Thank you Michael Pollan. You’ve researched the heck out of the western diet to show us just why we’re growing fatter the more we try to eat healthier foods. I’ll have no trouble now giving up processed foods as often as I can, especially any of those with fructose near the top of the ingredient list.
I’ll have more trouble swapping meat for leaves... but maybe if I can just make leaves one of the main veggies on my plate every time I eat, that will be a step in the right direction. After reading your book, I ran down to the grocery store and came home with a bunch of red kale, a bunch of watercress, and a box of baby spinach and arugula. I found some simple recipes, and the kale and watercress were delicious. Tonight we start in on the box of mixed greens. Who knew they were good sources of omega-3... a fat? Better yet, I learned that although omega-3 may be really good for us, it’s not the whole story - there are likely interactions with other unknowns in the leaves that account for their effectiveness in regulating our good health.
It all makes good sense, completely, especially the way you explain it. Foods are such complex biochemical systems that it’s no wonder scientists are still straightening it all out. It appears they have much farther to go before they can advise us on the best eating patterns for good health. Going back to eating like our parents and grandparents did definitely means getting back into the kitchen... and spending more time at the table with our families. I like that idea. Let’s put culture back into agriculture and tradition back into family life.