Sometimes, I wish I were French

How great would it be to be French? You could have a meal comprised of bread, cheese, wine, and a touch of delicately dressed salad and not worry about your waistline. Or be Italian and enjoy a serving of fresh al dente pasta with tomatoes and basil, tossed lightly with newly pressed olive oil and a squeeze of lemon. No fretting about gluten or pasta affecting your glycemic index.

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Granted these are generalizations and I know there are many French and Italians who have diabetes and worry about their figures. But there’s one thing for certain, the French and Italians understand food better than we do.

Take a vacation in those two countries (or anywhere in Europe, save for maybe the UK) and you will see an entirely different approach to food than we follow in the US. I’m talking specifically about how they approach meals in the home. There are three major differences:

  1. Portion size
  2. Refrigerator size
  3. How, when, and what they cook

The average European household ingests far less preservatives and additives. With their refrigerators being classically small little boxes designed for limited items, food is bought often on a daily basis, made fresh from local vendors and cooked immediately. Meals are simple, uncluttered by manufacturer-inserted-sodium, nitrates, high fructose corn syrup and even GMO foods. Portions are smaller, while frequency of meals/snacks are higher.

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I long for the freedom to eat bread and cheese. Why do I avoid these items? I do not have a gluten or dairy allergy. I eat in moderation and exercise regular so I really don’t have to worry about my fat content. I avoid them because in America these items are not good for us.

The Untied States’ approach to food creation, treatment, preparation and preservation focuses more on the dollar value of making food grow quickly, cheaply, and having it last (shelf-life). Europe has thankfully not embraced this concept.

While we may live in the “greatest nation on earth” we are not necessarily the smartest. It is up to each individual to band together with more like-minded individuals and fight the long up-hill battle to regain control over our food. When having our food not genetically modified matters to all of us – then perhaps we can make billion dollar companies like Monsanto will feel the pinch. Until more parents really care about the food they put in their childrens’ bodies (even those on a limited budget), then McDonalds will still be able to serve substandard food.

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But forgive my soapbox today. I guess I’m just really missing warm sourdough bread with fresh brie cheese paired with a lovely french wine!

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