History Of Soul Food

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The History, Dietary Patterns, and Diet-Related Diseases behind the Traditional African-American Soul Food Many African-Americans consume what is known as “soul food”, for which, it is very popular within the black community. Soul food is an African-American cuisine that can be traced back as far as African, however, the term itself was not coined until the mid-1960s. It also comprise an important element of the cuisine of the general American south. Soul food was adopted and modify during the African slave trade and it was during this time food African cuisine and southern European cuisine became one big melting pot. Traditionally-prepared soul food have the tendency to be very high in starch, fat, sodium, cholesterol, and calories. This has been very problematic for the black community because it increases the risk of diet-related diseases such as obesity, hypertension, high cholesterol, and type 2 diabetes. The preparation of soul food is the key element of diet-related diseases. Some preparations would include reusing lard, increasing the acceptable amount of sugar, large quantities of salty meats, and overcooking greens. Collectively, have an increased impact of the overall health in the African-American community. Yet because of the fine print terms and conditions behind the health risk of soul food many still …show more content…

This triumphant history is simmering beneath a complicated mixture of endearing and polarizing perspectives. As for many, these are dishes that celebrate a heritage of culinary genius, community-building, and resourcefulness. However, there are many who reach the opposite conclusion and criticize soul food as an exceedingly unhealthy cuisine that needs a warning label, or slave food that is unworthy of celebration (Miller,

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