Saturday, January 9, 2016

Kitchen Intuition: Winter reading (and viewing)

Last week, when I wrote about commonsense detoxing, I linked to Michael Pollan’s “Food Rules” as it’s a good guide to setting food goals. It’s a very quick read, with 64 simple, concise suggestions for anyone trying to set personal policies about food that might make the many eating decisions we face every day less complicated. For example, maybe it would be a lot easier to pass on a donut at work because of your policy against certain snacks if you know you’ll get to have a homemade brownie later (“39. Eat all the junk food you want as long as you cook it yourself.”).

Much of “Food Rules” is drawn from Pollan’s earlier book, “In Defense of Food,” which is a lengthier justification for making thoughtful choices about food, without getting too bogged down by details. In it, Pollan argues that food cannot be reduced to its nutritional components without losing something in the process—that even while we learn more about the qualities that make food healthy, there is still much that we have yet to discover. While research continues and we are faced with the battle for a place in our shopping carts between nature and processed food, he suggests that the safe course is to trust what has been serving humans for millennia: eating real food.

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