April 1, 2013
We’ve all heard myths about foods that we should and shouldn’t eat: eggs are okay one day and bad for you the next. Red meat? Forget about it. And don’t even get us started on the term “organic.”
In the celebration of April Fools’ Day, we’re clarifying some of the biggest myths, so you’ll know once and for all which foods are beneficial and which to stay away from.
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February 25, 2013
Photo Credit: Grant Cornett for The New York Times
It’s 14 pages long, but this eye-opening article on the science of addictive junk food, published in the New York Times last Wednesday, is well worth a read. The article took excerpts from Pulitzer Prize winner Michael Moss‘s new book, “Salt Sugar Fat: How the Food Giants Hooked Us,” which will hit shelves this month. It touches on the growing obesity epidemic, and why we need to teach children to eat nutritiously, as well as the marketing tactics of companies such as Coca Cola, Procter & Gamble and General Mills.
Some of the facts presented were frightening enough to cause any reader to shy away from eating these products ever again. Here are just some of the haunting facts Moss points out in the article:
- a half cup of Prego traditional marinara sauce contains as much sugar as two Oreos, and one third of the daily recommended amount of sodium for an American adult
- Cheetohs have a “vanishing caloric density” effect which causes your brain to think there are no calories in what you’re eating, so you continue eating those melty cheesy straws forever
- if you take Lunchables apart, the healthiest item in the box is the napkin
At sweetgreen, we believe in full transparency, and we’re proud of the food we serve. We care about teaching our children about the importance of eating nutritious foods that are accessible, affordable and delicious. Our staff is also very health conscious and we regularly participate in yoga, barre and spinning classes throughout the city.
Altogether, this article is eye-opening and gives great insight into business and marketing tactics in the world of food and dining. We’re looking forward to reading Moss’s book later this month!