■ 17 July 2012 by James Martin
The dreadful news came this morning. It wasn’t too long ago that US kids ruled the roost when it came to fatness. We are once dripping in world-class fatty goodness, led by our rolly-polly children. But now we hear footsteps. Here come the Italians.
Speaking at a seminar organized in Milan by the Barilla Center, Professor of Endocrinology at the University of Naples Federico II, Gabriele Riccardi said that 31.6% of Italian children are overweight, following the United States where the average is 35.5%. ~ Italian children ‘second-most obese’ after US
Do you hear footsteps?
Yes, Italians are eating far more industrially-produced crap snacks. And now that there’s increasing evidence that fructose is a lipogenic (fat causing) sugar (see: Mice and Fructose), we might have an inkling as to why this is happening. Besides the lack of movement, of course, sports and gymastics no longer being a part of basic schooling in Italy as public services are cut in favor of feeding the rich and fighting wars for oil and minerals.
The thinnest kids in the survey came from the Orient. But then, now that the 7-11s there are installing mashed potato Slurpee machines, things are gonna change fast. More footsteps. Lots more heavy breathing…
But, then there’s this:
What you’re seeing here is the meat course designed to serve one person. It was served at a Masseria restaurant in Puglia. I was tempted into ordering it because the ingredients were local, the recipe traditional, and it was a specialty of the restaurant. I had eaten pasta a mere 15 minutes previously. They had brought out a little appetizer before that. Then the four sausages. Can you imagine? And they’re not those little cocktail wieners either, as you can see.
This is the same number of sausages in a single package made to feed your family in the US. If they were made from the same quality of ingredients as the Pugliese sausages, they’d cost about the same as a house in the rust belt.
How does a restaurant come to serve so many sausages? Food is cheap, as far as restaurants go. It’s often only 20% of the cost of eating in one. People like value. So, you double the number of sausages and charge 20% more and shazam, you’re not loosing money—and you have offered your customer a plate of obscenity people will talk about for a long, long time, not to mention the entry in the Wandering Italy Blog with a picture, always a special treat that costs nothing at all.
So, maybe we can consider going back to the old days, at least in Italy. Many small courses, time between to let things settle, a main course consisting of tiny bits of exquisitely prepared meat would suit me just fine. And bring back the fruit at the end.
My weird friend Hank says to “force feed the rich leaders of the industrial crap food industry all the fructose. Then feed their fatty livers to the geese California has liberated for a sweet revenge.” He thinks this would solve the current world crisis.
I wouldn’t touch that one with a ten foot sausage.
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