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Tater Tots Are Ultra-Processed Foods. Why Don’t We See Them That Way?
We overlook the tiny decisions that shape our health, and the food industry counts on it.
🍳 The Sunday Brunch Dilemma
Last weekend, I went to brunch with my dad. I don’t do it often — brunch is a chaotic mix of sugar, alcohol, and regret — but I was hungry and looking forward to catching up with him.
I already knew I’d avoid the pancakes and waffles and stick with an omelet. That’s how I eat now — guided by an operating system of my own making. One that focuses on navigating a world filled with junk and less on suppressing my desire to eat.
Mine includes two essential principles:
- No sugary or highly processed foods for breakfast
- Decide what to order before I sit down
Learning to identify and avoid highly processed foods helped me lose and maintain a 55-pound weight loss for over 15 years and counting. But even with all that structure and experience, something small slipped through.
The server asked, “Tots or fried potatoes?”
I said, “Tots!” — without a second thought.
