Marion Nestle Quotes

BASICS OF DIET AND HEALTH The basic principles of good diets are so simple that I can summarize them in just ten words: eat less, move more, eat lots of fruits and vegetables. For additional clarification, a five-word modifier helps: go easy on junk foods.

To speak only of food inspections: the United States currently imports 80% of its seafood, 32% of its fruits and nuts, 13% of its vegetables, and 10% of its meats. In 2007, these foods arrived in 25,000 shipments a day from about 100 countries. The FDA was able to inspect about 1% of these shipments, down from 8% in 1992. In contrast, the USDA is able to inspect 16% of the foods under its purview. By one assessment, the FDA has become so short-staffed that it would take the agency 1,900 years to inspect every foreign plant that exports food to the United States.

Food safety oversight is largely, but not exclusively, divided between two agencies, the FDA and the USDA. The USDA mostly oversees meat and poultry; the FDA mostly handles everything else, including pet food and animal feed. Although this division of responsibility means that the FDA is responsible for 80% of the food supply, it only gets 20% of the federal budget for this purpose. In contrast, the USDA gets 80% of the budget for 20% of the foods. This uneven distribution is the result of a little history and a lot of politics.

The real question here is how you -- as a reader, eater, and citizen -- can recognize and protect yourself against the onslaught of misleading information and advice that results from food-company manipulation of nutrition research and practice. Everyone eats. Food matters. All of us need and deserve sound nutrition advice aimed at promoting public health -- not corporate commercial interests.

The foods that sell best and bring in the most profits are not necessarily the ones that are best for your health, and the conflict between health and business goals is at the root of public confusion about food choices. Where diets get confusing is in the details: so many nutrients, so many foods,

Unbelievable as it may seem, one-third of all vegetables consumed in the United States come from just three sources: french fries, potato chips, and iceberg lettuce.

If you would like the FDA to keep a sharper eye on health claims on food products, you need to convey that sentiment to your congressional representatives.

Food choices are about your future and that of your children. They are about nothing less than democracy in action.

If a food looks like it should have more calories than is stated on the label, it probably does.

To summarize the soy-food situation: soy companies produce about 25 billion pounds of meal and oil every year for your use, much of it federally subsidized, that they are eager to get you to buy.

If you would like food manufacturers to explain more about the chemical ingredients listed on food labels, take up this matter with your congressional representatives. Congress tells the FDA what to do.

You get a lot more calories for the price of hamburgers and french fries than you do for carrots, not least because the government subsidizes the production of corn and soybeans, the basis of cheap corn sweeteners and vegetable oil.

Controlling SE is not rocket science; all it requires is immediate refrigeration of newly laid eggs (to stop bacterial growth), sampling eggs and testing them to see if they are carrying SE, and diverting eggs that test positive out of the supply of shell eggs.

fat), yet both are as healthful as can be. The foods that sell best and bring in the most profits are not necessarily the ones that are best for your health, and the conflict between health and business goals is at the root of public confusion about food choices.

At the moment, world hunger and starvation have everything to do with politics. Political conflicts, insufficient responses to natural disasters, corrupt political institutions, and inequalities in income and education constitute what public health practitioners call the 'root' causes of hunger and malnutrition.

This book exposes the ways in which food companies use political processes—entirely conventional and nearly always legal—to obtain government and professional support for the sale of their products. Its twofold purpose is to illuminate the extent to which the food industry determines what people eat and to generate much wider discussion of the food industry’s marketing methods and use of the political system.

When should you be skeptical? Any time you see a report that a single food, beverage, supplement, food product, or ingredient causes or reduces the risk for obesity, heart disease, type 2 diabetes, or cancer, it is a good idea to envision a red warning flag flying high in the air. The studies may have identified associations between the food factor and the disease, but associations can be due to any number of other causes. Dietary patterns, not single factors, are what matter to health. Look out for words like “miracle” or “breakthrough.” Science tends to proceed in small increments and rarely works that way. And please be especially skeptical of “everything you thought you knew about nutrition is wrong.” Science does not work that way, either. Whenever you see “may” or “might”—as in “may reduce the risk of heart disease” or “might improve cognition in the elderly”—recognize that these also mean “may not” or “might not.” Overall, it is always a good idea to ask whether study results seem plausible in the light of everything else you know. As an eater, you should be wary of media hype about whether fat or sugar is a more important cause of health problems. This question ignores basic principles of nutrition: we eat foods, not nutrients, and how much we eat is often just as important as what we eat. Diets of enormous variety, from Asian diets traditionally based on rice (carbohydrates that convert to sugar in the body) to Mediterranean diets rich in olive oil (fat), can all promote long and healthy lives. The basic principles of eating healthfully have remained remarkably constant over the years: eat a wide variety of relatively unprocessed foods in reasonable amounts. Note that these same dietary principles apply to prevention of the entire range of diet-related chronic diseases. If an industry-funded study claims miraculous benefits from the sponsor’s products, think, “Advertising.

The problem starts with the nutrient. Most nutritional science involves studying one nutrient at a time, a seemingly unavoidable approach that even nutritionists who do it will tell you is deeply flawed. “The problem with nutrient-by-nutrient nutrition science,” points out Marion Nestle, a New York University nutritionist, “is that it takes the nutrient out of the context of the food, the food out of the context of the diet, and the diet out of the context of the lifestyle.

If you're in livestock, certainly Allan Savory, Jim Gerrish, Stan Parsons, Andre Voisin, and Allan Nation are high on the list. For general farming, J. I. Rodale, Ed Faulkner, Sir Albert Howard, Louis Bromfield, George Henderson, and Charles Walters come to mind. And for cultural anchoring, how about Wendell Berry, Barbara Kingsolver, Michael Ableman and Fred Kirschenman, Marion Nestle, Joan Gussow, Michael Pollan, and Gary Zimmer. In the culinary world, it's Alice Waters and Dan Barber. In the crop world, it's Colin Seis and Gabe Brown.