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All the arguments about nutrition are really about what is the problem ingredient in the western diet. Is it the fat? Is it the lack of fiber? Is it the refined carbohydrates?But we don't have to worry about it. We just have to try to get off that diet to the extent we can.

Michael Pollan

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Michael Pollan
Age: 69
Born: 1955
Born: February 6
Author
Journalist
Non-Fiction Writer
Professor
Writer
Michael Kevin Pollan
Lack
Nutrition
Western
Refined
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Arguments
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Ingredients
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More quotes by Michael Pollan

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Food is also about pleasure, about community, about family and spirituality, about our relationship to the natural world, and about expressing our identity. As long as humans have been taking meals together, eating has been as much about culture as it has been about biology.
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Why don't we pay more attention to who our farmers are? We would never be as careless choosing an auto mechanic or babysitter as we are about who grows our food.
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If you're cooking food, you don't have to count calories.
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Okinawa, one of the longest-lived and healthiest populations in the world, practice a principle they call hara hachi bu: Eat until you are 80 percent full.
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Better to pay the grocer than the doctor.
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All money for agricultural extension, land grant universities has been toward developing industrial food. Lots of money has been invested toward maximizing yield. If you took even a small amount of that money and put it toward organic research, I don't have any doubts you could match those yields.
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Now that I know how supermarket meat is made, I regard eating it as a somewhat risky proposition. I know how those animals live and what's on their hides when they go to slaughter, so I don't buy industrial meat.
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Everything we eat begins with a plant turning solar energy into carbohydrates. Everything. Whether we're eating meat or eating vegetables, it all begins there. So I'm always interested in taking things back to the beginning.
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Man is by definition the first and primary weed. Weeds are not the other. Weeds are us.
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You want to say the thing that will drive everybody in the direction you want to go. But as a writer you have a pact with your readers that you'll be really straight with them at all times.
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Corn is the hero of its own story, and though we humans played a crucial supporting role in its rise to world domination, it would be wrong to suggest we have been calling the shots, or acting always in our own best interests. Indeed, there is every reason to believe that corn has succeeded in domesticating us.
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Were the walls of our meat industry to become transparent, literally or even figuratively, we would not long continue to raise, kill, and eat animals the way we do.
Michael Pollan
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In addition to contributing to erosion, pollution, food poisoning, and the dead zone, corn requires huge amounts of fossil fuel - it takes a half gallon of fossil fuel to produce a bushel of corn.
Michael Pollan
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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.
Michael Pollan
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For we would no longer need any reminding that however we choose to feed ourselves, we eat by the grace of nature, not industry, and what we're eating is never anything more or less than the body of the world.
Michael Pollan
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A garden should make you feel you've entered privileged space -- a place not just set apart but reverberant -- and it seems to me that, to achieve this, the gardener must put some kind of twist on the existing landscape, turn its prose into something nearer poetry.
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My hope is that if people have the knowledge, and if they actually see where their food comes from and have access to the information, they will make better ethical choices.
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High-quality food is better for your health.
Michael Pollan
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Not everyone can afford to eat well in America, which is a literal shame, but most of us can: Americans spend less than 10 percent of their income on food, less than the citizens of any other nation.
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Avoid food products containing ingredients that a third-grader cannot pronounce.
Michael Pollan