Quotulatiousness

December 12, 2012

“Big Food” is killing us!

Filed under: Cancon, Food, Health, Media, Science — Tags: , , , , — Nicholas @ 09:59

At sp!ked, Rob Lyons debunks a recent video by Canadian anti-corporate activist Dr. Yoni Freedhoff:

This is a handy menu of food-related government intervention that is trotted out all the time by food crusaders everywhere. But before we get to those interventions, maybe we should ask how we got here in the first place.

First, food got cheaper while, on average, we’ve been generally getting richer. In particular, if America is anything to go by, we spent less as a proportion of income on meat and dairy products — surprisingly, spending on fruit and veg has been pretty constant — and more on processed foods and sweets. In other words, we bought convenience with the money we were saving.

Second, suppliers and retailers realised that as food got cheaper, the way to make money was to ‘add value’ — in other words, take basic ingredients and make them more convenient, more ‘fun’, more ‘premium’ or to appeal to some other psychological need. Yes, food manufacturers are as capable of bullshitting as anybody else with something to sell.

One of the other ways that suppliers add value is to make ‘healthy’ products. But who set up those health claims in the first place? It was the media, the medical profession and, most of all, governments. Who said we should be stuffing our faces with fruit to get our ‘five a day’? Who suggested that we get more omega-3s? Who said we should aim to eat low-fat diets? All of these ideas got the big official stamp of approval. And in the spirit of convenience, the food industry has made it easy, for better or for worse, to meet these official goals.

[. . .]

Moreover, what about the wild claims made for organic food? It has a completely spurious image as natural and wholesome, but study after study finds no consistent difference between organic foods and conventional foods — apart from the price. Yet it is often the most vociferously anti-Big Food campaigners, bloggers and ‘experts’ who push organic as the healthy alternative.

[. . .]

Rather than endless calls for regulations, bans and taxes — whose efficacy is doubtful but whose effect on personal autonomy would be substantial — it would be far better to recognise that any diet with some modicum of balance will be fine for most people, who will live to a greater age than their parents or grandparents, on average, no matter how much disapproved food they consume. Claims that any particular food is some dietary panacea should be treated with a large, metaphorical pinch of salt, whoever makes them, whether they are an evil mega corporation or the bloke behind the counter at the health-food shop.

Above all, a similarly healthy scepticism should be applied to crusading medics who want to scare us with the idea that Big Food is out to kill us and who encourage politicians to regulate what we eat.

November 25, 2012

It pays to advertise … or at least set up a website for your new business

Filed under: Business, Food — Tags: , , , — Nicholas @ 11:24

Coming back from running a few errands yesterday, Elizabeth noticed what looked like a new restaurant setting up shop in downtown Brooklin: The Pour House. We’ve been waiting for Brooklin to get a proper pub or wine bar for a long time, so this seemed like good news. As soon as we got home, she ran a few Google searches to see what was on offer. The googles, they do nothing.

I tried again this morning, searching for “Brooklin Pour House”, and got one link: a parked domain at GoDaddy.com. Perhaps they’re listed under a different name, but it boggles the imagination to see a new business today that doesn’t already have a web presence…

Update, 13 January, 2013: Good news! The owners have created a Facebook page:

Hi Everyone…
Thanks for visiting our Facebook Page! We’re excited to have our Grand Opening in the New Year and hope you will join us for some Wine and incredible Cuisine.
Check back for updates and thank you again for stopping by!
Sincerely,
Brooklin Pour House

Update, 4 June, 2013: There’s now a bare-bones website at http://brooklinpourhouse.com. In the Brooklin tradition, where no business seems to open without at least one direct competitor opening at the same time, here’s another bare-bones website for the 1847 Wine & Beer Bistro, which is also supposed to open soon.

