By Vincent Safuto staff writer
November 29, 2003
It's the holiday season, that time of packed shopping malls, kids on Santa's lap and the endless drumbeat on the dangers of holiday dinner.
A recent article in the Press Journal on how to eat healthy for Thanksgiving made me thankful for one thing: that my mother never saw such drivel before making our holiday meals. We would have had very lonely Thanksgivings and Christmases.
Back in the 1970s, there was a guy named Euell Gibbons who touted this "healthy eating" stuff. His patter was fodder for late-night TV jokes about eating tree bark and other apparently indigestible and unappetizing items. He plugged a brand of cereal that actually was quite good, I thought, though in the eyes of the "health-food" crowd, I sealed my fate by putting sugar on it.
At the holiday dinner table, we'd "attack" (as they say in the Marines) while guffawing over Gibbons' latest pronouncements, then retreat to the living room for football and shout rude things at his TV commercials.
Today's version of Gibbons parade around as "registered dietitians," and while I have no doubt that they are nice people who drive the speed limit and have good jobs that pay well and offer benefits, I'm glad that what goes into my stomach is what I feel like having that day and not on some index card in one of their files.
They manage to get themselves quoted in newspapers and spread all sorts of good cheer about how everything we eat can make us fat or kill us, along with suggestions about what kind of snacks to lay out before the meal, if at all. Me, I like potato chips and dip before digging in, but they prefer such wonders as hummus and raw nuts.
The best way to avoid the gastronomic wonders of such a person is to stay out of a hospital, nursing home, assisted-living facility, prison or anyplace else where there's institutional dining.
With such a captive audience, I bet they get special glee out of turning the traditional holiday meal into an unholy glop for the victims, er, I mean, residents. Meanwhile, at home, I bet they're cooking a 20-pound "bird" and stuffing it to bursting with the good stuff that makes stuffing stuffing, not mashed cardboard flavored with bee honey and berries from the tree out back.
All that "nature eating" didn't do much for Gibbons' longevity, by the way. He died at age 64 in late 1975 of a heart attack.
Reducing one's holiday meal to chemical analysis, calorie counting, substituting the good stuff with salt-free and sugar-free things, and calculating how clogged your arteries are getting from the gravy somehow takes all the magic out of the holiday season.
Personally, I take dietitians' advice with a grain of salt. Real salt, not some health-food-store substitute that tastes like wood shavings.
CHESS BLINDNESS: I goofed in last week's column about chess notation. A reader pointed out that Black's third move, in algebraic notation, should be a6. Sorry for the error.
Vincent F. Safuto is a copy editor for the Press Journal. Reach him at ( Vincent.Safuto@scripps.com).
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