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Dec 16, 2007 01:53 AM

Now, I'm really confused about what's good/bad for you!

After several decades, we've landed people on the moon, but we don't understand what does/doesn't make you fat and what is/isn't good for your heart. Thoughts?

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  1. To summarize, everything we eat causes cancer and is bad for you. Don't listen to the people who try to take the joy out of eating. Everything in moderation.

    1. Knowledge evolves over time, largely for the better. Biases and hanging on to previous ideas generally inhibit such evolution.

      1. My theory can be summarized with three points:

        1. If it tastes good and is relatively unprocessed it's probably good for you in some way, shape or form.

        2. If it tastes good and is highly processed, it is probably less good for you in some way, shape or form.

        3. If you're ambivalent about the taste or are going to suffer through eating it only for its health benefits, that indicates somebody is making a boatload of money writing a diet book based on featuring that food. And the author is laughing at you.

        3 Replies
        1. re: Panini Guy

          Food is good for you; if you do not eat it, your health will take a decided turn for the worse. The human body is infinitely smarter and more versatile than any lab-coated expert, and no such expert is in a position to tell you what will make you live or die, thrive or decline. About the only rule that really makes a difference is that the more food you eat made by someone who loves you, loves food, and loves this world, the better off you'll be.

          1. re: Barry Foy

            Man, Barry. I must be getting sentimental in my old age. That last sentence just brought a little tear to my eye........

          2. I believe every "official" research study the media reports.

            1. Well worth the time to savor & absorb:

              (note: the link supports eGullet, one of my favorite worthy food sites


              MissT in Albuquerque

              1 Reply
              1. re: tenacity

                the description instantly made me think of another book that was published earlier this year..."rethinking thin" by gina kolata of the ny times.