food rules an eater's manual by michael pollan

Thedeeper I delved into the confused and confusingthicket of nutritional science, sorting through thelong-running fats versus carbs wars, the fiber skirmishesand the raging dietary supplement debates, thesimpler the picture gradually became.

Most of the time when I embark on such an investigation,it quickly becomes clear that matters are muchmore complicated and ambiguous-several shadesgrayer-than I thought going in. Should we worry moreabout the fats or the carbohydrates? Then what aboutthe “good” fats? Or the “bad” carbohydrates, like highfructosecorn syrup? How much should we be worryingabout gluten? What’s the deal with artificial sweeteners?Is it really true that this breakfast cereal willimprovemy son’s focus at school or that other cerealwill protect me from a heart attack? And when dideating a bowl of breakfast cereal become a therapeuticprocedure?Ī few years ago, feeling as confused as everyoneelse, I set out to get to the bottom of a simple question:What should I eat? What do we really know about thelinks between our diet and our health? I’m not a nutritionexpert or a scientist, just a curious journalisthoping to answer a straightforward question for myselfand my family. How odd is it that everybodynow has at least a passing acquaintance with words like“antioxidant,” “saturated fat,” “omega-3 fatty acids,”“carbohydrates,” “polyphenols,” “folic acid,” “gluten,”and “probiotics”? It’s gotten to the point where we don’tsee foods anymore but instead look right through themto the nutrients (good and bad) they contain, and ofcourse to the calories-all these invisible qualities inour food that, properly understood, supposedly holdthe secret to eating well.īut for all the scientific and pseudoscientific foodbaggage we’ve taken on in recent years, we still don’tknow what we should be eating. We may not always heed these experts’ advice,but their voices are in our heads every time we orderfrom a menu or wheel down the aisle in the supermarket.Also in our heads today resides an astonishingamount of biochemistry. Most of us have come to rely on expertsof one kind or another to tell us how to eat-doctors anddiet books, media accounts of the latest findings innutritionalscience, government advisories and foodpyramids, the proliferating health claims on foodpackages.

I will get to the“needlessly”part in a moment, but consider first thecomplexity that now attends this most basic of creaturelyactivities. Eating in our time has gotten complicated-needlessly so, in my opinion.

Food rules an eater's manual by michael pollan