What are the 5 foods that the wealthy "don't buy"? A private chef reveals the "rich person's refrigerator."

What are the 5 foods that the wealthy "don't buy"? A private chef reveals the "rich person's refrigerator."

There is no stronger magic on the modern dining table than the word "healthy." If a package says "high protein," "low fat," "plant-based," or "organic," it gives the feeling of having made a good choice. However, private chefs who support the meals of celebrities and the wealthy are quietly distancing themselves from these "seemingly healthy" products—this content was introduced in the U.S. media and became a topic of discussion.


The article discusses not just "likes and dislikes." What they prioritize is not the appearance of health (so to speak, "the performance of health") but the results such as stable health, recovery, concentration, and performance. From this perspective, many of the "healthy foods" overflowing on the shelves actually appear to be "convenient products made with processing effort."


So, what are the "five foods" that private chefs say they don't put in their wealthy clients' pantries? Each point seems different, but they all land in the same place in the end.


1) Plant-based Meat

First on the list is the popular plant-based meat. Many people pick it up with the image of being healthy and good for the environment, but in the world of private chefs, it tends to be positioned as "not something to be regularly stocked as health food."


The reason is simple: the ingredients and manufacturing process tend to be "industrial." Of course, plant-based does not equal bad. However, in cases where oils, salts, flavors, and thickeners are intricately combined to replicate the texture and flavor of meat, it becomes unclear "what kind of food it actually is." In the kitchens of the wealthy, this lack of transparency itself becomes a reason to avoid it.


This is also the most divisive topic on social media.
"Avoiding plant-based meat is extreme" "It makes sense environmentally"
On the other hand, many voices calmly accept that "if you're eating for 'health,' you should ultimately look at the degree of processing." The fact that discussions arise is proof that this genre has become "food of values."


2) Protein Bars/Packaged "High Protein Foods"

Next up are protein bars and packaged "high protein" snacks. While they offer convenience for modern life—after the gym, during a busy morning, or between meetings—private chefs sometimes regard them as "well-marketed junk."


To break down the nuance of the article:
The act of "consuming protein" itself is prioritized. However, as a "form of food," they prefer to consume it in foods where the ingredients are recognizable.
Eggs, yogurt, fish, meat, and legumes—foods whose identity is clear—are the focus. Bars and processed snacks may become tools for emergencies but are unlikely to become "basics."


The most common reactions on social media are a tug-of-war between empathy and self-defense.
"I get it, protein bars are basically candy"
"But they help when you're busy; reality isn't that sweet"
Comments wavering between "rightness" and "living" reflect the reality of this topic.


3) Low-fat/Diet Foods

The notion of "fat = bad" has persisted for a long time. That's why "low-fat" and "fat-free" have been symbols of health. However, the article suggests that the more affluent kitchens tend to question these labels.


Removing fat diminishes flavor and richness. This necessitates compensating with something else (sweeteners, thickeners, starch, etc.). As a result, "even though something was reduced, another element increases." They dislike this "substitution" and instead prefer "a small amount of the real thing."


On social media, voices like "low-fat is suspicious" and "ultimately, not overeating 'normal foods' is best" stand out. However, since some people need to limit fats for medical or nutritional reasons, posts emphasizing that this is "not a universal solution" also appear. This is an area that's easy to emulate, but moving based solely on trends without considering body type or purpose can be dangerous.


4) Granola/Store-bought Cereal

The representative of healthy breakfasts surprisingly exits the stage. Even "expensive organic products" are sometimes avoided. The reason is straightforward.


Sweet, greasy, increases in quantity, and "makes blood sugar fluctuate easily in the morning."
This is a performance-focused mindset.


The article describes how, for the wealthy, "homemade and adjusted" examples are shared. They control the amount of sweetness and oils and balance the fiber and protein. In other words, the issue is not the "concept of granola" but the "design philosophy of commercial products."


This topic tends to go viral on social media.
"Granola was the symbol of health..."
"Now that you mention it, it does taste more like candy"
"But it has fiber, so it ultimately depends on the product"
The coexistence of shock and acceptance is very modern.


5) Excessive Smoothies/Cleanses (Liquid Replacements)

Lastly, the "overdoing" of smoothies and cleanses. What is being criticized here is not the fruits or vegetables themselves. The point is the "frequency of replacing meals with liquids" and the "short-term focus of the purpose."


Liquid meals are convenient and give a sense of "doing something." However, meals are not determined by a single correct answer. The article describes how the wealthy prefer simple drinks like water, coffee, and tea, enjoying fresh juice on special occasions. This can be seen as an attitude of not making health an "event."


Reactions on social media tend to polarize.
"Denying smoothies is going too far"
"In the end, it's about the importance of 'chewing'"
Another prominent criticism is that "cleanse culture exploits anxiety." In an era with too much health information, the best-selling solution is "simple salvation."


So what can we learn: The "Subtle Conclusion" of the Wealthy

What makes this article interesting is that it doesn't say "eat luxury ingredients." Quite the opposite, the kitchens of the wealthy choose basic simplicity—simple foods with visible ingredients. The body's reaction and sustainability are prioritized over trends.


However, what must not be forgotten here is the "difference in premise."
The wealthy have time, information, and environment. They have people to cook for them, and their shopping frequency and storage environment are well-prepared. The frequent comment on social media, "That's possible because they're rich," hits the nail on the head.


Therefore, what we should take away is not the "same ingredients" but the "same mindset."

  • Look at the brevity and clarity of ingredients rather than labels

  • Prioritize post-meal condition, satisfaction, and sustainability over the correctness of terms like "high protein" or "low fat"

  • Convenient foods don't have to be zero, but don't make them the "basic"

  • Raise the daily average rather than finding the occasional optimal solution


Ultimately, the dietary practices of the wealthy are not flashy. The flashy part is the products and advertisements, while the body always operates under simple rules—this article confronts us with that obvious fact through the lens of "celebrity kitchens."


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