How Learning to Cook Can Save Your Life

Cooking to Live Longer
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The eating habits of modern Americans have been described as, “eating breakfast in their cars, lunch at their desks and chicken from a bucket.” Within the last few decades, Americans are eating out more and more, and cooking fewer meals at home, which are typically healthier. Home-cooked meals tend to contain less saturated fat, cholesterol, and sodium, and more fiber. Therefore, the benefits to preparing healthy food at home may include the prevention of chronic disease. Just because food is prepared at home doesn’t mean it’s healthy, though. Microwaving a frozen pizza isn’t exactly home cooking.

One of the problems is many people no longer know how to cook. For example, one study reported that 25% of the men in the study had absolutely no cooking skills whatsoever. Another study in the UK compared the nutritional content of meals created by television chefs to TV dinners, and both were then compared to the nutritional guidelines published by the World Health Organization. The researchers looked at a hundred of each, and not a single one complied with the nutrition standards. And the TV chef recipes were even less healthy than the TV dinners!

Many people don’t know how to make healthy food taste good. This is not a new problem; an editorial in the Journal of the American Medical Association bemoaned the same issue back in 1913. The editorial noted that, in the United States, “vegetables are frequently boiled in a way which deprives them of their characteristic odor and their toothsomeness. ‘Villainous and idiotic’ are the only adjectives that can describe our methods of cooking vegetables.”

Researchers in Taiwan recently found that in a group of elderly Taiwanese people, those who cooked their own food were not only healthier, but also lived longer. In a ten year study, highlighted in my video, Cooking to Live Longer, those who cooked most frequently had only 59% of the mortality risk. This took into account the exercise people got grocery shopping, physical function, and chewing ability. So why did they live longer? Those that cooked typically ate a more nutritious diet with a higher consumption of vegetables.

The effect on mortality was much more evident in women than in men. It turns out that “men were, with doubtful justification, more positive about the nutritional value of convenience foods compared with women.” Women who cooked made better food choices in general.

As one author noted in the book Something from the Oven, over the last century:

“we began the long process of turning over to the food industry many of the decisions about what we eat…Today our staggering rates of obesity and diabetes are testimony to the faith we put in corporations to feed us well. But the food industry is a business, not a parent; it doesn’t care what we eat as long as we’re willing to pay for it. Home cooking these days has far more than sentimental value; it’s a survival skill.”

With the onslaught of health information out there, access to simple, healthy recipes has never been easier. While cooking at home requires more effort, energy, and cleaning, the results, health aside, are often more rewarding. Learning to cook is a simple art, and with the right amount of patience and delicious ingredients, it can help us take back control of our own lives.

Check out your local public library for cookbooks—I’ve been amazed at the selection in all of the cities I’ve lived. Or for those for whom books are just so 20th century, the online Rouxbe Cooking School holds healthy cooking classes.

More on fast food:

Some other unsavory bits about the food industry:

I think this is the only other mention of celebrity chefs I have:
Paula Deen: diabetes drug spokesperson

-Michael Greger, M.D.

PS: If you haven’t yet, you can subscribe to my free videos here and watch my live year-in-review presentations Uprooting the Leading Causes of DeathMore Than an Apple a DayFrom Table to Able, and Food as Medicine.

Picture by Moyan Brenn on Flickr

  • Maureen Okun

    I think that anyone wanting to learn how to cook should take a two-step approach: first, browse through the NutritionFacts site to find out what the healthiest foods are, and then surf the web for the bazillion good and free–and plant-based–recipes for those foods. This can then be rounded out by a few vegan specialties–cashew cream, for example–so easy, so transformative. I make a pretty decent mushroom stroganoff now … On a related note, I’ll just mention the anxiety many of my non-vegan friends have about how to make a tasty vegan meal when they ask my partner and me over for dinner. They really don’t know what to do if there isn’t a piece of meat or some eggs to centre the dinner on. The same goes for many caterers and omnivore restaurants, whose vegan options will often be, well, vegetables with maybe some starch item. The many wonders of legumes need to be trumpeted more widely, perhaps.

    • Joseph Gonzales R.D.

