How America Turned to Root-Based Food |Hacker

All of this has me very high on "uncured bacon" energy (if you didn't already know: there is no such thing; sellers of uncured bacon do the same chemical nitrite reaction using plant extracts).For example: yogurt becomes UPF simply by adding carrageenan, which dashi call UPF because of kombu.

Not that there isn't a very legitimate problem underlying all of this: packaged, highly palatable, low-nutrient-dense, convenience foods are likely to contribute to health problems.It's just that "UPF" is not the correct measurement to separate these foods, and with incorrect values, you may end up in a place like California with Prop 65 warnings.

We encountered a similar situation with "pink slime" (transglutaminase preservation techniques).

> What about the order to call Dashi from the UPF because of the horn

When you use a simile like this, you choose an example that people understand and then, by analogy, extend that understanding to the point you want to make.

Like Horns in Dashi, you say?Dash-it-all, that's a combination I hadn't considered!

> Just that "Uff" for separating that food

I've heard this argument a few times, and I agree.The only thing is, what is the right thing?And if none of us know that these foods can cause harm, should we just use UPF as a term?

There may be a rough correlation, but as soon as you define an objective measure, consumer packaged food companies will figure out how to trick that measure by engineering the food to be good and very tasty while still being very healthy.Another way to think about it might be as meta-formula versus meta-process: it's the content that counts, not how you get there.

I don't know the formula, but it will be a metric that ignores "processed" or "non-natural" ingredients and somehow scores high calories in the absence of fiber or protein.

Apple juice: Sugar calories with no fiber or protein = bad

Apples: calorie sugar, but have fiber = OK

Potatoes: calories and carbohydrates without fiber or protein = bad

Baked potatoes with butter.calories from fat and carbs but fiber = good

The only thing I would like to see is a clear classification of the idea of ​​chemically reducing ingredients to essential components and then recombining them into the original product when nothing happens.If you take milk and reduce it to skim milk powder, add extra fat, and rehydrate with extra cream flavoring, it's not fresh cream again.You also take fruits and pure fructose.If you reduce the amount of water and flavorings extracted from the same type of fruit, they can taste similar to, but not the same as, freshly squeezed fruit juice.

Canned jalapeños often use a similar (but much less obvious) trick in which the manufacturer grows jalapeños without calcicin, then reintroduces the chemically generated capsaicin to control for spiciness.

The point is that, although the list ("NOVA Classical") is used clearly differently, everyone who uses it produces research results that are comparable to each other.

Compare how?If I compare a nonsense number to another nonsense number on the same scale, I can see which one is higher, but I won't be able to learn anything valuable or practical.

Relationship!= Because your relationship can identify a significant effect without specifying its mechanism.In this context: I think it is likely that ultra-processed foods are not associated with health, but UPF foods are very tasty and less filling, which almost confirms this.

A previous comment suggested that there is a consensus definition of what "ultra-mechanized" means.there isBut there is no such agreement on the mechanical effects of ultra-machining.

I don't know, it's a difficult problem, but I think it's a good public policy that when you do these things wrong (like 65 lightning Prop 65 warnings) you lose all the labels that the label tries to provide.

Saturated fat does not improve nutrition and is not healthy.It was the most common type of fat in the human diet for most of history.

In the past, human populations had different diets.The Old Man Diet is a huge mistake because for most of human history there has been one diet for all humans.

The book super-worked people through Chris van Tulleken opened my eyes about upf.I highly recommend it.Leverage the written advantage of a secular institution through the content: https://M.Y.thereoftube.com/watch ??

I don't think adding kombu to dashi would count as UPF by the book's definition.

I don't know if that's the case, but I do know that it contains carrageenan, and they're both just seaweed extracts.

This video is really boring.The first half of it is quite ordinary arguments about the importance of food for health.He makes an argument that I think basically everyone agrees with (packaged food is a major cause of disease).But then he turns to the UPF, says that the definition is fully agreed, and then says that they are all created by large corporations backed by investors.

That is completely wrong.I made mac and cheese from preserved roasted cauliflower (never leave raw cauliflower in your fridge).To melt the aged cheddar cheese I used, I added half a teaspoon of sodium citrate (a wonder ingredient).My cauli-mac is now UPF.No giant corporation does.

My point isn't that packaged food isn't as big of a problem as the UPF people make it out to be.My point is that "UPF" is not the right axis to determine what foods are healthy or not.

Because roasted cauliflower is much better and more diverse and it lasts.Roast the cauliflower on your toaster, put it in a ziploc, and then put it in your fridge.

I think it is misleading to suggest that a substance is good because it is “just” an extract.Normal foods contain many substances that, when extracted, are obviously bad if concentrated and consumed in greater quantities than they would be in normal consumption, regardless of the source.

Also, even if the substance is perfectly safe, the extraction process can effectively increase (as a %) the amount of by-products.For example, and this is completely fictitious, let's say that ice cream normally contains 1 ppm of microplastics, but adding carrageenan increases this to 10 ppm due to the microplastics in the seawater and the failure of the extraction process to remove them.Or even things that are "good" in their own right.in normal doses they can be "bad" in the higher doses found in extracts.

In general, I would say that it is a good solution to avoid foods that contain ingredients that contain stabilizers, preservatives, or color.Maybe they are good but useful vs just eating fresh food and not really needed that way.This race would fall into this category..

At some point with this purpose you get into the normal base and the unqualified.I'm fine with people being fooled by food additives that are terochemicals like Benzaldehyde.You can get the preservative by turning it over and holding the seawater and then straining it through cheesecloth.

Although the Carraltenan-Streententing yogurt is running, by itself, by itself, by itself, by itself, by itself, independent health problems do not talk about these words.

I think this is a really good picture of the problem.There is definitely some (mostly anecdotal) literature that raises concerns about certain versions of carrageenan.But these concerns---which I believe are unfounded---have nothing to do with the wave of concern about UPFs.won't help solve this problem: getting rid of cane sugar, which is not a UPF ingredient, will definitely help.

At some point along this reason you came to the precautionary principle first.

What's wrong with the precautionary principle?It would be one thing if the supposed benefit was something truly amazing, like extending life or curing cancer.Then perhaps we should be less careful.But we're talking about adding something to your cream to make it look good longer.

> Talking about those who eat sweet, low-fat foods that have a lot to do with it. Getting rid of Carrageenan does not solve the problem. Getting rid of surose (the one that is not UPF UPF) is very good.

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.

> Natural error.

Natural "Faristacy" is about right for food.Animals have evolved in ways that improve the use of different foods in our environment.We are part of the world's chemical system and we have discussed the best digestion so you can leave a lot of what is going on.Too many things are perfectly good and even healthy, but have no idea how to use it to conduct meaningful food research to determine with any real certainty.

If you believe in the wisdom of a natural expert, you can choose to settle down with the carers.Karberman is more "natural" than yogurt.

But all this just goes to show: this whole "UPF" thing is kind of a mote-and-bale deal.We all agree that packaged, hyperglycemic, low-saturation foods (with liquid calories) are dangerous to human health;This is the motive.All this fuss about how to rid the food chain of stabilizers, glutamates, nitrates and preservatives because "weird lab concoctions" are putting people at risk.

A proper food classification system would not have this problem and would not be a way to torture people to compilers and transglutaminase when creating a good beverage "Upf-free" logo.

Bailey is all about how to remove food of stability and Glutams and Gilums and Nitham and joys - that is putting people in danger.

In my case, I argue that the elimination of these things, regardless of any health effects they may have, has the effect of eliminating the entire class of food you have a problem with.

> "Logo" logoo to drink with sugar give milk with sugar.

I'm not saying people should drink Coke (Coke contains everything besides high fructose corn syrup, and I doubt people should drink it), but the obesity epidemic doesn't correlate well with soft drink consumption.The latter has been declining since the mid-1990s.

I think you're arguing for something beyond the basic blizzard, but it was hard to tell the "UPF" wake;First of all you think we should stop paying for Takis (right!) But I also talk about Yogurt (it won't happen).I'm not trying to agree with your point about health;So I'm trying to justify it, it has 65 level levels.

Proposition 65 people make many of the same arguments as you, especially that we should adopt the precautionary principle more formally.That's why there are cancer warning labels on bags of organic sweet potato sticks.And that's why no one takes these labels seriously anymore.

But the UPF ban will not do that.Potato chips are not over-processed, but it seems like a low-calorie meal.Pastrami is highly processed, but it does not seem to be as crunchy or inferior to roast beef.

Almost all potatoes are on the surface.Even the bad ones will be expensive if they are to be fried in oil or bread instead of similar oils.

French fries are 100% bad for you.0% unsweetened yogurt is bad for you.You are defending a scheme that says some yogurts are unhealthy and some potato chips are healthy.Very simple question.

I'm skeptical that thinly sliced ​​potatoes fried to a crisp in olive oil are bad for you.

