Soul food health trends

Soul food is a kind of African American cuisine that emphasizes fried, roasted, and boiled food dishes using primarily chicken, pork fat, organ meats, sweet potatoes, corn, and green leafy vegetables.[1] Since it has been embedded in African American's culture for long time with its negative effects on people's health, and given the healthy trends in modern times, both physically and mentally, it is necessary to maintain body physically and mentally fit. Healthy diets also give necessary supplements to our body. modify traditional soul food within the healthy trends and advocate it. This article will describe modifying soul food in five aspects, including soul food with low carb, soul food with low sugar, soul food with low fat, soul food for vegan and soul food in gluten-free. Lastly, it will give high-profile advocates to promote soul food within health trends.

Further information: Healthy diet

Main article: Soul food

Soul Food at Powell's Place

Alternative names	Healthy Soul Food
Type	Main food
Course	Any
Place of origin	United States
Region or state	Northeastern, Midwestern, Mid-Atlantic, Southern (list), Western, Southwestern and other
Associated national cuisine	American cuisine
Created by	LeRoi Jones (Amiri Baraka)
Invented	become popular in the 1960s and 1970s
Variations	Styles of preparation
Food energy (per serving)	Low kcal
Nutritional value (per serving)	Protein  g Fat Low g Carbohydrate  g
Cookbook: Tools for Healthy Living/Healthy Diet

The culture and history of soul food

Being one kind of traditional cuisine of American American in the southern U.S, soul food is also described as “seductive, satisfying, filling, spicy, high-fat, spiritual, traditional cuisine of Black Americans, especially southern Blacks” by African American women.[2] It evolves a long history of slavery, persecution and segregation. To produce a distinctive African American cuisine, slaves that were brought to the USA combined their West African cooking methods with British, Spanish and native American (American Indian) techniques and with whatever foods that were accessible to them.[1]

Functions of soul food

Troisi and Wrigh (2017)[3] claimed that food consumption of food is not only out of hunger, but also for its emotional, cultural and symbolic meanings. To prove that idea, an empirical research was done to analyse how food works in both physical and mental aspects. After the research, they concluded that people's thought, desire and evolution for particular food depend on their mental association and social psychological processes. On other word, both biological and psychological needs affect food choice, implying that comfort food can be applied in psychology.[3]

Factors affecting healthier food choices

There are beliefs, barriers and self-efficiency issues that affect food consumption and food choice. Most commonly, people suffer from time scarcity because of planning, shopping, preparation, cooking, eating and cleaning involved. A survey was conducted between 57 Africa Americas to assess their those aspects that relate to healthy eating. It is found that although people have awareness and knowledge about healthy eating, the survey showed that there are barriers that restrict people's healthy eating, with price of healthy food as main barriers in food choice.[4] Another research also showed that barriers of healthy eating comes from not only the price, flavour, accessibility and absence of social report, but also changes in total energy, fat intake and weight.[5]

More broadly, a project conducted showed that factors that influence diet and life styles come from individual, social, cultural and community aspects.[1] The research showed that high-fat traditional food preferences, kmmonon frying and addition of salted meats to vegetables are based on ethnic differences in dietary intake and culture traditions.[6]

As a result, with those barriers prevent people from healthy eating, the increasing consumption relates to the demand of unhealthy soul food leads to health disparities, such as obesity, diabetes or hypertension. This is especially common among African American, which is one of the largest ethnic minority groups in United States.[4]

Traditional Soul Food

Modifying soul food to fit within health trends

With the improvement of economical status, people who suffer from the hunger dramatically decreases, especially in developed countries. However, more and more people are experiencing stress, over consumption of fast food and sweets, staying up later, etc., which make them suffer from depression, anxiety, obesity, diabetes, hypertension, cancers and so on, especially among those African Americans. As a result, more and more people claim that we should focus on the quality of food rather than the quantity of it.

Although soul food comprises various healthy food such as collards, okra, rice, legumes and sweet potato, it also comprises high intake of fat from various meant, especially pork, seasoned with lard or other animal fats.[4] Along with barriers that prevent Africa America from choosing healthy food, they suffer from chronic diseases such as heart disease, cancer and diabetes. Diet as one of the important lifestyle factors, is important in preventing health conditions, thus recipes of soul food should be modified to be healthy, accessible and affordable, especially in aspects of alternative ingredients and cooking methods.

