Earlier quoted context omitted.
Lets test the claim out. https://www.frigocheeseheads.com/en/products/everyday-snacki... > INGREDIENTS: Low moisture part skim mozzarella cheese (pasteurized part skim milk, cheese cultures, salt, enzymes) https://www.walmart.com/ip/Great-Value-Mozzarella-String-Che... > Ingredients: Pasteurized milk, cheese cultures, salt, enzymes https://www.sargento.com/our-cheese/string-stick/string-chee... > Pasteurized Reduced…
To be fair, they listed 3 ingredients and the ones you listed have 4-5. That’s an increase of 33-66%.
How Crisco Made Americans Believers in Industrial Food
181–190 of 193 posts
Re: How Crisco Made Americans Believers in Industrial Food
#182Earlier quoted context omitted.
Except they kind of aren't. Northern Europeans used the same techniques that many other cultures used across the globe: remove as much water content as possible, use herbs that have certain bacteria-inhibiting properties that also taste good, apply liberal salt. Everything is some evolution of this. You may wish to provide an example as to what you mean, because I suspect whatever you are referring to is more modern…
Are you talking about sausage? Because herbs aren't for preservation in sausages. The 'natural' preservative in sausages is celery, which has nitrate, which is then converted to nitrite during curing. 'Biological' sausage makers still do that, because this way they don't have to disclose nitrite additives, althougj their final product has more nitrite than properly dosed regular sausages. I still think there's no rea…
Re: How Crisco Made Americans Believers in Industrial Food
#183Earlier quoted context omitted.
I have a similar rule of thumb: if it's not part of any culture's traditional cuisine, it's probably unhealthy. Long shelf life is not necessarily an issue; I've eaten home-made canned cherries & plums that were 10 years old. Wine can also have a long shelf life (though most don't). But your point stands with the varietals optimized for appearance and tolerance to shipping as opposed to flavor. I've come to realize w…
> I have a similar rule of thumb: if it's not part of any culture's traditional cuisine, it's probably unhealthy. A similar thing I heard often is "don't eat anything your grandma wouldn't recognize as food", and it seems sensible, but the problem with this reasoning is the blurry definition of "traditional" and our general ignorance of food history. For example, MSG is a fairly traditional ingredient in Japan, being…
Or was it lard?
I don't know any grandmas from Japan, but I doubt they would consider MSG to be a traditional food. Rather, it is an additive that tastes like seaweed. To call it "traditional" in Japanese cuisine would be akin to calling maple flavoring "traditional" in Canadian cuisine.
Re: How Crisco Made Americans Believers in Industrial Food
#184Earlier quoted context omitted.
Advice from health organisations is generally not "anti salt". Rather, it's "pro health", that is, those organisations are not telling you to eat less salt because they don't want you to enjoy life, or because they are idiots who don't know how to read the data. In fact, public health organisations have people who are specifically paid to read and interpret the literature, so it's very unlikely they'll be the last on…
It’s far more than the last decade, here is an example from 1983. “Rigorous sodium deprivation can lower the blood pressure of some patients with essential hypertension (at best, 30% to 50% of patients). In the rest, sodium depletion is ineffective and, in some instances, can raise the blood pressure and cause adverse clinical effects. In normal persons, it is difficult to affect blood pressure even with drastic chan…
https://www.ncbi.nlm.nih.gov/pubmed/3510595
Sodium and hypertension. A review.
Arch Intern Med. 1986 Jan;146(1):179-85.
Abstract
Abnormal sodium metabolism may be critical in the causation of certain forms of hypertension, particularly salt-sensitive hypertension. Long-term restriction of sodium intake in patients at high risk for the development of hypertension may reduce the chances of established hypertension occurring later. These high-risk patients in whom subsequent hypertension may be prevented include normotensive patients with family histories of hypertension, elderly patients, black patients, and those with low-renin hypertension. Treatment of hypertension with moderate sodium restriction to 70 mEq/day will significantly reduce blood pressure in a large percentage of patients, particularly known salt-sensitive hypertensive patients. This degree of restriction is also an effective adjunctive therapy for patients receiving antihypertensive medications. There is convincing experimental, epidemiologic, and clinical evidence that moderate sodium restriction helps prevent and assists in the treatment of hypertension in those patients who are genetically predisposed to develop primary hypertension or who already have hypertension. There is no evidence that this degree of sodium restriction is harmful.
My hunch is that for every study we could find in the bibliography reporting that there is no correlation between high salt consumption and high blood pressure, we would find another 10 that say the opposite. Personally, I don't have the time, or the background, to figure out how to evaluate the quality of an epidemiological study. So I base my assumptions on the current expert opinion that continues to be that too much salt is bad for you especially if you have high blood pressure (or are at risk for it, like the review above says).
