Build Up Catch Up - 10/6/23
FNCE bound; Cereal: A Bowl of Disappointment?; Sneaky Celiac Disease Symptoms; From Shrinkflation to Skimpflations; and more!
FNCE bound?
Whether you are FNCE bound or watching from afar…enjoy this FNCE meme:
Say Goodbye to Cereal? (and Hello to “Kellanova”)
The Pandemic saw more people stocking their pantry with cereals, but as the Covid19 virus was declared “over”, it would seem many customers didn’t restock their pantries with cereal boxes.
“Unit sales of ready-to-eat cereal in the U.S. rose 5.2% in 2020, according to industry tacker Circana. But they plummeted 8.7% in 2021 and another 3.9% in 2022.”
Fewer people are eating cereal, some are of the opinion that this is because people are more interested in “healthy” choices, and are eating less sugar (fewer carbs) and are instead looking for food with more protein like Greek yogurt, protein bars and smoothies or even breakfast burritos. What about you? What do you typically eat for breakfast? Are you a current cereal eater? A former cereal eater?
Meanwhile, Kellogg’s the iconic and historic cereal and snack company, has split into two companies:
But perhaps the best part of the announcement of “Kellanova” was seeing some of the tweet/”X” reactions to the new name:
Celiac Disease and Sneaky Symptoms
Many dietitians may never see a referral for patient/client for celiac disease, but have you ever asked yourself if in fact that patient with early onset osteoporosis or poor dentition may have had celiac disease? Or how about the patient with kidney stones? Or the patient that complains of heart burn? Or continues to have anemia despite iron supplements and eating iron-rich foods? We tend to think of celiac disease presenting strictly with complaints involving the gut, but some people may be atypical and have different health problems that reflect their vitamin and mineral deficiencies that are a result of celiac disease.
4️⃣ Things You May Have Missed
From Inflation to Skrinkflation and now…Skimpflation?
The shrinkflation phenomenon - The Hustle...
From rising prices to shrinking portions and now skimping on the quality of ingredients. Are food makers switching up (skimping) on the quality of ingredients as a way to control costs? What’s an example of “skimpflation”? Swapping ingredients out, “…minor changes that escape notice, like substituting a vegetable oil for a cheaper oil…”
Unbiased Science Pod MERCH
The folks at Unbiased Science Pod cover ALL the hot topics in medicine and health and even some in nutrition. Check out some of their recent episodes here…even better, check out their merchandise! #NotSponsored
3.⚠ STUDY - On Ozempic: What Many Have Been Waiting To See
4.PODCAST PICK - “Making it Awkward”
Interview with Dr. Lustig (Part 2) in which dietitian Jessica Wilson shared reactions from listeners, including dietitians, UCSF and others.
If you missed Part 1:
Be sure and listen to Part 1 first. Be prepared to be shocked, dismayed and angered by Dr. David Lustig’s comments in response to dietitian Jessica Wilson’s questions about eating processed foods.
