Recently, some data on children's and elderly dining rooms have come to light, which I believe we can also apply to our own homes.
Nutrition expert María Teresa García of the Carlos III Health Institute in Madrid states that processing and handling processes In many cases, food has lengthened so much that there are some that can become a source of disease when they arrive at the table and that both types of dining rooms face the greatest risks.
She defends that the food chain has to be as short as possible and that the products the fresher, the healthier because the more manipulation, the more chance it gives a problem. As examples he cites residual substances in products packaged in plastic or cans.
And also denounces that these menus abuse the fried and surimi usually replaces fish thus losing its natural fat.
I don't think he discovered anything new and I wonder if the dining rooms can be accused of sin that homes also commit. I refer to the numerous television advertisements of packaged / prepared food and to the statistics of considerable increase in these products.
Therefore the problem is much bigger. Eva alerted us and taught about the shortage of fresh fruit in the diet and some surveys have revealed that there are many children who have never eaten an orange or tomato.
If you work together from schools and families, better results will be achieved. The initiative of the Barcelona school with an ecological menu and pedagogy about its origin and its virtues is a great step to gain freshness in the dish. If to that the days of education for parents in matter of feeding and advice of healthy recipes are added, the results are enhanced.
No wonder they triumph so much coach programs in Spain: Supernanny (education), I am what I eat (food), Account adjustment (savings), etc. It seems that now that we are so modern and have so much technology and hardly any time, we have forgotten to raise, eat and live.
We need to touch the earth again!
