The Worst Food Trends Of The Decade

We've told you about the best

trends

to happen to

food

in the last

decade

, but if only the good die young, that may explain why these

trends

stick around for life, whether they overstay their welcome or They are bad from day one. We show you the eight

worst

food

trends of the 2010s. In fact, today I'm wearing my avocado earrings just for you, that's amazing. Yes, we can blame Paltrow for many things, but possibly the most notable is avocado toast. , now she didn't invent it, but she is credited with popularizing it because of a recipe in her 2013 cookbook, "Everything's Fine" and suddenly a wave of votes appeared on menus and food blogs all over the world. world.

In 2014, avocado toast was the breakfast choice of a generation in which Americans consumed 4.25 billion avocados. year and by 2017 we were spending almost $900,000 a month on avocado toast, people have gone from just smashing the green fruit on toast to putting it on literally every other food you can think of. I don't want to be this mean person, but if I go to lunch with someone and they order avocado toast. I am immediately judging them. I paid him 1495 for a plate of avocado toast last week. It was phenomenal. I honestly can't believe people get away with charging so much for something that's probably toasted avocados. like a couple of spices, maybe a little olive oil.

I mean, that sounds so good it's embarrassing to say, but I've definitely paid probably more than $20, not good financial decisions on their part. I don't know how he spends his money. We could be using that getting mimosas and said avocado toast is not only on this list because it's become a tired trend on brunch menus, but also because a surge in demand has had more dangerous consequences. The coveted fruit has led to an increase in cartel activity in Mexico, where local avocado growers are threatened and extorted for profit and because avocados require a large amount of water to grow, resources are being diverted from the local communities in South America.

Look, it's not that I hate acardo's because I love avocados. I know they are not grown ethically. For as long as we have loved them so much there has been a shortage of vacarro or at least rumors that the typical pumpkin spice doesn't even contain the autumn squash, but that hasn't stopped it from becoming more and more ylim Attica fall and piles of leaves in the ground, I think for me it's like the mood and the vibe behind it because I'm a big falling person, so when the fall comes, give me, give me like a big blanket in a book, like it feels good , it's like the fall comes and then people go crazy for pumpkin spice, a mix of cinnamon, nutmeg and cloves, pumpkin spice first appeared on the market in 2003 as a Starbucks invention, such You may know it as PS L.

I don't even like that, I actually thought I liked it, but I actually haven't even tried it Between 2011 and 2015, sales of pumpkin-flavored products grew by 80% and companies Food manufacturers could not and would not be prevented from imposing pumpkin spice on almost any product imaginable. This all sounds too much like no dog. once with pumpkin spice as dog treats I wouldn't know what they taste like. I'm not going to say that you need to know what these days are like, but I will say that your dog doesn't know what this is. It doesn't mean your dog probably doesn't want it, yeah I think probably the price could definitely be up to me in 2010.

I think it's just been inundated into our world. I don't think we need more. Pumpkin spice is definitely like I probably like. one of the

worst

things I come out of this

decade

just because it's like just dialing it's like oh it's fall it's pumpkin time is taking advantage of the miracle pumpkin spice juice the cleanses say it all from a detoxified body to better energy and mental clarity millions have gone without solid foods for three to 10 days drinking the byproduct of juiced fruits and vegetables a juice cleanse is where you replace meals, either some or all, with a prepared juice that you have prepared yourself or what some stores sell as a juice pack, whether it physically restores your body or is all a placebo effect.

I feel better, there is a lot of talk about how healthy it is, like it's not really that healthy because you still have a lot of sugar in everything, like the fruits that are inside it. I don't know if you're doing this, but yes, this practice can deprive your body of essential nutrients we get from food like protein and fiber, and when not done correctly, it can wreak havoc on your intestines. I know someone who tells a devastatingly great story about a juice cleanse gone wrong. That's me, of course, deserves to be on the worst list.

It's like a terrible eating disorder II, diet culture wrapped up and like wellness, not the green juice itself deserves to be at the worst. list and I think it's the culture around green juices and juices in general, yes, that has to be on the worst list, what is probably the most egregious trend of the decade is based on one thing: the attraction of people for literally tasteless opulence, fancy unsophisticated places will do and it's just a way to entice people to spend an unfathomable amount of money on something that is not worth it at all because it adds nothing to the plate, what taste gold could have, that you should put it in things that people surely have.

