Ignoring this may cost you.

This is something I noticed ages ago. Fast food was nice because it was fast and cheap. It's no longer fast, and it's no longer cheap - it's just bad.

The term “organic”, “farm raised” and even “free range” has been diluted down/changed and no longer mean what you might think any longer.

it's crazy how quick fast food prices rose, it literally felt like it just happened over night.

The fact that I can get 2 pounds of ground beef for less than a fast food meal and have tacos for 2 days is fantastic! The only thing people need is motivation and creativity!

“Organic is not expensive, everything else is just cheap.” This is an interesting idea. Great video.

Ordered 2 McGriddles a few months ago thinking they still cost a dollar. I was shocked when they told me $7.50. I was starving so I paid but I haven’t been back to McDonald’s since. I’ll eat a peanut butter and jelly sandwich at home vs getting fast food now. It just isn’t worth what they’re charging for that crap.

From a nutritional perspective: organic vs. conventional is negligible. You can use a baking soda soak on your produce if you are concerned about pesticides (organic uses pesticides, the pesticides are just organic, not necessarily better).

In 2017 I was able to get two cheesy gordita crunches for under $5 dollars, AFTER the nearly 10% tax I have to pay living in Los Angeles. I ordered 2 of them a few weeks ago, and it was $10.59 after tax. So they doubled in price in roughly 5~6 years.

These food companies up their price 3x their price from just 10 years ago but still refuse to pay the workers more and say “we barely make enough money” they are hitting high record sales

Covid did one good thing for me: for so many months I didn’t eat out at all. When I was able to eat out again I no longer considered fast food to be food. And I have not gone back.

Cost is definitely a motivator. I went to a place where I got in a dish that I liked previously and saw the price has gone up quite a bit. So I went to the grocery store instead and bought the ingredients to re-create the dish myself. Making multiple servings at a significantly reduced cost per serving. I guess if you can’t cook, you just have to settle for paying the price or settling for a cheaper alternative prepared meal.

Honestly, the best policy I can give to folks is to check the friggin' label. A lot of the nutrition info's online, nowadays, so you don't even gotta go to the store yourself; you can just look up nutrient facts while you're on break or whatever. And for folks concerned about volume: preservation. You have a freezer. If you're not gonna use it within a few days, you can freeze most foods just fine. Hell, frozen fruits and vegetables you get from the supermarket are oftentimes a lot more fresh (and, thus, nutrient dense) than what you'd get in the produce aisle because it hasn't been spending several days in transit and/or on the shelves. Frozen stuff's usually frozen pretty soon after harvest, and that's what makes the difference. In terms of nutrition, about the only thing better you could get would be growing your own or visiting a local pick-your-own farm. Legit, though, preservation seems to be something of a lost art. Even just dehydrating something can shift its shelf life from days to weeks or even months. I harvest wild mushrooms and the first thing I do after cleaning them is throw them in a zip-top bag with some desiccant packs and cycle 'em til they're devoid of moisture. I have some mushrooms stored away that have been in that drawer for nearly a year and they're still perfectly edible. Depending on your jurisdiction, you can turn some of your leftover fruit (assuming it hasn't been boiled or cleaned w/ soap) into wine if you have a big ol' glass jar, paper towels, a rubber band, and some sugar. Even the non-organic fruits (think grapes, blueberries, strawberries and the like) likely have some wild yeast on 'em that will get nice and happy if you mash them fruits up and put 'em in some warm water with extra sugar. Give 'em a week or two, strain out the solids, and bam. Drinkable wine. The bits that settle at the bottom? You can keep that in a mason jar in your fridge and kickstart any future fermentation because, guess what? That's right: that's yeast. Usable liquid yeast. I've even used it to bake bread. I ain't about to go idolizing our ancestors, there's a reason the pre-industrial age sucked, but they really knew what they were doing when it came to keeping food (and thus nutrition) available for well past its normal expiry date.

I'd love to see a follow-up on how to be sure something is organic. Many companies (like Pilgrim's Pride) have been caught lying about their 'organic' food.

My wife posted on Twitter the other day saying how McDonald’s is charging $3 dollars for a MEDIUM soda. With McDonald’s Twitter account replying with excuses. Last night we bought our daughter a SMALL drink at over $2 with a “small drink surcharge”. It’s becoming more affordable to NOT eat out 😂

The problem with organic being that there's a spectrum of quality within the items labeled organic too. It's difficult to tell which ones are substantially different unless you go to the farm yourself.

After I realized that two breakfast sandwiches, a large coffee, and a small oj cost me $18, I started going to my local diner. I could get an omelette with a side of bacon for $20. Adding the tip brought me to a little more than McD's. But I got healthier food (Ignore that bacon thing), and I got served. I hit the diner 3 times a week for breakfast and once a month for dinner. I haven't been to fast food in over a year!

by far the hardest part of fasting is the boredom. If you've never done a multiday fast, you have no idea the enormous amount of your daily time is spent thinking about, preparing, or eating food. Depending on your lifestyle, it can be really hard to fill all that extra free time. If you want a fast to be easy, start it when you are very busy

I recently bought the most expensive eggs I could find, just to see what the difference was. Each egg was heavier than the usual white eggs I still had. Same size. When I broke one open to cook, the yolk was a really deep orange. They tasted better, made me feel fuller, and I had fewer digestive problems later. These differences shocked me. Now I only buy the highest quality eggs I can find.

the tip to cook with atleast one new ingredient each week is the tip i think ive been looking for, i literally have 3 homeade dishes that i make and they just go on repeat. this is a great idea

That last statement is essentially what I've felt for years when people say healthy food is "expensive." It's not that healthier or organic foods are expensive, it's just that we've become so efficient at producing garbage foods that they cost (or at least did) significantly less, which really was the whole intent to begin with.