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How America got hooked on ultraprocessed foods

nytimes.com

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Re: How America got hooked on ultraprocessed foods

#381

Post by Amezarak »

UncleMeat wrote: post #378
Amezarak wrote: post #371

Earlier quoted context omitted.

> And... you are absolutely repeating seed oil panic claims in your comment. Maybe we have different definitions of "seed oils" or "panic claims". Nothing I said is controversial: canola oil as food did not exist before the 1970s, the standard method of creating canola oil involves crushing a massive amount of canola and then using a solvent like hexane to maximize extraction, vegetable oils are one of the primary so…

We did not consume canola oil prior to the 70s. I do not understand why this should carry nutritional information. Hexane is used to extract oil from rapeseeds. This sounds spooky but is pretty deeply studied. It does not appear to make its way into our bodies at measurable levels. "Well it must be something so why not canola oil" is not the right way to approach this problem, in my opinion. The swap to include "flav…

Right, I didn’t make any argument that the hexane used in rapeseed processing is dangerous. Just that those factors are obviously indications it’s a highly processed food.

> Why would we expect there to be a shared pharmacological cause across these different things?

We wouldn’t, and nowhere did I suggest that. Just that it’s probably a good idea to eliminate all these highly processed food items. Maybe they’re fine but the main thing they’re fine for is big food manufacturer conglomerates. If you don’t think UPFs are themselves the problem, that’s fine: getting rid of them gets rid of all these low-satiety calorie dense foods, including potato chips, unless you make them much more expensive because you’re cooking them with lard or something. Which in turn still reduces consumption.

Re: How America got hooked on ultraprocessed foods

#382

Post by vel0city »

OJFord wrote: post #380
vel0city wrote: post #372

Earlier quoted context omitted.

What makes it not "real cheese"?

The 'cheddars' are a weird colour and look rubbery, the 'mozzarella' is a hard block(‽), the 'Swiss cheese' is... I don't know what, which Swiss cheese is it? I didn't look further than that; the parmesan looked most plausible - though '10 months' stood out, I don't think I've seen less than 24 in UK supermarkets, possibly it's a PDO related thing regulating the process. (Whereas the US doesn't respect PDO and linked…

You're able to tell the actual texture and hardness of the cheese through pictures on website listing. Incredible.

Cheddar is expected to be this color in the US market, its common to add annatto to it. There are other white cheddars as well, but its usually expected to be about this color. Its not weird to be in cheese as its commonly found in Red Leicester, Double Gloucester, Cheshire, and Shropshire Blue, French Mimolette, and even other European varieties of cheddar.

Mozzarella often comes in multiple different varieties. There's the "fresh" mozzarella which is sold in the whey, while there's also commonly "low-moisture" mozzarella that's commonly used for shredding purposes. This is true in the US as in Europe. Either way, "fresh" mozzarella can also be easily found at Walmart.

https://www.walmart.com/ip/BelGioioso-Fresh-Mozzarella-Chees...

"Swiss cheese" is a common name for Emmental in the US. So once again, ignorance. Thanks for showcasing it so clearly. I guess Emmental isn't a real cheese either. https://en.wikipedia.org/wiki/Swiss_cheese_(North_America)

So ignorance and pretentiousness. Got it. Thanks for proving it.

But hey, you also said these products didn't even exist just a few comments ago so its not too surprising.

Once again, I'm not saying these are high quality cheeses. They're cheap. They're not fancy at all. Nobody goes to Walmart to get "the good stuff". But that doesn't make them not cheese. Maybe crappy cheeses, sure. Maybe produced in not the right region for a given name according to some jurisdictions. But the standard given was real and basic, not fancy or high end or excellent quality or whatever. I would agree, for good cheese I don't go to Walmart, I go elsewhere. But if all I need is a block of cheddar or emmental or "gouda" or whatever to make some sandwiches, its fine.

If you had said "good" cheese I'd have agreed with you. It's not great cheese. If I'm wanting good cheese I'll go elsewhere. But instead the standard was "real" cheese.

Re: How America got hooked on ultraprocessed foods

#383

Post by benrutter »

nradov wrote: post #274
Scarblac wrote: post #200

Earlier quoted context omitted.

Meaningless how? A lot of significant effects were found, it can't be entirely meaningless.

Which statistically significant casual effects have been found?

It's 2 days later, but the effects found in studies are:

- Increased weight gain contain to the same calories in non-UPF - Consumption of UPF linked with obesity - Consumption of UPF linked with early death

As always, I'm sure you could argue with experimental set up, but.those are the main claims.

Source is ultra-processed people, which I mentioned earlier and someone kindly linked to.

Re: How America got hooked on ultraprocessed foods

#384

Post by colingauvin »

jay_kyburz wrote: post #180
colingauvin wrote: post #141

Earlier quoted context omitted.

If you're worried about the possible, unknown side effects of GLP1s, check out the inevitable, well-known side effects of being morbidly overweight.

You don't need to start with GLP1s. You can start with smaller portions. Folks need to learn how to eat, not another drug.

All available evidence suggests this does not work at population scale.

Re: How America got hooked on ultraprocessed foods

#385

Post by asdff »

scotty79 wrote: post #320
asdff wrote: post #253

Earlier quoted context omitted.

Intensive labor? It is one of the easiest things to do. Here is my process step by step: 1) 32oz of whole milk into a pot, set burner to 6, set a 7 min timer (whats optimal for my burners), walk away. 2) Come back, check temp with thermometer, should be between 180°-190°f. Shut off burner. Set 10 min timer. Go do something else. 3) Come back, put burner on low simmer, set 20 min timer, do something else. 4) Come back…

Compare this to the work and planning involved with peeling aluminum lid from a plastic cup to eat exactly the amount of yoghurt that you want to eat at the time.

You are right, so much mental load running the instapot!

Re: How America got hooked on ultraprocessed foods

#386

Post by scotty79 »

asdff wrote: post #385
scotty79 wrote: post #320

Earlier quoted context omitted.

Compare this to the work and planning involved with peeling aluminum lid from a plastic cup to eat exactly the amount of yoghurt that you want to eat at the time.

You are right, so much mental load running the instapot!

If somebody handed me 32 oz of yoghurt it would be too much mental load for me to decide what to do with it. I would probably end up putting in the fridge and forgetting about it for months.

Re: How America got hooked on ultraprocessed foods

#387

Post by nradov »

benrutter wrote: post #383
nradov wrote: post #274

Earlier quoted context omitted.

Which statistically significant casual effects have been found?

It's 2 days later, but the effects found in studies are: - Increased weight gain contain to the same calories in non-UPF - Consumption of UPF linked with obesity - Consumption of UPF linked with early death As always, I'm sure you could argue with experimental set up, but.those are the main claims. Source is ultra-processed people, which I mentioned earlier and someone kindly linked to.

Those are correlations found in junk observational studies, not "effects".
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