Quotes About Food

America's food system is broken.

We spend a trillion dollars a year on food, but it's only 9.4 percent of our expendable income, the lowest percentage of any country on record.

As Michael Pollan says, "a health claim on a food product is a good indication that it's not really food")

For most of us, the idea is to get the number of calories it takes to maintain weight (or fewer, if we're trying to lose), along with a good balance of nutrients. And this is easy: As long as your diet isn't based on junk food, almost any diet that supplies you with enough calories will also supply you with adequate nutrition.

But "fat-free half-and-half" is an abomination, and could not possibly exist in nature or even in a simply processed form; it's frankenfood. That's not a trade-up from anything.

We have a rule of thumb: The longer the shelf life of a food, the shorter the shelf life of the person eating the food! There are exceptions, of course—beans and whole grains keep forever—but it's worth bearing in mind.)

The closest thing I use to beauty products is the grease on the pizza from John's Pizzeria.

When it becomes a revolutionary act to eat real food, we are in trouble.

In the 21st century our tastes buds, our brain chemistry, our biochemistry, our hormones and our kitchens have been hijacked by the food industry.

Most schools have only a microwave or deep fryer, hardly the tools needed to feed our children real, fresh food.

The very fact that we are having a national conversation about what we should eat, that we are struggling with the question about what the best diet is, is symptomatic of how far we have strayed from the natural conditions that gave rise to our species, from the simple act of eating real, whole, fresh food.

The best advice is to avoid foods with health claims on the label, or better yet avoid foods with labels in the first place.

I have experienced some amazing food! Yet when I think about the most luxurious and exquisite meals I have had, visions of simple food made from a few natural ingredients are what most excite me.

If you learn to view food as instructions that influence every aspect of your biology, and learn to combine that knowledge with the joy of cooking, there will be only pleasure and healing.

Traditional cultures always preferred the organs of animals, high in fat.

Calories are important. But it isn't the amount of calories as much as the type of calories you consume that makes a difference in terms of how much you weigh and how healthy you are.

Saturated fat, for instance, is bad when eaten with carbohydrates, but when eaten alone, not so much.

a serving of Prego tomato sauce has two teaspoons of sugar, more than two Oreo cookies.

The quality of our diet matters most.

such as The Blood Sugar Solution Cookbook)

If we accepted the recommendation of the American Heart Association that we eat less than 5 percent of our calories as saturated fat, we would have to ban breast milk. (It contains a whopping 25 percent of its calories as saturated fat.)

When our government policies and agricultural subsidies have supported the flood of an extra 700 calories per person per day into the food system since 1970 (mostly in the form of high-fructose corn syrup from corn and trans fats), we have a problem.

That's why weight and metabolism are not math problems. The quality of the food you eat matters much more than the quantity.

Here's where things get interesting. A 2009 study by Dr. Serge H. Ahmed, Is Sugar as Addictive as Cocaine?, published in the journal Food and Addiction, proved that sugar was eight times as addictive as cocaine.