The conversation surrounding processed foods has taken center stage in the American health discourse. Take a moment to visualize the supermarket aisles filled with frozen dinners, canned goods, sodas, and chips—all typically loaded with preservatives and additives. Advocates for the Make America Healthy Again movement often point to these items as culprits behind increasing obesity and chronic health issues. Recently, Health and Human Services Secretary Robert F. Kennedy Jr. announced that the Food and Drug Administration (FDA) would respond to a citizen petition aimed at revamping regulations on these products.
But how detrimental are processed foods truly?
This pivotal question is explored in a new book authored by professors Jan Dutkiewicz and Gabriel N. Rosenberg, titled Feed the People! Why Industrial Food Is Good and How to Make It Even Better, which was released this Tuesday. The authors acknowledge the significant flaws within the modern industrial food system. However, they argue that it has greatly enhanced food accessibility and safety, thereby transforming public health in ways that were once thought impossible.
In the following excerpt from their book, the authors assert that processed foods—even those deemed ultra-processed—are not the dietary villains many portray them to be. They caution that calls to eliminate these foods entirely and embrace a ‘clean eating’ philosophy may not result in the promised solutions and could, in fact, leave us in a worse situation.
In 1929, the canned meat company Libby, McNeill & Libby introduced a now-famous pumpkin pie recipe on its 100% Pure Pumpkin cans. This recipe gained immense popularity, turning pumpkin pie into a beloved treat across the nation. However, the branding on the can might not reflect the true contents. According to FDA regulations, the substance inside a pumpkin can can actually consist of various types of squash that aren’t traditionally recognized as pumpkins. In fact, much of the canned pumpkin consumed today is likely made from a variety known as Dickinson squash.
If you’re a pumpkin purist, this revelation may be unsettling. However, what are your alternatives? Attempting to roast and puree a pumpkin at home could lead to disappointing results, as store-bought pumpkins typically lack the required starch or water content for a successful custard. Visit any bakery or grocery store the week before Thanksgiving and ask them what they use for their pies; you will likely discover they also rely on canned pumpkin.
Ultimately, the narrative surrounding processed foods warrants a careful examination. While there are legitimate concerns, it is essential to recognize their role in enhancing food availability and safety. Dismissing these foods outright may not provide the solutions we seek for better health.
