Food Rules: An Eater's Manual

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Overview

#1 New York Times Bestseller

A definitive compendium of food wisdom

Eating doesn’t have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become bestselling author Michael Pollan’s trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating ...

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Overview

#1 New York Times Bestseller

A definitive compendium of food wisdom

Eating doesn’t have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become bestselling author Michael Pollan’s trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It’s an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, “What should I eat?”

"In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called Food Rules: An Eater’s Manual, by Michael Pollan." —Jane Brody, The New York Times

"The most sensible diet plan ever? We think it's the one that Michael Pollan outlined a few years ago: “Eat food. Not too much. Mostly plants.” So we're happy that in his little new book, Food Rules, Pollan offers more common-sense rules for eating: 64 of them, in fact, all thought-provoking and some laugh-out-loud funny." —The Houston Chronicle

" It doesn't get much easier than this. Each page has a simple rule, sometimes with a short explanation, sometimes without, that promotes Pollan's back-to-the-basics-of-food (and-food-enjoyment) philosophy." —The Los Angeles Times
 
"A useful and funny purse-sized manual that could easily replace all the diet books on your bookshelf."  —Tara Parker-Pope, The New York Times

Michael Pollan’s newest book Cooked: A Natural History of Transformation—the story of our most trusted food expert’s culinary education—was published by The Penguin Press in April 2013.

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Editorial Reviews

From Barnes & Noble

The best of bestsellers deserve to be reissued and refreshed. Michael Pollan's 2009 Food Rules won legions of disciples with its clear, informed ways to navigate through our truly treacherous food landscape. Among them was The New York Times' Jane Brody. "In the more than four decades that I have been reading and writing about the findings of nutritional science," she wrote, "I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called Food Rules." Now that appetizing table setter is back in a new edition with an enhanced text and illustrations by the incomparable Maira Kalman (The Elements of Style; The Principles of Uncertainty). A classic lifesaver. (P.S. A NOOK Book of the original edition is also available: 9781101163160, $9.99.)

Jane Brody
In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called Food Rules: An Eater's Manual, by Michael Pollan.
The New York Times
From the Publisher
"In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called Food Rules: An Eater’s Manual, by Michael Pollan." —Jane Brody, The New York Times 

"The most sensible diet plan ever? We think it's the one that Michael Pollan outlined a few years ago: “Eat food. Not too much. Mostly plants.” So we're happy that in his little new book, Food Rules, Pollan offers more common-sense rules for eating: 64 of them, in fact, all thought-provoking and some laugh-out-loud funny." —The Houston Chronicle

" It doesn't get much easier than this. Each page has a simple rule, sometimes with a short explanation, sometimes without, that promotes Pollan's back-to-the-basics-of-food (and-food-enjoyment) philosophy." —The Los Angeles Times
 
"A useful and funny purse-sized manual that could easily replace all the diet books on your bookshelf."  —Tara Parker-Pope, The New York Times

Library Journal
12/01/2013
Multi-award-winning food writer Pollan packs a punch in this slim volume, providing readers with simple guidelines that will inform their diet. Those strapped for time, who want to eat more healthfully without the constraints of a complicated or unrealistic regime, will find this book essential.
Kirkus Reviews
What should you eat? How should you eat it? Pollan, doyen of all things food-related, serves up the answers in this jauntily illustrated version of his 2009 book. Whether Kalman's innocent, pleasantly goofy sketches (similar to those of Roz Chast) add much to the proceedings will be a matter for the beholder's eye. Much more serious, even with a few playful moments, is Pollan's text, which opens with a stinging denunciation of the state of nutrition science (it's "today approximately where surgery was in the year 1650"). And what should we eat? The author's answer is simple on its face: food. The answer takes on complexity as his rules elaborate on it: Food, by his reckoning, has fewer than three ingredients of which sugar is not the first, is mostly vegetable and would be recognizable to your great-grandmother as, well, food. Much of the overprocessing, oversweetening and generally over-everything of our current diet, writes the author, is a fairly recent development. Pollan finds good guidance in the grandmotherly saw, "Better to pay the grocer than the doctor," and he advises paying more for better food and getting away from the problematic Western diet that yields so much obesity, heart disease, diabetes and kindred maladies. He recommends the wisdom in the French Je n'ai plus faim, "I'm not hungry anymore," as opposed to the English "I'm full." (You want healthy? Then eat to 80 percent of capacity. Don't get full.) But Pollan usually avoids preachiness, and he closes with the most welcome admonition of all--to let down your guard every now and again and have some fun with a piece of pizza or greasy fistful of cheeseburger. A pleasure for foodies and a fine gift for anyone who prizes a good meal--but maybe not if that person works for General Mills or in the advertising biz.
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Product Details

