Is Nutrition the New Recession Cooking Trend?

Is nutrition the new recession cooking trend? The recent Reuters article, "Will Americans Put on Recession Pounds?" has been rocketing around the Internet, with its dire prediction of a mass migration to fast food enterprises. But is there more to the story than this? Will there also be an interest in maintaining one's health in the face of adversity?

According to Janet Helm of the Chicago Tribune, one of the eating trends for 2009 will be cooking with an eye towards health and nutrition. Ms. Helm states, "The economic crisis has made frugality the new philosophy and has brought comfort food, nostalgic brands and at-home cooking back in style. Expect to see a continued focus on value, especially ways to maximize nutrition on a budget." Later in the article, Jarrett Paschel of the Hartman Group predicts a demand for foods that are nutrient-rich and not derived from artificial ingredients.

There has been other news coverage of this trend as well. Elena Conis, a health writer for the Los Angeles Times, suggests that the new focus for cooking will be an eye towards including more produce in the kitchen, more whole grains and avoiding sodium. The health benefits connected to consuming whole grains include the reduced risk of stroke, heart disease and diabetes. Whole grains also carry the high-fiber benefit of helping to maintain one's weight, as they are more filling than less nutritious foods. And Greg Drescher of the Culinary Institute of America states that more restaurant chefs are showing a tendency to offer dishes incorporating whole grains and a variety of produce.

It's interesting to note that insiders in the food industry are also predicting that the recession might not necessarily mean a mass migration to fast foods. Sarah Hills of the Dairy Reporter, states that, "There are fears that in the economic crisis consumers will put on "recession pounds" by eating unhealthily. Rightly or wrongly, food manufacturers may suffer the blame but "unhealthy" and "recession proof" do not necessarily go hand-in-hand." As examples, Ms. Hills cites Chiquita Banana's recent claim that its bananas are "recession-resistant." That doesn't sound like unhealthy eating at all. The article also highlights that the chocolate industry is no longer considered to be invulnerable to the recession, as had been previously believed.

If you want some nutritious whole grains recipes, here's a good start: http://www.wholegrainscouncil.org/recipes. The Peruvian Quinoa Shrimp Chicharrones with Green Aji Sauce looks really good! This website is also very instructive on healthy cooking techniques and tips, including shopping for whole grains. Did you know that the best way to spot an authentic whole grains food item is by locating the whole grains stamp? This is a logo of a sheaf of grain on a yellow background with a black border. If you want an illustration of it, here it is: http://www.wholegrainscouncil.org/whole-grain-stamp.

So is nutrition the new cooking trend? It certainly looks like it. Don't listen to all of those ads on TV. Don't drive to your local fast food restaurant because the media tells you to. Look at it this way: a $1.00 sandwich will ultimately cost you quite a bit of money in long-term healthcare, instead of helping you to reduce your food budget. If you want to survive this recession and come out of it healthier and richer, your best source is whole grains and produce. With a little careful planning, you can create meals that will provide a real nutritional boost for you and your loved ones.

http://www.reuters.com/article/healthNews/idUSTRE50805W20090109

http://www.twincities.com/food/ci_11443077 (Chicago Tribune article on 2009 eating trends)

http://www.latimes.com/features/health/la-he-nutrition19-2009jan19,0,7541421.story (Los Angeles Times article on recession cooking)

http://www.dairyreporter.com/Financial/The-invincibles-recession-proof-food-and-healthy-eating

http://wholegrainscouncil.org