I don't believe that unsweetened yogurt is bad, although some would say so because of the saturated fat content.Really, very few people eat unsweetened yogurt in real quantities, except perhaps as dips.

I mean, at the point where you're arguing that fried potato chips are healthy, I think we've started argument trees and we can leave it at that.

I think if you don't feel the need to explain, then you're probably right.

Would it be better if I drizzled the same amount of olive oil over the baked potatoes instead?Is this for potential oil heating issues or something else?Are you just one of those people who believe that carbohydrates are the cause of the obesity epidemic?So chips are bad because of their carb content, while plain yogurt is good?

- Made from a plant that is historically considered

- has a very high input/output ratio

- It usually contains common steps such as hexane and Deodorization steps to make the final product bearable

Yes.I don't consider the definition if it doesn't appear.

Personally, I don't stick to any particular "seed oil" claim, but vegetable oils are the main ingredient in almost all UPFs, are very calorie dense, and canola/soybean oil has gone from almost zero to being one of, if not the largest calorie source for Westerners in just the last few decades;Canola oil wasn't even consumed until the 1970s. They would definitely be one of my prime suspects in the obesity epidemic.

It is certainly true to talk about how bad chips are when we talk about how high-calorie they are in oil.

I think that can be tolerated with the Nova classification.And... you definitely repeat the seed oil panic claims in your comment.

In another comment, you said frying French fries in olive oil would be healthier.But this doesn't change the calorie content of the final product compared to chips fried in canola or sunflower oil.

> And... you absolutely repeat panicky claims about seed oil in your comment.

We may have different definitions of "seed oil" or "horror claims."Nothing I've said is controversial: canola oil didn't exist as a food before the 1970s, the standard way to make canola oil involves crushing large amounts of canola and then using a solvent like hexane to maximize extraction, vegetable oils are one of the primary sources of calories in the 21st century, and they're abundant worldwide.

I would think of a "panic panic" as "eggs about cancer cancer" but you're not used to a lot of people who don't."Egg.";Some studies explain how honestly it is in my mind.

I can do the simple heuristic I described earlier.

> But this will not change the calorie content of the final product compared to chips fried in canola or sunflower oil.

Because I have to think of calorie to be the true explanation after healthy health problems.Each food, 100% not a lot of most of them, receives the same results in the same references, etc.have a lot of animals available in a long time to have little foods.Thes and a lot of foods and a lot of foods have a lot. So muchKraft and millions of kraft and the gener's mirals, the actors do not have to work, and that is the best medicine.So,.You

>The latter has been in decline since the mid-90s.

I'm curious about this.Do you have a reference for this?What is special about the decline?How many of us drink sugary sodas?Number of holy sodas drunk per person (average)?How much sugar is consumed by drinking sugy sodas?I'm curious because the amount of sugar per can of beef meat seems to have increased dramatically in the 90s.20 years ago it was like 26 G of sugar, today it is about 53 g per soda.At least in the United States.

I don't think your memory is very useful to you.A 12-ounce can of Coca-Cola contains 39 grams of sugar, which hasn't changed in a long time.(Some people claim that switching sugar from sucrose to high-fructose corn syrup had a harmful effect, but there's little evidence of that.) Other brands have a little more or less sugar, but that's probably the most consumed.

Sugar consumption per capita has increased slightly in recent years.But ironically, this number was higher in the 1970s, when the population was less obese.

You can go to any Asian grocer and get thin-sliced pork belly and cook it up yourself to see the difference. It is not subtle. For American bacon flavor, you need nitrites (nitrates are a slow-release source of nitrites).

If you're talking about American-style bacon, if it's like bacon, it's not.They are taking advantage of the labeling rules by choosing very specific sources of nitrites.Nitrites are what give bacon (ham) its flavor.

This is before we even get into the whole premise of avoiding nitrates.Do you want to eat beetroot?That's a portion of industrial nitrate bacon.

(Actually, a super bad example, because the concerns are nitroamines in the presence of protein. Point to the illegality of nitrite-free bacon stands!)

> Nitrites give bacon (and ham) its flavor.

Do you believe this?

Because this is the first time I've come across this argument.

The explanation I've heard is that there are food safety concerns from legitimate bacteria (Salmonella and Listeria, IIRC) that are causing the use of nitrites.And even that is dangerous in itself.The benefit/risk ratio is also reasonable for nitrites.

Certainly.I put the lard and sprinkle with salt.Safety is definitely not a safety issue.Sometimes I put a pinch of pink inside, and my duck is confused, and it comes out.Nitric oxide interacts with myoglobin in ways that affect your sense of taste;It is a kind of miracle that I understand that the sweetest things (in spite of the bitterness of the feeling) have nothing to do with food.

Both.Curing is a preservative technique and likes bacon and gambetel.Like many food preservation techniques (jams, etc.), curing was developed first for preservation, and then began to enjoy the flavor transmitted by humans.

There is no ingredient list on Coleman bacon.However, Applegate bacon contains celery powder because it is a source of nitrates.See https://en.wikipedia.org/wiki/Celery_powder.

I don't know much about brands but there are good reasons to buy fancy Bacon over Smithfield and Hormel, because of the quality and ethics of introducing animals.But nitrites are not one of those reasons.

A big burger here in Australia will have beetroot and bacon.and an egg, probably pineapple too.lettuce,tomato,cheese.hmm..I know what I want for lunch today.

I could understand the chin when I was down, but the warm weather made me go in the morning.

This is partly true.Use celery extract or whatever they can legally use.Smoking is what gives bacon its flavor.Buy your piece of meat, season it and smoke it at very low temperatures for a long time, you have bacon.No nitrates.

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

I don't like when people try to do this problem, because unlike the change in the taste of the taste of the medicine it is difficult to leave.Just buy the salted orange!Bada beef tastes like cornmeal because of nitrites.

If there is a thing a reasonable person can do with pork belly, I have done it. I think you have the higher evidentiary burden here, regardless of our respective experience. You can check Ruhlman's Charcuterie and Salumi books, you can check AskCulinary, you can check the food Stack Exchange, you can just notice that literally every packaged bacon product, whether or not it claims to be cured, is in fact cured (usually with celery powder), or, of course, you can just take some sliced pork belly and make a 5% pink salt/salt mix and throw it in a zip in your fridge overnight and see.

I like that you eat pork.me tooI don't mind calling it "bacon".Not American bacon, bacon is called all kinds.But nitrite is part of the distinctive flavor of American bacon.

Because we can only point to two undisputed products, even if we can point to hams, hams, and beef.We met with bacon and sellers about whether their products are treated.We only see because he lied.

You still get industrial levels of nitrates/nitrites.They just fill it with celery extract.

The problem is not something exploding by itself.In old school fashion, it's almost a nitrate/nitrite response and a go when you buy meat.

The problem is the efficiency of the process.To avoid checking the cooked meat

Everything that previously had to be shaken or stirred now contains carrageenan.Although this is common, milk-based drinks, creams, cream salads, and even ice creams are often undeclared.

Do you have a source for the transglabiamins used to download Slime Pin?This is the first I've heard of it.I think they are mixed with ground beef.

That text is very confusing.It is said that transglutcase, in the manner of the manner of meat, removed from the bacteria, is the same thing as the pink skim.Lean Goodying Dealing Beaef, Seat Call Pik Skime, comes from cattle.However it is produced, it is still a cow.It cannot jump out of bacteria.

Reading the Wikipedia Traini it's interesting that different things are different, even if they all contribute to beef in some way.

Confused obviously.I almost didn't read it.I just remember, as a fan of meat glue (at one point gluing two skirt steaks together! Awesome!) that TG was at the center of the "pink slime" controversy, as one of the ways manufacturers made marketable products from mechanically separated meat.

I do not agree that this is a real problem!That's just my opinion.TG is more than enough to make a "upf" food, but many meat products with TG can be better than not "fruit oil in olive oil".

European milk is also introduced with carrageenan.Also: you restrict your milk until there is a cage, so you don't talk.At least our milk doesn't glow in the dark.

> European yogurt is also stabilized with carrageenan.

That's not my part of Europe!Here in Norway, dairy has only two components: milk and cultural preservation.Solid yogurt adds fruit puree and sugar.

As a European who moved to Canada and spent some time in the cities, something that really surprised me was finding healthy food options for the unhealthy.Food was a bit of a concern before moving in, but I didn't know how to handle it.

Even something as simple as yogurt is crazy sweet/sweet compared to European varieties.Ingredients banned in Europe are routinely found in products, and something as simple as bread contains many preservatives (as the article points out).

And I'm a vegetarian, I think people who eat meat have the added concern of antibiotic resistance because antibiotics are given to farm animals.

Not just sugar/no sugar.It's the amount of sugar.Sometimes I like sweet yogurt as a snack.Especially for children.The problem is getting something that has a reasonable amount of sugar in a reasonable amount.

When you sugarcoat the crazy with a super-active enthusiasm, you teach people to expect their brand to be sweet in their hearts.Heck, people expect more from ordinary food.I honestly think there is a big problem as opposed to nothing good at all.

