Help me figure out a way to eat healthily, without gaining weight, while traveling on work, across climates, geography, cuisines and hotels. Gained 7lbs/3kg in just the past 2 weeks of travel for work. [more inside]
I always hear that the traditionally heavy US diet ( or any " traditional" cuisine, really ) was developed for people working long hard hours of manual labor, farm work, etc., so what did the people who had sedentary, less active jobs eat? What were the historical diets of people who didn't haul lumber through the woods or dig ditches, but recorded numbers or did accounting or translated documents?
I live in the UK, the stereotypical lunchtime/evening meal is savoury thing(s) then sweet thing. From my limited travelling, and eating, I've seen the same. It's always savoury(s) first, with the sweet being a kinda optional extra at the end if you're lucky. #1 Is that order of eating important for our digestion/well being? #2 Are there any cuisines where the sweet part is normally the major element of the meal? #3 And is there any good reason why sweet foods are not the bulk/all of our meals?
Is Lean Cuisine the type of overly processed food I should be trying to avoid, and if so, why? [more inside]