What Does “Food Processing” Mean?

My post, The Salty Truth, got a lot of responses when it was put up on Fooducate (under the title, “Table Salt vs. Sea Salt: The Truth”).  A theme that ran through some of these responses was the evil of food processing.  For example, one person said, “My personal food philosophy is that natural is ALWAYS better than processed foods in any degree or manner,” and then slammed table salt because it was processed to meet consumer demand for a white, same-size crystal, easily flowing product.

Like other writers about food (see Bettina Elias Siegel’s post on this topic), I feel uneasy about the the terms, “natural” and “processed.”  It’s easy to identify a cauliflower at the farmer’s market as “natural” and the Vegetable Thin crackers that I described in The Salty Truth as “processed” because the latter contains ingredients that have nothing to do with nutrition and everything to do with appealing to consumers, preserving shelf life, and lowering the cost of production.

Continue reading

Eggs and Nutrition: Update

I’ve become interested eggs and nutrition, in particular, after reading The Omnivore’s Dilemma by Michael Pollan.  In it, he discusses the quality of organic eggs vs. non-organic eggs.  According to Pollan, the yolks of eggs of free-range chickens can be much superior in terms of taste and cooking.  As a result, I have been considering getting my eggs from a local farmer in the fall.  However, Pollan says nothing about nutrient value and, knowing that I would be paying more for these local eggs, I wondered how much extra nutrition my money would be buying.  (Photo from FreeFoto.com)

Thus I found an article from Feedstuffs Foodlink, “Clearing Up Egg, Milk ‘Myths,'” which addresses issues concerning the nutrient value and safety of raw eggs and milk, to be interesting and worthy of a post.  

Continue reading