Omnivore's Dilemma Book Review
The Omnivores Dilemma
“A number seven, no pickles, with a large sprite please. Oh, can we have some extra ketchup with that as well?” This answer may resemble something near how most people would respond to Pollans question, “What should we have for dinner?” posed at the beginning of his book, The Omnivores Dilemma. Pollan breaks his book down into three major components, the preface, the process, and the person. By clearly identifying what he is examining, and through firsthand experience, Pollan was able to discuss American diet, and all that goes along with it.
As consumers, the general public has a common knowledge of the things they buy, but mainly this knowledge only comes from firsthand experience in being the consumer. Corn is at the center of the universe in the symbiotic relationship between the product and consumer with out a doubt. This doesn’t apply to those who are extremely picky in what they eat, and the processes it goes through before it reaches them. The majority of the general public eats a considerable amount of corn, in excess of 40% of their daily caloric intake. What sticks out the most in this section is the re-emergence of the Atkins diet, or the “low carb” diet. It’s typical of our country to try and gain the most benefit by doing the least amount of work. This diet really had people thinking that on a reduced carbohydrate, or no carbohydrate diet, that one could lose weight, moreover lose fat. Although the science behind this diet is very sound, it is quite difficult to carry out. “To switch your body from burning primarily carbohydrates (in the form of glucose) to burning primarily fat (including your body fat) for energy.” (Atkins) The first overall step to the Atkins diet which sounds relatively simple, but in all actuality is quite difficult. Consuming 20 grams of carbohydrates daily is extremely difficult when expected to eat four through six small meals. Just to grasp an idea of what contains 20 grams of
“A number seven, no pickles, with a large sprite please. Oh, can we have some extra ketchup with that as well?” This answer may resemble something near how most people would respond to Pollans question, “What should we have for dinner?” posed at the beginning of his book, The Omnivores Dilemma. Pollan breaks his book down into three major components, the preface, the process, and the person. By clearly identifying what he is examining, and through firsthand experience, Pollan was able to discuss American diet, and all that goes along with it.
As consumers, the general public has a common knowledge of the things they buy, but mainly this knowledge only comes from firsthand experience in being the consumer. Corn is at the center of the universe in the symbiotic relationship between the product and consumer with out a doubt. This doesn’t apply to those who are extremely picky in what they eat, and the processes it goes through before it reaches them. The majority of the general public eats a considerable amount of corn, in excess of 40% of their daily caloric intake. What sticks out the most in this section is the re-emergence of the Atkins diet, or the “low carb” diet. It’s typical of our country to try and gain the most benefit by doing the least amount of work. This diet really had people thinking that on a reduced carbohydrate, or no carbohydrate diet, that one could lose weight, moreover lose fat. Although the science behind this diet is very sound, it is quite difficult to carry out. “To switch your body from burning primarily carbohydrates (in the form of glucose) to burning primarily fat (including your body fat) for energy.” (Atkins) The first overall step to the Atkins diet which sounds relatively simple, but in all actuality is quite difficult. Consuming 20 grams of carbohydrates daily is extremely difficult when expected to eat four through six small meals. Just to grasp an idea of what contains 20 grams of
Cited: Atkins, Charles. "Atkins Phase 1." Atkins. Atkins Nutrionals, 2011. Web. 14 Feb. 2011. . Pollan, Michael. The Omnivore 's Dilemma: A Natural History of Four Meals. New York: Penguin, 2006. Print.