  • ISBN-13: 9780143124108
  • Publisher: Penguin Publishing Group
  • Publication date: 10/29/2013
  • Pages: 224
  • Sales rank: 202,862
  • Product dimensions: 5.00 (w) x 7.40 (h) x 0.60 (d)

Meet the Author

Michael Pollan
MICHAEL POLLAN is the author of six previous books, including Food Rules, In Defense of Food, The Omnivore’s Dilemma, and The Botany of Desire, all New York Times bestsellers. A longtime contributor to The New York Times Magazine, Pollan is the recipient of the James Beard Award and is also the Knight Professor of Journalism at Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world. His most recent book, Cooked: A Natural History of Transformation, was published by The Penguin Press in April 2013.

www.michaelpollan.com
 

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    1. Hometown:
      San Francisco Bay Area, California
    1. Date of Birth:
      February 6, 1955
    2. Place of Birth:
      Long Island, New York
    1. Education:
      Bennington College, Oxford University, and Columbia University
    2. Website:

Read an Excerpt

Introduction

Eating in our time has gotten complicated—needlessly so, in my opinion. I will get to the“needlessly”part in a moment, but consider first thecomplexity that now attends this most basic of creaturelyactivities. Most of us have come to rely on expertsof one kind or another to tell us how to eat—doctors anddiet books, media accounts of the latest findings innutritionalscience, government advisories and foodpyramids, the proliferating health claims on foodpackages. We may not always heed these experts’ advice,but their voices are in our heads every time we orderfrom a menu or wheel down the aisle in the supermarket.Also in our heads today resides an astonishingamount of biochemistry. How odd is it that everybodynow has at least a passing acquaintance with words like“antioxidant,” “saturated fat,” “omega-3 fatty acids,”“carbohydrates,” “polyphenols,” “folic acid,” “gluten,”and “probiotics”? It’s gotten to the point where we don’tsee foods anymore but instead look right through themto the nutrients (good and bad) they contain, and ofcourse to the calories—all these invisible qualities inour food that, properly understood, supposedly holdthe secret to eating well.

But for all the scientific and pseudoscientific foodbaggage we’ve taken on in recent years, we still don’tknow what we should be eating. Should we worry moreabout the fats or the carbohydrates? Then what aboutthe “good” fats? Or the “bad” carbohydrates, like highfructosecorn syrup? How much should we be worryingabout gluten? What’s the deal with artificial sweeteners? Is it really true that this breakfast cereal willimprovemy son’s focus at school or that other cerealwill protect me from a heart attack? And when dideating a bowl of breakfast cereal become a therapeuticprocedure?

A few years ago, feeling as confused as everyoneelse, I set out to get to the bottom of a simple question:What should I eat? What do we really know about thelinks between our diet and our health? I’m not a nutritionexpert or a scientist, just a curious journalisthoping to answer a straightforward question for myselfand my family.

Most of the time when I embark on such an investigation,it quickly becomes clear that matters are muchmore complicated and ambiguous—several shadesgrayer—than I thought going in. Not this time. Thedeeper I delved into the confused and confusingthicket of nutritional science, sorting through thelong-running fats versus carbs wars, the fiber skirmishesand the raging dietary supplement debates, thesimpler the picture gradually became. I learned that infact science knows a lot less about nutrition than youwould expect—that in fact nutrition science is, to putit charitably, a very young science. It’s still trying tofigure out exactly what happens in your body when yousip a soda, or what is going on deep in the soul of acarrot to make it so good for you, or why in the worldyou have so many neurons—brain cells!—in your stomach,of all places. It’s a fascinating subject, and somedaythe field may produce definitive answers to thenutritional questions that concern us, but—as nutritioniststhemselves will tell you—they’re not there yet.Not even close. Nutrition science, which after all onlygot started less than two hundred years ago, is todayapproximately where surgery was in the year 1650—verypromising, and very interesting to watch, but are youready to let them operate on you? I think I’ll wait awhile.But if I’ve learned volumes about all we don’t knowabout nutrition, I’ve also learned a small number ofvery important things we do know about food andhealth. This is what I meant when I said the picture gotsimpler the deeper I went.

