In February, Food Off Food Technologists hosted a seminar led by Dr. Matt TeeGarden and Dr. Susanne Gjedsted Bügel. The seminar tends to label “super processing” to the ultimate stand of “junk food”. However, the NOVA classification system, which now defines “super -processed” foods, is slightly wider. This includes everything from grain grain bread and yogurt to ultra -high protein milk. Yes, cookies and cakes.
This food is almost 70%of US food supply, which is recommended to reduce the decrease in UPFS (Ultra-Processed Foods). Researchers like Bügel are trying to solve confusion. She is currently leading two years of international initiatives, especially in categories 4: super processed foods.
But in the meantime, Bügel asks regularly large eternal questions. How should we eat?
“What should we tell people?” She was worried. “Well, in Denmark, I will tell you to follow the following: Danish food -based guidelines. This guideline says that you eat less meat, avoid soft drinks, and drink water instead. ” Then Bügel flashes a slide featuring Danish Food Guide: 6 colorful boxes, and six different boxes representing different food groups, and the size represents a ratio in a healthy and climate conscious diet. Each box also provides its own proposals, and there is one overall recommendation.
As Bügel continued the presentation, I didn’t know how the Danish guidelines were familiar. They are Michael Pollan’s food. Not too many. His 2008 book “Food of Food: A TEATER ‘S Manifesto’ most plants” mantra. Polan has declared a new but very old answer to our food dilemma.
17 years later, I couldn’t help. “Eat like Dane” is a virus campaign that is not welcomed by the latest innovation of American Wellness, a long -awaited solution for our nutrition crisis.
Of course, this is not the point of Bügel. But in a culture that is obsessed with thinness in culture, we were endlessly bombed with a contradictory message about which food and which food to accept (carbohydrate or fat? This food fight has become intense for decades. And in the middle of all this confusion, we are seducing to find answers abroad.
Despite the constant search of the United States on perfection, the country’s approach to healthy eating habits often feels like a balanced meal, and it feels like a buffet of the idea that we borrowed, so each of us has been neatly re -packed as a “hacking” for everything that bothers us. Worry about heart disease? Mediterranean diet will save you. Are you having trouble with partial control? Take a page in France. Do you want to live with a white? Start eating like a Japanese.
But when this diet entered the American well -being culture, they inevitably flattened and lost nuances in translation. What remains is a small number of cherry fixing principles, and it has been changed for the maximum marketability of the cultural context.
For example, French women eat small parts and drink red wine. Do not care about cultural indifference for 3 hours of meals and snacks. The Mediterranean diet is distilled with olive oil, fish and nuts, and there is little mention of long and social dinner that defines it. Japanese cuisine is reduced to green tea and miso, often divorced with deeper balance of food and philosophy of respect. The Scandinavians are famous for their rye bread and food, but the common meals and diversity of diet are greatly overlooked.
There are also full dishes overlooked in the world of American diet. Regarding healthy eating habits, the advice we see is steep in the euro -centered abnormalities where foods in the area are rising in gold standards, especially in Europe and Asia, often dismissed or dismissed as “national” or consistent with mainstream health concepts.
It is a kind of patchwork quilt of food rules, and it is sewn together in a distant tradition, but it is never suitable anyway. And thanks to our cultural obsession with thinness, it is only another figure of diet talk that is often formed in this scrap. elegance Import reputation.
Over my lifetime, the most important example of this phenomenon is that “French women do not get fat.” A year after the debut of the “biggest loser” published in 2005, this book offers a fascinating proposal. You can fall into the flaking of champagne, pastry with a lot of butter, decadent chocolate and champagne glasses (Guiliano is worth noting later). Very thin. Easy thin.
This book begins with a personal anecdote. Mireille, an 18 -year -old village in eastern France, spent a year as an exchange student in Western, Massachusetts, where he found American food and gained 20 pounds in the process. When her parents met her at the port of Le Havre, they were shocked by change. Her father noticeably repulsed and said it looked like potato sacks.
“I couldn’t imagine more harmful,” she said. “And until today, stabs are not occupied.”
After starting the LEEK soup detox and discovering her “will”, Guiliano loses weight and stops it even after returning to the United States. Then I was tired and overworked and often began to share the “French” method of food as an overweight American.
“French women are not fat,” he continued to move more than 3 million copies. But as Julia reed surprised her 2005 New York Times ReviewGuiliano’s advice is no different from what most American nutritionists prescribed.
Reid said, “Last year, I physically physically gained from the Cooper Clinic in Dallas. If you want a glass of wine with dinner, don’t eat bread or skip the baked potatoes. “Please do aerobic exercise. If you are over 40, lift the weight. Keep your food diary and cut off the processed garbage. Changing your eating habits slowly is much more effective than a crash diet. If you learn how to trade off, you do not need to deprive you. And continue. ”
This book acknowledges cultural factors that envy French eating habits such as meals that actually entertain French eating habits nationwide, but Americans can compare with sad salads at their desks. For example, it can be a little easier to live a thin and elegant life with a small detail of a pleasant city in France or universal health care.
“This book recognizes the cultural factors that envy French eating habits, but in reality, they recognize cultural factors such as wielding sad salads at their desks with Americans such as meals, such as a long and relaxed meal.
These important details are often absent from re -packaged international wellness advice in the US circle.
But 20 years later, I started to see the cycle repeated by answering all the scary headlines for super processed foods. Solutions that are promoted to fight super processed foods are familiar. Eat like Europeans.
And it is true that European food traditions often feel the world separately from the processing of American diets, but there are some catches. European food products are not always a “healthy” version of American food. They are often formulated differently.
For example, it is mentioned in a more stringent regulation, ie, in some countries how European processed foods use less artificial preservatives or in some countries that regulate food production. The Problem with Americans Holding Up the Cultures as the Gold Standard is that IT IT IT IT IT IT IT ATRTHAT SYISTEMS Aren’t Dior Directly Transferable to An American Context, Where Processed Foods Are so Entrrenched in every everyday life.
Instead of borrowing bit and foreign food culture in order to serve as a well -being trend, we must solve the core of the problem: the food environment of our country. It is a solution of one size that misses the mark, which is a demonization of ultra -high -processed foods without considering a wider context, including the methods and reasons that have become a ubiquitous from the beginning. What is needed is not to refer to the fingers of super processed foods, but a deeper and more subtle conversation for creating a sustainable, culturally comprehensive and accessible food system that supports health for everyone.
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