zlacker

>>giulio+(OP)
> It's insane to me that so many people need these to get off the processed foods killing them in the US

The American diet is insane, full stop. However, I've just begun a GLP-1 regimen to address a willpower problem, not a nutritional problem. I'm not quite young anymore and have given lots of other approaches a shot over the years, but have persistently failed to achieve a weight that is not a threat to my health.

So far, what being on a GLP-1 gives me is a steady state that most people probably find quite unremarkable: I don't crave a snack, and I don't thirst for alcohol. Both of those desires have had real control over me for a very long time.

>>subpix+Tq1
And crucially, many of those bad foods can be pretty addictive. They’re quite literally engineered so that you want to eat a lot of them and buy more. So it’s not surprising many people struggle to change that habit when the food ecosystem is working against you. Junk food both tastes better and is easier to eat than home-cooking a very healthy meal. You’re not exactly set up for success here.

>>anon70+As1
> They’re quite literally engineered so that you want to eat a lot of them and buy more.

Even if it's not intentional, I find that the enshittification seems to run along these lines.

The things that finally drove it home for me this year were "peppermint bark" and "ranch dip". I used to buy this stuff or use the premade. This year I worked out how to do them properly myself.

People raved about both. But I noticed that they ate far less of them (including myself!). My suspicion is that the difference was that I used actual chocolate and actual buttermilk. I suspect the extra fat made people sated and they quit eating afterward.

I'm finding this applicable to more and more foods. I'm no genius chef, but simply using standard ingredients causes people to eat very differently.

>>bsder+HC2
Or they weren’t actually that nice and people were being polite.

>>padjo+ZK2
Maybe that's the reason but the cook also ate less and should be able to compare the taste.

>>pmontr+UZ2
Yes because people are famously good a judging their own work accurately

>>padjo+Mh4
> Yes because people are famously good a judging their own work accurately

Sorry, not going to let that slide. Just because Dunning–Kruger exists does NOT exclude the fact that people are good at judging some things.

This is especially true for something like food which people have lots of direct experience with. Now, someone may not have the skill to make something taste a certain way, but that does not mean that they cannot identify that something doesn't taste "good" or "right".

And, that, in fact, was what sent me down the ranch dip rabbit hole. Something tasted wrong the last time I used the pre-made packets. And no matter what I did, it kept coming up wrong. So, I sat down, interpolated a couple of recipes, and eventually settled on a flavor profile that seemed "correct" again.

Side note: the error I was tasting seems like they did something with the glutamate quantity (either via MSG or via ingredients like onions). There was a nasty aftertaste that I even got when I did it myself (although not as strong) originally. I had to replace onions with chives to avoid it.

>>bsder+SB5
> Just because Dunning–Kruger exists does NOT exclude the fact that people are good at judging some things.

I dont think this is about Dunning-Kruger, i think this is about the emotional attachment you build to something you created and how it clouds your judgement.

for example, if i recall correctly people liked their ikea furniture more, even tho its more work and of lesser quality, because they build it themselves and thus feel better about it. Same thing probably extends to most things you can do yourself: Cooking, Growing plants, building a dirt hut in Minecraft