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- Onderwerp starter Medusa
- Startdatum
MSG en behoorlijke zoutig, toch?
Geen MSG, maar wel aan de zoute kabt, klopt. Ik heb een semi-verslaving aan shoarma en doner kebab, dus mij deert dit niet.
Mike
Mike
What people think happens to food after the use-by date:
- It becomes dangerous overnight
- Something inside it switches
- The supermarket knows
- Eating it is a gamble
- It goes in the bin, responsibly
- The date is science
What actually happens:
- Nothing at midnight. The date was chosen by the retailer to keep the shelf moving
- Dry-aged beef is forty-five days past any use-by and sells at £40 a kilo
- Cheese is milk that went off on purpose. Yogurt is milk that went off on purpose. So is salami
- Eggs last weeks past the box. Hard cheese laughs at the box. Honey has been eaten out of pyramids
- Britain bins millions of tonnes of food a year on the strength of a printed number
- Your nose has been running the test for two million years and has a better record than the label
The date is a stock rotation tool wearing a lab coat.
Mike
- It becomes dangerous overnight
- Something inside it switches
- The supermarket knows
- Eating it is a gamble
- It goes in the bin, responsibly
- The date is science
What actually happens:
- Nothing at midnight. The date was chosen by the retailer to keep the shelf moving
- Dry-aged beef is forty-five days past any use-by and sells at £40 a kilo
- Cheese is milk that went off on purpose. Yogurt is milk that went off on purpose. So is salami
- Eggs last weeks past the box. Hard cheese laughs at the box. Honey has been eaten out of pyramids
- Britain bins millions of tonnes of food a year on the strength of a printed number
- Your nose has been running the test for two million years and has a better record than the label
The date is a stock rotation tool wearing a lab coat.
Mike
Your stomach runs at pH 1.5.
That is more acidic than:
- A wolf, at about 2
- A lion, at about 2
- Your dog, at about 2
- Nearly every animal that kills its own dinner
It is the same as:
- A vulture, at 1 to 1.5
- A hyena, at 1.5
- The animals that eat what has been dead for days
That is the tell.
Humans did not join the meat-eaters as hunters. We joined as scavengers.
Two and a half million years ago we were turning up at the lion's kill forty hours late, with a rock, to open the bones nothing else could and eat what was left.
The meat was days old. It was warm. It was alive with everything a carcass grows in the sun.
So we built an acid bath.
Strong enough to kill what lives on rotting flesh. Strong enough to strip protein that had already started to break itself down. Strong enough to take marrow out of a femur a hyena had given up on.
That acid is still in you, at full strength, waiting for a carcass that never comes.
It was never built for a leaf. A cow has four stomachs and two days to break down grass. You have one stomach, running at battery-acid strength, and a colon a quarter the length of a chimp's.
Which is why the steak that has been in the back of the fridge since last Tuesday goes down without comment.
And a bagged salad from a sandwich chain put 211 people in hospital in one summer.
You are a scavenger with forward-facing eyes and a gym membership.
Your stomach has known what you are the whole time. Somebody just needs to tell your plate.
Mike
That is more acidic than:
- A wolf, at about 2
- A lion, at about 2
- Your dog, at about 2
- Nearly every animal that kills its own dinner
It is the same as:
- A vulture, at 1 to 1.5
- A hyena, at 1.5
- The animals that eat what has been dead for days
That is the tell.
Humans did not join the meat-eaters as hunters. We joined as scavengers.
Two and a half million years ago we were turning up at the lion's kill forty hours late, with a rock, to open the bones nothing else could and eat what was left.
The meat was days old. It was warm. It was alive with everything a carcass grows in the sun.
So we built an acid bath.
Strong enough to kill what lives on rotting flesh. Strong enough to strip protein that had already started to break itself down. Strong enough to take marrow out of a femur a hyena had given up on.
That acid is still in you, at full strength, waiting for a carcass that never comes.