It is labeled as "plain" yogurt.It still has no added sugar if you're cheating.For example, Trader Joe's "plain yogurt" is a mixture of yogurt and buttermilk.

Some people living in "food deserts" have limited access to healthy foods. The majority of HN users' complaints are untrue.

FWIW, Greek yogurt is not the same as yogurt, it's a different product.Those two items are not "essentially the same thing".Low-fat/non-fat yogurts are also the largest market in the US.Traditional plain milk yogurt is more available now than it was a decade or two ago, but it's still not as popular as the high-sugar flavored ones.

I hate the low fat/no fat cracker that has been here for decades.Removing the fat makes food tastier and less filling.Not to mention that extra sugar is usually added to make it taste better, making it at least as bad, if not worse, than with more fat.

Even if they add fat, it's really nothing more than thin yogurt, so I don't see how to have a problem with yogurt and terracacotta yogurt.

The stuff at Walmart has pectin in it as a stabilizer/thickener.which, although smooth, has properties similar to impuritiesand is not allowed in plain yogurt in Germany.(Although fruit/flavored yogurt is usually added)

> While some people live in "food deserts" with very limited options, most HN users' complaints about the difficulty of finding healthy food are not true.

You have made some broad assumptions here.I have lived in and around one of the largest cities in this country, in and around various neighborhoods in the far suburbs.I only had trouble eating healthy (according to my definition of healthy) when I lived in fancy or trendy areas, and always at a significantly higher financial cost.

I think either your concerns are less limiting than my others in this thread.Or you're too privileged to have a clear picture of how vast, scattered, and unsustainable the American "food desert" really is.

I didn't make any sweeping assumptions.You can buy healthy foods like frozen vegetables, raw chicken, ground beef, potatoes, beans, rice, apples, olive oil, plain yogurt anywhere.I travel a lot and have seen these foods widely available in neighborhoods that aren't too cheesy or trendy.They're usually not cheap, and if you have some storage space, you can stock up when stores have discounts to save even more.

There is a small fraction of people who live in food deserts and we should help them.Probably the best thing we could do to make the many food deserts thrive would be to fund the police and enforce shoplifting laws, especially against organized retail shoplifting gangs.episode).

Kroger near me has four brands of Greek yogurt, no sugar, and three brands of plain yogurt with no added sugar.Each of these brands sells different fat yogurts in quart and cup containers.It looks like it's eight feet wide on the shelf.

Food manufacturers do as much work as consumers.You will see deceptive marketing on many foods."No added sugar" does not mean no added sweeteners.This means that sugar has been replaced with an alternative sweetener.

Are we still talking about yogurt?I don't struggle or have to go out of my way to buy low sugar yogurt.I buy sugar and yogurt with sugar and yogurt with 2g of added sugar and there is always a lot of choice clearly in all the other options.

Well, the professional department knows what the impact of their output is.If they change it, the guest will eat differently, on average.

So we can say that it is reasonable for people to research and choose the yogurt that they think is the best, but we know that most people don't do that.And they prefer to give sugary yogurt from the supermarket the best place.

What's wrong with doing research once for the middleman and running the supermarkets to give the place a level?People can make different choices if they want.

This could result in people buying more donuts and donuts from the breakfast bakery section, rather than making sweetened yogurt harder to find.

If it were just about the choices adults make about their own bodies and those choices had no external effects, then of course that would be fair.

See?Like opening your eyes?It's on the front of the package in big letters.You can see what you get without the case in the fine print on the back.

> You can see exactly what you're getting without even squinting at the fine print on the back.

So the nutritional information and ingredients list do not contain new information?Did the designers manage to get all that information into an attractive front label?And marketers prefer soft deceptions and the truth, of course.

Many people in this thread fail to complain that the yogurt selection is probably not evenly distributed in the American leadership.

Your local beach town store may have half a dozen plain Greek yogurts, but I bet there are many areas that don't stock them because they know they won't sell.

I would lose that bet.I eat plain unsweetened yogurt.I've seen it on supermarket shelves everywhere, not just in coastal towns.

But hey, don't take my word for it.Most major supermarkets now order online.Pick some small to medium sized cities at random and see what kind of dairy products are available in the local supermarkets.How to treat people with posting pain free reviews, how to report here for other fact checks.

> Every grocery store I shop at has unsweetened yogurt.It's right there on the shelf, just look at the label.

Large parts of the United States are designated as food deserts, where the best choice for food may be a convenience store attached to a gas station.Find a good yogurt with added sugar.Your particular experience is exactly that.

You can find simple Yogis or Yogis that are often used in American stores, not supermarkets.

I'm not sure why you mentioned food culture, because it's not talked about

> I pointed out that it's not actually public

You actually pointed out that food deserts exist and claimed that this means that plain yogurt is not widely available, which you point out does not support the conclusion you draw.

My information is 100% accurate, and my experience has been calculated.Plain milk with no added fluff is available in many superbets across the country.I have actually seen it in poor and rich areas.

But you don't have to take my word for it.Don't do it, you can watch it.

Wow, 100% correct?Okay, I can't have any doubt about that.I guess I can't argue much about overinterpreted anecdotes and a non-expert's absolutist analysis on a nuanced topic.You should start a Tiktok or Substack or something, you're leaving money on the table.

It seems that food is expected to be approximately 0].I don't interpret my food availability as proof that food choices are not <general>.Assuming that we serve people.

Although I don't live in a desert where such stores are the only option, I can actually find plain yogurt at gas stations.Even in a small refrigeratorin drugstores in the city, etc.

Now, fresh produce, if you're very lucky - very expensive (you're talking), little packets of chopped carrots and other things that people can buy as snacks, anything other than salted butter that can be used as cooking oil, and many other things, sure, you'll be sol, but plain yogurt (usually with plain water) is the norm.

I have also found tasteless yogurt in gas station convenience stores

My problem is less with the milk and more with all the stores, which is that "advertise that "X product can be found at all the grocery stores"

A good example of a food desert would be an indoor location, when I first heard about this opportunity, they were talking about places in Oakland, California.Unfortunately, it's only a short walk away from the MECCA of the US.

> Although there are no specific factors, there may be other influences that contribute to food deserts, including mobility, pre-existing health issues, irregular work hours, fast food culture, and lack of proper nutritional knowledge.

Qualifications seem to be what they want.

Not really.It is said that most people who find themselves in food deserts are in urban areas.However, most food deserts are not located in urban areas.

Even if this is true, it still only affects 13 million people.There are 330 million in the US, so it's not a problem with our obesity problem.

Well, point taken in most people's dining rooms

Anyway, I'm talking about having clauses where the parent has us, "I sell x at all grocery stores where X sells, so all grocery stores sell x."

I use the food desert as a counterexample because it is a section where some items are difficult to find.I know (hopefully I'll answer that maybe I don't believe that foodies here often have similar levels to places like places

I really don't understand why you bring up obesity. It seems very far from what is being discussed.

"...how hard it is to find healthy food options compared to unhealthy ones."

That is, of course, if you limit your shopping to Dollar General and Casey's.If you spent time in a real grocery store, you would consider your comment to be false.

The story is the main of the most expensive, most important costs, as well as the best customers.those who are furnished or or more than cutting the tails of the same color of the same stems with a pet in the shopping store.

The data does not support your theory.The United States ranks 3rd for food quality and safety.USDA PRIME FREE INSTITUTIONS AVAILABLE.

The US doesn't have a food safety problem, it has a problem with widely available UPF, along with many other factors (cost, time, distance to fresh produce, etc.).

Roman here: The quality of the plant is different.Every store has a bad "plastic" tomato flavor.Good quality tomatoes are not easy to find (in summer you can find them in local markets, in winter... easy "bottles".

"Plastic" tomatoes have nothing to do with their nutritional value or the inclusion of dangerous compounds.It's just a cheaper variety of tomato, with thicker skin and more likely to harvest earlier for shelf conditioning.So these so-called "plastic", or expensive, tomatoes have exactly the same level of harmful chemicals in the EU - not at all.That was my point, that this level of safety is accessible to the poor and the rich, regardless of their money.

My wife won't let me buy tomatoes in winter.And even summer tomatoes pale in comparison to Mediterranean tomatoes or the ones he grows in our garden.It's not the same ballpark.

Tomatoes, IMO, are a prime example and probably the only popular, benign crop in America.

I think it's a combination of being stored year-round (picked before it's ripe for export) and the emphasis on color / appearance.I didn't know until growing in the garden that good tomatoes taste better than many store bought tomatoes that I love tomatoes.Now I eat store bought but it's not the same.

I couldn't find almost any fruit/vegetables.

Really?I grow blueberries, strawberries, several cultivars of hot/saucy peppers, zucchini, yellow squash, tomatoes, garlic, bush beans, and several different herbs, and without a doubt they ALL taste better than the store bought version.That's not to say that the store versions are always bad, but you know the homegrown one every time.

