![]() ![]() ![]() How odd is it that everybodynow has at least a passing acquaintance with words like“antioxidant,” “saturated fat,” “omega-3 fatty acids,”“carbohydrates,” “polyphenols,” “folic acid,” “gluten,”and “probiotics”? It’s gotten to the point where we don’tsee foods anymore but instead look right through themto the nutrients (good and bad) they contain, and ofcourse to the calories-all these invisible qualities inour food that, properly understood, supposedly holdthe secret to eating well.īut for all the scientific and pseudoscientific foodbaggage we’ve taken on in recent years, we still don’tknow what we should be eating. We may not always heed these experts’ advice,but their voices are in our heads every time we orderfrom a menu or wheel down the aisle in the supermarket.Also in our heads today resides an astonishingamount of biochemistry. ![]() Most of us have come to rely on expertsof one kind or another to tell us how to eat-doctors anddiet books, media accounts of the latest findings innutritionalscience, government advisories and foodpyramids, the proliferating health claims on foodpackages. I will get to the“needlessly”part in a moment, but consider first thecomplexity that now attends this most basic of creaturelyactivities. Eating in our time has gotten complicated-needlessly so, in my opinion. ![]()
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