> > By Julia Belluz > > Ms. Belluz is a contributing Opinion writer covering health, nutrition and > chronic illness. > > Excerpt - When Bryce Martinez started feeling an aching around his heart, > he thought it might be an asthma attack. But at the school nurse’s office, > his blood pressure was found to be so high that he was rushed to the > emergency room. There, doctors diagnosed him with Type 2 diabetes and fatty > liver disease. > > Bryce, then 16, was bewildered. He’d developed obesity early in childhood, > but until that chest pain, had no other sign anything was wrong with his > health. He hadn’t even realized kids could get Type 2 diabetes. > > Back home, he searched online for information about his illnesses, > devouring news articles and videos. He learned that American children live > in dysfunctional food environments, where the least healthy options tend to > be the most affordable and accessible. That as parents took on more working > hours, there was less time for cooking than in previous generations. That > food companies filled the gap with convenient, ultraprocessed food, > containing industrially manipulated ingredients that you wouldn’t find in > home cooking. That these foods are often full of salt, sugar, fat and > additives. Bryce was shocked that regulators didn’t vet all food additives > for health and safety, and that companies could slap healthy labels on > nutrient-bankrupt junk. > > I know this impasse intimately. I’ve written about chronic disease and > food for over a decade. When people ask how we can fix the food system, I > usually answer with some version of: demand change at every level you can — > school, workplace, city, country. But, if I’m honest, the fight has often > felt hopeless when I think of the lobbying power of *the $10 trillion > global food and beverage industry.* > > Philip Morris purchased Kraft in 1988, and a little earlier, R.J. Reynolds > acquired major food brands and merged with Nabisco. The tobacco documents > show that cigarette companies applied their knowledge about flavor > optimization, youth marketing and brain chemistry to ultraprocessed foods *in > order to increase profits.* > > full article - > > *https://www.nytimes.com/2026/07/27/opinion/ultraprocessed-food-lawsuit.html > <https://www.nytimes.com/2026/07/27/opinion/ultraprocessed-food-lawsuit.html>* > > > >
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