Understanding the Security in Food Familiarity & Sameness
Because EVERYBODY EATS
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🌍Food Additives: Misplaced EU Envy?
(Posted on LinkedIn by Jay Petrick, PhD - Board Certified Toxicologist
Association for Sustainable Food Safety
🛒“Guide to the Yogurt Aisle”
from Brittany Raftis Your Guide to the Yogurt Aisle
Looking for a comprehensive guide to yogurts? Check out dietitian Brittany Raftis’ recent Substack. (hyperlink above)
🌾Information from Beyond Celiac
Gluten-Free Labels
Gluten Free Certifications
Other resources:
☑️Gluten-Free Watchdog (Dietitian Tricia Thompson)
Read the Spotlight feature on Tricia HERE in our newsletter
☑️NIH-NIDDK Resources HERE
☑️Beyond Celiac Disease HERE
🔐Security in Sameness
As dietitians and nutrition professionals we often aspire to have our patients and clients try new foods. While this is a valid goal, what happens if that person or family is dealing with food insecurity? Trying something new comes with risk. Should we really recommend these patients buy and try quinoa over rice or kale over spinach when money is a concern? What if kids don’t like it and it ends up being thrown out? That’s a waste of time, money and food. Can we understand that there is a certain security in sameness and familiarity and avoid falling into food elitism?
Here’s a thoughtful post by Anina Estrem: “Fighting Hunger and Making Food Fun | FoodCorps”
“…When families don’t have enough food to feel secure, there’s little room to take risks like trying a new food or experimenting with a new recipe. For people experiencing hunger, buying a new food may mean they don’t eat at all if they don’t like it. Facing the high cost of groceries, families depend on items they can afford rather than the ones that bring joy and nourishment…”
and from dietitian Clancy Harrison
“…For those facing food insecurity, choices aren’t about trends. They’re about survival and getting through the day. And if we’re serious about change, we need to recognize this reality. We need to understand the barriers people face when accessing food—the kind of food we advocate for so passionately…”.
