Comment Re:An interesting problem. (Score 1) 76
I do very much understand what you're saying and it certainly adds to the complexity. One cannot put sociological or psychological factors on a box.
That aspect of the problem is indeed going to be much harder to deal with than, say, salt, trans fats, or known carcinogenic compounds.
Honestly, I'm not sure what you can do about those aspects - financial incentives help a little, but honestly I don't believe they make a huge difference - which is why I've concentrated on unsafe levels of ingredients, because although we don't know exactly what those should be, we've at least got a rough idea for some of them. It's going to be a delicate one, though -- you don't want to overly restrict sources of sugar because diabetics can suffer from crashes due to excessively low sugar just as badly as excessively high levels, and some items get unfairly maligned (chocolate, per se, isn't bad for you, it's the additives, and indeed particularly high percentage chocolate can be helpful for the heart).
But, yes, I absolutely agree with your overarching point that the problems are primarily psychological and sociological. I just don't have the faintest idea of how these can be tackled. Jamie Oliver tried (albeit not very well, but he did at least try) and the pushback was borderline nuclear, and that was where there was clear and compelling evidence of significant difference in health and functionality. If you can barely escape with your life for saying eating better reduces sickness and improve concentration, and pushing for changes where these two factors essentially dictate whether a person is functional in life, then I don't hold out hope for change where it's more ambiguous or the economics are much tougher.