As seen on “The Real Food Show” on YouTube, Secretary Kennedy’s new cooking series proves that whole food beats processed food on price, time to prepare and health
After CNN did that horrible calculation, Chef Gruel shared a chicken recipe, where he put all the expenses - 1 tbsp, olive oil $0.25, 1 tsp paprika $0.15, etc. Estimated cost $15-$18.
We live in a condo and grow our own lettuces, peppers, eggplants, tomatoes and herbs in self watering earth boxes with no weeding necessary. Much of our crop is shared with friends and neighbors. No chemicals or additives and little sales tax on the seeds or starter plants. Fresh food daily.
He’s full a crap dreams. I’m on a fixed income and broker than a joke because I HAVE to eat organic. After the jab I aquired a severe allergic response to foods and preservatives. Actually even the preservatives in the jab as well as several jabs now. I went into MAST CELL ACTIVATION. I can’t eat fermented foods, leftovers and different other items. Can’t have suclarose , stevia or any sugar substitutes . It is highly expensive. I can’t go to food pantries because they don’t carry organic goods. Most foods are near expiration. He needs to come down to our level. Living in a mansion leaves you so unaware how the other half lives. Try it Bobby. Before you open your darn mouth spend a month in our shoes.
It's not that simple. Smaller packages of meat and seafood usually cost more per pound than the larger "value packs." Freezing unused portions is often suboptimal.
Vegetables, herbs and fruits don't keep for long. Acquiring one or two servings worth means buying considerably more. Likewise seasonings.
Meats and seafood freeze exceptionally well. Here in my little North Maine town, 80/20 ground beef is $2.99 on sale this week. Seal up portions for two with this $30 vacuum sealer and freeze.
Avoid green potatoes as the store lights will turn them green, making them bitter. Test by pricking the skin with your fingernail looking for the green color under the skin.
I can have a microwave baked potato in 15 minutes and doing it my way makes it nearly equal in texture to oven baked.
Put a 10 oz. spud in the microwave for four minutes, more or less depending on the variety and microwave power.
When it's nearly cooked all through, place in a preheated skillet, coat with butter and salt, and cover tightly.
Flip over after five minutes and "fry" on the other side for five minutes. Done!
By "baking" in the frypan, the moisture redistributes and makes that wrinkled microwave skin much more palatable. (Eat the skin, it's good for ya.)
Note
Chris Voigt, Executive Director of the Washington State Potato Commission, famously ate nothing but potatoes for 60 days to demonstrate their nutritional value and debunk health stigmas. This self-imposed diet resulted in him losing 21 pounds, lowering his blood sugar, and improving other blood chemistry indicators despite consuming 2,200 calories daily.
Potatoes pack the nutrition punch with:
● Fiber: the skin of a medium potato supplies about 8% of your daily need!
● Vitamin C: a medium potato has about 27 mg- equal to the amount a
medium tangerine provides!
● Protein: eating a potato provides the same amount of protein as drinking
1⁄3 cup of milk!
● Potassium: A medium potato provides more potassium than a banana!
Each medium potato has 620 milligrams of this vital nutrient!
If there was more focus on “Real Food”, the healthcare (sickcare) debate would be moot.
After CNN did that horrible calculation, Chef Gruel shared a chicken recipe, where he put all the expenses - 1 tbsp, olive oil $0.25, 1 tsp paprika $0.15, etc. Estimated cost $15-$18.
Not sure about CNN calculation, but I saw a couple pricing the last meal shown here at more than double Gruel's figure.
CNN factored in an entire jar of mayonnaise, an entire carton eggs (one egg in recipe), and etc.
We live in a condo and grow our own lettuces, peppers, eggplants, tomatoes and herbs in self watering earth boxes with no weeding necessary. Much of our crop is shared with friends and neighbors. No chemicals or additives and little sales tax on the seeds or starter plants. Fresh food daily.
Paul Parr
Sarasota, FL
He’s full a crap dreams. I’m on a fixed income and broker than a joke because I HAVE to eat organic. After the jab I aquired a severe allergic response to foods and preservatives. Actually even the preservatives in the jab as well as several jabs now. I went into MAST CELL ACTIVATION. I can’t eat fermented foods, leftovers and different other items. Can’t have suclarose , stevia or any sugar substitutes . It is highly expensive. I can’t go to food pantries because they don’t carry organic goods. Most foods are near expiration. He needs to come down to our level. Living in a mansion leaves you so unaware how the other half lives. Try it Bobby. Before you open your darn mouth spend a month in our shoes.
"Organic"
Sprays at night.
These cost per meal calculations are unrealistically low. Especially if cooking for one or two.
Why?
Portion costs are the same.
You'll have more to utilize later.
It's not that simple. Smaller packages of meat and seafood usually cost more per pound than the larger "value packs." Freezing unused portions is often suboptimal.
Vegetables, herbs and fruits don't keep for long. Acquiring one or two servings worth means buying considerably more. Likewise seasonings.
Meats and seafood freeze exceptionally well. Here in my little North Maine town, 80/20 ground beef is $2.99 on sale this week. Seal up portions for two with this $30 vacuum sealer and freeze.
https://tinyurl.com/3jyxxvju
I’ve been cooking for just the two of us for the past 23 years. You freeze the meat or make the whole dish and you have leftovers for several nights!
If you want to stay healthy long term, you HAVE to do your own cooking.
Good information. By the way the word is spelled “sleight of hand” not “slight of hand”.
Don't forget the taters.
Potatoes usually run anywhere from $.30 to $1/lb.
Avoid green potatoes as the store lights will turn them green, making them bitter. Test by pricking the skin with your fingernail looking for the green color under the skin.
I can have a microwave baked potato in 15 minutes and doing it my way makes it nearly equal in texture to oven baked.
Put a 10 oz. spud in the microwave for four minutes, more or less depending on the variety and microwave power.
When it's nearly cooked all through, place in a preheated skillet, coat with butter and salt, and cover tightly.
Flip over after five minutes and "fry" on the other side for five minutes. Done!
By "baking" in the frypan, the moisture redistributes and makes that wrinkled microwave skin much more palatable. (Eat the skin, it's good for ya.)
Note
Chris Voigt, Executive Director of the Washington State Potato Commission, famously ate nothing but potatoes for 60 days to demonstrate their nutritional value and debunk health stigmas. This self-imposed diet resulted in him losing 21 pounds, lowering his blood sugar, and improving other blood chemistry indicators despite consuming 2,200 calories daily.
Potatoes pack the nutrition punch with:
● Fiber: the skin of a medium potato supplies about 8% of your daily need!
● Vitamin C: a medium potato has about 27 mg- equal to the amount a
medium tangerine provides!
● Protein: eating a potato provides the same amount of protein as drinking
1⁄3 cup of milk!
● Potassium: A medium potato provides more potassium than a banana!
Each medium potato has 620 milligrams of this vital nutrient!