quote:

Originally posted by downtownv:
Did you know the tobacco companies own a lot of the food companies and we know what they are experts in... Addiction

Yes, but not until this morning when was listening to a discussion on the radio on my way into work this morning and decided to look it up when I saw this thread.

A quick search yields this, from Forbes.com - Sept-'23 (and other articles). . .

Did Tobacco Companies Also Get Us Hooked On Junk Food? New Research Says Yes

From the article -

Key Facts -

Food producers owned by tobacco companies like Phillip Morris and RJ Reynolds developed a disproportionately high number of what scientists call "hyper-palatable" foods between 1988 and 2001, a study out Friday by University of Kansas researchers said, "resulting in substantial tobacco-related influence on the U.S. food system."

In the same way tobacco companies formulated cigarette products to maximize their addictiveness, the study's authors accuse the food producers of taking the same tactics, pumping edible and drinkable products full of sugar, caffeine, fat, sodium and carbs to “create an artificially rewarding eating experience.”

Foods produced by tobacco-owned companies were 29% more likely to be classified as hyper-palatable—having a certain mix of ingredients designed to be addictive—due to fat and sodium, the study’s authors found, and 80% more likely to be ultrahigh in carbohydrates and sodium than foods that were produced by other companies.

Tobacco companies largely divested from the U.S. food system in the early 2000s, the research published in peer-reviewed journal Addiction says, but "the shadow of big tobacco remained"—those hyper-palatable foods are still mainstays of the American diet, and those who consume them are more likely to be obese and have related health problems.

Food producers that were once tobacco-owned include Kraft-General Foods—merged together by Phillip Morris to become what was then the largest food company in the world—and Nabisco, which together produced products under the brands Oreo, Ritz, Miracle Whip and Oscar Meyer, among others.

Crucial Quote -

“These foods may be designed to make you eat more than you planned,” lead author Tera Fazzino said in a statement. “It’s not just about personal choice and watching what you eat—they can kind of trick your body into eating more than you actually want.”

The people on the radio program also mentioned that there are no such thing as 'seed oils' being from seeds, but were originally derived as a by-product from the refinement process of oil extracted from the earth by Rockefeller back in the day.

The MAHA influence will be very welcome, I hope.

I had a dream last night, in which the answer to much of the problem lay with the letter "y".
For example: think of foods with these words on the package:
--cheesy
--chocolatey
--fruity
They all have in common that they do not contain a substantial portion of the root of each word; but have junk added to make them tasty.

So avoid such foods, on every day that ends in a "y".

Seriously, our national epidemic of obesity coincided with nationally sponsored guidelines to eat a "low-fat" diet: <30% of calories from fat.

No attempt was made to advise limiting total calories. The "experts" assumed that people would eat the same amount of calories.

Then the food manufacturers got hold of the guidelines, and produced super-sweetened snacks to keep them "tasty" when fat was taken away.

I can't prove that's the main reason, but it certainly fits the temporal pattern of the obesity epidemic. Yes, HFCS is almost certainly a major contributor.

BTW I was one of those "experts" advising the low-fat diet. My wife saw through it immediately.

I've been following Nina's work for a while now. I can't imagine the futility in addressing special interests and political graft in Washington. Ultimately, it comes down to personal informed choice and responsibility. However, it's this generation's children who need protection from the last 50+ years of government scientism when it comes to our nation's food supply.

https://unsettledscience.subst...guidelines-we-cannot

I'm throwing this one in here cause well, Jessie is nice to look at.

I don't understand the war on high fructose corn syrup when most of that used is 42 or 55 percent fructose (though for hard candy the percentage is quite a bit higher) while table sugar is 50 percent fructose. So both can be bad especially when taken in larger quantities and over long periods of time. I occasionally like a soda pop or some ice cream and don't sweat that as it is no more than maybe once a week for me if that much though Halloween and Christmas week are way over my norm as I do have a sweet tooth. I get most of my carbs from milk/dairy products, baked potatoes (microwave), bananas, pasta, Raisin Bran, OJ, and whole grain wheat bread.

I have started taking dextrose for work outs as there is only glucose in that. I am 6'2" and stay right around 200.

I hope any new guidelines make it clear to people that if they want to lose weight they either need to cut calories or increase activity and ideally both. It's not rocket science.

quote:

"...if they want to lose weight they either need to cut calories or increase activity and ideally both. It's not rocket science."

^^^ This.

However, besides cutting calories, one needs to significantly reduce their intake of simple carbs (e.g., sugars & other refined carbs), salt and bad fats. Read labels. Make your food at home from simple ingredients. Remove ultra-processed foods from your diet, to include food substances with no culinary value, like all the additives one cannot pronounce.

Maybe folks can layer the Nova Food Groups into their diet plans:

1. Make natural or minimally processed foods, in great variety, mainly of plant origin, and preferably produced with agro-ecological methods, the basis of your diet.

2. Use oils, fats, salt and sugar in small amounts for seasoning and cooking foods and to create culinary preparations.

3. Limit the use of processed foods, consuming them in small amounts as ingredients in culinary preparations or as part of meals based on natural or minimally processed foods.

4. Avoid ultra-processed products.

Nova Food Groups

I would also add for one to be mindful of any particular food's glycemic index and load.

If you have Netflix, consider watching "Cooked", presented by Michael Pollan.

quote:

Originally posted by downtownv:
Here's a great example. Bread ingredients should be Flour, yeast, sugar and salt. Nothing more. Grab your loaf and read the label!

None of the sourdough bread recipes I use have sugar. Whole wheat, white, rye

Sugar is the worst as it is so addictive. Even when I go off my Halloween candy eating binge the cravings are pretty severe for a while LOL.

A lot of people still drink a lot of soda pop with sugar in it. My wife loves her Coca Cola and I try and try to break her from that and so far no luck. She works out usually three rimes a week too and she knows better as a Pharmacist but the addiction is real.

I usually just drink water instead and if I want some taste to it I add just a little bit of OJ for flavor, like maybe a table spoon worth.

When I snack these days it's usually almonds and I get the big 40 OZ bag from Amazon of Diamond roasted lightly salted for around $13. I know raw almonds are healthier but I like these better. My later evening snack is Ratio hi protein vanilla flavored yogurt.

https://ratiofood.com/products...tein-dairy-snack-tub

quote:

Originally posted by SW_Sig:

quote:

Originally posted by downtownv:
Here's a great example. Bread ingredients should be Flour, yeast, sugar and salt. Nothing more. Grab your loaf and read the label!

None of the sourdough bread recipes I use have sugar. Whole wheat, white, rye

Yeah, different kinds of bread.

If you want soft, fluffy bread that doesn't take a long time to make (like American sandwich bread), you add some sugar so the yeast rises quickly and there isn't a lot of time for gluten development.

If you want bread with flavor and texture (like "rustic" Italian or French bread), use less yeast and no sugar and let it ferment a lot longer. It'll still rise plenty.

The "Flour Water Salt Yeast" book linked earlier in this thread is a FANTASTIC resource for learning the ins and outs of baking the latter type of bread.

quote:

Originally posted by 229DAK:
Nova Food Groups

While Monteiro was mostly correct on identifying the problem, his solution left a lot to be desired. There is nothing wrong with meat (except on Fridays ), salt (within reason and with decent kidneys), and saturated fats.