Claims on meat and poultry labels are confusing, and trying to determine if they actually have value is even more confusing. After working on this column, I walked into a local supermarket and asked for organic chicken. The butcher handed me a package that said "Free Range" and "Certified Humane," but nothing about its being organic -- yet he insisted it was organic.
The following is designed to help you better determine how the animals you're eating were raised, what they've been fed and how they've been cared for.
This is a real break from tradition. For the first time, I've decided to make the column a single interview. Michael Pollan, the Knight Professor of Science and Environmental Journalism at UC Berkeley, has struck a chord in this country with his back-to-back best-selling books about the foods we eat. Both books, The Omnivore's Dilemma: A Natural History of Four Meals (Penguin, 2006) and In Defense of Food: An Eater's Manifesto (Penguin, 2008), take a good, hard look at the food we eat and how it's made. The Omnivore's Dilemma was named one of the 10 best books of 2006 by The New York Times and The Washington Post. After reading his books, I realized that his take on food was not that of a food zealot or fanatic, but the informed and passionate view of someone who cares about the foods we eat. And his thirst for knowledge about how and what we eat will change the way you look at food forever - so put down that fork (for a minute) and read on for some spectacular insights from best-selling author and quintessential foodie Michael Pollan.
When you're thinking about what to eat, you need to ask yourself, "Will it keep me satisfied, or will I be hungry again in 30 minutes?" "Am I getting the vitamins and minerals I need, or am I just entertaining my mouth (and mind)?" The best food choices are the most nutrient-dense - foods that contain a large number of nutrients (e.g., vitamins, minerals, antioxidants, etc.) for relatively few calories. Here are a few food comparisons that will help you focus a bit more on the total profile of the foods you eat, instead of just the calories. Inculding: McDonald's Hamburger vs. Premium Caesar Salad with Grilled Chicken; Post Shredded Wheat vs. Wheaties; Hummus vs. Kraft French Onion Dip; Brown Rice vs. White Rice; 100 Percent Whole-Grain Bread vs. White Bread
Do all vegetables offer nutritional value? I wondered, so I asked a few nutrition experts - the responses may surprise you. This is part of a continuing series to keep you informed about the benefits of the "not-so-famous" fruits and vegetables.
Claims on meat and poultry labels are confusing, and trying to determine if they actually have value is even more confusing. After working on this column, I walked into a local supermarket and asked for organic chicken. The butcher handed me a package that said "Free Range" and "Certified Humane," but nothing about its being organic -- yet he insisted it was organic. 
This is a real break from tradition. For the first time, I've decided to make the column a single interview. Michael Pollan, the Knight Professor of Science and Environmental Journalism at UC Berkeley, has struck a chord in this country with his back-to-back best-selling books about the foods we eat. Both books, The Omnivore's Dilemma: A Natural History of Four Meals (Penguin, 2006) and In Defense of Food: An Eater's Manifesto (Penguin, 2008), take a good, hard look at the food we eat and how it's made. The Omnivore's Dilemma was named one of the 10 best books of 2006 by The New York Times and The Washington Post. After reading his books, I realized that his take on food was not that of a food zealot or fanatic, but the informed and passionate view of someone who cares about the foods we eat. And his thirst for knowledge about how and what we eat will change the way you look at food forever - so put down that fork (for a minute) and read on for some spectacular insights from best-selling author and quintessential foodie Michael Pollan.
When you're thinking about what to eat, you need to ask yourself, "Will it keep me satisfied, or will I be hungry again in 30 minutes?" "Am I getting the vitamins and minerals I need, or am I just entertaining my mouth (and mind)?" The best food choices are the most nutrient-dense - foods that contain a large number of nutrients (e.g., vitamins, minerals, antioxidants, etc.) for relatively few calories. Here are a few food comparisons that will help you focus a bit more on the total profile of the foods you eat, instead of just the calories. Inculding: McDonald's Hamburger vs. Premium Caesar Salad with Grilled Chicken; Post Shredded Wheat vs. Wheaties; Hummus vs. Kraft French Onion Dip; Brown Rice vs. White Rice; 100 Percent Whole-Grain Bread vs. White Bread
Do all vegetables offer nutritional value? I wondered, so I asked a few nutrition experts - the responses may surprise you. This is part of a continuing series to keep you informed about the benefits of the "not-so-famous" fruits and vegetables.