November 24, 2012

Regulating food container size as a form of soft protectionism

Filed under: Bureaucracy, Cancon, Food — Tags: , , , , — Nicholas @ 10:54

Terence Corcoran talks about the 1970s-era food packaging regulations that have suddenly become topical:

What started out looking like a regulatory non-event, the Harper government’s plan to repeal scores of petty federal rules governing the size of containers for packaged food in supermarkets, has suddenly become a great national food fight.

It’s industry against industry, food processors versus supply management, Heinz battling Campbell’s, baby-food makers against corn canners — all part of a war over jobs and trade and consumer dollars. Nominally over antiquated federal regulations, it’s also a war that highlights another reason why Canadian consumers pay more for products at the retail level.

[. . .]

Never mind peanut butter. Ottawa has detailed container specs for what looks like every food product on store shelves: canned vegetables, fruit juices, vacuum-packed corn, tomato juice, maple syrup, frozen spinach, pork and beans, bagged potatoes, soups, desserts, pies, sauerkraut, horseradish sauce, wine — and many more.

It is unclear why these detailed container-size regulations exist, but one explanation is that they are a result of Ottawa’s mass conversion to metric measure in the 1970s under then prime minister Pierre Trudeau. Under the metrication rules, the law mandated metric for all prepackaged food products.

Whatever the intent of the detailed regulations, the effect has been to erect trade barriers that have created protected industries that are now opposing the proposed changes. The Food Processors of Canada set up a web page, KeepFoodJobsInCanada, promoting an email campaign to force Agriculture Minister Gerry Ritz to block the plan to repeal the container-size regulations. It seems to have worked, so far.

November 22, 2012

Even in a disaster area, the bureaucrats stick to their role

Filed under: Bureaucracy, Food, Health, USA — Tags: , , , , — Nicholas @ 11:49

I had to double-check the URL here to make sure this wasn’t a parody news item from The Onion:

Bobby Eustace, an 11-year veteran with the city’s fire department tells FoxNews.com that on Sunday he and his fellow firefighters from Ladder 27 in the Bronx were issued a notice of violation for not maintaining restaurant standards in a tent set up in Breezy Point, Queens, to feed victims and first responders.

“It’s just a little ridiculous. The inspector came up and asked if we were wearing hairnets. I told him, ‘We have helmets. This is a disaster area,’” Eustace told FoxNews.com. “Then he asked if we had gloves and thermometers [for food]. I said, “Yeah, we have rectal and oral. Which one do you want?’ He wasn’t amused.”

Eustace says that the Health Department worker then checked off a list of violations at the relief tent, including not having an HVAC system and fire extinguisher.

“He told us that he might come back to see if we fixed the violations. But what can we do? We are just going to keep going until a professional catering company can help take over,” Eustace said, adding that firefighters across the city together have been contributing about $800 a day out of their own pockets to feeding victims in areas hit hard by Sandy.

November 15, 2012

Fisking the Williams-Sonoma catalog

Filed under: Business, Food, Humour — Tags: , — Nicholas @ 13:22

Drew Magary made a critical mistake once, paying for an overpriced Williams-Sonoma cheese grater with a credit card, thus ending up with yet another glossy catalog landing in the mailbox every year. “Every holiday season, my mail slot gets bukkake’d with monstrous catalogs packed with shit I would never, ever buy, and the W-S catalog stands out among them.”

Inspired by the offerings of the Williams Sonoma catalog, Drew responds to some of the juiciest items:

Item #02-4381232 Acorn Twine Holder

Williams-Sonoma says: “Polished alderwood with 76 yards of linen twine. Made in Italy.”

Price: $26

Notes from Drew: Oh, thank God! Thanksgiving was mere weeks away and I was like OH FUCK, WE’RE OUT OF TWINE. AND WE HAVE NO PLACE TO DISPENSE SAID TWINE. Sure, any asshole can go to the store and buy a roll of cooking string for half a penny and keep that twine in a drawer for the one time per year someone in the house has to tie up a raw turkey only to fail miserably and get salmonella deep inside his palms for years and years. But I want CLASSY twine, you know? I want my twine to say something about ME.

[. . .]

