KD. Photo © Stephen Boisvert, on flickr

All sorts of two-legged critters are migrating to school-supply bargain-hunting grounds south of the border this weekend. The last young of the summer are fledging and moving out of the nest into college residences.

And turkeys, pigs, and first-year university students are facing being fattened up in time for forthcoming feast days.

Variations on the Freshman 15—the extra body weight from eating the high-starch, high-sugar, high-fat diet so readily available in university cafeterias—manifest widely. So to speak.

But avoiding university carb-palaces doesn’t mean a student fresh from the farm chooses food wisely in his first months away. Kraft Dinner, after all, sells 75 million boxes of its bright-orange, cheesy-flavoured macaroni to Canadians each year—the greatest per capita sales of any country, and enough to have it proclaimed Canada’s national dish by the likes of Douglas Coupland.

Read the rest of this editorial in the Victoria Times Colonist….

The Walrus – Manufacturing Taste: The (un)natural history of Kraft Dinner—a dish that has shaped not only what we eat, but also who we are

Instant noodle sales top 100 billion units a year amid insatiable global demand

A Maternal Junk Food Diet Alters Development of Opioid Pathway in the Offspring

Can You Be Addicted To Carbs? Scientists Are Checking That Out

Refined Carbs May Trigger Food Addiction

Effects of dietary glycemic index on brain regions related to reward and craving in men

Revealing the scientific secrets of why people can’t stop after eating one potato chip


You must be logged in to leave a reply.

%d bloggers like this: