Foodie Queen Of Buffalo

Friday, June 17, 2011

Why cooking at home is better

Cooking can be tiresome, strenuous and time consuming, but overall staying in for dinner can be a rewarding experience for you and your family. The health benefits alone can be a positive for the health conscience. Forget about the diet plans, pills and infomercials for weight-loss.

"Less than a third of Americans are cooking their evening dinners from scratch, according to a survey by the Institute of Food Technologists. The data shows a seven percent reduction over the past two years. Although 75% of Americans are eating their dinners at home, nearly half those meals are fast food, delivery, or takeout from restaurants or grocery delis. In fact, Americans spent more on fast food last year than on education. The "Slow Food" movement and the OCA are working to reverse these changes and bring families back to the dinner table, with the benefits of agricultural sustainability, better health, better relationships with friends and family, and darn good flavor. "


Learn more: http://www.organicconsumers.org/rd/slowfood.cfm



Families that regularly prepare their own meals and sit down for dinner not only enforce good eating habits for future reference but lose weight as well. Though eating at home can save you the extra calories, try buying small plates for portions instead of using restaurant plates. The idea is to be full not to be stuffed. :)

Another benefit of eating at home is simply the fiscal reality that America is going broke. Almost a 1/4 of all living expenses is spent on an individual's food intake.Eating at home can save you money. Plus , most food served at restaurants can be made at home for a fraction of the price.

And finally , you can relax. The buzz and excitement of a crowded restaurant may be the rush you look forward to, but it also can get quite dull after awhile being in the same atmosphere. Communication plays a big role in a family. The dinner table is the perfect place to establish connection and conversation.

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