Item #02-741009 Callie’s Charleston Biscuits

Williams-Sonoma says: “Flaky, buttery, and made by hand by celebrated caterer Callie White.”

Price: $72 (set of 24)

Notes from Drew: That’s $72 dollars for biscuits. At Popeye’s, the biscuit comes free with your order. At Williams-Sonoma, it costs you the rough equivalent of your phone bill. How good could these biscuits possibly be? There’s a threshold past which biscuits cannot improve. Even the best goddamn biscuit in the world isn’t $72 better than a Popeye’s biscuit. Unless that biscuit can make you teleport.

And what kills me is that there are clearly people out there who have shitloads of money and NO cooking skills who order this shit. Who are these people? How are there so many of them that Williams-Sonoma can sustain its business model? Are we all just racking up massive biscuit debts that will soon break the economy? I imagine that 60 percent of Williams-Sonoma’s business come from a group of six Persian oil barons, who buy everything in every catalog five times over every year for no good reason at all. Seventy-two-dollar biscuits. WHAT THE FUCK.

[. . .]

Item #02-410423 Assumption Abbey Fruitcake

Williams-Sonoma says: “Baked by trappist monks at a monastery in the Missouri Ozarks. Order early. Supply is limited.”

Price: $39.95

Notes from Drew: Everything about that sales copy just blew my skull. There are trappist monks in the Ozarks? Do they brew artisanal meth? I don’t trust fruitcake to begin with. I sure as shit am not trusting fruitcake that comes from a redneck friar. They’ll swap out uppers for candied fruit. And yet, supply is limited. Apparently, the market for $40 Ozark fruitcake is ENORMOUS. White women from Bridgehampton ALL THE WAY to Westhampton rely on the monks to deliver their holiday fruitcake every year. Ina Garten’s ADORABLE HUSBAND JEFFREY WHO MAKES A LOT OF MONEY loves the sight of a fine white-trash-monk fruitcake any time he comes home. TIE IT UP WITH THE TWINE!

H/T to John Kovalic for the link.

November 13, 2012

Denmark discovers that “price elasticity” is a real phenomenon

Filed under: Economics, Europe, Food, Government, Health — Tags: , , , — Nicholas @ 11:24

Denmark is getting rid of its “fat tax” imposed last year, as it has failed to solve the problem it was intended to address:

Gone, by popular demand: Denmark’s fat tax. ‘The fat tax is one of the most maligned we [have] had in a long time’, said Mette Gjerskov, the Danish food and agriculture minister, in a press conference on Saturday announcing the decision to ditch the policy. ‘Now we have to try improving the public health by other means.’

[. . .]

It turns out, unsurprisingly, that slapping taxes on things doesn’t necessarily persuade people to consume less of them. So Danes either went downmarket in their buying habits by buying cheaper products, or popped across the border to Sweden or Germany to buy their fatty foods there instead. The only real effect was to hit the profits of Danish companies. Chastened by the experience, the Danish government has also scrapped plans for a sugar tax, too.

As the OECD notes: ‘The impact of imposing taxes on the consumption of certain foods is determined by the responsiveness of consumers to price changes, ie, price elasticity. However, it is difficult to predict how consumers will react to price changes caused by taxation. Some may respond by reducing their consumption of healthy goods in order to pay for the more expensive unhealthy goods, thus defeating the purpose of the tax. Others may seek substitutes for the taxed products, which might be as unhealthy as those originally consumed. Depending on the elasticity of the demand for the taxed products, consumers will either end up bearing an extra financial burden, or changing the mix of products they consume in ways that can be difficult to identify.’

So, simply from a practical point of view, food taxes — indeed, any sin tax, including extra duty on tobacco or minimum prices for alcohol — can have some unwanted negative consequences while largely failing to achieve their intended aim.

