Photo by ssoosay

I don’t know the exact numbers, but something like a gazillion of you have asked me for a list of my favorite healthy food and science websites.

Back in the day I used to keep a running blogroll, but it took too much work to maintain and there are politics (and lots of email spam) involved in having a whole page of Summer Tomato dedicated to promoting other sites, so I decided to do away with it.

But questions keep coming from people wanting to know where I find all the stories for my Friday link love posts, my preferred alternative to a permanent blogroll. The unfortunate answer is that I subscribe to an extraordinary number of blogs (you’d probably cry if you saw what I go through every Thursday), and there are too many sites and I edit the list too often for it to be useful for most of you.

That said, I’d be lying if I told you I didn’t have my favorites.

Sadly one of those favorites, the news feed at Food52 (formerly Food News Journal), recently decided to hang up the towel and stopped sending out their daily food links. It was an amazing resource and I’m totally heartbroken. But as a result I’m also now looking for a few more excellent food and health news feeds to supplement my weekly reading, and I need your help.

Below I’ve shared my favorite sites and resources, in no particular order, that I rely on regularly for top-quality content. Though I subscribe to many more than are listed here (and I still get a lot of content from Twitter, Digg, etc.), these are the ones that consistently provide share-worthy content on the web and I would never post on Friday without flipping through them first. I respect these sites tremendously and am looking for more publications of this caliber to add to my collection.

If you think there’s anything I can’t live without, please leave it in the comments and I’ll check it out. Thanks in advance for your help!

Health & Science News

Science Daily – Health and Medicine

Medline

New York Times – Health

LA Times – Booster Shots

Health Blogs

Nutrition Over Easy – Monica Reinagel

Weighty Matters – Yoni Freedhoff

Whole Health Source – Stephan Guyenet

Raw Food SOS – Denise Minger

Dr. Weil’s Daily Blog – Andrew Weil

Mark’s Daily Apple – Mark Sisson

Green Blogs

Treehugger

Ecosalon

Food Safety & Politics

On Food – Mark Bittman

Food Politics – Marion Nestle

Marler Blog – Bill Marler

Grist – Food

Healthy Recipe Blogs

101 Cookbooks

Smitten Kitchen

David Lebovitz

Ruhlman

Simply Recipes

Ruth Reichl

Jenn Cuisine

Sprouted Kitchen

What are you reading?

Collards, Carrots and Lentils (click image for recipe)

Most people consider it common knowledge that healthy food is expensive and unhealthy food is cheap—that’s why we’re all so fat, right?

But for most people it does not need to be this way. Since I upgraded my healthstyle not only have I lost weight and become healthier, I have also managed to save more money.

How?

In a nut shell, I started cooking more at home.

It is a sad reflection on our culture that so many people rely on fast food for their daily sustenance, and my heart goes out to those who truly cannot afford better. But I contend that many of the bad decisions we make about food each day are more an issue of (perceived) convenience than price.

Last I checked burritos in San Francisco averaged over $5. And if you have properly set up your kitchen you will find it actually takes less time to cook a healthy meal than it does to place and fill your order at El Farolito.

Every penny counts in this brutal economy. Here are a few tricks you can use to save a buck and get a little healthier too.

