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When I was a teen, and first discovered nutrients, calories and the inconvenience of looking up foods on endless nutrition charts (no internet, no nutrition label - remember those days?) I would imagine a simpler scheme: If only food could be priced according to caloric content. If each calorie would cost, let's say, 1 cent, a person aiming at 2000 calories a day would keep within his caloric upper limit as long as he spends no more than $20 a day on food.
This is of course a particularly silly idea, as the caloric content of food has absolutely nothing to do with the factors that determine its price, and even in an ideal world it wouldn't be feasible to make 100 calories of black truffles cost the same as 100 calories of canola oil.
It was then that I realized that in the real world an inverse correlation between price and caloric content is all too common.
ObesityRead More »from Is eating well more expensive?