Thought for Food… What’s cooking?
Thought for Food… What’s cooking?
Today is a segue from the usual business post so that I can let off some steam and do a mild “Rant” that has been eating at me, or was it me doing the eating… read on to find out.Gordon Ramsey has become a household name in North America as well as many other places in the world yet he bears no resemblance to the rolly-polly chef of Boyardee fame. The huge girth and chubby jowls no longer grace the icons of food preparation but now parade themselves in the customers that waddle in the front door of cookie cutter restaurants the world over.
The once socially acceptable image of a huge fat chef is actually a creation of the advertising industry. Once upon a time success was demonstrated by ones ability to have enough food to get fat while everyone else could afford only enough to survive.
The concept was that a chef prepares food and if he is successful he will be a fat chef, talk about subliminals!
The reality has always been that a chef was the culmination of years of study in food preparation at its finest level and that a cook was anyone who could successful avoid burning water. Walk into any franchise today and you will not find any chefs but an endless line of cooks dishing out pre made, processed slop for the masses.
Food is no longer readily available in its natural form, most of it is processed in some way and that is usually after it was genetically engineered, chemically treated and preserved for freshness. Today 90% of what you eat has undergone some form of treatment prior to reaching you.
Heated, chilled, pasteurized, and chemically enhanced the food you eat is changed in ways we are told will make it better for us in taste, texture and nutritional value.
If you believe them, just look at the average waistline and ask yourself how healthy that is.
So back to Gordon and his peers, why are they not tipping the scales at mega hundreds of pounds? They deal with food all day long, tasting their creations as they go, they eat breakfast lunch and supper like you and I right?
Or do they? A poached egg on an English muffin with a slice of ham is a far cry from a Sausage Mc Muffin. There is also no comparison between a fresh spinach salad with chives and a portion of braised Salmon to the Wendy’s salad and burger you may have had for lunch.
When it comes to supper how can we do a side by side comparison between Hamburger Helper and a fresh off the grill seared sirloin? No matter how we look at it there is simply no comparing fresh unprocessed food against the items stocking out cupboards and shelves.
Bottom line folks… Gordon is fit and trim because he eats real food and you don’t. The next time you step on a scale and it screams for mercy consider a change in diet, it’ll do your body good.
All names and brands are mentioned as examples only and are the property of their respective owners.
NOTE:- If you like my writing I post daily to my blog www.theprimusreport.com
All links to follow me on other networks are there as well,
Also complimentary copies of most of the books I write.
And links to Proven Paying Programs, Tools and Advertising sources
Today is a segue from the usual business post so that I can let off some steam and do a mild “Rant” that has been eating at me, or was it me doing the eating… read on to find out.Gordon Ramsey has become a household name in North America as well as many other places in the world yet he bears no resemblance to the rolly-polly chef of Boyardee fame. The huge girth and chubby jowls no longer grace the icons of food preparation but now parade themselves in the customers that waddle in the front door of cookie cutter restaurants the world over.
The once socially acceptable image of a huge fat chef is actually a creation of the advertising industry. Once upon a time success was demonstrated by ones ability to have enough food to get fat while everyone else could afford only enough to survive.
The concept was that a chef prepares food and if he is successful he will be a fat chef, talk about subliminals!
The reality has always been that a chef was the culmination of years of study in food preparation at its finest level and that a cook was anyone who could successful avoid burning water. Walk into any franchise today and you will not find any chefs but an endless line of cooks dishing out pre made, processed slop for the masses.
Food is no longer readily available in its natural form, most of it is processed in some way and that is usually after it was genetically engineered, chemically treated and preserved for freshness. Today 90% of what you eat has undergone some form of treatment prior to reaching you.
Heated, chilled, pasteurized, and chemically enhanced the food you eat is changed in ways we are told will make it better for us in taste, texture and nutritional value.
If you believe them, just look at the average waistline and ask yourself how healthy that is.
So back to Gordon and his peers, why are they not tipping the scales at mega hundreds of pounds? They deal with food all day long, tasting their creations as they go, they eat breakfast lunch and supper like you and I right?
Or do they? A poached egg on an English muffin with a slice of ham is a far cry from a Sausage Mc Muffin. There is also no comparison between a fresh spinach salad with chives and a portion of braised Salmon to the Wendy’s salad and burger you may have had for lunch.
When it comes to supper how can we do a side by side comparison between Hamburger Helper and a fresh off the grill seared sirloin? No matter how we look at it there is simply no comparing fresh unprocessed food against the items stocking out cupboards and shelves.
