The Truth About the Processed Food Industry: Fear Marketing and the Macronutrient Trap

The processed food industry is incredibly shrewd. If this industry is also the driving force behind the "macronutrient-only" mentality, then they're not just shrewd, they're downright (evil) geniuses. Their meticulous design and production of addictive foods is astonishing, but if they manipulate our perceptions of weight loss to maintain sales growth, it's a shame such cunning tactics aren't made into a movie.

Focusing solely on macronutrients, much like calculating calories, equates processed foods with regular foods and simplifies all foods into carbohydrates, fats, and proteins-substances that all foods, regardless of processing, contain. When macronutrients become the focus, the distinction between processed and unprocessed foods essentially disappears.

If the only difference between avocados and low-fat cupcakes is their macronutrient content, then we can eat either one as long as its macronutrient content meets our dietary requirements. Alternatively, because cupcakes are delicious, we can eat any kind of specially made cupcake, as long as it doesn't contain macronutrients we consider unhealthy. Food scientists can invent low-fat cupcakes, sugar-free cupcakes, low-sodium cupcakes, gluten-free cupcakes, and since so many diets are based on certain macronutrients, scientists can design even more products, generating higher sales and more profits (and all the cupcakes mentioned above are actually available on the market).

What's a more powerful driving force than desire? Fear. People's fear of fat leads them to choose non-fat yogurt (which is high in sugar). If their fear is of carbohydrates, they'll buy desserts with artificial sweeteners instead of "terrible" fruits containing natural fructose. It's easier to make money off someone who eats a special kind of cake out of fear than someone who eats a regular cake for pleasure.

The widespread focus on macronutrients, combined with the development of specialty foods, is the ultimate weapon for exploiting fear to expand the food market and boost sales. Because processed foods are created in laboratories and produced in factories, scientists can manipulate their macronutrient composition at will. No fat? No problem. No sugar? Simple. No sodium? Done. However, we cannot modify natural foods in this way. Blueberries are one of the world's most helpful foods for weight loss, but blueberries will always contain some sugar (fructose).

The widespread belief that processed foods have greater advantages than natural foods-is this a coincidence? It's possible, but looking at obesity statistics reveals a wealth of research showing that processed foods are the culprits behind obesity, with millions losing their lives and billions suffering from its associated health problems. This makes you wonder why we're still so fixated on macronutrients. Even if the rapid rise of processed foods and the global surge in obesity rates were purely coincidental (like two synchronized swimmers performing the same movements), far too many people remain focused on "fat and carbohydrates."

Consider this: humans have been consuming fats and carbohydrates since the invention of food (a very long time indeed). In debating the true causes of obesity, we must be realistic. The rise in obesity rates didn't begin with humans consuming fats and carbohydrates, but rather with the advent of these new, ultra-processed fats and carbohydrates.

Asian diets have historically been high in carbohydrates (due to the high carbohydrate content of white rice), yet Asians have generally been healthy and lean. While white rice has lower nutritional value than brown rice, it is still considered a whole food. Scandinavia has low mortality and relatively low obesity rates, but their diets are high in fat. This isn't because they eat fat or carbohydrates, but because, compared to countries with high obesity rates, the quality of their fat and carbohydrate intake is generally better.

Speaking of quality, let’s talk about calories. Calorie count is a common but misunderstood focus.

Different meanings of the same calories

Every calorie you consume has a unique impact on your hormones and metabolism. Two foods with the same calories produce different levels of biological satisfaction, perceived satisfaction, satiety, and insulin response; they contain different nutrients (which influence health and organ function); and they lead to different energy allocations. All of these factors can affect your behavior and weight in the long or short term. Even though these factors influence your food choices, including how many calories you feel you need, the "calorie intake equals weight gain" theory still argues that these factors are insignificant.

I want to clarify that while it's possible to gain weight by eating too much of the right food-it's unlikely-it's much harder because each calorie of these foods provides a strong feeling of fullness, and they're generally highly nutritious, containing many substances that promote bodily repair. Furthermore, we shouldn't always go to extremes and stuff ourselves with the right foods. Hunger levels, from low to high, can be categorized as hungry, full, very full, or "stuffed to the point of bursting." We should aim to eat until we're satisfied at every meal, rather than going from strict calorie control to binge eating (the "yo-yo diet"). If we eat the right foods and make ourselves feel full, we can lose weight, feel satisfied, and avoid many of the problems associated with hunger.