This is the seventh installment of a weekly feature, "Food Rules Friday," featuring a rule from Michael Pollan's newest book, "Food Rules - An Eater's Manual." Michael Pollan is an acclaimed author and whole food/heathy eating advocate. He is the author of the best selling "In Defense of Food" and "The Omnivore's Dillemma."
Rule #7: "Avoid food products containing ingedients a third-grader cannot pronounce."
Another way of reinforcing a concept expressed in previous rules. Keep it simple. Keep it basic. Avoid chemical additives. Ethoxylated diglycerides? I can barely pronounce it!
4 comments:
Most third-graders I've known can't pronounce "spaghetti," so I guess we should avoid it. ;-)
LOL-- Yes, "spaghetti" is a word that many kids have trouble with, but I'll take my chances with it, since it is made from basic, healthy, staple ingredients! ;-)
Actually, I don't understand why people eat spaghetti. Since all pastas are basically the same thing (flour and water), why not eat one that fits neatly on your fork or spoon (macaroni, penne, rigatoni, etc.) rather than one you have to fight with to get it on your fork only to have half of it fall off midway between your plate and your mouth splattering sauce all over your freshly laundered shirt?
I infuriate Italians because I cut spaghetti with my knife and fork into bite-sized pieces. LOL
I've often wondered how the seemingly hundreds of pasta varieties came about. They almost all taste the same, just have a different shape.
I do the roll the spaghetti up on the fork thing. Also like to wear a red shirt!
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