Food News Blues And Karin Kratina's The Right Thing To Do?

Health and nutrition have been an essential part of life since the beginning of time, but more recently these topics are shared and examined more frequently than ever, especially in America. In Michael Pollan’s article “Our National Eating Disorder,” Claudia Kalb’s “Food News Blues,” and Karin Kratina’s “The Right Thing to Do?” it is made apparent that how we eat may be just as important as what we eat. These three authors make very valid points about American’s obsession with health fads and negative thinking towards many food groups. However, an estimated 160 million Americans are either obese or overweight. (Mokdad) Even with constant media coverage and new studies being conducted and released daily, American’s quest for a quick and simple …show more content…
Pollan touches on some of the fads that America has gone to know and love and then ultimately forget or reject. I especially like his explanation of the omnivore’s dilemma. It makes sense that human brains have evolved to seek out safe foods to ingest. But even though omnivory offers the pleasures of a variety, Americans still lack “a strong, stable culinary tradition” to guide them. (Pollan) In Kratina’s article, she identifies the American idea that food is either “good” or “bad.” Food is essential for life and humans cannot live without it, yet the fear of food is becoming a nationwide tug-of-war. This topic makes me think of my own personal beliefs towards foods and makes me question if I personally have a healthy relationship with how I choose what I …show more content…
When I see my stressed out roommate on the couch with the television on and the entire tub of gelato in her lap, I would consider this type of eating to be unsupportive. In this instance she is feeling taxed with her concentration primarily on her favorite reality show and not on the quality or quantity of gelato she is steadily spooning into her mouth. On the other hand, I consider my experiences with the gelato to be a supportive one. Only when I have an absolutely undeniable sweet tooth, I seek out its undeniable satisfaction. I take two small scoops (around a half cup, the intended serving) and sit down at the dinner table. Slowly, I enjoy the sensational, individual tastes that combine to make a truly delightful and decadent dessert. I eat this undistracted so I can really embrace it bit by bit, instead of heap by heap. I don’t believe this strawberry chocolate truffle gelato is a sin of any sorts, but it must be appreciated in moderation and under supportive