      I love the idea of using the website to find some of the most nutritious foods and then finding some recipes on them. One great thing Dr. Greger will be adding soon is a NF Recipe Page! Stay tuned for an amazing addition top the site.

      • Tikiri

        Can’t wait!

      • ImHereToDisqus

        Great idea towards making NF a one stop shop for helping the world go vegan.

    • LAURALEAH

      I love the mushroom stroganoff!!!

  • Terry

    Learning to cook can save money too, and cooking can be a hobby that we never get bored of and, like reading, it can be a solitary activity that’s enjoyable.

  • gentlegreen

    I reckon I’m proof that you can cook highly nutritious food with zero effort.
    For instance my dinner most nights at the moment is a pound of Brussels sprouts nuked in the microwave for half an hour, a can of lentil soup, and half a bag of salad, tahini, sometimes some sea veggies …
    Vitamins off the scale.
    I buy the sprouts on the stalk for ultimate freshness.

    My previous daily diet was stir-fried veggies.

    • howbri

      Get rid of the micro-wave!

      • gentlegreen

        The microwave is the most healthful way to cook as well as the most efficient way to use electricity and quite likely more efficient than a pot on a fossil fuel hot plate – except perhaps a pressure cooker.
        It preserves all the nutrients and the flavor.

        • Joseph Gonzales R.D.

          I agree the microwave can be a cook’s best friend! There doesn’t appear to be any risks.

        • howbri

          There’s been a great deal of bad press on the microwave for years. As a result, I use mine sparingly. Do you dismiss all the negatives on it?

          • gentlegreen

            Yes it’s pure WOO.
            I’m an electronics technician by training.
            We had a new age nut at work obsessed with “geopathic stress” and similar nonsense who somehow had a microwave at work scrapped because she saw steam coming out of it !
            (I was annoyed not to be there to take it home – my first one came from a recycling center with broken controls and I programmed it with a wire and a terminal block.. I think everything was cooked for 1, 5,11 or 15 minutes !)

          • howbri

            Thanks for your input. I will reconsider using it.

          • Fred

            I use my microwave to securely destroy CDs/DVDS…takes just a couple of seconds…and makes a stink. If the lord wanted us to use microwave cookers…they’d grow on trees…. They are the work of the Debble… Most of the people I know who use microwaves are fat and unhealthy…

          • Thea

            howbri: Here is my favorite page for addressing microwave myths.
            http://www.drmyattswellnessclub.com/Microwave.htm

            You are right that there is a giant amount of bad press on the microwave. But it just happens to be one of those subjects where misinformation gets repeated and repeated without evidence to back it up.

            No one *has* to use the microwave. But there’s no reason not to and some great reasons to use it. So, I try to educate people on this topic when I can. gentlegreen’s answer was great. I just thought you might appreciate the above link to learn more if you are interested.

        • Joe Caner

          Perhaps you are familiar with the phase, “now your cooking with gas,” with the implication being that now you are really cooking.

          Microwaves do not cook food. They reheat them into a soggy mess.

          More times than not, electricity comes from fossil fuels, and when you factor in transmission line losses, microwaves do not favorably compare to a pan with a cover on it over a gas flame.

          • Brux

            Maybe quit pinching pennies and buy a decent microwave and use it right. Microwave ovens would not be around if they did not work. Some microwaves ovens do not work well, and some are underpowered – not all. Microwaves usually work really well with veggies, at least for me.

          • Joe Caner

            As an owner of vintage American cast iron, French copper skillets and German pressure cookers, I can assure you that financial consideration have not colored my perception of microwave cooking. My metric judgement is performance as measured by the quality of results of the meal prepared and enjoyed. It’s been my experience that superior results can be obtained more conveniently, in similar timeframes and with as much or less supervision using conventional cooking methods.

            If using a microwave oven gets you to eat more vegetables and you are satisfied with the results when the timer goes off, more power to you. YMMV

      • Joe Caner

        I got rid of my microwave because the resulting quality of the food it cooked or reheated was so poor. Soggy and unevenly heated and, if the food had a high water content or started out frozen, the microwave really didn’t offer up much in terms of time savings.