10 Tips For Eating Healthy On A Budget

• Cook at home The most important change I made to save money was to turn cooking at home into my default option rather than rely on neighborhood eateries as my go-to cop out. Eating out is expensive, no matter which way you cut it.
• Shop on weekends If you already have fresh food in the fridge you will be more motivated to cook for yourself instead of going out and spending money. Make the habit of buying food ahead of time and you won’t be as tempted to waste money going out.
• Shop seasonally When choosing what to eat, taste trumps health 90% of the time. (That’s why you rolled your eyes when I suggested you eat fewer burritos.) If you really want to start eating healthy you must want to eat vegetables, and that will only happen if the ones you buy taste delicious. Seasonal, farm fresh produce can completely change how you feel about vegetables and fruits—it also tends to be the best deal in the produce section.
• Shop at the farmers market In my experience the best tasting produce in a chain grocery store is at Whole Foods. But if you have ever been shopping there you know what a dent it can put in your wallet (this does not apply to their non-fresh items, which are competitively priced and often cheaper than other stores). Rather than handing over your Whole Paycheck or settling for less than inspiring options at Safeway, do your weekly produce shopping at your local farmers market. If you shop intelligently (see below) you can get 2 meals for the cost of one burrito.
• Focus on leafy greens Leafy greens like kale, chard, collards, spinach and broccoli are some of the most nutritious, least expensive things you can buy. And this is true at any grocery store, not just the farmers market. Frequently, half a bunch of kale with some beans, grains and herbs is my entire dinner and costs around $1.50. It also takes less than 15 minutes to prepare. Can you beat that?
• Buy in bulk Canned beans are fine, but dried beans taste better and are way cheaper. Grains from the bulk bins at your local health food store are only pennies per serving. Cook these staples in large batches and save them in your freezer for cheap, quick and nutritious food anytime. This is also true of lentils. Just add some greens and you’re good to go.
• Eat less meat This is probably the easiest way to save money. Whether at the grocery store or at restaurants meat is always the most expensive thing on the menu. I do not advocate a vegetarian diet, but limiting meat to once or twice a week is an easy way to cut back on both calories and expenses. If you are worried about protein (you needn’t be) you can eat beans, eggs and lentils instead.
• Use fish from cans Fish is an important part of a healthy diet, but fresh fish can be expensive (especially the wild sustainable kinds). Canned salmon, sardines (boneless, skinless), smoked mackerel and anchovies are inexpensive alternatives for protein, vitamin D and omega-3 fatty acids.
• Make fruit dessert If you think the farmers market is expensive my bet is you spend most of your money on fruits. I am the first to admit that fruit can be very expensive, especially summertime berries and stone fruits. While I do recommend you invest in some high-quality farmers market fruit, it will be easier on your wallet if you consider fruit a treat.
• Think long term I am not arguing that buying every single food item at the farmers market is the cheapest way to shop, but it is almost certainly the healthiest. Our hedonistic tendencies may incline us toward cheap, greasy foods but you should consider what you are really paying for in the long run. Poor diet can be attributed to most cases of heart disease, diabetes, stroke, cancer and a generally difficult, painful life. And I probably don’t need to convince you that a farm fresh salad costs less than a hospital trip and a lifetime of medication. Healthy eating doesn’t have to be expensive, but unhealthy eating can cost you your life.

What are your favorite money saving tips for healthy eating?

This post was originally published on May 20, 2009.

I sat down with Joel recently to talk about his latest book, Folks, This Ain’t Normal. On the outside, Joel does not appear abnormal in the least. He was well dressed, well spoken, extremely polite and fiercely intelligent—a gentleman in every way. But once you get him talking you quickly see that his ideas make him an anomaly in modern society, not because they are far-fetched, but because they come from so many different sides of the political and societal spectrums. People are rarely this thoughtful and well-rounded, and after finishing the book this is the point I keep coming back to.

You are almost certain to disagree with some of Joel’s ideas. Folks, This Ain’t Normal runs the gamut in controversial topics. He touches on politics, religion, the environment (including global warming), sustainable agriculture, big business, peak oil, taxes, protectionism, meat eating, government regulation, women’s role in farming (he told me to my face he’s “sexist”) and likely a few more subjects that will get your blood boiling. But this is not your usual liberal-conservative political banter.

Joel is a thinker, and just a few pages into the book it is clear that he has a more intimate understanding of these topics than most experts and advocates could even dream of. Folks, This Ain’t Normal is by far the best ecology lesson I’ve ever had, and I try to be a responsible person and keep up on sustainable food issues. While most people discuss this subject academically, Joel actually knows how an ecosystem works, because he works with one every day back at Polyface Farm. For example, despite the cries of some environmentalists to do away with cows and replace them with tofu (aka soy beans), Joel explains in detail why a tillage-based crop like soy depletes soil, while a grass-based system of herbivore feeding builds and protects soil, and is necessary for environmental sustainability.

Food politics is another topic where Joel’s position runs flatly against conventional wisdom. Most of us in the food movement agree that Monsanto is the devil, and Joel is no different. But while most foodists lean liberal and think more regulation is the answer, Joel explains why those very regulations are what protect the big companies and put small farms like his out of business (exactly what Monsanto wants). So contrary to what you might guess, his position on this topic is strictly laissez faire.

As mentioned above, there’s almost certainly something that Joel writes that will offend you. (Yes, he takes more than a few shots at urban farmers market goers with award winning poodles—Joel, in my defense I at least use my fancy kitchen and make my own sauerkraut). But I’ll argue that this is precisely why you should read the book. When crafted by a thoughtful, intelligent person, opposing viewpoints are among the most valuable thing in a thinking person’s arsenal. Even if he doesn’t convince you to change your opinion, at least it forces you to question your beliefs, think a little harder and refine your position. There are no worthwhile topics that don’t have valuable insights from both sides of the fence. Thinking is good for you, and it is something that is sadly laking in our current political environment.