Tomatoes are different though.I don't know what tomato is like.I don't like them because they are not very tasty (when mixed with other food products) and thin.

It's not that homegrown tomatoes just taste better, they actually have flavor.

I mean, in most of America, they're a seasonal product.If you go to Pete's (a grocery chain in Chicago) in August, you'll get some delicious tomatoes.You usually won't go anywhere to get fresh tomatoes (maybe cherry tomatoes) in April.

It's not just the "genre" of the store, it's not the "genre" of the store.Stores like Dollar General carry groceries.They usually do not carry fresh food.So it's not that their tomatoes are somehow bad, that's why they don't sell tomatoes.It's not that their meat is bad, they don't sell fresh meat.They sell almost entirely pre-packaged goods.Think of household small products and gas package items (small packages of soap) and you can increase ~800m^2.

If it's not good enough to sit on the shelf for a few months, you won't get it at Dollar Life.

As for real fresh foods (the kind you can find in real grocery stores), they are strictly regulated.You can find fancier varieties at fancier grocery stores, but at the end of the day, the yellow onions at Kroger are about the same as the yellow onions at Safeway, Publix, Albertsons, HEB, or Whole Foods.

> But this steak is up to the standards of a cheap grocery store cut.

Also speak as Europeans, no they won't talk.There is a huge difference in quality for width between meat shops and brands (suppliers), depending on how the animals were raised, fed and treated.

Here in Austria there are many scandals covering the bad conditions of animals in meat factories (living in cages, lung infections, etc.) but the meat cuts are approved by the AMA.I also did some work for the farm technology sector and the animal conditions I saw in some (mostly) EU countries were very appalling as in the stories.It almost made me go vegan.

Sure, it's technically safe to eat (probably) because of all the antibiotics they pump into those animals, just like in the US, but the quality varies greatly.

And as his brother said, there's also a big difference between the quality of fruits and vegetables you find in supermarkets, depending on where they come from and the conditions in which they're grown.

That's why I don't like blanket statements like "this is how it is in Europe".No, it's not, it's just a dot on the map, but it actually varies a lot, it's a friggin' continent.

You're right, but the difference is that companies doing this in Europe are breaking the law if they treat cattle with large amounts of compounds, whereas farmers in the US do it because the basic approach is so different.

In large parts of the country, these "non-wholesale taxes" are the only option.In others, you will not have them either - the convenience of gas stations will take their lives.[1]

I'm familiar with what Dada refers to, having spent a decade leading retail buying teams in the US.Even with many different food retailers in urban areas, the typical American grocery store can be a difficult place to shop for someone with specific food allergies.Hopefully people who live in the San Francisco Bay Area will appreciate that this is an outlet in both the diversity and variety of stores.Products that are typically sold in the Bay Area.

Is there a better source for this information?I get that you're at least bringing up data for discussion, but honestly, I don't buy it, I've lived all over the US from rural farm communities to Manhattan.I think I can tell from that map where I live right now, since I'm on the border of IL/IN and Lake Michigan, and it has a small reference to a "food desert", but it's not.

At most supermarkets, shop the perimeter and avoid anything in the center.While individual floor plans vary, this one will focus you on fresh produce and meats and dairy, and avoid a lot of bulk stuff.

The SF Bay Area is hardly exceptional.There may be more specialty grocery stores here, but the big supermarkets where most consumers buy most of their groceries are like anywhere else.If you compare a Safeway in Mountain View, California to a Publix in Daytona Beach, Florida or a Kroger in Toledo, there isn't much difference in the products available.

Spyway has an in-house organic brand, "O organics." I would easily go on the safe side and only buy organic food. I don't know if the same is true for Publix or Kroger.

Update: Chatgpt tells me that PUBLIX calls it "Greenwise organic" and Kroger calls it "Simple Truth Organic."

Please realize that your ordinary foreign assessments of the assortment of these stores are seriously flawed and are not based on real data.If you think about it, you'll realize that it doesn't make sense for a supermarket in one of America's highest middle-class cities to have a variety of chains targeting cost-conscious shoppers.The devil here is in the long tail.This is less noticeable to you as a shopper, and may actually not exist at all for some retailers, especially those targeting cost-conscious shoppers.

I lived in the countryside most of my life.What you describe is limited to very sparsely populated areas.I've spent thousands of my hands at Walmart (as a kid in the 90s), Aldmart (when I was a kid, local grocery store, two local grocery stores.

Therefore, many cities fit the criteria (less than 1000 inhabitants).But a portion of the US population.not much.

I lived in one of those small towns through high school, just a flashing yellow light and a gas pump.What we did, and everyone did, was walk 20 miles to a big city with a Walmart and get groceries there.It only takes 20 minutes because there are no lights or traffic in these areas, so the time required is about the same as life.in the city.My mom used to make meals from her recipes using basic ingredients, so it's definitely possible to eat the way you want in these areas.Only in the rarest/extreme cases are people forced to buy food at a gas station.

I have family in the countryside.I would be surprised if their town wasn't a food hazard for these descriptions.You may want a milkshake or a simple slice of bread, but otherwise, just make a short trip "downtown" to get food at the nearest store.

Or you just eat the food you grow yourself, or the food your neighbors pick, or the food you eat from the farmer who sells it on the toll road.

I hope you realize that your statement is deeply flawed and inconsistent with the reality experienced by most middle-class grocers.Regardless of what you consider "reasonable," the nation's largest grocery stores are similar in variety (with slight regional differences in consumer preferences).In some cases, lengths are actually longer in lower-middle-income cities because labor is cheaper and stores are larger (real estate is cheaper).The Publix where I shop here in Daytona Beach is huge.

Instead of making items, you can just browse.Now that many supermarkets order online, you can see exactly what each local store has in stock.

Yes, I know my experience is not that of most middle-class shoppers: I spent a decade in the food industry where selection was literally my job.Casual shoppers like you won't notice much!It's actually built in.

Anyway, I like most of what you write here.

Online ordering enables the long tail.In which market do you think online ordering is more common, Daytona Beach or Mountain View?

If you run a publisher on Day Beach, do you have a long tail?

Security threat is an expensive option in mountain view, compare it to other options (all meals, own).Comparison between Publix and Safe.

Safeway in the Bay Area is often close to the same cost as Whole Foods, unless one uses the app often and grabs the savings coupons for Safeway.

Ranch 99 and Little De Martini's Produce Store have undercut Safeway's prices on produce in Mountain View.Similar items are also cheaper at Trader Joe vs Safeway, last time I looked.Costco's produce is regularly less than all of the above, but I only buy a few items that I can freeze for later use there.For me, the two advantages of Safeway are extended hours and convenient locations.

A "smart" choice in a busy city in the United States is different from a homebuyer in a home-loving city, where almost a quarter of the population lives below the poverty line!

I will also point out that "cost conscious" is one of several customer profiles that Safeway targets, but generally Safeway caters to a more affluent customer (although cost conscious is not the same as non-affluent).The degree to which a particular location serves these goals varies from area to area.But no, these stores cater to fundamentally different customers and think very differently about assortment, at least as far as the long tail is concerned

I live near Mt. near Mt. I live at Safeway and I live at Safeway.They have a few things in common.So I'm the same as a banana, so I sometimes go to the nearest Safeway to stock up, but be careful, no matter the price.

This simply does not fit reality;your diagram is practically meaningless.

Yes, you often have to drive more than 1 mile to reach a grocery store in rural areas.That does not mean that normal food does not exist for these people.

>If you had been in an actual grocery store, you would have noticed that your review is inaccurate.

Even if it means "O European", I spent two months in America, as a healthy tourist, in good meat in places like the good walls.

If he can't find it while living there, tell me he's not responding in good faith.

Leafy greens and cuts of meat aren't just whole foods.

The real problem is that people don't cook for themselves and find success before the food their grandparents made by painting is gone.It's like the knowledge is lost.

Yes, when I visited the US, I was shocked to find that many other "big" stores didn't even have the basics.In Europe, it is not a thing, anything bigger than a room with fresh vegetables and meat and other fields, even in the landing areas.

Of course, it might be possible to find it in the US too, but it's more difficult because not every store has it.

Are you visiting what Americans consider a grocery store?

I'm not saying this is the case specifically for you, but it's remarkably common for visitors from other parts of the world to visit what we think of as a 'supermarket', only to be confused that there's actually nothing in terms of actual groceries to be found there, with probably over 80% of the 'consumable' shelves devoted to snack/'junk' items.

Those stores are intended pretty much entirely for stuff people want while on the go, and the few "groceries" they stock are basically aimed at the kind of things a drunk/stoned person is craving at 3AM when nothing else is open (say, a frozen pizza), or the few things you might run out of by surprise in the morning/when about to eat and be willing to greatly overpay for being able to grab somewhere close by before your meal/schedule is ruined. (ex: milk, condiments, maybe eggs).

