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Poison for breakfast, lunch and dinner anyone?

And every snack in between if you’re peckish

Heart attack on a bun courtesy Two Chums

Though as a rule I prefer to take the path of least resistance when it comes to cooking, I am in no way an advocate of processed foods, TV dinners, boxed meals and the like. With the possible exception of pie crust from a box, I avoid prepared foods like the plague. And anyway, since I’ve handed over my eating plan to the fat police, there’s very little chance of dessert reappearing on my table. Ever.

Of course, it was not always so. Otherwise how would I have ended up in the offices of Dr. Feelbad, MD, nutritionist to the stars and scourge of the chubby? I’ll tell you how. A lifetime of very poor eating fueled by a serious sugar addiction and a bad case of denial. As a child of the Sixties, I started life on formula, which the pediatrician told my mother was better for babies than breast milk. More scientific, you know. I was not the only one. From there is was a short trip to a diet built on the miracle foods of the era — canned vegetables, processed meats, fruits in heavy syrup, “fortified” breakfast cereal and bread that never went stale to name but a few.

Stays crunchy! Tough to eat when you have to gum it though.

Now, my mother is a pretty fair cook and was even then, but convenience foods were supposed to be healthier. No bacteria, no spoilage, no risk. Of course, the news that smoking was actually harmful to your health had only just broken — after years of government statements that there was no evidence it was in any way bad for you. Inhaling lung bucketfuls of smoke all day instead of air? How could that be a problem?

So anyhow, I was well into my thirties and still eating Pillsbury crescent rolls, rice and salt mixes from a box and Hostess Zingers (a bedazzled Twinkie for those of you with more evolved palates). I was also taken in by the no fat diet craze of the 90s, wherein you could eat as many carbs as you wanted as long as there was no fat. Remember Snackwell cookies (are they still available)?  Oh no, those are no problem, I told myself as I stuffed the entire box into my gob and chased them with a big glass of skim milk. It’s like a health food!

I operated under these delusions for some time, like until a couple of years ago when Mr. Slattern discovered that it was sodium rather than heredity behind his high blood pressure and cholesterol. Since then we have eliminated salt and processed foods almost entirely from the family diet, and as as a result, Mr. S has safely eliminated all prescription medications from his diet. This was not so hard, but let me tell you getting the sugar monkey off my back has been.

Here’s what did it for me.

From the NY Times, 9-25-12. click the image to read the full article.

OK, not this exact article, but others on the same subject and in the same vein. In any case, may I strongly recommend you read it over? And if you’re looking for suggestions on how to cook without processed foods, here are a few posts from the archives. It’s not that hard, you know. I mean, I do it, for pity’s sake.

Salad: A bottom up approach
Easy fish stew
Beets: The uber tuber
Roast chicken
Easy poached salmon
Yogurt and almond breakfast parfait
One bowl meals

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