Cooking your own meals reduces toxic load, increases nutritional density, and constitutes an act of autonomy that is beneficial to health.

noli's read

The idea that home cooking improves nutritional quality is widely supported by research. Observational studies, such as those published in Public Health Nutrition, show that individuals who cook frequently consume more fruits, vegetables, and fewer total calories than those who regularly consume prepared or processed meals. Regarding 'toxic load,' the term is vague, but clinically, cooking does effectively limit exposure to additives, preservatives, and excess salt/sugar often present in ultra-processed foods, which is validated by cross-sectional studies on dietary habits. However, the argument does not account for cooking methods (e.g., burning food) that can generate undesirable compounds, making the claim somewhat simplified. The psychological aspect of 'taking back one's power' pertains more to emotional well-being than to biology, although the link between food autonomy and stress reduction is documented. In summary, the advice is an effective lever for overall health, even if the vocabulary used is more figurative than strictly scientific.

the sources

1. 1Hall KD, Ayuketah A, Brychta R, et al. 2019
2. 2Lane MM, Gamage E, Du S, et al. 2024