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Fast food and ready meals that are bought in the supermarket and groceries are heavily criticized by professional chefs and feared by the parents. Fast foods are considered to be the cause of obesity and other diseases that contributes to the destruction of our environment and the deterioration of the climate.


Like fast food, ready meals also face stiff competition from a variety of competitors because the prices are cheaper. The first taste impression and the presentation of the food is also important. Everything else is subordinate to this, as is the quality of the ingredients. In order to minimize the price, manufacturers therefore inevitably save on the ingredients: often the packaging is more expensive than the contents.

Fast food chains also use the cheapest ingredients such as the vegetables and even the meat. This usually means conventional production methods and thus pesticide, insecticide and herbicide exposure, low nutrient content as well as all negative side effects of mass animal husbandry and a strong pollution of the surrounding body.


Due to their low price and mass production, fast food and ready meals have the character of disposable goods. And this applies to manufacturers and retailers as well as to many consumers. This is already shown by the fact that in the Western industrialized nations, more than half of all food products end up unused in the garbage.

This throwaway culture is a low appreciation of food. Awareness of the value and effort that a meal of real food ensues is lost, and with it also the knowledge of their psychological, cultural and, last but not least, nutritional value.


This could be the title of the research that shows that fast eating leads to consumption of larger amounts of energy and lower saturation. Those who chew and eat slowly usually consume less energy and stay full and satisfied for longer. This is also related to the brain’s ability to analyze what is eaten. Closely linked to this is the fact that the human brain perceives calories in liquid form worse than in solid form. However, the perception of what is eaten by the brain is critical for the onset of saturation.

With regard to the evolution of man, this is plausible, because traditionally even after the invention of fire, even work was associated with work: Stone Age vegetables were usually much more fibrous and tougher than what we find in the vegetable display today.


It goes without saying that food companies want to sell as much of their goods as possible. As a rule, these are public limited companies whose sole task is economic growth. This should be provided at a minimum speed, according to the wishes of the shareholders. Unfortunately, this is above population growth.

So fast food companies face the problem that their customers have a limited stomach volume. Therefore, they often do not speak of market share, but of stomach proportions. Their biggest challenge is to get consumers to eat more. They master this quite successfully by using plenty of sugar, fat and salt to maximize the appetite of their products.


For all these disadvantages like toxins, low nutritional value, loveless, machine-making and greater hunger, the food industry is calling for relatively high prices. Their argument is the added value that they and their customers see in all these processing steps. Value creation is called the process and, of course, this is connected with an increase in the value of money.

However, it is not only in view of the disadvantages that it is doubtful whether this added value is really worth the price the preparation of a meal is not a quantum theory — fortunately. Because feeding is vital and every human being has the basic ability to do so. Even when it comes to basic processing, this is still not an activity that requires special qualifications.