8 June 2026

You may have heard about diseases of affluence. It was the consumption of rich foods and excess calories by the ancient wealthy elite that caused them to develop many of the chronic diseases we find prevalent in modern societies.

These days, the cheapest foods are often, ironically, the most highly processed. How can corn be cheaper in a soda (many processing steps away from the farm) than as a whole ear? Why is whole grain bread more expensive than it’s highly refined relative, white bread? I Wonder (pun intended)…

Whole and Refined Grains

I wouldn’t describe white bread as a health food. Yet, despite bread companies consistently coming up with new [and more expensive] varieties, the standard mushy loaf still tops the charts in consumer purchasing. Those who live in food deserts often rely on it. It spoils less quickly than whole grain breads and is usually the least expensive bread in the grocery store. Plus, it’s familiar.

But it wasn’t always this way. Water-powered milling techniques (so eco friendly!) developed during the Roman empire produced the fine grains of white bread, something that was only available to the wealthiest members of society. It wasn’t until the Industrial Revolution and advanced milling techniques - half a century later! - that it became a staple food for the common person.

As for the price differential, whole wheat flour originally required a more complicated milling process, but as I understand it, the difference in production costs has narrowed. The most likely reason white bread is cheaper has to do with its shelf stability. The other possible factor is perceived value; since whole wheat contains more of the original fiber, vitamins and minerals, the market commands a higher price (but in white bread, many of the same ingredients were removed and added back via enrichment and fortification, so this seems a poor explanation).

Plant and Animal Protein

For most of human history, meat was an occasional food. Livestock required land, feed, labor, and resources that most families simply did not have. Legumes, on the other hand, were nutrient-dense and accessible to nearly everyone.

Evidence suggests that peas, chickpeas and lentils were domesticated in ancient Mesopotamia over 7,000 years ago. In the Americas, indigenous people cultivated beans and peanuts, which comprised a regular part of their diet.

As incomes rose and industrial livestock production expanded, meat consumption became increasingly common. In many societies, eating more meat came to symbolize success and upward mobility. Foods that had once been dietary cornerstones were gradually pushed aside.

Farm subsidies, factory farming and processing have increased affordability of animal foods. Even with current inflation, you can still purchase 24 hot dogs for $8 at my local big box store. The price seems inadequate, since animals are basically the most inefficient way to produce food (given all the land, water, food and work that goes into producing it). Nonetheless, a combination of pricing and marketing has led to increased consumption of processed meat among those who can least afford the health costs.

Sugar!

The sweet white stuff is one of the oldest documented commodities. It used to be so valuable that emperors had sugar molded into statues to decorate their dinner tables. As we know, today sugar - and its dangerous twin, high fructose corn syrup - has become ubiquitous in our food supply. Low sugar versions of foods (sometimes healthier, often just as sweet) may cost more, despite the fact that something has been taken out!

Many of the cheapest foods in the supermarket derive much of their appeal from added sugars. What was once reserved for kings and aristocrats now fills vending machines and convenience store shelves.

The history of food is the history of aspiration.

People have sought foods associated with wealth, comfort, and social status. As industrialization made those foods more affordable, consumption increased dramatically. But many of the traditional foods left behind, including whole grains, legumes, and minimally processed plant foods, are now recognized as some of the healthiest and most sustainable choices available.

Lifestyle medicine promotes eating patterns that were, in many cases, the habits of our ancestors. The irony is that those habits, originally driven by financial necessity, are now perceived to be out of reach for those on a tight budget.

The foods that nourished ordinary people for centuries may hold some of the best answers for improving human health and protecting the planet today. Somehow, we just need to sort out the pricing. '

Still…beans remain one of the best bangs for your buck.