> I'm not saying this applies to you, but it's very common for people from other parts of the world to visit what we think of as "convenience stores" and then be confused because there are no actual groceries, perhaps 80%+ of the "consumer" shelves are devoted to snacks.

But isn't that the problem?You drive there and on the map to find a supermarket whereas in Europe you can just walk 5 minutes and find a supermarket where you can buy fresh fruit.So in Europe there are these convenience stores that do fresh fruit and so on, the US doesn't have the ones we're talking about.

If you're defining it as a convenience store that sells the right products, but there are very few convenience stores in the U.S., that's the problem we talked about.These goods are easier and faster in Europe than in the US.

It's basically having different lifestyles and growth patterns and you don't like the car-head.(And hey, I agree with you and live in a place where I can walk to most things, including markets. But that's not the average American life).

About 92% of American fathers own at least one car, and 59% of American fathers own more than one car.

The main point I'm making is: Americans generally don't go to convenience stores to buy groceries, it's not even a consideration.The places where you go to buy groceries the most have fresh produce + meat, etc.They simply make less frequent trips and buy more at once.

Since they have cars there, it's easy to buy a lot at once.

When they get home - they also have a much larger fridge + freezer (maybe more than one) than is common in Europe for storage.

I don't know if people walk into CVS or Walgreens and think they're stores.In many other parts of the world, such a small corner market would be a grocery store, but in the US, grocery stores are much larger.

While it may not be well served next to cheese (those things that house cheddar and what not), sometimes they are part of the deli section.But I can't think of a time I've gone to Walmart looking for cheese and found nothing.

Its not going to be the fanciest varieties, but once again the question was for "basics" that don't exist. Having cheddar, swiss, parmesean, gouda, etc. is having the basics.

To be clear, a "real" grocery store for the purpose of finding reliably fresh and healthy foods includes one of the following:

1. Luxury Western grocery stores and markets, ideally located in the largest and richest city possible.Pikes Place Market would be a great example of what I'm talking about for Seattleites.

2. Asian grocery stores like H-mart

3. Farmers markets, but these are hit and miss, especially in smaller communities

Other grocery stores, including Costco, Merchant Works, etc., are full of very unhealthy trash ramps.It's hard to find reliable low-sugar options anywhere, including health and "organic" brand stores.

America is just crap for foodies who don't have unlimited time to walk through the market.

People who travel, prices are not the same as retail stores.I know this is an issue for immigrants.Kroger / News / Vons / Ralphs / Albertsons / Eagle Giant are many grocery stores.You can get all kinds of good food there.With some vegetables but some are seasonal.

>Americans are just feeding themselves an infinite amount of time to get over the slope.

I believe that by definition being "food" means that you, and enjoy taking the time to separate the wheat from the chaff.No one has unlimited time for anything.

"I want to be a 'foodie' but really I want to be a judge" is a weak argument.

In America, Google's Google score has been directly Astrofurfed to the point that the total number of ratings is far more important than its score.

For example, when I go to Japan, I interpret a negative rating in a Google Maps review for a place as a positive thing because the typical white tourist's palate doesn't match the local cuisine.

I can basically walk into any random place anywhere in Japan, France or Singapore and find very high quality food that I don't have to worry about being full of crap.This is not true in America.

It depends on the grocery store.If you shop at Target, the company that produces those that "prepare" instead of those that "cook," you'll find more unhealthy options than in real stores.

That depends a lot on the target.A place around me only has a very small section for their groceries with the rest pretty much all prepackaged products.Another location has a fairly large section with a deli, butcher and bakery.

In my travels, I've found that even the size and quality of SuperTargets' produce sections can be quite variable.

But yes, I agree that their fresh food selection is usually limited compared to good, real food.But this also applies to their packaged goods, because they often don't have that much to choose from with a lot of things.I've found almost a dozen brands of pasta at the actual grocery store, but I only have three or four brands at Target.I feel like the ratio is about the same, just the scale is different.

And to be honest, this is the same story for all the items from Target.They do not have the widest selection of craft supplies compared to craft stores as Michael's and Hobby Hall.They do not have the widest selection of bikes compared with bike shops.They do not have a nearly as many toys like the US.There.Made toys.The book section is smaller than Barnes & Noble.What else is new?

The comment remains true regardless of whether Whole Foods exists.It's actually harder to find healthy food in the US than it is abroad.

(I'm ignoring that the US has many more food deserts than abroad. even in affluent neighborhoods with many sprawling grocery stores, those stores have more unhealthy options and fewer healthy options than abroad, unless it's specifically a "health food store").

I strongly disagree. Grocery stores in the United States are generally much larger than those abroad. Kroger, Publik, Piggly Wiggly, Schnuck's, or HiVee often offer as many healthy food options as foreign grocery stores. The difference is that these American grocery stores also have a larger selection of unhealthy foods.

As for other people in this thread who use sweetened yogurt, it's not very easy to find yoguded wheckeded in almost any store in the US.The difference is that it also has a large portion of the best-tasting yogurt.

"The price and availability of availability by the level of environmental impact However, it is not yet clear; the study in us has been inactive to see the difference/pmc35113.K5/8/pmchi.g 201/029510/

"The distribution of the FPro scores in the three stores shows a high degree of similarity: each store exhibits a monotonically increasing curve (Fig. 2a), indicating that minimally pro-cessed products (low FPro) represent a relatively small fraction of the inventory of grocery stores, the majority of the offerings being in the ultra-processed category (high FPro). Although less-processed items make up a smaller share of the overall inventory, they likely account for a proportionally larger portion of actual purchases, highlighting a discrepancy between sales data and available food options. Never-theless, systematic differences between stores emerge: Whole Foods offers a greater selection of minimally processed items and fewer ultra-processed options, whereas Target has a particularly high pro-portion of ultra-processed products (high FPro)." - https://www.nature.com/articles/s43016-024-01095-7.epdf?shar...

"Our research shows that consumers prioritize discipline and quality when buying food, such as high-quality nutrition," Balagtas said. Therefore, the fact that consumers associate healthy eating with high costs and tasting the gifts of legends and public health." - https://g.purddue.edu/08-/howma-heheaamerians/2025/2025

We have many other decorative foods, few options, health options are expensive, and their distribution is inconsistent (not enough food for storage).User organizations confirm this.

At this time, as well as in other countries, food is more or less profitable, healthy food is often subsidized (so it's expensive), and healthy food choices are easily distributed.

> That comment is still true despite the fact that it is actually harder to find healthy food in the US than abroad.

As a European immigrant who spends a lot of time in the EU, this is not true.

In high density areas, it is relatively easy to find fresh produce/meat in grocery stores.

As a Canadian living in the US, I would say that how you feel depends on where you live and what you are willing to pay.

The Cam area has grocery stores like PCC that sell fresh food for a few dollars.

There is also Whole Foods.

Safeway and grocery stores like kroger and kroger also have healthy foods.You just have to read the label.

One thing you should know if American grocery stores are large - they carry more SKUs than the average European grocery store.It's up to the store to get what they want.Usually it is.

The quality (and price) of grocery store food in France makes grocery stores in Norway feel like a cruel joke.I visited a carrefour(?) in France and I swear the fruits and vegetables were so fresh they looked like wax food...honestly it was the highlight of my trip and the cheese selection made me feel a little uneducated.

If you buy the right ingredients and cook it yourself, you cook it yourself.Good production.A good cut of meat.You can get plain old beans for your sewing needs.

These are the only people in this country who have forgotten how to cook.A mother's mother who has mayonnaise.Mom bought Kraft.And making mayonnaise is a black picture because mom doesn't do it, so she still buys Kraft.Expand to other food products.

just as a data point: we are learning to read status tags carefully (perhaps forced), for all the reasons you mention.

That is, this same discovery and disappointment is shared by a huge number of people born in the United States (maybe even in Canada), and it's a real pain in the neck to constantly bother with what nutritional junk is included in the ingredients list.

Nutrition labels in the US and Canada are also poor compared to the UK and Australia.What is a serving size and what is the % daily value?These numbers are not helpful.

Here in Australia we have a column for grams per 100 grams of weightThis makes comparing foods much easier

You can specify the percentage by weight. In other words, this product has 30% sugar.

Instead, you have more than x% of the recommended daily allowance if you are the average American who eats an average serving according to the FDA.How do we do something about it?

> I have gained additional concern about antibiotic resistance due to antibiotics in animal husbandry.

It is not safe to eat meat from an animal treated with antibiotics that infect you with resistant bacteria.

The concern is that treating animals with antibiotics puts evolutionary pressure on the reproduction of resistant bacteria that spill over into the ecosystem and eventually return to us.But not through meat consumption, it affects everyone regardless of diet.

In particular: animal waste is sometimes used as fertilizer and sometimes the waste is not properly treated to remove pathogens.Sometimes you eat plants with antibiotic-resistant waste, and sometimes those plants are fed to animals that are eaten by humans.Animal waste is the same for bottom aquatic plants/animals.Even drinking water can be contaminated.

