Here is a nice interview of Michael Pollan by Amy Goodman - Don’t Eat Anything That Doesn’t Rot:
Another assumption of nutritionism is that you can measure these nutrients and you know what they’re doing, that we know what cholesterol is and what it does in our body or what an antioxidant is. And that’s a dubious proposition.
…
if you look at the layout of the average supermarket, the fresh whole foods are always on the edge. So you get produce and meat and fish and dairy products. And those are the foods that, you know, your grandmother would recognize as foods. They haven’t changed that much. All the processed foods, the really bad stuff that is going to get you in trouble with all the refined grain and the additives and the high-fructose corn syrup, those are all in the middle. And so, if you stay out of the middle and get most of your food on the edges, you’re going to do a lot better.
Related: Research on Why Healthy Living Leads to Longer Life - Eat food. Not too much. Mostly plants. - Raised Without Antibiotics - Another Strike Against Soda - Energy Efficiency of Digestion
March 31st, 2008 at 5:50 pm
The title grabbed my attention, since the word ‘rot’ is usually used in a sentence telling you NOT to eat such and such. But, thinking about it, this is really sound advice. Our bodies, as living, breathing entities, would obviously do best on foodstuffs that have also been living and breathing too!