Dietary Approach to Stop Hypertension to produce healthy soul food is one example of diet plan, to reduce risks of diseases that caused by unhealthy diet. It maintains flavour and acceptability of traditional soul foods and meet people's nutrient requirement at the same time.[2] Moreover, Food of Health and Soul is another local faith community that “support families’ interest in retaining their cultural foods while reducing dietary fat, sodium, and sugar and increasing fiber”.[7]

Low carb is also known as low carbohydrate, high fat. Diabetes Research and clinical Practice found that low carb positively affects glucose control in patients with type 2 diabetes, triglycerides and HDL (high density lipoprotein).[8] It is suggested that ideal diet requires less than 130 g of carbohydrate a day and claims to be promoted as a permanent lifestyle choice through books and websites. For example, people are suggested to eat green vegetables, meat, fish, eggs, and just as well as whole fat dairy and olive oil.[8]

Soul food with low sugar

Desserts with high sugar are commonly consumed for hedonistic rewards, especially among women.[9] However, high sugar intake tends to increase risk of obesity, type 2 diabetes, hypertension, cardio-metabolic diseases and compromised oral health.[10] Instead, research showed that honey is beneficial to health with its "gastroprotective, hepatoprotective, reproductive, hypoglycemic, antioxidant, antihypertensive, antibacterial, anti-fungal and anti-inflammatory.[11] Under that circumstance, honey can be replaced to add sweet flavor, such as dressing on smoothies, spreading on bread, etc.

Soul food with low fat

Although low-fat and nonfat contain more amount of sugars than regular products, called fat-sugar seasaw, the UK government announced guidelines that encourage people to consume low-fat products for the aim of reducing cholesterol and saturated fat in the diet.[12]

When preparing recipes, spices and herbs can be used to replace sodium and fat for flavour enhancers.[7] Soups are one of good examples with low fat but satisfying. Firstly, they are quick and easy to prepare. Some of them are only need to be boiled with water and simple spices, such as pumpkin soup, tomato and egg soup, etc. They have significantly less calories and also convenient and cost-effective. Secondly, since soups can be cooked with various vegetables or meat, such as pork ribs and carrot soup, chicken soup with spinach, etc. that provide different kinds of nutritions that people need.[13]

More over, seen as a comfort food in history, soups help lessen cold symptoms and warm the soul, especially in Winter. As Elizabeth Arndt said, soup increase the feeling of fullness while reduce the total calorie intake. Besides, soups with chowders and stews effectively help meet the recorded daily needs for fiber, protein, vitamins and minerals, thus leave positive effects on people's health and wellbeing.[13]

Soul food in gluten-free

Study showed that gluten-containing food have risks of causing celiac diseases and gluten-induced disorder for those who are in genetically susceptible individuals and there are also people that are wheat allergy. Under that circumstance, Lu, Zhang, Luoto and  Ren suggested more choices and variation in the diet, especially for breakfast.[14] In addition, peas with 85% protein have a rich amino acid profile that will be ideal for people with celiac disease, gluten intolerance and other food allergy.[13] Besides, some grains including brown rice, sorghum, amaranth, quinoa, millet and wild rice are also gluten-free in nature.[13]

However, the research showed that the subjective difficulty in following a gluten-free diet (GFD) comes from main reasons of age, education level, advice on starting a GFD, duration before discovering a gluten intolerance, food choices and ways of GFD management. Accordingly, education about celiac disease and gluten-induced disorder can be conducted among healthcare practitioners to increase their awareness, as well as early diagnosis and intervention of gluten-induced disorders.[14]

High profile advocates: promotes

People are increasingly paying attention to healthy lifestyle. Although soul food are fast and easy to consume in the fast-paced life, where people suffer from healthy issues, modifying soul food within healthy trends become necessary. To better promote soul food within healthy trends, there are three ways for advocating.

1. healthy soul food can be used to satisfy both biological and psychological needs.[3]
2. Secondly, since women mainly prepare food in the family and make effects on later generation, the nutrition programs can mainly target women, as well as people in different socioeconomic groups.[1]
3. Thirdly, culture can be embedded into diet and healthy eating can be advocated in community level. Under that circumstance, It will be familiar and relevant to African American, helping reach them and change their food choice and intake.[4]
4. Moreover, the program can embrace culture facility and relevance and consider environmental influences.[1] Food For Health and Soul  is a successful example of culturally appropriate approach that effectively reaches African American and promotes their healthy food intake.[7]

Since chronic diseases commonly happen on people all around the world, modifying soul food within healthy trends should be promoted not only among African Americas, but also people all over the world. Healthy eating along with regular physical activities, as two main lifestyle factors, can work together in promote health and wellbeing.

