{"id":4478,"date":"2022-10-11T16:24:54","date_gmt":"2022-10-11T20:24:54","guid":{"rendered":""},"modified":"2022-10-13T11:53:27","modified_gmt":"2022-10-13T15:53:27","slug":"interview-michael-pollan","status":"publish","type":"post","link":"https:\/\/foodmedcenter.org\/es_mx\/interview-michael-pollan\/","title":{"rendered":"Entrevista con Michael Pollan"},"content":{"rendered":"
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CFAM <\/strong>Food is sexy, and the media love topics that can capture the attention of readers and viewers. I\u2019m wondering if, as a result, we\u2019ve blown the extent of the problem out of proportion. Meaning, should we really be that<\/em> worried about the foods we eat?<\/p>\n

Michael Pollan:<\/strong> I think we\u2019re far too worried about food, actually. Americans have an unhealthy obsession with healthy eating. We need to learn to relax about it, but that doesn\u2019t mean eating anything you want. If you eat real food \u2014 unprocessed whole foods \u2014 you can eat pretty much any of it you want, in moderation. My aim in In Defense of Food<\/em> was to help people relax about food by simplifying the food landscape for them.<\/p>\n

CFAM: <\/strong>Watching the PBS documentary King Corn<\/em>, I was surprised by the soaking of the soil with ammonia and the spraying of crops with pesticides. It\u2019s not that I hadn\u2019t known what was going on, it\u2019s just that the visual image was really scary. I\u2019ve read that you were pretty surprised when you first visited a commercial farm, and I was wondering: What stunned you the most?<\/p>\n

Michael Pollan:<\/strong> For me the awakening came in a potato field in Idaho. The farmers sprayed fungicides that were so toxic they wouldn\u2019t go into the field for five days afterward because they were so worried about the effects of the chemicals. These potatoes can\u2019t be eaten until they have six months to off-gas the systemic pesticides in them. Many of these farmers told me they grew a small patch of organic potatoes by the house for their family. Most Americans have no idea how their food is produced, and the clearer an idea they get, the more interested they become in alternatives like organic.<\/p>\n

CFAM: <\/strong>We like to think that organic farms are being run by caring, environmentally conscientious farmers \u2014 is that really the case? What are the major differences between industrial and organic farms and the farmers who run them? Can you really trust any<\/em> of today\u2019s farmers, or anyone in the food industry for that matter? Basically, is American agriculture pervasively tainted by big business?<\/p>\n

Michael Pollan:<\/strong> It\u2019s true that organic farming has become much more industrialized than people realize. We now have organic feedlots \u2014 to my mind, a complete contradiction in terms. Yet even these farms are better than their conventional counterparts. You can be sure if the label says organic that the animals did not receive hormones or routine antibiotics and they ate an organic diet. But you can\u2019t assume the animals grew up on Old McDonald\u2019s Farm. Some still do, but many don\u2019t.<\/p>\n

CFAM: <\/strong>What\u2019s wrong with nutrition research today? Is it tainted by corporate research dollars and National Institutes of Health mandates? Why can\u2019t we trust what we read in the media?<\/p>\n

Michael Pollan:<\/strong> There are several problems with nutrition research. The first and biggest is that it\u2019s very hard to do well \u2014 hard to figure out what people are really eating, and hard to analyze and test something as complex as a whole food. Then you have the problem with corporate influence: Many nutrition studies are corporate-funded, and these studies are remarkably reliable in their ability to find a benefit for whatever food is being studied<\/p>\n

CFAM: <\/strong>Are processed foods a better option for eating more healthfully?<\/p>\n

Michael Pollan:<\/strong> Most of the time we\u2019re better off eating fresher, less-processed foods. You could build a food pyramid based on degree of processing that would be much more useful than the food pyramid we have.<\/p>\n

CFAM <\/strong>What do you think about eating out? It\u2019s one thing to be certain you\u2019re getting organic, locally grown foods when you\u2019re eating at home but quite another to attempt to eat \u201csafely\u201d when you\u2019re out to lunch or dinner.<\/p>\n

Michael Pollan:<\/strong> Eating out is challenging, unless you really know the restaurant or are willing to be a pest. Basically, whenever we give control of our foods to other people, we lose control. How much salt? How much butter? What kind of oil are they frying in? Where do they get their meat? That said, it\u2019s not hard to track down the local restaurants that source their ingredients carefully. They\u2019re often associated with “slow food” or shop at the farmer\u2019s market.<\/p>\n

CFAM: <\/strong>In In<\/em> Defense of Food<\/em> (and in many of your interviews, articles, etc.) there seems to be a lack of discussion about fish. What do you think of the fish industry, mercury concerns, getting enough omega-3s, etc.?<\/p>\n