There are basically two important things you needto know about the links between diet and health, twofacts that are not in dispute. All the contending partiesin the nutrition wars agree on them. And, even moreimportant for our purposes, these facts are sturdyenough that we can build a sensible diet upon them.

Here they are:

Fact 1. Populations that eat a so-called Western diet—generally defined as a diet consisting of lots of processedfoods and meat, lots of added fat and sugar, lotsof refined grains, lots of everything except vegetables,fruits, and whole grains—invariably suffer from highrates of the so-called Western diseases: obesity, type 2diabetes, cardiovascular disease, and cancer. Virtuallyall of the obesity and type 2 diabetes, 80 percent of thecardiovascular disease, and more than a third of allcancers can be linked to this diet. Four of the top tenkillers in America are chronic diseases linked to thisdiet. The arguments in nutritional science are notabout this well-established link; rather, they are allabout identifying the culprit nutrient in the Westerndiet that might be responsible for chronic diseases. Isit the saturated fat or the refined carbohydrates or thelack of fiber or the transfats or omega-6 fatty acids—orwhat? The point is that, as eaters (if not as scientists),we know all we need to know to act: This diet, for whateverreason, is the problem.

Fact 2. Populations eating a remarkably wide rangeof traditional diets generally don’t suffer from thesechronic diseases. These diets run the gamut from onesvery high in fat (the Inuit in Greenland subsist largelyon seal blubber) to ones high in carbohydrate (CentralAmerican Indians subsist largely on maize and beans)to ones very high in protein (Masai tribesmen in Africasubsist chiefly on cattle blood, meat, and milk), to citethree rather extreme examples. But much the sameholds true for more mixed traditional diets. What thissuggests is that there is no single ideal human diet butthat the human omnivore is exquisitely adapted to awide range of different foods and a variety of differentdiets. Except, that is, for one: the relatively new (inevolutionary terms) Western diet that most of us noware eating. What an extraordinary achievement for acivilization: to have developed the one diet that reliablymakes its people sick! (While it is true that wegenerally live longer than people used to, or than peoplein some traditional cultures do, most of our addedyears owe to gains in infant mortality and child health,not diet.)

There is actually a third, very hopeful fact thatflows from these two: People who get off the Westerndiet see dramatic improvements in their health. Wehave good research to suggest that the effects of theWestern diet can be rolled back, and relatively quickly.*In one analysis, a typical American population that departedeven modestly from the Western diet (and lifestyle)could reduce its chances of getting coronaryheart disease by 80 percent, its chances of type 2 diabetesby 90 percent, and its chances of colon cancer by70 percent.*

* For a discussion of the research on the Western diet and itsalternatives see my previous book, In Defense of Food (NewYork: Penguin Press, 2008). Much of the science behind therules in this book can be found there.

Yet, oddly enough, these two (or three) sturdy factsare not the center of our nutritional research or, forthat matter, our public health campaigns around diet.Instead, the focus is on identifying the evil nutrient inthe Western diet so that food manufacturers mighttweak their products, thereby leaving the diet undisturbed,or so that pharmaceutical makers might developand sell us an antidote for it. Why? Well, there’sa lot of money in the Western diet. The more you processany food, the more profitable it becomes. The healthcareindustry makes more money treating chronicdiseases(which account for three quarters of the $2trillion plus we spend each year on health care in thiscountry) than preventing them. So we ignore the elephantin the room and focus instead on good and evilnutrients, the identities of which seem to change withevery new study. But for the Nutritional IndustrialComplex this uncertainty is not necessarily a problem,because confusion too is good business: The nutritionexperts become indispensable; the food manufacturerscan reengineer their products (and health claims)to reflect the latest findings, and those of us in themedia who follow these issues have a constant streamof new food and health stories to report. Everyone wins.Except, that is, for us eaters.

* The diet specified in this analysis is characterized by a lowintake of transfats; a high ratio of polyunsaturated fats to saturatedfats; a high whole-grain intake; two servings of fish aweek; the recommended daily allowance of folic acid; and atleast five grams of alcohol a day. The lifestyle changes includenot smoking, maintaining a body mass index (BMI) below 25,and thirty minutes a day of exercise. As the author Walter Willettwrites, “[T]he potential for disease prevention by modestdietary and lifestyle changes that are readily compatible withlife in the 21st century is enormous.” “The Pursuit of OptimalDiets: A Progress Report,” Nutritional Genomics: Discovering thePath to Personalized Nutrition, eds. Jim Kaput and Raymond L.Rodriguez (New York: John Wiley & Sons, 2006).

