by Purora GmbH & Co KG

When you think fast food, you think pizza. Citizens. French fries. Hot dog. kebab The roll with schnitzel or meat loaf also comes to mind. Depending on where it comes from, fast food has many variants and comes in different guises all over the world. The common denominator is always: time-saving, functional and inexpensive.


The term fast food is not nearly as old as you might think. Appears in the lexicon

the word combination first appeared in the early 1950s. However, fast food has its origins as early as the 1920s.

The restaurant chain "White Castle" from Minnesota gilded from 1921 as the founder of modern fast food chains. Big names like McDonald's or KFC would only start their future campaign of conquest 20 to 30 years later.


From this point on, the idea of ​​"fast food" began to have an increasing influence on traditional food cultures around the world, starting in the USA.

The principle behind it is always the same - simple, cheap production and inexpensive for the consumer. Whether burgers or pizza: in combination with sugary soft drinks, a new food culture was born.


In the meantime, fast food chains, pizza and kebab shops are omnipresent, especially in the urban environment. Seduction lurks on every corner and in every subway station. International and national franchise systems are now an integral part of the fast food culture.


But is fast food - often referred to as junk food - problematic?

From a nutritional point of view, you have to take a close look at what's in fast food. For economic reasons, fast food tends to contain hydrogenated vegetable fats, too much salt, and lots of simple carbohydrates such as wheat flour, glucose syrup, or other types of sugar. The often high proportion of fat, sugar and salt – which is exactly what the consumer likes – is extremely problematic from a health point of view. Too many calories and unhealthy components are offset by a lack of vitamins, minerals and fiber. Furthermore, in the classic fast food culture, burgers and the like are consumed quickly and without sufficient rest and chewing. It is precisely this chewing that enables the necessary enrichment of the food with saliva,

For all these reasons, frequent consumption of fast food is associated with the classic diseases of civilization, such as obesity, type 2 diabetes and cardiovascular diseases.


But is fast food – fast food – to be judged negatively in principle?

If it is possible to optimize the nutritional-physiological value of the food, fast food can be a contemporary form of nutrition in modern society. However, there are a few important principles to keep in mind.

Nutritional findings about the composition of the dishes form the basis for the new fast food - the fast good.

In concrete terms, dies means:

- Less animal and hydrogenated fats, but more vegetable and available fats.

- fewer simple carbohydrates and sugars, but more complex and fiber-rich carbohydrates.

- Reduction of salt content, preservatives and artificial additives

Lots of fresh, colorful fruit and vegetables, various whole grains, nuts and seeds, selected vegetable oils and herbs form the basis of a balanced diet. To a minimal extent, high-quality animal foods can also be part of it.

Fast Food 2.0 relies on natural, fresh, vital substance-rich and - if possible - organic ingredients!

A new food culture, which also emphasizes the importance of one's own health and ecology, has numerous positive effects. Improved personal well-being and more mindful, conscious interaction with oneself and nature.

Soups and stews for to-go, vegetable burgers or freshly mixed smoothies - there are hardly any limits to the possibilities of preparing delicious meals.

Rediscovering the wonderful diverse treasures of nature and making them available to consumers in a tasty and healthy way - that is the challenge for the new generation of fast food

Further links on the topic / things worth knowing about the topic:







The salt-sugar-fat plot, Michael Moss 2014



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