Written on March 17, 2024 by KPBaumgardt
If its about Profits of $5 to $10 trillion per year As far as it goes, these are not peanuts – in other words: huge sums of money are “wasted” because malnutrition and obesity in connection with the agricultural and food system fuel global greenhouse gas emissions and destroy more added value than they create.
It would be so simple:
A global agricultural and food transition would generate economic gains amounting to several trillion US dollars
To put it simply, the Potsdam Institute for Climate Impact Research refers to a new economic model from the “Food System Economics Commission (FSEC)”, whereby the transformation of the “food” sector is not really imaginable, while the shortcomings of the “prevailing system “are well known. The study calculates what increase will occur Obesity and on the other hand Malnutrition and “starvation” would be expected if developments continued as usual. This is not easy to cure at all, and of course it has long been a “big problem”.
Quinoa in the middle – proves to be an example of the injustices and contradictions of international trade relations when rising prices make the product too expensive for the campesinos(?) who grow it and they have to turn to less valuable substitutes.
Cooked until soft in a strong vegetable broth, quinoa definitely deserves its place in the middle of the plate.
For the hummus, I upgraded the peanut hummus again with dill, parsley and spirulina powder.
Peppers in red and light green, garlic and shitake mushrooms from local production round off the whole thing. Since almost everything had been steamed, the “multi-cooker” had a starring role in the background.
Homemade hummus is obviously very popular – the view that “homemade” means “made at home” has not caught on.
“Diabetes” is also largely to blame for the twisted nutritional system;
An article in the medical newspaper raises questions about this:
“BARMER boss Straub: Germany doesn’t seem to be able to get diabetes under control
The BARMER health insurance company counts almost 100,000 more diabetes patients within a year. CEO Straub points to an important lever – but it has not been used enough so far.
…Nationwide, the proportion of patients with type 2 diabetes… has increased from 8.04 to 8.65 percent over the past ten years.”
It is possible that the “unused lever” refers to a “disease management program” – the article mentions both a diabetes and an obesity DMP, and one can possibly think of a hundred more “levers”.
There is also the question of who has the longest time here Hebel “sits”, still unanswered, the sick and patients are slowly becoming the majority and it is time to bring these things into a nicer balance.
It seems appropriate to remark that those “of normal weight” who, with a malicious grin, recommend “eating less and exercising more” to their obese fellow human beings are co-causes of the widespread disease. You should also send this “group of people” to the DMP so that they realize that the ignorance of the lean people comes across as a burden on the other side.
When it comes to public spaces, there seems to be a dynamic that concentrates “life” on a few or specific districts or streets. This creates illusions that make you forget how dreary things are in cities and in the countryside in general.
If when it comes to “communal catering” the focus is always on canteens and cafeterias, the domestic and commercial sectors of nutrition remain unconsidered – a shortcoming of nutrition policy.
Of course, nutrition would actually be a “community matter” and was already that way back when the few people were still allowed to live in paradise; Today’s “obligation” to eat in isolation actually contradicts human rights!
Sugar, starch, resistant starch
A significant reduction in sugar consumption would be sensible; not just sweets, but also “hidden sugars”.
Cooking potatoes, rice and pasta the day before in order to warm them up again later is basically an insider tip, but could become common practice:
The starch molecules broken down by heating rearrange themselves in the food as it cools and cannot be broken down by the starch-breaking digestive enzyme amylase, even if the food is heated again. The body receives less energy in the form of kilocalories from the retrograded starch than from the starch contained in freshly cooked or baked products.
In short: When starch is heated and cooled down again, the molecular structure rearranges itself so that it (and thus its energy) cannot harm the eater; the resistant starch However, it becomes food for microorganisms such as bifidobacteria, and these “little animals” could reduce our fat intake, they say.
When will we find our way back to “plain and simple”, to rustic enjoyment, without having to think about regret, or without having to roughly push away the thought of regret, combined with the well-known side effects?
Another lever to address our societal eating disorders is the regulation of sugar consumption. Assuming sugar was a drug, we would have a gigantic addiction problem. If sugar is not a drug, it can be easily and thoroughly converted into alcohol. It is permissible to ask whether sugar makes you stupid.
Strictly speaking, the Mie noodles with vegetables could be called “pasta with vegetables and fruit” because there is also an apple, which is prevented from turning brown with lemon juice. And if you look closely, you can also see the Sriracha sauce.
The German Nutrition Society (DGE) now has “new” nutritional recommendations. Drink water and cut back on meat. Eggs only in the singular, 100 portions of fish per year – but only non-endangered species, so actually no fish.
The whole thing is more than the sum of its parts. What we eat and how we eat, including why we eat, are part of it, as well as what is affordable and what habits we are willing to give up. A DGE that claims to think for us is counterproductive and “anti-enlightenment”.
When it does appear, let’s take a polished locomotive as a symbol: on the occasion of the railway strikes there is a lot of complaining, complaining and complaining, while the positive aim is to achieve fair working conditions that are adapted to performance. It’s about the “right way”, and also about the small matter of a traffic turnaround. The parallel to the nutritional transition: Here, too, fast food is counterproductive, but we must, want and can develop better solutions.
Related posts:
Side notes on food culture – Pasta salad, hummusHummus – The must in the regional food manufacturerDifficult connections, mealsplaining, wrap and lentil soupWhen whole grains supposedly make you sick – When the milkwoman rings twice – When International Women’s Day follows “Obesity Day” Moppi, hummus, transformation potential and narcissism
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