He concludes with some diet advice a little more detailed than just "eat food&". While Michael Pollan does show some points on what processed food is doing to our body, he mainly focuses on the misinformation we generally receive about food. Most of this book explores the food industry and how the media, government, and nutritionists have corrupted what humans have been doing correctly for thousands of years, namely eating real FOOD. Fortunately this is not a book on nutrition, this is a book on "nutritionism". Many nutrition books aspire to show you insight on your body chemistry and its link to the food you eat. If your looking for a Diet book read this first! Pollan is also the author of How to Change Your Mind: What the New Science of Psychedelics Teaches Us About Consciousness, Dying, Addiction, Depression, and Transcendence. Michael Pollan’s most recent food book Cooked: A Natural History of Transformation - the story of our most trusted food expert’s culinary education - was published by Penguin Press in April 2013, and in 2016 it served as the inspiration for a four-part docuseries on Netflix by the same name. offers those prescriptions Americans so desperately crave." ( The Washington Post) "Michael Pollan designated repository for the nation's food conscience." (Frank Bruni, The New York Times) Mostly plants." Pollan’s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.
With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food.
The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we seem to become. So why should anyone need to defend it? Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion - most of what we’re consuming today is longer the product of nature but of food science. There's plenty of it around, and we all love to eat it. Number-one New York Times best seller from the author of How to Change Your Mind, The Omnivore's Dilemma, and Food Rulesįood.
0 kommentar(er)