Antibiotic resistance does not mean that there is no product in the plant market.Eliminate harmful bacteria and high levels of nutrients that harm water, plants and animals.Algal blooms, of Oxygen Dear Deanes, contaminated water tables, etc.

All because we really like cheap pork, beef and chicken.

I'm not saying that eating cow poop on your salad never makes you sick, but it's nothing to worry about.

One: Poop is mostly bacteria, by mass.It doesn't get infected by ... There may be some "pathogens" but it's the last part of the digestive tract that's mostly bacteria.

The connection with the problem of intestinal proliferation is the global loss in animal resistance and the development of bacterial infections.The infection then spreads between animals and across species, and the litter becomes hydrodrood into the environment.and finally end up in human pathogens.

Animal waste is sometimes used as fertilizer

More or less, all farm industrial waste ends up as manure.Also, a large part of the soil types in which we grow crops are bacteria, many of which pass through the digestive system of animals.Again, I don't know what people think soil is.If you want "clean" (?) never clean growing media for your plants, you should go all synthetic.And manure is not sterilized before it goes to the field, but it is alive.

Just take plain fat yogurt.Every store has it.Yes - more of the sweet/spicy colored variety, but the main thing that stands out is also easy.

Bread is a bit naughty.Stick to something like sourdough for 0 added sugar.

Hormones are banned for beef and chicken.I'm not sure how antibiotic treatment works.Fwiw - with a vegetarian diet you also run the risk of pesticide contamination.

If anything, my point is that there are a lot of options, but do your research before going to the store and try to limit yourself to general foods.

In my experience, there are 10,000 different types of sweet yogurt in the store, and there is only one yogurt that is "real" yogurt - often full fat yogurt is not available.

It's impossible to find plain bread unless you go to some grocery store that charges a handsome amount for it.

It's just hard to get good food in America, which is crazy because the land is so rich in resources and nature.

Fresh bread cakes are generally found in the bakery section of the grocery store.

Bread is pretty much for things that are sliced) that have a shelf life of less than a week and are often not baked in space.

I think the secondary thing is that you also run into cultural differences: Americans don't really eat that much bread.And if you want a sandwich for lunch, it's not a main meal other than 2 slices.

Hard data is inconsistent, but I've found that most sources put US per capita bread consumption at a fraction of the consumption in places like France.

Some people with less happy bread than "good bread" eat bad bread instead of sandwich bread, they don't eat much bread.

If you're into yogurt, just make your own.I do it with Instagram.I started my batch using a Chobani scoop.I use whole milk and scotch from the last batch for the next seed.I probably paid about $1 for a 32oz yogurt.

I've lived in several American cities and in each of them there is a place that sells real food, but often it's not the most obvious with the neon sign and the galaxy parking lot.

My weekly routine now includes going to the local market and buying things from farms I trust.Going to local butchers for grass fed, naturally raised meat.Then going to the local grocery store to get what I need that week for the things I make at home.

If you want to eat healthy, sure you can, but it requires a lot of effort and some additional costs.Processed and ultra-processed foods have simply made us lazy: how eating out at fast food restaurants has become easier than going home and cooking something from scratch.

COVID AND THE BEST SHAUE IN YEARS CAN'T BE DONE WITH WHAT HAS BEEN DONE SUCCESSFULLY LAST WAYS TO DO GOOD AND HEALTHY WAYS TO EAT.It flows, but at the end of the day, I see myself and my family eating healthy for whatever effort is required.

> My weekly routine now includes going to the local farmer's market and buying things from trusted farms.Go to a local butcher for grass-fed, naturally raised meat.Then head to the local grocery store to pick up whatever I need for the week for the things I make at home.

> If you want to eat healthy, it is very possible, but it will take some effort and a lot of money.

It is, but you don't really need to go to the farmer's market and buy a lot of meat dedicated to eating charity.You can get 95-100% of the benefits of your regular habits by going to a regular grocery store and buying ultra-free foods.

My weekly routine is now to go to the local farmers market and buy things from the farms I trust.

This is interesting.What makes you especially confident in buying from this person?How sure are you of the conditions under which their food is grown? In short, I agree that the food may taste fresher because the food is harvested near prime time, but there was no mention of safety.

I don't know why farmers markets are given so much faith.They are largely irregular and undefined.And you pay $8 for a head of lettuce.

This is the only thing I know and trust about buying real estate.There are two families I know that sell in small markets in the city and one farm quite close to my house that goes directly to their village where they have a small village where many other residents go.

You're right though, there are a lot of nasty people who claim to be from local farms but clearly aren't.People selling sweet corn in May/June, locals say.Sweet corn is usually not harvested until late summer, early fall.

My argument is that healthy food is deliberately more expensive, forcing people to buy cheap food.It's kind of like cigarettes, pushing them into more, cheaper products to get them hooked.

Another question is what the subsidy is.Corn grown thanks to the corn and soybean bills passed to help Midwest farmers is used to feed cows, pigs, etc., as an inefficient form of fuel (biodiesel, E85) and is ultimately injected into all foods in the form of HFCS, among other things.Farmers can continue growing unproductive crops.are and companies can stay (so that politicians don't listen to them), the government can ensure that agricultural processes are available in times of war, and can guarantee that all citizens have a minimum required amount of "calories".

One thing that bothers us in other areas.The kingdom of men arose from the fact that the fathers of all men took their own cut in the beginning without concern for the big picture.

There is no need to resort to conspiracy here as Ultracessing Here to create the ultimate and delicious food, and they allow, "ice cream" that uses numbers instead of real cream).

With food prices rising, unfortunately the little progress that has been made could be reversed.Making America healthy again means making non-highly processed foods available to everyone and cheaper, and making sure that working families have time to cook.Pushing Coca-Cola to create a new sugar product isn't going to change the situation.

Canned and frozen vegetables are also non-perishable.While some poor people lack a working freezer or storage space, most consumers readily use these options.

Foods like canned tomatoes or canned vegetables or canned vegetables (vinegar/salt/spices) are not considered highly processed foods.They are considered processed foods and can be considered part of a healthy diet.Well, the same can be said. Your health won't allow 1 frozen meal a week.It's just a problem and a lack of regulation.

I haven't seen anything at all that proves it's an eating disorder.In most cultures there is no need to cook, because food is part of their culture, and recipes are handed down.Americans have a strong connection to heritage.

By cook I don't mean "adding a box of pre-packaged produce", I mean buying meat, vegetables and cooking a meal, mostly from scratch.

Edit: 13 million Americans are in food deserts.If the problem was minor, it is similar in magnitude to people who are addicted to vices other than alcohol.It affects almost everyone.There are other solutions, a great solution.

This is an observation, not a recommendation.Literally just as many low-income (not poor) people live in rural areas.They grow (and hunt) some food at home, but not enough to be self-sufficient, and they also have a regular job.Such jobs sometimes involve long working hours during peak hours.It's a normal way of life.

If you can't afford groceries, not planning ahead and throwing away groceries instead is a luxury you can't afford.(A blender and a penchant for green smoothies is a good solution.) But it's still cheaper than paying for the health problems that come from ultra-processed foods.Unfortunately, my source for both claims is personal experience.

I'd like to have an app that measures the cost of food, including the long-term health effects of regular consumption, and interprets the first death as cost, not money.For me, I think Ribeye might end up being cheaper than doritos.

> I would like an app that measures the cost of food, includes the long-term health effects of regular consumption, and translates early mortality as a cost instead of a savings

Someone who bothers to check everything they eat on an app (essentially calorie counting) probably already has enough of an intuitive understanding of what is "healthy" that they should eat beef.

Like $50 shoes that last 6 months and $200 shoes that last 10 years, when you're poor, you often have to go with the short-term, cheapest option because the more expensive, much better option is literally out of reach.

I am always suspicious when someone posts a tidbit about shoes. Maybe it happened in the past, but I don't think this is the case in the era of many-good manufacturers. I have breathed shoes from $ 50 to more than $ 200, and many expensive shoes, quickly broken.

Many of the men's and work boots from Vellite are around $2 and around $50 for a short period of time so you don't really wear them.They're not big, but they're functional and reasonably durable.

For anyone who doesn't know, it literally means a book, but the meaning is metaphorical and not limited to boots. The point is that poverty is expensive: https://en.wikipedia.org/wiki/Boots_theory

Just take a second to think about this, since we're in the grocery situation, here's another example: A big box of cereal will cost you a pound and you'll have to pay more.Another example that approaches the boot map compares the low-cost windows in new cars.

Even outside of consumer goods, you can take home money that can be used to lower your tax bill, UR, roads, or money for waste or savings.

> But it is still cheap to pay to pay for the downstream of these ultra protein foods.

It is unrealistic to expect the vast majority of people to prioritize the long term in every decision they make, especially if they have no view of the long term.

It makes sense to want to enjoy life in the present, even if it hurts in the long run if other aspects get you down, like the stress of fluctuating income and the belief that upward mobility is low, etc.

