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Why Are Whole Foods Typically More Expensive Than Processed?

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We’ve all been there: standing in aisle twelve with a loaf of Wonder Bread in one hand, and something labeled “whole grain” or “organic” in the other. Though the whole grain bread may be healthier, it’s also a dollar or two more expensive. Close perusal of the Wonder loaf’s list of ingredients reveals some 29 tongue-tying components, while the whole grain loaf has five or six, none over two syllables. So why are more heavily processed foods and those with more ingredients typically less expensive than whole foods?

ECON 101

The most obvious factor is rooted in the basic economics. Companies that have the capability to produce food on a mass scale can keep costs down by buying ingredients in huge amounts (think gross tonnage of flour, not pounds). Add to this a highly mechanized process of production, and even more is saved on not having to pay hourly workers. Perhaps the largest contributor, though, is federal subsidies. The government provides farmers with anywhere from ten to thirty billion dollars annually to support the production of our agricultural staples—wheat, corn, soybeans, cotton, livestock, etc. Since Uncle Sam is covering some of the production costs, manufacturers are able to keep their own costs in check, and consumers benefit price-wise (although, since farm subsidies are often just our rerouted American tax dollars, we’re not saving quite as much as we think). Organic farms rarely receive government subsidies, another reason the food they produce is typically pricier.

Furthermore, processed foods retain their quality exponentially longer than unprocessed, far and away their greatest virtue. Butylated hydroxyanisole, sodium benzoate, diglycerides, and a laundry list of other preservatives, fillers, and emulsifiers are added during processing both to extend shelf life and help the food retain its consistency. The added expense of these extra ingredients is more than offset by a given company’s ability to produce foods in mass quantities and then ship them all over the globe owing to their chemically aided stability.

WHAT’S LEFT BEHIND

The naturally occurring elements in all organic material are inherently volatile and will change or, in the case of food products, degrade over time. With whole grains like bulgur, oats, and quinoa, the three components of the grain—the bran, germ, and endosperm—are left intact. The bran and the germ retain essentially all of the grain’s nutritional value, but, as they also contain oils that are apt to spoil quickly, they’re stripped away during processing. So, even though whole grain flour uses about 25 percent less wheat than refined flour since it includes the entire grain, the refined wheat used to make white flour can be stored for lengthy periods of time without risk of spoilage, which allows companies to keep huge amounts on hand, eliminating the need to buy more every time it’s needed.

Organic farms and production methods also incur a number of added costs that are built into the price of the packaged product. To be certified organic, a farmer has to follow strict guidelines for growing that prohibit pesticides, chemical fertilizer, or irrigation that repurposes runoff water; basically, all the things that make growing and farming easier but, arguably, make for more unhealthy food. As more previously conventional farms attempt to turn organic to keep pace with trends, all of these rules have to be in place for at least three years before the farm can be certified, during which time many are unable to grow anything at all as old practices are replaced and the soil is given a chance to leach itself of any residual chemicals. Given the labor intensity of organic farming, the yield is often smaller than a factory farm, so the farmer is forced to charge more for his product. 

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Big Questions
What Are Curlers Yelling About?
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WANG ZHAO/AFP/Getty Images

Curling is a sport that prides itself on civility—in fact, one of its key tenets is known as the “Spirit of Curling,” a term that illustrates the respect that the athletes have for both their own teammates and their opponents. But if you’re one of the millions of people who get absorbed by the sport once every four years, you probably noticed one quirk that is decidedly uncivilized: the yelling.

Watch any curling match and you’ll hear skips—or captains—on both sides barking and shouting as the 42-pound stone rumbles down the ice. This isn’t trash talk; it’s strategy. And, of course, curlers have their own jargon, so while their screams won’t make a whole lot of sense to the uninitiated, they could decide whether or not a team will have a spot on the podium once these Olympics are over.

For instance, when you hear a skip shouting “Whoa!” it means he or she needs their teammates to stop sweeping. Shouting “Hard!” means the others need to start sweeping faster. If that’s still not getting the job done, yelling “Hurry hard!” will likely drive the point home: pick up the intensity and sweep with downward pressure. A "Clean!" yell means put a brush on the ice but apply no pressure. This will clear the ice so the stone can glide more easily.

There's no regulation for the shouts, though—curler Erika Brown says she shouts “Right off!” and “Whoa!” to get her teammates to stop sweeping. And when it's time for the team to start sweeping, you might hear "Yes!" or "Sweep!" or "Get on it!" The actual terminology isn't as important as how the phrase is shouted. Curling is a sport predicated on feel, and it’s often the volume and urgency in the skip’s voice (and what shade of red they’re turning) that’s the most important aspect of the shouting.

If you need any more reason to make curling your favorite winter sport, once all that yelling is over and a winner is declared, it's not uncommon for both teams to go out for a round of drinks afterwards (with the winners picking up the tab, obviously). Find out how you can pick up a brush and learn the ins and outs of curling with our beginner's guide.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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Why You Should Never Take Your Shoes Off On an Airplane
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What should be worn during takeoff?

Tony Luna:

If you are a frequent flyer, you may often notice that some passengers like to kick off their shoes the moment they've settled down into their seats.

As an ex-flight attendant, I'm here to tell you that it is a dangerous thing to do. Why?

Besides stinking up the whole cabin, footwear is essential during an airplane emergency, even though it is not part of the flight safety information.

During an emergency, all sorts of debris and unpleasant ground surfaces will block your way toward the exit, as well as outside the aircraft. If your feet aren't properly covered, you'll have a hard time making your way to safety.

Imagine destroying your bare feet as you run down the aisle covered with broken glass, fires, and metal shards. Kind of like John McClane in Die Hard, but worse. Ouch!

Bruce Willis stars in 'Die Hard' (1988)
20th Century Fox Home Entertainment

A mere couple of seconds delay during an emergency evacuation can be a matter of life and death, especially in an enclosed environment. Not to mention the entire aircraft will likely be engulfed in panic and chaos.

So, the next time you go on a plane trip, please keep your shoes on during takeoff, even if it is uncomfortable.

You can slip on a pair of bathroom slippers if you really need to let your toes breathe. They're pretty useless in a real emergency evacuation, but at least they're better than going barefoot.

This post originally appeared on Quora. Click here to view.

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