Posts dated: January2008

On Eating Liberally’s “Let’s Ask Marion” this week, I discuss Michael Pollan’s new book, In Defense of Food, his gift to the new year.  Enjoy!

Jack of Food and Bottle sends along this notice of the TV Food Network’s top 100 recipes of 2007. As he puts it, “Two Mac ‘n Cheese recipes to start you off…27 chicken recipes,7 casseroles, 2 soups, No stews, No ethnic food. (a couple of make-believes, though). Okay, so it is the worst Top 100 List I’ve seen. But hey, their millions of viewers must lop it up. Have a great 2008!”

Yum. Oh well. As someone on the TV Food Network once pointed out to me, food cooked on TV has no calories.

My previous post elicited a long and thoughtful comment from Dr. David Katz. His response is well worth reading. Take a look. And thank you David for writing in. Your scoring system is an interesting experiment. Will people routinely choose foods with higher scores? Will food companies change their product formulas in order to qualify for higher scores? Will people be healthier as a result? Will they be less confused about nutrition?  I will be interested to follow the progress of your system and see how it works out. Thanks again for writing and happy new year!

My first question in the new year is from “fretful reader” who asks: “Esteemed Wise Woman Whose Writing Lights A Fire Under Me: …today’s [San Francisco] Chronicle has a story about the ONQI(overall nutritional quality index)…which purports to ‘make nutrition easy’. My college education (about 30 yrs old, damn near antiquated) is
inadequate to the task of combining “positive nutrients” , “negative nutrients”, dividing them, and why didn’t they remember to subtract the number of ingredients on the list altogether…as a way of penalizing the ‘foods’ that have those scary long lists in a designed to be unreadable, vertical typeface? Does it sound like I’m irritable? Probably.”

Dear irritable, fretful: Me too. I’m not much for scoring systems of any kind on food. I don’t think you need a score to know whether you are eating a junk food or not and is a slightly better junk food better for you? I can’t remember who started these things but PepsiCo has its Smart Spots and Kraft has its Sensible Solutions and companies like those can set up their own criteria for what is and is not “healthier.” It’s a lot of fun to go to supermarkets and look to see which products qualify. Kraft’s Lunchables are a good place to start. See if you can tell the difference between products that do and do not qualify. Hannaford supermarkets got some independent nutrition researchers to develop criteria for awarding one , two, or three stars to healthier products and guess what: less than one quarter of nearly 30,000 products qualified for even one star, and most of those were fruits and vegetables in the produce section. So when the criteria are tough, hardly anything qualifies. So now Dr. David Katz at Yale has gotten a committee together to develop his own set. You have to have a degree in mathematics to understand it but that doesn’t really matter. Do you really need a scoring system to tell you that General Mills’ Wheaties (score: 246.2403) is better than Barbara’s Puffins Peanut Butter (9.937892) or Kellogg’s Cocoa Krispies (0.476746)? Never mind the apparent but misleading precision of the 4 to 6 decimal places. All of these are low scores. The problem with these systems is that the criteria are arbitrary and make some highly processed foods look better than others. This is a great marketing tool but will it help people eat more healthfully? I doubt it. I take an extreme position on all such systems. They should not be allowed. If we must have them, the FDA needs to step in and set up one set of criteria. And I don’t envy the committee that has to do that. So I am adding one more item to my list of “rules” for supermarket shopping in What to Eat. If it has a self-endorsement of nutritional quality, don’t buy it; such things are about marketing, not health.