Checking Your Bias: Examining Cultural Wariness in Science

A few people are cross I mentioned terms like ‘ultra-processed food’ can be tricky as they are prone to cultural bias.

That’s kind of fair as culture warriness is incredibly common (not to mention tiresome) these days.

But let’s take a look at why this matters… pic.twitter.com/lxKJMQyWwG

— James Wong (@Botanygeek) June 6, 2023

As scientists, it is important to attempt to be as objective as possible, which means constantly checking your own biases (as much as is possible, anyway.)

Now, part of the criteria of ‘ultra processed’ food is ‘ingredients uncommon in domestic kitchens’.

But whose kitchens? pic.twitter.com/Kmh7qc2tN6

— James Wong (@Botanygeek) June 6, 2023

Calcium hydroxide is a chemical additive used by giant corporations to extend shelf life and improve flavour in corn products & rarely found in many kitchens.

Awful, right? pic.twitter.com/KHxCJpasj4

— James Wong (@Botanygeek) June 6, 2023

But its use in Latin America dates back millennia as it also makes corn safer and more nutritious.

These are good things.

In fact, in populations outside of Latin America where corn became a staple, but it wasn’t processed by this additive, horrendous deficiencies occurred. pic.twitter.com/0Z3BxUeRxE

— James Wong (@Botanygeek) June 6, 2023

But it’s not the only additive often considered ‘unhealthy’ simply coz it might be uncommon in Western kitchens.

Gypsum is another good example.

Calcium sulphate dihydrate is used to make drywall. Scary stuff!

It’s also a natural mineral used for 1000s of years to make tofu. pic.twitter.com/UoblKKPM7d

— James Wong (@Botanygeek) June 6, 2023

And there are loads of others, from thickeners and gelling agents like agar agar to alkalising agents used for centuries to make noodles.

These are all chemical additives used by manufacturers to make food more marketable that as rare in many kitchens.

(But common in others.) pic.twitter.com/it6vxZm5Ww

— James Wong (@Botanygeek) June 6, 2023

Sodium bicarbonate might well have been included on the list, as it’s a chemical leavening agents used in all sorts of incredibly processed foods.

It is used to cheat the fluffy, air-filled texture once created by natural yeast.

It’s also the key ingredient in baking powder. pic.twitter.com/AAEyD1PRaV

— James Wong (@Botanygeek) June 6, 2023

But that’s common in (Western) kitchens, so I guess, totally fine.

Moral of the story is that subjective criteria like ‘is it common or familiar in my culture’ can lead to cultural bias.

Which is not a recipe for good science. pic.twitter.com/ThzmyeAIGo

— James Wong (@Botanygeek) June 6, 2023