The fact that food has become easier to prepare nowadays is a double-edged sword for consumers

The fact that food has become easier to prepare nowadays is a double-edged sword for consumers.
With the advent of state-of-the-art techniques in food preparation and handling, the life of the consumer has been significantly made easier with respect to food preparation. Meals that were formerly only prepared in foreign countries, as well as those that took long cooking hours and varied steps in preparation, can now be readily prepared from the comforts of one’s own home or ordered and delivered to one’s location. Likewise, meals that have already been prepared in advance can be stored indefinitely via refrigeration and other processes that lengthen their shelf life, and their flavor can be refreshed to seemingly newly-cooked by the simple expedient of popping them inside a microwave oven and pushing a button.
However, this has also not been without its downside. For one, instant gratification in the satisfaction of one’s food cravings has reduced appreciation for the otherwise lengthy preparation process and the simple joys it entails: from preparing the ingredients to working the stove and finally plating the dish before enjoying it, these tasks that increase the value of the experience of eating have become alien to most. Expediency and convenience have also gravely affected nutrition: whereas before the consumption of high-fat, high-sugar, or high-sodium meals would be limited or deterred by the effort that preparing them entailed, now one can easily enjoy fries, burgers, or fried chicken almost instantly and repeatedly because of the proliferation of quick-serve restaurants, delivery services, and other technological and social advancements that have made them ubiquitous.