Supply of processed foods makes it difficult to eat healthy
The inclusion of industrialized foodstuffs in Brazil began in the 60's. After this time, the diversity of these products did not stop growing. Several factors led to this occurrence, among them, population growth and women entering the labor market, which occurred in the 1970s.
One of the objectives of this growth of industrialized foods was to facilitate the preparation process of meals for both the woman and her family, with the backing of offering more time for other activities. Soon after this avalanche of new foods and products, fast food chains arrived in Brazil. It may be noted that some were first installed here in Brazil for after approximately 20 years arriving in Paris, for example. These aspects refer to the flexible concepts that our culture carries with regard to eating habits and certainly the need for new economic markets, since social and economic concepts will often be more relevant to the choice of new food lines than just nutritional aspects.
Today we have the "tyranny of choice", faced with so many options, we can create a sense of powerlessness to choose.
All this is part of our history! Brazil, being a country of many races, also has characteristics of multiple cuisines. What we see today in restaurants per kilo is this portrait of national and international combinations, because after all we have in our history this memory of flavors, colors and forms of many ethnicities - a combination of feijoada, sashimi, pasta, fish, vegetables, among others. In the past, there was a way to feed very regional. After the 1980s, according to the growth and homogenization of the profile of people, we started to reduce the consumption of foods such as rice, beans, cassava flour and increase consumption of processed products.
New food standards
As social characteristics end up determining some changes of the environment, practicality and taste, since both are part of the world we live. Today we have the "tyranny of choice", facing so many options, one can create a sense of powerlessness to choose. The simple attitude of choosing what to eat can cause great discomfort, as it maintains relationships with health and the body. Choices with the types of preparations and foods carry responsibility for self-care. These choices usually present ambivalence - doubt of eating because it does well for health or eating because it is yummy. The result of our food choices may be the portrait of our body, which is not always linked to health issues. The incoherence between the understanding of the body and the meaning of health can increase ambivalence at the time of food choice.
The relationships developed with food today are increasingly related to pleasure and which is healthy. What to do? Now that the Brazilians can have a supposedly adequate diet, we do not know how to choose. Very important in the present day is to maintain a healthy relationship with eating. No exaggeration in quantities, especially in foods high in fat, salt and sugar. It is very important to always put vegetable foods in the dish, without restrictions, but without exaggeration, knowing how to adjust the dose of the combinations to achieve health and well-being!
Studies show that our risk of dying is generally determined 25% by genetics and 75% by other factors being the most important factor the feeding chosen. Numerous studies show that caloric restriction or reduction increases longevity. There are the Advanced Glycation End Products (AGES) products whose increase is associated with the elevation of our inflammatory markers.
Eating vegetables at least three times a week, plus brown rice at least once a week, may help reduce the chances of colon tumors, says a study by Loma Linda University, California (USA), and published in the health journal Nutrition and Cancer. The high consumption of green vegetables and dried fruits was also associated with protection against this disease.