Have you ever wondered if humans are getting smarter over time? We are certainly learning more about the universe and the tiniest particles that make up our world. But does all this scientific knowledge make us healthier, especially when it comes to what we eat?
Food science has been around for a long time. It started in the early 1800s when an English chemist named William Prout identified the three main components of food: fat, protein, and carbohydrates. Later, a German scientist, Justus von Liebig, added a few minerals to this list and claimed to have solved the mystery of animal nutrition. This was the beginning of “nutritionism,” which focuses on the nutritional value of food rather than its taste or cultural importance.
Liebig even created the first baby formula using cow’s milk, wheat flour, malted flour, and potassium bicarbonate. Unfortunately, this formula didn’t work well, and babies who relied on it had serious health problems. Despite this setback, scientists continued to break down food into its smallest parts to understand its nutritional secrets.
As we moved into the 20th century, the Kellogg Empire became influential. John Harvey Kellogg, a diet guru at the time, launched a campaign against animal protein to promote his snacks and cereals. He convinced people that protein caused health issues, including the spread of toxic bacteria and even obsessive behaviors.
In the mid-1900s, the focus shifted to fat as Americans began to gain weight. Many believed that eating fat made you fat, and this idea was supported by science and media. As a result, grocery stores were filled with low-fat and non-fat products. However, it was later discovered that many studies condemning fat were funded by sugar companies, similar to how the tobacco industry misled the public about cigarettes.
Today, packaged foods often have labels like “no carbs” and “sugar-free.” Current science shows that some fats, like those found in fish, seeds, nuts, olive oil, and avocados, are essential for a healthy diet. These fats help absorb vitamins and minerals and are crucial for various bodily functions.
Despite the abundance of nutrition science, the Western world faces a health crisis. In the United States, over 100 million people have diabetes or prediabetes, about 70% of the population is overweight, and 40% is obese. Heart disease remains the leading cause of death. While nutrition science may have good intentions, it has often been manipulated to serve corporate profits rather than public health.
The negative effects of the Western diet are evident when introduced to isolated populations, such as Aboriginal communities. These communities traditionally consumed a diet of hunted animals and gathered plants. When they adopted the Western diet, they experienced high rates of obesity, heart disease, and diabetes. However, when they returned to their traditional eating habits, their health improved significantly.
We must consider how different we are from these populations. Additionally, there is a concerning relationship between the healthcare system and food corporations. The unhealthy, addictive foods marketed to the public ensure a steady stream of customers for hospitals and pharmaceutical companies.
So, how can you navigate the complex and often misleading information about food? Here are a few simple guidelines:
It’s time to move away from viewing food solely as calories and nutrients. Historically, food was central to daily life, from growing and catching to preparing and sharing. Today, many people spend only about an hour a day interacting with food. We often seek instant gratification, wanting quick meals and immediate nutrition.
Reconnecting with the source of our food can lead to improvements in various aspects of our lives. If you have the space, consider planting a garden. This connection can enhance your understanding and appreciation of what you eat.
The information in this article is inspired by Michael Pollan’s book “In Defense of Food,” which explores how our relationship with food has evolved over the last two centuries. For more insights, you can listen to the audiobook on Audible, which offers a 30-day free trial including a free audiobook and two Audible Originals.
Choose a historical figure mentioned in the article, such as William Prout or Justus von Liebig. Research their contributions to food science and nutrition. Prepare a short presentation to share your findings with the class, focusing on how their work has influenced modern food science.
Participate in a class debate on the pros and cons of processed foods. Divide into two groups, with one side arguing in favor of processed foods and the other against. Use evidence from the article and additional research to support your arguments. This will help you critically analyze the impact of processed foods on health.
Using the practical tips for healthier eating from the article, design a one-week meal plan that incorporates whole foods and minimizes processed items. Share your meal plan with the class and explain how it aligns with the guidelines provided in the article.
Conduct a research project on the impact of the Western diet on a specific population, such as Aboriginal communities. Present your findings in a report, highlighting how the introduction of the Western diet has affected their health and how returning to traditional diets has improved their well-being.
If possible, start a small garden at home or at school. Document your experience of growing your own food, from planting to harvesting. Reflect on how this activity changes your perception of food and its role in your life. Share your experience with the class through a photo journal or video presentation.
Here’s a sanitized version of the provided YouTube transcript:
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Today’s episode is sponsored by Audible.
It is a common assumption that the human species grows more intelligent as time progresses. We are certainly learning more about how the world works, from space exploration to the smallest atoms. Our knowledge is expanding. But is all this scientific knowledge making us healthier, especially when it comes to food?
Scientific research has done little to improve our health as a species; rather, it has often prioritized the profits of large food corporations. For centuries, humans have studied food. The field of food science began in the early 1800s when English chemist William Prout identified the three main components of food: fat, protein, and carbohydrates. Shortly after, German scientist Justus von Liebig added a few new minerals to this list and claimed to have uncovered the mystery of animal nutrition. This marked the beginning of “nutritionism,” an ideology that views food primarily for its nutritional value rather than its taste or cultural significance.
Liebig later created the first baby formula, which consisted of cow’s milk, wheat flour, malted flour, and potassium bicarbonate. Unfortunately, this formula proved to be a failure, as babies fed exclusively on it suffered serious health issues. Despite this, scientists continued to break down food into its smallest elements to unlock its nutritional secrets.
