The Value of Food ---

Many of us were raised with the concept of value. This translates into “making sure you get your money’s worth.” When we have this belief–which I call deservability–it affects many facets of our life, and particularly our relationship with food. If value is king, then we will choose places like all you can eat buffets, or chains known for “lotta-wotta” portions. In essence, this is the American Way. Buckets of chicken, foot long subs, and big gulp soft drinks. “Value Meals.” Bigger is Better.

Quantity is King.

I’d like to propose there is another way to value food. We can value food by its QUALITY. Foods that are of higher quality cost more and are smaller portioned. To quantity thinking, this is a ripoff. If you’ve ever traveled abroad with the average American, they become very irate at the portion sizes of most European eats and beverages. Yet, this is the very thing that keeps the French thin, even though they regularly eat things like croissants, cheese, chocolate and wine. Higher quality, smaller quantity.

Sometimes we may experience a little internal resistance in this area. When challenged to upgrade our nutrition, we find we run smack dab into deep-seated frugality. It’s hard at first to pay more for organic milk, meat, eggs or produce. In our minds, we classify our purchases as “expensive.” I propose that most “cheap” food is not cheap at all, because in the long run, it will cost us a great deal. It will cost us our priceless health.

In my opinion, to be successful at weight loss, there needs to be a paradigm shift. We need to measure the value of food by its QUALITY vs its QUANTITY. Quality food tastes better and is more satisfying, both to the palate and in its nutritional value. So we find we eat better, we eat less, and we enjoy it more.

A win-win on all counts. Now that’s value!