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Vitamins And Its Quality Catherine Price Summary

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Vitamins and its Quality

In the article, Catherine Price (2015) talks about the issue in these days related to the quality of dietary supplements in our diet, which are necessary to prevent many deficiencies. However, she claims that food marketers are using synthetic vitamins to sell unhealthy products. The writer also says that we were deceived because of our dependence on these vitamins that we think keep us safe. In fact, Price contends that these vitamins have come from the laboratory to the offices of the food marketers. For example, a food containing these vitamins is milk that has been supplemented with vitamin D and it has become a major source for this vitamin. However, she notes that most of us did not realize that it is an artificial addition. Moreover, food companies are compelled to provide products with safe storage. Price notes that it is not possible to use natural vitamins in the food that remains in stores for several months. In other words, companies can sell us their products even if they may cause diseases to us because of our wrong eating habits. We do not improve our diets. Thus, the writer concludes that we should rethink about health and differentiate between industrial food and natural food as natural food has high quality of vitamins rather than artificial food. …show more content…

The first one is that focusing on vitamins hiding the low quality of our food, as there are other components of our food such as carbohydrates, sugar, minerals, and other nutrients. Also, she states that industrial food does not have as high quality of vitamins as natural food. Some industrial food or artificially manufactured food does not have the same quality as natural food. The industrial food might have some negative consequences to some people and cause allergy. Additionally, the habits of eating in America usually depend on fast food or manufactured food instead of natural

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Also, that fact that these “natural” products were so much more expensive makes buyers think they must be better than the others. Federman’s work will let buyer know of the misleading tactics used by food companies to see their food. After reading his essay, buyers will soon realize that the “natural” foods are basically the same as the regular foods. Buyers will soon realize that food companies have only been persuading them to sell more of their

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In the essay, “Escape from Western Diet”, the author, Michael Pollan discusses that western diet is unhealthy to people, because western diet is responsible for many kinds of diseases. Michael pollan is against with the new theories and he think that the reason behind this diseases is because of the food industry. Nowadays food industry is making more processed food than the healthy food. I agree with Michael Pollan that food industries is using different type of theories to make a new products which is very harmful and unhealthy to those people who regularly eats diet food. I also agree with Michael Pollan’s three rules “Eat food, Not too much, Mostly plants”.

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Moreover, while Pollan emphasizes the benefits of eating whole, natural foods, he does not address the potential drawbacks of this approach. Some people may be allergic or intolerant to certain whole foods, and others may find them unappealing or hard to digest. Ultimately, while Pollan's essay offers many valuable insights into the problems of the Western diet, it raises the question of whether a return to traditional, whole foods-based diets is feasible or even desirable. Additionally, his essay does not acknowledge the importance of cultural and individual preferences in determining what people choose to

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In recent decade, the United States has seen supermarkets continuously get filled with packages labeled with things like “Low sodium” or “No Trans Fats.” Companies stick these labels on their food to match the current fads of what is good for you and what is not. In his essay Unhappy Meals, Michael Pollan advocates a return to natural and basic foods, and deplores nutritionism. Pollan argues that nutritionism does not actually tell people what is healthy or not, and that the only way to be sure you are eating healthy is to eat natural, fresh food.

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The author himself mentioned the modern industry made its impact on the “whole food”. So people need to check product’s chemical content to be sure they eat the real food; it makes it impossible to separate diet from science, like Pollan wanted. I also do not think the author treated the nutritionism fairly. While he was right in his critique of debates between different “cults” of direct nutrients, the nutritionism has the true basis. Food’s value really is in its nutrients, and the problem of the Western Diet is that meals lack of some compounds and have an excess of other.

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In turn, he provides his own rules for escaping the western diet as well as the idea of nutritionist set forth by scientists.   Then Pollan explains that scientific theories of nutritionist focus on individual nutrients rather than foods as a whole. He further goes on to refute this claim mentioning that these scientific theories contradict with one another. Pollan explains “the scientists who blame our health problems on deficiencies of [micronutrients] are not the same scientists who see a sugar soaked diet leading to metabolic syndrome and from there to diabetes, heart disease…” (Pollan, 421).

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The discovery of the main components of food, which include proteins, fats, and carbohydrates, known as “macronutrients” by William Prout has blossomed into the cultural of “nutritionism” that we have today. What we put into our bodies is no longer “real food” but instead “food like substance”. Due to advancements in nutritional science the food industry can construct products that look like food and go back and add in the desired “nutrients” instead of eating the

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This appeals to our physiological needs because naturally, humans need to eat food and to hear from a professional that there are other influences outside of food that are giving cause to the obesity crisis gives Americans a slight sigh of relief when it comes to the degree of toxicity of our foods. Furthermore, that people eat a more wholesome diet versus those that do not, tend to be healthier than that live on fast and processed foods,there are also stark differences to recognize between these classes that should be taken into account as well such as the tendency to engage in exercise, air quality, and other health considerations such as smoking and

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Michael Pollan in his novel “In Defense of Food” describes how the idea of healthy eating has shifted from focusing on wholesome foods to worrying about nutrients. In chapter one “From Foods to Nutrients,” Pollan outlines a makeshift history of the evolution of “nutrients.” Sometime in the 1980’s our view on health and food changed dramatically from previous generations. People began to focus on so called nutrients in a food—such as “cholesterol” and “fiber.” Soon, the amount of certain nutrients in a food became more important than the quality the food as a whole.

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What he means is that foods today contain various types of ingredients, and you’re just not sure if they are healthy for you or not. Some foods are made of exotic ingredients that we have never heard of. Pollan speaks from the

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