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    HealthFood industry marketing: do we know what we buy? | ...

    Food industry marketing: do we know what we buy? | Nourish with science

    It is enough to take a walk through the supermarket to realize that most of the processed and ultra-processed products created by the food industry are intended for a specific audience. Our eyes wander after home-made products, and this is nothing more than a nutritional statement that does not provide any extra value to the product. Customers, however, are made to believe that it has been prepared with more care, they tell us that there is surely a wonderful cook who could be my grandmother (at least I imagine her that way), making that sauce in a clay pot that It moves away from everything industrial, but that is not the reality. It’s just a claim, and that fried tomato sauce is as industrial as the first brand that comes to mind.

    In addition, the entire industry is turning towards vegetables. More and more of us are consumers of this type of diet or, at least, those of us who are curious about including more vegetable protein in our diet. For this reason, traditionally meat and dairy brands have joined this trend, which is welcome, by the way, and, of course, so have the white brands of the supermarkets themselves. These products usually have green packaging and reference is made to their vegetable content, but does the fact that it is vegetable indicate that it is healthy? The truth is that no, you have to read the ingredients and almost beforehand discard products that are copies of omnivorous options with little nutritional contribution, such as sausages, Nuggets, fish sticks The color green is also used to try to indicate “health” and refer to the fact that it is eco-friendly and sustainable, but is quinoa sustainable in Spain? The truth is that no, we are not producers here and this represents a significant carbon footprint and, in turn, an increase in the price of this product where it is a basic cereal, like in Peru.

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    Another trend that has flooded supermarket shelves are high-protein products; You can find yogurts, dairy desserts (because chocolate-flavored yogurts or pudding versions are not yogurts), vegetable drinks, smoothies with higher protein content, protein bread… Actually, do we need these products? Do we know how many 16 grams of protein that such a yogurt offers us? Do we know our protein consumption to seek an extra contribution? Where does so much concern about proteins come from? It comes from sports nutrition and high protein diets, protein is like the macronutrient niceit is necessary, satiating and has an acceptable caloric intake, not like the fat and carbohydrates that come loaded with calories from Beelzebub himself.

    The reality is that in the West there is not exactly a protein deficit; If there is something we eat too much, it is proteins in the form of meat, fish, eggs, dairy products, cheeses, etc. being an originally omnivorous diet. In other latitudes there is a protein deficit. In nutrition it seems that fashions are established and, if before the enemy was fats, which had to be avoided almost regardless of their origin (a trans fat in a bun is never comparable to the vegetable fat in some nuts), later it was the sugar. The delirium has reached Dantesque levels so that nutritionists, “influencers” and other daring people, to say the least, who seek their likes on Instagram and other platforms, launch messages such as that fruits and vegetables are bad for the liver, or that You have to drink vinegar before meals to reduce blood sugar.

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    Returning to the yogurt, a natural one provides about 10g of protein and skyr, a yogurt of Icelandic origin that has been in supermarkets longer than the protein ones, about 14g of protein. As you see, nothing new under the sun.

    Products high in protein usually come in black, because they are more related to sports nutrition and, in general, more intended for the male audience. We already know that strength is only a thing for men. Without a doubt, my favorites are those from the pink range, those products aimed at women who, more than dedicating themselves to nourishing us, tell us what we have to do with our bodies. The pink range is not something that I have invented, it is a strategy that is used in marketing. They relate the meaning of pink: innocence, sweetness, femininity with products and, in general, these are usually aimed at women. In this range I distinguish two clear lines, one aimed at weight loss and problem areas of our bodies, and another, to menopause.

    In the first we can find everything, from bars full of sugar that replace a meal, infusions to relieve heavy legs or regulate intestinal transit and at the same time get rid of a belly, also cookies fat eater, pink condensed milk (the same as normal, but made with skimmed milk, it won’t occur to any woman to eat a full-fat dairy product). These products make it very clear that women’s nutrition is seen as a means to change their body, with aesthetics taking precedence over health. In reality, most of these products are unhealthy.

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    In the second line of the pink range, they sell you all kinds of products, but now enriched in calcium, omega-3… It’s funny to me, because women disappear from society when we reach a certain age, because supposedly we are no longer attractive , but the industry lets us eat fat in the form of omega-3, it cares about our bones, our cholesterol and our health… Although in our fertile age, with two bars or a shake we had enough to eat.

    NOURISH WITH SCIENCE It is a section on nutrition based on scientific evidence and knowledge verified by specialists. Eating is much more than a pleasure and a necessity: diet and eating habits are now the public health factor that can most help us prevent numerous diseases, from many types of cancer to diabetes. A team of dietitians-nutritionists will help us better understand the importance of food and debunk, thanks to science, the myths that lead us to eat poorly.

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    Source: EL PAIS

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