Fast food and takeaway are deadly combinations of convenient and delicious. Unfortunately, that food is usually cooked with way more salt, fat and sugar than you’d ever use at home. Here’s why that could be a problem.
Michael Pollan, author of The Omnivore’s Dilemma: A Natural History of Four Meals, writes:
When I started learning about nutrition, about which, by the way, much less is known than you might think, I learned that what mattered most about one’s health was not necessarily the nutrients, good or bad, that you were consuming, or staying away from, or even the calorie counts, but what predicted a healthy diet more than anything else is the fact that it was being cooked by a human being and not a corporation. Corporations cook very differently than people do.
Rather than using health-based metrics, restaurants and snack food companies evaluate their products according to craveability and snackability. Nutrition usually isn’t a factor.
Pollan concluded with a rule of thumb to live by: You can eat anything you want, as long as you cook and prepare it yourself. The idea is to gradually transition into a diet that uses healthier, moderate amounts of salt, fat and sugar, which you’re more likely to use if you’re making a meal for yourself and your loved ones.
What Predicts a Healthy Diet? [Farnam Street]