November 2, 2012

Modern inventory control and Hurricane Sandy

Filed under: Business, Economics, Food, USA — Tags: , , — Nicholas @ 08:53

Unlike major disasters of the past, storm-hit New Jersey and New York City won’t have to face the crippling shortages of food and other essentials in the wake of Hurricane Sandy. The just-in-time food supply chain is proving its versatility yet again:

The day Hurricane Sandy made landfall, the Jersey City, New Jersey, warehouse for food distribution giant Sysco Corp. (SYY) sent out 30,000 cases of food and drinks. Most of the shipments were headed across the Hudson to New York City. On Tuesday, the day after the storm ravaged the city, the warehouse sent out none.

Yet while news of flooding, power outages, downed trees, and other storm-inflicted wreckage abounds, you won’t hear stories of mass starvation in the streets. Food may not be moving in or out of the city, but the data-driven supply chains perfected by some of the world’s biggest companies in the pursuit of profits have become so resilient that even a cataclysm like Sandy registers as little more than a logistical hiccup. While the subways have stopped indefinitely, few in the storm’s path will have to deal with empty shelves for long, if at all.

[. . .]

Wilson says the key adjustment Sysco made ahead of Sandy was to shift shipments to mainly non-perishable goods to ensure customers would have food to last through power outages. The company also prioritized getting orders to institutions that would have to keep large numbers of people fed through the storm, such as hospitals, hotels, airports, shelters, jails, and college campuses. Restaurants will stay near the bottom of the list as the recovery proceeds. But Wilson says the process of getting back to normal won’t drag out. “It’ll be a week or so of business-not-as-usual. But we’ll get back to business-as-usual eventually.”

Large companies like Sysco with nationwide reach and a long history of managing supply chains can adapt quickly to natural disasters because they’ve been there before, and they have the data to show for it. Over the years, as real-time inventory tracking and analysis has become the norm, companies know what people buy before and after disasters. They know how demand has varied between a Gulf Coast hurricane and a New England blizzard. By cross-referencing that granular data with the latest weather predictions, companies can forecast changes in their supply chain needs in parallel with coming storms.

H/T to Charles Stross for the link.

October 29, 2012

Who actually benefits from the expansion of “self-service” retail?

Filed under: Business, Food, Humour — Tags: — Nicholas @ 09:25

In the Wall Street Journal, Joe Queenan meets the modern grocery store checkout:

At the end of my visit to my town’s brand-new supermarket the other day, the cashier said she would be more than happy to help me self-check-out my purchases.

I said, “No, thank you, I would prefer that you do that.” She said, “Actually, we prefer that the customers get into the habit of checking out their groceries.” I said, “Actually, I would prefer to never get into that habit. I would prefer that you handle the entire operation. You are the cashier. You are the vicar of groceries. You, not I, work here. So earn your money and ring up my purchases. And then bag them. Please.”

Are we entering a dark, deeply un-American era when we literally have to do everything for ourselves?

Retailers love the idea of self-checkout and other forms of selling goods to customers with fewer staff members and more volunteer labour donated by the customers themselves. Some customers even prefer this, as it makes them feel more empowered about their retail experience. Bring your own bags (so we don’t need to provide you with bags we have to buy)! Pack your own bags (so we don’t have to hire as many checkout clerks)! But don’t fool yourself that the store is doing it “for the environment” or any other such catchy excuse: they’re on board with ideas like this because it’s more profitable for them.

October 28, 2012

Got Milk (mutation)?

Filed under: Environment, Food, Health, History, Science — Tags: , — Nicholas @ 12:33

Lactose intolerance is part of humankind’s genetic inheritance, which is why the mutation that allowed (some) adult humans to digest milk is of great interest to geneticists:

A genetic mutation appeared, somewhere near modern-day Turkey, that jammed the lactase-production gene permanently in the “on” position. The original mutant was probably a male who passed the gene on to his children. People carrying the mutation could drink milk their entire lives. Genomic analyses have shown that within a few thousand years, at a rate that evolutionary biologists had thought impossibly rapid, this mutation spread throughout Eurasia, to Great Britain, Scandinavia, the Mediterranean, India and all points in between, stopping only at the Himalayas. Independently, other mutations for lactose tolerance arose in Africa and the Middle East, though not in the Americas, Australia, or the Far East.

