Too much science?… or what makes a meal unhappy

When I came to the U.S. almost 12 years ago I was impressed by the emphasis on healthy eating but perplexed by observing that too often the idea of healthy eating was overshadowed by the focus to avoid this or that ingredient of the meals. It seems that the idea of a healthy meal as a whole, integral combination of delicious food was not there — what most people were counting were calories, nutrients, antioxidants, etc. Where was the food in all this meal chemistry analysis? I could never put my pulse on what seemed wrong, and now a fascinating article published by the New York Times helps me understand this by shedding light on the shift from nutritious meals to nutritionism that has shaped America’s grocery store shelves over the past 30 years.

The following illustration is a very clever summary of the premise of the article:A banana is more than its ingredients

A banana is more than its ingredients. Knowing the vitamins are an essential part of a healthy diet does not mean that you should eat only vitamins. There is as much value in the interaction of the ingredients as in the ingredients themselves.

The article tells also a lot about the scientific methods used by research studies and the the shaky grounds on which our trust in science is built. This very fascinating and thought-proviking, and highly recommended article, offers a simple advise for those in search for healthy food guidance:

Eat food. Not too much. Mostly plants.

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