Michael Pollan:<\/strong> The fish issue is complicated by concerns about mercury and sustainability. Fish is one area where the best choice for your health is not necessarily the best choice for the environment, because although we all need to be eating more fish (in part to get more omega-3s) there aren\u2019t enough fish in the seas for us to do it, which is tragic. Mercury is an issue in some fish, and these we should eat in moderation, but from what I\u2019ve read, the benefits of omega-3s outweigh the risks of mercury. Also, there are lots of fish where mercury is not a problem. You\u2019re better off with the little oily ones rather than the big, top-of-the-food chain predators like tuna and swordfish.<\/p>\n

CFAM: <\/strong>Is there something about nutrition you\u2019ve learned in the past few years that you haven\u2019t discussed in a book or an interview and that would surprise us?<\/p>\n

Michael Pollan:<\/strong> Perhaps it is the prevalence of hormones in milk \u2014 even in organic milk and from cows not treated with hormones. We\u2019ve been breeding for high yield, and in the process we selected for cows that produce high levels of growth hormones. This is a concern to many nutritionists. Skim milk avoids the problem, since the hormones are in the milk fat, but then, skim milk often has powdered milk in it, which some people worry contains too much oxidized cholesterol. So pick your poison. I didn\u2019t call it The Omnivore’s Dilemma<\/em> for nothing.<\/p>\n

CFAM: <\/strong>What\u2019s your favorite breakfast?<\/p>\n

Michael Pollan:<\/strong> Fried eggs and bacon. Ideally, from pastured eggs and pigs.<\/p>\n

CFAM: <\/strong>Who are your nutrition heroes and why?<\/p>\n

Michael Pollan:<\/strong> Joan Gussow [former nutrition professor at Columbia] and Marion Nestle [nutrition professor at New York University] \u2014 both are brilliant teachers, eminently sane, and generous with their knowledge.<\/p>\n

CFAM: <\/strong>What in your life have you changed based on the research you conducted for your most recent book?<\/p>\n

Michael Pollan:<\/strong> I don\u2019t eat conventional industrial meat any more. I cook more of my own food. And I opt for quality over quantity whenever I can.<\/p>\n

CFAM: <\/strong>What\u2019s your favorite healthful ingredient? What\u2019s the one ingredient you\u2019d suggest people always have on hand if they want to cook healthful meals?<\/p>\n

Michael Pollan:<\/strong> Olive oil. Reduced chicken stock. Garlic. Can\u2019t go wrong.<\/p>\n

CFAM <\/strong>What do you consider the world\u2019s most perfect food?<\/p>\n

Michael Pollan:<\/strong> The egg is right up there, when it comes from a chicken that lived on grass and got to eat bugs.<\/p>\n

CFAM: <\/strong>What\u2019s your favorite healthful recipe?<\/p>\n

Michael Pollan:<\/strong> Very simply: a sturdy fish \u2014 halibut or salmon \u2014 marinated (in olive oil and lemon juice, with garlic and fresh herbs; or in soy sauce, mirin, sesame oil) and grilled outside.<\/p>\n

CFAM: <\/strong>I\u2019ve read that your favorite junk food is Cracker Jack \u2014 is that still the case?<\/p>\n

Michael Pollan:<\/strong> I like Cracker Jacks but don\u2019t get them very often.<\/p>\n

CFAM: <\/strong>Any others?<\/p>\n

Michael Pollan:<\/strong> I really like corn chips, which surprises people since I\u2019ve become known for being a critic of corn. But corn as food is another matter entirely.<\/p>\n","protected":false},"excerpt":{"rendered":"

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He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. 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His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. 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MPH","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","url":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","contentUrl":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","caption":"Charles Platkin, PhD, JD, MPH"},"description":"Dr. Charles Platkin is the founder and Executive Director of the Center For Food As Medicine & Longevity (FoodMedCenter.org), a not-for-profit organization working to bridge the gap between traditional allopathic medicine and the use of food as medicine in the prevention, treatment, and management of disease. The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon & Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City & State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. He received his undergraduate degree from Cornell University, a law degree from Fordham University, a Master of Public Health and a Ph.D. in Public Health from Florida International University in Miami Florida.","sameAs":["https:\/\/foodmedcenter.org","foodmedcenter","https:\/\/www.linkedin.com\/in\/platkin","https:\/\/www.youtube.com\/@foodmedcenter","https:\/\/en.wikipedia.org\/wiki\/Charles_Stuart_Platkin"],"honorificPrefix":"Dr.","honorificSuffix":"PhD, JD, MPH","url":"https:\/\/foodmedcenter.org\/es_mx\/author\/charles-platkin\/"}]}},"modified_by":"Charles Platkin, PhD, JD, MPH","_links":{"self":[{"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/posts\/4478","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/users\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/comments?post=4478"}],"version-history":[{"count":1,"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/posts\/4478\/revisions"}],"predecessor-version":[{"id":18086,"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/posts\/4478\/revisions\/18086"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/media\/18083"}],"wp:attachment":[{"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/media?parent=4478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/categories?post=4478"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_mx\/wp-json\/wp\/v2\/tags?post=4478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}