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Yes, but that's part of my point. You don't eat straight lecithin. Or high fructose corn syrup. You need a lot of other ingredients and a lot of processingto tu

Yes, but that's part of my point. You don't eat straight lecithin. Or high fructose corn syrup. You need a lot of other ingredients and a lot of processingto turn that corn into edible food products. That's one reason why it would be very challenging to double the number of calories we take in from corn — you would also need to double your production of all of that other stuff. I don't know all of the specifics, so I won't speculate on whether we could do that quickly, but if we were contemplating it we would need to make sure we had the infrastructure necessary to do all of that extra processing, and access to twice as many ingredients as we currently use.

lsc 8y ago
> You don't eat straight lecithin. Or high fructose corn syrup. You need a lot of other ingredients and a lot of processingto turn that corn into edible food products. That's one reason why it would be very challenging to double the number of calories we take in from corn — you would also need to double your production of all of that other stuff. I don't, but I would, if I were hungry enough. Most of the stuff we mix corn syrup with we mix in to make it taste better. If you've ever had straight corn syrup on your pancakes, (It's commonly sold under the brand Karo for this) you'd know it's fine. It's not maple syrup, but it's certainly something you could eat just fine, if you were hungry. I think that's true of most of these things. If you are hungry enough, you'll take your macro-nutrients as they are. I don't personally know how to make soy protein isolate, but I do know how to make tofu. If you gave me my 3000 calories a day in buckets of dry soybeans, I wouldn't be happy about it, but I wouldn't starve.