Comment by dust42
9 months ago
Long story short care about your health. If you don't do already, maybe now is a good time to start.
What you put into your body: no processed food, cook yourself, lots of variety of veggies and fruits, little meat, little alcohol.
What you do with your body: regular exercise, low stress, enough sleep.
What you do with your mind: good social environment, good relationships.
And an apple a day keeps the doctor away!
Everyone knows the recipe for healthy living, it's the same as for similar issues such as personal finance (spend less than you earn, save, etc.).
They seem simple on the surface but hard part is execution for most people, due to life circumstances and other factors. Unhealthy choices persist because society isn't built around healthy lifestyles.
So while the comment seems helpful on the surface, it misses the forest for the trees.
I think that there needs to be a bigger discussion here, regarding why have we engineered a society that inflicts suffering and illness on so many?
Not all things labeled "processed foods" are bad, it seems. There are enough scientists that say the distinction is often hypocritical (example from an article: a factory-made carrot cake is labeled UPF, but a home-baked one isn't, even though they're practically the same thing). Sugar, fats, and lack of fiber make factory-food unhealthy, they say. Others add that we can't feed the growing metropolitan areas without it.
Just expanding on a peer post, but industrial made food tends to have a large number of preservatives, stabilizers, coloring agents, and much more added for commercial reasons. An obvious example of this is in something as simple as bread. If you've ever made homemade bread. It goes stale in a day or two, and it's hard as a rock shortly thereafter.
But that loaf you buy at the store? It'll generally be covered in mold before it gets hard, and that's quite the achievement since it also tends to be more resistant to mold as well! Bread should get hard. This is where a ton of old recipes come from. The Ancient Greeks would dip it in wine for breakfast, Euroland has bread soup/puddings, and even stuff in the US like Thanksgiving stuffings or croutons.
>a factory-made carrot cake is labeled UPF, but a home-baked one isn't, even though they're practically the same thing).
Actually they are not. "Practically" is carrying a lot of weight there. The factory baked cake will have a lot more extraneous ingredients and usually has a larger quantity of sugar and fat. Similar to how restaurant food generally has a lot more salt and fat than home cooked food.
Yes, right off the bat a factory made carrot cake will very likely contain dough conditioners, colors, and preservatives that no home cook would put in their scratch made version.
The direct impact of those extra ingredients alone or in combination is not entirely clear at this point, aside from building evidence that people whose diets include more of that seem to be less healthy.
Yep just a glance at the ingredients shows obvious differences. Other issues I've seen studies about include contaminants from conveyor belts, and for many snack foods, processing into smaller particles, effectively making them partially pre-digested.
> : a factory-made carrot cake is labeled UPF, but a home-baked one isn't, even though they're practically the same thing
If you stepped inside a food factory you would see how false that statement is
WRT the carrot cake, I will say that while there is only a minimal physical difference, there is a practical difference. Making a carrot cake at home is a commitment, and most people won't frequently go to the trouble except on special occasions... But one from the grocery store can be acquired casually and without effort, and it's easy to eat a lot more of something when it requires no effort.
Every time I cook (and thats quite often) I put a bit different ingredients that some factory would put in since they are the cheapest variant.
Some stuff is BIO, cream or coconut milk are lower fat version, or carrots are are without residual pesticides. Less salt since we use less salt, and taste buds quickly adjust so its still adequately salty, a better mix of herbs and spices so taste is.. simply better, more refined. We use with much less sugar, the same as for salt above (if you eat sweet stuff sparingly then even mildly sweet stuff tastes amazingly, just don't go from one extreme to another).
I dunno! My favorite carrot cake recipe had a full cup of vegetable oil in it! I'm not sure that fits into anyone's guidelines.
You’re not wrong but it is not a fair TLDR. TFA has a TLDR which says
> If you only read one thing here, make it the “How to not die of heart disease” section.
Which itself is still quite long but it emphasizes:
> Every lipidologist I’ve spoken with has stressed the importance of measuring and managing ApoB above all else – it’s a far better predictor of cardiovascular disease than LDL-C (which is what physicians are most familiar with). Every standard deviation increase of ApoB raises the risk of myocardial infarction by 38%. Yet because guidelines regularly lag science, the AHA still recommends LDL-C over ApoB. Test for it regularly (ideally twice a year) and work to get it as low as possible (longevity doctor Peter Attia recommends 30-40mg per deciliter). Many lipidologists will say to focus on this above all else.
And:
> I asked several leading lipidologists to stack rank what they believe are the most important biomarkers for people to measure and manage. […], and will likely cost anywhere between $80-$120 out of pocket.
That’s a pretty interesting and relevant part of TFA. Omitting that is not a fair “long story short”, but rather just “different story”.
> lots of variety of veggies and fruits, little meat
This is wrong. Our bodies evolved to rend flesh and eat meat. They are optimized by millions of years of evolution to process and run on meat.
The biochemical pathways of carb-heavy diets put more oxidative stress on the body.
This is wrong. Our bodies evolved to eat a diverse omnivorous diet and complex carbs + the antioxidants present in vegetables and fruits are anti-oxidative.
This is wrong.
Humans have eaten complex carbs only for the last 10k years since agricultural revolution. Before that, outside of a small part of Africa, there physically wasn't enough carbs available to say that they made any substantial amount of our diet.
Most ancenstral carbs were uber high in fiber, and very low in glucose (starch) and fructose.
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>Our bodies evolved to eat a diverse omnivorous diet and complex carbs
Evolved to eats omnivorous diets yes no doubts, but to thrive on omnivorous diets, perhaps no. Most people I know thrive on meats and do worse otherwise.
Vegetables aren't "carb-heavy". And we don't need to recreate blindly the circumstances evolution had to adapt us to. E.g., our bodies evolved when the population was much smaller, but I don't think you want to argue for mass extinction.
>Our bodies evolved to rend flesh and eat meat.
is that why we have flat molars? for eating meat?
(spoilers: no, the flat molars are not for eating meat)
And our canines?
My genes gave me pretty big ones.
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podcast science is a bit low-brow for hn brother
"Long story short" should probably be followed by a short version of the long story.