As a journalist I fully appreciate the value of widespreadpublic confusion: We’re in the explanationbusiness, and if the answers to the questions we exploregot too simple, we’d be out of work. Indeed, I hada deeply unsettling moment when, after spending acouple of years researching nutrition for my last book,In Defense of Food, I realized that the answer to the supposedlyincredibly complicated question of what weshould eat wasn’t so complicated after all, and in factcould be boiled down to just seven words:

Eat food. Not too much. Mostly plants.

This was the bottom line, and it was satisfying tohave found it, a piece of hard ground deep down at thebottom of the swamp of nutrition science: seven wordsof plain English, no biochemistry degree required. Butit was also somewhat alarming, because my publisherwas expecting a few thousand more words than that.Fortunately for both of us, I realized that the story ofhow so simple a question as what to eat had ever gottenso complicated was one worth telling, and that becamethe focus of that book.

The focus of this book is very different. It is muchless about theory, history, and science than it is aboutour daily lives and practice. In this short, radicallypared-down book, I unpack those seven words of adviceinto a comprehensive set of rules, or personal policies,designed to help you eat real food in moderation and,by doing so, substantially get off the Western diet. Therules are phrased in everyday language; I deliberatelyavoid the vocabulary of nutrition or biochemistry,though in most cases there is scientific research toback them up.

This book is not antiscience. To the contrary, inresearching it and vetting these rules I have made gooduse of science and scientists. But I am skeptical of a lotof what passes for nutritional science, and I believethat there are other sources of wisdom in the world andother vocabularies in which to talk intelligently aboutfood. Human beings ate well and kept themselveshealthy for millennia before nutritional science camealong to tell us how to do it; it is entirely possible to eathealthily without knowing what an antioxidant is.So whom did we rely on before the scientists (and,in turn, governments, public health organizations,and food marketers) began telling us how to eat? Werelied of course on our mothers and grandmothers andmore distant ancestors, which is another way of saying,on tradition and culture. We know there is a deepreservoirof food wisdom out there, or else humanswould not have survived and prospered to the extentwe have. This dietary wisdom is the distillation of anevolutionary process involving many people in manyplaces figuring out what keeps people healthy (andwhat doesn’t), and passing that knowledge down in theform of food habits and combinations, manners andrules and taboos, and everyday and seasonal practices,as well as memorable sayings and adages. Are thesetraditions infallible? No. There are plenty of old wives’tales about food that on inspection turn out to be littlemore than superstitions. But much of this food wisdomis worth preserving and reviving and heeding. That isexactly what this book aims to do.

Food Rules distills this body of wisdom into sixtyfoursimple rules for eating healthily and happily. Therules are framed in terms of culture rather than science,though in many cases science has confirmedwhat culture has long known; not surprisingly, thesetwo different vocabularies, or ways of knowing, oftencome to the same conclusion (as when scientistsrecentlyconfirmed that the traditional practice ofeating tomatoes with olive oil is good for you, becausethe lycopenein the tomatoes is soluble in oil, making iteasier for your body to absorb). I have also avoided talkingmuch about nutrients, not because they aren’t important,but because focusing relentlessly on nutrientsobscures other, more important truths about food.

Foods are more than the sum of their nutrient parts,and those nutrients work together in ways that are stillonly dimly understood. It may be that the degree towhich a food is processed gives us a more importantkey to its healthfulness: Not only can processingremove nutrients and add toxic chemicals, but it makesfood more readily absorbable, which can be a problemfor our insulin and fat metabolism. Also, the plasticsin which processed foods are typically packaged canpresent a further risk to our health. This is why manyof the rules in this book are designed to help you avoidheavily processed foods—which I prefer to call “ediblefoodlike substances.”

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Customer Reviews

Average Rating 4
( 416 )
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(162)

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See All Sort by: Showing 1 – 20 of 116 Customer Reviews
  • Posted January 5, 2010

    more from this reviewer

    Food Rules Rules!

    I picked up Food Rules: An Eater's Manual, because I have been searching for just this type of book for many of my clients as a New Year's gift. I read the slim book quickly in a bookstore and it is the perfect present for my clients who are not eating healthy diets (but who have confessed they wish to.)

