30 Days of Real Food (and the science of food)

I wonder when we as a whole forgot how to eat?  I doubt my Depression-era great-grandmas ever had to overthink it; what do we have to eat?  Women all over the world wake up in villages and towns and prepare food every day dictated by culture and availability.  The women in Okinawa make sushi and rice dishes, in Sardinia pasta is being made, in India a curry can be found, in America (and probably other places), we don’t know what the hell we are eating.  Most of us have lost any cultural identity we had and foods are so prevalent, shipped in from everywhere, that we haven’t an inkling of seasonality or even health.  It is incredible that we have forgotten how and what to eat.  Convenience and big companies dominate.

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You can find a fad a minute and I trust none of them.  Keto?  Come on.  Extreme veganism?  Not healthy or realistic.  Paleo?  Don’t get me started.  I might be a housewife, but I do research like a University professor.  I want to know what we should eat, why, when, how, and I desperately want to stop overthinking it.  My theory (which is not a new one) is that we are dying and sick from sedentary lifestyles, stress, loneliness, and chemicals.  Aka: fake food.

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Doug and I decided that in May we would do a 30 day Real Food challenge.  Is that the most ridiculous thing you have ever heard?  Can you imagine great-grandma saying something like, “You guys eat fake food?”  It sounds like a sci-fi movie.  Most of the food that we eat is indeed chemically altered and processed.  For example, my day yesterday: coffee (real!), cereal, almond milk, a cookie, a previously frozen breakfast sandwich at the book store, 3 dates (real!), and a breakfast bar.  I did make a mean Shepherd’s Pie from my daughter, Emily’s recipe.  Instead of lamb, as she called for, I used Beyond Meat crumbles.  Delicious, convincing, but my intuition screams that these new fangled veggie meats are not what they seem.  And they are, in a nutshell, chemically altered.

30 days of Real Food.  Which means, no eating out, and I need to conquer my lack of creativity in the realm of lunches.  Cookies are not lunch, y’all.

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While I figure all that out, I have two great books to share with you.  One is called, 100 Million Years of Food by Stephen Le.  It studies the eating habits from then to now and how in each area of the world, our enzymes and needs changed.  Much of his research comes out as, damned if you do, damned if you don’t, but it is fascinating information.  Yes meat will make you stronger, more fertile, and fast, but you will also peak and die early.  Yes, being vegetarian extends lifespan but at the expense of energy and nutrient deficiency.  Yes, dairy makes you grow strong and tall, but also increases the risk of hip fractures.  (Incidentally there are only a few places in the world that the people developed the enzymes to process dairy; Nordic, Celtic, and some African regions.)  Fruit is good for you unless you eat too much, then you increase your risk of Pancreatic cancer.  The whole book is like that but I enjoy the research and the ideas it triggers within myself.

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The second book is called, The Food Lab by J. Kenji Lopez-Alt.  You all know I wanted to attend cooking school, and I have even toured a few, but let’s be honest, I probably won’t work in a restaurant, I just want to be a better cook.  I saved roughly $9000 by purchasing this book!  It is the science and exact how-to’s and why’s of cooking.  Love it.  I can’t wait to cook my way through it, not unlike the popular blog, book, and film, Julia and Julia.  I will have to, for the first time in my life, actually follow the recipe.  But there is no chemically altered food found here.

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Along with our food ideas, we are also walking 3+ miles a day around the lake in the evenings, completing the exercise stations at the lake on the weekends, and incorporating yoga into our routine.  Our hope is, not only weight loss, but more vitality, energy, strength, and overall health, as well as a shift in our thinking so that we can sustain a healthy lifestyle.  Perhaps you would like to join in on the challenge!


One thought on “30 Days of Real Food (and the science of food)

  1. This sounds such a good idea! I’ve had in mind to try and live at home like we do when we are away. When away everything is cooked from scratch! Every meal is made from fresh ingredients except breakfast cereal. But, and there’s always an excuse/but, I don’t know what’s in the cupboards at home. I need more time, she whined, maybe I’ll follow along and do it in June! 😊 I’ll let you know after I’ve done a good check and emptied the RV. Home Sunday 🇬🇧

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