Maybe that’s a very UK specific thing, because I come from a very poor Portuguese background and people ate pretty much EVERYTHING that could be eaten both animal and vegetable and my parents who grew up in deep poverty have it so ingrained that even today when they’re in their 80s and don’t at all need to do it, their “waste not” spirit remains strong and things like the hard tasteless bits of cabbage (which are definitely full of fiber given their texture) still end up in the pan with the rest.
Lack of culinary education?
It’s a significant driver of multigenerational health and dietary inequity. Poor people in urban areas have neither the time nor resources to cook properly, so they don’t. Then their children don’t learn, and the cycle gets worse. Obesity rates rise, health deteriorates, and the costs to manage that go up, making it harder and harder to break the cycle.
At least where I am, access to a variety of animals and vegetables is out of reach for those in poverty, and no one ever taught them what to do with them anyway.
So you end up with people eating mostly kraft macaroni, hot dogs and canned beans, cooked in a peeling Teflon pan and garnished with ketchup to taste.
Or maybe you have money, so you mostly eat takeout.
It’s why adult cooking classes are a thing that targets “entry level”, like how to cook eggs (the easy ways) or cut an onion, and food banks offer classes in how to cook the food they’re giving you. A potato is useless as food if you do not know how to cook a potato.
I don’t think “eat melon rinds because they have fiber” is quite the culinary education you seem to think it is.
I’m from Portugal, known for the Mediterranean Diet, and from what I see here compared to living in countries like Britain, culinary education is not about using the unpleasant parts of veggies for their fiber, it’s using fresh veggies in the first place.
That’s the problem I saw with the poor in Britain - they’ll eat lots of cheap carbs and not enough vegetables.
Using the unpleasant parts of the veggies for fiber (which is not a nutrient as the human body cannot break it up or absorb it, it’s just filling and keeps your digestive system clean) is just poverty.
This article is definitelly not about teaching people to eat the right things.
Did you read the article? Where they talk about fiber being for keeping the gut clean and most people not getting as much as they’re supposed to?
Do you think theyade these recipies or tips up from scratch? They’re all things that people eat and usually have for a long time.
By the rationale you seem to be using, there’s an ultierior motive to teaching people how to cook potatoes. After all, it’s unpleasant to eat until you cook it. Just like a watermelon rind is unpleasant to eat unless you pickle it. Just like squash seeds are gross unless you roast them like sunflower seeds.
it’s using fresh veggies in the first place.
Quite. And part of that is teaching people what parts you can and can’t eat.
Saying they’re trying to get people to eat garbage when the tips include eating my favorite part of broccoli just doesn’t land.
You’re seeing a class war narrative where I think it’s just a low effort report on a research paper and an attention grabbing headline and image.
Maybe that’s a very UK specific thing, because I come from a very poor Portuguese background and people ate pretty much EVERYTHING that could be eaten both animal and vegetable and my parents who grew up in deep poverty have it so ingrained that even today when they’re in their 80s and don’t at all need to do it, their “waste not” spirit remains strong and things like the hard tasteless bits of cabbage (which are definitely full of fiber given their texture) still end up in the pan with the rest.
Lack of culinary education? It’s a significant driver of multigenerational health and dietary inequity. Poor people in urban areas have neither the time nor resources to cook properly, so they don’t. Then their children don’t learn, and the cycle gets worse. Obesity rates rise, health deteriorates, and the costs to manage that go up, making it harder and harder to break the cycle.
At least where I am, access to a variety of animals and vegetables is out of reach for those in poverty, and no one ever taught them what to do with them anyway.
So you end up with people eating mostly kraft macaroni, hot dogs and canned beans, cooked in a peeling Teflon pan and garnished with ketchup to taste. Or maybe you have money, so you mostly eat takeout.
It’s why adult cooking classes are a thing that targets “entry level”, like how to cook eggs (the easy ways) or cut an onion, and food banks offer classes in how to cook the food they’re giving you. A potato is useless as food if you do not know how to cook a potato.
I don’t think “eat melon rinds because they have fiber” is quite the culinary education you seem to think it is.
I’m from Portugal, known for the Mediterranean Diet, and from what I see here compared to living in countries like Britain, culinary education is not about using the unpleasant parts of veggies for their fiber, it’s using fresh veggies in the first place.
That’s the problem I saw with the poor in Britain - they’ll eat lots of cheap carbs and not enough vegetables.
Using the unpleasant parts of the veggies for fiber (which is not a nutrient as the human body cannot break it up or absorb it, it’s just filling and keeps your digestive system clean) is just poverty.
This article is definitelly not about teaching people to eat the right things.
Did you read the article? Where they talk about fiber being for keeping the gut clean and most people not getting as much as they’re supposed to?
Do you think theyade these recipies or tips up from scratch? They’re all things that people eat and usually have for a long time.
By the rationale you seem to be using, there’s an ultierior motive to teaching people how to cook potatoes. After all, it’s unpleasant to eat until you cook it. Just like a watermelon rind is unpleasant to eat unless you pickle it. Just like squash seeds are gross unless you roast them like sunflower seeds.
Quite. And part of that is teaching people what parts you can and can’t eat.
Saying they’re trying to get people to eat garbage when the tips include eating my favorite part of broccoli just doesn’t land.
You’re seeing a class war narrative where I think it’s just a low effort report on a research paper and an attention grabbing headline and image.