    I am an interior designer/organizer and see how my clients eat all the time when I redesign and organize their kitchens. Pollan's In Defense of Food and The Omnivore's Dilemma are both excellent, but can be intimidating. Not Food Rules--it is short and easy to understand.

    The book is divided into three parts and has 64 chapters or rules. The following will give you an good idea of what the book is about: Part I, What should I eat? Includes such chapters as "Don't eat anything your great-grandmother wouldn't recognize as food", "avoid food products that contain more than five ingredients", and "avoid foods that contain high-fructose corn syrup".

    Part II, What kind of food should I eat? Includes "Eat mostly plants, especially leaves", "eat your colors", and "the whiter the bread, the sooner you will be dead."

    Part III, How should I eat? Includes "pay more, eat less," "eat less," and "limit your snacks to unprocessed plant food."

    For those of you who desire a healthier diet, Food Rules is a terrific guide that makes understanding what to put into your body simple to understand and implement.

    Finally, if healthy eating is a new concept for you, you will find the clever chapter titles easy to memorize, thus making the concept of healthy eating a simple one to learn.

    Highly recommend.

    By the author of the award winning book, Harmonious Environment: Beautify, Detoxify & Energize Your Life, Your Home & Your Planet.

    26 out of 27 people found this review helpful.

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  • Posted January 14, 2010

    I Also Recommend:

    Great book

    I found this book to be a great read, well written and informative. But it is not really a diet, it is about living healthier. Recommended.

    14 out of 15 people found this review helpful.

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  • Posted January 28, 2010

    Great, Great, Great Resource!!

    As a personal fitness trainer and nutritionist, I am constantly being asked if this or that book is good. So, I read A LOT of fitness and diet/nutrition books. Many have "pearls" that the reader can take and use---even if they aren't a 100% great book.

    I REALLY like Mr. Pollan's book. It is very easy to read, very practical, user-friendly and most of all I really like that it is not filled with "fillers" or nonsense like many fad diet books are. This isn't so much even a diet book, as just a great reference from which to learn about practical, healthy eating...in a fun way.

    So, definitely pick this up. One of the only books that I like better than this, and actually give to ALL of my training clients is: "Build Your Mind, Your Body Will Follow". That book, which is an easy read, helps you focus on yourself, understand proper motivation and puts the reader on the course to accomplishing any fitness goal they identify!! So, if you are about to diet, read "Build Your Mind, Your Body Will Follow" first.

    12 out of 12 people found this review helpful.

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  • Posted May 14, 2010

    And Don't You Forget It

    We definitely know food rules a lot of the time. The secret is to know that and turn the tables so we rule. Bought this book just because thought it would be a reinforcement of the right things to remember before you had that extra something. Was surprised at how informative it was. We know a lot of these facts but conveniently forget them. My goal will be to have Food Rules nearby each day to remind me of the right choices to make.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted May 6, 2010

    Excellent Reference

    This book is simple, informative, inspiring and, at times, humorous. It is a stripped-down version of Mr. Pollan's other books, specifically the "Omnivore's Dilemma," I believe. In any case, I appreciate that this book provides bare-bones information without all the science and back-up theories rhetoric. It's just what I was looking for and didn't even know it.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted February 20, 2010

    I Also Recommend:

    Food Rules

    A fascinating book for anyone who desires a greater knowledge and awareness to our American diet. The author takes our blinders off and uncovers the role of corporations that have manipulated our diets for their monetary gains at the cost of our long term health. Short, one page doses that uncover the information that we need to eat healthfully and responsibly all dished out with humor and thoughtfulness. Michael Pollan is on a crusade to make Americans aware of what is occurring at our grocery stores and factories and offers the information in order for the reader to make intellectual choices.

    3 out of 3 people found this review helpful.

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  • Posted February 5, 2010

    I Also Recommend:

    Helpful

    Going back to the basics. Good read, short and simple. Some really good rules for the grocery store.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted March 20, 2010

    Not much nutrition here!

    This book has alot of often heard declarations without enough explanation and research to back them up.

    2 out of 4 people found this review helpful.

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  • Posted February 20, 2010

    I Also Recommend:

    Great book horrible ebook

    I bought this ebook. It downloaded properly, but won't even open in the nook. I had to but the book and ask for a refund.

    2 out of 4 people found this review helpful.