In an evolutionary eye-blink, 80 percent of Europeans became milk-drinkers; in some populations, the proportion is close to 100 percent. (Though globally, lactose intolerance is the norm; around two-thirds of humans cannot drink milk in adulthood.) The speed of this transformation is one of the weirder mysteries in the story of human evolution, more so because it’s not clear why anybody needed the mutation to begin with. Through their cleverness, our lactose-intolerant forebears had already found a way to consume dairy without getting sick, irrespective of genetics.

[. . .]

A “high selection differential” is something of a Darwinian euphemism. It means that those who couldn’t drink milk were apt to die before they could reproduce. At best they were having fewer, sicklier children. That kind of life-or-death selection differential seems necessary to explain the speed with which the mutation swept across Eurasia and spread even faster in Africa. The unfit must have been taking their lactose-intolerant genomes to the grave.

Milk, by itself, somehow saved lives. This is odd, because milk is just food, just one source of nutrients and calories among many others. It’s not medicine. But there was a time in human history when our diet and environment conspired to create conditions that mimicked those of a disease epidemic. Milk, in such circumstances, may well have performed the function of a life-saving drug.

H/T to Marginal Revolution for the link.

October 19, 2012

Vegemite: it’s not just Australian for Marmite

Filed under: Australia, Cancon, Food, History, WW1, WW2 — Tags: , — Nicholas @ 00:01

BBC News celebrates the 90th birthday of that uniquely Australian spread, Vegemite:

Vegemite and Marmite
Photo via Wikimedia

Vegemite started as a wartime substitute for Marmite, but it’s now as symbolic of Australia as Sydney Harbour Bridge and the koala. How did this salty spread become so popular?

What’s the link between German U-boats, the beer industry, processed cheese and the Men At Work’s 1983 hit, Down Under?

The answer is, they all played a part in turning Vegemite from a humble yeast spread into an Australian icon. Stop any Aussie on any street, anywhere in the world, and they will have a view on Vegemite – for, or against.

Now, on the eve of its 90th birthday, the first official history has just been published. The Man Who Invented Vegemite is written by Jamie Callister, grandson of the man who created it.

[…]

Walker put Callister on the case in 1923, and by the end of the year, the pair were confident they had a finished product. Walker decided to launch a competition so the public could name it and claim a £50 prize. Hundreds entered and it was Walker’s daughter Sheila who pulled the word Vegemite out of a hat.

Like the product itself, the name stuck. But sales were sluggish.

Walker had heard about an ingenious Canadian called James Kraft, who had perfected what came to be known as processed cheese. It was a sensation, as it allowed people who couldn’t afford fridges to store cheese for much longer periods.

In 1924, Walker met Kraft in Chicago. The two men got on well and Walker persuaded Kraft to grant him rights to sell his cheeses in Australia.

[…]

As World War II unfolded, Vegemite became associated with the national interest. Posters put up in Australia had pictures of it with the slogan, “Vegemite: Keeping fighting men fighting fit.”

For Vegemite, the war was a turning point, marking its entry deep into the hearts and consciousness of the Australian public.

October 11, 2012

French fishing fleet dabbles in piracy, maritime intimidation

Filed under: Britain, Europe, Food, France — Tags: , , , — Nicholas @ 09:01

The BBC reports on a recent incident between British and French fishing vessels:

Fishermen are calling for Royal Navy protection after claims they were attacked by French vessels.

Kevin Lochrane, from East Sussex, said he was surrounded by seven or eights boats in international waters 15 miles off Caen in a dispute over scallops.

One Scottish fisherman, Andy Scott, said he feared for his crew’s safety during the incident.

Other crewmen said they were also surrounded by the French fishermen, who they said tried to damage their gear.

October 7, 2012

Recycle, re-use, re- … oops.

