\u0027We\u0027re not just looking for vitamins and minerals just for their own sake — hoovering them up. But there seems to be some added level of intelligence\u0027
With its alternating focus on low-fat, high-protein and low-carb regimes in recent decades, diet culture tends to emphasize macronutrients .While they are important, “if we only focus on those macronutrients, then I think we arrive at an impoverished understanding of the underlying everyday interaction that we have with food,” says Brunstrom.Article content
“Food comes with it a whole set of beliefs, anticipation of the effects of food, a sense of enjoyment, a sense of occasion. All of these things are intimately bound up in the everyday experience of interacting with food,” says Brunstrom. “We know what combinations work and we share them. That’s one of the reasons we like to talk about recipes. We’re kind of in it for the flavour, but there’s something deeper going on,” says Schatzker.
Today’s diets rich in processed products are markedly different from those of our evolutionary past. The foods we eat may have the hallmarks of nutritional value, says Brunstrom, but those sensory cues are the product of artificial flavourings and colourings.
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