February 1, at And Michael, Slate bugs me sometimes for writing things that are completely contrarian for the sake of being contrarian. Why go with chemistry and not listen to the biologists? Which happens all the time in scientific studies.
He wraps up this well-constructed argument with nine central points, points to serve as guideposts to eating healthfully and thoughtfully.
I decided to examine how I do or do not follow his advice, and what changes I can make, if I feel I need to.
I thought perhaps reading what an average Joe er, Joanne does in his ahem, her life might be valuable; it might help dispell the "fad" quality of this ethical eating. In fact, this little site like its author may be downright geeky. Though in our current state of confusion, this is much easier said than done.
Like everyone though, I have exceptions to the "processed food is not real food" rule. For me, it is corn dogs. ECG and I make almost everything we eat unless we eat out. But one of the things that neither of us can make, at least not in the way that recalls my childhood, is corn dogs.
I have to allow a few trade-offs, after all. Avoid even those products that come bearing health claims. In college, I knew a woman who would eat several huge fat-free muffins each morning.
After telling me how great and how low in calories they were, she encouraged me to split one with her.
No wonder she had to eat several: To me, healthy food has to first and foremost be actual food. Especially avoid food products containing ingredients that are a unfamiliar b unpronounceable c more than five in number--or that contain high-fructose corn syrup.
We have the aforementioned corn dogs in the freezer along with several Brazilian and Argentinean treats that serve the same purpose for ECG as corn dogs do for me. I looked at the ingredient list on every jar in my refrigerator, and found that with the exception of a very few Asian sauces, none of my jars had lists that contained preservatives or corn syrup.
Full of mostly single ingredient jars--olive oil, tuna, coconut milk, and the like--my pantry is a preservative-free zone as well. When I buy condiments--the place in our household where preservatives have the greatest chance of lurking--I rarely look at the ingredients.
For example, here is the ingredient list from the bottle of ketchup: This, of course, leads to his next point. Get out of the supermarket whenever possible.
Are you looking for interesting, thoughtful single women who may also be foodies and therefore able to connect you and your stomach to a good meal? I know where you can find them: If I were a single and b a heterosexual man, I would spend time trolling in the greenmarkets across the country.
The single female hipsters of America have discovered that eating fresh from the market is a good way to go: It is something I look forward to every week. At the market, I find the best, most fresh food that is grown only a few miles away, versus thousands. I connect, every week, with the people who grew the food and even build relationships with them.
At the market this morning, the first pears had arrived.
Pay more, eat less. The exception, of course, is organic meat.
Those blobs of flesh are pricey! But, paying more for them encourages us to eat less of them, and we often find ourselves enjoying a meatless dinner.
Because I have set out to eat as ethically and healthfully two words that when you set out to do one, may lead you to the other as possible, I find the pricing helpful. Although my observation is purely non-scientific, it appears that in the realm of organic foods, the higher prices often correspond to larger carbon footprints.
Meats, even with an organic label, are still high up the food chain and therefore energy inefficient, and specialty items like gourmet mushrooms or vinegars are often shipped from far away. Their prices remind me to think before buying.Happy Bread: A Response to Pollan's "Unhappy Meals" I don't mean to beat a dead horse.
I know that it is all the rage to be writing about the ethical implications of food and the choices we make when we eat, and I don't want to just follow in the footsteps of thousands of others.
Jan 28, · Unhappy Meals from Michael Pollan Everyone should read "Unhappy Meals" by Michael Pollan in today's NY Times Magazine. As Pollan summarizes in the very first line, "Eat food. Unhappy Meals (in Words or Less) Did you see that article in the New York Times Magazine by Michael Pollan?
I read it last night and it took forever. But there it is. I had heard about this piece elsewhere and am glad to have a nice summary until that day when I'm 75 and have free time. Posted by: squeezyB | January 30, at PM.
Unhappy meals summary Michael Pollan opens his New York Times article “Unhappy Meals“with a rather ambiguous statement, “Eat food, Not too much, Mostly Plants”.
Pollan gives the “average Joe” a new perspective on what food really is in this article. Michael Pollan Unhappy Meals Food Rules by Michael Pollan Michael Pollan informs us that the Western diet of highly processed foods, fast foods, loads of added fat, sugar, salt, and tons of refined grains is not good for our bodies and detrimental to our overall health and well being Our bodies need many more fruits, vegetables, and whole grains than most people are eating.
Animals genetically selected—manipulated to grow too large, too fast. Broken legs, painful injuries. Crammed into warehouses. Animal abuse. McDonald’s competitors like Burger King, Subway, Jack in the Box, Sonic and dozens of other major food companies have adopted rigorous protocols requiring better treatment of chickens.