EAT WHOLE AND UNPROCESSED FOODS…START LEARNING TO COOK…IT’S A VERY FUN AND SENSUAL THING TO DO WITH THAT SPECIAL LADY OGGIES…GET OUT A SKILLET AND SAUTE SLICED AND/OR DICED ONIONS AND SHALLOTS IN ORGANIC BUTTER AND ADD DIJON MUSTARD AND MAYBE SOME COGNAC…COOK CHICKEN, LAMB, FISH…READ EXCERPTS BELOW FROM A GREAT NEW YORK TIMES ARTICLE….
“If everyone ate more plant-based and more whole foods and unprocessed foods, that would be major,” said Arlene Spark, associate professor of nutrition at Hunter College in New York. “But that would mean people going back to cooking, and what we’ve lost is people’s ability and knowledge of how to cook.”
“The market research firm NPD Group gets a glimpse of national eating habits through the food diaries it has collected from 5,000 consumers since 1980. The percentage of those consumers who are on a diet is lower than at any time since information on dieting was first collected in 1985. At the peak in 1990, 39 percent of the women and 29 percent of the men were dieting. Today, that number has dropped to 26 percent of women and 16 percent of men.
The diarists also report eating more organic foods and whole grains, said Harry Balzer, an NPD vice president.
“Instead of trying to avoid things, they’ve started adding things,” Mr. Balzer said.
Even the Calorie Control Council, which represents makers of commercial diet foods, notes the percentage of people who are dieting has declined — to 29 percent in 2007 from 33 percent in 2004.
And there are other indicators of a shift in eating habits. In May, the market research firm Information Resources reported that 53 percent of consumers say they are cooking from scratch more than they did just six months ago, in part, no doubt, because of the rising cost of prepared foods.
Sales of organic foods have surged, and the number of farmers’ markets has more than doubled since the mid-1990s.”