This post is the third in a four-part series of reflections on how Hurricane Ian affected me and my perspective on life. For readers of my blog eager to hear more of a defense of processed food, scroll down to the bottom of the page for a reflection on foods. Last week I described the countdown to Ian and our flight out of state. This … Continue reading Return to Sanibel and the Aftermath of Ian

When I last posted, I was fleeing from Hurricane Ian. My wife, dog Sweetie, and I are safe. I will do a three-part series of posts on this site about my experiences fleeing from the hurricane and life afterwards. In this post I describe my preparation during the 5 days BI (Before Ian) to leave the island and what we did after hearing that many … Continue reading More about Ian than about processed food

This site is taking a break this week. Hurricane Ian is bearing down on processedfoodsite.com headquarters and we are fleeing inland. If all goes well, there will be a post on the health benefits of meat in our diets next week. This is the second time in the 8 years we have lived on the gulf coast that we have fled our barrier island home. … Continue reading Fleeing Ian and news on the food front

We all have a vested interest in what we eat. Some of us eat for pleasure. Others for health. A few for sustainability. Most of us want to feel good about what we eat. Too many of us eat what we want only to feel guilty afterwards. Eating is a personal activity. Food culture in America is hedonistic, contradictory, and often conflicted. Some of us … Continue reading Who can tell us which foods we should or should not be eating?

Technically Food looks at the world of new food products from a skeptical eye. The author, Larissa Zimberoff, is a journalist who explores links between food, business, and technology. She does not appear to have a background in food science or nutrition but has worked in the tech industry. She is a skeptic about processed foods with a diet that tends to natural, whole foods. … Continue reading Are we ready for a brave new world of food technology?

What a primer on food chemistry and biochemistry! I had not encountered this much technical depth since my days in grad school. I envisioned nightmares of proteins folding and unfolding in my sleep! Dr. John Brandts tried to teach me about the Physical Biochemistry of Proteins. It was the most difficult course I ever took in college. I read Next Generation Plant-based Foods by McClements … Continue reading Advances in the science and technology of plant-based proteins

If you are interested in ultra-processed foods, I hope that you watched the debate at IFT FIRST either in person or rebroadcast online. I confess to being skeptical at first, but I do believe that it was well worth the effort. I hope that it has brought out the issue to the IFT community where it has been lurking underground. A difficulty I had with … Continue reading The Great Ultra-processed Foods Debates

My quest to understand vitamins concludes with this post. In reading The Vitamins by Combs and McClung, I sought answers to popular questions on the topic. What I found was that we are asking the wrong questions. It’s not about natural or synthetic. It’s about bioavailability and biopotency. It’s not about deficiency diseases. It’s about maintaining vitamin stores. It’s not about curing or preventing chronic … Continue reading Determining the nutritional value of a specific vitamin in a specific food

My quest to understand vitamins has taken some interesting turns. Two weeks ago, I learned that whether a vitamin is natural or synthetic is not important. The importance relates to a vitamer’s bioavailability and biopotency. It became clear that vitamins have more immediate missions than preventing deficiency diseases. This week, the third in a series of four, I turn my attention to vitamin bioavailability and … Continue reading Vitamins: finding a spot between not enough and too much

When I was growing up in the 50s and 60s, healthy eating was about a balanced diet. We got our nutrients from foods not from vitamin tablets. My dietary pattern included whole and processed foods. Many of those processed foods were ultra-processed in today’s lexicon. We grew fruits and vegetables in our backyard garden. Mother canned and froze the surplus for the brutal Canadian winter. … Continue reading How much of a vitamin do we really need?