        A cast iron skillet with a cover does a much better job of re-heating and thawing foods. Try heating up a frozen pizza in a covered cast iron skillet over a low flame sometime. The results will be a revelation. The crust will be crisp, and the (vegan) cheese will be evenly melted. You know what kind of soggy mess you’ll get from the microwave. A pressure cooker beats a microwave every time in terms of cooking speed for high water content foods.

        With poor quality results for both time and palatability, a microwave oven is not worth the counter space it takes up.

        • jem

          I prefer the stove to a microwave any day. I like to cook.

    • LAURALEAH

      A half-hour in the microwave? That sounds like an extraordinarily long time!

      • gentlegreen

        To be honest it’s been coming down a bit recently (I get impatient !) .. it just happens to be the maximum time available – and at 20 minutes or so I chuck in a can of lentil soup.
        But the sprouts go in whole straight off the stalk in just a little water and there’s a full pound of them.
        They’re luxuriously soft – like butter.
        I tried various degrees of chopping and different power rates and I find this the best way for me.
        And I’m eating a LOT of them and the water I added so I’m confident I get plenty of nutes – and I always stir in Dijon mustard to hopefully replace the critical enzyme lost when you cook cruciferous veggies.
        And it’s been my habit to eat between quarter and half a pound of raw spinach with them – though I’m off for a kidney / UT ultrasound next week so may be off the menu …

        • LAURALEAH

          Oh!!!! A whole pound! Well, that makes sense!!!! Why no spinach before your ultrasound?

          • gentlegreen

            Kidney stones is one of the possibilities for a recent health problem and spinach has the most oxalates of any food generally eaten by miles. By my reckoning I’ve been ingesting about a gram of oxalate per day over the past few months.

            A “low oxalate” diet seems to be around 50mg …

            I already discovered last year that I’m prone to gout – which is another issue involving mineral build-up. I almost certainly don’t drink enough water.

            I was always very suspicious of spinach for this reason and the sort I’ve been buying from the supermarket is suspiciously tangy …

            I hope I’m given the all clear for spinach because it has been something of a revelation for me.

    • John

      You can make sprouts even more cheaply.

    • Rebecca Cody

      Is there ANY nutrition left in any veggie nuked for half an hour? I mostly use my microwave for nuking my kitchen sponges, so I keep it in the laundry room instead of taking up kitchen space!

      • gentlegreen

        I have two microwaves – one of them a combi for baking potatoes.
        I have no other cooking facilities at the moment.
        I hope one day soon to have a dedicated wok ring. My absolute favourite form of cooking is stir-frying – using home-sprouted legumes – though oil is tending to get a bad press these days.

        • Rebecca Cody

          This reminded me of the time in my life when I lived aboard a houseboat. I had a neighbor on a sailboat whose only cooking appliance was one of those jetstream ovens they advertised on TV. She loved it and used it for everything.

        • Thea

          gentlegreen: I find myself using a microwave for more and more cooking and getting fantastic results. It’s especially great for cooking without oil and saving me from having to stand there over the oven stirring. Glad to see someone else getting the benefits.

    • eldueno

      A half-hour in the microwave could make anything into mush.

      • gentlegreen

        Nope. That’s the joy of the microwave.

        Only the minimum amount of water, sprouts going in whole – soft as butter and full of flavour.
        Another favourite cooking device is the pressure cooker – minimal cooking at high pressure then off the heat and into a “straw box” – but I would only use that for grains, pulses and root veggies.

        In retirement I hope to grow my own sprouts so I control the whole process.

        • eldueno

          I suspect you confuse a microwave with a bed-warmer which will not distroy vegetables if left for a Half-Hour.

          • gentlegreen

            Actually last night when I was just having them with Dijon mustard, tahini and ground flaxseed and without the can of soup I thought I might try cooking them for a bit less time. I did fewer sprouts in less water for 20 minutes and might have tried 15 minutes.

        • Fred

          When I cook…I use a 2 quart pan and a large VARIETY of veggies. Just enough water to steam them…so none is drained. Bring to a boil and then allowed to sit for 5 minutes or so.

          Even my chili has a variety of veggies.

