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8 good reasons to favor homemade8 good reasons to favor homemade

Despite busy schedules, the omnipresence of screens and the ease offered by prepared meals, the French remain generally attached to conviviality and home-cooking. A food model to be preserved, here’s why.

This reduces the use of ultra-processed

Ready mealssalads in trays, industrial biscuits… In France, ultra-processed foods (AUT) represent almost a third of our energy intake daily workers. However, “the vast majority of studies show that low TUE consumers have a lower risk of develop chronic illnesses which are the cause of 72% of premature deaths worldwide,” notes researcher Anthony Fardet.

Since 2018, work carried out via the NutriNet-Santé cohort has highlighted associations between TUE consumption and the incidence of cancer, cardiovascular disease, type 2 diabetes, depressive symptoms, overweight and obesity, and the presence of functional digestive disorders. “More than 70 studies around the world have since confirmed these links,” specifies Bernard Srour, epidemiologist.

You can choose quality ingredients

“’Real’ foods have not undergone any physical, chemical or biological transformation, by industrial processes, which reduce nutritional density (vitamins, fibers, etc.),” emphasizes Anthony Fardet. And cooking yourself offers the possibility of favoring, within the same category, foods of higher nutritional value such as “rapadura or muscovado (whole sugars) rather than white sugar, whole grains rather than refined, rapeseed (rich in omega-3) or olive (antioxidant) oils rather than refined or hydrogenated oils… » notes Aline Pons, dietician-nutritionist.

We control salt, sugar and fat intake

” THE processed products contain significant amounts of salt, sugars and fats, which weigh on our daily intake, making them exceed public health recommendations,” estimates Bernard Srour. When cooking, you add them yourself, which allows you to better manage your consumption and approach the daily nutritional benchmarks: 2 to 3 tbsp. tablespoons of oil, 5 to 6 g maximum of salt and 25 g maximum of sugar.

“The work carried out in Brazil, at the origin of the NOVA classification (which lists food products according to their degree of processing), had shown that families who used table sugar in cooking ultimately consumed less than those who, favoring ultra-processed foods, did not consume them directly,” supports researcher Anthony Fardet.

This helps rebalance the plates

“Home preparation allows you to adjust the quantities of each food family by adapting them to nutritional needs,” indicates Aline Pons. Thus, a tabbouleh, a pizza, a homemade dish… can be enriched with vegetables, therefore fiber, vitamins and minerals, antioxidants, compared to industrial versions which often contain little. You can also put more fruit in a homemade pie and adjust the portions of meat, fish or starchy foods according to each person’s needs and other meals of the day.

In video: How to distribute the 5 fruits and vegetables per day?

This limits exposure to chemicals

“Cooking at home allows you topartially escape additives (emulsifiers, colorings, preservatives, etc.) and ingredients (maltodextrin, modified starch, invert sugar, hydroxylyzed proteins, etc.) reserved for industrial use and which we do not find in our cupboards”, underlines Anthony Fardet.

It’s better for the planet

“According to studies, diet is responsible for up to 25 to 40% of greenhouse gas emissions, underlines Aline Pons. Homemade cooking allows you to cook quality, local and seasonal products from organic farming. » It also helps reduce packaging and limits waste. When you cook, it’s easy to prepare leftovers: vegetable quiches and crumbles, various stir-fries, mixed salads…

We save money

In a study published in 2020, INRAE ​​researchers concluded that homemade food was overall more expensive than industrial food (taking into account the time spent cooking, quantified at the hourly minimum wage). Considering only ingredients and energy, calculations showed that home preparations remained more interesting. So, of course, cooking takes time, but in the end, you spend less on your wallet.

We reconnect with pleasure, sharing and conviviality

Cooking is a way of have good times alone but also as a couple, with family or even friends. “It’s a way to restore meaning to the act of eating, get back to basics : sharing, conviviality, pleasure, insists Aline Pons. This is part of what we must pass on to children who, in general, love to cook. » Homemade also refines the palate and develops the taste: “There is no homogenization of flavors as with industrial products,” explains Anthony Fardet. Even starting from a single recipe, a cake will always be different from one time to the next.”

How to get started?

  • Make yourself available as little as possible reorganizing your schedule. Take stock of the days when you have time and develop a menu plan and a shopping list drawing inspiration, for example, from the tools available on mangebouger.fr or on lesfruitsetlegumesfrais.com
  • Do your purchases at the market or in producers’ storesor stay in the supermarket aisles where you can only find raw foods (fruits and vegetables, fish, meat, creamery, bulk cereals, etc.).
  • Provide fresh food for the next 2-3 days, then unprocessed frozen foods (but ready to use) for the days that follow, and, to a lesser extent, canned foods.
  • Organize meals around seasonal vegetables : raw and/or cooked (in 10 minutes by steam), they are the base to which to add whole grains and legumes, or eggs, a little meat or fish, then, to enhance and vary, some vegetable oil (rapeseed, olive), seeds or oilseeds, fresh herbs, spices, etc.
  • Write down proven basic recipes in a notebook that can be adapted according to seasonal ingredients: quiches, crumbles, savory cakes, pan-fried cakes, etc.

William

I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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