American Versus European Food: Which is Better? Part 1

 American Versus European Food: Which is Better? Part 1

Disclaimer: I love the USA—honestly, I wouldn’t have spent over $30,000 on my O1 visa and green card if I didn’t. I’ve built a life here, and there’s so much about this country that I adore. But like every place, there are things I find delightful and others that make me scratch my head. So please don’t think I’m bashing the States—I’m simply pointing out some differences, and this happens to be one of them. No offense intended!

I’m not suggesting there aren’t healthy people in the UK. Really, there are loads! I mean, I live in California, one of the most bodylicious states in the world, So I know healthy lifestyles when I see them—whether it’s through natural choices, store-bought solutions, or even real versus questionable supplements. This is not about bashing anyone’s habits; it’s just about pointing out some of the fascinating food differences between these two regions. No offense intended—let’s keep it fun!

Greetings, dear readers of What's in the Middle! Having spent a jolly good 16 years in the land of stars and stripes, I've had plenty of time to mull over the culinary quirks between American and European fare. Spoiler alert: it's been a right old adventure for my taste buds.

When I first landed in sunny California, I was a wide-eyed vegetarian, blissfully unaware of the gastronomic challenges ahead. Cooking for myself was a breeze, but dating threw a spanner in the works. Dining out became the norm, and luckily, California's restaurant scene is as diverse as the British weather. From gourmet vegan delights to simple veggie dishes, I didn't have to compromise on flavour or quality. Smashing, isn't it?

Now, I've always been a bit of a health nut—raised on steamed veg and home-cooked lentils, don't you know. So, when I started tucking into pizzas, lasagnas, and the occasional takeaway, my stomach began staging a protest akin to a toddler denied sweets. It reminded me of those times back in Blighty when too many packets of crisps or late-night veggie kebabs left me feeling worse for wear. My body simply wasn't accustomed to all the grease, salt, and super-sized portions.

Determined not to feel like I'd swallowed a lead balloon, I decided to moderate my indulgences. I began scrutinizing nutrition labels like they were mystery novels. If I couldn't pronounce an ingredient, it went back on the shelf faster than you can say "supercalifragilisticexpialidocious." This led me to farmers' markets and organic shops, which, while kinder to my waistline, weren't exactly gentle on the wallet. But hey, you can't put a price on not ingesting something called 'disodium guanylate,' can you?

Speaking of unpronounceable ingredients, let's chat about ketchup—Heinz ketchup, to be precise. In the UK, it's a simple affair: tomatoes, vinegar, sugar, and a pinch of salt. Over here, the ingredient list reads like a chemistry exam. High-fructose corn syrup? Corn syrup? Because apparently, one syrup isn't enough! It's no wonder the chips (sorry, fries) need so much dunking; they're desperately seeking flavour.

Ah, the French fries at McDonald's—a topic worthy of its own dissertation. In the UK, they're golden, crispy, and made from, wait for it... potatoes. In the US, they're more like a science experiment. With a list of ingredients longer than the queue for the loos at Glastonbury, it's a mystery why they taste so different—and perhaps why you find yourself wanting more. Maybe it's the dimethylpolysiloxane? Rolls right off the tongue, that one.

Over the years, vegetarianism became quite the trend, especially in eateries and takeaways. But with popularity came complacency. I started digging deeper and found that even seemingly innocent foods were harbouring dubious additives. Chocolates packed with artificial flavours, cereals laced with preservatives, and oils that sounded better suited for greasing a car engine than dressing a salad.

Despite my best efforts, I admit I sometimes cave to the siren call of junk food. Moderation is key, after all. But it's become increasingly clear that the American food landscape is vastly different from what we're used to across the pond. The sheer amount of processed foods, the liberal use of GMOs, and ingredients that would make a chemistry teacher blush—it's all a bit much.

So, why is there such a stark difference? Why does the same brand of ketchup have a completely different recipe depending on which side of the Atlantic you're on? And why do McDonald's fries taste like an entirely different species in the US? These are the questions we'll continue to explore in What's in the Middle.

In the end, my quest is not just about satisfying hunger but understanding what exactly we're putting into our bodies. As I navigate this culinary maze, I invite you to join me on this journey. Stay tuned for Part 2, where we'll delve deeper into the ingredients, regulations, and perhaps share a chuckle at the absurdities we uncover.

Cheers for reading, and until next time!