Michael Pollan

I think at least in the US, we eat way too much of it for our own good or for the good of the environment, which is a bigger concern when it comes to meat.

It's just a terrible way to produce food, very inefficient and huge climate implications.

And this is talking to many experts, many doctors.

That's what it comes down to.

Tim, what are your thoughts to that?

And we assume if it's plant-based, it has to be good.

But, you know, sugar is a plant.

I mean, foods that look like foods, like bread, packaged sliced bread.

You know, you can make bread with like three ingredients, but look at what's in bread now.

They don't have time to leaven it.

So they put in chemicals that leaven it like this.

They want it to be, you know, last and not get stale for like 10 days.

So there are all these preservatives in it, and then there are colorings.

And so you do have to be careful with traditional foods and looking at the ingredient label.

And you see, is it really bread as you understood it or as your grandmother understood it?

Or is it some very complicated, ultra-processed food masquerading as a traditional food?

In my food rules, I've also talked about the preparation and the actual eating of food.

Many cultures have rules about when you should stop eating.

Harihachibu is something they say in Japan, eat until you're 80% full.

That's to an American, that's such a radical idea.