As a European I'm interested in knowing what most Americans thinks about this (their food has additives that is forbidden in Europe).
Is there a feeling of Europeans being too cautious or would you like to have the same rules?
The bit with dyes on kid focus issues for instance. That doesn't sound like a health effect - it sounds like kids being excited over bright colors as they are prone to be! It seems to fit so well with the suggestion bias of thinking kids were more hyperactive when they were given candy.
I prefer the way you order steaks in, at least, Holland and Switzerland. The steak comes with nothing - which is almost always what I want. In the US I have to explicitly ask for no potatoes, for instance.
There is a lot of “people have more allergies/obsessing/whatever than the old days,” and the assumption is that it’s because of the food, without actual science proving that’s the case; it’s just a hypothesis that doesn’t necessarily account for thousands of other variables.
People have more allergies now than they used to. Could that not be caused by more electromagnetic radiation? More TV watching? Typing more?
Bread has sugar in it. If you want bread without sugar in it, you must either pay more for the organic stuff or make it yourself. If you want bread without any additives or preservatives at all, you must buy your wheat from outside the country. Wheat in the US is fortified with iron and vitamin B by law.
There's probably some room for slower digestion and absorption to matter, but calorie availability and density is likely the bigger problem then the exact nature of the calories.
also what's wrong with iron and vitamin?
I bake all my own bread. I use one level teaspoon of caster sugar in warm water to get the yeast going. You can add a bit more to get a harder crust on the bread. But this is so little, and it mostly gets used by the yeast, so that it has negligible effect upon the taste. Salt makes a vastly bigger difference.
I understand that much mass-produced bread in the US has greatly larger quantities of sugar in it. In the UK, this is only seen in "long-life" bread (which tastes terrible, and I don't know of anyone who buys it).