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In Defense of Food: An Eater's Manifesto, by Michael Pollan
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#1 New York Times Bestseller
Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it?
Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants." Pollan’s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.
"Michael Pollan [is the] designated repository for the nation's food conscience."
-Frank Bruni, The New York Times
" A remarkable volume . . . engrossing . . . [Pollan] offers those prescriptions Americans so desperately crave."
-The Washington Post
"A tough, witty, cogent rebuttal to the proposition that food can be redced to its nutritional components without the loss of something essential... [a] lively, invaluable book."
--Janet Maslin, The New York Times
"In Defense of Food is written with Pollan's customary bite, ringing clarity and brilliance at connecting the dots."
-The Seattle Times
Michael Pollan’s most recent book�Cooked: A Natural History of Transformation--the story of our most trusted food expert’s culinary education--was published by Penguin Press in April 2013, and in 2016 it serves as the inspiration for a four-part docuseries on Netflix by the same name.
From the Trade Paperback edition.
- Sales Rank: #37886 in eBooks
- Published on: 2008-01-01
- Released on: 2008-01-01
- Format: Kindle eBook
Amazon.com Review
Amazon Significant Seven, January 2008: Food is the one thing that Americans hate to love and, as it turns out, love to hate. What we want to eat has been ousted by the notion of what we should eat, and it's at this nexus of hunger and hang-up that Michael Pollan poses his most salient question: where is the food in our food? What follows in In Defense of Food is a series of wonderfully clear and thoughtful answers that help us omnivores navigate the nutritional minefield that's come to typify our food culture. Many processed foods vie for a spot in our grocery baskets, claiming to lower cholesterol, weight, glucose levels, you name it. Yet Pollan shows that these convenient "healthy" alternatives to whole foods are appallingly inconvenient: our health has a nation has only deteriorated since we started exiling carbs, fats--even fruits--from our daily meals. His razor-sharp analysis of the American diet (as well as its architects and its detractors) offers an inspiring glimpse of what it would be like if we could (a la Humpty Dumpty) put our food back together again and reconsider what it means to eat well. In a season filled with rallying cries to lose weight and be healthy, Pollan's call to action—"Eat food. Not too much. Mostly plants."--is a program I actually want to follow. --Anne Bartholomew
From Publishers Weekly
Starred Review. Pollan provides another shocking yet essential treatise on the industrialized Western diet and its detrimental effects on our bodies and culture. Here he lays siege to the food industry and scientists' attempts to reduce food and the cultural practices of eating into bite-size concepts known as nutrients, and contemplates the follies of doing so. As an increasing number of Americans are overfed and undernourished, Pollan makes a strong argument for serious reconsideration of our eating habits and casts a suspicious eye on the food industry and its more pernicious and misleading practices. Listeners will undoubtedly find themselves reconsidering their own eating habits. Scott Brick, who narrated Pollan's The Omnivore's Dilemma, carries forward the same tone and consistency, thus creating a narrative continuity between the two books. Brick renders the text with an expert's skill, delivering well-timed pauses and accurate emphasis. He executes Pollan's asides and sarcasm with an uncanny ability that makes listening infinitely better than reading. So compelling is his tone, listeners may have trouble discerning whether Brick's conviction or talent drives his powerful performance.
Copyright � Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Bookmarks Magazine
Berkeley, California-based journalism professor and New York Times Magazine contributing writer Michael Pollan, whose previous work on the subject includes The Botany of Desire and the best-selling The Omnivore’s Dilemma, has placed himself at the forefront of food writing. He preaches a back-to-basics approach and a close questioning of the avalanche of information that has come out of our diet-obsessed society. Despite the accusations of a few critics as being a little alarmist, a little elitist, and a little obvious (not everyone has the access to or the resources to eat the food Pollan suggests), the book encourages a simple approach to eating that will strike a chord with readers weary of conflicting information and unrealistic weight-loss and wellness programs. So the message of the book and its well-written delivery can’t be faulted. The question is, do we need to hear it all again?
Copyright � 2004 Phillips & Nelson Media, Inc.
Most helpful customer reviews
406 of 441 people found the following review helpful.
We truly are what we eat . . . . . or don't eat
By Theodore A. Rushton
Americans are fat.
Who's to blame? The government. Ay, but there's the rub. If the government undoes its mischievous agricultural subsidies, voters in farm states will throw the rascals out of office. Look what happened to Sen. John McCain in Iowa because he wants to end ethanol subsidies. No politician can afford to be public spirited instead of self-centered. The cure is not in government.
Instead, an intelligent solution begins with this book. Pollan goes to the heart of the matter, which is the content of our food. Our consumer society is based on making attractive products. For food, this means added sugar or added fat.
