Regard nontraditional foods with skepticism.
For this #winewellnesswednesday, I’m getting back to Michael Pollan’s FOOD RULES.
(I blame my husband for today’s number. Never ask a sci-fi fan for a number. It’s a really good chance they’ll choose 42.)
Pollan’s point in this rule is to look at so-called innovative updates to traditional foods with a healthy dose of skepticism. And I think he has a point. Soy sauce (gluten-free)? Absolutely. Soy isoflavones? Huh? What are those supposed to be and why are they food?
For me, this goes back to eating whole foods that I can pronounce as much as possible. It’s hard, sometimes, to do, particularly when in a hurry or when traveling. And I’m getting much better at planning ahead and taking my own foods when I’m traveling, as well as having more whole-food-based-stuff available at home that I can eat in a hurry. (I know, I know, that’s not a great word. Let’s agree to get over it.) I like being able to pronounce the ingredients. I like eating things with limited numbers of ingredients. And, honestly, there aren’t many ways to improve on a spinach salad when the spinach in question comes from one of our favorite farms. Spinach isoflavones? Huh? Nah. I really hope that isn’t a thing. (Also? Gesundheit!)
Whole foods, made in more traditional ways, and minimally processed. These are good things.
Cheers! Here’s to your health!