[gglanzani]

I have not read the paper, but how did they differentiate between people eating non-breakfast food in the morning and people skipping breakfast?

From the quote below, it seems their method all but precise

> To understand their eating habits, participants were asked on two separate days - about two weeks apart - to recall everything they ate and drank. From these "dietary recalls", scientists estimated each person's average eating window and treated it as representative of their long-term routine.

[christoph]

Same! I’m firmly starting to believe these studies are being conducted to confuse the public even further with regard to eating. The media have been focussed on eating/public health for a couple of decades now and during that period all I’ve witnessed is a rapid and sharp decline in general health and eating habits and increasing pointless discussion about it all.

All the time, energy and confusion just starts to enrage me now. Does the time of day you eat really matter? Maybe… but is there really any major difference in poisoning yourself before noon or after? If there is, is it worth discussing? Is it worth studying?

It’s really super simple - you are what you eat. If you aren’t, what are you?

If you put stuff into you that’s one step away from poison or toxic waste, don’t be surprised when the body reacts the way it does and eventually dies early. I’m talking about anything processed/manufactured (99+%) that comes from a factory.

If you want to live a long and healthy life, it’s no more difficult than just eating as much fresh and varied, un-poisoned fruits & vegetables as you like. That’s it. This advice can’t prop up billion dollar food, advertising, media & pharma industries though.

People think this is hard to follow as well because they are addicted to everything in processed food, lack time and their body is already in a constant high state of stress.

As soon as the diet changes to one of health & life, stress rapidly reduces, health improves, taste buds alter and suddenly within a short time, all that stuff you used to eat, tastes like the actual crap it really is.

[rixed]

Most of what you just said makes sense to me, and I believe you are right to draw the attention toward the elephant in the room: quality and variety of ingredients.

The reason why I'm writting this reply is this bit:

> I’m talking about anything processed/manufactured (99+%) that comes from a factory.

No. If we want a chance of survival we have to stop assosiating "factory" and "industry" to "bad". First, despite some of the bad press the food industry regularly receive is probably well deserved, overall food safety out of a factory is very good; much better than anything we ever had in history, and especially safer (if not tastier) than the equivalent homegrown product.

Highly processed food is a problem, be it out of a factory or fried by grandma.

I've worked a bit in this industry, and I can attest that even the less regulated industry will self-regulate periodic biological tests and put in place germ control policies that are much stricter than anything your local farmer will ever be able to do; just because of economy of scale.

And the same goes for the environment: If we don't want to exhaust natural resources we have to resort to industry economy of scales. The quantity of energy and water that would be required to grow tomatoes in our gardens is stupidly wasteful compared to industrial norms. The quantity of detergeant and water needed to clean cooking pots for family-scale cooking is enormous compared to the quantity needed to clean tanks used in the industry.

I feel stupid to have to state the obvious but I'm starting to get really afraid of this trend that associates small scale with better safety, better variety and better economy of resources while the complete oposite is true.