As we entered the 20th century, the Kellogg Empire rose to prominence. John Harvey Kellogg, considered a diet guru at the time, launched an unfounded campaign against animal protein to promote his snacks and cereals. He convinced the public that protein led to health issues, including the spread of toxic bacteria and even obsessive behaviors.
In the mid-1900s, the focus shifted to fat as Americans began to gain weight. A prevailing belief emerged that eating fat makes you fat, supported by science and media that demonized fat. Consequently, grocery store aisles became filled with low-fat and non-fat products. However, further investigation revealed that many studies from the 1960s and 70s that condemned fat were funded by sugar companies, similar to how the tobacco industry promoted misleading health claims about cigarettes.
Today, the narrative continues with packaged foods boasting health labels like “no carbs” and “sugar-free.” Current science indicates that some fats, such as monounsaturated and polyunsaturated fats found in fish, seeds, nuts, olive oil, and avocados, are essential for a healthy diet. These fats help absorb vitamins and minerals and are crucial for various bodily functions.
Despite the abundance of nutrition science over the last two centuries, the Western world is facing a health crisis. Over 100 million people in the United States have diabetes or prediabetes, about 70% of the population is overweight, and 40% is obese. Heart disease remains the leading cause of death in America. While nutrition science may have good intentions, it has often been manipulated to serve corporate profits rather than public health.
The Western diet’s detrimental effects are starkly illustrated when introduced to isolated populations, such as Aboriginal communities, who traditionally consumed a diet of hunted animals and gathered plants. Upon adopting the Western diet, they experienced skyrocketing rates of obesity, heart disease, and diabetes. However, when they returned to their traditional eating habits, their health improved significantly.
We must consider how different we are from these populations. Additionally, there is a concerning relationship between the healthcare system and food corporations. The unhealthy, addictive foods marketed to the public ensure a steady stream of customers for hospitals and pharmaceutical companies.
For instance, in 2016, Bayer acquired Monsanto, the world’s largest agricultural company, raising questions about why a pharmaceutical company would want control over the food supply. This merger exemplifies how large corporations often prioritize profit over public health, using scientific research to manipulate consumer behavior.
So, what can you do to navigate the complex and often misleading information about food? Here are a few simple guidelines:
1. Avoid eating anything your great-grandmother wouldn’t recognize as food.
2. Steer clear of food products with unfamiliar, unpronounceable ingredients or those with more than five ingredients.
3. Avoid products that make health claims.
4. Shop the peripheries of the supermarket, where fresh foods are typically located, rather than the processed items in the middle aisles.
5. Whenever possible, visit farmers’ markets.
In conclusion, we need to move away from viewing food solely as calories and nutrients. It’s time to reevaluate our relationship with food. Historically, food was central to daily life, from growing and catching to preparing and sharing. Today, many people spend only about an hour a day interacting with food. We often seek instant gratification, wanting quick meals and immediate nutrition.
It’s time to reconnect with the source of our food. If you have the space, consider planting a garden. This connection can lead to improvements in various aspects of your life.
The information in this video is inspired by Michael Pollan’s book “In Defense of Food,” which explores how our relationship with food has evolved over the last two centuries. You can listen to the entire audiobook or any other audiobook on Audible. Visit audible.com/afterschool or text “afterschool” to 500-500 to get a 30-day free trial, which includes a free audiobook and two Audible Originals that are yours to keep even if you cancel.
Audible is great for listening and learning during your commute or workouts. For more interesting videos like this one, please subscribe.
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This version maintains the core message while ensuring clarity and appropriateness.
Food – Any nutritious substance that people or animals eat or drink in order to maintain life and growth. – A balanced diet includes a variety of foods to ensure adequate intake of essential nutrients.
Science – The systematic study of the structure and behavior of the physical and natural world through observation and experiment. – Advances in science have led to a better understanding of how diseases spread and how they can be controlled.
Health – The state of being free from illness or injury, encompassing physical, mental, and social well-being. – Regular exercise and a balanced diet are crucial for maintaining good health.
Nutrition – The process of providing or obtaining the food necessary for health and growth. – Proper nutrition is essential for the development and functioning of the human body.
Obesity – A medical condition characterized by excessive body fat that increases the risk of health problems. – Obesity can lead to serious health issues such as heart disease and diabetes.
Diabetes – A chronic disease that occurs when the pancreas is no longer able to make insulin, or when the body cannot make good use of the insulin it produces. – Managing diabetes requires careful monitoring of blood sugar levels and a healthy lifestyle.
Protein – A macronutrient that is essential to building muscle mass and is found in foods such as meat, dairy, and legumes. – Athletes often consume protein-rich foods to help repair and build muscle tissue after workouts.
Fats – A group of natural esters of glycerol and various fatty acids, which are an important energy source in the diet. – While fats are essential for health, consuming them in excess can lead to weight gain.
Diet – The kinds of food that a person, animal, or community habitually eats. – A diet rich in fruits and vegetables can help reduce the risk of chronic diseases.
Processed – Referring to foods that have been altered from their natural state for safety reasons or convenience. – Processed foods often contain high levels of sugar, salt, and preservatives, which can be detrimental to health if consumed in large quantities.