We've been adding gold leaf to liquor since the Renaissance, but it was 2012 when a New York City food truck sold a $666 idiot burger, a truffle, lobster, and caviar sandwich on top of a beef burger wrapped in gold leaf leaves. I have seen several restaurants try to surpass the latter with everyday food lavishly covered in metal sheets that cost more than one hundred and fifty grams in real version. I recently saw a steak covered in gold and I was horrified, it looked like a grilled cheese that doesn't. I don't put gold on grilled cheese. In my opinion, I have covered it in my food.

It's the worst food trend of the decade. This is your brand. I agree with the brand change. Secret menus were once legit and secret customers had to do it. I know from word of mouth that a four-by-four animal-style burger was something they could fill up on the way in and out, but since the trend broke out earlier this decade, secret menus have become a gimmick for many businesses, allowing customers the false sense of exclusivity. You can go online and say, oh, what's Starbucks' secret menu? Yeah, it's a secret menu, it's like for the connoisseurs, you know, there's a secret menu so you can order an item that's not actually advertised, now there's a sense of an underground world in life. made from unlisted but heavily advertised menu items, like McDonald's Believe Yourself in 2016, Chick-fil-a's Buffalo Chicken Sandwich, or Starbucks' Butterbeer Frappuccino. 10 years ago, truffle was a flavor that only food lovers had heard of and many had never heard of.

It even tasted reserved for fancy celebrities like Oprah to sprinkle on gourmet foods, this is what truffles look like black truffle Italian French white truffle when people think truffle is fancy, it's the most overwhelming thing I think I've ever tasted , it is very The taste on the face is spicy many times when there are truffles it is practically fake, it is just fake oil and chemicals and then many times they are just exaggerated once called one of the spiciest ridiculous ingredients by Gordon Ramsay The taste of oil of truffle is not a result of the small pieces of truffle you see inside the bottle, but rather the synthetic flavoring added to the truffle oil will represent one compound compared to the hundreds of compounds you are tasting when smelling a real truffle today .

The truffle is something that many of us have still never had the pleasure of eating, but we have fooled ourselves into thinking we have, with synthetic truffle oil leading the way in truffle mayonnaise, truffle macaroni and cheese, truffle chips, truffle popcorn, truffle fries, truffle, everything today is People's first experience and if they say well, I tried truffle oil, so I tried truffles and truffle oil was atrocious, then you know what. They will never get to the next step. This is like the opposite of what truffles were supposed to be. be like truffles are supposed to be expensive, hard to find, rare, right, and this has an artificial taste, so in the future I think we should definitely leave it in the last decade, yeah, I just don't think it's very necessary and Many foods come with carbohydrate alternatives. in many forms, such as lentil pasta or cauliflower pizza dough, but one of the most popular is spiralized vegetables such as zucchini, beets, carrots and squash, since Oodle is like making pasta but with vegetables, which I find Like, why would anyone do that?

Get it if you're just trying to go carb-free, but I also feel like this is definitely not going to satisfy a specific individual in 2014. Good Housekeeping called the spiralizer one of the hottest trending items, but pasta made with produce really got its legs in 2015 with a blog and a cookbook and spiral, the blog is known for starting the spiral movement that has home cooks around the world replacing traditional pasta with 12 cut vegetables. I know I bought a doodle that has never been used, would you eat this? Oh, today the pasta alternatives industry is valued at $250 million.

The trend of replacing pasta with carrot noodles or zucchini noodles. I don't really understand it as a substitute just in normal life. The humble beginnings of the flavorings began in 2012. 100th birthday of Oreo cookies with a limited edition Oreo birthday cake, the cookies smell like vanilla and taste like a can of processed sugary vanilla frosting squished between two chocolate cookies, there are different types of layers I think it should be on a cake which ironically birthday cake has None it's so good not like Caitlyn this is great I mean it's fun Betty like birthday cake flavoring original, but what is this?

In 2013 there were at least 17 new birthday cake-flavored foods on shelves. I don't understand what the dog is. I really get excited about that, yeah, this is like the idea of ​​a protein bar that tastes like birthday cake to me. I wondered what are you doing after your workout, that this is what you want to put in your mouth. The marketing giants have taken the one. celebration concept and spread its sugary flavor on almost every food product imaginable, a group of people are trying to jump on the birthday cake bandwagon and just throw everything that is sweet, all the different ones, sprinkle all the different sugary sweets on one thing and then they slap the birthday cake.

As you can see from this table, I think it has gotten worse.