Along with the growth in world population, we have an urgent need for better agricultural system. Some of us have been trying to figure out what the cause why agriculture is difficult to be developed into an optimal form. Various studies on this subject has led us to a conclusion that any agricultural and livestock products has its own problems. Almonds have a problem associated with the use of water, the corn has problems associated with monoculture, and beef has a problem associated with greenhouse gases.
There is one type of food that at first glance does not have the environmental problems but in fact requires fossil fuels for all matters relating to transport to the whole world. We’re talking about salad and we have found three major problems associated with the production and distribution of salad. The salad has very little nutritional content. Lettuce as the biggest part of a salad menu is one of the sources of waste green leafy in the world.
In July, I wrote about the number of calories per metric acre of corn. Many people told me that I was the one who ignore nutrition. In fact we only got the nutrition amount below what was recommended. We consume too much corn that does not contain the nutrients needed too.
According to Charles Benbrook, a renowned nutrition researcher, he and his colleague, Donald Davis, are developing the nutritional quality index. Nutritional quality index is an index used to judge the food based on the content of 27 nutrients. According to the index, four of the five vegetables with the lowest score are the elements in salad, such as Better, radish, lettuce, and celery.
The reason why the four elements are classified on vegetable salad with low nutrient is they contain too much water, up to 97% of the total weight. A piece of lettuce has water content such as what is owned by a bottle of Evian. We can take the collard greens as an example. Collard greens have a water content of 90% and automatically, collard greens have more nutritional content than what is owned by the lettuce.
Not only that, to make a green salad you may need $ 3 and with only $ 3 you can buy a variety of other vegetables containing higher nutritional content, such as broccoli and potatoes. Lettuce can be likened to a water storage tank from the farm to your home. When you are choosing tomatoes or green beans instead of choosing lettuce, you have reduced the inefficient use of vegetable, even reducing the consumption of fuel required to transport the lettuce from the farm to each store and occupancy.
Reducing the consumption of salad is one way to save the planet.
Salad is very poor dietary choice. Most salads sold in a variety of restaurants are like diabolically leftovers that will only make us fat. Salad without lettuce, cucumber, and radish is like a small pile of croutons and cheese equipped with carrot shavings.
Salad is identified by Pierre Chandon as a “danger to health”. Chandon is a marketing professor at INSEAD, an international business school in Fontainebleau, France. Chandon says that the craze of people makes them have less attention to nutritional content they consume daily, even the portion size.
I’m not the first person who can show that salad is sometimes worse than pasta or sandwiches that contain a lot of calories. We can take Applebee as an example, where Oriental Chicken Salad has 1,400 calories and its grilled version has 1,290 calories, even the calories contained in Grilled Chicken Caesar salad contain 800 calories.
Of the various explanations above, you might think that the salad is the source of the disaster, but that view is not entirely true. Applebee however has a full menu of salads that contain less than 800 calories. Applebee’s Thai Shrimp Salad contains just 390 calories and contains natrium similar to what is owned by the Oriental Chicken Salad. Sweetgreen, one restaurant network has a variety of more recommended salad-based recipes, with more vegetables and less fried products.
I asked Bret Thorn, a columnist at the Nation’s Restaurant News and restaurant industry observers. According to Thorn, each chef knows the psychological state of society well enough.
They are a lot of foods labeled with the words “fresh” and “natural” with the aim to achieve as many sales as possible. Thorn said that a professional chef is not a nutritionist and public health advocates that everyone should not be too quick to believe will be a variety of claims issued by the professional chef.
Naturally, we tend to prefer fried, creamy, salty, or sugary foods. This fact shows to us that the consumption of salad can be a bad choice for health. Salad is a type of food that has an adverse effect on the availability of human food supply. Salad tastes good and it is the key to understanding why salad is the largest contributor to food waste. Salad is also a major cause for several diseases caused by food. According to the Centers for Disease Control, green leafiest is the cause of 22% of foodborne illness in the past 10 years, 1998-2008.
Cabbage, spinach, and several other types of green vegetables can be classified as “leafy vegetables”, CDC category. The reason why this category dominates is a variety of green vegetables are often eaten in its raw state, such as in salad consumption.
I have described some negative effects in the consumption of salad, but I still like the salad, and sometimes I cannot eat lasagna without salad. Salad that we make at home is not the same as a salad made at the restaurant; one reason is a salad made at home contains fewer calories, namely 398 calories.
A wedge-shaped iceberg supplemented by meat and horseradish is a difficult thing to be avoided by most people, but to know the various bad effects associated with the consumption of salad, and then we should be careful and discard the wrong view that the salad is a healthy menu.
Via Washington Post