Maybe it's an "easy to find" function.Food deserts are a problem for many families who only have access to fresh food.When you have to drive 30 minutes uphill, you might be winning compared to the one that is 5 minutes away from the store at a dollar per person.The calculation of the large supermarket chains is very different from the creation of the desert food.

Imo, this is not a matter of chance.Of course, vote for my friends who are not poor, but very few of them actually cook.For them time, they don't know how to cook, because they don't know how to cook.Most of the work time was cooking at home, they were far from affluent income and they were at the end of their life, at the end of a fixed income, they cooked for all the relatives.It's like we forgot to cook.Not just cooking, but preparing a variety of intermediate ingredients used in cooking other dishes.

Sometimes ultra-processed crap costs more.Don't forget "convenient to buy" in addition to "convenient to cook".For example, a Clif bar bought at the corner store might cost $3, and it's actually a bar.A company I like is called Farmer's Fridge, they have very convenient places with freshly made healthy food like salads.There are cars.

I disagree more strongly with your last point.What about people who blindly trust pharmaceutical companies to have discovered the holy grail drug and don't rush to bring it to market long before the necessary research is completed?

Even more than that, giving life and all their lives to millions of Americans is one of the most expensive solutions.

Side note, is there any good research on the effects of microplastics on the body?I'm waiting to add it to my concern board until this is the case, and last I heard we're pretty ignorant on the subject.

We are people who learn not to eat food, who do not know the quality of food.Yogurt for example.This is an example you can do at home if you want to disbelieve my explanation.

Step #1 Make real yogurt and eat it.

1. Go and buy a quart of full fat milk.

2. Buy some sour cream culture.Bulgarian is the best.

3. Follow the instructions.You need to keep the temperature around 110 F, a warm water bath, a heating pad, a hot water bottle, put it in a cool place, anything.

This is one of the best foods.

Visit your grocery store or grocery store and try to find yogurt that is just as good.

You can repeat these steps for other foods.Coffee - roast yourself.cheese.Just go to a gourmet cheese shop.Find something that doesn't come in a plastic bag.

Or go to Europe and try real croissants.Anyone in Paris can get real croissants almost every day.And not to mention real bread – again the plastic bag.

We've gotten so used to what's available here that we think it's "food" when in reality it's just processed to have a long shelf life.Sorry, but give it a try.

In the corner of the United States, there are tons and tons of breads.When I moved, I was very tired and found most countries only eat baked bread.

Still, almost every grocery store I've been to (like the discount stores in my area, like King Supers) has a fresh bakery area.It's a very profitable product to sell, and it makes no sense not to add it if you're short on space.Even Target has one.

I'm cheap, so I go 30 minutes before the transition time and put the bread up to 80%, so it won't be good in a few days.

Finding whole yogurt with no added sugar is pretty easy and completely subjective to taste.You can make your own yogurt, yes.But maybe the difference in taste you feel is the result of the intense work you do to produce this yogurt.

When it comes to roasting beans, it's a very deep rabbit hole that won't give you any better results than the specialty roasters and will cost you significantly more than the specialty roasters.Not to mention you'll have a hard time getting high-quality, unroasted beans.

Edit: I can also guarantee that at all the grocery stores listed, the bread is made fresh every day.Not "bread", but "real" "European" bread.

When it comes to coffee and tea, it is near and dear to my heart.

I have been drinking my own coffee for decades.The section about the difficulty of getting green beans is unusual.Among others, Sweeteners.com has great options, low prices, low prices and free.Choose beans over any specialty beer.

My current setup is gas and butean begone with a horizontal filter.$ 56. A 4" section of stove pipe (for wood logs) $?

My testimony to the quality of the coffee I make is that I have been constantly roasting in the snow and cold.I wouldn't do this consistently unless the cost/income ratio was far from the income column.

My experience contradicts every point you made about refried beans.Maybe not #1, depending on what you like and how much you want to spend.

Is it labor intensive?It's one of the easiest things to do.My step-by-step process is:

1) 32 oz whole milk in the door, set burner to 6, set timer for 7 minutes (which is ideal for my burners), there you go.

2) Come back, check the temperature with a thermometer, it should be between 180 ° -190 ° F. Turn off the burner.Put the 10 minute Timer.Go do something else.

3) Return, simmer on low, set timer for 20 minutes.

4) Come, come, smoke, open the container, do something else for about half an hour.

5) Let's check the temperature, it should be around 110° F. If not wait.If so, the last skog of the yogurt set for the pan.

6) Pour it into a mason jar.Put it in the instant pot.Add 1 cup of water immediately.Plant box button.Get yogurt in 12 hours.

This is like less than 5 minutes of real hands on work.Probably the easiest thing you can do in the kitchen besides making spaghetti.I started the original batch with one of those premium yogurts, so I stole their cultures.

Compare this to the work and planning involved in peeling the aluminum lid off a plastic cup to eat the exact amount of yogurt you want to eat at that moment.

I say, there are things that can be better than the store, but things cannot be done.Like "Just going to the Cheese store" is not something you can do in many countries.

I live in a very large metropolitan area with many Michelin stars and recommended restaurants, a beautiful food culture and we love our dairy products.I think there are a couple of dedicated cheesemongers you can go to around the area, neither of which are particularly accessible.

If you live in a metro city, your regular old Kroger's/Van's/Ralph's Cheesemonger sells tire cheese cut by the pound by the pound.Hard, soft, moldy, sheep, goat, all these things are very widespread in this country.Maybe if you live hyper rural but at least in a city of 100,000 it should definitely be possible.

The suggestion was to try a good cheese so you know what it is.$35 is a little steep for cheese.Another option is to make your own move.This is a skill, not a recipe, but most mistakes are plentiful and delicious.

The biggest hurdle is that you need a cheese cave to age the cheese in. This can be a small dorm fridge like the Inkbird Temperature Controller.

I know a family that makes cheese and then just eats it without aging it.Leave it in the fridge.See it's way better than store bought it's way better than store bought it's way better than store bought.

I think cheese manes are more accessible than you might think based on your experience.I live in a big city, but by no means the biggest city in the country.We don't have missin' star restaurants that I know of, we don't have a dairy industry or anything like that.

I wouldn't call it niche, I just don't think a "gourmet cheese shop" is for the average American.You can buy lots of delicious cheese at the supermarket.

Yeah, I think it's one of those annoying over-stylized articles that animates/burdens the scroll and doesn't save the archived javascript (or whatever) to view and work properly.

For anyone who experiences intestinal problems from American processed foods

I've really changed my relationship with food, knowing that it's not a bug in my gut, but it comes from what I put into myself.

Funny that I recently ditched the rice cooker and got a clay pot, in response to rising restaurant food prices.While searching for the perfect clay pot of rice with a golden crispy but not greasy and burnt bottom and fluffy center, I discovered that cooking rice on gas is not as complicated as we imagine.Soak the rice for a while, cook on high heat until the water on top evaporates, lower to low heat, put on the toppings, close the lid for a while to simmer, then leave the residual heat of the clay pot to finish the job.The result is perfectly usable, of course additional care would greatly increase the size of the container.You can also use a bowl and steam the rice, with toppings if you like.

Instant Pot Chickpeas/Lightly Salted Chickpeas are a favorite in my house.Creamy, flavorful and delicious!The cannellini beans are also beautiful.

Also, get a place to install sifous violum shareele.Buy a chicken breast and put it in a bag with a bunch of spices.Because one of the features is very hot, above the lethal temperature, and will not burn the flesh, you can spend the most time (about hours, days, which cannot be obtained.

I don't understand the hype about rice.Making rice in rice is very easy.cup of rice.cup and half water.pinch of salt.bring to a boil then simmer.cover.15 minute timer.perfect rice.

People make rice, talk about rice online, and people wonder what people do when they search for a rice cooker.

We are talking about water glasses here.Cleaning wise is very easy.I use a stainless steel pot.After finishing, soak it in water and come back after 10-20 minutes and it will go down.

My ancestors are from Asia.There, something like this is a saying if I can translate without the color of the language: even less colorful way to say if you want to be healthy, start with a healthy breakfast.

Although there is all the science behind low-carb diets and optimizing calories, macros, etc., I think there is some long-term wisdom.

Anyone who has had a good nutritious breakfast (every major culture's breakfast is the same as an "English breakfast", you'll note) will have less trouble resisting empty calorie foods and frequent snacking.Conversely, if you have packed a "cereal" with questionable ingredients and nutrient density, it is no wonder that you need a snack before 11. And then if you grab lunch at one of the typical take-out restaurants.If it is optimized for cost rather than quality, it is more likely that there will be snacks at

At the end of the day, you've increased your caloric intake from those snacking episodes with lots of empty calories that could have been completely avoided with a full breakfast.

The American version "Breakfast is the most important meal of the day" started as a marketing line for breakfast cereal, not an endorsement to eat an "English breakfast".