Edit: also, remember the basic rule that "absence of evidence is not evidence of absence". But _presence_ of evidence _is_ evidence of presence. If 10 studies find "no evidence" that lowering salt intake reduces hypertension risk and one study finds that it does, then we have "evidence that lowering salt intake reduces hypertension" and we do not have "no evidence that lowering salt intake reduces hypertension". How we interpet the evidence we do have is another matter, of course.
Re: How Crisco Made Americans Believers in Industrial Food
#185Earlier quoted context omitted.
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…
"Anything frozen & prepared seems to be taboo" This sort of thing always seems super american centric to me personally. It's common in chinese households to have a stash of frozen dumplings prepared in-kitchen, or frozen steamed buns, or various other frozen prepared foods that are kitchen staples. I get that if it's from a restaurant or big processing plant you might find things questionable, but if you prepare your…
Re: How Crisco Made Americans Believers in Industrial Food
#186Earlier quoted context omitted.
It’s far more than the last decade, here is an example from 1983. “Rigorous sodium deprivation can lower the blood pressure of some patients with essential hypertension (at best, 30% to 50% of patients). In the rest, sodium depletion is ineffective and, in some instances, can raise the blood pressure and cause adverse clinical effects. In normal persons, it is difficult to affect blood pressure even with drastic chan…
From the same time period, I find this review that has found different evidence: https://www.ncbi.nlm.nih.gov/pubmed/3510595 Sodium and hypertension. A review. Arch Intern Med. 1986 Jan;146(1):179-85. Abstract Abnormal sodium metabolism may be critical in the causation of certain forms of hypertension, particularly salt-sensitive hypertension. Long-term restriction of sodium intake in patients at high risk for the de…
I'm quoting the conclusions section but as usual the abstract has multiple sections including a Results section that's a bit large to post (but interesting to read):
https://www.ncbi.nlm.nih.gov/pubmed/23558162
BMJ. 2013 Apr 3;346:f1325. doi: 10.1136/bmj.f1325.
Effect of longer term modest salt reduction on blood pressure: Cochrane systematic review and meta-analysis of randomised trials.
CONCLUSIONS:
A modest reduction in salt intake for four or more weeks causes significant and, from a population viewpoint, important falls in blood pressure in both hypertensive and normotensive individuals, irrespective of sex and ethnic group. Salt reduction is associated with a small physiological increase in plasma renin activity, aldosterone, and noradrenaline and no significant change in lipid concentrations. These results support a reduction in population salt intake, which will lower population blood pressure and thereby reduce cardiovascular disease. The observed significant association between the reduction in 24 hour urinary sodium and the fall in systolic blood pressure, indicates that larger reductions in salt intake will lead to larger falls in systolic blood pressure. The current recommendations to reduce salt intake from 9-12 to 5-6 g/day will have a major effect on blood pressure, but a further reduction to 3 g/day will have a greater effect and should become the long term target for population salt intake.
Remember that this is a meta-analysis and quite recent (6 years ago). I think my hunch above that we'd find many more studies supporting the mainstream view is not off.
Re: How Crisco Made Americans Believers in Industrial Food
#187Earlier quoted context omitted.
It’s far more than the last decade, here is an example from 1983. “Rigorous sodium deprivation can lower the blood pressure of some patients with essential hypertension (at best, 30% to 50% of patients). In the rest, sodium depletion is ineffective and, in some instances, can raise the blood pressure and cause adverse clinical effects. In normal persons, it is difficult to affect blood pressure even with drastic chan…
From the same time period, I find this review that has found different evidence: https://www.ncbi.nlm.nih.gov/pubmed/3510595 Sodium and hypertension. A review. Arch Intern Med. 1986 Jan;146(1):179-85. Abstract Abnormal sodium metabolism may be critical in the causation of certain forms of hypertension, particularly salt-sensitive hypertension. Long-term restriction of sodium intake in patients at high risk for the de…
Re: How Crisco Made Americans Believers in Industrial Food
#188Lesson 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]"
Focus on the value, but have a nice, easy-to-find page which details what you do. Make comparisons with other technology, and use standardized terminology.
Though even then, the features would have to be things people actually expect to get better value from. E.g. "snooze emails for later" vs "our server runs on golang"...though if your audience is super core golang fanboys then maybe the latter would be useful as well :)
Re: How Crisco Made Americans Believers in Industrial Food
#189Re: How Crisco Made Americans Believers in Industrial Food
#190Earlier quoted context omitted.
Based on what? The Chinese used to chew on cinnabar which they believed to be healthy and give longevity but was toxic, since it is actually mercury sulfide.
That’s not a plant.