Okay, let's break down the difference in sugar consumption between China and the US and connect it to the role of capital (the "small tricks" or strategies).
It's crucial to state upfront that the premise "差这么多" (so big a difference) needs some nuance. While per capita consumption figures for added sugar show the US is significantly higher than China, the absolute numbers are also influenced by population size. The US has a smaller population (~330 million) compared to China (~1.4 billion), so even with higher per capita consumption, China's total sugar consumption is enormous.
Here's a breakdown of the factors, highlighting how capital and market dynamics play a role:
1. "Dietary Patterns & Food Industry:"
"US:" The American diet heavily features processed foods, ready-to-eat meals, sugary drinks (soda, juice, sports drinks), and snacks. The food industry is incredibly powerful. Capital invests heavily in R&D to create hyper-palatable, often sugar-laden products designed for addiction and high sales volume. Sugar is a cheap, effective preservative, flavor enhancer, and texture modifier. Marketing budgets are massive, promoting these products relentlessly.
"China:" Historically, traditional Chinese diets were much lower in added sugars, relying more on vegetables, rice, and noodles. While this is changing rapidly, traditional cooking often uses ingredients like sugar less liberally than Western
中国人吃糖和美国人吃糖，差别大到能让人惊掉下巴。简单说就是：中国人把糖当调味儿，一勺够炒一盘菜；美国人把糖当饭吃，恨不得做菜时直接往锅里倒糖袋子。中国人做拔丝地瓜时放的糖，已经算日常吃糖的“巅峰操作”；美国人做饭可不一样——食堂大妈扛着一麻袋白糖往盆里倒，觉得不够甜，还得再撒层黄油、巧克力粉。就这含糖量，低血糖的人吃上一口，估计能一口气冲上珠穆朗玛峰。
你以为美国人只无脑放糖？错了，他们还会无脑放油。烤披萨时，先把意大利香肠铺得满满当当，烤到滋滋冒油，再把烤肠滴下来的油装瓶，重新淋回披萨上，那油光看得人都腻得慌。光放油还不够，他们做甜点时更夸张：第一层巧克力饼干，第二层巧克力酱，第三层草莓酱，第四层奶油酱，第五层再叠饼干，第六层又抹奶油，最后撒上巧克力豆和小花糖。这玩意儿烤出来，别说咬一口，就算刀上沾点渣舔一下，都得赶紧打胰岛素救命。
就连日常吃喝，美国人也把“加糖”刻进DNA。喝咖啡先垫四分之一杯白糖，再倒四分之一杯焦糖，最后才加牛奶和咖啡液当“点缀”；吃西瓜都得先裹层软糖，再蘸层糖浆，最后撒糖霜——低血糖的人吃这一口，胰岛素都得直呼“内行”。据说他们喝可乐都得额外加糖，不然觉得没味儿。就这吃糖量，别说普通人，就算是吃面条都拌白糖的无锡人，见了都得甘拜下风。
难怪国内士力架要做减糖版，还把“真的不甜了”当广告词。可就算减了糖，中国人吃着还是齁得慌，想想美国原版得甜成啥样？有人好奇：美国人咋这么爱吃糖？难道天生对糖上瘾？其实不是，他们是掉进了资本家设计的食物陷阱里。
早年间美国人也不爱吃糖，不是不想吃，是吃不起。后来蔗糖工业发展，糖价降了些，但普通人还是舍不得多买。真正让美国人全民爱上吃糖的，是资本搞出来的“玉米糖浆”。上世纪70年代，美国玉米种太多，堆成了山，吃不完也卖不掉。资本家灵机一动，从玉米里提取出玉米糖浆——这玩意儿比蔗糖产量高、价格低，直接把甜品和饮料里的蔗糖全换成玉米糖浆，成本降了三成到五成。
接着资本开始疯狂营销，让美国人慢慢迷上炸鸡、汉堡和甜饮料。炸鸡里的鸡肉、汉堡里的牛肉，喂的都是玉米；饮料里的甜味剂，也是玉米提炼的。美国人吃的快餐越多、喝的甜饮料越多，资本家赚得就越欢。可这些高热量垃圾食品吃多了，难免变胖，一胖就容易出健康问题，就得去医院，医药资本家又能跟着赚一笔。
所以美国街头的大胖子，不全是因为懒，很可能是因为穷。他们穷到只能买廉价又管饱的高热量快餐。你看美国穷人做饭，锅里基本是瓶瓶罐罐的调料和半成品，新鲜蔬菜水果难见踪影。为啥？超市里一盒冷冻鸡米花只要5美元，同样的钱只能买一小袋有机蔬菜；买一盒蓝莓的钱，够买十个巨无霸汉堡了。换作你，会选“吃饱”还是“吃好”？底层人不是不想吃健康，是真吃不起健康的食物啊。