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  • Posted August 21, 2010

    Great Resource

    I liked the set-up of the book and the simple way the author explains the items he addresses. He breaks down the 64 rules into his three step eating better plan. He makes it easy for everyone to follow the simple steps to eating better for you foods. This is not a diet plan - which I like - it is a plan for eating healthier, better foods for your body. I recommend it highly for anyone looking for simple ways to eat better.

    1 out of 1 people found this review helpful.

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  • Posted May 29, 2010

    more from this reviewer

    must read

    If everyone would read this book, we could change the world and our health significantly. Pollan's ideas are simply stated and understandable. I read this in a couple of hours.

    1 out of 2 people found this review helpful.

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  • Anonymous

    Posted May 5, 2010

    I Also Recommend:

    Simple Rules that will change your mind

    If you are looking into changing your life to a healthier lifestyle this is a book for you. The rules are simple to follow and easy to memorize. After following the rules for a short time you will notice a difference.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted April 27, 2010

    Simply witty

    A short read of easy to remember quips to guide you to healthy food choices while at the grocery store. Great coffee table read. I plan to read his more popular book soon: The Omnivore's Dilemma. Can't wait.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted April 26, 2010

    simple, genuine, helpful & empowering

    This slender volume of wisdom is a great reminder of how to truly look at food. It is also a great primer for people who are curious on how to take better care of themselves through what they eat.

    1 out of 1 people found this review helpful.

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  • Posted April 14, 2010

    It's not a diet book, it's a lifestyle book

    Some of these rules are so obvious you'd think someone would have thought of them sooner. This is a great compliation of common sense that, if followed, has the potential to make us all healthier people. I have recently stopped eating meat and have begun to eat only "whole" foods (ie: not processed) and this book has been a great help. We live in a country full of beautiful packaging and low-fat, low-carb options and yet we are getting bigger and bigger. This isn't a diet book, it's a lifestyle book. It won't tell you what to eat and what not to eat by product name, but if you follow even some of these rules I'm sure you'll begin to be healthier.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 31, 2010

    I Also Recommend:

    A Great Place to Start

    This is a simple, easy read and perfect for those beginning to realize that what we put into our bodies really does make a difference and matter. It's not profound but definitely an excellent starting place.

    1 out of 1 people found this review helpful.

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  • Posted February 25, 2010

    I Also Recommend:

    Have You Any Idea What You're Feeding Your Family?

    Michael Pollan distilled the basics of his first two books and the film, "Food, Inc." into a very small, quick read. It's a little handbook that I carry with me and study as I try to change the way I buy and consume food. He sets forth rules: "Don't eat it if it's made in a plant;" "Don't eat it if comes through your car window;" or "Don't eat it if your great grandmother wouldn't recognize it as food."

    Pollan packed the volume full of information about the food industry, and how it affects us and our health. It is so simple, yet so powerful. If you have children, before you make out your next grocery list I suggest you read this. Think about the choices you make, and the long term effects of eating all this chemically engineered food hauled by trucks for thousands of miles from laboratories. Pollan made me and my family re-think food. We feel much better!

    1 out of 1 people found this review helpful.

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  • Posted February 21, 2010

    Bring this to the grocery store with you.

    This book is small, fits right in your pocket, and is a simple guide to eating healthier. It's mostly common-sense information, but it comes in handy as a reminder of what to eat, and what to avoid. Eating better means feeling better. This book is perfect for struggling dieters. Anyone who's sick of disgusting fast food, and the majority of foods that are common in the American diet: Check Food Rules out.

    1 out of 1 people found this review helpful.

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  • Posted February 20, 2010

    A Simplified "In Defense of Food" - Should be in all Doctor's Offices!

    This book states Pollens ideas simply, clearly and may just change the way YOU choose to feed yourself and your loved ones! Pollen takes an enlightening look at the poor state of affairs concerning the "American Diet" and our food delivery system. Pollen seems to state the obvious, but clearly most Americans don't seem to know "the obvious" or maybe they don't care? They will when they need serious health care and it is not there!
    Pollen makes it pretty simple to assess what is good to eat and how to go about it.
    Should be read and distributed throughout schools in this country!
    For more thorough explanations, read Pollen's book "In Defense of Food"

    1 out of 1 people found this review helpful.

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  • Posted February 20, 2010

    I Also Recommend:

    Creative approach to a serious subject.

    The author has found a way to get important and serious information across in a way anyone can understand it. It is also easy to remember the 'rules'. Makes for some interesting discussions. Also makes you think before you choose what you are going to eat.

    1 out of 1 people found this review helpful.

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