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Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)

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Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)

#81

Post by whitebread »

chrisseaton wrote: post #37
sonofaplum wrote: post #24

I've been seeing a nutritionist to try to help with weight loss and his emphasis has been on a healthy plate, which is a plate that is half vegetables, a quarter protein, a quarter starch or grains. Even at nice restaurants, it is extremely difficult to order meals that fit these proportions, and, as you move down the quick service spectrum it gets harder and harder. By the time you arrive at fast food, its difficult…

A quarter protein? That's insane. You only need about 60 grammes of protein a day. Why are you eating a quarter of your food in protein?

Nah. Insane is a really heavy word to use here. Everyone is different. And 60 is really low, insane even, for the average sized human regardless.

Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)

#82

Post by crazygringo »

Doesn't matter if you love it or hate it -- realistically, most families simply don't have the money to do anything else. You may hate it, but you're still making dinner every night for the kids.

I think a big distinction needs to be made here between individual working professions (whether married or not), and families with kids. The ways in which they cook and consume food are miles apart.

Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)

#83

Post by baroffoos »

uoaei wrote: post #41
sonofaplum wrote: post #24

I've been seeing a nutritionist to try to help with weight loss and his emphasis has been on a healthy plate, which is a plate that is half vegetables, a quarter protein, a quarter starch or grains. Even at nice restaurants, it is extremely difficult to order meals that fit these proportions, and, as you move down the quick service spectrum it gets harder and harder. By the time you arrive at fast food, its difficult…

Frozen dinners seem to have come a long way, even in the past 10 years. My father is on a diet plan and the way he does it is to have basically nothing in his house except "healthy" frozen meals and healthy-ish snacks like nut mixes and apple chips. The word healthy is in scare quotes but actually they seem relatively okay: a good amount of grains, usually enough veggies to satisfy a serving or two, and enough protei…

Almost all foods seem to get destroyed in the freezing process and lose their texture. I have found that at my supermarket they sell refrigerated meals that just need to be microwaved and they taste outstanding. As long as you make sure to stir them half way through so they don't dry out at the top you could literally serve it at a restaurant and I don't think people would notice.

Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)

#84

Post by danharaj »

nradov wrote: post #77
dexwiz wrote: post #36

Earlier quoted context omitted.

Traditional American cooking seems to be a Protein + 2 sides. On the surface most vegetarian options become 1) replace meat with tofu or 2) a salad. Both of which get boring very quickly. For vegetarian dishes it’s helpful to look at non European cuisines. Curries and soups both have a huge variety and don’t require a meat to be complete. Chickpeas also make a great protein substitute besides Tofu. Dumplings are othe…

Chickpeas are tasty but the protein quality as measured by DIAAS score is significantly worse than red meat. In particular they are deficient in tryptophan.

The ancient solution is to pair them with rice or wheat.

Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)

#85

Post by baroffoos »

JMTQp8lwXL wrote: post #39
sonofaplum wrote: post #24

I've been seeing a nutritionist to try to help with weight loss and his emphasis has been on a healthy plate, which is a plate that is half vegetables, a quarter protein, a quarter starch or grains. Even at nice restaurants, it is extremely difficult to order meals that fit these proportions, and, as you move down the quick service spectrum it gets harder and harder. By the time you arrive at fast food, its difficult…

I never understood why vegetables are difficult to get as a "fast food" format. With salt pepper oil and heat, they can be very tasty. There has to be a huge market for Jack in the box equivalent for healthy eating. Most of the existing fast casual chains miss the mark. Chipotle comes to mind, but it's still mostly grains and protein and still lacking in vegetables, beyond the optional pico de gallo for your burrito.

They aren't impossible to find, there are loads takeaway sandwich stores as well as buritos. You just have to look a little further than takeaway that has a drive through.

Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)

#86

Post by mrpopo »

nradov wrote: post #77
dexwiz wrote: post #36

Earlier quoted context omitted.

