The “chemical obesogen” hypothesis conjectures that synthetic, environmental contaminants are contributing to the global epidemic of obesity. In fact, intentional food additives (e.g., artificial sweeteners and colors, emulsifiers) and unintentional compounds (e.g., bisphenol A, pesticides) are largely unstudied in regard to their effects on overall metabolic homeostasis. With that said, many of these contaminants have been found to dysregulate endocrine function, insulin signaling, and/or adipocyte function.
It’s not just lifestyle, it’s also what’s in our food.
I guess it has something to do with tobacco companies selling food.
I’m not sure what the answer is, besides eliminating GMO food. If Americans are eating too much refined foods, you can’t outlaw junk food. You can’t ration Coco Puffs.
You can’t force people to go to the gym.
Would that be necessary?
What do you think is the solution to America’s obesity problem?
Let me preface this with a reminder: nothing performs like enameled cast iron. It is heavy and slow to heat, which means it is great at retaining heat and not scorching food. It is this specific quality that allows cast iron to excel at recipes that require long simmer times or extremely high heat. Cast iron pots spread heat more evenly (read: up the walls of the cookware) than other cookware materials, which are prone to hot spots on the bottom. Enamel is also a ridiculously durable and functional coating. It is basically melted on glass and can only be applied to substrates (like iron) that have a very high melting temperature. Enamel has an extremely long life and is very easy to clean and maintain, making it the perfect coating for iron cookware.
WHAT FINISH SHOULD I CHOOSE?
When it comes to cast-iron Dutch ovens, you have two choices: seasoned cast iron and enameled cast iron. If you’re an avid outdoor cook, a traditional, seasoned cast-iron Dutch oven is likely the best choice for you. These pots are more durable than their enameled counterparts and can stand up to intense heat when planted atop a bed of fiery coals. They also have a rough texture making them excellent for searing meats; however, like traditional cast-iron skillets, they require careful cleaning and seasoning.
For those who are more accustomed to cooking on a stovetop, an enamel-coated cast-iron Dutch oven is probably more your speed. The glossy coating on enamel-coated Dutch ovens means less sticking, easier cleaning, and no need for seasoning. But the coating can also scratch and chip, so it’s important to be careful when handling your pot. Be gentle when placing the lid on your pot, and avoid metal utensils as they can scratch the interior.
The page above makes a good point. If you’re not careful, the enamel can chip. So, enamel is great, but requires more care. Seasoned cast iron is less fragile but requires maintenance.
Teapots are not designed to be put on stoves due to the heat. They’re often made with specialized materials and are delicate and fragile. Putting them on stoves can cause them to warp, darken, or even crack.
Tea kettles are not designed to be used for brewing tea. They usually don’t have an infuser or strainer of any kind, so your tea would be full of leaves or not strained, and your kettle would be rather difficult to properly clean.
This is a “semi automatic tea pot”. It uses a magnet to stop and start the flow of water, conveniently separating the brewing tea leaves from the ready-to-drink tea in the kettle, allowing the user to easily control the level of brewing.
Lazy Gong Fu Set, sometimes called “Lazy Tea Sets”, are a perfect option for people who are short on space but don’t like to compromise the quality of their tea experience.
Some of us men never think about tea. We drink milk from the carton, and may not even consider drinking any hot beverages besides hot coco or coffee from Dunkin Dounts.
Time to expand our mind and step out of our comfort zone.
Maybe I’m being a brute. But, why does this have to be a conversation? Why do I have to wear a special outfit? This might be where me and my girl get into it. She’ll ask me “Is that what you’re wearing?”
If there’s food, I don’t wanna wear a white shirt. Accidents happen, and it could get stained.
There’s no way I’m dressing up this much. If I do, it’s as a favor to my girl. Seriously, this kind of party looks like women’s business–not men’s business.
Honestly, I feel like this kind of tea party would be a meet & greet if I were trying to get my teen child a potential spouse. Meaning several other couples bring their teen child, and we see who responds to who. (Similar to an arranged marriage.) Otherwise, it wouldn’t be my choice to go unless it were a favour to my girl.
Sitting here eating strawberry ice cream, I notice how easily the ice cream comes out of the container, as I grew up it took a lot of effort to get the ice cream out of the container; I wonder if there is a chemical added to maintain the softness?
" Adding just a bit of alcohol to your ice cream base results in a better texture when it’s churned because alcohol doesn’t freeze. The alcohol prevents some of the ice crystals from forming, which makes the ice cream softer and therefore more scoopable. It’s important to only add a splash, though — add too much and the ice cream base might not freeze at all, leaving you with something more like a milkshake when it’s finished in the ice cream maker. https://www.thekitchn.com/add-a-little-of-this-to-make-softer-more-scoopable-ice-cream-245042
Other than that, I don’t know. Maybe companies started adding more emulsifiers. There have been advancements in food technology. It could be some kind of additive.
They’re often made with specialized materials and are delicate and fragile. Putting them on stoves can cause them to warp, darken, or even crack. 
