It's really a question of priorities, and we have, in effect, devalued food. "You're going to have to spend either more time or more money, and perhaps a little bit of both," Pollan says. "There is incontrovertible but boring evidence that eating your fruits and vegetables is probably the best thing you can do for preventing cancer, for weight control, for diabetes, for all the different, all the Western diseases that now afflict us," he says.īut can you follow Pollan's advice and avoid processed foods without spending a ton of time and money? if you do that, you will actually reduce your caloric intake quite a bit," he says.įinally, eating plants is very important, Pollan says. "You do know when you are full, and the idea of stopping eating before you reach that moment. In Okinawa, Japan, a cultural principle called "Hara Hachi Bu" instructs people to eat until they are just 80 percent full, Pollan says. "The French manage to eat extravagantly rich food, but they don't get fat, and the reason is that they eat it on small plates, they don't have seconds, they don't snack." But if you go around the world, you find very interesting tricks and devices." We don't have that anymore we have abundance. "Cultures have various devices to help people moderate their appetite," he says.
He says his advice about how to limit consumption is based less on science, which he says "has failed us when it comes to food, by and large," and more on culture. But Go-Gurt has dozens of ingredients."Ī large part of the conversation about food - like debating low-fat and low-carb diets - serves as a way of avoiding the idea that maybe we're just eating too much, Pollan says. It's milk inoculated with a bacterial culture. "Imagine your grandmother or your great-grandmother picking up this tube, holding it up to the light, trying to figure out how to administer it to her body - if indeed it is something that goes in your body - and then imagine her reading the ingredients," he says. Take, for example, the portable tubes of yogurt known as Go-Gurt, Pollan says. His tip: "Don't eat anything that your great-grandmother wouldn't recognize as food." Pollan acknowledges that distinguishing between food and "food products" takes work. "We are eating a lot of edible food-like substances, which is to say highly processed things that might be called yogurt, might be called cereals, whatever, but in fact are very intricate products of food science that are really imitations of foods." The implication of Pollan's advice, however, is that what we're eating now isn't food. That is the short answer to the supposedly incredibly complicated and confusing question of what we humans should eat in order to be maximally healthy," Pollan tells Steve Inskeep. That's the advice journalist and author Michael Pollan offers in his new book, In Defense of Food.
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