That is the main message of a wonderful book I read over the weekend called IN DEFENSE OF FOOD by Michael Pollan. It’s a quick read in just over 200 pages, and it’s really eye opening in that it shows you what’s right in front of your face: that scientists have been trying to identify components in food that are good for us without considering the food as a whole or its (or our) place in the food chain. Ever noticed that health advice keeps contradicting itself? And what the US food industry itself gets away with is practically criminal in the health claims it slaps on the processed creations they produce.
In most ways, he was preaching to the choir with me as a reader, but I too fall into what he calls the “nutritionism” trap by being overly focused on this or that vitamin. I don’t actually spend much time seeking out nutrition information, though I am interested in the topic, it seems to just seep in by osmosis – no wonder with how much money and research is poured into the topic by the US food industry. Most of Pollan’s suggestions for eating were commonsense: eat more vegetables; to the extent you can, eat and shop locally (farmer’s markets); shop the periphery of the store to avoid the bulk of the processed foods; and spend more money and time in eating quality whole foods as an investment in health since many of the big “western diseases” such as diabetes and heart problems can be traced back to diet. Though the focus of the book was on the American diet, it would still be of interest to non-Americans given how pervasive the American diet has become around the world over the years.
I did particularly enjoy the vindication that butter was given over margarine. I switched years ago because since I don’t use that much anyway, why not have flavor over a stick of chemicals that doesn’t even melt on toast? Seems I was right.
Reading the book really gave me a boost in my menu planning this week. One of the main things I like about Egypt is the produce. Egypt is one big farmer’s market. Though much of the produce is labeled “organic” I have no idea if anyone oversees such a label and how it is applied. But it is fresh and tasty, and we tend to eat what’s in season because that’s what they have to offer at the time (and I refuse to pay $$$ for bland imported produce, grown more for looks and portability than taste). Things are at a seasonal high at the moment with sweet corn, watermelon, plums, and grapes all available in addition to all the usual things. I spent more this week on fruits and vegetables than I have in a long time and the results so far have been tasty.
THE OMNIVORE’S DILEMMA by Pollan is next on my list.
