Omnivore's Dilemma By Michael Pollan

There isn’t just a single dilemma in our everyday lives. Whether we know it or not, our lives are shadowed by the great dilemma that all omnivore’s face in their daily lives. It’s the “Omnivore’s Dilemma” that destroys the insides of humans without any necessary or critical warnings. “The Omnivore’s Dilemma,” by Michael Pollan is unlike many other books. It’s not a book that someone would naturally want to read but it’s what is implied by that book that billions of people around the world do not know about. As omnivore’s, humans can eat whatever they want. But do they really know the secrets behind their food. That is in fact, the exact point that Pollan tries to make in this book. Regardless, is the man really trying to scare us with the …show more content…
It is true that with the unset of human development in many areas thousands of animals might have been affected in many negative ways. However, humans are also part of the food chain and it isn’t a crime to treat animals in such harsh ways. It’s important to know that humans have developed their minds in ways that can benefit them, just like other animals who kill each other to find more efficient way of living. That being said, processing foods through so many of these processes isn’t such a bad thing to do, since it helps deal with casualties that people around the world face every day. For example, the world’s population is increasing every day and it is said that in years to come, there might not be enough food to feed everyone in this planet. Scientists need to be able to make more efficient so it doesn’t cost too much and can be produced at a very fast rate. Industries also need to make money so it important that the food they sell is also abundant and cheap so ultimately they end up having a larger bargain over the money. For example, Pollan talks about how scientists have developed high fructose corn syrup. It is like sugar, but much less cheaper and can be used much more efficiently. A quote form the passage is, “Read the food labels in your kitchen and you’ll find that GFCS is everywhere. It’s not just in our soft drinks or snack foods, but in ketchup and mustard, the breads and cereals, the relishes and crackers, and hot dogs and hams,” (page 79). This shows how so many products use this new fructose in the ingredients. It helps lower the costs and feed much more people. When we realize that what we are eating is so unique and processed through scientific marvels in order to help save lives, we realize that it really isn’t that bad of a thing to