American fast food was practically the simplest kind of cooking in the world. Any meat was fried, any vegetables were drenched in salad dressing, any sauce was squeezed on as if it cost nothing, and anything that could take sugar had it poured in by the sackful.
There was a phenomenon in the United States: what poor people ate and what rich people ate were practically two entirely different things.
In the United States, there was a kind of supermarket called an organic supermarket. Note that when many people heard that name, they assumed the things sold there had to be healthy.
But in fact, only organic supermarkets sold ordinary fruits, vegetables, and meat that met European Union standards. Other regular supermarkets sold inferior goods that only met American standards—ingredients with no limits on Lean meat essence additives and uniquely lenient pesticide testing standards.
So in the United States, any family with even a little money would pay extra at organic supermarkets to buy ordinary ingredients.
And often, only organic supermarkets carried ingredients people could cook themselves. Regular supermarkets mostly sold semi-prepared canned goods and frozen food, all packed with equally lethal amounts of oil and sugar.
Food from organic supermarkets cost extra. If people had no money, they could only buy things from regular supermarkets, which meant enduring a high-oil, high-salt, high-sugar diet. That was also why the United States had the highest obesity rate in the world.
Another reason most ordinary people could not maintain a light diet was that every restaurant outside, especially the fast-food places ordinary people visited most often, offered huge amounts of cheap fried food, lethal quantities of seasoning, and unlimited thick sugar-water beverages.
The phrase "lethal quantity" was absolutely not an exaggeration. Although many people might have thought Coca-Cola was already sweet enough,