Posted in Facts About Processed Foods & GMO's

Do you know what’s inside of………

That can of soda, or cooking spray you are about to use? Or what is in your Mc Rib sandwich? As the world population started to grow in the last thirty years, so did the demand to satisfy everything from our sweet tooth to grabbing dinner via a fast food drive thru to avoid slaving over the stove to prepare dinner after a long day at work and heavy traffic on our commute home. 

The more society consumed the bigger profits corporations stood to make. Eventually overtime quantity won over quality while shortcuts were taken to save cost and to yield “fat” profits while we the consumer was tricked into thinking that what we were consuming was not bad for us.

I am not suggesting that everyone stop eating out, and leave the junk food behind. But unless we start to educate ourselves on what we are consuming, the more we are putting our health at risk later down the road.  I snapped a photo of an Egg Mc Muffin my son didn’t eat and put into the fridge to eat at a later time. A day or two later I opened it and I kid you not the egg had mold on it. What was in that Egg Mc Muffin is a mystery, and pretty scary that it formed mold in two days. 

Look at all that lovely mold!
Look at all that lovely mold!

Those of us over the age of 40 will remember that eating out was a rare occasion as our parents fixed dinner 6 or 7 nights out of the week. Today I have come across more and more people who do not know the first thing about cooking, and are actually fearful of the kitchen.

It takes a bit of practice and patience to learn how to cook, but the benefits are high. Your family will not be eating something that can potentially make them sick. You will be able to control the fat, sodium and sugar, something you have no control over when you buy pre-packaged or fast food. And lastly you will be able to control the cost of eating out versus eating good flavorful meal made in your home. 

It’s time to bring dinner back to the dining room table.

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Author:

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

One thought on “Do you know what’s inside of………

  1. Growing up we rarely went out for dinner. And once in a great while we went to McDonalds and of course the local pizzeria for pizza and subs. That was about it. I didn’t really go to a real restaurant until I started working. My husband and I fell into that bad habit for awhile of eating out too much. We spent way too much money and the food was not always good. Then of course there was the high sodium, calories and fat in meals that looked “healthy”. I am participating in Wegmans Eat Well Live Well Challenge and am trying to increase the number of cups of vegetables and fruit I eat each day.

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