Bottom line folks… Gordon is fit and trim because he eats real food and you don’t. The next time you step on a scale and it screams for mercy consider a change in diet, it’ll do your body good.
All names and brands are mentioned as examples only and are the property of their respective owners.
NOTE:- If you like my writing I post daily to my blog www.theprimusreport.com
All links to follow me on other networks are there as well,
Also complimentary copies of most of the books I write.
And links to Proven Paying Programs, Tools and Advertising sources
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Comments (17)
Cheryl Baumgartner12
Medical Billing/Coding/Insurance
The subject of what we eat is one that concerns me greatly. Most of us truly don't know how deeply this genetically/chemically altered food source has embedded itself into the food chain. It not just us humans eating this stuff, these genetically altered grains and plants are being fed to poultry and Cattle as staples of their diet. It's all rather 'Soylent Green' ish to me.
Udo Hoffmann14
Erudite polymath
pplcheryl63, I could write a book about this subject, maybe several... but I was just having a mild rant and letting off some steam :D (Which is another fine non fattening way to cook...lol)
Cheryl Baumgartner12
Medical Billing/Coding/Insurance
Pretty much anything headed for your table is altered that much is true. What you did not mention is even if you go for 'organic' (I Hate that word) foods even the veggies most of us grow in our backyards, they are still chemically altered. Cross contamination from genetically engineered crops, Chemical alteration of the soil we grow it in. There is no escaping it, only limiting your exposure.
Udo Hoffmann14
Erudite polymath
The foods most restaurants supply their customers is good for their bottom line but not for you. If you eat at a franchise chain your even worse off. Eat at home and you will at least stand a better chance at some control as what you buy will impact your meal. Just keep in mind... a cook prepares the meal a chef creates it.
Brenda W.12
Life Learner
Wow! Your article gives me second thoughts about eating out so much! It has been on my mind that most of the foods we purchase at restaurants is processed and pre-prepared before it arrives at the restaurant.Not too healthy, especially where sodium intake is concerned. Thanx for the enlightenment.
Mariusz F.8
Marketing Specialist
very good..thanks
Jemina S.3
Freelancer
Very well put! I make my own food most if not all of the time. In fact I blog about my own cooking. I just can't stand ready-to-eat foods that are prepared by someone else.
Blog B.16
Blog
nice for cooking
Brian Derrick6
Network Marketeer, Entrepeneur
Great article, been a chef myself, does not mean you have to be fat, It has to do with what you eat and when you eat it.
Neville Dinning10
Independent Consultant
It's amazing just where a "mild rant" can take you. Don has reminded me of how the large supermarket chains seem to be controlling the quality of foods we are supplied with, as they try to compete with each other on price and try to improve their bottom line. Farmers are squeezed out of their farms because they are no longer viable with the price-cutting working its way down to the farm-gate price. Once again economics (or rather profit making) rules over sustainability and sensitive development
Nnamdi A.17
There is Something for Everyone
Nice article. This is the effect of urbanization and the loss of our independence. My wife travelled a few weeks ago and I could not find a place to buy good food for me and my children. Why is it that these food shops assume that we are satisfied with what they are giving to us and calling food?
You die the day you can no longer choose what to eat. What a pity; most of us (including me) are dead already.
Don Dousharm10
Entrepreneur, Publisher
Thanks Udo, A wonderfully written article, I grow some vegetables and herbs myself and I wish I could do more and hopefully one day I will. The sad truth is this. Real organic food is basically out of reach to the average American due to cost. People are forced to buy processed foods at bargain prices just to make sure that their families are fed. A good example of this is you can go into any supermarket here in the north east and buy a sirloin steak at $2.99 a pound but if you want your meat fr
Rosyel S.10
Financial Advisor, Blogger
Excellent article! Although I don't have a passion for cooking, I nonetheless prefer homemade meals to processed and pre made served in restaurants. Food for thought indeed! ^_^
okeyaccessories4
I like to cook.
Udo Hoffmann14
Erudite polymath
As a chef I am passionate about my food, I just had to say something...lol
Aurang Zeb Awan15
Content Writer
Very nice and well written post, I lie the flow of thoughts in straight way.
Neville Dinning10
Independent Consultant
Great article Udo. I think many of us have forgotten the taste of REAL food. There's not much better than walking out into the garden and picking some fruit and vegetables, and with just a little preparation eating them and delighting in the flavor that has not been sucked out by processing or overpowered by stuff to make them low fat or sweeter. Sure it takes a bit of effort to grow, harvest and prepare the food but it tastes so much better, and the real kicker, it is actually good for you.