How do you choose your food?

Wednesday, April 05, 2017. Author Martin Cheifetz

If you are a regular reader of our newsletters or follow our delicious, nutritious recipes, you’ll know I write about 50% of our articles on specific food ingredients.  Those articles are interesting to research and write, and hopefully interesting for you to read, but this week I decided to change the approach.

While editing this week’s beautifully photographed recipe for red pepper and mince wraps,  Quorn was one of the ingredients I considered for the food review.  Quorn is an interesting food.  Without taking too much of a position, the significant benefits of Quorn are:  it’s high in protein; it’s high in fiber; it may be beneficial for weight loss, it’s low on the glycemic index, it has no cholesterol; and it is a plant-based food which is unquestionably more sustainable and easier on the conscience and the environment than fish/animal based food sources.  It’s also convenient, easy to prepare and comparatively inexpensive.  That’s an impressively long list of attributes!

So why am I hesitating to write about it?  Despite its clear nutritional benefits and environmental advantages, it’s not on my personal grocery list.  Why?  Because it’s equal parts food and laboratory experiment.  Quorn doesn’t grow on a tree or in the ground, and it reminds me of that perfectly formulated “astronaut food” in a can.  Like Quorn, “astronaut food” is also precision engineered for optimum human nutrition, but personally,  I don’t really want to eat that either.

So this made me think: How and why do people choose their food ingredients? What are the primary motivations for food selection, and how/why do people blend those ingredients into their daily meals and weekly meal plans?

Need help choosing a plan?

Discover which plan best fits your needs by answering a couple of questions.

Sign up

You're signed up

Thanks for signing up to the FitnessGenes newsletter, we’ll keep you up to date with our latest news and offers.