151–160 of 193 posts
Lesson for startup's to take away from this: When advertising, focus on the value you're giving customers, not on the individual features. For example, say "We'll save you tens of man-hours a week" vs "we run on docker containers [etc]"
Make comparisons with other technology, and use standardized terminology.
Earlier quoted context omitted.
"if product has long shelf life and does not require refrigeration - it is probably unhealthy" There are a lot of exceptions though: dried lentils and pulses, pasta, ground spices (and to a less extent whole spices). Tinned fruit, vegetables, beans and pulses are often fine too. Some vegetables, like onions and potatoes, can be stored for many weeks in a cool environment (not in the refrigerator). Also, UHT milk has…
> Also, UHT milk has a long shelf life and is not unhealthy, although it tastes awful. Sure you're not getting it confused with evaporated milk? UHT milk doesn't taste much different at all, maybe the slightest caramel flavor. I swapped to it when I got tired of running out of milk at random, now I can just stock the pantry and always grab a spare when I kick the one in the fridge.
quick rule of thumb I developed - if product has long shelf life and does not require refrigeration - it is probably unhealthy. fruits and veggies get optimized for heavier weight per piece and longer shelf life, instead of taste. Same thing for every other grocery product.
quick rule of thumb I developed - if product has long shelf life and does not require refrigeration - it is probably unhealthy. fruits and veggies get optimized for heavier weight per piece and longer shelf life, instead of taste. Same thing for every other grocery product.
>if product has long shelf life and does not require refrigeration - it is probably unhealthy. Beef Jerky, dried chiles beans and legumes, as well as canned vegetables would beg to differ. steel cut Oats, carefully stored, will easily survive close to a decade. naturally fermented pickles can last months on end as well. In the US, canned beans and frozen vegetables are among the most opulent excesses of the boomer er…
More like how marketing and PR in the 20th century made americans believers of the garbage we eat today. The OJ industry funded PR tricked americans into thinking sugar laden orange juice was healthy and to be included in every breakfast. The same with cereal by Kellog. And PR somehow convinced us that the processed swill called microwavable dinners was actually food. The rise of PR in the 1900s and its use by the fo…
In general the food industry likes to take single factors and promote the hell out of them as being beneficial while often making things worse (see low fat for example).
quick rule of thumb I developed - if product has long shelf life and does not require refrigeration - it is probably unhealthy. fruits and veggies get optimized for heavier weight per piece and longer shelf life, instead of taste. Same thing for every other grocery product.
They shouldn’t even get optimized for taste. Otherwise you end up with super sweet apples that have less nutritional value than they used to have. It will probably be hard to define what nutritional value is but otherwise we end up fruits and veggies being bred to be fast food.
The story of the Washington Delicious apple is a cautionary tale, bred for appearance to the detriment of all else.
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Anything frozen & prepared seems to be taboo -- like a frozen pizza. But frozen peas and berries are fair game. Everything else seems to come down to branding. I've seen premade refrigerated pizza fly off the shelf. I've seen drinks with all kinds of highly processed ingredients sell like hotcakes. I've seen condiments with a list of ingredients as long as a phone book purchase by plenty of people that eat only "real…
I think many people do have a mistaken impression that frozen produce is less nutritious than fresh. Kind of an inverse version of the "health halo" that attaches itself unjustifiably to products like "pure, natural" cane sugar.
quick rule of thumb I developed - if product has long shelf life and does not require refrigeration - it is probably unhealthy. fruits and veggies get optimized for heavier weight per piece and longer shelf life, instead of taste. Same thing for every other grocery product.
Even easier - only buy and cook/eat things from the supermarket that have one ingredient.
Earlier quoted context omitted.
I do actually wait for a little smoke. It's a very consistent measurement of pan temperature. If I choose a 450F smoke point fat, like canola oil, I know that the pan is 450F when it starts to smoke. I got the reaction wrong earlier, mallard is 300F or so. Caramelization is 400F
Close- wikipedia says 280°F to 330°F - see my comment above. But in that case, like I say in my longer comment, it doesn't make sense for olive oil to catch fire "easily", like you say in your previous comment. What olive oil are you using, if I'm not being too nosey? Sorry if I sound defensive- I'm just really surprised. olive oil is very common where I come from :)
I don't cook with olive oil too often, so I can't say I remember the brand. I looked a few things up, and it seems like different olive-oils have different smoke points.
https://www.jonbarron.org/diet-and-nutrition/healthiest-cook...
According to this, some olive oil has a smoke point of 320F / 160C, but other olive-oils can have a smoke point as high as 468F. I don't know why olive oil has such a different range.
I guess I'll experiment with olive oil more. It is quite possible that olive oil here in the USA is of lower-quality perhaps?
The agro-industrial complex in general convinced Americans to buy trademark branded products instead of real food
I'm not convinced that there's a coherent concept of real food. Most real food advocates I've seen are happy to eat, say, tofu. They'll admit that technically it's processed, in the sense that it's industrially manufactured by pulverizing soybeans beyond recognition then adding chemicals to the big holding vats. But people say it's not highly processed, or it hasn't lost the natural essence of soy, or whatever. I jus…
Just about anyone can make beer, grind flour, churn butter, or bake bread. Even make tofu.