Anastacia Marx de Salcedo

"Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you'll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you'd be surprised to learn that you've just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don't realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there's been an insidious mission creep: because the military enlisted industry--huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever--to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap... The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military--unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces' and contractors' laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten--as it is by soldiers and most consumers--day in and day out, year after year? We don't really know. We're the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens"--Dust jacket.

how the U.S. military shapes the way you eat

Combat-ready kitchen

Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.

How the U.S. Military Shapes the Way You Eat

Combat-Ready Kitchen

There is no pill. There is no diet. Could it be that our underlying assumption—that what we’re eating is making us fat and sick—is just plain wrong? To address the nation’s bulging waistline and the disease states associated with it, scientists have conducted a whopping 500,000 studies of diet and 300,000 of obesity. Journalists have written 223,000,000 and 15,600,000 news articles respectively about the topics. Yet nothing seems to halt the epidemic. It's clear a new approach is needed. Anastacia Marx de Salcedo’s Eat Like a Pig, Run Like a Horse, looks not just to data driven science, but to animals and the natural world around us. What she finds will transform the national debate about the root causes of our most pervasive diseases and offer hope of dramatically reducing the number who suffer from these – no matter what we eat. She starts by chronicling her own medical miracle—she has multiple sclerosis, but discovered that daily exercise keeps it from progressing. And now, new research now backs up her own experience. This revelation prompted her to ask what would happen if people with lifestyle illness put physical activity front and center in their daily lives instead of diet? In a fascinating journey divided between personal profiles of patients, mad(ish) scientists, and beguiling animal stories (bats, who fly hundreds of miles weekly, are incredibly disease resistant, much like how aerobic exercise boosts our own immune systersm), Anastacia shows we need to move beyond our current diet-focused model to a new, dynamic concept of metabolism as regulated by exercise. Suddenly the answer to global good health is embarrassingly simple. Don’t worry about what you eat. Worry about how and how much you move. In a few years’ time, adhering to a finicky Keto, Paleo, low-carb, or any other special diet to stay healthy will be as antiquated as using Ayer’s Ague Cure, Daffy’s Elixir, or Dr. Bonker’s Celebrated Egyptian Oil—all popular quack medicines from the 1800s—to cure disease. And just as the 19th-century health revolution was based on a new understanding that the true cause of malaria, tuberculosis, and cholera were tiny germs, bacteria and viruses, so the coming 21st-century one will be based on our new understanding that exercise is the only way to metabolic health. Fascinating and brilliant, Eat Like a Pig, Run Like a Horse, is primed to usher in that new era.

Anastacia Marx de Salcedo

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