It was never built for a leaf. A cow has four stomachs and two days to break down grass. You have one stomach, running at battery-acid strength, and a colon a quarter the length of a chimp's.
Which is why the steak that has been in the back of the fridge since last Tuesday goes down without comment.
And a bagged salad from a sandwich chain put 211 people in hospital in one summer.
You are a scavenger with forward-facing eyes and a gym membership.
Your stomach has known what you are the whole time. Somebody just needs to tell your plate.
Mike
If the 2.6 million years humans have spent butchering animals were a single day, bread arrives at 23:53 and the bottle of seed oil at 23:59:56.
- Cut marks on animal bone, left by human ancestors with stone tools: 2.6 million years ago.
- The first farmed grain: about 12,000 years ago.
- Refined sugar in a working household: about 300 years ago.
- Margarine: 1869.
- Cornflakes: 1894.
- Crisco, the first seed oil sold as food: 1911.
- Government advice to eat less fat and more grain: 1977.
On a 24 hour clock, with midnight as now:
- Meat on the fire: the entire day.
- Grain: 23:53.
- Sugar: 23:59:50.
- Margarine: 23:59:55.
- Cornflakes: 23:59:56.
- Seed oil: 23:59:56.
- The advice: 23:59:58.
Now the second clock, which is what the body did about it.
- Adults in England classed as obese in 1980: 6% of men, 8% of women.
- Adults in England classed as obese now: about 26%.
- People in Britain with diabetes in 1996: 1.4 million.
- People in Britain with diabetes now: more than 5 million, plus 1.3 million who have it and have not been told.
- Both of those curves start climbing at 23:59:58, in the 2 seconds after the advice.
Everything on the plate that arrived after 23:53 is called a staple.
Everything that arrived before it is called a risk factor.
The species spent 23 hours and 53 minutes eating the risk factor and turned up at 23:53 with the biggest brain on the planet and no dentist.
Mike
- Cut marks on animal bone, left by human ancestors with stone tools: 2.6 million years ago.
- The first farmed grain: about 12,000 years ago.
- Refined sugar in a working household: about 300 years ago.
- Margarine: 1869.
- Cornflakes: 1894.
- Crisco, the first seed oil sold as food: 1911.
- Government advice to eat less fat and more grain: 1977.
On a 24 hour clock, with midnight as now:
- Meat on the fire: the entire day.
- Grain: 23:53.
- Sugar: 23:59:50.
- Margarine: 23:59:55.
- Cornflakes: 23:59:56.
- Seed oil: 23:59:56.
- The advice: 23:59:58.
Now the second clock, which is what the body did about it.
- Adults in England classed as obese in 1980: 6% of men, 8% of women.
- Adults in England classed as obese now: about 26%.
- People in Britain with diabetes in 1996: 1.4 million.
- People in Britain with diabetes now: more than 5 million, plus 1.3 million who have it and have not been told.
- Both of those curves start climbing at 23:59:58, in the 2 seconds after the advice.
Everything on the plate that arrived after 23:53 is called a staple.
Everything that arrived before it is called a risk factor.
The species spent 23 hours and 53 minutes eating the risk factor and turned up at 23:53 with the biggest brain on the planet and no dentist.
Mike
Raw milk carries an enzyme that kills bacteria. Pasteurisation kills the enzyme.
Raw milk carries alkaline phosphatase. Pasteurisation destroys it, and the inspector tests for its absence to prove the milk was heated. The proof of safety is the proof of the kill.
Raw milk carries lipase, which starts digesting the fat for you. Pasteurisation denatures it.
Raw milk carries immunoglobulins, the antibodies the cow made against everything in her shed. Pasteurisation unfolds them.
Raw milk carries vitamin C. Pasteurisation takes a bite out of it.
Raw milk carries folate and B12, riding on proteins that carry them into you. Pasteurisation bends the proteins.
