The Cost of Calories: A Disruptive Technology

Topics: Aging and Costs of Aging, High Cholesterol, Obesity and Weight Loss, Wellness and Health

Eating for health doesn’t have to be expensive. And it’s some of the best medicine: for weight loss, for pre-diabetes, for cancer prevention, for cholesterol control.

Courtesy of MyMoneyBlog are easy ways to understand the cost of calories.

In speaking with health professionals about what is new and next in nutrition, and the power of writing recipes on prescription slips, the subject of how much food costs does come up, but it’s usually the last question, after those about resources, food prescriptions and prevention.

For the food-buying public, cost is usually the first question.  Getting real about the high price of cheap food is the biggest stumbling block for most people, and why not?

The most precious commodity for many people is time, followed by immediate, check-to-check cost. Then food quality and nutrition.

We spend almost as much away from home (48.6 percent) on food as we spend for food at home (51.4 percent), as of 2009.

Cost from USDASaving health care dollars down the road often takes back seat to getting the kids fed, the car fixed and the job done.  Mark Bittman persuasively and lucidly writes that the U.S. can save $1 trillion dollars by reforming the American diet.

We’re eating 23% more in the U.S. than we did in 1970. And that’s just quantity: quality of calories also makes a difference (cool interactive info-graphic here, from Civil Eats). And there’s no better control of quality than your own hands.

Could cooking could be a disruptive technology in health care?

  • Dab Breejen

    Food processing factories take natural foods and add manufactured value to them and profit. Granted, they buy their ingredients in bulk and work out discounted prices, but they also add costly chemicals and packaging that you would not pay for if buying fresh food. A good example is oatmeal. Buy a 2 pound bag of oatmeal for around $4.00, or a box of instant oatmeal for about the same. I get about twelve servings out of the bag of oatmeal compared to eight for the instant. Big difference! And no added chemicals.

  • Works for me, Dab. Besides, instant oatmeal is mostly starch, is pre-cooked, spikes glycemic load and blood sugar, and usually loaded with sugar. Who needs it?