With Less-Fattening, More Varied and Flavorful Foods, Home Kitchens Aren't Stocked Like They Used to Be
Wednesday, April 27, 2005
If there was ever a time when Americans were confused about what to eat, this is it. The specter of obesity haunts every food choice. Entire food groups are called into question. Should we eat carbs? Proteins? Are any fats good fats? Should we consume five fruits and vegetables a day, or many more? And what are whole grains, anyway?
Last week, the U.S. Department of Agriculture announced an updated Food Guide Pyramid designed to lead Americans toward the answers -- but instead of one pyramid, the government produced 12. The new versions are meant to mirror real >lives, but consumers must go online to figure out the one that fits them.
Most of us, however, already have a powerful tool at our disposal. Let's call it the New American Pantry. A reality to some consumers, a concept to others, that pantry (which realistically includes the refrigerator and freezer) doesn't replace self-control or exercise. But it makes healthful, full-flavored eating easier.
This pantry is made up of far more than the shelves of packaged goods of days gone by. It's a storehouse of fruits and vegetables from cuisines all over the world. It's stocked with the whole grains, beans and lentils that have been the staples of >traditional ethnic diets for centuries. It's brimming with lean meats, poultry and fish, and accented by a vast variety of sauces, spices and condiments. It includes healthful fats. And its contents can accommodate personal preferences -- because food should be satisfying, or no one will eat it.
Chefs and nutritionists call the pantry an important resource. "If people stock their pantry in the right way . . . it opens up some wonderful opportunities for new tastes, and can improve their health and weight in the process," says Donald D. Hensrud, associate professor of preventive medicine and nutrition at the Mayo Clinic College of Medicine and editor of the new "Mayo Clinic Healthy Weight for Everybody."
"It is important what that pantry consists of," says Harry Balzer, the eating patterns expert at the NPD Group, an international sales and market research firm that tracks what Americans eat. "We know what happens once food makes it into the house. People will eat it."
Two developments in American life have expanded the scope of our new American pantry: our interest and openness to world cuisines and flavors, and a growing concern with health and wellness. While neither trend is strikingly new, there are signs that both are accelerating.
A trip to just about any large supermarket shows a ever-expanding range of ethnic food products. Today, national tastes embrace not only American and European ingredients, but also Asian, North African, Caribbean and Latino flavors.
The concern for health and wellness is also hard to escape. Supermarket chains have Web sites with guidance on healthful eating. Food manufacturers are busy ridding their products of trans fats. Diet plans define themselves as ways to avoid diabetes and coronary heart disease.
"American cooking has changed in fundamental ways," says Greg Drescher, senior director for strategic initiatives of the Culinary Institute of America at Greystone in California. "Consumers and diners are displaying an interest in culinary adventure that would have been unthinkable 20 years ago."
Some observers see these two trends linked in a positive way: "Americans' accelerating interest in world cuisines gives us a potentially powerful new strategy for meeting our health and wellness challenges," says Drescher. "Many countries around the world have developed cuisines that are full of ideas for healthy eating, such as emphasizing vegetable and legume dishes -- and that kind of eating is >associated with lower rates of chronic disease."
For example, as far back as the 1950s, studies of Mediterranean eating patterns showed that people on the island of Crete and in Greece had the among the longest life expectancies in the world.