  • Douglas Holloway

    I learned to cook as a teenager and I love the flavor much better than fast food or regular restaurants….unlike many people in today’s society. I’m 62 and I am on a WFPB diet because of what I learned from reading The China Study. I have noticed a major positive change in my health and blood draw numbers. I had stent surgery twice in the past 6 years so I new I needed to make some changes.

  • Joseph Gonzales R.D.

    I too learned to cook as a teen, Douglas. I was preparing food for breast cancer survivors. It really opened my eyes to how nutrition can influence cancer risk. I think having a few culinary skills can really help someone not only prepare but appreciate healthful foods.

    • Kent Nauman

      Cooking is not that difficult. I just nuke fresh spinach, and arugula each day and cover them with hot sauce. Broccoli I slice very thin then either chew it fresh or freeze it before thawing and chewing with hot sauce. Frozen blue berries and cherries are available at Sam’s to eat frozen one cup each per day. Then I also make pressure cooked beans with much curry and Cayenne pepper. The curried hummus I eat on rye toast with one tsp Amla powder, and 4 cloves of fresh garlic. My home chili has a huge amount of ground flax seed but is very highly spiced to cover the taste. Walnut and Craisins also from Sam’s make a good snack. I also bought 4 “How not to Die” for family Christmas presents and donated $50 earlier. God bless you in the name of my Lord Jesus Christ.

      • LAURALEAH

        I feel blessed to have discovered this lifestyle, too, Kent!!!!!

      • Fred

        I tried using ground fax seed in soups…I grind them myself pretty fine…thickens soups way too much…now I just use a tablespoon in a bowl of oatmeal.

        • Kent Nauman

          Personally, I cannot stand oatmeal. I use highly spiced beans. My custom curried humus and home chili recipes are more highly spiced than most people can stand however spices are also a health food.

  • Psych MD

    I’ll take a mound of various vegetables, Costco frozen Norwegian Blend for example, add onions, cover it with Costco organic no-salt 21 spice blend, add some incredibly delicious Indian Hingvastak powder which I buy online from Banyon Botanicals, and slather the whole mess in Costco organic tomato sauce. There is usually something leftover in the fridge that I throw in as well, such as beans or quinoa. The sauce and spices make anything taste great.

    • Kent Nauman

      The best spices are curry, cayenne pepper, garlic and leeks while the best vegetables are spinach, arugula, fresh broccoli, white mushrooms and kale. There is a longevity calculator about living to 100, on line by Thomas Pearls MD which gave me 99 years the first time I took it and 106 years one year later. 25 years ago, when I had just turned 40 years old, the Florida board of medicine revoked my medical licence for Axis I schizophrenia which I would not have treated. I take no drugs. My blood pressure is 111/75 and my cholesterol is 144 mg%. I plan to out live you.

  • G-man

    For several years I have been advising patients to go to this site with the emphasis on the site not trying to sell anything.
    It bothers me now that site is trying to sell videos of previous presentations of Dr. Gregor and promoting the book deal.
    I have already pre ordered the book.But the thought the site is no longer run purely on voluntary basis is bothersome.

    • george

      g-man: 100% of the profits from the sale of the videos and the book goes to managing and maintaining the site.

    • howbri

      Takes money to keep it going pal.

      • G-man

        I am well aware of that fact, that is what donations are meant for.

    • Joseph Gonzales R.D.

      I see your point, but I don’t think the site is overly trying to sell anything it’s just an exciting time for the upcoming release of Dr. Greger’s new book! Sales from the book is just another way to keep this site going. As you know, nobody has to buy anything here and they can utilize the site and it’s services for free. Please let your patients know even if they get a pop-up or a donation ask they are by no means obligated to contribute. Anyway, your comments are always welcome and I appreciate your honestly and hope this won’t discourage you from being an avid user here.

      Best wishes,
      Joseph

      • Gman

        Joseph
        While I know that and I know that Dr. Greger has done wonderful job all these years.At the same time my point was that I can not honestly tell patients that the site is purely voluntary and does not try to sell anything.It does not mean I will quit recommending this site but now I will have to qualify. That was all I was trying to say.

