A group of British scientists, who specialize in food research, have designed a menu that they call “the healthiest meal ever.” Their list of dishes and ingredients does not even address the idea of where the food comes from, treating organic and chemical-free as being the same as factory and chemical-processed. While this is a common practice for food scientists, it totally destroys the validity of their argument. Just as bad, the “healthiest meal ever” boasts of avoiding saturated fats, being low-fat, and avoiding the ultimate demon, cholesterol. Never mind that the entire “low-fat is good—cholesterol is death” scam has long been exposed as invalid. This meal also leaves out the healthiest food ever—grassfed meat. Healthiest meal ever? Allow me to disagree, from a real food perspective.
Bear in mind that I have been unable to find the actual recipes, so this debunking is based on the information that has been reported.
The courses in the “healthiest meal ever” will be looked at individually. These are the courses:
Fresh and Smoked Salmon Terrine
Wild salmon is actually a very healthy food. But farmed salmon, the most common kind, is very different in flavor and composition. Farmed salmon is not allowed to roam the ocean as nature intended, and is usually fed food pellets, which is not their natural diet. In fact, many food pellets contain GMO soy, which is something salmon have never eaten before the twentieth century. Farmed salmon are so different from wild salmon that their flesh is colored white, not orange. A dye is added before the fish hit the market to fake the natural orange color of real wild salmon. The scientists fail to specify whether the salmon are wild or farmed, treating them as the same, which is a mistake. Since almost all Atlantic salmon are farmed, this dish would almost certainly be made of farmed salmon. And the other ingredients in the terrine are not even mentioned. Healthy? Not in my book.
Mixed Leaf Salad with Extra Virgin Olive Oil
This also sounds good at first glance. But no specification is made as to whether the vegetables should be grown without chemicals. If they are grown with chemicals, they contain pesticides, which are not healthy. No specification is made as to whether the vegetables are grown with artificial fertilizer or in rich natural soil. This makes all the difference when it comes to nutrient content, as vegetables grown with artificial fertilizer have far less. Even the types of leaf vegetables are not specified. This is an important omission because some raw leafy greens, such as spinach, contain large amounts of oxalic acid, a substance that prevents the body from absorbing vital minerals, such as calcium. To imply that any leaf salad, no matter what the vegetable is, is healthy is simply not true. This might not be so healthy, after all.
High-Fibre Multigrain Bread Roll
This does not sound even remotely healthy. Adding additional grain fiber to bread is a modern practice, not done by our ancestors. We can get all the fiber we need from fruits and vegetables, just like our ancestors did, for uncounted thousands of years. Many people cannot digest modern grains, and many are gluten-intolerant. Since high-fiber is specified, the grains are almost certainly whole grains, which contain large amounts of phytic acid. Phytic acid blocks the absorption of nutrients such as vitamins and minerals. Phytic acid can be neutralized through traditional soaking and sprouting techniques, but those methods are not even mentioned. The grains contained in the “multigrain bread roll” are not specified. Chances are overwhelming that it contains unfermented GMO soy, a substance full of toxins and mock female hormones, both as a “grain” and in the form of soy lecithin. It quite likely contains other GMOs, especially if it contains corn. Once again, the ingredients almost certainly come from grains grown with chemicals and pesticides. Chemicals and pesticides are not healthy. Processed grains like this are high in refined carbohydrates, which have an effect on the body similar to processed sugar. Healthy? Not in my opinion.
Chicken Casserole with Lentils and Mixed Vegetables
When I first read the title of this item, I let out a loud and heartfelt “Yuck!” My wife came over to investigate, and her face twisted in revulsion as she read the title. This dish sounds so horrible, both in title and content, that it could be an entrée in an American school cafeteria. Once again, no attention is paid to where the ingredients come from, treating organic the same as conventional. This dish is touted as “low-fat” and “low-sodium.” This can only mean that the chicken consists of the most boring meat on earth, skinless, boneless, tasteless, flavorless, chicken breast, most likely from a factory farm where the chickens never see the sun, are fed GMO corn and GMO soy, and are confined in crates. Of course, no specifications as to where the chickens should come from are made. The difference between true free-range chickens and factory chickens is huge. The lentils are almost certainly conventionally grown with chemicals. The “mixed vegetables” are not specified, are almost certainly grown with chemicals and pesticides, and could even come out of a can. It is quite likely that some of them are GMO. This is one dish that probably tastes just as bad as it sounds, like it came from an American school cafeteria. Not healthy to me.
Live Yogurt-Based Blancmange Topped with Walnuts and Sugar-Free Caramel-Flavored Sauce
While the yogurt sounds good, A blancmange always contains plenty of processed sugar. Walnuts can be healthy, but no distinction is made between walnuts grown with chemicals and walnuts grown without chemicals. The sugar-free caramel-flavored sauce almost certainly contains a number of artificial ingredients, especially artificial sweeteners, and does not even qualify as food, let alone as something healthy. I would not even taste this.
Now, it has been said that the British cannot cook, and this menu would seem to support that rumor, started by the French, I believe. However, I have had enough traditional English food to know that English food can be delicious. In fact, a traditional English dish was featured in the meal I am about to describe, and it was wonderful, both in taste and nutrition.
My Idea of a Much Healthier and Infinitely Tastier Meal
Since I feel I have an obligation not just to complain, but to come up with a better alternative, I will do so. Every ingredient in this meal was free of chemicals, raised on grass or on good soil.
The meal my lovely wife prepared for Father’s Day will do, as it was absolutely delicious and loaded with valuable nutrients. The menu contained:
Homemade Salmon Broth
This was made from wild salmon heads, stomachs, and collars, simmered for twelve hours. Loaded with the nutritional bounty of the sea, and delicious and invigorating.
Grassfed English Style Prime Rib (from Tender Grassfed Meat)
The king of roasts, a magnificent cut from U.S. Wellness Meats, full of grassfed goodness and nutrition, restoring, rejuvenating, delicious and satisfying beyond dreams.
Pan-Roasted Organic Yukon Gold Potatoes
These magnificent potatoes were cooked in the same pan as the prime rib, roasting in the delicious beef fat as the roast cooked, crisp on the outside, hot and tender on the inside, rich with the nutrients that come from good soil and grassfed fat.
Organic Carrots Cooked with Butter and Garlic
These deep orange carrots were naturally sweet, and savory, redolent with the wonderful combination of pastured butter and garlic, which are very healthy foods in their own right.
Crimini Mushrooms Sautéed in Butter
Butter and mushrooms are magic together, and the wonderful flavor of the deeply colored mushrooms combined perfectly with the pastured butter to make a simple, yet delicious masterpiece.
Roasted Organic Onions
These onions, rich with special nutrients, were roasted right along with the prime rib, and came out with a wonderful, caramelized, sweet and rich flavor.
Homemade Fermented Cilantro Salsa
This homemade condiment, made with cilantro, green onions, tomatoes and garlic fresh from the Farmers’ Market, provided the special nutrients of fermented raw vegetables, while perfectly complimenting the rich, deep taste of the prime rib.
Apricots in Season
These apricots, fresh from the Farmers’ Market, in season, smelled wonderful, tasted better than they smelled, contributed valuable nutrients, and were the perfect dessert for this magnificent meal.
Now, would you rather have my meal, or the one created by the English scientists?
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