FOOD-LIKE SUBSTANCES

14 02 2008

Amy Goodman may not be as piercingly radical all the time as some of us would like her to be, but she features plenty of good material. Here‘s a long interview with Michael Pollan, author of The Ominivore’s Dilemma and a new book, In Defense of Food:

MICHAEL POLLAN: Food’s under attack from two quarters. It’s under attack from the food industry, which is taking, you know, perfectly good whole foods and tricking them up into highly processed edible food-like substances, and from nutritional science, which has over the years convinced us that we shouldn’t be paying attention to food, it’s really the nutrients that matter. And they’re trying to replace foods with antioxidants, you know, cholesterol, saturated fat, omega-3s, and that whole way of looking at food as a collection of nutrients, I think, is very destructive.

AMY GOODMAN: Shouldn’t people be concerned, for example, about cholesterol?

MICHAEL POLLAN: No. Cholesterol in the diet is actually only very mildly related to cholesterol in the blood. It was a—that was a scientific error, basically. We were sold a bill of goods that we should really worry about the cholesterol in our food, basically because cholesterol is one of the few things we could measure that was linked to heart disease, so there was this kind of obsessive focus on cholesterol.

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