Article On Junk Food Science

I've just started reading a massive article that I'm finding quite interesting. I'm a very slow reader so this is going to take all night for me

It's an old article but it may be of interest to some people if you haven't seen it already.

https://www.nytimes.com/2013/02/24/magazine/the-extraordinary-science-of-junk-food.html

Well so much for mass-produced industrial food being cheap. The Dairylea "lunchables" in that article are £1.50 at Tesco, and are tiny. Tiny little packets of plastic / rubbery semi-food. Not "cheese", but "Cheese Food", it's called. And not "ham" of course, but "Formed ham slices". Even the crackers have palm oil and glucose-fructose syrup in.

Just think of all the effort that went into engineering foods that can be manufactured in a factory, squirted out of nozzles, packaged in plastic, and sit in container trucks/ships for months as they are distributed around the world.

Then think of all the lovely things you could do with real food for £1.50 to make lunch, even these days. Crikey, Avocado's are expensive, but you could have an avocado with prawn cocktail and salad for £1.50.