Where, how and if the person who is cooking the food you eat is someone close to you is not less important than the quality and nature of the food as a whole. Meat from animals raised in normal conditions - freely, with good food is more useful than the meat of an animal which is raised in inhumane conditions and which is crammed with who knows what. Fruits and vegetables that are processed with tons of chemicals have different nutritional value and taste than those grown without excessive human intervention.
When someone close to you or you yourself is cook the food you eat, it is normal to put the best in the plate, and even if you put something extra, it will be passed through your hands, you yourself will carry a conscious responsibility for it. For food cooked by companies and corporations as a product in large quantities for a lot of people, you do not know what it is in it, even if it's covered thousands of standards on paper.
Fruits and vegetables that have no standardized form is not only that it is likely to contain more nutritional value, but are cheaper.
Does the meat spoils that goes through your home? A normal meal lasts one week, with - most of the time standing in the refrigerator, the fruits begin to deteriorate, and the bread hardens for a week, and the second is already moldy. What happens to your food?
Do you glance at the useful life of products? And besides Do you think what is the total shelf life - a month - a year?! There are exceptions, but as a longer shelf life of a food, you must be more suspicious to about the quality of the nutritional properties.
Yes, food preparation takes time, but this time returns to health and energy. To make fried potatoes you must peel them, cut them, fry them, to clear the dishes afterwards. Instead of all that elbow grease you can buy potatoes from the fast food chains and to eat two meals a day, 7 days a week. Even ignoring what potatoes are used and how they are prepared, consider whether it is worthwhile. Maybe there's a reason some food is cooked more slowly and you have less internal incentive to cook and prepare them, and you are doing it accordingly less. Maybe the food is not so useful, or it is simply useful in smaller quantities.
And what you think about the frozen or pre-cooked meals? If you have to choose food that has stood for months in the freezer or one that is recently torn from the garden, which would you choose? The first might be ready for five minutes in the microwave and have the same taste as the second, but has the same nutritional value? I doubt.