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Over 80% of foods marketed to toddlers in the United States are ultraprocessed, while nearly half also fail to meet global nutritional guidelines, a new study found.
Really interesting. I often thought “what is actually so bad about processed food?” because in the end everything we eat is just chemicals in different mixtures, so as a nerd it makes me skeptical of most food health advice. There doesn’t seem to be an easily explainable understandable theory or scientific model model behind this.
I could have sworn I read “hyperpalatable food” in the blurb but I can’t find it now. Maybe I dreamed it lol. But that would be a good objective issue with ultraprocessed food, triggering the brain’s reward system and encouraging excessive eating. The ability to split ingredients into separate parts and then recombine them to be too palatable, and/or not balanced enough in the sense that e.g. fibers or proteins or vitamins that would naturally occur in raw food.
I read the hyper-palatable thing when it came out. We can actually jam on it. To my memory, there are a couple of foods that really trigger that concept, one of them being Doritos. The other being Diet Coke.
The regular red bag of Doritos, it’s not hard to sit down and eat an entire bag.
Getting used to Diet Coke even if you exclude the caffeine by getting it from other sources, still drinking a Diet Coke or two will trigger you to drink a lot more Diet Coke.
But I’d say the absolute vast majority of UPF is less palatable than other food. That pack of donuts with the waxy chocolate and they’ve done everything possible to extend shelf life on it. Doesn’t taste as good as fresh donuts. (assuming you can even find fresh donuts anymore.)
All those snack cakes and shelf stable lunch items are unpleasant when compared with anything made fresh.
And the stuff they put on the Doritos, it’s not the add-ons that make it good. I took a shot at making Dorito cheese once and was wildly successful. Try out some yellow cheddar and turn it into powder. Add garlic powder, onion powder, Salt, yeast flakes, except for the coloring being a little blonder than it should be. It’s a dead ringer for Doritos.
I don’t think that UPF foods that are borderline addictive are addictive because of the UPF. I think they’re addictive in spite of it.
As of 2024, research into the effects of UPFs is rapidly evolving… The specific mechanism of the effects was not clear.
This processed / nova label basically seems to be a crude scientific cudgel because we just know too little about the health effects of nutrition.
It basically bundles the influence of the food industry on food. Taken by the dark powers, tortured and mutilated. A ruined and terrible form of food lol.
All those snack cakes and shelf stable lunch items are unpleasant when compared with anything made fresh.
I don’t think that UPF foods that are borderline addictive are addictive because of the UPF. I think they’re addictive in spite of it.
I suspect the addictiveness is mostly about the hyperpalatable food. Maybe both a biochemical thing and a intensity thing.
“Hyperpalatable foods can stimulate the release of metabolic, stress, and appetite hormones that play a role in cravings and may interfere with the body’s ability to regulate appetite and satiety.”
For cigarettes vs vaping for example, nicotine vaporized by cigarettes immediately breaches the blood brain barrier and has an immediate effect. While vaping (non-nicotine salts) has a much slower and smoother and delayed absorption curve, similar to nicotine patches. And what makes cigarettes much more addictive is the intermediateness of the reward.
So just the optimization process to make some “donuts with the <censored>” palatable at all while minimizing cost involves so much tweaking that it sort of ends up optimized to fuel the biochemical and intensity addictiveness response. Basically the expected or predictable outcome of capitalism is cheap food sold at premium with addictive properties.
So while fresh made quality food is more tasty, this doesn’t matter for the addictiveness. Of course I’m just speculating here.
I’d love to know if replacing sugars and salt partially artificial sweeteners or salt replacements has any real health benefits in this context. And I definitely want to make some Doritos air-fried soybeans lol
Really interesting. I often thought “what is actually so bad about processed food?” because in the end everything we eat is just chemicals in different mixtures, so as a nerd it makes me skeptical of most food health advice. There doesn’t seem to be an easily explainable understandable theory or scientific model model behind this.
I could have sworn I read “hyperpalatable food” in the blurb but I can’t find it now. Maybe I dreamed it lol. But that would be a good objective issue with ultraprocessed food, triggering the brain’s reward system and encouraging excessive eating. The ability to split ingredients into separate parts and then recombine them to be too palatable, and/or not balanced enough in the sense that e.g. fibers or proteins or vitamins that would naturally occur in raw food.
I read the hyper-palatable thing when it came out. We can actually jam on it. To my memory, there are a couple of foods that really trigger that concept, one of them being Doritos. The other being Diet Coke.
The regular red bag of Doritos, it’s not hard to sit down and eat an entire bag.
Getting used to Diet Coke even if you exclude the caffeine by getting it from other sources, still drinking a Diet Coke or two will trigger you to drink a lot more Diet Coke.
But I’d say the absolute vast majority of UPF is less palatable than other food. That pack of donuts with the waxy chocolate and they’ve done everything possible to extend shelf life on it. Doesn’t taste as good as fresh donuts. (assuming you can even find fresh donuts anymore.)
All those snack cakes and shelf stable lunch items are unpleasant when compared with anything made fresh.
And the stuff they put on the Doritos, it’s not the add-ons that make it good. I took a shot at making Dorito cheese once and was wildly successful. Try out some yellow cheddar and turn it into powder. Add garlic powder, onion powder, Salt, yeast flakes, except for the coloring being a little blonder than it should be. It’s a dead ringer for Doritos.
I don’t think that UPF foods that are borderline addictive are addictive because of the UPF. I think they’re addictive in spite of it.
This processed / nova label basically seems to be a crude scientific cudgel because we just know too little about the health effects of nutrition.
It basically bundles the influence of the food industry on food. Taken by the dark powers, tortured and mutilated. A ruined and terrible form of food lol.
I suspect the addictiveness is mostly about the hyperpalatable food. Maybe both a biochemical thing and a intensity thing.
“Hyperpalatable foods can stimulate the release of metabolic, stress, and appetite hormones that play a role in cravings and may interfere with the body’s ability to regulate appetite and satiety.”
For cigarettes vs vaping for example, nicotine vaporized by cigarettes immediately breaches the blood brain barrier and has an immediate effect. While vaping (non-nicotine salts) has a much slower and smoother and delayed absorption curve, similar to nicotine patches. And what makes cigarettes much more addictive is the intermediateness of the reward.
So just the optimization process to make some “donuts with the <censored>” palatable at all while minimizing cost involves so much tweaking that it sort of ends up optimized to fuel the biochemical and intensity addictiveness response. Basically the expected or predictable outcome of capitalism is cheap food sold at premium with addictive properties.
So while fresh made quality food is more tasty, this doesn’t matter for the addictiveness. Of course I’m just speculating here.
I’d love to know if replacing sugars and salt partially artificial sweeteners or salt replacements has any real health benefits in this context. And I definitely want to make some Doritos air-fried soybeans lol