A recent photo exhibit at the Sydney International Food Festival tells an interesting tale about culture, cuisine and by extension, health.
All this "Listeria Hysteria" that followed the reports of contaminated cantaloupe reminds me of a Twilight Zone episode. We're destroying a relatively healthy food by the ton, and scaring an already scared public, without taking stock of what's really going on. Blaming cantaloupe is an example of shooting the messenger, if ever I saw one.
Biomedical science has reduced foods to the sum of their calories and micronutrients. While it is important to understand the biochemistry of what we eat, it is also important to realize that the qualities, colors, textures of our foods and the ways they are cooked play just as much of a role as their "nutrient content" in influencing our health. Traditional Chinese medicine has much to teach us on this subject.
The “No Fat” approach health maintenance makes very little sense, says Dr. David Riley. Rather than focusing on eliminating fat calories, physicians should be counseling patients on how to choose and use healthy, nutritious oils like flax, olive, walnut, macadamia and avocado. A little knowledge of fatty acid science can go a long way in clearing up confusion about “good” versus “bad” fats.