My friends in France and Italy often talk about buying “an American refrigerator” because of the extra space these offer and the modern options like an ice maker. Many of us in the U.S. can hardly recall a time before automatic ice makers, and our kids, like my son Alessio, may have never used ice cube trays at all.
We’re currently staying in an Airbnb in Florence, where we have to make our ice the old-fashioned way. Watching Alessio wrestle with the ice cube tray was hilarious—he twisted and turned it every which way but did not have the technique to pop the cubes out. It reminded me, as so many things do, of how much cooking has changed in the U.S.
Cooking today is often “automatic,” like ice makers. Instead of preparing meals from scratch with fresh ingredients and seasonings like onion, garlic, herbs, and lemon, people often cook by warming prepared meals or using a packaged spice blend or jarred sauce to season food.
Some modern conveniences, like ice makers, are great. But when it comes to cooking, premade food shortcuts don’t bring quality or even genuinely delicious flavor to food.
Unfortunately, conveniences have become the norm, and many people don’t realize what’s in the food they are eating. Take citric acid, for example. It’s the most widely used preservative, and while it sounds natural—like lemon juice—it’s actually a chemical made from Aspergillus niger, a type of black mold. This microbe, a common food contaminant per Wikipedia, is capable of producing toxins that affect human health. Manufactured citric acid (MCA) is in almost everything.
In my upcoming book, I go into detail about why to avoid MCA, based on the fact that our bodies weren’t designed to digest chemicals, just natural foods. Though a few preservatives and chemicals may not harm you, an accumulation of chemicals from packaged foods and restaurant meals can add up quickly, leading to bloating, weight gain, and digestive and other health issues.
One of the best habits we can develop to support our health and happiness is cooking from scratch—and it does not have to be complicated or time-consuming. I’m reminded of this every day here in Florence as the tattooed man in the apartment below cooks his meals for one.
The first day I smelled the aromas coming from below, I peered over my balcony. The only thing I could see was a big, tattooed arm resting on the windowsill while my neighbor below ate his lunch. The tattooed man cooks every day, twice a day, and the smells coming from his kitchen are intoxicating. I don’t know what he's making, but I hear him turn on his gas stove, then the sounds of something sizzling, and whatever he makes never takes long.
Something as simple as fresh garlic, an onion, or a shallot simmering in olive oil is the beginning of something nutritious and delicious. I've dedicated a whole chapter in my book to how, with a few fresh ingredients and a few minutes, you can make delicious and satisfying meals. Anyone can, as I am reminded everywhere during my stay in Florence.
If you’re interested in examining the quality of your food, start by peeling back the labels on the products you buy and see if they contain citric acid. People who do this tell me this is one of the most eye-opening exercises, and they are surprised at how many foods contain citric acid. They also report that when they reduce their intake of citric acid, they feel less bloated and digest food better. I talk a lot more about MCA in my upcoming book. For now, keep an eye out for citric acid, and please write to me if you have any questions.
