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[return to "Ozempic is changing the foods Americans buy"]
1. nemoma+j4[view] [source] 2026-01-12 12:57:42
>>giulio+(OP)
> “The data show clear changes in food spending following adoption,” Hristakeva said. “After discontinuation, the effects become smaller and harder to distinguish from pre-adoption spending patterns.”

It's interesting that overall spending doesn't decrease that much in the end, although shifting from snacks to fruit is the kind of change health advocates have always wanted?

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2. giulio+R5[view] [source] 2026-01-12 13:05:27
>>nemoma+j4
After discontinuation of Ozempic, people start to gain the weight again (and buy again more food), that’s why the spending changes again.
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3. SkyPun+UZ[view] [source] 2026-01-12 17:15:05
>>giulio+R5
Processed foods are much cheaper per calorie than "healthy" options.

GLP-1 helped me kick my cravings for junk food, but that just meant I was eating more of the "expensive" stuff. Instead of $0.50 worth of Doritos as a snack, I'm eating $1.50 worth of Greek yogurt and $1.50 worth of fruit.

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4. kstene+dE2[view] [source] 2026-01-13 05:57:23
>>SkyPun+UZ
Greek yogurt is super easy (and cheap) to make yourself if you have an instant pot:

Put 3L of milk and some starter from your last yogurt batch in the instant pot and press the "yogurt" button. Set an alarm for 10h.

Pour the yogurt into a strainer lined with a cheese cloth, and a capture vessel underneath for the whey, then put it in the fridge overnight.

You now have 1.5L of Greek yogurt that tastes head and shoulders better than anything you'd get at the supermarket. Takes me about a week to eat it all.

If you're worried about a spoiled batch ruining your next starter, you can take the whey from the straining step, pour it into an ice cube tray, and keep it in the freezer. 2 cubes is plenty for 3L of milk and can keep for 6 months.

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5. kjkjad+Hy4[view] [source] 2026-01-13 18:06:36
>>kstene+dE2
Even easier is to do it in quart mason jars imo after heating the milk to 190f for 30 mins in a pot and allowing to cool to 110f before seeding with bacteria. No need to strain with cheesecloth after incubation, just pour out off the top if desired. 12hrs incubation seems to work best for me. Going from frozen definitely needs 12hr as the bacteria will be slower starting than unfrozen source. You can get away with merely some scrapings off a yogurt ice cube as sufficient for seeding. Seems it can keep for a lot longer than 6 months in freezer fwiw; my freezeback is probably over two years old and still just as viable.
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