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2HousePlague · 01-18-2006, 10:50 PM

The scary shit about so-called nutrition science is the big food manufacturers have now had a few decades in the lab. What have they been working on? Not making things healthier. Truthis , nobody -- no matter what anybody claims, NOBODY has been working on improving the nutritional value of consumer-grade foods. What they have been working on is improving the gratitification "trigger-intensity" of manufactured foods. For example, meat is still pretty good to most of the human population (vegans and other ideologically motivated notwithstanding). Why? Because our physiologies (and the feedback mechanisms betgw. physiology and psychology) are still based on conditions that prevailed when Homo Sapiens first appeared on earth, a time when the high calorie content and nuttrional "thoroughness" combined with the relative scarcity (hard to catch and hunt) of mammal meat made the gratifications triggers for meat very high. As a result the body and mind said "Hooray" when you ate meat. But, as we all know who live in the First World, we can have pretty much as much meat as we want. The trigger threshold has not had a chance to adjust -- hence obesity and all the other health ills connected to over-consumption of meat are rampant in the First World. What the big manufacturers have been doing for the last 40 years is NOT coming up with ways to help the human body (via psycho-physiological feedback loops) cope with that imbalance. But, instead taking advantage of it by creating products that deliver as high a gratitfication cue as possible, but no nutrintional value. As a result, you have things that are MUCH MUCH worse even than meat, worse than meat EVER COULD BE, even. Snack foods that have higher fat and caloric density and higher concentrations of low-desnity lipoproteins than any food fouind in nature.

01-18-2006, 10:50 PM
2HousePlague CURATOR Join Date: Jul 2004 Location: the attic Posts: 14,572	The scary shit about so-called nutrition science is the big food manufacturers have now had a few decades in the lab. What have they been working on? Not making things healthier. Truthis , nobody -- no matter what anybody claims, NOBODY has been working on improving the nutritional value of consumer-grade foods. What they have been working on is improving the gratitification "trigger-intensity" of manufactured foods. For example, meat is still pretty good to most of the human population (vegans and other ideologically motivated notwithstanding). Why? Because our physiologies (and the feedback mechanisms betgw. physiology and psychology) are still based on conditions that prevailed when Homo Sapiens first appeared on earth, a time when the high calorie content and nuttrional "thoroughness" combined with the relative scarcity (hard to catch and hunt) of mammal meat made the gratifications triggers for meat very high. As a result the body and mind said "Hooray" when you ate meat. But, as we all know who live in the First World, we can have pretty much as much meat as we want. The trigger threshold has not had a chance to adjust -- hence obesity and all the other health ills connected to over-consumption of meat are rampant in the First World. What the big manufacturers have been doing for the last 40 years is NOT coming up with ways to help the human body (via psycho-physiological feedback loops) cope with that imbalance. But, instead taking advantage of it by creating products that deliver as high a gratitfication cue as possible, but no nutrintional value. As a result, you have things that are MUCH MUCH worse even than meat, worse than meat EVER COULD BE, even. Snack foods that have higher fat and caloric density and higher concentrations of low-desnity lipoproteins than any food fouind in nature. __________________ tada!