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How America got hooked on ultraprocessed foods

nytimes.com

261–270 of 387 posts

Re: How America got hooked on ultraprocessed foods

#261
post #54
post #45

Earlier quoted context omitted.

I don't understand your comment. Trader Joe's sells plain yogurt with no added buttermilk. https://www.traderjoes.com/home/products/pdp/greek-whole-mil... Or you can buy essentially the same thing for less at Walmart. https://www.walmart.com/ip/Mountain-High-Low-Fat-Yogurt-Vani... While there are some people who live in "food deserts" with very limited options, complaints by most HN users about the difficulty of find…

Not sure if they carry it anymore but yogurt marketed as "European style" often has buttermilk: https://oatmel.com/products/European_Style_Smooth__Creamy_Pl... But not sure I would consider fermented milk to be an "adulterant" in a different fermented milk product...

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Re: How America got hooked on ultraprocessed foods

#262
post #245
post #199

Earlier quoted context omitted.

Not GP, but I can offer: real cheese (not squares of individually wrapped plastic, nor grated and mixed with whatever to prevent caking), Walmart.

Real cheese is not rare. It is a little pricey though. Usually north of $15 a lb.

What makes the cheese in the links I provided below not "real cheese"? None are >$15/lb, at least around me.

Note, I agree, they're not fancy cheeses, they're quite basic, plain, and common varieties. But how are they not real cheeses?

Re: How America got hooked on ultraprocessed foods

#263
post #120
post #5

For convenience, my rice cooker has been a godsend. I'm basically making homemade chipotle bowls every day.

Take care of it, don’t scratch it too much while cleaning otherwise the non-stick can leak out. Then it becomes a serious health issue.

Yeah thankfully I went with ceramic, not nonstick.

Re: How America got hooked on ultraprocessed foods

#264

Earlier quoted context omitted.

I know - the extreme majority of them are in rural areas where you'd have to drive a couple hours to get to a grocery store. My MIL lives in one. Guess how they get most food? All that super-cheap rural land.

Are you suggesting that impoverished people with low income jobs and extreme hours should spend some of their missing time … farming?

Yes. A garden is a healthy and productive way to spend your free time. If you have land, EVERYONE should be growing some food.

What are you suggesting they do instead? Scroll tiktok?

>and extreme hours

This is not the problem in rural communities.

Re: How America got hooked on ultraprocessed foods

#265

Earlier quoted context omitted.

It doesn't, actually. It says most people who are in food deserts are in urban areas. The vast majority of food deserts, however, are absolutely not in urban areas. Even if it were true, it still only affects 13 million people. There are 330 million in the US, so it's a non-issue with regard to our obesity problem.

OK, point taken re most people vs most food deserts In any case, I am talking about the availability of items in response to the parent's obviously absurd implication "every food market I have been to sells X, therefore every food market sells X". I am using food deserts as a counterexample since definitionally these are regions where certain items are hard to find. I know (hope?) that the person I am responding to l…

I'm bringing up obesity because the overarching topic is UPFs, which are a primary cause of obesity, which is the main reason they are bad.

Re: How America got hooked on ultraprocessed foods

#266

Earlier quoted context omitted.

If you're talking about American-style bacon, and it tastes like bacon, there's no such thing. They're just exploiting labeling rules by selecting very specific nitrite sources. Nitrites are what give bacon (and ham) its flavor. This is before we get to the whole premise of avoiding nitrates. Would you eat a beet? That's a serving of industrial bacon's worth of nitrates right there. Later (Actually, super bad example…

This is partially true. The use celery extract or whatever they can get away with legally. Smoking is what gives bacon the flavor. Buy your cut of meat, season, and smoke it with a very low temp for long time, you have bacon. No nitrates.

No you won't. You'll have smoked pork. Nitrite curing is the difference between ham and pork, and is part of the source of American bacon's flavor. You can make or buy unsmoked bacon; it will still taste like bacon.

It is weird to me that people try to make an issue out of this, because it's not like the flavor change in cured meat is hard to miss. Just buy some pink salt! Corned beef tastes like corn beef because of nitrites.

