Theories on the Rise of Diabetes in Mexico

One fact that is often presented in the classroom of fresh MBA students is that out of all the markets for carbonated beverages in the world, Mexicans stand as the number one consumers of sodas. So much is the love of those sugary drinks that it placed the former head of Coca-Cola in Mexico, the former President Vicente Fox, in the running to displace the PRI party at the time and forming the first non-PRI government in nearly 80 years. Recently, The Economist published an article on the high levels of diabetes in Mexico. The article claimed that fatty food, sugary drinks and a kind love of chubby people in Mexico contributed greatly to the rise in obesity in the country. The proximity to the U.S. was also mentioned as a bad influence on the Mexican diet as well as an increasingly sedentary lifestyle. In reality, these factors can be contributed to many countries worldwide, but without an analysis of the class structure and the influences on Mexico and the U.S. of one of the most rich and diverse culinary traditions in the world, a true idea of why many Mexicans have issues with obesity cannot be properly explained.

It is no mystery that when in Mexico you are expected to eat, and as a courtesy your Mexican hosts will ensure that you will eat a lot. Mexico has one of the most unique and delicious food traditions in the world, and to ignore the food and the culture that surrounds it is to ignore a large part of the culture. Despite this, while little kids, or gorditos, are prized as cute and loved children, when they grow into adulthood there is a significant amount of pressure to be in shape and to be extremely fit. It is Latin America, after all, and there is a great deal of pride in the appearance of an individual in most countries in the region. The influx of fatty foods and sugar addiction is not locked into Mexican society for reasons of culture or proximity to the United States. Other countries with strong culinary traditions such as France also have been plagued by youth with sugar addictions and sedentary options, a trend that is affecting most countries regardless of economic growth.

When speaking with Mexicans, the difference in class is often defined in relation to diet. Food plays a large role in Mexico’s class system in that the end products that Mexicans have access to or can afford within Mexico varies among groups. There are also cultural differences in regions and groups in Mexico that may differ from the ideal body type desired in popular culture in Mexican society. While most Mexicans can have access to Coke, many in the country rely on government subsidies for milk and eggs, and base most of their diet on tortillas and frijoles and other traditional basic foods. The core elements of Mexico’s food culture are inherently healthy, based on whole grains and fresh fruits and vegetables. Cheese in Mexico is not similar to the cheddars and mozzarellas eaten by their neighbors to the north and is often a healthy option. Adding too much cream and fat is something that was invented in Tex-Mex cooking, food native of California as opposed to Mexico. Tex-Mex food is often not looked upon as the best option when eating in Mexico. When living in the United States, fresh and healthy Mexican food is now readily available in most parts of the United States, and is often the best and healthiest option when dining out in the U.S.

For Mexicans living in the U.S., a truly passionate food culture where family and community dines together is strong, but the access to cheap and fatty foods in the U.S. has permeated all cultural groups living in the United States. So much is the influence of American food culture on Latinos in the United States that programs to ensure confident children that will avoid eating disorders are broadcast to Latinos living in the U.S. In the end, whether living in Mexico or the U.S., eating well and with close friends and family is a part of being a positive and happy person. With one of the strongest food cultures worldwide, an appreciation for Mexican food and all of the wealth it brings to an individual and community may be the primary reason for obesity levels in Mexico. The end result with happy and full people enjoying their meal without the obsession of weight bearing down on their thoughts each time they take a bite has value in itself. Eating properly was never an issue in Mexico; it might simply be that other options have entered into Mexican culture and have been accepted in many Mexican communities without bias.

Below is a recipe for one of the best dishes to come out of Mexico, Chile en Nogada from foodnetwork.com:

Ingredients
· 6 poblano peppers

Nogada sauce:
· 1/2 cup goat cheese
· 1 cup walnuts
· 1 cup small diced white bread
· 1 1/2 cups milk
· 1/2 teaspoon salt

Filling:
· 1 tablespoon olive oil
· 1/2 cup white onion, finely chopped
· 2 garlic cloves, coarsely chopped
· 1 medium ripe tomato, finely chopped
· 1 tablespoon freshly minced cilantro leaves
· 1 pound ground beef
· Salt and freshly ground black pepper
· 1 cup cooked diced potato
· 2 tablespoons dried black currants
· 2 tablespoons toasted sliced blanched almonds

Garnish:
· 1/2 cup pomegranate seeds
· 2 tablespoons coarsely chopped parsley leaves

Directions

Prepare the poblano peppers by heating a griddle or skillet over medium-high heat until a drop of water sizzles on contact. Add the poblanos, and cook, turning occasionally with tongs, until the skin is blackened and blistered on all sides, about 5 to 7 minutes depending of the size of the poblanos. Remove from the griddle as they are done and place in a plastic bag, let sit for 5 minutes, until the skins are soft enough to be easily removed. Remove the poblanos from the bag, and using your fingers and small sharp knife, peel and scrape off as much of the blackened skin as possible, (a few black specks don’t matter). Leave the tops on and cut small (2 to 3-inch) lengthwise slits in the polios and carefully pull out the seeds without tearing the flesh.

Nogada (walnut sauce):

Add all the sauce ingredients to a blender and process until thoroughly pureed. Set aside art room temperature or keep in refrigerator until ready to serve.

Filling:

In a medium-size skillet, heat one tablespoon of olive oil over medium-heat. Add the onion and garlic and cook for one to two minutes, stirring often. Add the tomato, cilantro and cook for another minute. Add the meat and cook stirring, until the meat is cooked through, about 10 minutes. Season with salt and black pepper, to taste. Add the potatoes, cook for two minutes, then stir in the black currants and the almonds. Remove from the heat. Carefully stuff the mixture into the chiles through the slit, taking care not to rip the chiles. Transfer the stuffed poblanos to a serving platter. Cover with the walnut sauce and garnish with pomegranate seeds and parsley.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.