In Defense of Food 11/10

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Ellen's picture

In Defense of Food
An Eaters Manifesto by Michael Pollan
The age of Nutritionism
Outline by Linda D.

1.1912 - a Biochemist discovery of micronutrient and came up with term “vita” + “amines” life + organic compounds pp. 21
2. 1977 - Senate Select Committee on Nutrition and Human Needs responds to alarming increase in heart disease since WWII, cancer obesity and diabetes. Committee staff of lawyers and journalists propose Dietary Goals for the United States calls on public to cut back on red meat and dairy pp. 22-23
a. Cattle and Dairy industry criticize and compromise is “choose meats, poultry, and fish that will reduce saturated fats” switch to vegetable oils rather than lard pp. 23
3.Academy of Scientists now careful to list nutrient by nutrient on how to avoid cancer and heart disease in book “Diet, Nutrition and Cancer” being careful to not to offend any industry or lobby
a.Polyunsaturated, cholesterol, monounsaturated, carbohydrate, fiber, polyphenols, amino acids, flavenols, carotenoids, antioxidant, probiotics, phytochemicals terms coined in 1982 pp. 27
4.1938 Food and Drug Act – strict rules on imitations – 1978 Food industry turns over pp. 34
5.1988 Golden age of new terms – low-fat, no-cholesterol, high fiber creating new additive with length names pp. 37
6.2001 - Lipid hypothesis reviewed by Harvard School of Public Health – previously recommended vegetable oils may be causing heart attacks especially hydrogenated pp. 43
7.Bad science – nutrients can’t be studied as an individual part, but as how it relates to the sum of the whole (fruit, vegetable, meat, dairy) – scientists are biased to components pp. 61
8.Antioxidants in thyme pp. 65 - foods eaten in combinations with other food pp. 66
9.Errors with Diet Studies
a.Nutritional Studies on diet proves unreliable pp. 73

The Western Diet and Diseases of Civilization
1.Aboriginal Study by Kerin O’Dea - can health by restored pp. 85 – 87
2.Weston Price and study of teeth on isolated populations pp. 94 - 97
3.History of refined foods - preservation, prestige, vitamins pp. 106 - 113
4.Why corn and soy are the chosen few pp. 117 pp. 124
5.80,000 to 3,000, and 17,000 pp. 117
6.Omega 3s pp. 125 – 131
7.Medicine to the rescue - pp. 135 – 136
Getting over Nutritionism
1.Don’t’ eat anything your great-grandmother wouldn’t recognize pp. 148
2.Don’t’ eat anything with ingredients you aren’t familiar with pp. 151
3.Avoid foods that make health claims pp. 155 - 157
4.Eat more plants and leaves, shop farmers markets and gardening pp. 163
5.Eat from healthy soils, garden and eat wild plants pp. 169 – 171
6.Eat like to French. Japanese, Italians, Greeks or Indians pp. 173 - 175

Eat at a Table, Eat Slow and Have a Glass of Wine

__________________________
Ellen
Ever learning, Everlasting