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That’s because it’s profitable and it’s very difficult to make systemic changes. Here’s a few points:

- In the documentary Fed Up, it showed how Michelle Obama had to back down to the big food companies over her push for healthier food.

- I worked with bariatric surgeons and some incredibly cited papers stating that people can’t lose weight by diet and exercise alone. The surgeons I knew were incredibly narrow-minded and uninterested in any counter arguments.

- Sleeve gastrectomies are the most effective technology to fight obesity. If someone can’t change on their own in 10 years, then it is a good option. It removes 90% of the stomach including the hunger hormone ghrelin.

- The surgeon I worked with had a sleeve procedure, stretched his stomach out, and had a 2nd sleeve.

- Long term, the food environment has to change. Living expenses are high, work demands are high, people are stressed and all the easy options are terrible for you.

- We should distribute good meats, foods, vegetables and essentials in an entirely new way.

- Our business leaders like Buffett and Gates need to realize the absurdity of respectively owning Coca Cola and selling potatoes to the fast food industry. Buffet also owns DaVita, a dialysis company. Gates promotes global health but earns money from french fries being sold at McDonalds.



> Living expenses are high, work demands are high, people are stressed and all the easy options are terrible for you.

It's not obvious, but there are some ways to trade relatively small amounts of inconvenience for food that's healthier and often cheaper.

Some people will cook enough food on a weekend to last the rest of a week with refrigeration, optionally dividing it up into single-serving containers. Since a lot of recipes scale up well, this ends up taking much less cooking time than doing one meal at a time, and the labor is shifted to weekends when you might have more energy. A quality-of-life variation on this idea is to do ingredient preparation for a week on the weekend -- chop the vegetables, measure things out, etc. -- and cook meals for four days, then do a second (much quicker) batch of cooking mid-week so the food doesn't spend too long in the fridge. Googling for "once a week meal prep" will turn up a lot more information on this.

The big problem with the approach above, of course, is the monotony: having only a handful of meal choices each week can get old after a few days. For people who are willing to cook more often but would still like to economize on time, this guide from last year on quarantine meal-planning for people who normally don't make most of their food at home is very good:

https://www.seriouseats.com/our-tips-for-meal-planning-durin...

In particular, the big thing to take from it is the idea of making larger batches of meal components that you can quickly put together in various combinations with different flavors, which lets you save on cooking time (and shift it to when it's more convenient) while also giving more variety in your diet.




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