Food Industry Dynamics

By pjain      Published March 6, 2021, 12:49 a.m. in blog Health   

Packaged Food Industry Dynamics

Preservatives

Big Food Hooks on Highly Processed, Salt, Fat

Big Food corporations relentless strive to hook us on highly processed foods with long shelf lives. These are foods loaded with sugar, salt, fat, and preservatives.

Highly processed foods with little fiber taste better

Sugar straight to the brain

Salt

Fat

Transfats "moisturizing"

Transfats banned in Europe, decades later in USA due to Food lobbying

Transfats heavily used in India 2020+ are Killing with IR

Addiction Science of How they Addict Consumers on Junk Food

Addiction to Food

Foods are addictive consumption is exactly what our 3-meals a day, lunch often fast food with highly processed foods. In the U.S., the turn towards overeating these foods occurred in the early 1980s, and the subsequent rise in conditions like hypertension, heart disease, cancer and diabetes is linked to it.

BIGFOOD exploits Double Paths of Satiety and Addication

Consider what happens when you eat a slice of cake or pie - why is it so satisfying and addictive? 1. The sugar in the cake goes from the taste buds to the brain directly, 2. The fat zips there through the trigeminal nerve — in both instances incredibly fast.

Foods that contain both sugar and fat produce a double hit to the brain and thus a double arousal, and food companies know this.

Foods that contain both sugar and fat produce a double hit to the brain and thus a double arousal, and food companies know this.

I am a gourmet!

Variety in Food - in our very DNA - BIGFOOD uses it to Addict us!

Why M&Ms have so many colors but Taste the same, hundreds of flavors of Potato Chips?

Variety provides deviation from Boredom

Studies show Variety causes over-feeding

A typical grocery store in USA sells 20 flavors of Lay's potato chips: classic, wavy, wavy ranch, baked, barbecue, sour cream and onion, salt and vinegar, lightly salted, cheddar and sour cream, limon-flavored, honey barbecue, sweet southern heat, dill pickle, flamin' hot, flamin' hot and dill pickle, cheddar jalapeno, jalapeno ranch, lime and jalapeno, kettle-cooked, and kettle-cooked mesquite barbecue.

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Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions - Michael Moss

Salt Sugar Fat: How the Food Giants Hooked Us - Michael Moss, 2013

Addiction 101 --XFR--

An accurate definition of addiction is repetitive behavior that's difficult to quit and that causes harm.

Brain Impact - Speed Matters!

Studies have shown that "the faster something reaches the brain, the greater the brain's response.

Consider what happens when you eat a slice of cake or pie - why is it so satisfying and addictive? 1. The sugar in the cake goes from the taste buds to the brain directly, 2. The fat zips there through the trigeminal nerve — in both instances incredibly fast.

Foods that contain both sugar and fat produce a double hit to the brain and thus a double arousal, and food companies know this.

Addiction varies greatly by Person - Some are very sensitive

Addiction is a spectrum that varies greatly between people

Not every person with substance abuse disorder experiences tolerance — which is the need for more and more of the substance to feel its effects — or intense withdrawal symptoms. Some people, scientists have learned, are affected only mildly. The early part of the book is helpful for reframing addiction in this way but, even so, does it make sense to talk about addiction to processed foods as one would about addition to tobacco or heroin?

Tobacco

  • With tobacco and drugs, the substance must enter the bloodstream in order to reach the brain.

Alcohol

Drugs

  • With tobacco and drugs, the substance must enter the bloodstream in order to reach the brain.

Gambling

Evolutionary basis of Addiction of Variety

Humans are known as OMNIVORES as their ancestors survived more readily when they selected varied foods, with varied nutrients, as they gathered or hunted. That evolved tendency "makes it difficult for us to say no when we're presented with food that's even just slightly different from what we just ate


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