (you can use a mild white vinegar)
4 Cups trimmed bitter greens (such as mustard, mizuna, or arugula)
1 Small handful Parsley, leaves finally chopped
1 1/2 Pounds small Potatoes medley
Salt  & freshly ground Pepper to taste

Kimchi Dressing  Salad w Kimchi dressing

Preparation

  1. Preheat oven to 450°. Toss potatoes and 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast turning once, until browned in spots, 10-15 minutes. (If you choose to add rice as well start it now)
  2. While the potatoes are roasting in a medium bowl rub chicken with garlic and season with paprika, salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken skin side down until golden brown and crisp, 8-10 minutes.
  3. Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.
  4. Using a large wooden spoon, lightly smash potatoes. Scatter kimchi over potatoes and chicken; roast until kimchi is warm, about 5 minutes.
  5. Whisk reserved kimchi liquid, vinegar, and 2 tablespoons olive oil in a small bowl. Toss greens with half of dressing in medium sized bowl.
  6. Serve salad divided among plates with roasted chicken, kimchi and smashed potatoes. Drizzle remaining dressing over plates.

Roast Chicken & Kimchi Smashed Potatoes

Keeping your greens fresh

green.st.patrick'sday.saynotofoodwaste.sustainable.happy.green.cheers.forevergreen.last.recipe.celebrate.2

Hey Friends!

Happy St. Patrick’s Day. Today is one of my favorite days, and no, it’s not because of the booze, it’s because of the color GREEN! If you haven’t guessed it yet, this is one of my favorite colors (the other being blue).

green.st.patrick'sday.saynotofoodwaste.sustainable.happy.green.cheers.forevergreen.last.recipe.celebrate.3Green is a symbol of the environment, of renewal and life. As we celebrate today and wait for spring, which arrives in a few days, it’s good to have more green in your life. You can do this by wearing green clothes, buying green plants or growing your own plants (like the green semeni that’s grown in all the households of Azerbaijan for the Novruz celebration – the coming of spring).

You can also add green to your plate with avocado that magically turns into guacamole. Speaking of, here’s a cool tip on keeping your avocados fresh. The video below shows you different ‘techniques’ to keep your unused avocado slices fresh. In it you’ll see different techniques tested, everything from plastic wrap and ziploc bags, to olive oil and onions, but the are only two winners in the end.

If curious, check out the video below….and if you don’t have time then scroll for the two winning instructions.

The first winner was the sliced avocado placed inside a plastic container the bottom of which was covered in sliced onion. The chemical properties of the onion kept the avocado fresh, without affecting the taste (as it only touched the bottom (skinned part) of the avo). The second winner was lemon juice. If you poured lemon juice on top of an avocado half and sealed it in a container it would stay equally as fresh as the onion one.

So, with these tips I hope you venture out to your grocery store and stock up on avocados. Use some to make guacamole for today’s snack and the other unused half place in a container lined with onions, or just squeeze some lemon juice on top. It will stay fresh and be ready for your next party or avocado craving.

Happy eating & drinking!
Hokuma

Cooking made us human

cooking.food.saynotofoodwaste.fire.brain.evolution.humandevelopment.agriculture.history.grow.sustainable.healthy.happy.strong.smart.2

Dear Readers,

I’ve missed you! It’s been some time since I’ve shared interesting stories, findings, experiences and facts about food. The stories we share on the site are pieces of information that help reveal a different side of something we’ve become so accustomed to seeing. Due to the abundance of food in grocery stores, restaurants and even trashcans, we stopped appreciating it as much as we once did.

Today I’d like to share a fascinating TED talk by Suzana Herculano-Houzel called “What is so special about the human brain?”.

The information she shared left me speechless. My brain was pouncing with adrenaline from so many thoughts firing in my head and my mouth swung open, as it gulped more air to keep me calm from the rising excitement.

Are you wondering what’s so special about her talk? Let me tell you: 1.5 million years ago primates discovered something that would change the course of our history – they discovered cooking. Yes, this small act by today’s standard is what helped us grow, evolve and turn into these ‘unique’ creatures we often think we are.

In the process of heating up food, combining flavors, and making produce easily consumed and absorbed by the body, our ancestors enabled us to extract more nutrients from what we consume. This cut time for eating, but still energizing the body, allowing our brains to grow. Without cooking and still on a raw diet, it would take us nine hours to look for food and consume enough calories to keep the body working. Cooking flung the door open to our evolution, helping us build different cultures and inventing agriculture to make the process of feeding more local and constant.

The human brain

Our brain is 2% of our body, but it uses up about 25% of all the energy consumed and stored by the cells to keep it properly running. Hence, of the 2,000 calories consumed 500 calories are used by our brain. Unfortunately, as our world became more stressful and jobs more demanding, family time and cooking have flown out the window.

cooking.food.saynotofoodwaste.fire.brain.evolution.humandevelopment.agriculture.history.grow.sustainable.healthy.happy.strong.smart.1Big companies have solutions for us, they offer us ‘food like substances’ made from chemicals in the lab and claim that the time we save from not cooking we can use on other better things. Yet, by choosing processed and fast-food options we’re denying ourselves the fundamental feature of being human. To preserve what makes us truly unique and not rob ourselves of our history, we ought to look at cooking as a valuable investment and teach future generations to do the same.

