In the twentieth century, a shift occurred in how we discussed diets, focusing more on consuming nutrients rather than specific foods. This is called nutritionism. We now think of food more in terms of carbohydrates and vitamins rather than fruits and vegetables.
This is problematic because we eat food, not nutrients, and foods behave very differently to nutrients.
This change can be traced back to the food industry and the US government. In the 1950s, US scientists proposed the lipid hypothesis, linking fat and cholesterol consumption (found in meat and dairy) to heart disease.
In 1977, "The Dietary Goals for the United States" was released based on the lipid hypothesis. However, the committee's head, Senator George McGovern, had interests in cattle ranching, creating a conflict of interest. To appease both his interests and powerful food lobbyists, the wording of the recommendations was altered. Instead of advising against meat and dairy, they suggested choosing meats, poultry, and fish low in saturated fat.
We now rely on nutritionists to interpret nutrition for us. Nutritionism has become like a religion, with nutritionists acting as preachers who explain the mysterious commands of nutrition.
Focusing solely on nutrients can lead us to perceive nutrient-rich processed foods as healthier than real food.
The food industry disguised imitation foods by influencing regulations, allowing adulterated food products to be marketed without the label "imitation" as long as they weren't nutritionally inferior. This led to the acceptance of processed foods as actual food.
The influential Dietary Goals of the US, which shaped modern food science, were based on ideology and hypothesis rather than solid evidence. The lipid hypothesis relied on weak studies, and the connection between dietary cholesterol and heart disease was tenuous. However, the Committee on Nutrition and Human Needs faced pressure from the food industry, which stood to benefit from the guidelines.
Nutritionism became dominant, leading to a proliferation of labels like low-fat, no-cholesterol, and high-fiber on various products. People reduced saturated fat but turned to processed foods. Natural whole foods like fruits and vegetables were neglected, while processed products could appear healthy simply by adding "healthy nutrients."
Nutritionism emphasizes what we should consume more of and avoid, often at the expense of the pleasure of eating. Engineered foods focused on scientific objectives and purported health benefits over taste and cultural significance.
Despite the shift towards a more scientific approach, physical health outcomes have been unconvincing.
The rise of low-fat products has coincided with an alarming increase in obesity and diabetes rates in America.
Swapping fats for carbohydrates, as advised by nutritionists, can interfere with metabolism and lead to overeating.
While deaths from heart disease have decreased, hospital admissions for heart attacks have not, indicating that improvements in medical care may have played a larger role in preventing deaths than dietary changes.
The Western Diet, dominated by processed foods with high amounts of refined sugar and flour, is a major contributor to poor health. Research conducted globally indicates that those who avoid the Western diet avoid associated health risks.
In one study, ten Aborigines who adopted a Western diet experienced an increase in weight, blood pressure, and diabetes risk factors, and when they returned to their native hunters-and-gatherers diet, their health problems significantly improved.
We need to emphasize a diet consisting of fresh foods from animals and plants grown in healthy soils. The current Western food industry is ignoring the importance of sourcing and soil quality, as it's a financial threat. Yet, the healthiness of food is intricately tied to these factors. The health of each link in the food chain affects the others. Individual health cannot be separated from the overall health of the entire food ecosystem.
Industrialized food production has led to the simplification and chemical treatment of food, favoring refined/processed foods over whole/natural foods, resulting in the removal of nutrients while adding only a select few that are considered important by food science. The goal has been to make food last longer and be more convenient, prioritizing quantity over quality.
Studies indicate that the nutritional content of refined foods has significantly declined over time.
One apple in 1940 provides the same amount of iron as three apples from today.
White flour is easier to store and convert into energy, but it lacks nutritional value when compared to whole wheat, and it has led to overeating, vitamin deficiencies, and chronic diseases.
Justus von Liebig's early baby formula focused on isolating and concentrating essential nutrients. However, babies fed on this formula were less healthy than breastfed babies.
Before the rise of nutritionism, people relied on their cultural food habits for dietary guidance, often passed down through generations. However, the industrialization of food has eroded this food culture and replaced it with ineffective food science that benefits the food and health industries.
The French paradox highlights how the French, despite consuming nutrients considered toxic by American nutritionists, have lower heart disease rates than Americans who follow engineered low-fat diets. It demonstrates the benefits of the French's love for food and their more natural approach to eating.
We should prioritize recovering a more traditional and healthy food culture, making informed dietary choices based on simple guidelines.
Don't eat anything your great-grandmother wouldn't recognize.
Don't eat anything with a complex ingredient list, as it's an indication of highly processed items.
Be skeptical of food products that make health claims, as these claims are often based on questionable science. You don't see “lowers cholesterol” labels on vegetables.
Eat plants, especially leaves, as they offer abundant nutrients from the soil and are rich in antioxidants that help you fight diseases. Opt for organic plants grown in good soil.
When consuming animal products, opt for sources that eat more leaves and fewer seeds. “You are what you eat eats.”
Maintain a diverse diet with a variety of plants and animals.
“Eat (real) food. Not too much. Mostly plants.”
Focus on the quality of the food, not quantity. Invest more in higher-quality food and eat less of it.
20% of food in the US is eaten in the car. Make an effort to have proper home cooked meals at a dining table with friends or family. Enjoy your food experiences.