Britain’s postwar sugar rationing was an accidental experiment. Decades on, it’s revealing how early diet shapes cancer risk, ageing and eating habits for life.
Trouble is, it’s everywhere. There’s sugar in ham for goodness’ sake. And it’s bloody addictive, good luck trying to kick a habit when you’re required to have a little bit of it to survive.
I might have my conspiracy theorist hat on but I’m starting to think the whole sugar everywhere thing isn’t an accident, manufacturers engineer food to make it so people will crave it, thus buying more and padding their profits. It also helps making cheap ingredients more palatable to reduce costs and increase profits.
It’s not hard to avoid if you buy raw ingredients and cook your own meals, make your own sauces, etc. I did it when I was cooking for rats. But the downside is, you have to make all your own food.
Trouble is, it’s everywhere. There’s sugar in ham for goodness’ sake. And it’s bloody addictive, good luck trying to kick a habit when you’re required to have a little bit of it to survive.
I might have my conspiracy theorist hat on but I’m starting to think the whole sugar everywhere thing isn’t an accident, manufacturers engineer food to make it so people will crave it, thus buying more and padding their profits. It also helps making cheap ingredients more palatable to reduce costs and increase profits.
It is all about exotherms and endotherms…
Food makers make food taste better in order to sell more is not exactly a conspiracy theory.
It’s not hard to avoid if you buy raw ingredients and cook your own meals, make your own sauces, etc. I did it when I was cooking for rats. But the downside is, you have to make all your own food.
Trick is to make your body not crave for it.