In this spirit, the types of people who would certainly benefit from reading Folks, This Ain’t Normal include: vegetarians, carnivores, environmentalists, McDonald’s patrons, farmers market shoppers, Chipotle patrons, Tea Partiers, liberals, Christians, scientists, atheists, politicians, big farmers, small farmers, city folks, country folks, the 99% and the 1%. In short, everyone who eats.

What Joel wants us to understand is that it isn’t him who is historically abnormal. What’s not normal is having no idea where food and water come from, nor how to keep them healthy and safe. In other words, it is the rest of us who have lost the basic life skills necessary for survival. This, he argues, is what isn’t normal.

Grade: A

Note: The audio version of the book is particularly wonderful, since Joel reads it himself.

What’s your normal?

Davis is apparently a medical doctor who treats patients for heart disease and other ailments using a wheat-free diet. Though this isn’t particularly revolutionary I was immediately intrigued by the first chapter of Wheat Belly, which gives a detailed explanation of how modern wheat is different both physically and genetically from the wheat “our grandparents grew up eating.”

How interesting!

He explains that selective breeding and genetic manipulation to increase wheat yield have dramatically changed the chromosome number of modern wheat compared to earlier versions grown before the 1950s. This, he claims, fundamentally changed the molecular properties of wheat and we are supposedly not yet adapted to the new product.

I haven’t gone through all the plant biology to determine if any of these claims hold water, but the premise is fascinating. If modern wheat were really a primary cause of the health issues plaguing Western society, not only would gluten be off the hook (once I started reading I thought this was going to be another gluten-free diet book), but all other grains would be back on the table, even older versions of wheat.

Had Wheat Belly gone on to further explore the differences between modern and traditional wheat and, most importantly, how they affect people differently, then this could have been a groundbreaking book. Unfortunately, that isn’t what this book is really about.

Davis doesn’t present a shred of evidence that modern wheat has a worse (or even different) impact on human health than pre-industrial wheat. The only anecdotal case he makes is that he personally found a farmer who grows traditional wheat, made a loaf of bread, ate it himself and seemed to be fine. This is not science.

Instead the rest of the book focuses on how his patients have benefited from removing wheat (presumably modern) from their diets, a premise that is much easier to swallow but brings us right back to Dr. Atkins. Wheat is the most abundant refined carbohydrate, and refined carbohydrates are almost certainly the biggest contributor to human health problems on the planet. Is it any wonder that eliminating the major one—not to mention the ingredient that is most often paired with sugar—would make people feel better?

When push comes to shove, the bulk of Davis’ argument is not about modern wheat at all, but about the Glycemic Index (GI) of foods (he’s sure to point out that the GI of wheat is even higher than sugar). His prescription is not just wheat elimination or even gluten elimination, but removal of all grains, sugars and starchy foods like potatoes and even beans.

Haven’t I heard this somewhere before?

To his credit, Davis promotes a relatively healthy diet. He discourages the use of gluten-free flour substitutes because for the most part they are just another form of unhealthy food. Though these ingredients can obviously play a role in the lives of people with serious gluten sensitivities, I agree that they do not qualify as health food just because they do not contain gluten. But extrapolating from processed carbohydrates to nutritious whole foods like beans and potatoes that most of us can eat without increasing risk of disease or obesity is less than helpful.

But all my criticisms aside, I think there are some valuable messages in Wheat Belly worth considering. Gluten (and maybe just modern wheat, who knows) is known to be one of the most inflammatory substances consumed by humans and many people would likely benefit from cutting it out. Davis recommends eliminating wheat for 4-8 weeks to see if there is an improvement in symptoms.

If you regularly struggle with any of the following issues, a temporary gluten-free experiment may be worth it for you:

• fatigue
• depression
• arthritis
• irritable bowel syndrome
• autoimmune problems
• attention deficit disorder
• hair loss
• bone loss
• anemia

And there are probably many more. The nice thing is that while eliminating gluten for 4-8 weeks does take some effort, it is still a relatively simple, non-invasive way to troubleshoot health problems and potentially improve your life dramatically. If nothing improves, you can always go back to your bagels and Cheerios. It is important to keep in mind though, that many symptoms require an extended period without gluten before improvement is seen.