  • Bat Marty

    when I lived in America, many years ago, in fact, I noticed people didn’t cook at all like Italians. We in Italy spend a looot of hours in the kitchen. Personally between 3 to 5 a day (including the smoothies/jucies), but probably the average italian woman spends less, since most of the people work, so I guess 2-3 hrs a day. I don’t know the average in the States but I remember using the microwave a lot, there (here I don’t own one, neither I want one). Nevertheless Italians love to eat out (restaurants are always full) but restaurants here serve food that is a lot different from the american one, full of delicius but very fatty sauces/dressings, etc. Here is just extra virgin olive oil and vinegar, even in the cheapest restaurant…Italians are very picky with their food (we’ll see what happens when GMO food will arrive..soon..unfortunately, due to the TTIP :-( )

    • Nessuno

      In America most people consider cooking simply heating up a can of soup or pouring some salad dressing on bagged already cut vegetables.

      • Brux

        That’s true, Americans are being dehumanized and turned into assembly line automatons by commercials, TV, brainwashing and isolation. This is not making us stronger, it makes us broken, and our culture valueless in every way. But the same techniques are being used on this website for ostensibly “good” purposes, but the pure vegan lifestyle has problems that are not being addressed as well and people are not trained to be critical thinkers.

  • Bat Marty

    Dear Dr Greger, I would like to see more videos on researches on the effect of raw diets on health. The raw movement is pretty strong and growing, also in Italy. I watched your video related to this but I wasn’t convinced of your conclusion (eating both raw and cooked is best) because the researches seemed to me not releated to each other (that is raw food are good–> eat raw veggies; cooked veggies are good–> eat cooked veggies. But which is best??) raw foodist all claim an invincible healt and energy…wouldn’t be interesting t put it to the test? has anyone done some research on this? thanx

    • LAURALEAH

      Some veggies are best raw and some are best cooked… There is no definitive answer !

    • Joseph Gonzales R.D.

      I am glad you watched the videos on raw food diets. One of the more researched-based books I have found on this subject is Brenda Davis’s book, Becoming Raw. She did a guest post about paleo diets, too. Stay tuned to see what else Dr. Greger will reveal on raw diets. If you have any research to share with us please just post it so we can all learn more. Thanks, Bat Marty.

      • Bat Marty

        Thank you! Very interesting article the paleo one! !

    • Rebecca Cody

      Five years ago I spent seven weeks at an alternative clinic in Arizona (hot, hot, hot that summer) for treatment of breast cancer. I enjoyed the raw vegan diet, with someone else doing the preparation, but found it taxing at home, since I like eating a lot of variety, not just salads and smoothies. I spent almost all my time in the kitchen preparing food.

      When cooler weather came in the fall I found myself turning the thermostat up more and more, and I was still cold all the time. Finally, when I turned it up to 76 degrees and still couldn’t get warm I realized the raw diet was the culprit. I started eating cooked foods again and was much better able to feel comfortable. Since even our summers aren’t very hot, I could see raw would only be good for a couple of months each year.

      Some people who used to think the raw diet was great have changed and begun eating not only cooked foods, but animal protein, and found they feel better. Google Kevin Gianni and read his blog entries on this. His blood markers went down the tubes and, even though he was only in his 30s, he was scarcely making any testosterone. I think he’s at http://www.renegadehealth.com.

      Some raw vegans eat soaked and sprouted beans, but eating starches like that, uncooked, didn’t work at all for me, and I really don’t think it is healthy for anybody. Yet beans and grains can contribute a lot of valuable nutrients to your diet.

      • gentlegreen

        I bet it kept you lean though ?
        Yes, cooking is I think considered to be the first major leap in human food technology and cultivated carbs presumably the second or third and when we really took off as a species.
        I bet our paleolithic ancestors would have killed for a baked potato or rice.

        • Rebecca Cody

          Actually, I didn’t lose any weight until I did 10 days of juice feasting. At that point I lost about a pound a day, but the raw diet before and after that 10 days didn’t help me lose more than a pound or two. I had hoped to lose maybe 15 pounds. The raw vegan diet usually includes a lot of nuts and coconut, all high fat foods, so I suppose that’s why I didn’t lose weight on it.

