Do you ever feel like nutrition advice is too technical? Eat less carbohydrates, less saturated fats, more omega 3’s!!! Michael Pollan, author of In Defense of Food, thinks it is. His book is more of a food and nutrition philosophy rather than a diet book, and I find myself agreeing with some of his basic concepts.

The first line of the introduction sums it up…”eat food, less of it, mostly plants.”. Sounds simple, right? But as Pollan goes on to describe the “nutrition-industrial complex” we begin to see it may not be as easy as we thought. Manufacturers have co-opted nutrition ideas to use in labeling and product descriptions to increase sales on items that have little to no nutritional value on their own. The latest nutrition fads make their way into products with amazing speed. Look at low fat, low carb, and omega 3 items stocking the shelves today.

Some may think that as a Registered Dietitian / Nutritionist I would be offended by what some people describe as anti-nutritionist stands, but I think Pollan was referring more to people who fuel nutritionism…putting the importance of an individual nutrient over the value of whole foods in general. Most Registered Dietitians prefer to focus on foods rather than specific nutrients and aim to help our clients learn how to navigate the sometimes confusing array of choices presented to them. Knowledge in individual nutrients allows the Registered Dietitian to make specific food recommendations to clients, but most don’t focus solely on one nutrient. Food is at the heart of nutrition, and I for one encourage focusing on whole foods, learning to cook, and cutting back on all the processed junk in our pantries.

If you are looking for a good food philosophy read, check out In Defense of Food by Michael Pollan. And remember, for food and nutrition advice, seek out a Registered Dietitian, the food and nutrition experts!