581–590 of 985 posts
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Consumer preference is a scapegoat. You can also make nicotine-free cigarettes, and people have tried, but they just don't sell. Of course consumers prefer the stuff that feels better. They have to.
Sugar free soda?
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My brother was on it for a bit (and should go on it again) and the thing he noted was that it makes it easy to not eat but it gives you no useful habits to keep that up because it's so easy. Which makes sense. I still calorie count everything generally because I know I'll let myself creep portion sizes unchecked.
I don't think it's natural (in the sense of defining health) for adequate homeostasis to require special rituals and constant attention.
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>I was wondering how you could get such a high impact overall. But it seems one in 6 households are on GLP-1 drugs in the US. I had the same question and did some back of the envelope math. The data I have seen says the average American eats 400-700 excess daily calories, and 3600 daily calories total. That means 10-20% excess per person. If everyone started eating the right amount overnight, grocery spend would drop…
> The data I have seen says the average American eats 400-700 excess daily calories, and 3600 daily calories total. That means 10-20% excess per person. If everyone started eating the right amount overnight, grocery spend would drop 10-20%. You're falsely assuming a 1:1 ratio between calories and cost. Unfortunately the big problem with ultra processed food is that calorie rich but nutrient deficient food is way chea…
How much is a bag of Doritos? Compare it with a bag of white rice, dry lentils, raw potatoes - processed is often more expensive.
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About $6/day, Canadian. Only for myself. Not counting energy costs. The core of it is the stuff you'd expect, at least if you remember older stereotypes of the diets of the poor. But it doesn't have to be just the things that would drive you mad. There's room for quite a bit of variety, really. In fact, there's room to eat out sometimes at my current price level. I buy a lot of dry food (naturally dry or dehydrated i…
Thanks for sharing, this is useful advice for a fellow Canadian. If you don't mind me asking follow-ups: Can I hear more about the frozen meat? I usually go for chicken thighs or pork (almost always one is on sale), it's about 8-9cad/kg. What's your cuts of frozen meat, and price point? Also, no frozen nor canned veggies in your budget? And finally, can you describe your typical breakfasts, lunchs, and suppers? You s…
I wouldn't get anything with the bones in if I can avoid it. Even fresh boneless skinless chicken breast is often under 11 cad/kg.
No Frills carries pre-cooked (I still fry them a bit to give flavour and heat them up) meatballs in 1.5 (used to be 1.8) kg bags for $10. If you check labels and do the math they're a pretty good deal. Ground chicken and turkey can be found a few places at $11 (or at least not much more) for 4 lb (beef has gone up quite a bit though). It's not the most pleasant looking stuff, but it works fine for things like chili.
Pork tenderloin often goes on sale in the cryovac 2-packs for $6.60/kg. Sometimes it's even Canadian produce.
Every now and then I might treat myself to some T-bone steak. It's harder to find on sale now, though, and when it is available it's often "cut from ungraded Mexican beef" which I find rather a turn-off. It's probably been a couple years now, actually.
> Also, no frozen nor canned veggies in your budget?
Frozen vegetables are probably still fine but I got annoyed seeing them go from $4 pre-COVID for a 2kg bag to at least $6.50 now. (I can still remember getting them at $2.79.) Canned have, overall, always been more or less a rip-off in my estimation, but I do still get canned tomatoes on sale. Again, chili is a great way to stretch out meat and get lots of healthy veggies and fiber.
(If you really just can't have pasta without a tomato sauce, 2 parts of crushed tomato to 1 part of a basic cream sauce — one of the many uses for that skim milk powder — should get you fairly close for less money. At least based on my reading the labels and doing some napkin math. I haven't actually tried it.)
> You say it's "what you'd expect"
I meant that things like rice and legumes make up a fair bit of it. (As another side dish, I also buy flour in large bags and make dumplings. Pasta is definitely more expensive than it used to be, but it's really going to be meat that drives expense when you cook for yourself.) I don't really eat on a typical schedule; I tend to cram most of my daily intake into a single meal and snack (and drink tea) the rest of the time.
Best of luck out there.