      • guest

        “I think he’s at http://www.renegadehealth.com.”

        “begun eating not only cooked foods, but animal protein”

        I’m not sure it’s appropriate to be spam plugging your pals website and anecdotally telling people to eat animal foods on a vegan site. That is working directly against the teaching of this site. Why post this unless it is directly to market you friends site.

        • ReluctantVegan

          Oh, is this a vegan site? I thought it was a nutrition site. And a “what does the science say are the healthiest and least healthy foods to eat” site. I’m going to gently and respectfully say, I don’t think I agree with you that this is a vegan site. I mean, I think a vegan site would have large sections on animal cruelty, and a non-animal-tested products lists, and how to make sure your clothes don’t have animals in them, and so forth. No, I think this is a site geared toward the review and discussion of the latest nutrition science. I feel like everyone (including those who are not yet aware of the science, or make less healthy food choices because they LIKE cheese) should be welcome here. I feel like it’s OK if some people have differing perceptions – we all come here to gain perspective and learn new things. If we follow that link, and it leads to nonsense that is not scientifically based, I think we will disregard it and return to this site, where we are confident that the science is sound.

          Thanks for listening to my opinion. [Just in case my User Name isn’t clear, for 2 yrs I’ve been eating a whole-food plant-based diet. The “Reluctant” part is because I was very happily eating the typical American diet, and was sad to discover – on this site – that I would need to change my diet if I wanted to give my body the best chance to be its healthiest.]

        • Rebecca Cody

          Guest, I wasn’t spamming or plugging anything. I appreciate the opinion expressed by Reluctant Vegan below about this being a forum for discussing the research about food. And the research can be confusing, too. Every variation on eating has its’ adherents, and they all quote research. I don’t even read the renegade health blog any more. This started as a reply to Bat Marty above, who asked about raw food eating. As much as we are alike, we also have many, many individual variations from each other. Something that you thrive on may not work for someone else. So, please open your mind wide and understand that we all have our own experiences around food, and we all know others whose experiences may give a hint another may benefit from. I definitely favor a whole foods plant based diet, but there are people who have had varying experiences with diet, yet we’re all seeking the best health we can manage.

  • plsteiner

    One big roadblock to getting people to cook and eat healthy is food writers–the people whose job it is to write about food. Just look at the food pages of even our leading newspapers and magazines. Typically, the people who write about food professionally–restaurant reviews, recipes–know what tastes good, but know little or nothing about nutrition and good health.

    • Brux

      Ain’t that the truth. Every time I channel surf past a cooking channel they seem to be making something with lots of sugar or olive oil, or salt, … or something that does not have very much nutritiion in it. It sure seems to me that there is a lot of money to be made and good to be done if someone can come up with a vegetarian chain restaurant that you can find in any city.

      But the problem with vegetarian restaurants is that they have to serve a lot of food, as was mentioned, vegetarian food is more bulky, so people can take a long time eating it, and preparing it, so that they use their places for longer, and the profit goes down. I find most vegetarian place to be rather disappointing.

  • uma7

    I’m not looking to open a restaurant just cook for myself and my family. Is the $300 course enough for that or do I need the $1500 one?

    • largelytrue

      Put healthy things in a large pot and boil them. Season to taste.

      I’m perhaps exaggerating a little bit, but the point stands that cooking healthily doesn’t have to be complicated or require much skill, and some of the skill can be learned for free from descriptive how-to’s or the monkey-see monkey-do world of online video — I’m thinking particularly of proper and safe knifework here as well as how to maintain a blade. The knowledge that you need depends on you and your family’s demands, really, but if you want my opinion you may be better off spending on equipment what you save on instruction if you are coming from a standpoint that is naive and unequipped for cooking.

      A large pressure cooker, an in-pot steaming basket, one or two decent mainline knives (say a paring knife and a 6 inch kitchen knife), a large poly cutting board, some large containers for holding leftovers in the refrigerator (remembering that WFPB can be bulky), plus whatever minor tools you may need for vegetable prep such as a hand peeler, a cheap cleaver and mallet (for hard squashes), and a large colander for pasta or rinsing vegetables, can all probably be had for around $300 if you are careful about comparison shopping.