Here, on this website, we share tips, stories, recipes, and inspirational quotes that reignite this million year old love for food and cooking, and show the effects it has on our bodies and the environment.

Did you enjoy reading this post? If so, let us know and share your thoughts/stories/recipes so that we can continue building this community of people who love food.

Let’s get cooking, friends!
Hokuma

Midweek Delicacy: The Cupboard Soup

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This week I was inspired by an article I read in the NY Times, “Starve the Landfill, Efficiency in the Kitchen.” Many times in our busy lives we don’t get to cook something before it’s expiration date and end up throwing it out.

I have often heard it is cheaper to eat poorly over eating healthy. However, as the article points out, the few dollars we save at the grocery store, we don’t think twice about when we are throwing out food in our homes.

I’d like to set a challenge for us both. Once a month I am going to post a recipe on what to do with our left overs or when something is starting to go. Eating healthy can be easy and I’m happy to help you put a good meal on the table that fits into your busy life. In return, before throwing something out, come pay us a visit and see what you can make. Also take a chance and pay the extra for the organic, whole grain, or shop at the local farmers market. You will find that the produce lasts longer and tastes better.

This week I have made a soup with the leftovers in my cupboard. Often we follow recipes and then have what feels like crumbs left over. Only a little rice or some lentils, whatever it is there just isn’t enough to make a meal for one. This soup is great to use up those little bits without running to the grocery store for more of the same.

Happy eating friends!
Ingrid

Ingredients
Serves: 4 to 6


 

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Soup Base

1 Carrot, diced
1 Stalk of Celery, cut into 1/2″ pieces keeping the leaves
1 Onion, diced
2 Turnips, roughly chopped
1 Parsnip, roughly chopped
1 Box of Vegetable Stock
1 Tablespoon of Olive Oil
1 small bunch of Fresh Parsley, finely chopped
Salt and Pepper to taste

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Cupboard Ingredients

Go to your cupboard and pull out any leftovers whether it is a little bit of rice, lentils, small pastas. Do not use any legumes other than lentils for this recipe
1 to 1.5 cups

Instructions

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  1. In a medium soup pot heat 1 tablespoon of olive oil over medium heat.
  2. Add onions, carrots, and celery. Allow it to cook until the onions are translucent about 2 minutes.
  3. Pour in vegetable stock, 1 cup of water, add the parsnip, turnips and bring to a boil and reduce to simmer for 10 minutes.
  4. Add in your rice/small pasta/lentils, half of parsley, salt and pepper to taste. Simmer for another 15-20 minutes until cooked.

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Serve with fresh parsley and grated parmasane.

The History of American Food Culture

Veit Book

‘How did food become a moral issue in the United States?’ That is the question Helen Zoe Veit must have been asking herself when she began working on Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Twentieth Century. Using extensive evidence from the period, she persuasively argues that the first two decades of the 1900s witnessed a dramatic transformation in the American diet and public perception of food and health. In fewer than 200 pages, Veit manages to trace the roots of modern American food culture, including foodieism and body image standards, to the developments and, more importantly, the ideals of the Progressive Era.

Cottage Cheese AdFor most of history, people have appreciated food as something more than a survival necessity. Humans have learned how to make eating pleasurable, such that ‘cooking’ doesn’t really mean ‘preparing food so it is safe to eat’ so much as it implies ‘making food that tastes good.’ It wasn’t until the late 19th-century, however, that nutrition science began to emerge, informing people about how their diets affected their health and development. This coincided with the advent of Progressivism, which sought to identify and rectify social problems by turning to experts for solutions. The Progressives valued rationality and morality synonymously, meaning that doing something that Tapeworm Dietmade logical or practical sense was considered ethically sound and vice versa. Veit shows how this rational-moral mentality led people to scrutinize their own diets as well as those of the people around them in a whole new way. Increasing awareness of how food affected the human body not only led people to strive to make healthier choices but also had social implications, such as that excess body fat – once valued as a sign of wealth – was now considered a sign of irrationality, reflecting ignorance, greed, and/or a lack of self-restraint. An entire chapter of the book is devoted to the development of the modern thinness ideal.

With the onset of the First World War, food also became highly politicized, as the government urged people to cut Sugarless Recipesback on eating certain items so that they could be shipped to European allies. With the Progressive ideals of moral rationality in mind, many Americans were eager to practice self-discipline as a reflection of their intellect. Progressives embraced the food conservation movement because it encouraged self-restraint for the greater good, such that the way a person ate was seen as an indication of his or her patriotism and humanitarianism. Food waste, for instance, was considered an extreme moral transgression of gluttons who dared to endanger the starving Europeans only because they could not control their ‘animal appetites.’ As discussed in one of my previous posts, preventing waste was central to the war effort for practical reasons of conserving supplies; but it, like all things related to food, was also given ethical and, consequently, social connotations. ‘Rational’ pertained to the health of both the individual and greater society, such that ‘rational foods’ included nutrient-rich foods as well as what would have once been considered waste.

