EC Nutrition

If you have spent time in the American South, you know that Southerners barbeque, fry or deep-fry almost anything that moves or grows. The eponymous Southern fried chicken is a staple on lunch and dinner menus. Breakfast, of course, involves bacon, preferably crispy and carcinogenic. Sugar is shovelled into most things that aren’t fried, and many that are.

It resembles the post-transitional Scottish cuisine which gave the world the deep-fried Mars bar, deep-fried pizza and for the morning-after connoisseur, deep-fried haggis. These delights (and copious cigarettes) made Glasgow the heart attack capital of the world [1]. Had I not had the good luck to be born 45 miles to the east, I would probably not have made it this far [2].

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