Tuesday, September 23, 2014

Energy Deficit

“Up until the 19th century, the history of cooking was all in the direction of making food more nutritious. But in the late 19th century, we learned how to refine grain and make white flour. In the 1880s, in England, we came up with roller mills, which can cleanly separate the endosperm—the pure starch—from the germ and bran, which is where most of the nutrients are.

With that “advance,” we began taking cooking too far. (Around the same time, we learned how to do something similar with sugar—turning cane and beets into pure sugar.) Cooking essentially went overboard. It began contributing to public-health problems. We started to have problems with tooth decay; with obesity; with nutrient deficiencies, because people began to eat lots of empty calories.”

The End of the World as We Know It

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