To summarize, I really wish Davis had done a better job of convincing me that it is modern wheat and not processed foods in general that is particularly problematic in the Western diet. From that perspective, this book is just another Atkins diet with a better title. That said, I do think Davis does a good job of illustrating how many ways patients could benefit from a temporary wheat elimination. The prescription is easy and harmless, and definitely worth trying if you have health problems you and your doctor can’t seem to solve.

Grade: B-

What did you think of Wheat Belly?

After a month I figured it’s a good time to check back in and give you my latest opinion on the Jawbone Up, since a lot of you are asking. I had only used it for five days when I wrote my last review (below), and how I’ve been using it over the past weeks has definitely evolved.

Apparently a lot of people are having trouble with the device. I’m on my second one (my first wouldn’t charge properly and eventually stopped working), but to be fair I’m on my third Fitbit as well. Since I’ve had the new one I’ve had no problems and it works perfectly (so does the latest Fitbit). I wonder if it’s working better because I stopped wearing it in the shower? Who knows.

I’ve heard a few people say they are having issues with the accuracy of tracking, but mine has consistently registered within a few hundreds steps of Fitbit, a difference that is virtually irrelevant. Someone in the comments here said their device counts steps when they drive their car, pushing the numbers very high. I don’t drive so can’t attest to this issue, but I would be pretty upset if it were true. I’ve also heard that a lot of people lose their plug caps, which hasn’t happened to me but would be annoying. To their credit, from what I understand Jawbone has been cool about replacing devices and caps for those with problems.

Hardware issues aside I still think the Jawbone Up is really cool, and I absolutely love the hourly reminders to get off my ass and move around. I set these myself, so the nudges aren’t a prerequisite for using the device, but I think they are by far the best reason to get the Up. (Are you listening Fitbit?)

As a pedometer, the lack of bluetooth wireless syncing bothers me more than I expected. This is especially true since I’m still using my Fitbit, which has a beautiful display of my steps (not to mention calories, stair flights, miles traveled and the time) at the push of a button. Though plugging the Up into your iPhone is easy enough, to get your data you need to launch the app and sync the device. This takes the better part of a minute and feels very laborious compared to the simplicity of the Fitbit that I can check easily without a second thought.

That said I do love that the Up presents my data in a graphical form that has me making progress toward a defined goal (10,000 steps). There’s something innately inspiring about seeing your activity build over the course of the day, and it is even more powerful when you can see it compared with friends (I’ll get more into the social side shortly). Once again, inspiration is probably the greatest advantage of the Up.

As much as I love data, however, I stopped using the Up to track sleep and food. I’m not a big food tracker anyway, but the interface is a bit too cumbersome despite its attempt at simplicity. It just isn’t very intuitive and doesn’t translate well onto my personal eating style (low-maintenance). I’d be interested to hear if any of you have found a way to make the food tracking worthwhile. If not, I’d recommend Jawbone kill this feature or spend some serious time rethinking how to make it work.

The reason I stopped using the sleep tracker is more rudimentary: I don’t like sleeping with a bracelet on. I think Jawbone did a great job of making a sleek, cool looking device for wearing during the day. But when I sleep I have a tendency to move around a lot and I like to slide my arms under blankets, between pillows and other cozy places. In that setting the Up is obtrusively bulky. As much as I love the idea of naturally waking up every morning during the perfect time in my sleep cycle, it won’t happen for me with the current bracelet design.

Back to the app, the social aspect was the part I was most excited about and it kills me how difficult it is to find friends on Up. Why is there no Facebook or Twitter integration? This is baffling. The search function for friends is ridiculously difficult to use, and I don’t think there is any way to discover other friends who are using the device if you don’t already know they’re on there. From what I understand this is a fairly simple feature to add and I don’t understand why it wasn’t built in at launch. I share Alexia’s dream of Up seamlessly integrating with social services, but for now it’s a major social FAIL.

To summarize, I like the Up and still think it has tremendous potential. I still might choose it over Fitbit for that reason (a lot of these issues can be solved with software updates), as well as the buzz reminders. But if you aren’t the social butterfly I am (or if you happen to be an Android user) at this stage Fitbit is still an excellent alternative if you’re just looking to move more for health reasons.

How is your Up working out?

