It's Not about Having a Perfect Diet

     

There's so much to learn on this side of Heaven: how much to eat, and when; how often we can have a favorite unhealthy food; what's truly a blessing for us to eat; and how much we can be thankful for God's kind Grace on the a-little-less-than-healthy choices we sometimes need to make.

All over this world of ours, we're growing to have a little more awareness of God's Grace on our foods. We can thank Heaven for the healthy stuff we can only eat occasionally. And most of us can thank Heaven for the milk and eggs that help fortify us almost each day.

But some of us, like me, need to learn more moderation. And we ought to start talking with others about the moderation we already have.

When it comes to me and bread, for example, I'm not very moderate. I'll eat a lot - a lot! - of the wrong breads, every day, if given the chance. I have the potential to go for a large, factory-processed honey bun, every day, if I don't watch myself, and that's despite the fact that I know those honey buns are made of a fine cake flour and other stuff that a body digests so quickly, that it all (right away!) converts to sugars that put a sudden heavy load on those organs that are trying to handle my blood sugar.

And I know the same about the type of bread and the type of sugar used to make canned ravioli. But if there's ravioli like that to spare, and I'm having a difficult day, and I'm stranded for lunch, that's what I have to be thankful for. Yet it's days like this that remind me how much we need to do better than we are.

When we're thanking God for bread each day (both the bread of His word and the bread that helps us to physically live), we ought to be sure we're thankful. We ought to be sure we're thankful, from our heart of hearts, for whatever it is - thankful whatever it is has come from a place of Grace, and that whatever it is will help sustain us and help shape our sense of peace, thankfulness, and sometimes joy.

We also can be thankful for skills gained and lessons learned on those days we participate in preparing our own meals. Of all the things to be angry about while we're living this life, learning through food preparation isn't anything to protest!

In fact, did you know preschool babies as young as a year old, now, are dabbling in the kitchen - and not only at home? Before COVID, some preschools were having family-style meals, where toddlers were learning to appreciate selecting vegetables to eat at the lunch table, or were growing to like putting fresh lettuce on their individual sandwiches, for example.

Those babies were becoming more mindful and contented about food choices that were good for every day, instead of expecting foods that would have been candy-like, every day.

And some preschools took that a little further. Some encouraged their children by showing them the work that goes into cooking from scratch, and the fun in participating. That's something that has the potential to help a child develop, from an early age, in so many ways!

Just a few strengths built by participating in food-preparation tasks:

• Having stronger fine-motor skills (Fine-motor skills are those that give us dexterity, hand-eye coordination, and overall control of small muscles, including those muscles that help us use our fingers. Internet sources like WebMD say we need fine-motor skills in order to stir or mix food, for example, and imply early development of those skills helps better suit us for more complex tasks, such as playing instruments or participating in sports. But that's not all!);

• Having more aptitude to stand or sit still to engage in a task;

• Developing an ability to keep on task longer;

• Being better able to do coordinated, start-and-stop tasks (such as pressing a rolling pin to start, and quickly stopping to change direction);

• Having an overall awareness that food needs work to prepare;

• Knowing it's fun to complete tasks in a group setting;

• And beginning to know there's more to our day-to-day than just eating whatever we see!

It takes thought to make our meals, and to make food more healthy (and tasty). But I do not mean to say we have to have perfect diets, low-fat everything, or anything else on that order.

Instead, I want to say, we can do better at with our everyday ways of living! We can be more aware and active in living a little better.

We don't have to be vegan. We don't have to have organic. We don't need expensive. And we don't have to ban butter and buttermilk. We just need to be more aware.

We may need to recognize there's not one fresh fruit on God's green earth, that will give anyone diabetes!

And we need to maybe think things like: That old, family teacake recipe is naturally low on sugar; the small ratio of sugar to flour makes it nearly two times lower on sugar than a sugar cookie; it has only half a cup of traditional buttermilk (spread over 40 to 50 cookies!); and it's tastier than bread, because of the citrus juice in the traditional buttermilk, and because the just right amount of butter and sugar combine and caramelize. It's a perfect occasional treat, without changing anything about it. It's much lower on butter and uses a healthier flour than croissants do. And it's better to have that SOMETIMES, than lots of factory-made cinnamon sticks from Pizza Hut.

We need to maybe know a little more about how we digest one food compared to another. And we just need to want better in our every day.

Amen?