Posted by: 2in10 | 06/21/2011

food rules, cont’d

This is a continuation of an earlier post based on Michael Pollan’s book, Food Rules: An Eater’s Manual. The book is full of wisdom, easily digested in catchy statements. Here are a few:

Don’t ingest foods made in places where everyone is required to wear a surgical cap.

It’s not food if it’s called by the same name in every language. (Think Big Mac, Cheetos, or Pringles.)

Eat animals that themselves have eaten well.

Don’t overlook the oily little fishes.

Eat some foods that have been predigested by bacteria or fungi.

Eat more like the French. Or the Japanese. Or the Italians. Or the Greeks.

These statements (that I quote directly) are taken from Part II, What kind of food should I eat? (Mostly plants.) Pollan makes the case that traditional diets around the world and over time have included and excluded a huge variety of foods. We humans have eaten them all, but they have been real food.

He suggests that reducing meat consumption is good and plant consumption can never be bad, but some of us know that with our Nordic heritage, for example, we need meat to be nourished.

With summer produce coming in our local fields, this little book is timely reading, and I have said, easy to digest.



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