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Book Review: I'm Mad As Hell and I'm Not Going To Eat It Anymore

by Leiann Lynn Rose Spontaneo (follow)
Highest Honors graduate in Fitness & Nutrition from Stratford Career Institute/ Hubgarden.com Chief Editor, Editor & Writer/ Frugal Gal


A Danger Sign


In I'm Mad As Hell And I'm Not Going To Eat It Anymore, by Christina Pirello, New York, USA, a Perigee Book, 2012, the author may talk about becoming a vegan but also teaches that we need to get back to the basics of homecooking for our health.
On page 16, it is stated that when we hand over the task of cooking to food corporations, fast-food companies and take-out windows, we will be consuming loads of fat, sugar and salt, the three ingredients that we are hardwired to love and will keep coming back for more and more processed foods.
Furthermore, on page 15, the author writes that it seems that as the time and work factor involved in food preparation falls, obesity rises...The more time a culture spends on food preparation, the lower their rates of obesity...People are cooking less and their weight is creeping up fast...Our willingness to outsource our food preparation to food corporations and fast-food joints has taken a huge toll on our health and vitality.
"It begins in the kitchen. You need to learn to cook" (150).
Following, "When cooking takes time and effort, with delayed gratification built into the process, we can easily keep our appetites under control. Processed foods have removed that control valve and we have to live with the consequences: obesity, diabetes, etc."
Next, the author states on page 151 that if you have never cooked before, it can be a daunting idea...But, with understanding and some basic skills, in a few short sessions in the kitchen you will be whipping up meals as though you have been cooking all your life.
On the same hand, it is stated on page 186 that going back to the kitchen is not a big deal; nothing to stress over. The thought of taking your health back in your own hands in your kitchen with the foods you choose to prepare each day should in fact excite you. This is the ultimate adventure with a most delicious outcome...You may even become passionate about it.
Likewise, "Spending time in the kitchen each day preparing food is one of the most beautiful, fulfilling, satisfying and nourishing things in life...period...It will make you happy in ways that are deep rooted in life, and good for you. If you want to make the most of your health and your life, you simply must, must, must return to the basics of healthy food choices and cooking . Try as they might, industry lobbyists, slick salesmen and glossy ads cannot force you to buy the poison they sell. That choice is yours" (147).
Personally, I, myself, have been inspired by this book and have gotten out a stack of recipes to make healthy meals, more satisfying and healthier than a double cheeseburger, french fries and a soda.
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