Best You Are What You Eat Quotes | Short & Famous Sayings

Source: The Great Pearl of Wisdom

“The brain is not nourished on beans and truffles but rather the food manages to reconstitute the molecules of the brain once it has been turned into homogeneous and assimilable substances, which potentially have the "same nature", as the molecules of the brain”

Brain Thought Diet You Are What You Eat

Book:Selections from the Prison Notebooks

Source: Selections from the Prison Notebooks

“Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.”

Corn American Culture Obesity Fast Food Big Business Americans Agribusiness Obesity Epidemic You Are What You Eat Hfcs George Mcgovern Nixon Administration Corn Corn Corn It S All About The Corn Solyent Green Is Corn

Book:The Omnivore's Dilemma: A Natural History of Four Meals

Source: The Omnivore's Dilemma: A Natural History of Four Meals

“So, what's your poison, Jay?" Zara joined the buffet line a few minutes later. "Let me guess. Something dark and spicy that packs a lot of heat. Maybe a rista? Or a naga curry?" She studied him, shaking her head. "Hmmm. Not so exotic. I think you're more of a vindaloo. Rich and complicated with hidden depths. Every bite satiates your taste buds and leaves you craving more." Unsettled by her seemingly casual yet unnervingly accurate assessment, he turned his attention to filling his plate from the lavish spread.”

Flavor Preference Indian Food Spicy Food You Are What You Eat

Book:The Singles Table

Source: The Singles Table

“You are what you eat AND the information that you digest.”

Information Reading For Life Reading Motivation You Are What You Eat You Are What You Think You Are What You Read

Book:Listen to Your Conscience: That's Why You Have One

Source: Listen to Your Conscience: That's Why You Have One

“The first thing to understand is that being a vegetarian is actually a private matter. I'm still taken aback by the question " then what do you eat?" and am embarrassed as I struggle to produce the weeks food diary. Its not that I'm ashamed of what I eat, but its none of anyone's business. I imagine I would have a similar feeling counting up how many pairs of underwear I went thru in a week. The only reason opening someone's fridge is more socially acceptable than opening someone's medicine cabinet is that people keep beer in their fridge.”

Vegetarian Why You Are What You Eat Leave Us Alone

Book:I Was Told There'd Be Cake: Essays

Source: I Was Told There'd Be Cake: Essays