have their own problems. With each dietary recommendation and processed food reformulation,
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, it’s easy to think that maybe nutrition,
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, as a field,
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, doesn’t know what it’s doing. “I think in general there’s been a squandering of our credibility,” Brenna says. “Having to reformulate from one thing to another thing, people are making louder and louder noises wondering what the story is. Is there really science going on?”
It doesn’t help that reformulations do take time. Food products have reputations to keep up, after all. “The public wants the doughnut the way it’s always tasted,
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, just without the trans fats,
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,” says Ash. “We want to have our cake and eat it, too.”
Not only does the public demand great taste that’s less filling,
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, Ash explains, “there’s [also] this pressure to make a dietary recommendation.” People just want to know if they can eat it and how much they should eat. New knowledge that makes eggs a villain one day and a hero the next leaves people feeling in the lurch. People are more tolerant of sweeping changes in scientific knowledge when it’s not a part of their plates.
But nutrition is a science,
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, just like every other. New findings will frequently change and overturn old ones. “The challenge in nutrition — as in all areas of scientific inquiry — is there’s a constant progression of knowledge,
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,” Ash explains. People are complex, and so is the food we eat. A few years from now, we might be facing a new — as yet unknown — dietary villain.? And then it might be time for a re-re-reformulation.
If you’re truly worried about what to eat,

http://www.insomniafm.com/forum/newtopic.html

http://users.atw.hu/sj...mp;topic=20716&page=1

http://www.martas.jawn...hread.php?thread_id=32235