Mind Body Connection

Soul food cooking has a storied reputation for good eating and lots of it. Sweet potato pie, peach cobbler, fried chicken, collard greens, corn bread and more. People across America have made this southern cuisine one of the most popular American born taste delights. But medical research have branded traditional ways of cooking, preparing and seasoning soul food recipes as a health risk, especially if consumed in large quantities.

Health officials have blamed ailments such as diabetes, high blood pressure and obesity on too much good eating of these items in the diet. Because of these findings a healthier, friendlier trend continues to take place. Soul food cooking and recipes continue to take on health-wise habits to meet the demands of consumers. Gone are the heavy deep-fried, lard -based cooking. The trend continues to go toward lighter cooking in lighter oils, for example.

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Free soul food recipe websites are slowly appealing to a younger crowd. This new market is not only younger but more health conscious than traditional southern food lovers of the past. The younger crowd loves the taste and satisfaction of traditional southern dishes, but without the heavy feeling afterward. This results from the heavy ingredients and often the cooking oils contained in traditional soul food recipes.

To adapt to the taste and demands of younger consumers more recipe publishers, dining establishments and manufacturers are cooking lighter. For example, many now include lighter ingredients in their menus and recipes. For example, most have change from cooking with animal fats to peanut, olive, and sesame oils. Less red meat and pork dishes are served in soul food restaurants and more chicken, turkey and cold water fish such as salmon, cod and haddock have been added to the menu.

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Soul food is a southern cuisine that’s one of the most popular American originated food left. Created and developed by African American slaves during the Pre-Civil War era, it has now evolved into a muti billion dollar industry. It covers not only food manufacturing and restaurants, but also book publishing, television and radio broadcasting as well as merchandising.

As the market demand grows the industry follows with more ways to fill it. Here’s the top 3 questions I’ve received in the month of September from my newsletter readers. I like to share these with others hoping the reader can get insight not only by the answers but by the question also on this fascinating southern cuisine. Note: The questions have been edited for the sake of clarity and brevity.

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