In my search for my sense of nutrition and a healthy relationship to food, I learned many new philosophies, some of which I bristled at and found rather false, such as any that need subscription to a proprietary method of thinking, those that exclude types of food (think Atkins), and those that call certain kinds of nutrients evil, like “bad carbs”.
Other food philosophies I have reveled in and succeeded with are those that are mostly about natural, whole foods, hold a reasonable balance between realism and pragmatism, and are truly do-able in practice. Michael Pollan writes about his very sensible approach, an approach to food that I’ve mostly adopted as my own.
He writes many of the elements of his philosophy simply, in ways that make sense, and reinforced with scholarly data as well as experiential data. This one illustrated above, avoiding foods preserved to the point of not really having a shelf life, makes sense. Preservation often moves food from its natural rotting, decomposing state to one that benefits producers. in which food lasts nearly forever, so that it can be sold forever. It means less to the producers who use extreme shelf live preservation that they may alter, harm, or negatively impact the consumer. That long list of preservatives on the back of the package? You can probably do without those.
food, eating, nutrition, Pollan, food rules, lemasney, open source, Inkscape, design, illustration
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