Eat Home Cooked Meals For Your Health and Wellness…..

According to Robert Burns, “Man’s inhumanity to man makes countless thousands mourn!”

TAFFDs Board of Chair and Afrolongevity advocate, Mr. Ósìnàkáchì Akuma Kalu, in a recent post, expressed concerns over dietary choices and food processing methods. This he highlighted by urging individuals especially Africans to embrace eating natural as a means of lifestyle change.

The decision to eliminate bread, pastries, and starchy carbs from their diet led to noticeable improvements in health and alertness.

However, questions arose regarding the safety of compensatory fat intake.

This journey sparked a deeper conversation about dietary habits and food preparation in everyday life. The importance of understanding glycemic index for portion control rather than total elimination of carbohydrates was emphasized. Carbohydrates are essential for energy, with a recommendation to opt for plant-based fats to mitigate health risks associated with excessive consumption.

The narrative expanded to include reflections on the challenges faced during food processing. Insights into concerning practices, such as using human urine for boiling locust beans or adding bleach to food for preservation, revealed alarming truths about the risks posed by certain food preparation methods.

Leo Tolstoy said, “Wrong does not cease to be wrong because the majority share in it. You can stand out among those who process foods by not adding harmful substances to your own foods. Always think about the harm all these practices do to people’s health.

Like Elizabeth Gilbert said, “Let your conscience be your guide”. When no one is watching, be guided by your conscience.

Exploring the Realities of Food Processing and Eating Out

The discourse was further enriched by the examination of common pitfalls associated with eating outside the home. Fast food options often contain high levels of unhealthy fats and calories, and lack transparency regarding ingredients and cooking methods. The absence of portion control and hidden allergens add to the health risks.

Nutrition and dietetics specialists have warned about the potential dangers of dining out, citing concerns over nutritional hygiene and the loss of essential nutrients in pre-prepared meals.

Strategies to Counter the Trend of Eating Out

To address these concerns, Mr. Ósìnàkáchì advocates for a shift towards home cooking, emphasizing control over ingredients and cooking methods. Simple lifestyle changes, such as packing lunches for work and prioritizing healthy meal planning, are recommended to reduce reliance on eating out.

A call to action resonates through these discussions, urging individuals to prioritize their health by making informed dietary choices and advocating for transparent food processing practices. The overarching message emphasizes the importance of personal responsibility in safeguarding health amid evolving food trends.

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