      Add more tools like a good baking sheet and a silicon mat, and you can expand your range farther into different cooking techniques.

  • Denise

    The Happy Vegan Couple is here to help! We post whole food plant-based cooking videos on our Facebook page and on our You Tube channel. Our purpose is to help more people incorporate vegan food into their diets. We show you step-by-step. Please check us out and if you like our videos, let us know. Our first one introduces ourselves and we make an awesome vegan pizza. Here’s the Happy Vegan Couple You Tube link for episode 1: https://www.youtube.com/watch?v=0N0s_QcvcmQ. Enjoy! PS: We even mention Dr. Greger in our Turmeric Shots video.

    • Thea

      Denise: Nice! I like how you left off oil-based vegan cheese. And it was fun watching that pizza get taller and taller! A note: I was curious how you would eat that. It seems like it would fall apart if you picked it up? You might include an eating/tasting segment at the end of your videos. Just an idea.

      Thanks so much for sharing.

  • eldueno

    The article ignores the % of women unable to cook. I suspect that the women who can’t cook seek men who can cook as husband’s while the men who can’t cook seek women who can cook as wives.

  • Brux

    Yes, this is the big problem for me … one that deserves its own video! ;-) … or series of videos, or even channel.

    • Thea

      Brux: If memory serves, you were looking for a cookbook that has super-based, super-easy recipes. I wanted to recommend Jeff Novick’s DVD, “Fast Food – The Basics”
      http://www.amazon.com/Jeff-Novicks-Fast-Food-1/dp/B00466DP42/ref=sr_1_1?ie=UTF8&qid=1448998760&sr=8-1&keywords=jeff+novick+fast+food

      The DVD includes a recipe file. The video shows exactly how to do everything. And if you can open bags and twist off lids, you can make his recipes in just minutes. The dishes are all low-calorie density, whole plant food recipes. With lots of taste and texture interest.

      I don’t follow the recipes themselves any more. But I got *great* ideas from the DVD which I use to this day.

  • Joe Caner

    Cooking is a real life skill. I was fortunate to have grown up in a family that prized home cooked meals, and that I had the interest to pick up the skill of cooking from my grandmother and mother who were both marvelous cooks.

    Sunday dinners at my grandmother’s home were the usual gathering place for the extended family. My grandparent’s siblings and spouses, their children a spouses or dates and their assorted children, cousins and friends would fill their great room to bursting. Three and sometimes four large tables would be pushed together and additional tables would be setup in the kitchen for the overflow.

    What I learned about food from them helped me prosper during the lean years when I was first establishing myself because it is so much more economical to prepare one’s meals at home. When it came time to re-tool my diet to address my hypercholesterolemia, the ability to cook allowed me to easily incorporate a new foods pallet, and make meals that were both familiar, novel, delicious, healthy and nutritious.

    If it weren’t for those experiences, I maybe still tucking into steaks, swallowing Lipitor, being told by my doctor that I need to start on blood pressure & diabetes medication and I’d be wondering why my health continued to deteriorate.

    Instead of contributing to the financial health of pharmaceutical companies, I find myself in radiant heath eating a WFPB diet.

  • Javan14

    I had so many cooking fails in trying to transition from a meat and cheese based diet that I finally took an online cooking course for plant-based cooking. There are several out there that can be done part-time if you are working. The course has increased my kitchen skills and confidence so that I opt to cook at home from scratch much more than before.

    • Brux

      That sounds really great … do you have any links or videos? I definitely need that, great idea.

      • Javan14

        There are so many free cooking videos to google but If you want an organized program, Rouxbe’s plant based cooking course is highly recommended- classes run for 6 months and do-able with a full time job. I’ve heard The Natural Epicurean in Austin, TX has an online cooking school. Look for community education classes- a Food for Life course might be in your area
        http://www.pcrm.org/health/diets/ffl/classes
        Lots more cooking class options popping up online or in community meet-ups. There’s always friends and family that may have a cooking skill to share if asked.