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Food Rules: An Eater's Manual

Book by Michael Pollan · 7 quotes · Food, Ifs, Made

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Food Rules: An Eater's Manual Quotes

“The deeper I delved into the confused and confusing thicket of nutritional science, sorting through the long-running fats versus carbs wars, the fiber skirmishes and the raging dietary supplement debates, the simpler the picture gradually became. I learned that in fact science knows a lot less about nutrition than you would expect--that in fact nutrition science is, to put it charitably, a very young science.”

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“The whiter the bread, the sooner you'll be dead. "Eating what stands on one leg [mushrooms and plant foods] is better than eating what stands on two legs [fowl], which is better than eating what stands on four legs [cows, pigs, and other mammals]." The food scientists' chemistry set is designed to extend shelf life, make old food look fresher and more appetizing than it really is, and get you to eat more.”

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“The french fry did not become America's most popular vegetable until industry took over the jobs of washing, peeling, cutting, and frying the potatoes - and cleaning up the mess. Enjoy these treats as often as you're willing to prepare them - chances are good it won't be every day. Pay more, eat less. - Better to pay the grocer than the doctor. Eat when you are hungry, not when you are bored. If you're not hungry enough to eat an apple, then you're not hungry. Food is a costly antidepressant. You should never eat a portion of animal protein bigger than your fist. Another says that you should eat no more food at a meal than would fit into the bowl formed by your hands when cupped together. Better to go to waste than to waist.”

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“Populations eating a remarkably wide range of traditional diets generally don't suffer from these chronic diseases. These diets run the gamut from ones very high in fat (the Inuit in Greenland subsist largely on seal blubber) to ones high in carbohydrate (Central American Indians subsist largely on maize and beans) to ones very high in protein (Masai tribesmen in Africa subsist chiefly on cattle blood, meat and milk), to cite three rather extreme examples. But much the same holds true for more mixed traditional diets. What this suggests is that there is no single ideal human diet but that the human omnivore is exquisitely adapted to a wide range of different foods and a variety of different diets. Except, that is, for one: the relatively new (in evolutionary terms) Western diet that that most of us now are eating. What an extraordinary achievement for a civilization: to have developed the one diet that reliably makes its people sick!”

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“Don't eat anything your great-grandmother wouldn't recognize as food.”

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