My fortune with food is something I am realizing in these last few years. The fortune was to have spent several years going to the fresh market with my grandmother who was almost 100, self sufficient and with an alert lucid mind when passed away and who went to hospital only one time in her whole life for a small cut on the skin. She thought us how to cook and what to cook and which vegetables are the best and why is fine to eat meat once or twice a week, and all these great stuff about health which I would need to compile one day with the help of my mother.
A brilliant interview about food from a real expert from US. He does explain lots of interesting things about food in a correct and earnest way. You would enjoy the full interview in written and mp3 format: Here . Follows an extract about how to shop for food: something we dont really know how to do anymore…
MICHAEL POLLAN: The Omnivore’s Dilemma is, if you’re a creature like us that can eat almost anything—I mean, unlike cows that only eat grass or koala bears that only eat eucalyptus leaves—we can eat a great many different things, and meat and vegetables, but it’s complicated. We don’t have instincts to tell us exactly what to eat, so we have—we need a lot of other cognitive equipment to navigate what is a very treacherous food landscape, because there—as there was in the jungle and in nature, there are poisons out there that could kill us. So we had to learn what was safe and what wasn’t, and we had this thing called culture that told us, like that mushroom there, somebody ate it last week and they died, so let’s call it the “death cap,” and that way we’ll remember that that’s one to stay away from. And, you know, so culture is how we navigate this.
We are once again in a treacherous food landscape, when there are many things in the supermarket that are not good for you. How do we learn now to navigate that landscape? And that’s what this book was an effort to do, was come up with some rules of thumb. And so, you know, I say eat food, which sounds really simple, but of course there’s a lot of edible food-like substances in the supermarket that aren’t really food. So how do you tell them apart?
AMY GOODMAN: You talk about shopping the periphery of the supermarket?
MICHAEL POLLAN: Yeah. Well, that was one rule that I found really helpful. And if you look at the layout of the average supermarket, the fresh whole foods are always on the edge. So you get produce and meat and fish and dairy products. And those are the foods that, you know, your grandmother would recognize as foods. They haven’t changed that much. All the processed foods, the really bad stuff that is going to get you in trouble with all the refined grain and the additives and the high-fructose corn syrup, those are all in the middle. And so, if you stay out of the middle and get most of your food on the edges, you’re going to do a lot better.