Raw milk carries the bacteria that turn it into kefir, yogurt and cheese on the kitchen counter. Pasteurisation kills them, and you buy them back in a capsule.
Raw milk carries whey proteins that farm children with less asthma drink every day. Pasteurisation cooks them.
Raw milk carries fat you can see. Homogenisation shatters it so you cannot.
Then the carton says fortified, because they put two of the vitamins back.
The process is named after a man. The milk is named after nobody, which tells you who won.
Mike
Raw milk carries alkaline phosphatase. Pasteurisation destroys it, and the inspector tests for its absence to prove the milk was heated. The proof of safety is the proof of the kill.
Raw milk carries lipase, which starts digesting the fat for you. Pasteurisation denatures it.
Raw milk carries immunoglobulins, the antibodies the cow made against everything in her shed. Pasteurisation unfolds them.
Raw milk carries vitamin C. Pasteurisation takes a bite out of it.
Raw milk carries folate and B12, riding on proteins that carry them into you. Pasteurisation bends the proteins.
Raw milk carries the bacteria that turn it into kefir, yogurt and cheese on the kitchen counter. Pasteurisation kills them, and you buy them back in a capsule.
Raw milk carries whey proteins that farm children with less asthma drink every day. Pasteurisation cooks them.
Raw milk carries fat you can see. Homogenisation shatters it so you cannot.
Then the carton says fortified, because they put two of the vitamins back.
The process is named after a man. The milk is named after nobody, which tells you who won.
Mike
They told you to eat salmon for the omega-3, then they fed the salmon rapeseed.
The whole case for oily fish is the long-chain omega-3, the fat your brain and retina are built from, and the one fat in this whole debate both sides agree you need more of.
Farmed salmon does not make it. Nothing makes it. The fish gets it from eating smaller fish, which got it from algae. Take the smaller fish out of the feed and the salmon is a pink shape.
So the industry took the smaller fish out of the feed.
Fish oil is expensive and rapeseed oil is not. Between 2006 and 2015 the feed in Scottish salmon farms swung from fish oil to vegetable oil, and the omega-3 in the fillet on the shelf halved. Same fish, same price, half the point.
A portion of farmed salmon now carries half the fat you were sent to buy it for, and a load of linoleic acid the wild fish never had, because a salmon has no rumen and its fat is a printout of the feed bag.
The label still says rich in omega-3. Rich against what, it does not say.
The pattern holds across the whole shelf. Name a food for one virtue, industrialise it, quietly swap the virtue out for a cheaper oil, keep the name.
The salmon did nothing wrong. It ate what it was given. So did you.
Mike
The whole case for oily fish is the long-chain omega-3, the fat your brain and retina are built from, and the one fat in this whole debate both sides agree you need more of.
Farmed salmon does not make it. Nothing makes it. The fish gets it from eating smaller fish, which got it from algae. Take the smaller fish out of the feed and the salmon is a pink shape.
So the industry took the smaller fish out of the feed.
Fish oil is expensive and rapeseed oil is not. Between 2006 and 2015 the feed in Scottish salmon farms swung from fish oil to vegetable oil, and the omega-3 in the fillet on the shelf halved. Same fish, same price, half the point.
A portion of farmed salmon now carries half the fat you were sent to buy it for, and a load of linoleic acid the wild fish never had, because a salmon has no rumen and its fat is a printout of the feed bag.
The label still says rich in omega-3. Rich against what, it does not say.
The pattern holds across the whole shelf. Name a food for one virtue, industrialise it, quietly swap the virtue out for a cheaper oil, keep the name.
The salmon did nothing wrong. It ate what it was given. So did you.
Mike
The Mongol army that conquered half the known world rode ten days without lighting a fire, and lived on horse blood and powdered milk.
