When you’re seeing things like ethoxylated diglycerides, calcium propionate or ammonuim sulfate that your third-grader is having a hard time with, your body may just not like it either. This rule can serve as a marker as to how processed a food product is. I’ve chosen the rules that I think are most fun and that I hope will jump out of your memory when you’re scanning the aisles of brightly packaged products in your grocery store.Īvoid food products containing ingredients that a third-grader cannot pronounce. With that said, let’s get to those Five Fun Food Rules. Hence, Michael Pollan more accurately calls these products ‘edible foodlike substances,’ thereby excluding them from the Eat Food part of the founding rule. Why? Because most of them contain ‘ highly processed concoctions designed by food scientists, consisting mostly of ingredients derived from corn and soy that no normal person keeps in the pantry, and they contain chemical additives with which the human body has not been long acquainted.’ In America today, about seventeen thousand new products show up in the supermarket each year, but many of these products may not deserve to be called food. But, before I go any further I want to give credit and appreciation where it is due – all rules and italicized quotes that follow are from Michael Pollan’s book Food Rules: An Eater’s Manual.’
A wonderful side effect of this is a shift away from SAD (Standard American Diet). In Michael Pollan’s book Food Rules he unravels those seven words of advice into a set of rules or ‘personal policies’ that are designed to guide us in eating real foods, in moderation. This is possibly one of the most oft quoted phrases by nutritional experts. If you’ve ever heard the dictum ‘Eat Food.Not too much.Mostly Plants.‘ you’ve already been exposed to the rule that started it all. He was named in Time Magazine, as one of the one hundred most influential people in the world and that fact makes me even more distraught that I wasn’t able to snag a photo with him at the conference! A health doccy wouldn’t be the same without an interview with this knowledgeable food journalist. If you’re a fan of health and wellness documentaries you’ll recognise Michael Pollan for his distinctive voice and his frank commentary on all matters related to food. (In case you missed our blog post about this awesome conference, you can read it here : ) I recently had the pleasure of listening to Michael Pollan speak at the Institute for Functional Medicine’s Annual Conference.
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