Experts Argue For National Sugary Drink Tax

Image by whalesalad

Image by whalesalad

I wrote here a few months ago about how Governor David Patterson of New York was pushing for a 15% obesity tax on sugary drinks (and about how I personally thought that was a pretty lame idea).  In a follow-up to that proposal Kelly Brown of Yale University and New York City Health Commissioner Dr. Thomas Frieden have made the case for a national sales tax on sugared drinks in an article written for the New England Journal of Medicine.

If implemented as proposed in their article, the tax would increase the cost of sugared drinks by 1 cent per fluid ounce, which doesn’t sound so bad until you realize that a standard can of soda is 12 fluid ounces.  12 cents per can turns into an additional $1.44 in taxes on a 12 pack of soda!

According to the article, adolescents consume 10 to 15 percent of their calories in the beverages they drink.  The authors, in proposing the national tax, believe that the higher costs of sugary drinks due to the tax will not only cut down on those numbers but will also raise additional money that can be used to battle the costs of healthcare attributed to our expanding national waist line.

I can’t really argue with the logic here.  I personally can attest that cutting sugared soda out of my life was probably one of the largest contributors to my weight loss, and we wouldn’t be writing for this site if it weren’t for the fact that there’s a large number of people out there who want to lose weight.  I also recognize, from first hand experience, that higher taxes can be a deterrent to unhealthy activities.  Krystalle and I recently quit smoking as a result of the federal sales tax increases that pushed the cost of cigarettes here in Florida over $5 per pack.

I get the motivation behind it.  I really do.

However…

I really do have a problem with the mentality that in order for people to make healthy choices about their lives we need to tax the hell out of anything that is bad for them. Personally?  I’d rather see the Government be proactive in regards to healthy living.  Say, for example, by closing the loopholes that allow broadcasters to get away with putting all the Public Service Announcements they are required to run on the air when nobody is watching.  Or how about tax incentives to companies who manufacture healthy foods that would lower the cost of those foods and make them more accessible to lower income individuals?  Let’s actively educate and make it attractive to people to make better choices in regards to health instead of simply trying to tax them out of it.

Frankly, in the final analysis, if you don’t teach people how to live better they are just going to find ways to work those higher taxes into their budgets and all you’re going to end up doing is adding yet another source of income to the government coffers.

Unfortunately, that might be the point.

Grump

So I just spent the last 4 hours making the Corned Beef and Cabbage dinner I make exactly once a year.

I fucked it up.

I bought a beef brisket – not a corned beef brisket.  Significant difference in taste.

It’s not unedible, but it’s not corned beef.  It’s just boiled beef.  Bland, boring, and not at all what I spent the last 4 hours cooking for.

I’m putting it in the fridge and ordering chinese.

Believe it or not, this has got me in a serious funk.

Go figure.

Experiments in Creativity

I’m the primary cook of the household. As with most families, everyone aound here has their own likes and disklikes when it comes to food. It’s a fine balancing act trying to get different foods on the table that everyone is going to enjoy. Sometimes, I just have to make the decision that someone is on their own that evening if I to make something different (the most common example being fish). As a family, we get tired of the same old dishes over and over again (and really, there’s only so much “helper” you can eat).

netgoth and xanyboi have gotten me turned on to Alton Brown’s Good Eats. He devoted a recent show to “pouch” cooking, and I thought it looked like a great way to cook some white fish that I recently picked up at Sam’s Club.

The results were less than stellar.

To start with, I put a 1/2 cup of Chardonay in the parchment paper with the white fish. I put a tablespoon of butter in there with it, and covered the top of the fish with bread crumbs and parsley. I cut a lemon into thin slices and lined the top of the fish with them, then put some minced garlic, red onion, and mushroom on it as well. I sealed the whole kit and caboodle up and put it in the oven at 425° for 20 minutes.

The good : The fish was incredibly moist, and evenly cooked. It had a great smell, and really seemed to absorb the flavors of the ingredients that I put into the pouch with it.

The bad : Chardonay is not a good flavor to be absorbed by white fish. It was, at the same time, bland and yet overly sweet. There wasn’t a “hint” of wine flavor to the fish – When you tasted the wine, it was pretty much all you tasted. There was far too much moisture in the pouch, making the thinner portions of the fish very soggy (where the fish was high enough to be out of the liquid, it was moist but dry and the bread crumbs weren’t breaded mud).

All in all, not a great cooking experience – But a good learning experience. The quality of the fish itself in the end result makes me definitely want to try the method again. Next time, no wine – or at the very least not a chardonay and not nearly as much. I might go with another sauce altogeher or just use butter for the steaming moisture. I definitely need to put some kosher salt and freshly ground pepper in the mix as well, and maybe some parmesan and oregano along with the parsley.

Tomorrow night – Crock pot pot roast (which is already prepared and ready to be turned on when I leave for work in the morning). That one, at the very least, I know is a hit.

Any suggestions you all might have on other things I can try with this method are welcome. I’d post the pictures I took, but as the meal wasn’t all that great I don’t wanna post ’em.

*burp* (and other gasses soon to follow)

The annual cooking and subsequent devouring of the corned beef and cabbage of doom has been completed at our home. It was accompanied by a first this year – Freshly baked Irish Soda Bread (which, unfortunately, turns out to have an ingredient that K. is allergic to – Caraway seeds, for those of you who like to cook for us on occasion).

The recipe I have is amazing. It’s truly one of my favorite dishes, and I only make it once a year (and didn’t make it last year at all…in fact, the last time I think I made it was for a St. Patrick’s Day party I went to up in Jacksonville about 4 years ago). It’s one of those bad for you, once a year kind of treats (let’s be honest here – The fat just drips off of corned beef).

Damn my belly is happy right now, and a general feeling of nostalgic bliss is settling over my very soul.

And now – A drinking song (with a twist for my particular tastes)

Drink!