Michael Pollan's critique on "nutritionism"

You already may  know that Michael Pollan has published a new book.  Perhaps you've also read Marion Nestle's praise for his "manifesto."   But the next link  may be new to you so I'm going to mention Planet Green has a post on In Defense of Food , which includes 11 guidelines for eating the "Pollan Way."

Almost one year ago, on the previous version of my blog, I wrote about this Michael Pollan's article.  At that time I didn't know he was writing a new book.  Here's my post from February 2007:

Recently, I came across an extremely concise food guide presented as a brief directive with two qualifying phrases: "Eat food. Not too much. Mostly plants." This is how Michael Pollan begins his New York Times Magazine's essay on what to eat for good health. In the remainder of this article, he elaborates on how the ideology of "nutritionism" has created a "conspiracy of confusion" about what we should we eat to be healthy and suggests nine unscientific (his own word) rules of thumb. Pollan counters the reductionist-scientific perspective with guidelines grounded in culture, tradition and food-sense. I'm tempted to share many excerpts from this intelligent and compelling article, but will restrain myself and recommend you go read it. OK, I have to share this great one-liner: "Don’t take the silence of the yams as a sign that they have nothing valuable to say about health."
Link to Unhappy Meals by Michael Pollan

Trying new shades of green, orange, yellow, red and purple

Photo credit: Claremont Farmers'  Market 2006 by libraryman.
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Yesterday,  Planet Green's food-smart contributor, Kelly Rossiter,  suggested we check out a new site to help us increase our intake of fruits and vegetables.  It's the University of Michigan's Comprehensive Cancer Center's recipe collection where you can search for recipes based on preferences and dietary restrictions.  Kelly has written an excellent description of the site so rather than paraphrase her words, I'll  encourage you to read her post. 

What I will do, though, is post about my experiences using the site's features. This morning I imagined myself using the recipe search tool in different scenarios. For example, 

1. Counseling a patient/client with active cancer who is a vegan and needs a high protein diet.  By entering the appropriate search terms (vegan, high protein), you will obtain these results:  Boiled Lentils  and Glazed Edamame Beans. OK, I admit "boiled lentils" do not sound that exciting but I really like the tip that is part of the recipe title, "add to soups and stews." As dietitians we often make suggestions on how to increase the protein-density of meals. Here is another option besides skim milk powder.

2. Responding to the comment "I'd like to eat more foods in-season, especially the dark, green leafy vegetables like kale, chard and mustard greens but I don't  know how to prepare them so they taste good."  You can either browse the index or, if there are dietary restriction, use the search tool to find recipes  (all meeting the low-fat criterion) like Spaghetti with Mustard Greens and Italian Sausage,  Southwest Swiss Chard and Bean Soup, Wilted Winter Salad,  and Vegetale Posole (with kale).

Thank you, Kelly, for pointing out this new site.  I've already found it personally and professionally useful.

Link: University of Michagan's Comprehensive Cancer Center's recipe collection.