I have only touched on the bare bones of the book, which also elaborates on ideas of dietary racism, the emergence of home economics and how it changed transformed views of domesticity and women’s roles, and the incorporation of and fascination with foreign foods in the American diet. Using a variety of historical sources and examples, Veit makes a compelling argument for how people came to understand and obsess over food the way they do nowadays. Far from being a dry historical text, the book is a fascinating exploration of the historical underpinnings of modern food culture.

Keep reading and eating,

Eva

Mid week delicacy: Crispy Polenta Cakes

saynotofoodwaste.midweekdelicacy.recipe.healthy.happy.food.love.share.1

saynotofoodwaste.midweekdelicacy.recipe.healthy.happy.food.love.share.5While spring is almost around the corner, the recent cold spells are probably keeping you bundled up in layers. This week we layer up with the traditional dish of lasagna, but add in lots of colors from vegetables. Not only will this Crispy Polenta Cakes recipe keep you warm, but it will remind you of all the different colors awaiting you in Spring time. The best part, this deliciousness takes only 40 minutes to make. So what are you waiting for? In less than an hour you’ll be eating a tasty, healthy and colorful version of an Italian staple.

Happy eating friends!
Hokuma & Ingrid

Here’s what you’ll see inside:
saynotofoodwaste.midweekdelicacy.recipe.healthy.happy.food.love.share.7saynotofoodwaste.midweekdelicacy.recipe.healthy.happy.food.love.share.8saynotofoodwaste.midweekdelicacy.recipe.healthy.happy.food.love.share.9 saynotofoodwaste.midweekdelicacy.recipe.healthy.happy.food.love.share.10   saynotofoodwaste.midweekdelicacy.recipe.healthy.happy.food.love.share.11

A Lifestyle, not a Diet

saynotofoodwaste.diet.healthy.lifestyle.greens.veggies.happy.1

“Eat food, not too much, mostly plants,” is the diet mantra from Michael Pollen’s famous book The Eater’s Manifesto. While I’m studying for my fitness certification, this advice seems to be the one of the simplest diets and could really improve your health.

So, if such great and effective advice exists, why are there hundreds of different diets, diet pills, food delivery services, and other paid ways to lose weight? Two simple reasons. First, the advice that Pollen gives is not a six-week plan to lose twenty pounds but rather flexible diet advice that often requires a lifestyle change and actual research by the eater on what “too much” means. In other words, it is difficult. The second reason is that a simple flexible diet would not sustain the 20 billion dollar industry that is the diet world.

Although it might be painful to admit, the health industry and the diet industry are still businesses that thrive on new consumers and continual consumption of their products. While a variety of lifestyles is helpful, it can be pushed for the wrong reasons. For example, my father feels his best on a LCHF diet, which started because he read Atkin’s book twelve years ago and never looked back. He’s lost weight, lowered his bad cholesterol, and feels healthier. But when I tried that diet the only thing I felt was bloated and tired. (Also consider the fact that it took twelve years, not twelve weeks, of changing his lifestyle gradually to achieve the results I am talking about.)

saynotofoodwaste.diet.healthy.lifestyle.greens.veggies.happy.2People who make money in the diet industry are looking for ways to get us to continually seek diet food, diet books, etc. The way this occurs is not by promoting a diet that lowered cholesterol or made a person more energetic – instead, the metric used is weight, often with unrealistic expectations or false claims.

To see why it might be best to look at some of the statistics associated with the diet industry. About 85% of self-identified dieters are women. Most dieters, even if they are successful in losing weight, gain all the weight back plus excess once they stop their diet. What it seems is that the diet industry is often focused on changing the appearance of the person rather than their health, and women are strongly socialised to make their make appearance be slim or small. The diets, if adhered to strictly, can garner results but because the weight loss is so quick (and unhealthy), once the person stops this diet they gain the weight back.

So what does this all suggest? Many many diets are focused on one thing: appearance. They thrive on getting us to try multiple diets that temporarily boost our confidence but re-enforce destructive eating habits and the cycle repeats itself. Diets which emphasize lifestyle changes and require patience don’t make as much money, but can help us be happier in the long run. To stop us from reinforcing Diet Culture and its unhealthy eating habits, education on food is extremely important.

By Jordan

Sources:
1. ”10 Things the Weight-loss Industry Won’t Tell You” by Catey Hill (Link: http://www.marketwatch.com/story/10-things-the-weight-loss-industry-wont-tell-you-2014-01-10)
2. “100 million Dieters, $20 Billion: The Weight-loss Industry by the Numbers” by ABC News
(Link: http://abcnews.go.com/Health/100-million-dieters-20-billion-weight-loss-industry/story?id=16297197)