Annotations for “In Defense of Food”
4. Argument, “Today in America the culture of food is changing more than once a generation, which is historically unprec- edented—and dizzying”. Our food is changing more rapidly then our generation for the worse.
8. “As long as humans have been taking meals together, eating has been as much about culture as it has been about biology”
9. Argument, “We are becoming a nation of orthorexics: people with an unhealthy obsession with healthy eating”. We are blinded by focusing on our physical appearances rather then the nutrients in our foods that are making us unhealthy.
10. Counter argument, “Maybe it's time we confronted the ...view middle of the document...
23. First dietary guidelines introduced which encouraged Americans to cut down on their consumption of read meat and diary products.
CH 2: “Nutritionism Defined” (27-32)
28. Nutritiosim is an ideology, which is dangerous because it falls to scientists and journalists to explain the hidden reality of our foods.
29. This brings us to another unexamined assumption of nutritionism “that the point of eating is to maintain and promote bodily health…(this) is not shared by all cultures and, further, the experience of these other cultures suggests that, paradoxically, regarding food as being about things other than bodily health – like pleasure, say, or sociality or identity—makes people no less healthy; indeed, there’s some reason to believe it may make them more healthy…So there is at least a question as to whether the ideology of nutritionism is actually any good for you”.
30. “The history of modern nutritionism has been a history of macronutrients at war: protein against carbs; carbs against proteins, and then fats; fats against carbs” Evidence showing that no one really knows what’s better, even the so-called experts as we know as scientists.
32. This brings us to one of the most troubling features of nutritionism, though it is a feature certainly not troubling to all. When the emphasis is on quantifying the nutrients contained in foods (or, to be precise, the recognized nutrients in foods), any qualitative distinction between whole foods and processed foods is apt to disappear. “If foods are understood only in terms of the various quantities of nutrients they contain,” Gyorgy Scrinis wrote, then “even the processed foods may be considered to be ‘healthier’ for you than whole foods if they contain the appropriate quantities of some nutrients.”
CH 3: “Nutritionism Comes to Market” (32-36)
33. Counter argument stating that the foods have been modified to give us a fake illusion. “Yet the beauty of a processed food like margarine is that it can be endlessly reengineered to overcome even the most embarrassing about-face in nutritional thinking—including the real wincer that its main ingredient might cause...