I still remember when cereal companies, fed up with complaints, removed the laboratory dyes from their food. Then social media and the press went all-in on talking about how shitty the cereals looked and tasted.
I cannot be convinced it was not a deliberate move of malicious compliance to buy a few more decades of chemistry-set food: deliberately ruin your own product and pretend it's because you removed the artificial stuff.
I know one major health change that ruined the taiste of so many foods : removing trans fats. And considering how horrible hydrogenated fats are for health ( basically poison ) it was a necessary move.
It took well over a decade for producers to adjust their reciepes so they didn't taiste so much worse, and many products I find never got "good" again. But that's almost exclusively junkfood cookies and packaged cakes. Fries with proper seasoning can taiste good again.
The funny part about trans fats is that they themselves were pushed as "healthy" alternatives to animal fats.
Meanwhile, what were trans fats replaced by? "Healthy" palm oil, for the most part, another oil that goes through an incredible industrial chemical process that yields an inflammatory food. Womp womp.
There was a literal pandemic of heart attacks killing men in Norway for most of the 20th century. Almost every uncle my dad had dies by 50.
The only two times it fell off was during the war, when particularly marine derived fats for margarine was unavailable, and after they stopped using it.
And it was all because they told people butter and natural fats was bad, and used massive amounts of other types of fats instead.
I still remember when cereal companies, fed up with complaints, removed the laboratory dyes from their food. Then social media and the press went all-in on talking about how shitty the cereals looked and tasted.
I cannot be convinced it was not a deliberate move of malicious compliance to buy a few more decades of chemistry-set food: deliberately ruin your own product and pretend it's because you removed the artificial stuff.
I know one major health change that ruined the taiste of so many foods : removing trans fats. And considering how horrible hydrogenated fats are for health ( basically poison ) it was a necessary move.
It took well over a decade for producers to adjust their reciepes so they didn't taiste so much worse, and many products I find never got "good" again. But that's almost exclusively junkfood cookies and packaged cakes. Fries with proper seasoning can taiste good again.
The funny part about trans fats is that they themselves were pushed as "healthy" alternatives to animal fats.
Meanwhile, what were trans fats replaced by? "Healthy" palm oil, for the most part, another oil that goes through an incredible industrial chemical process that yields an inflammatory food. Womp womp.
Reject modernity, return to lard.
There was a literal pandemic of heart attacks killing men in Norway for most of the 20th century. Almost every uncle my dad had dies by 50.
The only two times it fell off was during the war, when particularly marine derived fats for margarine was unavailable, and after they stopped using it.
And it was all because they told people butter and natural fats was bad, and used massive amounts of other types of fats instead.