Get­ting back to ba­sics

The Compass - - EDITORIAL -

We need to get back to ba­sics. Eas­ier said than done, I know! Es­pe­cially when we get home late at night and only have time to put some­thing quick on and as nu­tri­tious as we pos­si­bly can.

In light of re­cent emails go­ing around re­gard­ing MSG in al­most ev­ery­thing (even cof­fee — sad), the need to read la­bels, and what some gro­cery stores will do in or­der to sell their meats, I think it’s time to try and get back to ba­sics!

I was just say­ing to my very good friend and sista that back in the 50s and 60s hardly any­one was over­weight or obese. Some women were pleas­antly plump, but that’s most likely a re­sult from be­ing preg­nant a good part of their mar­ried lives.

There wasn’t so much ADD, ADHD and autism as there is now, not that I knew or heard of any­way. I truly be­lieve all this is at­trib­uted to all the ad­di­tives that are put into our pro­cessed foods th­ese days.

Even the word ‘pro­cessed’ brings all kinds of scary things to mind. Salts and unimag­in­able in­gre­di­ents to pre­serve foods for an in­sur­mount­able amount of time. In­gre­di­ents we shouldn’t be putting in our bod­ies and es­pe­cially not in our chil­dren’s bod­ies.

Back in the day, peo­ple grew their own home grown veg­eta­bles and raised their own beef. They ate fresh and whole­some foods re­sult­ing in less ail­ments it seemed like. Now, there’s IBS, IBD and celiac dis­ease to name a few. They were prob­a­bly around back then, but not in the high num­bers they are in now.

Even the word ‘pro­cessed’ brings all kinds of scary things to mind.

A few years ago I read the book called ‘Skinny Bitch’ and in it they de­scribed the bru­tal slaugh­ter and in­hu­mane con­di­tions in which our meat is pro­cessed. It didn’t turn me into a ve­gan or any­thing, but I am very par­tic­u­lar on which meats I pur­chase now.

When I learned that baby and young cows used for veal and baby and young lambs don’t get a chance to graze (not 100 per cent sure on the lamb), I im­me­di­ately stopped pur­chas­ing them. It’s my per­sonal protest; I once read this state­ment and I whole­heart­edly agree, “stand up for what is right even if you stand alone.”

I don’t have time or space to grow my own veg­eta­bles (I once grew plum toma­toes and that was a chore), or raise my own beef. But we can be more care­ful on what we pur­chase. I will take that ex­tra few min­utes to no­tice the dates, color, tex­ture of the food. I will read the la­bels more closely and I will try to get back to choos­ing the most nat­u­ral and un­pro­cessed foods as I can.

“Ev­ery time you con­sume fac­to­ry­farmed chicken, beef, veal, pork, eggs, or dairy, you are eat­ing an­tibi­otics, pes­ti­cides, steroids, and hor­mones.”

Rory Freed­man, ‘Skinny Bitch’ Ce­leste Loughrey, for­merly of North­ern Bay, writes from Ajax, Ont.

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