Japan has ultra processed foods and they don't seem to have an obesity epidemic.

They do have a strong education system that teaches cooking and food budgeting and related.

They also don't have a marijuana epidemic.

Japan is probably evidence that the surrounding food culture matters at least as much as the existence of UPFs. You can sell plenty of processed food without getting the same outcome if portion sizes, eating habits, school meals, and daily activity are different. The marijuana comparison feels like a non sequitur, though.

>Japan has ultra processed foods and they don't seem to have an obesity epidemic.

Most of that's from a much stronger national guidance on weight control + societal expectations, but IIRC they also are gaining weight. Their ultra processed foods (in the salt and preservative sense) are also why they have one of the highest rates of stomach cancer.

> They also don't have a marijuana epidemic.

Not sure if I'd categorize the US as in a marijuana epidemic (and this is coming from someone who doesn't consume it and dislikes being around it) but even if we were, the states with the highest marijuana usage (west coast and NE) and the states with the highest obesity rates (deep south) are almost non-overlapping circles. If we're tying a drug to be obesity rates I'd be much more willing to believe it's the American propensity to chug large amounts of cheap 100-120 calories a pop beer.

Japan is one of the countries where people smoke literally everywhere. As for marijuana, it's highly illegal, it's one of the remnants of the colonial history there as everything apart from smoking and drinking is considered evil due to how China was devastated with opium.

> They also don't have a marijuana epidemic.

I don't see this mentioned in the transcript. What is the basis for you mentioning it? Seems like a weird thing to throw in without explanation. I say this as someone that does not consume cannabis, btw, so this is not a defense of cannabis usage.

Japan may come up a lot in discussions about longevity, but doesn't Japan have a drinking culture that is very unhealthy? It's pretty well established that alcohol has a serious impact on health in numerous ways. There is even a condition called alcohol-related dementia.

Ultra processed food is about 50-60% of American calories, versus 38% in Japan [1]. Also try visiting a Japanese 7-11, there's tons of fresh-made food options with vegetables and such.

Still Japan is developing a weight problem too.

1. https://pmc.ncbi.nlm.nih.gov/articles/PMC10260628/

The concept of 'ultra-processed foods' in Japan has some significant differences from the rest of the world. The food safety regulations are actually quite strict. What follows is a list of some synthetic materials found in US foods which are PROHIBITED in Japanese consumables. So the statement 'Japan has ultra processed foods and they don't seem to have an obesity epidemic.' is a misunderstanding of what food might look like American Ultra-Processed food and is missing any of these toxic ingredients.

1. Flour/Dough Treatment Agents (Bleaching, Maturing, Conditioning)

Azodicarbonamide (ADA) : Dough-conditioning/bleaching agent; oxidizes flour proteins to improve elasticity and whiteness. Currently found in some supermarket sandwich breads and hamburger/hot dog buns.

Potassium Bromate (KBrO₃) : Oxidizing agent that strengthens gluten structure and increases dough rise/volume. Classified a possible human carcinogen (IARC 2B); banned in the EU, Canada, and UK; California has banned it starting 2027. Still federally permitted in the US in trace residual amounts. Regional and bulk/wholesale bakery bread products.

Chlorine Gas / Chlorine Dioxide : Bleaching and maturing agents for wheat flour. Currently used in "bleached flour," a listed ingredient in many cake-mix and biscuit-mix products.

Ammonium Chloride (synthetic) : Yeast nutrient/dough conditioner that accelerates fermentation. Used in some commercial bread and cracker doughs as a processing aid.

2. Synthetic Antioxidants & Preservatives

Butylated Hydroxyanisole (BHA) / Butylated Hydroxytoluene (BHT) ; Synthetic antioxidants preventing fat/oil rancidity. NTP lists BHA as "reasonably anticipated to be a human carcinogen." Some current chewing gum and packaged-snacks.

Tert-Butylated Hydroquinone (TBHQ) : Synthetic antioxidant preservative used at very low levels to extend shelf life of oils and fried/processed foods. Pop-Tarts (Kellanova) and Little Debbie snack cakes.

Propylparaben : Antifungal preservative. EU treats it as effectively banned over endocrine-disruption concerns; California has banned it in food starting 2027; it remains FDA-permitted and is under an active FDA chemical-safety review opened in 2024. Advocacy groups (EWG) have specifically petitioned makers like Entenmann's and Sara Lee to remove it.

Thiodipropionic Acid & Dilauryl Thiodipropionate : Synergist antioxidants used alongside BHA/BHT in fats and shortening.

Stearyl Citrate : Antioxidant/chelating agent in margarines and oil-based dressings.

Ethoxyquin : Antioxidant/color stabilizer, originally developed as a pesticide; used to preserve color in ground spices. Bulk and store-brand ground paprika and chili powder spice blends.

Stannous Chloride : Antioxidant/color-retention agent for canned foods. Canned white asparagus.

