Time for a noodle tax? Doctor who sounded alarm on UP food urges tougher action
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I'm not sure that the mega-food companies will allow any tax or restriction on their products.
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Which is why they struggle so hard to keep the truth from leaking out. The public doesn't know how much the corporations are responsible for making the food more addictive.
Some people want to blame themselves. They don't want to hear they are slaves of Little Debbie. |
I've said before that I think he's doing a disservice with the description of what constitutes UPFs, and this paragraph shows some of the problems with it:
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Reconstituted meats include sausages - something which has been a dietary staple for thousands of years. Chopping the meat to a fine texture, adding salts, stuffing it in a casing, then smoking it to preserve it was a way to avoid wasting a lot of meat, as well as make sure your family had meat to eat. Bologna is classified as a reconstituted meat, and while it may not be the best example of meat, and may have a list of ingredients as long as your arm, at least it's a source of meat (and the vitally important B-12) for those who can't buy a roast, or even ground beef (or doesn't have any way to cook those). Classifying the cheapest meat based product made primarily from meat as a UPF in order to tax it is not going to help the poor eat any better. There is a lot of junk in it (sugars, preservatives, etc), but regular bologna IS still mostly meat - even the sickeningly sweet lebanon bologna so popular in Pa Dutch Country is still slightly more than half-meat. But most bologna is at least 2/3 meat, and some bolognas are closer to 9/10 meat. Quote:
Taxing the expensive non-UPF ice cream the same way you tax the cheap UPF ice cream doesn't mean people will switch to the expensive ice cream for a treat - they'll still buy the cheaper ice cream because it's cheaper - they'll just pay more for it, and it'll still be far worse for them than the non-UPF icecream ever was. Not so beautiful, IMO. (And is that ice cream he declared to be non-UPF really not a UPF? It's made in a factory, packaged in a plastic container, and has a label, which by his definition of UPF seems to make it automatically eligible to be classified as a UPF) The thing of taxing foods just because they happen to check enough boxes of the very arbitrary definition of a UPF (factory processed, plastic packaging, label, and maybe some ingredients not found in a home kitchen - such as casings for homemade sausage, or preservatives for bologna) is not going to be helpful overall. By his own definition of what constitutes UPF foods, there are going to be a LOT of foods that are actually as minimally processed as possible in order to preserve them longer (frozen or canned veggies, and reconstituted meats) that do provide much needed nutrients, and should not be automatically termed UPF, then taxed and made even more financially out of reach for the poor. |
Spam kept many people alive during WWII. I can't equate it with the plant-based snack foods that cram the supermarket.
That's why I wonder if the confusion is deliberate, what? Of course, Spam sandwiches would be a certain economic level, as would bologna, but now it's more likely peanut butter or some vegan concoction. Everyone was better off with Spam. |
It's a disgrace when students subsist on Rame noodles.
When my son looked at schools, one factor was the food. Maybe living on campus was more expensive than sharing an apartment with many othersbut it was the right choice for him. Easy access to ready made food, of quality, was a must. The university he attended is rated the best of all US schools. Having eaten at his cafeteria many times over the years he attended, I can vouch for the endless variety, from salads to Asian dishes. I couldnt stick to keto but was overall impressed. While rice or noodles were available, my son piled on heaps of braised veggies and meats. He often filled two plates. As did I , cause I wanted to try everything. I will miss having meals with him at university. The meals were better than eating out at a restaurant 😋 and better priced. Students need quality food to function well. A few noodles are ok for most, when balanced with veg and meats. No subsisting on just Rame noodles. I saw hundreds/thousands of students and Overweight students were rare. My son looked like all the other students in the dining hall. All rather thin. Despite piles of food. |
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My youngest loves SPAM. A typical meal when camping with scouts. I keep it for emergencies, not regular fare. |
I have long thought we need to bring cafeterias back, only with real food, like you describe, which was the case at my own university.
Create a Davis Experiment for everyone. Quote:
Is it a satiety issue? I know you are more open-minded about eating, certainly, because with so many who contemplate it, the block is all the bread they can't live without. That's certainly not a concern of yours. I ask about satiety because that held me back, eating a pound of hamburger and still being hungry. But I ate more, without any problems, because meat is very touchy about appetite. I still can not handle a chunk of meat in the morning, reliably. And my animal foods breakfasts wind up, now, with leftovers. What is fascinating is how I can increase satiety with certain kinds of gluten free products. Which are done with Starch, which used to just increase my appetite for more starch.But now, it puts the brake on faster, and my meal lasts longer. Which is the part that surprises the heck out of me :lol: By carefully curating the ingredients in what I eat, my appetite behaves in a way that helps me. I don't get cravings very often, no longer connected with stress or emotional eating. So what I crave can be satisfied, and it will go away. Like my widely spaced summer indulgences, in real ice cream and Italian ices, don't dominate me. If anything, a gf cookie with my decaf coffee sets my machinery running, so that later, I can eat the protein and fat I will need. For those times when I can't manage the idea of anything substantial, not even a smoothie. But it doesn't create a problem. Real ice cream is the only way I get milk, and it doesn't bother me at all. All along, it was the gluten. And now, reading about these UP-4 ingredients which dominate the food supply, I wonder if gluten worked on me and these ingredients worked on me, and it wasn't any number that I have to work on, as much as it's a concept I should follow. My body was trying to tell me gluten was a problem. In a society which is dominated by the Food Pyramid, who will listen? Likewise, I now regard a food's effect on my appetite in considering whether I should eat, it or not. It emphasizes how these manufactured foods do not nourish. And now, I can trust my appetite, even my cravings, so much more. From jam in my smoothies to these new starch experiments, everything works if I concentrate on whole foods/ingredients I know agree with me. But it shows how hunger works, too. I can be terribly hungry and yet not able to eat normally. So I've learned to "baby" it along with heavy cream in morning coffee. If that upsets my stomach, I can fix it with something small and starchy/sugary. Maybe my liver is busy healing and I can't glucogenesis what I need, but later, I can. Yesterday I was fine. Coffee okay, so I added a salmon/cream cheese sandwich on a little gf bun, TOASTED, and it was appealing and delicious and I ate the whole thing. This morning? Not. But probably, later. I am actually treasuring the flexibility this gives me. I'm more confident about not being hungry as my energy returns, because it means everything is getting their fuel. I can't believe it, but these buffered carbs work for me, without my weight varying more than a few pounds. I've also been trying to get more exercise. Previously, I was too weak to do much, which which part of turning to carnivore, then keto, and now? Whole foods 24/7, I guess. But while the starch and sugar are processed, and I'm not doing 20 gram days as often, I'm still eating far less of the processed carbs. On the most gluttonous of days, I don't break 100 carbs, and usually it's below. I now eat carbs the way other people eat meat :lol: But it tells me it's those artificial ingredients that did me in. I'm still sick, so it makes sense to me that it's a blood sugar issue. But now, just like when I was carnivore, appetite is what drives me to what I'm eating. That's what these weird ingredients target. Fooling our bodies into thinking it's food. No wonder every cell becomes confused. |
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