To encourage MA residents to eat healthier, Chef David Sneickus is cooking Macrobiotic vegetarian meals at restaurants throughout Massachusetts. He also proposed a bill to tax all processed foods.
February 28, 2007 (Press Release) --
NEWTON MA—February 28, 2007—As a part of his effort to teach Massachusetts residents how to avoid and cure sickness through healthier eating, Newton resident David Sneickus is cooking special Macrobiotic vegetarian meals at The Village Café on Sunday night, for the third straight week
Chef Snieckus, a natural foods chef since he graduated from the renowned Kushi Institute in 1981, plans to continue on to restaurants across the state, that are open to serving healthier meals. In the first two weeks, about 60 people have come out to sample David’s cooking, and the reviews are quite stunning. People David’s soups, grains, vegetables, homemade pickles, and especially his desserts, all of which are made without animal products, transfats, or artificial colors or flavors. His meals do include sea salt, vegetable protein from soy in the form of tempeh and tofu, and from wheat in the form of seitan, as well as many other fresh vegetables, fruits and whole grains. More and more evidence is coming out which suggests that this type of diet can reverse and prevent all kinds of health problems.
It is well documented that Americans are consuming more medicines and diet products than ever before, yet we are sicker and more obese than ever before, and the economy is feeling the pinch. Much has been made of the healthcare crisis lately. There are efforts underway by insurers and corporations to make the average employee more responsible for his or her own health. Consumers may also want to pay attention to this: Organic food is the fastest growing area in the food industry, as local, state and the federal government wrestle with the idea of banning certain foods such as transfats, and high fructose corn syrup, which are being consumed at an alarming rate, and causing cases of adult-onset diabetes in hundreds of children in the Bay State.
Chef Snieckus hopes to get to many restaurants when the tour moves on from Newton, but he has other programs as well. A new bill is under review through a local representative, at Snieckus’ suggestion, one that would tax all processed foods. This would provide incentive for shoppers to read labels carefully, to avoid not only health problems, but increased costs. This may be the only way for convenience and taste-addicted people to make these important changes.
Stay tuned—Chef Snieckus will be coming to your town soon. In the meantime, you can learn more about his offerings at http://www.davidsnieckus.com.
Chef Snieckus, a natural foods chef since he graduated from the renowned Kushi Institute in 1981, plans to continue on to restaurants across the state, that are open to serving healthier meals. In the first two weeks, about 60 people have come out to sample David’s cooking, and the reviews are quite stunning. People David’s soups, grains, vegetables, homemade pickles, and especially his desserts, all of which are made without animal products, transfats, or artificial colors or flavors. His meals do include sea salt, vegetable protein from soy in the form of tempeh and tofu, and from wheat in the form of seitan, as well as many other fresh vegetables, fruits and whole grains. More and more evidence is coming out which suggests that this type of diet can reverse and prevent all kinds of health problems.
It is well documented that Americans are consuming more medicines and diet products than ever before, yet we are sicker and more obese than ever before, and the economy is feeling the pinch. Much has been made of the healthcare crisis lately. There are efforts underway by insurers and corporations to make the average employee more responsible for his or her own health. Consumers may also want to pay attention to this: Organic food is the fastest growing area in the food industry, as local, state and the federal government wrestle with the idea of banning certain foods such as transfats, and high fructose corn syrup, which are being consumed at an alarming rate, and causing cases of adult-onset diabetes in hundreds of children in the Bay State.
Chef Snieckus hopes to get to many restaurants when the tour moves on from Newton, but he has other programs as well. A new bill is under review through a local representative, at Snieckus’ suggestion, one that would tax all processed foods. This would provide incentive for shoppers to read labels carefully, to avoid not only health problems, but increased costs. This may be the only way for convenience and taste-addicted people to make these important changes.
Stay tuned—Chef Snieckus will be coming to your town soon. In the meantime, you can learn more about his offerings at http://www.davidsnieckus.com.
Email
Print
SPAM