References

1. James, Delores (November 2004). "Factors influencing food choices, dietary intake, and nutrition-related attitudes among African Americans: Application of a culturally sensitive model". Ethnicity & Health. 9 (4): 349–367. doi:10.1080/1355785042000285375. PMID 15570680. S2CID 28675715.
2. Rankins, Jenice; Wortham, Jaleena; Brown, Linda L. (2007). "Modifying soul food for the Dietary Approaches to Stop Hypertension diet (DASH) plan: implications for metabolic syndrome (DASH of Soul)". Ethnicity & Disease. 17 (3 Suppl 4): S4–7–12. CiteSeerX 10.1.1.604.7215. PMID 17987695. S2CID 25164395.
3. Troisi, Jordan D.; Wright, Julian W. C. (January 2017). "Comfort Food: Nourishing Our Collective Stomachs and Our Collective Minds". Teaching of Psychology. 44 (1): 78–84. doi:10.1177/0098628316679972. S2CID 151621417.
4. Pawlak, Roman; Colby, Sarah (2009). "Benefits, barriers, self-efficacy and knowledge regarding healthy foods; perception of African Americans living in eastern North Carolina". Nutrition Research and Practice. 3 (1): 56–63. doi:10.4162/nrp.2009.3.1.56. PMC 2788162. PMID 20016703.
5. Wang, Jing; Ye, Lei; Zheng, Yaguang; Burke, Lora E. (2015). "Impact of Perceived Barriers to Healthy Eating on Diet and Weight in a 24-Month Behavioral Weight Loss Trial". Journal of Nutrition Education and Behavior. 47 (5): 432–6.e1. doi:10.1016/j.jneb.2015.05.004. PMC 4761236. PMID 26162481.
6. Bovell-Benjamin, Adelia C.; Dawkin, Norma; Pace, Ralphenia D.; Shikany, James M. (2009). "Use of focus groups to understand African-Americans' dietary practices: Implications for modifying a food frequency questionnaire". Preventive Medicine. 48 (6): 549–554. doi:10.1016/j.ypmed.2009.03.006. PMC 5492884. PMID 19285101.
7. Woodson, Joyce M.; Braxton-Calhoun, Millicent; Benedict, Jamie (November 2005). "Food for Health and Soul: A Curriculum Designed to Facilitate Healthful Recipe Modifications to Family Favorites". Journal of Nutrition Education and Behavior. 37 (6): 323–324. doi:10.1016/s1499-4046(06)60164-4. PMID 16242065.
8. Feinmann, Jane (13 March 2018). "Low calorie and low carb diets for weight loss in primary care". BMJ. 360: k1122. doi:10.1136/bmj.k1122. PMID 29535083. S2CID 3962739.
9. Churruca, Kate; Ussher, Jane M.; Perz, Janette (August 2017). "Just Desserts? Exploring Constructions of Food in Women's Experiences of Bulimia". Qualitative Health Research. 27 (10): 1491–1506. doi:10.1177/1049732316672644. PMID 27738258. S2CID 3183690.
10. Radnitz, Cynthia; Beezhold, Bonnie; DiMatteo, Julie (July 2015). "Investigation of lifestyle choices of individuals following a vegan diet for health and ethical reasons". Appetite. 90: 31–36. doi:10.1016/j.appet.2015.02.026. PMID 25725486. S2CID 35772111.
11. Kadirvelu, Amudha; Gurtu, Sunil (April 2013). "Potential benefits of honey in type 2 diabetes mellitus: A review". International Journal of Collaborative Research on Internal Medicine & Public Health. 5 (4): 199–216. S2CID 43364090. ProQuest 1400613979.
12. Booth, Paula; Edmonds, Caroline; Slivova, Jana (November 2018). "The effects of attitudes, knowledge and beliefs about healthy eating on sugar and low-fat product intake". Appetite. 130: 299. doi:10.1016/j.appet.2018.05.162. S2CID 53257440.
13. Mannie, Elizabeth (January 2010). "Soup for the Soul". Prepared Foods.
14. Lu, Zhenxing; Zhang, Haoyang; Luoto, Sanna; Ren, Xiang (August 2018). "Gluten-free living in China: The characteristics, food choices and difficulties in following a gluten-free diet – An online survey". Appetite. 127: 242–248. doi:10.1016/j.appet.2018.05.007. PMID 29753760. S2CID 21733442.