I expect giant portions, food deserts (more on that soon), and the addition of high-fructose corn syrup to bloody everything. So I hit the health food section of the supermarket for a packet of Lundberg Rice Cakes. Organic, “eco-farmed”, whole grain brown rice, gluten-free, vegan, non-GMO. Perfect, right?
Half the pack later I checked the nutrition information. Calories per cake 60.
In Spain and Britain plain rice cakes have between 28-32 calories each, depending on the brand.
How is it even possible to make rice cakes more caloric? Higher-carb strains of rice? Denser rice cakes?
Trust the Yanks to crack it — and to ruin another healthful food by supersising it out of all proportion or sense.