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I agree that this proposed regulation seems like it probably won't help. Defining what counts as an ultra-processed food is challenging, and the actual causal l

by why_at 2y ago

I agree that this proposed regulation seems like it probably won't help. Defining what counts as an ultra-processed food is challenging, and the actual causal link to health outcomes is far from clear. This article from Science-Based Medicine makes a good case against this kind of thing.[0] What can we actually do to make people eat healthier though? Rising obesity rates are one of those societal problems where I'm not sure what the solution is. The best strategy I can think of is something like "do our best to solve poverty and hope that this helps with obesity as well". [0] https://sciencebasedmedicine.org/ultraprocessed-foods/ https://sciencebasedmedicine.org/ultraprocessed-foods/

riku_iki 2y ago
> I agree that this proposed regulation seems like it probably won't help. I would personally use this as a signal when making choice among other factors. Say I am choosing between two types of ham.
- why_at 2y ago
  >Say I am choosing between two types of ham. I'm having trouble imagining a situation where this would help you with ham though. Probably either all ham counts as ultra processed, or none of it does. (My money is on the former) If it was based on the number of ingredients, maybe there would be some case where one ham has an additional flavoring or something that puts it over the limit. But how likely is it that the extra ingredients would have a significant effect? Probably not much compared to the ham itself, plus the salt or whatever that's in it.
  - riku_iki 2y ago
    I am not expert, but first google link says that simplest curing process is to brine it for 3 days in salted water and then bake, I don't think it will be counted as ultra-processed: https://www.homesicktexan.com/how-to-cure-ham/ https://www.homesicktexan.com/how-to-cure-ham/ But I think corps likely apply tons of chemicals to extend shelf life, make process faster and improve taste. From another hand, I had no idea what is the process until I just googled. And I buy many types of food, and don't have chance to do my research, so labeling would be superhelpful.

by why_at 2y ago

riku_iki 2y ago

> I agree that this proposed regulation seems like it probably won't help. I would personally use this as a signal when making choice among other factors. Say I am choosing between two types of ham.

why_at 2y ago
>Say I am choosing between two types of ham. I'm having trouble imagining a situation where this would help you with ham though. Probably either all ham counts as ultra processed, or none of it does. (My money is on the former) If it was based on the number of ingredients, maybe there would be some case where one ham has an additional flavoring or something that puts it over the limit. But how likely is it that the extra ingredients would have a significant effect? Probably not much compared to the ham itself, plus the salt or whatever that's in it.
- riku_iki 2y ago
  I am not expert, but first google link says that simplest curing process is to brine it for 3 days in salted water and then bake, I don't think it will be counted as ultra-processed: https://www.homesicktexan.com/how-to-cure-ham/ https://www.homesicktexan.com/how-to-cure-ham/ But I think corps likely apply tons of chemicals to extend shelf life, make process faster and improve taste. From another hand, I had no idea what is the process until I just googled. And I buy many types of food, and don't have chance to do my research, so labeling would be superhelpful.