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Thanks for sharing, this is useful advice for a fellow Canadian. If you don't mind me asking follow-ups: Can I hear more about the frozen meat? I usually go for chicken thighs or pork (almost always one is on sale), it's about 8-9cad/kg. What's your cuts of frozen meat, and price point? Also, no frozen nor canned veggies in your budget? And finally, can you describe your typical breakfasts, lunchs, and suppers? You s…
> Can I hear more about the frozen meat? I usually go for chicken thighs or pork (almost always one is on sale), it's about 8-9cad/kg. What's your cuts of frozen meat, and price point? I wouldn't get anything with the bones in if I can avoid it. Even fresh boneless skinless chicken breast is often under 11 cad/kg. No Frills carries pre-cooked (I still fry them a bit to give flavour and heat them up) meatballs in 1.5…
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The potential for overeating chronically has not been possible for most people, in most societies, throughout most of human history. Our current caloric abundance being available to literally everyone in Western society is something unique to the past century.
If you eat 1% fewer calories than you burn every day you will die. You will also die if you eat 1% more calories than you burn every day. Is it possible, really, to suggest that the availability of calories was 100% of the daily requirement of our ancestors, and not 99%, or 101%? That is a level of accident that exceeds belief. It is incredible to think this precise balance could be maintained by anything other than…
It ends up being the opposite. Rather than the body having a satiation response, it controls the metabolism.
If you've ever fasted, you've experienced this. You just don't have the energy to do much other than sit around when you are hungry.
Ancient societies realized this, it's why they'd give out calorie dense meals to their farm labor. For a serf in England, harvest time was often met with a very calorie dense meal. For roman soldiers, they had a diet of meats and cheeses.
I'd also point out that you don't need to have exactly 100% daily calorie intake. You can go a week with just 99% and catch up with 101% the next week just fine.
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After discontinuation of Ozempic, people start to gain the weight again (and buy again more food), that’s why the spending changes again.
People must be getting prescribed this medication in a vacuum without any corresponding nutritional guidance. I can't see any way of going back to my previous eating habits, mainly because I've really had my eyes opened to how mindless some of my eating was before.
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I think it's a bit more popular outside the US than you make it out to be. As an anecdote, I know a handful of people on it in Denmark - and that's despite the local Danish price being higher than the German one and Denmark having notably lower obesity and diabetes rates than Germany. I imagine you'll find that people of certain lifestyles tend to cluster together a bit, with those with more active lifestyles and hea…
Processed foods are easier to modify. Hence, given corporate greed, they are addictive and unhealthy.
Nothing to do with "processed foods" in general, despite a good portion of the affected foods being under that label. It's simply a matter of malicious companies combined with unknowing, unempowered consumers.
By trying to single out something as massively generic as "processed foods", you're just making it easy for companies to avoid the problem: Using and manipulating official definitions to be removed from it as a "solution", justifying the whole thing in the basis of numerous good things being in the same category, drawing attention to other foods in the same category that are more commonly associated with the term despite theirs being way worse, etc.
If you want to fix the problem, you need to attack the problem. That is not processing - it is addiction and glycemic value. Going for the underlying attributes means you cannot redefine your way out of it, and gives consumers a better chance to learn what to actually avoid.
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I think you completely misunderstood what I wrote.
I don't know how else to understand "When comparing things like bread and butter, the ultra processed versions are much cheaper.", other than as a claim that ultra-processed versions of things like bread and butter are much cheaper than non-ultra-processed versions of them.
Whatever it is you are trying to argue in your comment, it has nothing to do with the cost comparison I am making.
> Notably, about one-third of users stopped taking the medication during the study period. When they did, their food spending reverted to pre-adoption levels – and their grocery baskets became slightly less healthy than before they started That’s very interesting and it confirms what i thought about this drug. It’s a life long commitment. As soon as you stop, you end up becoming your old self whereas you don’t lose a…
This is more like someone who is bipolar who is functional when on meds, and goes back to being bipolar when they go off their meds. A nutrition expert cannot fix your brain chemistry, and will power is an illusion. A long term fix is needed for the GLP-1 pathway to properly regulate to the target metabolic profile. Fractyl Health is working on this. https://news.ycombinator.com/item?id=46348199
Lol, what? No one has ever abstained from anything, huh? No one ever quits drugs or alcohol, and no one was ever able to control their weight before this drug? Well, guess that absolves us of all personal responsibility then!