To quote Pollan: ". . . we're eating a whole lot more, at least 300 more calories a day than we consumed in 1985. What kind of calories? Nearly a quarter of these additional calories come from added sugars (and most of that in the form of high-fructose corn syrup); roughly another quarter from added fat . . . "
These extra calories are from nutrient-deficient food. It began with refined flour in the 1870s which removed bran and wheat germ to produce long-lasting snowy white flour. Consumers loved it because flour no longer turned rancid, and it didn't become infected with bugs.
Okay. Why didn't bugs chomp down on this new flour? Quite simply because the nutrients, the bran, wheat germ, carotene, were gone. Pollan explains, ". . . this gorgeous white powder was nutritionally worthless, or nearly so. Much the same is now true for corn flour and white rice." Take a look at a package of white flour and count the additives that make up for the loss of natural ingredients. Then you'll understand the basic thrust of this book and its remedies.
How do refined carbohydrates affect us? They are implicated in several chronic diseases including diabetes, heart disease and certain cancers.
This book outlines those problems and practical solutions to the lack of nutrients and excess of fat and sugar in our daily food. Quite simply, good health is often less a matter of miracle medicines than of common sense meals. Pollan outlines the problem and offers solutions, as indicated in a University of Minnesota study of natural ingredients in wheat which concluded, "This analysis suggests that something else in the whole grain protects against death."
Protects against death? Did that get your interest? If so, this book is truly a major step toward a much healthier lifestyle . . . . . merely by changing the foods you eat.
Try it. You'll like it.
1 of 1 people found the following review helpful.
It’s packed with Big Ideas and expansive wisdom.
By Brian Johnson
[[VIDEOID:abb39e0bc8863b7933a29e9d1f605494]] “Eat food. Not too much. Mostly plants.
That, more or less, is the short answer to the supposedly incredibly complicated and confusing question of what we humans should eat in order to be maximally healthy.
I hate to give away the game right here at the beginning of a whole book devoted to the subject, and I’m tempted to complicate matters in the interest of keeping things going for a couple hundred more pages or so. I’ll try to resist, but will go ahead and add a few more details to flesh out the recommendations. Like, eating a little meat isn’t going to kill you, though it might be better to approach it as a side dish than as a main. And you’re better off eating whole fresh foods rather than processed food products. That’s what I mean by the recommendation to ‘eat food,’ which is not quite as simple as it sounds. For while it used to be that food was all you could eat, today there are thousands of other edible foodlike substances in the supermarket. These novel products of food science often come in packages elaborately festooned with health claims, which brings me to another, somewhat counterintuitive, piece of advice: If you’re concerned about your health, you should probably avoid products that make health claims. Why? Because a health claim on a food product is a strong indication it’s not really food, and food is what you want to eat.
You can see how quickly things become complicated.”
~ Michael Pollan from In Defense of Food
This is our second Note on Michael Pollan’s books. Check out our first on Food Rules—which is, essentially, a super-abbreviated distillation of the wisdom from this book.
Pollan is one of the world’s leading thinkers on nutrition. Time magazine voted him one of the 100 most influential people in the world. He’s also a Professor of Journalism at UC Berkeley.
One of the things I most love about him and his work is that, as a journalist, he takes a much wider, more objective view of the nutritional landscape—which can often be dominated by (and muddled by) individuals with *very* strong, dogmatic, inflexible ideologies.
Here are some of my favorite Big Ideas:
1. Nutritionism - vs. Food.
2. The Big Experiment - That failed.
3. The Aborigine - In all of us.
4. Industrialized Eating - 5 fundamental transformations.
5. Lucky Charms - Health food?
Remember: Nutritionism is dangerous. Get off the Western diet.
Eat food. Not too much. Mostly plants.
More goodness— including PhilosophersNotes on 300+ books in our *OPTIMIZE* membership program. Find out more at brianjohnson . me.
1 of 1 people found the following review helpful.
An easy read. Interesting political history of "Big Food" and ...
By Baysidebob
An easy read. Interesting political history of "Big Food" and how they are able to kill us for their profit. My problem with the book is the end. No, zip, zero solutions here. Pollen goes on and on about "the French" and how families used to eat dinner together. The French, and the rest of the world, are moving as fast as they can to SAD so the whole "French" thing is outdated nonsense. "Dinner together as a family" is also nonsense. It hasn't happened since June Cleaver in "Leave it to Beaver" and never will again. If Mr. Pollen is such a "journalist" as he claims he might visit Walmart and Costco and asses the ACP (average customer physique) and then go to Sprouts or Whole foods and check out the ACP. Many of us are doing poorly and some of us are doing very well. Those doing poorly are not "lazy, self-indulgent, gluttons", they are victims of the folks in Mr. Pollen's book. A "real journalist" in the field would figure out who is doing well and how they are doing it.
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