The restaurant business is suffering from the corona-crash like many other sectors of commerce. Legitimate concerns are expressed for the many workers in food and hospitality whose livelihoods are blighted now.
There’s a certain irony, therefore, in the thesis of this article: That many people are benefitting, healthwise, from eating out less.
A poor diet is the biggest underlying cause of mortality in America, and that poor diet is largely delivered by large food companies like Pepsi, Coca-Cola, Chick-fil-A and McDonald’s. Just 10 dietary factors (such as high intake of processed meat and refined grains) are estimated to cause more than 1,000 deaths per day from heart disease, stroke and diabetes alone. More than 100 million Americans have diabetes or pre-diabetes and 122 million have cardiovascular disease.
Frequent cooking could make a difference in outcomes — on average, people who frequently cook at home eat less fat and sugar than other people. Most restaurants and many large food companies, after all, use levels of salt, sugar and fat that would be inconceivable for home cooks. [my bolding]
(Hans Taparia, “How Covid-19 Is Making Millions of Americans Healthier,” NYTimes, 4-18-20)
I’ve been in several relationships in which my partner has been averse or indifferent to cooking, leaving it to me to assume the chef’s hat in the domestic arrangement. As a living-alone person now, my private slogan has been: “The man who doesn’t cook for himself eats poorly and dearly much of the time.” The mantra helps me make lemonade from lemony circumstance, if you will; however, it may be truer than I realized.
(c) 2020 JMN