The Dirty Little Secrets Hiding Behind Our Pretty Little Processed Food

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If the thought of serving up a three-course meal every night makes you sweat with anxiety like I do, we’re not alone. Rates of home cooking in the U.S. have fallen to half what they used to be. So why does that matter? Because as this awesomely hearty chat reveals, there’s way too much that we don’t know about food we grab on the go.

The info spilled at 2:43 will make you wanna know more before biting into those fries from the Golden Arches. At 4:19, listen to the best health secret ever. And at 8:35, find out who's been trying to wiggle their way into your kitchen for years.


So about those Mickey D’s potatoes mentioned at 2:43 ... yep, farmers don’t go into fields for days after spraying, but that’s actually an EPA mandate for lots of pesticides. Our fact checkers couldn’t find info to support the claim that those veggies need to chill for six weeks after spraying, but they did see that all potatoes need a “curing” period of about two weeks.

I’m also calling out our friend Michael at 5:25, when he mentions that “poor women who cook have a healthier diet than wealthy women who don’t.” Obviously that's pretty controversial, given how fresh food is not always accessible in low-income areas. Our fact checkers couldn’t find info supporting this one either. Despite all of this, I still think what he says about home cooking in general is pretty solid. But hey, you be the judge. Holler at me on Twitter and let me know your thoughts.


“How Cooking Can Change Your Life” was a talk given at City University London and aired by The RSA (the Royal Society for the encouragement of Arts, Manufactures and Commerce). To get involved in the meaty conversations led by the RSA, follow them on Facebook. You can also learn more about author Michael Pollan by checking out his website. Thumbnail image via Thinkstock.


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