That was interesting, but the second guest, Gail Vance Civille, president of food consulting firm Sensory Spectrum, discussed how companies design foods to make them more addictive. Among other things, she describes how processed foods are designed to be eaten with much less chewing, 12 chews or less, instead of 20-30 for whole, real food. Food research has not been intended, for some time, to make foods more nutritious, but to make them more attractive and pleasurable, and thus, salable. This is why the amount of fat, salt and sugar has increased significantly. -then they get "super-sized". Where we are going is scary.
Her advice: buy fruits and vegetables in season, and make them the major part of your diet. Sound familiar?
In consequence of evils and designs which do and will exist in the hearts of conspiring men in the last days, I have warned you, and forewarn you, by giving unto you this word of wisdom by revelation—
Every herb (vegetable) in the season thereof, and every fruit in the season thereof; all these to be used with prudence and thanksgiving.
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This reminds me of an "Aha!" moment I had when we were listening to "Screwtape Letters" in the car. It's Satan's plan to take every healthy pleasure and turn it into something the exact opposite; --and not even pleasant. I feel the word of wisdom's restrictions are specifically for us in our day because the stakes are getting so high, and the world is so far corrupt. I'll email all of you guys the screwtape quote. Loved it. I don't ever eat a treat alone anymore. It too easily becomes out of control/thoughtless eating, and not pleasant.
ReplyDeleteAbsolutely finding out the truth of this. Also finding that no manufactured, processed flavors can even touch the complexity and deliciousness of the simple, natural ones: a ripe orange, good watermelon, sweet corn. I'm astonished by how perfect they are. Heavenly Father is the ultimate foodie. (Can I say that?)
ReplyDeleteFat helps the food slide down easier and faster. Or maybe it's lard... Maybe I'll ask the hombres at Betos.
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