“Get out of the supermarket whenever possible. None of these characteristics are necessarily harmful in and of themselves, but all of them are reliable markers for foods that have been highly processed.” “Especially avoid food products containing ingredients that are a) unfamiliar, b) unpronounceable c) more than five in number - or that contain high-fructose corn syrup. Don’t forget that margarine, one of the first industrial foods to claim that it was more healthful than the traditional food it replaced, turned out to give people heart attacks… Don’t take the silence of the yams as a sign that they have nothing valuable to say about health.” “They’re apt to be heavily processed, and the claims are often dubious at best. There are a great many food like items in the supermarket your ancestors wouldn’t recognize as food stay away from these.”ĪVOID EVEN THOSE FOOD PRODUCTS BEARING HEALTH CLAIMS “Don’t eat anything your great-great-grandmother wouldn’t recognize as food. It’s simple, proven and, although published eight plus years later, still rings true. He looks to those who’ve gone before and culture. However, the magic of what Pollan does, is he looks beyond science and nutrition for the principles. We’ve gone down one path believing a certain approach will lead us to the answer, only to jump onto another as time progresses, science evolves and another celebrity diet hits the news stands.
It examined how over time, Western society’s relationship with eating and food changed as we’ve sought to find the answer to “the supposedly incredibly complicated and confusing question of what we humans should eat in order to be maximally healthy”. In 2007, Pollan published a piece in The New York Times – Unhappy Meals. The content is highly academic, yet understandable via his narration. His books, particularly Cooked: A Natural History of Transformation and The Omnivore’s Dilemma, are engrossing, and those with a food interest that extends into health, culture and history will find them well worth a read. He thoroughly researches any topic he’s delving into (often for The New York Times or NewYorker) and breaks down his findings in a way that’s easy to read and ingest. And one that in this current dietary age of paleo eating, green smoothie making and intermittent fasting, we all need to take a leaf from. When it comes to food commentary Michael Pollan is one of the greats. This is it.Ĭheck out more interesting food stories and guides on Pepper Passport. If there’s a way to approach your eating.
Fast forward to today and the guidelines he wrote based on cultural findings still hold true. In 2007 Michael Pollan published a piece in The New York Times examining how over time, Western society’s approach to eating has changed as we’ve sought to find the answer to “what humans should eat in order to be maximally healthy”.
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