UPDATE from Jawbone (12/8/11):

I receive this email from Jawbone today guaranteeing a full refund, even without returning your Up. They say that have found a few hardware issues and are stopping production until the problems are fully resolved. There will still be software updates as necessary. Here’s the complete letter from the Jawbone CEO:

Jawbone Up is the coolest pedometer in the history of the universe

November 9, 2011

I don’t write a lot of product reviews, mainly because I don’t use a lot of products. For my healthstyle I prefer simplicity, and until recently the only health tracking I’ve done regularly involves making sure the same jeans fit me year-after-year. Super fancy, I know.

That was until a few months ago when I realized that it is very easy for me to lose track of how much walking I do, which I’ve learned is absolutely critical for maintaining my weight. Since then I’ve been tracking my steps with a Fitbit (that I adore), and in just two months I’m back down to what I consider my ideal size.

But as much as I love my Fitbit, the Jawbone Up I got last weekend is way cooler.

What is it?

Like any pedometer, the Up tracks your steps. I’ve been wearing both my Up and Fitbit for a few days and the numbers are very similar.

Instead of clipping to your pants like the Fitbit, Up is a water-proof wristband that you wear at all times. The Up plugs directly into your iPhone sound port, and syncs with an app that displays the data.

It has three different modes: regular, sleep and active. There is a single button on the device you use to change modes. Generally you keep it in the normal mode, but if you are exercising vigorously the active mode will give you more accurate readings. The sleep mode tracks how much sleep you get and displays when during the night you were in light versus deep sleep.

The Up allows you to track your meals as well, which is powerful when combined with the various challenges you can set up for yourself. For instance, if you take a picture of your lunch and you have also challenged yourself to eat something green at both lunch and dinner, you will have the option of giving yourself credit for that meal.

Up is also proactive. It has a built in vibration that can be used as an alarm clock that gently wakes you up at the right time of your sleep cycle around the time you specify. Or if you want to break the habit of sitting at your desk for long stretches of time, you can have it nudge you if you’ve been inactive for a set amount of time.

Why it’s awesome

Where Up has a huge advantage over Fitbit is how the data is displayed. For the most part the app interface is beautiful and intuitive, making it easy and fun to use. You can scroll through your days and look for the patterns of activity, and the sky appears to cycle between night and day as you look back in time.

The social integration is also way better in Up than Fitbit, and it is highly customizable for any goals you may have. Your engagement can be friendly or competitive, so you can set it up for whatever motivates you best. It’s really fun when there are two devices in one house, it’s a constant competition here over who takes the most steps every day (I always win).

The sleep mode is also awesome. While Fitbit has a sleep mode as well, it’s a pain to use and doesn’t give you much insight. The Up sleep data is more similar to the Zeo personal sleep manager, but has the advantage of not requiring you to sleep with the equivalent of a camping headlamp strapped to your face, which is nice. The sleep data is simple and gives you information that is actually useful.

I also like what they’ve done with the meal tracking. This is usually a tough sell for me, because tracking can easily become way too labor intensive to be practical. The Up only requires a picture, but it is also proactive in that it will remind you to evaluate how you feel a couple hours after the meal. The simplicity is key, and I think this could actually be helpful in selectively building and breaking various eating habits.

I think this app has huge potential for habit building. With the challenges and built in reminders, tracking and nudging has never been more simple. And since the key to habit building is repetition and consistency, these tools are incredibly powerful for making meaningful behavioral changes.

Lastly, the Up is surprisingly cool looking and is relatively comfortable to wear. I expected it to look something like the rubber LIVESTRONG bracelets (which fit better on my ankle than my wrist), but the form factor is much more elegant. I got a black band and I love it, but it also comes in bright red, bright blue or silver, and dark brown, dark red and white are coming soon.

Down sides

So far I don’t have many complaints. There is the obvious disadvantage that it cannot be used if you don’t have an iPhone, but I could write pages about why the iPhone is the best thing I’ve ever bought in my life so I personally don’t think this is a major negative.

There are still a few imperfections in the app UI, which can easily be addressed. For example, it isn’t particularly easy to search for friends to add to teams. But presumably all this will can be fixed in software updates.

It would be nice if the Up tracked elevation like the new Fitbits do. I encourage all of you to be taking the stairs whenever possible, and elevation data is a nice feature in that regard.

My last critique is that you can’t see your data with just a push of a button like you can with Fitbit. The Up requires you take it off and plug it into your phone, which isn’t that much of a hassle but makes me slightly less inclined to check my status.

But considering you’re basically getting Fitbit, Zeo and Health Month rolled into one, at $100 it’s hard to beat.

You can order yours on Amazon or the Jawbone Up website.

What do you think of the new Up?

