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LYNNEVANS JULIAN's avatar

Another bold marriage of ingredients: data science and food writing. The ‘folly’ argument is evidenced but I wondered at possible partiality (there must be many more studies). The more interesting claim (for me) is the price of a price tag, the currencies in which it is paid, and its diminishment of the essence of a dish (bestowing deep pleasure upon a human). Twice this last week, in a grab and go (at Pret, at Greggs) I bought on the calorie count not the content. I was deeply impressed at how easily a food disorder arises – as if from a well spring - even within one practiced at dealing with disorders.

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Sam's avatar

Yes data is slightly cherrypicked, though I couldn't find much to the contrary, while the American study on fast food sales is about empirical as you can get (it's not some controlled study, but in the wild, with a huge dataset spanning many states). Another telling thing is that the government does not reference any study in their official page on the policy https://www.gov.uk/government/news/new-calorie-labelling-rules-come-into-force-to-improve-nations-health

Though onto the more interesting bit; perhaps being practiced at dealing with disorders should signal heightened propensity to them rather than heightened defence.

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