Back to diet basics

 In Heathy eating

 

There are literally hundreds of stories in the media every day on diet and nutrition. We are bombarded with information, some good and some not so good. Theoretically, we are better informed about nutrients and micronutrients than any generation before us.   It begs the question, armed with so much information why are we getting fatter, why are we so susceptible to nonsense dietary fads, and where did it all begin to go so wrong?

 

It is Michael Pollen’s Unhappy Meals, with the sublime sub title Eat food. Not too much. Mostly plants., that offers us some interesting analysis on the evolution of the nutritional science industry and the ironically devastating effect this has had on our western waistlines.

 

Find the article here

http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all&_r=1&

As a chef, out of the countless studies I have researched and the articles I have read on diet and nutrition, this is the one that I always come back to. It not only perfectly encapsulates our meal planning philosophy here at Chefgood, but it also forms the cornerstone of  the worlds great cuisines.

 

Enjoy the article.

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