Why is “Ethnic” Food Unhealthy?

There is a misconception that “ethnic” food, at least the Americanized version of it, is unhealthy. A lot of biased articles claim they’re high in salt, MSG, fat, etc. Truth of the matter is, the versions we get in the US aren’t from the old country. They’ve been adapted to lower the cost or to suit the American palate.

This is why when Americans travel overseas to sample the foods where they originated, they hate it. And to think these civilizations have been around for thousands of years. They had been doing it right, possibly by trial and error. It’s the American version that isn’t healthy.

What is bad is American influence on local cuisines, where international conglomerates and big money marketing have convinced locals that fast food is “better” for them. Slick advertising convince them that they should embrace American fast food. 

I say, down with American fast food! Embrace local traditions, even if many have been borrowing from other cuisines over the years. Organically evolved fusion food is not the same as forced fusion food.

I personally don’t like the word “ethnic.” It implies an otherness. Is German food less “ethnic” than Chinese food? Why do Americans accept pizza and pasta without question but consider kimchi and injera exotic? It pisses me off when people hear the word “dumpling” they immediately think Chinese dumplings or gyozas.