Snowzilla 2016 Musings: Is Michael Pollan’s Advice That Useful?

In the words of my spouse who once said, “You have to eat EVERY day!” I thought this recent post from Moderately Charmed Beginnings was spot-on and raises a number of questions about access to food and the amount of energy it takes to plan and cook your meals.

Moderately Charmed Beginnings

IMG_0720.JPG The view of our street after the storm ended.

A few weeks ago, the Obama administration released its updated dietary guidelines. The guidelines directed Americans to consume more fiber and vegetables and reduce added sugar. I read many articles on the guidelines, and most of the articles concluded that the guidelines were somewhat vague and abstract, and therefore unhelpful and confusing. As usual, it seems most Americans would be better off if they followed Michael Pollan’s dietary maxim: “Eat food, not too much, mostly plants.”

Food, as Mr. Pollan defines it, is the fresh food you find in the perimeter of the grocery store–vegetables, whole grains, beans, fruits, fish–the kind of food that eventually rots. Generally speaking, it’s not the food you find in boxes and bags. Eating “mostly plants” means that the majority of your daily food consumption comes from vegetables, pulses, fruits, and whole grains. His advice is more nuanced than that, but…

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4 thoughts on “Snowzilla 2016 Musings: Is Michael Pollan’s Advice That Useful?

  1. There’s a lot of talk about how hard it is to cook at home “from scratch.” It’s just not even a remote possibility for the average person. When you work 10-12 hour days, forget it. I read this in The Atlantic last year and felt better about not managing to make a home-cooked meal every night. Mostly these days I’ve given up cooking. I avoid a lot of processed foods, but you can’t totally get away from them. I think it’s going to be up to the manufacturers to clean up the ingredients lists: back off on additives for coloring and chemicals for flavoring, and added sugar and salt. We do the best we can, but modern life really doesn’t allow for the kinds of meals our grandmothers made nightly.

    1. I think this quote from that “Atlantic” article sums it up quite nicely

      Real “easy” cooking, if that’s what you’re after, is far too simple to sustain a magazine and cookbook industry.

      Now we have the meal preparation industrial complex to reckon with. And those pricey meal prep services I see advertised that deliver a box of ingredients and a recipe to your door…. what’s that about?

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