Why do we eat? Because we are hungry? But what if we have just eaten? Its a bizarre thought but in America a children’s doctor Robert Lustig has suggested that the root cause of obesity is hunger. Now that is a scary thought because it leads frighteningly to the conclusion that our bodies can be manipulated to become machines, processing food but always being hungry. Obesity is a reality and its not going away.
Despite the wealth of food books, programmes, blogs and kit we seem further away than ever from the idea of food as nourishment. Awareness of seasons, the concept of cooking, of buying ingredients with a view to providing energy is inherent in some of us, but not all. Recent statistics show a decline in the purchase of fresh fruit and vegetables as cash-strapped families default to convenience food as its perceived as being more ‘filling’.
In this context the idea of cooking food in situ, or taking raw ingredients and preparing a dish of stir-fried noodles with chicken, vegetables, soy and ginger; or fashioning a pie from gently braised steak and vegetables, the assembly topped with crusty, golden pastry; or steaming a piece of fish and sitting it on a bed of wok’d spinach with sesame oil, chilli and oyster sauce takes on a whole new relevance.
So too does the idea that the nutritional values associated with these dishes is considered important. That somebody is looking and asking the question what is this food doing to your body. Food is fuel, but choosing the right fuel can be just as important.
As a culture we have become very distanced from thinking about food. Not in the sense of what is on telly which is very celebrity and entertainment-driven but in the sense of realising how much we really are what we eat. The Italians will often talk in terms of what they ate yesterday or will be eating tomorrow. They play a balancing game. The same is true of Indians, who in my experience are much more atuned to their bodies. New research shows the French drink far less wine now than they used to. Changing lifestyles perhaps, but I suspect there is also a greater link with health and diet, it just is part of a culture where food is higher up the agenda.
We can think of calories in and calories out. Or we can pay more attention to what those calories are made up of. My daughter used to go to school on a bowl of cereal much to my annoyance. It was only when I quizzed her that I understood she would eat her sandwich at her first break. Now at secondary school she has to keep going for longer and has an egg and toast. Her toast is not sliced white bread, but sourdough made by an artisan baker. The nutritional value of sliced white bread is almost zero. An egg, toast and butter. Fat, protein and starch. And a full tummy. A good basis for learning.
So what does this mean for me?: This may not be the month to think to much but January will come quickly. Its a good month to instil structure in your diet.
Tell me what I should do: Look at nutritional values carefully and think about balance. It can seem like a minefield but actually the core disciplines are relatively easy to master.
