The Pathology Of The Processed Food Industry

The Obese Hunger of Famished Psyches

Mass obesity and its morbid health consequences are the economic externalities of the processed food industry. Our fat is their profit, we literally eat up the physiologically and socially destructive costs that make those profits possible. The following article is about a rebellion against the exploitation of the human nourishment cycle by processed food capitalism: reclaim sovereignty over your eating and metabolism!

The Pathology Of The Processed Food Industry
22 February 2013

The following article from the NYT Magazine amply justifies my characterizations of the processed food industry.

The Extraordinary Science of Addictive Junk Food
by MICHAEL MOSS, February 20, 2013

2 thoughts on “The Pathology Of The Processed Food Industry

  1. Mediterranean Diet Shown to Ward Off Heart Attack and Stroke
    The New York Times, February 25, 2013

    From DM’s comment:

    “Growing up in Greece in the 70s, we ate a lot of fresh seasonal greens, vegetables, beans, lentils, and chick peas and fruit, and fish. Meat was more often chicken, pork, goat, and lamb (chicken being more frequent and lamb less). Beef was more exotic in the sense that it was consumed more rarely…We consumed a lot of cheese and fresh yogurt. Most food was produced and consumed locally, it was fresh and full of flavor…Interestingly, with my family in Boston we keep as close as possible to fresh & local food. This means however that we spend a lot more time cooking (as opposed to doing other things) and we pay a premium in food prices.”

  2. Mediterranean diet reduces cardiovascular risk
    By David Brown
    The Washington Post, February 25, 2013

    From the article:

    The “Mediterranean diet,” featuring vegetables, fruits, fish, nuts and olive oil but almost no red meat or sweets, slightly reduces the risk of cardiovascular disease. Most of the effect was seen in a reduction in strokes.

    — and included wine…

    For example, virtually everyone in the Spanish study used olive oil as their main culinary fat, ate less than one serving of red meat a day and had at least one meatless day a week. Two-thirds ate fish three times a week. Almost everyone had less than one soft drink a day, and nearly three-quarters had fewer than two baked sweets a week.

    People in the Mediterranean ­diets were advised to emphasize olive oil, nuts, fresh fruits and vegetables, fatty fish, poultry instead of red meat, a sauce called “sofrito” (made by simmering herbs, garlic, tomatoes and oil together), and red wine with dinner if they drank alcohol.

    People assigned to the control diet [ate]… Lean fish, pasta and bread were recommended, and olive oil, nuts and sofrito were discouraged.

    The Mediterranean diet proved beneficial even though the people on the control diet cut their calories over the five-year experiment. At the end, they were consuming 1,960 calories a day, compared with about 2,200 for those on the Mediterranean diet.

Comments are closed.