Why they can't actually count the Calories
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In this episode of Howtown, we investigate how calories in food are actually calculated, from the chemistry of bomb calorimeters to the formulas behind modern nutrition labels. We explore where calorie counts come from, how scientists measure protein, fat, carbohydrates, and moisture in food, and why the number on a Nutrition Facts label is only an estimate of the energy your body can really use. Along the way, we look at the history of calorie science, Wilbur Atwater’s influential system for counting food energy, and why some foods may deliver fewer usable calories than their labels suggest. If you’ve ever wondered how food companies know how many calories are in food, how accurate calorie labels really are, or how calories are measured in the first place, this episode breaks it down.
Chapters:
0:00 Intro
0:38 What is a Calorie?
1:43 Why it's not easy
3:43 The labeling process
5:03 Behind the numbers
7:06 A dramatic reading
8:40 Vintage methods
11:08 The complications
12:25 Nut error
14:23 Concluding thoughts
14:59 More on Patreon