Learning about food
Tonight I decided to have some Crispy Crowns. I’d thought to myself: they’re just potatoes, they’re fine! I didn’t read the ingredients when I bought them, for fear I would discover an ingredient I couldn’t have. But I read the ingredients tonight. Onions I can understand. Soybeans?
WHY does almost every food I pick up at the grocery store have soy in it? I find it really disconcerting. One of the stranger examples that always comes to mind is cous cous. Near East Roasted Garlic & Olive Oil Cous Cous has soy protein and soy sauce in it. Really? Why is that necessary?
I’m still working on You Don’t Look Sick, and I have a number of other books on chronic illness that I want to read – but when I’m done with them, I’m going to be reading up on the food industry. Here’s a list I’ve put together of books that look promising.
Laura, you might be interested in a book I’m reading which was written by the FDA commissioner under Clinton and Dubya. It’s called _The End to Overeating_, and I think about 75% of it is an analysis of, and commentary on, the food industry’s advertising tactics and cooking techniques (lots of sugar, salt and fat).
| Posted 2 years, 2 months agoSoy and corn products are in almost all processed food in the US because both crops are very heavily subsidized in this country, and consequently people grow a lot of them, and then we have to find things to do with them. (You can read The Omnivore’s Dilemma for much more on this, but that’s the gist of it.)
| Posted 2 years, 2 months ago