Stop Labelling Food As Junk

Food is the basis of life, a fuel that sustains the basic functioning of the human body. Apart from its nourishing function, it also has a role in emotional healing. Hippocrates, the father of modern medicine, is known to have famously said “Let food be thy medicine…”. This statement in itself reflects the therapeutic value of food. Good food cheers the mind and hence, is central to all celebrations of life. Solution for general wellness is embedded in the food we eat but clarity lies in being able to make correct food choices. The old-school saying “food is nectar if consumed in moderation” also hints at optimising the food we eat.

 An ideal diet hence, would include a well-balanced nourishing food regime that correlates with requirements of age, lifestyle, and physiological conditions. This, however, is a far cry for many, some of whom are ignorant of good food choices while others are reeling from time constraints to put together home-cooked meals. Globalisation has widened food options and dependency on convenience food is now increasing. Amidst this delirium of overwhelming choices, voices to label ready-to-eat foods and processed foods as unhealthy are also resounding to the extent of calling them junk. 

The word 'junk' is rampantly being used to address food on the pretext that it is commercially processed, and deviates from a traditional diet. This is building negative perspectives around food and is creating confusion among consumers. There is an urgent need to shun such misguided narratives about food.   

Changing food habits  

Food, once a synonym for traditional staple diet now embraces a range of novel innovations. Processed food businesses including renowned fast-food franchises are booming. The daily food regime is now an amalgamation of traditional and processed foods. Major meals are mostly home-cooked but a lot of processed food aids like spices, sauces, thickeners, flavours and taste enhancers are increasingly being used in cooking. Snacks and light in-between meals that fulfil intermittent hunger pangs and cravings for taste and flavours are often centred on ready-to-eat foods or packaged foods. 

Processed food, which came as an alternative to fresh food, gained ground over the years mainly due to its convenience and shelf-stable properties. The relevance of many such portable snacks escalates when access to fresh food is limited. Have you ever wondered what the initial relief food was during the devastating 2015 Nepal earthquake? Biscuits and instant noodles were distributed in many affected villages until basic provisions for cooking meals could be made. The functionality of food is thus far-reaching, and demeaning it by blatantly calling it junk is not justifiable in any way.

The term “junk” basically refers to unwanted scrap materials. Food in any form contributes to certain aspects of nutrition. The tendency to generalise convenience foods as junk often comes from speculations related to the presence of food additives, levels of saturated fats, sugar, salt, and trans-fat. Likewise, pre-conceived notions like the reduced freshness of packaged foods and food safety issues of street foods may also give rise to such notions. However, this should not be an excuse to generalise these foods as junk and they should not be addressed derogatorily. Moreover, the regulatory status of junk food does not exist and the implications of harsh labelling of food could be profound. 

The use of the word “junk” often adds to the guilt of not relying on home-cooked meals. It could elevate anxiety among those already suffering from health conditions where patients often tend to binge eat to relieve stress.  Above all, it is important to be assured that the food business including ready-to-eat foods is under the jurisdiction of the food regulations of the land. 

Amidst a changing scenario of dietary choices, it is important to adopt a balanced and logical approach. Processed food with its diverse choices, reduced cooking time and extended shelf-life has eased lives globally. While inherent nutrients may be depleted to some extent during its processing, a smart mix of fresh food would help balance the nutrition of meals. Interestingly, many nutrient-fortified processed foods are already available. 

Consumers need to enhance their knowledge about food types and also be aware of the associated health implications. Non-conventional foods need to be consumed in moderation and eating portions should be optimised. It is crucial to consider any ongoing personal health issues before making food choices. Reading food labels would be helpful here. Considering the hygiene aspect of eateries would help ensure food safety to some extent. The role of regulatory authorities in ensuring general food safety and quality is paramount. The state’s role in enhancing public awareness of food hygiene would help make informed food choices.    

Way ahead

The role of processed foods in catering to global food demands and making agricultural systems sustainable is crucial. Increasing accessibility to a range of tasty snacks and street foods is luring us towards convenience food. Desperation fuelled by time constraints and fatigue also sometimes compels us to resort to ready-to-eat foods. The functionality of food now transcends its nourishing roles to cater to convenience, personal choices and emotional well-being. The proven role of processed food as the sole source of nourishment during emergencies also cannot be undermined. 

It’s thus important to converge thoughts for outweighing perspectives based on realities of life. Before demeaning food types or engaging in fear-mongering by labelling food as junk, one should respect its sanctity. Changing times call for us to embrace innovations, discard primitive thinking and exhibit level-headedness in our actions. It’s time we initiate a dialogue on optimising food choices rather than resorting to an unscientific approach and stigmatising food types. 

(The author is a food technologist. monicakpg@yahoo.com.)