Did you know bananas are in threes? For centuries in England, the "plowman's lunch" was associated with farm laborers who ate a midday meal of bread, cheese, pickled onions, and a drink consisting of beer. Today, this is a popular lunch served in British pubs.
The food industry has processed lots of foods to hit that “bliss point” — that perfect amount of sweetness that would send eaters over the moon. In doing so, it’s added sweetness in plenty of unexpected places – like bread and pasta sauce, says investigative reporter Michael Moss.
It is no secret that the rise in obesity in America has something to do with food. But how much? And what role does the food industry as a whole play?
As part of Here & Now’s series this week on obesity, America on the Scale, host Jeremy Hobson spoke with investigative reporter Michael Moss of The New York Times.
For Moss’s book, Salt Sugar Fat, he went inside the industry and spoke with food inventors and CEOs about how the industry has shaped what people eat and capitalized on how American eating habits have changed — for the worse and, maybe now, for the better. Highlights from their conversation follow, edited for brevity and clarity.
A gourmand. The name belonged to three celebrated Roman epicures, the most
famous of whom was Marcus Gavius Apicius, who lived in the ﬁrst century a.d. and was the author of a book of recipes known as Of Culinary Matters.
When he was faced through ﬁnancial difﬁculty with having to restrict himself to a plain diet, he killed himself rather than suffer such privation.
This Apicius dedicated his life to seeking out new taste sensations in the restaurants and hotels of Manhattan.
Some of the UK's major food manufacturers are launching a £4m food labelling campaign using a guideline daily amounts (GDA) system, where the labels show percentages of sugar, salt, fat and calories in each serving.
Other companies use the Food Standard Agency-approved traffic-light labels, where green is good and red warns shoppers not to consume too much.
TRAFFIC LIGHT LABELLING
Sainsbury, Asda and Waitrose, the Co-Op and Marks and Spencer have all opted for a traffic-light label.
This is the system the Food Standards Agency would like the whole industry to adopt.
(note: Unfortunately, the food lobbies won the war and the simpler labeling using Traffic Lights was rejected – Author – The Book of Threes)
In the Marines and Navy, A ricky rocket consists of
1/2 cup of coffee
1/2 cup of cocoa
4 tablespoons of sugar
There is a recipe on the Internet for this drink as well.
1 Packet of Swiss Miss Hot Cocoa Mix 1 cup of hot coffee
Put 1 pkt of hot cocoa mix in cup. Pour in coffee and stir until hot coca mix is dissolved. Serve, makes 1 single serving. Great at Christmas to warm your guests or any other time. To save on additional calories, substitute with Sugar Free Hot Cocoa Mix.
Fish is a terrific source of lean protein. Cold water fish, especially salmon, provides heart healthy omega-3 fats in abundance. But does a fried fish burger provide the same heart protection as a grilled fillet of wild salmon? Let’s be honest. It would be a stretch to actually believe that a deep-fried battered hunk of seafood slathered in mayonnaise is remotely similar to a pristine cut of fresh fish. Nevertheless, perhaps goaded by their wishful patients, the question tempted the scientists studying the Women’s Health Initiative (WHI). Now we have a clear and unequivocal answer: no.