Opinion: The bane of ultraprocessed food

We live in California’s breadbasket. Here in the Central Valley, the “heartland” of our state, we produce a large percentage of the food that others, both foreign and domestic, rely on for their everyday sustenance. We distribute that food locally, ship it to other states, and export it to other countries. It is a major factor in our economy, and it provides jobs for a great many people on farms and distribution centers, as well as for the trucking and shipping industries.

We know that fresh food is best for us. Foods that go directly from the farm to the table retain much of the vitamins and other nutrients that are necessary for maintaining good health. That’s no secret. Writing for Time, Tara Law states, “Most people recognize that a nutritious diet promotes a healthy life, but navigating the wide range of options at your grocery store isn’t always straightforward — especially when so many foods are advertised as healthy (but aren’t).”

The taste of good food

Having been raised in the concrete of New York City, I grew up being leery of anything that didn’t come out of a can. My brother even chides me for liking canned Irish potatoes, which he despised. I plead guilty, though I haven’t eaten any of that product in more than 50 years. Somewhere along the line, I became a fan of baked potatoes, no butter, no sour cream, no chives. Perhaps that’s because I discovered that potatoes are a good vegetable, but many physicians discourage people from eating them because of all the unhealthy stuff that is piled on them.