Here’s an interesting little article on the link between home cooking and health by NPR’s Melissa McEwen that illustrates how we have to be careful about the assumptions we make. There is a tendency with science reporting in the media to simplify complex ideas. This, of course, is necessary when you have to contend with word limits. But that same simplification can bleed over into policy statements, as illustrated in this article. It has been taken as a truism that cooking and eating more frequently at home will lead to overall better health, especially in terms of conditions like metabolic syndrome, a precursor to type 2 diabetes. New research indicates that this may not actually be the case – but importantly, the article also  points out that more research needs to be done to see exactly what the connections really are. This is the scientific method and critical thinking in a nutshell and shows how important it is to be skeptical of broad claims.

Is “Cook at Home” Always Good Health Advice?