Marco Polo saw them do it in the 1270s and wrote it down for a Europe that did not believe him. A Tartar horseman, he said, would go ten days on the march without cooked food, and when he needed to eat he opened a vein in his horse and drank. A horse could give a pint or two every ten days and stay sound; a man could live on that between towns. The whole army carried a string of remounts, each man with a dozen or more, and every one of them was a canteen.
And they carried milk. Dried milk, which the West would not work out how to make for another six hundred years. The women boiled mare's milk, skimmed the fat off the top for butter, and dried the rest in the sun until it set into a paste. Each rider carried ten pounds of it in a bag. In the morning he put half a pound in a leather flask with water and rode. By the time the horse had jolted it for a few hours it had beaten itself into a thin porridge, and that was dinner, taken in the saddle at a canter.
Other travellers filled in the rest. John of Plano Carpini, the Pope's man, sent to the Great Khan in 1246, reported that the Mongols ate anything that had a pulse, dogs and wolves and foxes and mice included, and that in the winter they lived on meat and in the summer on nothing but mare's milk. He did not see them eat bread. Fermented mare's milk, koumiss, was their beer and their wine. Meat was boiled in the cauldron and the broth drunk to the last drop, or dried in strips under the saddle, or eaten raw and warm off the kill.
No bread. No wagon train of grain. No baggage in the sense a European army meant it. An army that had to grind flour and bake it moved at the speed of its ovens; the Mongols moved at the speed of a horse, which is why nobody in Europe saw them coming until the Hungarians were dead.
The European soldier of the same century marched on bread, biscuit, pulses, wine and salt meat, with a supply chain behind him as long as the campaign, and starved or mutinied when it broke. The Mongols brought the supply chain with them on four legs and drank it.
You have been told that meat and milk are heavy, expensive foods for the settled and the rich, and that empires run on grain. For a century and a half the greatest land empire in the history of the world ran on the opposite, and the men who ran it were bigger, harder and faster than anyone they met.
The milk powder in a modern ration pack, the pemmican in a Victorian sledge, the dried meat in a hunter's pocket, all of it is the Mongol saddlebag reinvented by people who had to be told twice.
Polo's readers laughed at the horse blood.
The Hungarians did not laugh.
Mike
Marco Polo saw them do it in the 1270s and wrote it down for a Europe that did not believe him. A Tartar horseman, he said, would go ten days on the march without cooked food, and when he needed to eat he opened a vein in his horse and drank. A horse could give a pint or two every ten days and stay sound; a man could live on that between towns. The whole army carried a string of remounts, each man with a dozen or more, and every one of them was a canteen.
And they carried milk. Dried milk, which the West would not work out how to make for another six hundred years. The women boiled mare's milk, skimmed the fat off the top for butter, and dried the rest in the sun until it set into a paste. Each rider carried ten pounds of it in a bag. In the morning he put half a pound in a leather flask with water and rode. By the time the horse had jolted it for a few hours it had beaten itself into a thin porridge, and that was dinner, taken in the saddle at a canter.
Other travellers filled in the rest. John of Plano Carpini, the Pope's man, sent to the Great Khan in 1246, reported that the Mongols ate anything that had a pulse, dogs and wolves and foxes and mice included, and that in the winter they lived on meat and in the summer on nothing but mare's milk. He did not see them eat bread. Fermented mare's milk, koumiss, was their beer and their wine. Meat was boiled in the cauldron and the broth drunk to the last drop, or dried in strips under the saddle, or eaten raw and warm off the kill.
No bread. No wagon train of grain. No baggage in the sense a European army meant it. An army that had to grind flour and bake it moved at the speed of its ovens; the Mongols moved at the speed of a horse, which is why nobody in Europe saw them coming until the Hungarians were dead.
The European soldier of the same century marched on bread, biscuit, pulses, wine and salt meat, with a supply chain behind him as long as the campaign, and starved or mutinied when it broke. The Mongols brought the supply chain with them on four legs and drank it.