Filed under: Bureaucracy, Europe, Food, Health — Tags: , , — Nicholas @ 11:48

The EU is being its traditional bureaucratic self again, this time in the home-made jams and jellies department:

It’s a fairly usual part of modern government to try to increase the rate at which people recycle used items. Sometimes it’s a very sensible practice indeed (we’ve been recycling gold for millennia precisely because it is so valuable) and sometimes it’s really rather silly (no trees are saved by paper recycling as we make paper from trees that we grow specifically to make paper). But more recycling is generally seen as a good thing. Which is what makes this latest piece of tomfoolery from the European Union so strange:

    But the thousands who regularly sell their home-made jam, marmalade or chutney in re-used jars may have to abandon their traditions after a warning that they are breaching European health and safety regulations.

    Legal advisers to Britain’s Churches have sent out a circular saying that while people can use jars for jam at home or to give to family and friends, they cannot sell them or even give them away as raffle prizes at a public event.

No, it’s not a spoof. It really is true that those tasked with running an entire continent, the bureaucrats in Brussels, think that putting home made jam (jelly to you perhaps) in used jam jars should be and is a crime. With serious penalties too:

    The agency said it was up to local authority environmental health officers to enforce the regulations, and penalties can reach a maximum of a £5,000 fine, six months’ imprisonment, or both.

Swedish lunch lady ordered to discontinue food that is “too good”

Filed under: Education, Europe, Food, Health — Tags: , , — Nicholas @ 11:37

Everyone wants the best for their kids, but heaven help you if you provide higher quality food than kids at other schools get:

Annika Eriksson, a lunch lady at school in Falun, was told that her cooking is just too good.

Pupils at the school have become accustomed to feasting on newly baked bread and an assortment of 15 vegetables at lunchtime, but now the good times are over.

The municipality has ordered Eriksson to bring it down a notch since other schools do not receive the same calibre of food — and that is “unfair”.

Moreover, the food on offer at the school doesn’t comply with the directives of a local healthy diet scheme which was initiated in 2011, according to the municipality.

“A menu has been developed… It is about making a collective effort on quality, to improve school meals overall and to try and ensure everyone does the same,” Katarina Lindberg, head of the unit responsible for the school diet scheme, told the local Falukuriren newspaper.

However, Lindberg was not aware of Eriksson’s extraordinary culinary efforts and how the decision to force her to cut back had prompted outrage among students and parents.

Of course, Toronto is rapidly catching up to Swedish standards in this regard: we have an active “parents group” that protests against school fundraising efforts because not all schools can raise the same level of donations, so they want equality imposed: either all funds raised should be shared with every school or no fundraising should be allowed at all.

October 3, 2012

Foodies and foodism

Filed under: Books, Britain, Food, Media — Tags: — Nicholas @ 08:43

Getting tired of pretentious twaddle over only slightly out-of-the-ordinary dishes? You’re not alone, as Guardian writer Steven Poole is calling for a “foodie backlash”:

Western industrial civilisation is eating itself stupid. We are living in the Age of Food. Cookery programmes bloat the television schedules, cookbooks strain the bookshop tables, celebrity chefs hawk their own brands of weird mince pies (Heston Blumenthal) or bronze-moulded pasta (Jamie Oliver) in the supermarkets, and cooks in super-expensive restaurants from Chicago to Copenhagen are the subject of hagiographic profiles in serious magazines and newspapers. Food festivals (or, if you will, “Feastivals”) are the new rock festivals, featuring thrilling live stage performances of, er, cooking. As one dumbfounded witness of a stage appearance by Jamie Oliver observed: “The girls at the front — it’s an overwhelmingly female crowd — are already holding up their iPhones […] A group in front of me are saying, ‘Ohmigodohmigodohmigod’ on a loop […] ‘I love you, Jamie,’ yells a girl on the brink of fainting.” The new series of The Great British Bake-Off trounced Parade’s End in the ratings, and canny karaoke-contest supremo Simon Cowell is getting in on the act with a new series in development called Food, Glorious Food! — or, as it’s known among production wags, The Eggs Factor.

