What will it take for us to treat processed foods like we treat tobacco?
As I sat on a 6-hour flight from Kenya to South Africa, a familiar scene unfolded around me. Passengers in their seats, confined to a metal tube in the sky, with trays of airplane food distributed before them. Sugary snacks, carbohydrate-loaded meals — the usual suspects dominated the offerings. Yet, amidst the usual array, one item stood out: the yogurt cup.
Labelled as a healthy option with “real strawberries inside,” this yogurt was anything but innocent. It was loaded with high sucrose content, posing a question that has been on my mind for a while: Why do we serve supposedly healthy yogurt with such unhealthy additives? Especially when we know the detrimental effects of sucrose on our health — from type 2 diabetes to cardiovascular issues and cognitive decline.
Even more concerning is the ripple effect of sweeteners on our gut microbiota. These additives alter the metabolic pathways of gut microbes, prompting them to produce more short-chain fatty acids that the colon absorbs, adding extra calories to our intake. In essence, consuming artificial sweeteners tricks our body into extracting more calories from microbial metabolic products to make up for the missing sugar in our small intestine.
It’s a paradox. Instead of nourishing consumers with genuinely wholesome options, we’re handed products that contribute to metabolic disruption and overall health degradation. The choices we make matter not only for our well-being but also for the industries that cater to our preferences.
Luckily, I had managed to prepare for this journey by grabbing a few yogurts from the lounge — a small yet vital step. While not perfect, these yogurts were devoid of added sugars or artificial sweeteners. It made me reflect on the power of conscious choices and how they can shape our interactions with the world around us.
This is just a small detail, but what I see daily in the places where I work and live in Kenya are retail chains selling the most horrible processed foods to people who unfortunately don’t have any idea of what those foods do to them. No wonder the massive diabetes and cardiovascular ratio in mid to low-income markets.
This experience leaves me pondering: What will it take for us to treat processed foods like we treat tobacco? Could stringent labeling that clearly communicates the health risks of these choices be the catalyst for much-needed change? Our collective well-being is at stake, and it’s time we question the norms that compromise our health. Let’s start a conversation about transparent food labeling and healthier options.
