Michael Pollan is a food activist, journalist, and bestselling author whose books have revolutionized the way Americans think about food. What you may not realize is that Pollan is a man obsessed by live-fire cooking and he devotes the first section of his most recent book, Cooked, to the art and history of barbecue.
With these movies, we see two reactions by Big Agriculture and Big Food to documentaries sounding the alarm about America's systemic problems with food, from how it's produced, marketed, and regulated to its final impact on eaters suffering from a growing list of ailments. But both responses are ultimately problematic.
In the aftermath of his commentary about butter in the New York Times, Mark Bittman and I -- along with several others, including Dr. Dariush Mozzafarian from Harvard, one of the authors of the study that set this all in motion -- were invited to discuss the health effects of butter on the NPR program, "On Point," this morning.
Fortified junk food is still junk food. It isn't only what a food doesn't contain (i.e., those nutrients) that makes it dubious. It's what it does contain. The addition of vitamins and minerals does nothing to exonerate junk foods of their standard provisions of added sugars, added salt, artificial flavorings, artificial colorings, inflammatory fats, high glycemic starches, and willfully irresistible calories.