281–290 of 387 posts
Not sure this is a good post, but might be so taking the risk. I am snacking right now on some UPF - my 10% vice. However, my 90% is pretty good. One NOT-UPF staple is steel cut oats that are slow cooked. Very easy, healthy and likely as NOT-UPF as you can get. Recipie: 3 cups steel cut oats (I use Bob's Red Mill Organic), 1+ Qt water, 1 Qt Skim Milk, 1+ Teaspon salt. Combine everything into a suitable pot. Slow cook…
Earlier quoted context omitted.
Romanian here: the tomato quality varies by a lot. All stores have crappy "plastic" tasting tomatoes. It's not that easy to find really good tomatoes (in summer you can find them at local markets, in winter... Fancy imports I guess).
Tomatoes are, imo, the prime example and possibly the only one of popular produce, of bland produce in the US. I think it's a combination of having them year-round (they are picked before they ripen for shipping) and the emphasis on color/look being very high. A good tomato tastes much better than most store bought to the point I didn't know I liked tomatoes until I had a garden grown one. Now I eat store bought as w…
Earlier quoted context omitted.
Comparable how? If I compare one meaningless number to another meaningless number on the same scale then I can see which one is larger, but I won't learn anything scientifically valuable or practically useful.
Meaningless how? A lot of significant effects were found, it can't be entirely meaningless.
The previous comment was pointing out that there's an agreed-on definition of what "ultra-processing" means. There is. But there is no such agreement on mechanistic effects of ultra-processing.
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:…
I only get the bacon that says "No nitrates, no nitrites"
The problem isn't the curing, per se. In old school hand curing, almost all the nitrate/nitrite has reacted and is gone by the time you buy the meat.
The problem is the industrialization of the process. In order to not have to inspect the cured meat (as that would take people--the horror!), industry injects a massive amount of curing agents such that even when the meat is "fully cured" there is still a ton of it left in the meat itself.
My ancestors are from Asia. Over there, a saying goes something like this if I can translate it without the color of the language: "Give a man a solid breakfast and he will not make noise around the kitchen rest of the day". Even less colorful way to say it is if you want to be healthy, start with a healthy breakfast. As much as there are all the science around low carb diet and optimizing calories, macros and what n…
The American version "Breakfast is the most important meal of the day" started as a breakfast cereal marketing line, not an endorsement for eating an "English breakfast". I will take the science over old wives tales and marketing bs any day. Even if the science is as poorly done as most nutrition science is.
This also ignores that most European countries emphasize breakfast even less than Americans, and that the British (home of the English breakfast) have a lower life expectancy than most of their western European peers (but not as low as Americans).
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:…
> It's just that "UPF" isn't the right metric for isolating those foods I've heard this criticism a fair bit, and I sort of agree. The only thing is, what is the right metric? And if we don't have one, and know these foods are causing harm, should we just use UPF as a term anyway?
Canned Jalapeño often deploy a similar (but much less noticeable) trick in that the manufacturer grows Jalapeño without capsaicin, and then reintroduce chemically created capsaicin into the can in order to control for spiciness.
Earlier quoted context omitted.
If you believe that about the naturalistic fallacy, you should be fine with carrageenan-stabilized yogurt; the carrageenan is arguably more "natural" than the yogurt. But all this just shows to go you: this whole "UPF" thing is a sort of motte and bailey deal. We all broadly agree that packaged hyperpalatable low-satiety foods (along with liquid calories) are a danger to human health; that's the motte. The bailey is…
> The bailey is all this stuff about how we need to rid the food chain of stabilizers and glutamates and nitrates and preservatives because "bizarre lab concoctions" endanger people. In my case, I'm arguing that doing away with these things, regardless of any health effects they may have, has the effect of eliminating the entire class of foods you have a problem with. > "UPF-free" logos for cane-sugar-sweetened bever…
I'm curious about this. Do you have a reference for this? What is in decline specifically? Number of people drinking sugary soda? Number of sugary sodas consumed per person (on average)? Amount of sugar consumed by drinking sugary soda? I'm curious because it seems the amount of sugar per can of soda has drastically increased since the 90's. If my memory serves me well, a can of soda 20 years ago was like 26g of sugar, today they're like 53 g per soda. At least in the United States.
Earlier quoted context omitted.
> You can see exactly what you're getting without even squinting at the fine print on the back. So the nutrition facts and ingredients list doesn’t convey any new information? The designers managed to cram all that info into an appealing front facing label? And the marketers refrained from soft deceptions and convenient omissions, prioritizing truth and clarity over sales numbers? Sure.
Sure, if you want plain yogurt with no added sugar then you can find that just by looking at the front label. Have you ever been to a supermarket?
Your local coastal city store might have a half dozen plain greek yogurts but I bet there are plenty of areas where they are not stocked because they know it won't sell.
Earlier quoted context omitted.
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”
Earlier quoted context omitted.
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?