In Defense of Food book cover

In Defense of Food by Michael Pollan Summary

In Defense of Food
Michael Pollan
4.07 (118811 Reviews)
Health
Science
Society
Resumen
Puntos Clave
Autor
Preguntas Frecuentes

Overview of In Defense of Food

Michael Pollan's manifesto challenges nutritional pseudoscience with three simple rules: "Eat food. Not too much. Mostly plants." Selected for Wisconsin-Madison's Common Read, this New York Times bestseller sparked nationwide debates about our relationship with food, revolutionizing how millions approach their dinner plates.

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Puntos Clave

1

When Food Became a Science Experiment-And Why Your Grandmother Was Right All Along

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Walk into any American supermarket today and you're confronted with 45,000 items screaming their nutritional virtues at you. "Low-fat!" "High-fiber!" "Now with Omega-3s!" Your great-grandmother wouldn't recognize most of these products as food. She certainly wouldn't understand why a box of cereal needs a PhD to decode. Yet here we are, a nation simultaneously overfed and malnourished, spending billions on diet books while getting progressively sicker. How did eating-the most natural human activity-become so complicated? The answer lies in a quiet revolution that transformed food from nourishment into a collection of nutrients, and eating from a cultural practice into a medical intervention. Something fundamental shifted in the 1980s. Food stopped being food and became a delivery system for nutrients. This wasn't accidental-it represented the triumph of "nutritionism," an ideology that reduces eating to its chemical components.

2

The Ideology That Conquered Your Plate and Created a Profitable Partnership

3

The Great Fat Fiasco and Industrial Food's Triumph

4

Why Nutrition Science Keeps Getting It Wrong

5

The Western Diet: A Modern Epidemic of Industrialized Food

6

Your Grandmother's Wisdom: Culture, Not Chemistry

7

Reclaiming Your Plate: The Revolutionary Act of Real Food

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@Chloe, Solo founder, LA
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@Raaaaaachelw
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@Matt, YC alum
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@Erin, Investment Banking Associate , NYC
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