If you have read one or many nutrition articles of recent years you would be forgiven for thinking that potatoes are nothing but carbohydrates with no other purpose as a food than converting to sugar, spiking blood glucose and creating havoc to our metabolic systems. Once a proud staple food, it has been attacked by dieters and professors alike, even relegated to the top tier (use sparingly) in an alternative Healthy Eating Pyramid.
You would also be forgiven for thinking of other foods, usually animal foods, as protein.
In food guides, foods are placed into various groups of similar nutrient value and these are usually fruit, vegetables, cereals, dairy and then a fifth group often named ‘protein‘ foods. Here ‘protein’ foods refer to meat, eggs, fish, poultry, legumes and nuts. The UK Eatwell Guide (1), although listing examples, refers to this group as ‘proteins’; the US Dietary Guidelines (2) refers to this group as ‘protein’ and ‘protein foods’; and the US Choose MyPlate as ‘protein’ (3). I note the Australian Dietary Guidelines (4) do not refer to this food group as ‘protein’ but rather lists the foods within the group ie: meat, poultry, fish, egg, tofu, nuts, seeds, legumes/beans. The Australian example aside, such messages of ‘protein’ as a food group from nutrition authorities in the UK and US, has a flow-down effect to health professionals and the public and this theme of ‘protein’ as a food group is common in the lay-press. One could mistakenly assume that those foods (meat, eggs, fish, poultry, legumes, nuts) are solely or predominantly protein; and that cereals, grains, tubers, potatoes, vegetables and dairy foods (which appear in different food groups) are thus low, inferior or poor quality sources of protein. Neither assumption is correct. Continue reading “Potato Protein Power”→
A dichotomy is a division into two entirely different and often contrasting domains, interests or activities (1). Examples of true dichotomies are black or white. Tall or short.
A false dichotomy is an argument giving a false illusion of there being only two choices whereas in reality there can be at least one other or even many possibilities (2). The argument is set up in such a way as the first choice is eliminated due to it being seen as a terrible choice, and the only other alternative is the second choice.
Within two generations there has been a complete restructure of our food environments from mainly fresh foods prepared in the home, eaten with family or friends at the table with plates and utensils; to a high proportion of fast food, convenience food, snack-food, confectionery; from or at restaurants, cafes, take-away outlets and food-halls; out of bags, packets, bottles, cans, tubes, tubs … and eaten on the run. Continue reading “Living through history. Our changing food environments. 1980s – 2010s.”→
While I was growing up and in the years as a young adult, as my own family mainly consumed home-prepared foods, garden-grown vegetables and eggs from our back-yard hens; swirling all around me were economic improvements and major shifts in social norms, a prelude to the storm that was to become a complete restructure of our food environments within a generation.
Working and walking
In my parents youth, in the 1930s and 1940s, times were tough with the depression, World War 2, and food rationing. The 1950s through to the 1970s were decades of relative improved prosperity. My father worked full-time. Initially he rode a bicycle to work. In the 1950s only 10% of families had cars. (2) Gradually we became a one-car and in the 1960s a two-car family. My mother was a homemaker, as the majority of women were in the 1950s. There were no modern appliances. Housework took many hours with washing, ironing, sweeping, cleaning, and chopping wood. The evening meal was cooked over many hours. In the 1950s, women averaged 77 hours per week housework. (2) As children we walked to and from school, except on rainy days when we caught the bus. After school we rode bikes around the neighbourhood or played in the back yard. Continue reading “Living through history. Our changing food environments. 1950s – 1970s.”→