People’s Personal Preferences

by Penny Hammond on August 24, 2009

in Food choice reasons

There are recipe books for diabetics, and for people on low fat diets. Manufactured foods are produced for the gluten-intolerant and for people who want low-carb diets. Restaurants offer vegetarian options.

It’s easy to put labels on people and put them into baskets for food preferences. But reality isn’t that simple.

A person on a low fat diet may also be lactose intolerant and dislike leafy green vegetables. A diabetic may also try to avoid red meat and to separate carbohydrates from proteins. You might find someone who wants to minimize potassium and iron intake but increase vitamin C, while avoiding high fructose corn syrup. And the reality is usually a lot more complex than this – a person may have a list of food preferences as long as their arm.

Sometimes it seems as though young people can eat anything without being adversely affected by it. They may be able to booze all night without worrying too much about the resulting hangover, and follow this up iwth a huge high-carb, high-fat breakfast without putting on any weight or thinking they may have a heart attack.

As we get older, we’re less able to do these kinds of things without discomfort. We put on weight, get acid reflux, worry about heart disease and diabetes, maybe discover that the reason we’ve had a minor symptom all these years is because of some type of food intolerance. We go from having few conditions to multiple conditions, and a complicated array of food requirements to meet our personal cocktail of conditions and recommendations to follow.

So, even if someone only uses one label to describe their eating habits, they probably also have an increasing number of other food choices for other reasons.

Do you have a really complex set of food preferences? How about someone you know?

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