Taste Over Health?

 

Wilma Simmons: Thorax and Eucalyptus Leaves :hand embroidered x-ray; 2024 

For a few years, I've been learning more  about the healing quality of plants and testing out various well known remedies ...  for example, boiling up eucalyptus leaves to use as a steam inhalant does act as an effective respiratory decongestant.  

It takes a little more effort to create meals which hit the sweet spot of being tasty, nutritious and health promoting. Did you know that it's predicted that our brain processes taste information first, before perceived health and this can affect our overall decision making? 

“For many individuals, health information enters the decision process too late (relative to taste information) to drive choices toward the healthier option. ... We’ve always assumed people make unhealthy choices because that’s their preference or because they aren’t good at self control ” says study coauthor Nicolette Sullivan. “It turns out it’s not just a matter of self-control. Health is slower for your brain to estimate–it takes longer for you to include that information into the process of choosing between options.”  Taste over health: This is how your brain decides on a snack

 Of course, we don't need research to tell us  that taste will always win over health options particularly when we are making quick  snack decisions and when we are enjoying excellent health, without any immediate medical issues . However, I think  adjusting modern dietary habits prove we can find a balance, but you need some extra time and planning to indulge in some slow cooking. Last night's dinner was a good example.... 

It took almost 2 hours of boiling a mixture of roots and herbs to make a soup stock which not only tasted good but also had many health benefits , The mixture  consisted of milk veitch (astragalus) root to boost immune system and for liver and heart health; Siberian ginseng to boost immune system; cnidium  for and energy boost and anti infection support ; Jujube (Chinese red dates ) also for immune system support and increased energy and mulberry bark  as an antioxidant.  However, the last additions before eating,  took only a matter of a few minutes. To the boiling stock, I added some rice noodles, small pieces of chicken and some fresh buk choy leaves, with a dash of white wine and kecap manis and grated garlic and ginger.  The result was a very satisfying  dinner bowl of steaming, tasty and healthy chicken noodle soup. 

Yes- it is possible to find a balance!