Traditional American cooking seems to be a Protein + 2 sides. On the surface most vegetarian options become 1) replace meat with tofu or 2) a salad. Both of which get boring very quickly. For vegetarian dishes it’s helpful to look at non European cuisines. Curries and soups both have a huge variety and don’t require a meat to be complete. Chickpeas also make a great protein substitute besides Tofu. Dumplings are othe…

Chickpeas are tasty but the protein quality as measured by DIAAS score is significantly worse than red meat. In particular they are deficient in tryptophan.

https://en.wikipedia.org/wiki/Tryptophan#Recommended_dietary...

  Soybeans: 0.59g/100g of food
  Beef: 0.23g/100g of food
  Chickpeas: 0.19g/100g of food
Doesn't look like a vegetarian or vegan diet would cause any sort of tryptophan deficiency.

Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)

#87

Post by nradov »

chrisseaton wrote: post #37
sonofaplum wrote: post #24

I've been seeing a nutritionist to try to help with weight loss and his emphasis has been on a healthy plate, which is a plate that is half vegetables, a quarter protein, a quarter starch or grains. Even at nice restaurants, it is extremely difficult to order meals that fit these proportions, and, as you move down the quick service spectrum it gets harder and harder. By the time you arrive at fast food, its difficult…

A quarter protein? That's insane. You only need about 60 grammes of protein a day. Why are you eating a quarter of your food in protein?

That's like the bare minimum to avoid obvious nutritional deficiency. For optimal health and athletic performance most people can benefit from significantly more.

Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)

#88

Post by braindeath »

xattt wrote: post #14
daenz wrote: post #10

Forget Neuralink, I wish someone would pioneer a way for me to pour Soylent directly into my stomach. Eating is fun socially, but it's just another inconvenience otherwise.

There is. Nasogastric and percutaneous gastrostomy tubes are commonly used for various reasons in hospital settings. Now ask your self, will you really get surgery for convenience and productivity sake only? Any sane person will say no.

> Now ask your self, will you really get surgery for convenience and productivity sake only? Any sane person will say no.

That's a bit of an unsubstantiated and far-reaching statement.

Why not? People get surgery literally for appearance sake only. A great deal of orthopedic treatments are for convenience and productivity only. You can make this argument for just about any elective procedure. Yes, some people have body dysmorphia, but not everyone that desires an rhinoplasty is insane.

Despite low risk, most cosmetic surgery is riskier than a PEG tube placement. In the US, PEG tubes are routinely placed by non-surgeons (GI docs) and doesn't require general anesthesia.

Current PEG tubes carry risks and day-to-day complications that make this a bad idea for other reasons, but that doesn't make elective procedures fundamentally insane.

Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)

#89

Post by taurath »

sonofaplum wrote: post #24

I've been seeing a nutritionist to try to help with weight loss and his emphasis has been on a healthy plate, which is a plate that is half vegetables, a quarter protein, a quarter starch or grains. Even at nice restaurants, it is extremely difficult to order meals that fit these proportions, and, as you move down the quick service spectrum it gets harder and harder. By the time you arrive at fast food, its difficult…

Want a better ratio? Eat at asian places. Its incredibly hard to get well cooked vegetables at anything other than a fine dining restaurant (or hot food bar at a whole foods), but every asian place is gonna have some really good ratios.

Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)

#90

Post by dreamcompiler »

mdorazio wrote: post #31
sonofaplum wrote: post #24

I've been seeing a nutritionist to try to help with weight loss and his emphasis has been on a healthy plate, which is a plate that is half vegetables, a quarter protein, a quarter starch or grains. Even at nice restaurants, it is extremely difficult to order meals that fit these proportions, and, as you move down the quick service spectrum it gets harder and harder. By the time you arrive at fast food, its difficult…

Also worth noting is that a lot of the vegetables you get in restaurant dishes have been buttered, salted, and/or sugared to hell to make them taste better in a short amount of time. This, of course, makes it even harder to actually get healthy food when eating out.

Boston Market is a classic example here. They make a big deal about offering vegetables, but all their vegetables taste to me like they've had corn syrup poured over them. Which they probably have.
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