Photo by Sara Bjork

I have a confession to make: I don’t love to cook.

Sure I like the idea of cooking, and I’m glad that I can cook, but my idea of a perfect day rarely involves spending time in the kitchen.

What I really love is food.

I love to shop for ingredients and envision the delicious dishes I can make with them. I love the taste of fresh, ripe, seasonal produce from the farmers market. I love the way good food makes me feel. I love the knowledge that what I eat helps me thrive.

But cutting stuff up and putting it in a pan isn’t particularly fun for me, though I certainly enjoy the fruits of my labor.

For me cooking is a means to an end. I cook for my own health and happiness, and for whomever I happen to be sharing my time with at the moment.

This is enough for me.

I came to realize my lack of cooking passion over the past several weeks as I’ve watched my fellow food bloggers fret on Twitter over holiday meal plans, perfect cookies and fallen souffles. It became very obvious to me that I had no desire to entertain dozens of people or perfect the quintessential holiday recipe.

I’m proud of the food I make and it’s always important to me to do a good job (I love eating, remember), I just don’t have that extra drive that distinguishes a good cook from a true chef.

For some, cooking is a true passion–they adore being in the kitchen and everything it involves. These are my heroes. They are the brilliant chefs responsible for the exquisite food all over this wonderful city. They construct the fabulous recipes I count on when searching cookbooks and blogs for something new. They photograph the beautiful dishes that inspire me to try a little harder. Without passionate chefs we would not have spectacular food, and I am profoundly thankful for them.

But not all of us can be amazing cooks. Fortunately it isn’t necessary to be a Michelin-rated chef to make delicious food.

Simple, fresh cooking doesn’t require any special talent. It all starts with excellent ingredients and just a few basic techniques that anyone can master with practice.

The moral of the story is that you do not have to be a kitchen ninja (or even particularly enjoy cooking) to be able to feed yourself well on a daily basis. The most important step is getting in the habit of buying good-quality, seasonal food and learning the basic skills you need to whip up something you enjoy.

If you get in the habit of cooking for yourself, it will one day stop feeling like a big ordeal and become second nature. You’ll get faster at chopping, you won’t need to constantly check recipes and measure ingredients, and you’ll intuitively know when and in which order to add things to the pot. But all this takes practice, and if you don’t make a regular habit of cooking for yourself it will continue to be difficult.

The good news is once you are comfortable in the kitchen, more interesting and complex recipes start to sound appealing. This is not necessarily because you learned to love cooking, but simply because it is easier for you.

Once you’ve broken the proficiency barrier you open a world of different dishes and cuisines, unchaining yourself from repetitive stir fries and culinary boredom.

For the non-chef, this is the level of proficiency you want to achieve. You do not have to love cooking to enjoy making dinner. You just have to get beyond the point where you struggle with it. It really isn’t as hard as it sounds.

Why do you cook?

Originally published January 4, 2010.

Flying Toaster

This is our tribute to Steve Jobs and Apple, the Flying Toaster, inspired by one of the original Macintosh screen savers.

I took the day off, but hope you all have a wonderful Halloween weekend.

xoxo

Darya

Do you think that's food you're eating?

Or to put it another way, do you know the difference between real food and food that was designed to fool you into believing it is real?

It might not be as easy as you think.

(Spoiler Alert! If you haven’t seen the original Matrix film yet, crawl out of your cave and go watch it real quick before reading. We’ll wait.)

In the classic film The Matrix, machines of the future create a sophisticated computer program that produces an alternate reality for their human slaves. The program, the Matrix, placates humans into believing they are living normal lives while their bodies are imprisoned in suspended animation.

The Matrix is plugged directly into the brains of humans. They live the Matrix, breathe the Matrix, eat the Matrix. They’ve grown up with it, and have never known any other world.

Now think about a Twinkie or a McNugget. Can you remember life without them? I can’t. These products have always been a part of my world, even though it has been a long time since I’ve eaten them. I have vivid childhood memories of both products–after school snacks with friends, my 10th birthday party–and my memories are happy.

But I’ve learned to refer to Twinkies and food from McDonald’s as products and not foods because, when you think about it, they really aren’t foods. Sure you can eat them, but that just makes them a novelty–something akin to beating up your friends in Mortal Kombat.

“Do you believe that me being stronger or faster has anything to do with my muscles in this place?” -Morpheus

Real food nourishes your body by providing essential building blocks for your cells and organs. The human body evolved alongside real food and is adapted to digest it.