3. Emulsifiers, Stabilizers & Texturizers

Polysorbate 60 & Polysorbate 80 : Emulsifiers for oil/water blending in baked goods, ice cream, and creamers. Cool Whip (Kraft) and Coffee-Mate liquid/powdered creamers.

Synthetic Carboxymethyl Cellulose (CMC / Cellulose Gum) : Thickener/stabilizer preventing ice-crystal formation. Common ingredient in many mainstream ice creams (store-brand and name-brand alike — check the specific carton) and low-fat salad dressings.

Sucrose Acetate Isobutyrate (SAIB) : Weighting agent keeping citrus flavor oils suspended. Used in some citrus-flavored sports drinks and sodas currently on the market.

Dioctyl Sodium Sulfosuccinate (DSS / Docusate Sodium) : Wetting agent improving dispersibility of powders. Used in instant cocoa/hot chocolate mix formulations.

Oxystearin Anti-crystallizing agent keeping liquid vegetable oils clear under refrigeration. Used in some refrigerated bottled vegetable/salad oils, typically store-brand.

4. Synthetic Colorants

Titanium Dioxide : White opacifying/color additive. Banned as a food additive in the EU (2022); still FDA-approved federally (up to 1% by weight), under an open FDA safety review since 2023, and subject to a pending California ban effective 2027. Per FDA data cited by food-safety reporting, over 4,300 candy products currently contain it, along with many white frostings, powdered coffee creamers, and donut glazes.

FD&C Citrus Red No. 2 : Colorant with one narrow legal use: coloring the skins of Florida oranges (not the flesh, not general food products). Currently applied to some Florida orange peels sold in grocery stores.

Fast Green FCF (FD&C Green No. 3) : Synthetic green dye, low usage volume relative to other approved dyes. Currently found in some mint-flavored candies and canned green vegetable products with added color.

5. Anti-Caking & Coating Agents

Synthetic Magnesium Silicate (Synthetic Talc) : Anti-caking agent absorbing moisture in powders. Used in some current powdered spice blends and pre-shredded cheese as an anti-caking coating; brand presence varies enough that I'd want you to check the specific product's label rather than take a brand name from me.

Sodium Ferrocyanide (Yellow Prussiate of Soda) : Anti-caking agent in table and processed salt. Present in some current table salt formulations, including certain Morton's products, and in salt used within processed snack seasoning blends.

Modified Polyvinyl Alcohol (PVA) Coatings : Glossy protective film coating on high-sugar snack pieces. Yogurt-covered raisins and pretzels.

Synthetic Petroleum Waxes : Food-grade paraffin/microcrystalline waxes for candy shine and moisture barrier. Hard candies and chocolate-coated candy shells.

6. Chelating & Minor Functional Agents

Calcium Disodium EDTA : Chelating agent binding trace metals to prevent oxidation/discoloration. Kraft Mayo and Miracle Whip-type sandwich spreads, and in canned beans and some canned soft drinks.

Zinc Lactate : Zinc salt used for anti-cavity/breath-related function rather than classic preservation. Sugar-free chewing gums marketed for dental benefits (e.g., certain Trident and Orbit formulations)

7. Fortification Agents

Synthetic Iron Sources (Carbonyl Iron) : Reduced elemental iron powder fortifying "enriched" flour. Wonder Bread, most white sandwich breads, and in many fortified breakfast cereals.

8. Processing Solvents & Residues

Acetone : Industrial solvent used in extraction of some resins/oleoresins and fat/cocoa-butter processing; trace residues can remain.

Methylene Chloride (Dichloromethane) : Solvent used for coffee/tea decaffeination via direct extraction. FDA permits a 10 ppm residual limit specifically for this food use. "Traditional process" decaffeinated coffees that don't specify "Swiss Water" or "CO2 process" on the label .

9. Agricultural & Livestock Inputs (Not Added Directly to Food , Present via Animal-Derived Ingredients)

Ractopamine : Beta-agonist fed to pigs and cattle before slaughter to increase lean muscle growth. Banned in the EU, China, and Russia; still FDA-approved for US livestock. Because it's a feed input rather than a processing additive, it never appears on any processed-food label.

Recombinant Bovine Growth Hormone (rBGH/rBST) : Synthetic hormone used to increase dairy cow milk yield. Banned in the EU, Canada, and Japan; still FDA-approved in the US. Most major retailers and chains (Walmart, Kroger, Starbucks) now source rBST-free and label accordingly, so current use is concentrated in dairy supply chains that don't carry that label. Think about all the 'strawberry milk' and 'chocolate milk' drinks without this label.

So, no Japan does not have the same kinds of Ultra-Processed foods as the US, and for MANY other reasons doesn't have an obesity crisis.

They do have a functional educational system, and have plentiful availability of fresh fruits and vegetables within walking distance of nearly every citizen. The idea of US inner city 'fruit free' areas is perplexing in the extreme to their perceptions of "American Greatness."

They also have society self enforced limits on bringing harm to society restraining capitalism