OK, so it’s not exactly going viral, but I was very excited to be quoted in the Jewish Chronicle this week. I was approached and interviewed some weeks ago, and now the article is in print. You can read it here. I’m beyond grateful for the opportunity, and hope it will be the first of many.
I don’t usually bang on about being Jewish because not everyone is comfortable; perhaps they think I’m going to ram religion down their throat, just as they may be afraid that, because I’m fat, I’m going to ram food down their throat like a foie gras goose. But, like it or not, a Jewish, fat woman is who I am, and if talking about either of these things can benefit people, I’m happy to do so.
The article itself isn’t exactly earth-shattering; it’s a load of white, middle-class people (including me) jumping on the bandwagon about ‘ultra-processed foods’. I’m not over the moon about this term for reasons I’ll go into in a future post, but out of the extensive answers I wrote to the journalist’s questions she only had room to quote one line.
I’m delighted to have been included and I very much hope to get into many more publications in the future. However, I think I had something important to say which was overlooked here. So, I’ve replicated what I wrote for the journalist here for you to enjoy.
Since I got carried away and wrote a lot, this blog will be in two parts. The first part is probably the more predictable of the two, but sets the stage for the advice I offer later on. Read, enjoy and let me know what you think.
What are the issues with kosher food products, from personal experience?
I want to start by saying that Jewish people should be proud of their rich and diverse culinary heritage, and that we should not ever feel guilty or ashamed about enjoying the foods that enrich our identity and enable us to celebrate Shabbat and the festivals with joy.
However, a lot of the Kosher food products which are on the shelves to make our lives convenient can be lacking in nutrient density, and higher in salt, sugar and less beneficial fats than necessary. When they are included in the diet on a regular basis, they can move people away from a nutrient-dense way of eating to an eating pattern that may be lacking in key nutrients while potentially contributing to blood sugar and blood pressure dysregulation and leaving us fatigued, moody, suffering with digestive issues and unable to focus.
If this dietary pattern continues long-term, there is evidence that it may, when coupled with genetics and lifestyle factors, contribute to people developing chronic conditions such as high blood pressure, heart problems and insulin-resistant diabetes. A lot of these issues seem to be prevalent in the Jewish community.
What issues have you seen with Kosher clients in this regard?
I think that Kosher clients can struggle in three main ways. One is that we are all so busy, and I think that Jewish women are particularly so. Not only do we juggle career and family (often large and multi-generational families) like so many women, but many of us take on responsible community roles as well. This means that we are often eating on the go, and grabbing something fast and easy – a filled bagel or a pastry for example. There is nothing wrong with these foods, but eating them regularly can mean that we are regularly missing out on important nutrients and replacing them with energy-dense, nutrient-poor alternatives.
Secondly, there can be a lack of nutrient-dense convenience products in the Kosher world, making it difficult to make the most nutritious choices. I’m sure many shoppers in a hurry grab something that’s labelled as ‘healthy’, but this doesn’t mean anything; it’s just a marketing term. Many foods labelled ‘healthy’ contain ingredients such as less beneficial fats, which may affect heart health, and artificial sweeteners, which are known to disrupt intestinal bacteria and may contribute to poorer digestive health. These foods can often lack dietary fibre, and micronutrients, especially phytonutrients (compounds found in plants that have been shown to have health-enhancing properties).
Thirdly, Judaism is a social culture. Thankfully, following the lockdown years, many of us now feel safe to mix again and go to community events. However, the food choices here are chosen for their ease of eating rather than their nutrient density. I have attended many a Kiddush at synagogue where the spread has been delicious, but the nutritious food choices have been extremely limited. There is often a heavy reliance on white bread products, which can not only be lacking in nutrients, but exclude people who are allergic to gluten, of whom there seem (from personal experience) to be many among the Jewish community. Many people attend multiple community events in a week. If someone is in this position, they may find it helpful to take account of whether this may impact their nutrition goals, and plan alternative meals accordingly.