Edible products on the other hand were specifically designed to fool your brain and sensory perception, but your body, cells and organs have no idea what to do with them.

Twinkies and McNuggets are engineered. They do not come from the earth and are not food. Twinkies were created in the Matrix.

Do you think that’s food you’re eating now?

This may sound like rhetorical foodie fluff, but please humor me and entertain the metaphor for a little while longer.

Food should nourish your body and contribute to your overall health. Even foods that are considered fattening–bacon comes to mind–provide nourishment so long as they are based in reality.

But what is a Twinkie? What is a Pringle? What is a McNugget?

BigMacs may look, smell and vaguely taste like food, but if what you are eating is not sustaining your health and is possibly making you sick, isn’t it time to question whether it is food at all?

These are products that were created in a laboratory. They may have started as raw materials from plants, but the plants were never grown to be eaten. Industrial corn, soybeans and the cattle raised on them have been processed and redesigned to the point where they’ve been stripped of anything that allows for them to be reasonably classified as food.

Shouldn’t we then stop calling this stuff food?

Most people will initially reject this idea. Of course food is food. But I’d argue that this opinion is just another product of our environment. Haven’t we always lived in the Matrix of industrial agriculture?

We have coexisted with McDonald’s for so long it seem preposterous to speculate it doesn’t meet the definition of food.

But let’s take a closer look:

Food -noun:

(emphasis mine)

With the exception of the last point, which is clearly philosophical, all these definitions include the word nourishment.

Nourish –verb (used with object)

(emphasis mine)

If it doesn’t provide nourishment, it is not food.

But relying on dictionary definitions is both semantic and impractical. It also becomes confusing when companies market products that are not real food but have added back nutrients to give the appearance of nourishment.

The important question is how do we break free?

Being convinced that these products are not food is not enough. Like the Matrix, McDonald’s is so closely tied to your perception of reality that it can fool you even when you know it isn’t real.

Remember, when Neo makes his first attempt to jump across the building roofs. He doesn’t make it.

“Everybody falls the first time.”

That’s because the Matrix feels so real that not believing it is almost impossible. Likewise, knowing that edible products are not food and that they will in fact make you less healthy is often not enough to prevent you from eating them. Your senses are easily fooled.

But better decisions are not impossible and your food world doesn’t need to be 100% black and green. Even small steps in the right direction, back into reality, can improve your health.

The first small changes you try also make subsequent steps easier.

Unplugging from the industrial food Matrix does not need to happen all at once, but you can extract yourself from it eventually. The first step is starting to see it clearly.

“I’m trying to free your mind, Neo, but I can only show you the door. You’re the one that has to walk through it.”

Are you eating in the Matrix?

For your viewing pleasure: Morpheus is fighting Neo!

This post was inspired by commenter Martin Levac who gave me permission to roll with his awesome idea.

Originally published November 11, 2009.

Photo by mattburns.co.uk

Food marketers have been at it for nearly a century. They’re saving us time, making it ever easier for us to consume their products, and all they ask in return is to charge us a little extra for the “convenience.” Bless their hearts.

When pressed, most of us will acknowledge that the top priority of food marketers is not to make our lives easier or tastier, but to get us to eat (and spend) more. What’s truly remarkable is that despite knowing this, we still parrot and defend their ideas as ardently as if we’d thought of them ourselves.

Do you really believe Krispy Kreme makes the best doughnuts, Ben & Jerry’s makes the best ice cream or life is impossibly difficult without pre-sliced bread? My guess is you probably do, or at least did at some point.

But the reality is none of these things are true, and that we think they are is just a sign of brilliant marketing.

Food isn’t like other products. There are people who buy every single gadget that Apple creates, and if Apple started making twice as many products per year those people would still buy them all. But humans can only eat so much food, which makes it difficult for food companies to expand their market and be competitive.

Enter “added value.”

Sliced bread, instant oatmeal and single serving Go-gurt are all examples of foods designed to be easier to eat. And companies correctly assume that we are happy to pay more for the free time these conveniences allot us.

But does this freedom really make our lives better?

I would never argue that time doesn’t have value. Though I think there is a strong case for slowing down and taking time to eat mindfully, I certainly see the appeal of fast and portable food. As a PhD student, writer and website owner I know what it means to be busy.

But convenience is not the only thing you get when marketers sell you on their products. You also eat more, and you eat worse.

Because sliced bread is easier to eat, people tend to eat more of it, along with whatever they choose to put on top. Additionally, since real bread quickly becomes stale when cut into smaller pieces food companies have had to find new (non-ecofriendly) packaging and add preservatives, dough conditioners and other chemicals to keep breads soft.

