Michael Pollan’s “Food Rules”

Michael Pollan
Michael Pollan

Because two friends (and blog enthusiasts) have recommended this New York Times article (by Michael Pollan) to me in the past two days, I feel like I’d be doing a huge disservice to both of them if I didn’t share it with you today.

So here’s an excerpt from the article, Rules to Eat By.

“Every trip to the supermarket these days requires us to navigate what has become a truly treacherous food landscape. I mean, what are we to make of a wonder of food science like the new Splenda with fiber? (“The great sweet taste you want and a little boost of fiber.”) Should we call this progress? Is it even food? And then, at the far other end of the nutritional spectrum, how are we to process (much less digest) the new, exuberantly caloric Double Down sandwich that KFC has introduced? This shameless exaltation of dietary fat actually redefines the very concept of a sandwich by replacing the obligatory bread with two slabs of fried chicken kept some distance apart by strips of bacon, two kinds of cheese and a dollop of sauce…”

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