[. . .]

It is not in our day considered a sign of serious emotional derangement to announce publicly that “chocolate mousse remains the thing I feel most strongly about”, or to boast that dining with celebrities on the last night of Ferran Adrià’s restaurant elBulli, in Spain, “made me cry”. It is, rather, the mark of a Yahoo not to be able and ready at any social gathering to converse in excruciating detail and at interminable length about food. Food is not only a safe “passion” (in the tellingly etiolated modern sense of “passion” that just means liking something a lot); it has become an obligatory one. [. . .]

People with an overweening interest in food have been calling themselves “foodies” since a Harper’s & Queen article entitled “Cuisine Poseur” in 1982, one of whose editors then co-wrote the semi-satirical The Official Foodie Handbook of 1984. The OED‘s very first citation of “foodie” is from 1980, an oozing New York Times magazine celebration of the mistress of a Parisian restaurant and her “devotees, serious foodies”. “Foodie” has now pretty much everywhere replaced “gourmet”, perhaps because the latter more strongly evokes privilege and a snobbish claim to uncommon sensory discrimination — even though those qualities are rampant among the “foodies” themselves. The word “foodie”, it is true, lays claim to a kind of cloying, infantile cuteness which is in a way appropriate to its subject; but one should not allow them the rhetorical claim of harmless innocence implied. The Official Foodie Handbook spoke of the “foodism” worldview; I propose to call its adherents foodists.

The term “foodist” is actually much older, used from the late 19th century for hucksters selling fad diets (which is quite apt); and as late as 1987 one New York Times writer proposed it semi-seriously as a positive description, to replace the unlovely “gastronaut”: “In the tradition of nudist, philanthropist and Buddhist, may I suggest ‘foodist’, one who is enthusiastic about good eating?” The writer’s joking offer of “nudist” as an analogy is telling. I like “foodist” precisely for its taint of an -ism. Like a racist or a sexist, a foodist operates under the prejudices of a governing ideology, viewing the whole world through the grease-smeared lenses of a militant eater.

September 29, 2012

Regulating the size of soft drinks won’t solve the obesity problem, but will infringe on individual rights

Filed under: Food, Health, Law, Liberty, USA — Tags: , , , , , — Nicholas @ 10:41

At Reason, Baylen Linnekin explains that even if all the claims about the nutritional evils of sweetened soft drinks are completely true, regulations will not actually make much difference:

As an opponent of increased regulations, I find these latter scientific points noteworthy. But I also believe that even if sugar-sweetened drinks turn out to be virtually everything their opponents claim, people still have a right to buy and drink these beverages — just as much, as I argued in a recent Bloggingheads debate, as they have a right to buy a Big Mac. After all, we don’t have a right to free speech or to travel from one state to another because speech or travel has been proven by the scientific community to promote good health.

But suppose, for the sake of argument, I was to take at face value the assertions of those who claim the NEJM studies justify some combination of sugary drink taxes and bans.

There is still this problem: The solutions these advocates propose won’t likely solve the problem of obesity. For example, studies have suggested taxes will have little or no impact on obesity. And not one person has (to the best of my knowledge) even attempted to argue that soda bans would have any specific impact, either — unless one counts “sending a message” or “creating a debate” as conditions precedent to weight loss.

There is also the issue of a genetic predisposition, which again is one finding of the studies. Many people are genetically predisposed to certain food allergies — including soy, dairy, gluten, nuts, and seafood — and food intolerances. I have never seen a researcher or AP journalist like Marchione argue seriously that the widespread impact of food allergies “adds weight to the push for taxes” on wheat, tofu, and shrimp. Yet if one were to buy the argument of those calling for taxes and bans to combat consumption of sugary drinks in light of the NEJM studies, one would have to accept the idea of taxing society writ large based largely on the outcomes of what these researchers argue is a genetic condition.

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