Posts Tagged ‘low-glycemic’

The increasing cost of eating well

July 22, 2008
This red sauce is made with organic ground pork, onion, vegetable broth, crushed tomatoes, zucchini, chard and seasonings including oregano, basil, sea salt and pepper. I serve it over roasted spaghetti squash.

This red sauce is made with organic ground pork, onion, vegetable broth, crushed tomatoes, zucchini, chard and seasonings including oregano, basil, sea salt and pepper. I serve it over roasted spaghetti squash.

For an upcoming package of articles in The Pueblo Chieftain, I was asked to write about what increasing food prices have meant to someone who follows a semi-organic, low-glycemic style of eating.

While 46 percent of Americans surveyed in a recent Gallup Poll said food prices are causing them hardship, our citizens still spend the lowest percentage of their income on food of any country in the world — under 10 percent. Americans also spend the most on health care and are among the most unhealthy in the world. Hmmm. Wonder if there is a connection?

Anyway, it was an interesting process, looking through a couple of weeks’ worth of receipts and seeing where the money was going. When I microanalyzed it, what amazed me is how inexpensive it really can be to eat healthfully — about $9 a day per person for three meals, two snacks and one dessert. But then, the big picture of how much we spend on food was also astounding— probably more than $800 a month, rivaling the mortgage payment.

One meal I used as an example in the article is a roasted spaghetti squash served with a red meat sauce. I like this dish because it is fairly quick and easy to make, and because it’s something my son Harrison likes. I make the sauce with natural grassfed beef or pasture-raised pork. Other ingredients include one spaghetti squash, a can of organic crushed tomatoes, an organic onion, and organic vegetable broth. For variation I sometimes add a small zucchini and some chopped Swiss Chard. The recipe usually makes enough to feed three people for two nights at just over $2 per serving.

I also estimated the cost of some other meals I routinely make, ranging from tacos to chili to a beef roast with vegetables. All of them came in between $2 and $3 per serving.

Look for the story sometime the first week of August. It should be available online at http://www.chieftain.com.