Should recipes have nutrients?


Should the diet be nutritious?

Martha Rose Shulman, a delicious food writer and cookbook author, gets a lot of nutritional information from her diet. What do I think of this? This is an interview she borrowed from Zester Daily, with photos and links to her work.

Martha Ross shulman’s “add speculation and excitement” (24 September 2009)

Many readers of my “healthy eating” column on the New York times website asked me to combine nutritional analysis with recipes. Today, you don’t need to be a nutritionist to add this information. There are many computer programs that can calculate for you. The problem is that none of the data is particularly accurate. So my editor and I refused. We question the value of Numbers and know that they are too easy to adjust.

I don’t like nutritional data because I’ve never been a nutritionist with a healthy diet, but a chef. I’ve been trying to prepare delicious food that won’t hurt – it’s not too hot, it’s not too fat, it’s focused on plant-based food because it’s the way I like to eat it.

When I was in my 20s, I got a degree in toy nutrition, but I always liked the kitchen to the classroom. I reviewed the “nutrition 101” course, but stopped when we had to remember the formula. I studied biology at the university of Texas. Of course, my professor doubted that I was destined to be the future of science, because I wrote a poem entitled “the Odyssey of my breakfast”, as a poem, as a verse, etc. He gave me a B plus. After organic chemistry, I dropped out and started teaching vegetarian cooking.

However, I hope my readers will be happy. So, when I received dozens of emails asking why I didn’t include it in my column data, after I send email to the email nutritionist Marion Nestle (Marion Nestle), asked her if she want to let the software to do this, I would suggest.

“I don’t know any easy way to do that,” nestle replied. “All use the same database software provide information to the United States department of agriculture and food companies, all of which need to explain, an important reason is related to measurement, if you think about it, you will realize the nutrition with geographic location, soil conditions, climate, transportation and storage of growth and change, so the number of database give only what you actually eat the number of approximation, especially if you don’t have the exact part balance, data is not without significance, is not as important as people imagine, when I saw the calories are classified as anything less than zero, I always smile, nutrition is not so accurate measurement.

Nestle took me to the us national nutrition database, and I saw her point immediately. After I typed “broccoli,” I offered 15 options, including “broccoli, cooked, cooked, drained, and salted.” “Broccoli, ingredients; “Broccoli, flowers, life.” Then I have to figure out a number, whether it’s grams or cups (how do I measure a cup of broccoli?). . . But my recipe calls for “a bunch of broccoli florets.” How do they know how much salt I’m using? Normally, I steam my broccoli — it retains more nutrients than boiling, as far as I know — but it’s not even an option.

I dashed into the garlic. The usda database contains 3 grams of garlic. I called my garlic cloves. My preferred plump weight is 6 to 8 grams, and the medium weight is about 4 grams. Clearly, usda technicians are not from the Mediterranean.

Nutrient analysis encourages us to study foods based on carbohydrates, fats, proteins, vitamins, and other micronutrients. But “nutritionism” does not lead to better health. Michael Poland speaks eloquently in his book “food defense: a predator’s manifesto”. His seven-word motto says almost everything you need to eat healthy: “eat food, mainly plants, not too much.”

Nestle agreed. “I’m against nutritional information,” she told me. “A healthy diet is varied, the basis of relative raw food, don’t eat too much, because of the” real “(relatively unprocessed food contain lots of nutrients needed, but the content and the proportion is different, you don’t have to worry about individual nutrition, because food is complement each other. ”

My readers’ emails keep coming, but I haven’t bought any nutritional software yet. Marion urged me to “resist the pain of nutritional analysis,” and so far I have insisted.

I don’t mind too much if I think the data is fairly accurate and can be put in context. We know from experimental animal studies that it is extremely difficult to induce nutrient deficiency in animals that provide enough calories. The best way to avoid undernutrition is to eat minimally processed foods. If you do, you don’t have to worry about specific nutrients. Vitamin D may be an exception. To do this, go outside and expose your skin to the sun. Even in winter!


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