It seems quite obvious that the more natural a food is the better it must be for us. For most of us there is a need to increase the amount of natural foods in our diets and in our pantries.

Just pick out a package or two from your supermarket shelf. Do you understand all those ingredients? Some seem more like components in a chemistry experiment and others are just unintelligible to mot of us. Go instead to the green grocery department – carrots, potatoes, bananas and so on. Isn’t that simpler.

Why do they have all those chemicals? Some of them are supposed to add flavor, but others are just there to enhance the color or to ensure long shelf life, but are not really necessary. We don’t need bright green or orange in everything.

How about fats and oils? There is a huge variety available, but the best are those created by just pressing fresh fruit and vegetables – sunflower oil, olive oil. These must be better for you than those manufactured in a laboratory. All you have to ask then is not ‘Is this good for me?’ but instead, ‘Does this have the flavor I want?’ and ‘Is it the right oil for the job?’ That is will it work at the temperature I want without burning? And ‘Has it got the flavor I am after?’

The usual excuse for buying fast food is that is quick and convenient. So can natural food be. A stir fry with fresh vegetables takes only moments to prepare and cook. If you want certain flavors try marinating food in the morning, leaving it all day in the fridge, and then cooking in the evening. This can be just as quick as heating up a microwave meal.

If you want natural foods, but aren’t used to cooking with them, there are plenty of web sites and recipes books out there. Have a go – and enjoy every mouthful as you were intended to do.

Natural foods, fats, cooking, flavour, speed, taste.

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This entry was posted on Tuesday, October 21st, 2008 at 6:47 am.