The White Kitchen, Edward Brian Seago

FITZGERALD writes:

 Joanna Blythman, of The Guardian, writes about nutrition studies:

With salt, as with sugar, the public health establishment is too cowardly to take on the powerful processed food companies and their lobbyists by drawing a distinction between home-prepared food cooked from scratch and industrial convenience food.

The crucial phrase “avoid processed food” appears nowhere in government nutritional guidelines, yet this is the most concise way to sum up in practical terms what is wholesome and healthy to eat. Until this awareness shapes dietetic advice, all government dietary guidance should come with a tobacco-style caution: Following this advice could seriously damage your health.

I would suggest the implication that home cooked meals, lovingly prepared are critical to good health, even by extension good psychological health, runs afoul of more than just the current nutritional orthodoxy. To re-assert the importance of home cooking would implicate the modern two-earner household and make many women feel guilty for entering the workforce and therefore becoming too busy to prepare traditional meals.

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