20 of 20 people found the following review helpful
Read this for virtually the entire content of Food Rules,
This review is from: Food Rules: An Eater's Manual (Paperback)Most educated folks have heard of Michael Pollan's famous aphoristic summation of dietary advice:
Eat food. Not too much. Mostly plants.
Food Rules fleshes that out a bit, though in a fashion that is both padded and redundant. It is mildly amusing, and some of the 'rules' are likely to stick in the memory: Don't eat cereal that colors the milk. I think the book could find an excellent niche as a departure point for discussion in high school Home Ec and Health classes. College students could profit from it, too. But for those purposes, the 'book' will need to be repackaged in a slimmer and way cheaper form. It's full content should fit nicely in a paperbound pamphlet that could be sold in bulk for less than a dollar a throw.
For adults who want the straight skinny, here is what I was able to extract from Food Rules:
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Eat whole foods, as fresh as possible, of known, high quality, local origin - preferably your own garden, prepared in your own household.
Eat plants, especially green leaves, from healthy soil, in great variety, some fermented (eg, sauerkraut). Eat little meat, from healthy-fed/free-range/wild animals, especially small oily fish (eg, sardines).
Consult eating patterns from established cultural traditions (eg, Italian, Japanese), including use of wine. Be wary of novelty (eg, textured soy protein).
Eat actual meals, at mealtimes, at table, with others.
Eat only when you are hungry, eat slowly from small dishes, stop as soon as you stop being hungry.
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A food is 'whole' to the extent it has not been messed with. For example, an orange is a whole food; orange juice is not. A food is 'high quality' to the extent it has been produced with relevant skill and care. The rules are not intended to be rigid, but to serve as guidelines to move toward.