You have been told that meat and milk are heavy, expensive foods for the settled and the rich, and that empires run on grain. For a century and a half the greatest land empire in the history of the world ran on the opposite, and the men who ran it were bigger, harder and faster than anyone they met.
The milk powder in a modern ration pack, the pemmican in a Victorian sledge, the dried meat in a hunter's pocket, all of it is the Mongol saddlebag reinvented by people who had to be told twice.
Polo's readers laughed at the horse blood.
The Hungarians did not laugh.
Mike
What people think vitamin D is:
- A vitamin
- Something you get from food
- A tablet in October
- A number your GP checks
- A supplement that works if you take enough
- The bone one
What vitamin D actually is:
- A steroid hormone, made from cholesterol, filed under the wrong letter in 1922
- Found in almost no food. Your skin makes it. That was the whole system
- Converted twice, by the liver and the kidney, into something that switches genes on in nearly every cell you own
- Immune function, muscle, mood, calcium handling, all under one receptor
- The tablet trials came back flat, and the verdict was that the hormone must not matter
- The bone one, the immune one, the mood one, and the one they told you to hide from
They renamed a hormone a vitamin, told you to stay indoors, and then sold you the replacement in a jar.
Mike
- A vitamin
- Something you get from food
- A tablet in October
- A number your GP checks
- A supplement that works if you take enough
- The bone one
What vitamin D actually is:
- A steroid hormone, made from cholesterol, filed under the wrong letter in 1922
- Found in almost no food. Your skin makes it. That was the whole system
- Converted twice, by the liver and the kidney, into something that switches genes on in nearly every cell you own
- Immune function, muscle, mood, calcium handling, all under one receptor
- The tablet trials came back flat, and the verdict was that the hormone must not matter
- The bone one, the immune one, the mood one, and the one they told you to hide from
They renamed a hormone a vitamin, told you to stay indoors, and then sold you the replacement in a jar.
Mike
Fructose has a low glycaemic index because it skips the blood entirely and goes straight to the liver, and the health aisle sold that as a virtue.
The glycaemic index measures one thing: how much a food raises blood glucose. Bread scores seventy. Table sugar scores about sixty. Fructose scores around twenty, and agave syrup, which is up to ninety per cent fructose, is marketed to diabetics on that number.
The number is low because the glucose meter never sees the fructose. It is pulled out of the portal blood by the liver on the first pass and dealt with there, and the meter reads clear while the liver does the work.
Inside the liver the enzyme that grabs fructose has no off switch. It runs regardless of how full the cell is, the excess is turned into fat on the spot, and the reaction spits out uric acid on the way, which raises blood pressure and fills the joint of a gout sufferer.
And because fructose does not raise blood glucose it does not raise insulin, and because it does not raise insulin it does not raise leptin, the hormone that tells your brain you have eaten. The low GI sweetener is the one that leaves you hungry.
So the number that made it diabetic-friendly is the number that proves it never checked in.
A sugar that dodges the test is not a safe sugar. It is a sugar that has found the back door.
Mike
The glycaemic index measures one thing: how much a food raises blood glucose. Bread scores seventy. Table sugar scores about sixty. Fructose scores around twenty, and agave syrup, which is up to ninety per cent fructose, is marketed to diabetics on that number.
The number is low because the glucose meter never sees the fructose. It is pulled out of the portal blood by the liver on the first pass and dealt with there, and the meter reads clear while the liver does the work.
Inside the liver the enzyme that grabs fructose has no off switch. It runs regardless of how full the cell is, the excess is turned into fat on the spot, and the reaction spits out uric acid on the way, which raises blood pressure and fills the joint of a gout sufferer.
And because fructose does not raise blood glucose it does not raise insulin, and because it does not raise insulin it does not raise leptin, the hormone that tells your brain you have eaten. The low GI sweetener is the one that leaves you hungry.
So the number that made it diabetic-friendly is the number that proves it never checked in.
A sugar that dodges the test is not a safe sugar. It is a sugar that has found the back door.
Mike
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