I visit young women every day to tell stories and tell stories.And even if science fosters nutritional science tax.

Attention to breakfast is civilized, the time is moved by hand, and then a long day.

It 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).

Not sure if this is a good post, but might as well take a chance.I'm currently glowing on some UPF - My 10% Rep.However, 90% is great.One un-upf staple is steel cut oats that have been slow cooked.Easy, healthy and probably not enough.Recipe: 3 cups steel cut oats (I use BOB red organic), 1+ qt water, 1 qt skim, teaspoon salt.Combine everything in a suitable pot.Cook slowly at 150f for six hours.Stir occasionally.Explore ways to eat it.e.g.Heat in the microwave with blueberries and brown sugar.Store in the refrigerator for a long time.HTH, NSC (+ means "more than")

Primal Kitchen is a really good healthy food brand that is trusted and minimally processed.I have zero affiliation with them, it's just a brand I trust.Buying healthy things is very difficult.For example, their ketchup is just tomato, vinegar, salt, garlic powder, onion powder and spices.No sweeteners required.https://www.primalkitchen.com/products/organic-unsweetened-k...

Do you know of any research that shows it's really, really bad?

The only thing I find is that people compare highly processed foods to other foods that have four figures.

The only conclusion I can draw from this is that UPF is simply delicious.

I just opened Www Dot Amazon Dot Com and filled my receipt with $50 worth of food delivered to my door in a few hours: rice, potatoes, iron, beans, peppers, ginger, onions, frozen peas, garlic, frozen carrots, low fat plain yogurt, chicken thigh.Real food looting.If anything, American capitalism has been a bunch of the cheapest and most convenient food choices imaginable, but some people just can't stop rocking flamin' Hot Froot Loops.

If you make a system that has 1,000 nudges towards Fruit Loops and hides the healthy thing, then it isn't just an individual choice. Nudges include advertising, availability, addictive ingredients, misleading marketing claims, food engineering, etc. I recommend reading this to get an understanding of how much effort goes into making people make the wrong choices: https://www.nytimes.com/2013/02/24/magazine/the-extraordinar...

My prices weren't much different from theirs, but my quantities were higher: 5 pounds (2.25 kg) of potatoes, 4 pounds (1.8 kg) of dried beans, 15 pounds (6.8 kg) of rice, 1 kg of yogurt by weight, not sure about quantity, etc.

> Some people just can't resist shoveling a flamin' hot fruit loop.

If more than a third of the country has serious problems with this, then it seems to me that this is a systemic problem and cannot be solely blamed on individual failures.

This does not mean that there is no individual responsibility, but there is a reason why obesity rates have increased so quickly and why there is a very large difference between the rates compared to development.

I don't think anyone is saying that you can't eat healthy food - this was certainly not the case in the article.

Then let me explain how social works.For $12 you can get a huge burrito.A plate of excellent tacos.Generous amounts of sushi.All types of sandwiches.Pupusa.Kebab.Salads.Windows.Sister meals.All the local businesses make real food to order in maybe 10 minutes.

And still, McDonald's is doing a good job in this area.

Explain to me how it means that it is not shown separately?Why, when McDonald's is in this market, you can eat the amazing food of the world at the same time and at the same price?It's not like these people have no choice or price.They actively choose McDonald's over other well-improved options.I mean smoking is still good and there is all the news.

Not saying bad food should be illegal, but you can limit portion sizes, you can limit ubiquity (limit the # of fast food places per square kilometer / per population), you can limit ingredients, you can limit their marketing, you can limit how they decorate their buildings, you can do all kinds of things when the public is there.

Whether people want it or not. One more thing: policy is easy. Patient compliance is harder.

Edit: And honestly, I think we agree more than you think.I grew up in the Bay area and still drives me crazy how many of my peers would eat Chipotle.McDonalds is one thing, it's bad, but at least it's unique, but Chipotle is just poor Mexican food.What is the point ??But ultimately, you have to accept that people will have bad tastes and will make bad decisions, and once those bad decisions begin to affect society as a whole, it is a matter of policy, not an individual.

I don't want to buy it online.I live in Berkeley, CA, and in contrast, the competition is so strong that there is a flood of food stores that have closed their doors, which is completely unsustainable.I'm only talking about Amazon because it's a site anyone can order from, even if the local grocers are idiots.

I didn't realize how obscene I was with Berkeley Bowl until I moved.Of course, I knew the quality was good, but I didn't realize that bulk products and parts were also relatively cheap!It's ridiculous.

I grew up with a lot of processed food and these days I find where I can get quality food.I am lucky to live in an area with a "community" market and some BESEKS stores.In general, I've found that combining farmers markets with ethnic markets (for meat) provides better quality than your average chain.

I think the article hit the mark a bit, but during the recession, many popular brands were big hits.Most of us grew up eating slop in its various forms, including Assistant's burgers, Velvita mac and cheese, and Spam.The common thing with everything I ate was that it was easy and allowed the meat to stretch out significantly in the plate.These days, you can pay more, so simplicity and brand affiliation are more likely to be important.You have to be aware that 2/3 of the average store is full of ultra-processed garbage, and even in the remaining 1/3 it's very easy to eat something bad.A perfect example is "wheat" or "RY" bread, which is basically the same as white bread but with a little added.However, recently, many major supermarket chains are now offering bread of a certain quality.

Why would someone be so determined to force the memory of this "ultra-processed food"?So they can come up with a government definition of "ultra-processed food" that in no way includes 1/3 Teflon food by weight?

There are a number of specific processes that are highly questionable and possibly dangerous.Most of them are banned in Europe, and to be fair almost every country except the US has banned them.But somehow, when references to food additives and their processing become more specific, news outlets like the NYT start using phrases like "right wing," "corner of the internet," "orchestrated," "outbreak," "conspiracy theory," "...but the actual science says...," "consensus," and "...the vast majority of scientists agree..."

Also, additives and dangerous processes are a completely different question than talking about people eating fatty, sugary, salty foods because they like them.They are about to turn "ultra-processed foods" in a moral crits with Lumpen tastes, which their upper-middle-class audience loves because it allows them to feel higher (and deserving).

Apart from that, the preservative is also good.They make food cheaper and last longer.I want dangerous preservatives to be banned.

This "meme" has been scientifically researched.It's hard to define the term carefully so that the industry can't easily pass it by ("no added sugar! - unless you count apple juice).

Due to the paywall, I couldn't get past the first image that claims to be eligible.I have no idea what the rest is saying, so I'll talk about the concept separately from the content.

People think that anger is born out of necessity.By working, food that is used for more transportation enters the country, which is easier to package and distribute to many places in the country.

Of course, this caused demand, because the food was more complete and varied than usual in the fresh food store.The convenience was also a side effect, which was well laid out.

It was also affected until recently.Even with all my products moving are great events with a few products you sell a specialty food like thyroid.Daily food is more food and a good box.It was in my growth, and the time of the arms of the millennium, that the existence of many things such as giving the red gate to the whole world and storing ethylene, free trade was opened, etc.

Before all this, in my parents' generation, the only other option for ultra-processed food was malnutrition and widespread rickets.When we tried to enroll for World War II, and most of the rural youth were too vain to be fit for war, things changed.

To sit down today and compare the new food options and wonder how we forget the fact that we got here.But we are here for real, fresh food and happiness, we have free trade!

It's a little too naive considering how bad food has become in the last decade.Premium products now contain artificial ingredients to increase profits.

How naive is that?You literally couldn't eat the food because it rotted in transit and refrigeration was so expensive that fresh food became impossible for the consumer.Even then they were not edible, because they did not ripen due to the lack of ethylene.

In the last decade, I used new food for the last decade, and the availability of new food was not there.The article dates back to 1950.

We're at a point where the tide can turn, but the proliferation of fresh food in stores is offset by the fact that affordability is falling as inflation, restrictions on free trade, and lower incomes take away fresh food as an option.Add to this the cultural inertia of 70 years of processed foods and you end up with this situation.

> Fresh foods are absurdly better, say, 1930-1995

I don't know where you grew up.Variety reg.the vegetables/fruits are bigger (eg pomelo didn't exist in my childhood) and year-round availability is much better, but the quality is worse.Today, there are only a few genetically modified varieties, or sometimes only one, because some large companies control seed production.Yes, meat doesn't go stale as fast as it used to - but it's full of chemicals now.Same for bread.

I can see the beginning because of the payment of wages and the poor quality and injustice, and the beginning of a picture of a person who makes a dinner in 1986, it starts in 1950. If it starts in the history of 1986, it starts in 1950, it starts in 1950, it starts in 1950.

Not that there aren't legitimate problems beneath all of this: packaged food.Highly appetizingLow in nutritional value and less satiating, they can be a major cause of health problems. It's just that "UPF" isn't an accurate measure for separating these foods.and with the wrong measurementYou would be in a position similar to what California is doing with Prop 65 warnings.

We went through the same thing with "Pink Slime" (Trapglamise Making Techniques).