Re: How America got hooked on ultraprocessed foods

#267
post #46

Earlier quoted context omitted.

> America just sucks for foodies who don't have unlimited time to get through the slop. I think by definition, being a “foodie” means you have, and enjoy finding, the time to sort the wheat from the chaff. Nobody has unlimited time for anything. “I want to be be a ‘foodie’ but really I just want to be judgy” is a weak argument.

Being judgy is a uniquely American trait that's become popular over the past 20 years.

I thought that, an an American. Then I went to Paris in 2013, and realized it was a learned trait!

Re: How America got hooked on ultraprocessed foods

#268

Earlier quoted context omitted.

I think it’s misleading to suggest a substance is okay because it’s “just” an extract. Normal foods contain lots of substances that when extracted, are obviously bad if concentrated and consumed in larger quantities than would be had during normal consumption of whatever the source is. Additionally, even if that substance is perfectly safe, the extraction process may effectively increase (as a %) the amount of byprod…

At some point with this line of reasoning you fall into the precautionary principle and the naturalist fallacy. I'm fine with people being squicked out by food additives that are products of petroleum chemistry, like benzaldehyde. You can get carrageenan simply by rehydrating and simmering seaweed and then filtering it through cheesecloth. Whatever else is going on with carrageenan-stabilized yogurt, the carrageenan…

> At some point with this line of reasoning you fall into the precautionary principle

Is there something wrong with the precautionary principle? It would be one thing if the supposed benefit was something really incredible, like extending lifespan or curing cancer. Then maybe we should be less cautious. But we're talking about adding something to your ice cream to make it look nice for longer.

> it's about people eating hyperpalatable low-satiety packaged food, which are obesogenic. Getting rid of carrageenan does precisely nothing to address that problem; getting rid of cane sugar, which is not a UPF ingredient, absolutely does.

I'm not advocating anyone eat tons of sugar, but sugar consumption and the obesity epidemic are not very well correlated. I would agree that we should eliminate "hyperpalatable low-satiety packaged food", but if you were to hypothetically ban basically all non-salt/sugar preservatives, stability agents, flavor enhancers, colors etc. then you almost eliminate this entire product category, because it's no longer practical to produce and sell, easy to consume, or as marketable. Even banning corn syrup in packaged food (as a UPF ingredient) would be a positive move because forcing its replacement by cane sugar (regardless of whatever alleged health problem HFCS s may or may not have) would mean that such products become less economically viable, because its more expensive and less stable.

> the naturalist fallacy.

The naturalistic "fallacy" is approximately true for diets. We are animals that evolved in a way that optimized for the consumption of various foods in our environments. We're some of the most wildly complex chemical systems in the world, and we have remarkably broadly adapted digestive systems with a pretty good tolerance, so you can get away with throwing a lot of stuff down the pipe without anything bad happening. But that's exactly why "eat the same foods people always have and not bizarre lab concoctions" is a useful heuristic for health. It's entirely possible that various additives are perfectly fine or even pro-health, but it's not the way to bet as a general principle, and it's impractical to conduct meaningful long-term nutritional studies to find out with any real assurance.

Re: How America got hooked on ultraprocessed foods

#269
post #93

This all has very big "uncured bacon" energy to me (if you didn't already know: there's no such thing; vendors of uncured bacon performatively drive the same chemical nitrite reaction using vegetable extracts). For example: yogurt becomes a UPF simply by dint of adding carrageenan, which is on the order of calling dashi a UPF because of the kombu. It's not that there isn't a very legitimate issue underneath all this:…

Are you confusing pink slime and meat glue?

Re: How America got hooked on ultraprocessed foods

#270
post #255
post #5

For convenience, my rice cooker has been a godsend. I'm basically making homemade chipotle bowls every day.

I don't get the rice cooker hype. Its so easy to make rice in the pot already. Cup of rice. Cup and a half of water. Pinch of salt. Bring to boil then set to simmer. Put lid on. 15 min timer. Perfect rice. The way people talk about making rice online and having to seek out a rice cooker makes me wonder what they are even doing when they fail at making rice.

When Jobs came out with the iPhone were you like “I don’t get it just use a phone and a mp3 player perfect”
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