Il primo fa più morti del tabacco e dell’alcool. Colpa della standardizzazione di molti cibi, l’industrializzazione di altri, ma soprattutto la scarsa attitudine ad approcciarsi a cibi freschi, di stagione e in generale al cibo sano.
What we eat now is a greater cause of disease and death in the world than either tobacco or alcohol. In 2015 around 7 million people died from tobacco smoke, and 2.75 million from causes related to alcohol, but 12m deaths could be attributed to “dietary risks” such as diets low in vegetables, nuts and seafood or diets high in processed meats and sugary drinks. This is paradoxical and sad, because good food – good in every sense, from flavour to nutrition – used to be the test by which we judged the quality of life. A good life without good food should be a logical impossibility.
Le seconde pensate come unità di misura universale, in realtà sono spesso e volentieri truccate, non corrispettive del vero, senza tener conto di un fattore universalmente riconosciuto. Ogni organismo è diverso e assimila determinati cibi in tempi e modi differenti, influendo sul processo di consumo dei cibi.
That isn’t the only problem. Calorie counts are based on how much heat a foodstuff gives off when it burns in an oven. But the human body is far more complex than an oven. When food is burned in a laboratory it surrenders its calories within seconds. By contrast, the real-life journey from dinner plate to toilet bowl takes on average about a day, but can range from eight to 80 hours depending on the person. A calorie of carbohydrate and a calorie of protein both have the same amount of stored energy, so they perform identically in an oven. But put those calories into real bodies and they behave quite differently. And we are still learning new insights: American researchers discovered last year that, for more than a century, we’ve been exaggerating by about 20% the number of calories we absorb from almonds.