The ingredient list on a loaf of Wonder Bread is truly remarkable:

Wheat Flour, Water, High Fructose Corn Syrup or Sugar, Yeast, Contains 2% or Less of: Ferrous Sulfate (Iron), B Vitamins (Niacin, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid), Barley Malt, Soybean Oil, Salt, Calcium Carbonate (Ingredient in Excess of Amount Present in Regular Enriched White Bread), Wheat Gluten, Dough Conditioners (Sodium Stearoyl Lactylate, Mono and Diglycerides, Calcium Dioxide, Datem and/or Azodicarbonamide) Vitamin D3. Calcium Sulfate, Vinegar, Yeast Nutrients (Monocalcium Phosphate, Dicalcium Phosphate, Ammonium Sulfate, Ammonium Phosphate and/or Ammonium Chloride) Cornstarch, Wheat Starch, Soy Flour, Whey, Calcium Propionate (to Retain Freshness), Soy Lecithin.

In contrast the bread I buy at Acme, my local bakery, is made of flour, water, yeast and salt. Special loaves may contain olives or herbs, but you get the general idea.

I have to cut it myself and it doesn’t last long if I leave it on the counter (it freezes absolutely beautifully), but the bread at Acme is also some of the best tasting bread I’ve had in my life.

Are you shocked that my Acme loaf costs around $2, while Wonder Bread costs close to $4?

I don’t eat much bread, because it is not particularly healthy. But I enjoy burgers, pizza, sandwiches, naan and other traditional foods way too much to cut it out completely. Reasonable quantities of bread can easily be incorporated into a healthy diet, particularly if you exercise regularly. But bread is not health food and eating as little as you’re comfortable with is generally a good idea.

We do not need unhealthy foods to be more convenient or less expensive. And if you’re going to put health aside and eat them anyway they should also taste absolutely amazing, not good or even pretty good.

Does pre-sliced bread really make the cut? I don’t think so.

Sliced bread was never a great invention, it was great marketing. ”The best thing since sliced bread” was derived from an ad campaign claiming it’s invention was “the greatest forward step in the baking industry since bread was wrapped.”

The phrase may be perfect for describing brilliant marketing (“The best added value campaign since sliced bread”) but do we really need to continue propagating the message that low-quality convenience food is the best invention of the past 100 years?

If we want a true benchmark for greatness, maybe we should change it to “the greatest thing since the iPhone.”

Just for fun, here’s a video of Seth Godin’s TED talk about marketing and the sliced bread campaign.

How great is your bread?

Originally published September 1, 2010.

Photo by AmandaBreann

When I was 18 few things were further from my mind than health. Sure I enjoyed my status as a thin, relatively fit teenager, but there was virtually no connection in my brain between what I put in my body and how long or happily I would live.

At that time I saw healthy eating as a fringe activity, for granola crunching hippies or men over 60 with beer bellies. I had no reason to worry about heart disease at my age and organic food was way more expensive, so why bother?

But that wasn’t the only reason I avoided the issue. As a self-conscious girl from Southern California, I was very concerned with my weight. People considered me thin, and I had every intention of staying that way. I knew that my obsession with my body image and constant dieting was considered “unhealthy,” but I didn’t care.

From my perspective the message from the media was clear: healthy is the opposite of thin. And when you’re young and think you’re invincible, the choice is obvious. Getting kids to worry about something in the distant future is difficult enough, but when you set it up as the antithesis of their immediate goals you make it nearly impossible.

It wasn’t until years later that I started to appreciate the value of health as an objective. I now understand that healthy is beautiful, and that thin and healthy are not mutually exclusive. Your ideal size is determined largely by genetics, but if you eat well, exercise and take care of yourself not only will your body look the way you want, you’ll also have nicer hair, a clear complexion and brighter eyes. You’ll likely have more energy and feel happier as well.

Sadly, body size is still the focus when most people talk about health. When you’re “too thin,” healthy means eating more regardless of quality. When you’re overweight, healthy means losing weight no matter how you accomplish it. But in the long term health is a reflection of your daily habits and is determined by things like the quality and diversity of your diet, how often and vigorously you exercise, exposure to environmental toxins and other factors.

While body weight can certainly be an indicator of health problems and sometimes reflect improvements, it’s important to understand that the message we send about health can backfire if these two things are inextricably linked.

How do you define health?