I am the biggest fan of Dr. Oz. Ever since I read YOU on a Diet back in 2006. He wrote it with Dr. Michael Roizin. There is a revised edition from 2009 that you can pick up on Amazon here for $6.98. I recommend it. Dr. Oz writes for the man on the street who wants to eat healthy and not spend a fortune in the bargain.
This week’s cover story is wistfully entitled Give (Frozen) Peas a Chance And Carrots Too. Love the word play on give peace a chance.
He opens the piece talking about how unsightly a block of frozen spinach looks coming out of the package. Doesn’t look very appetizing. Doesn’t compare with buying fresh organic leaf spinach grown in soil an hour ago in your locale. But it’s worth it because it is so much healthier than “the green ice from the supermarket. Right?”
“Wrong.” Dr. Oz writes, “Wrong. Nutritionally speaking, there is little difference between the farmer’s-market bounty and the humble brick from the freezer case. It’s true for many other supermarket foods too. And in my view, dispelling these myths–that boutique foods are good, supermarket foods are suspect and you have to spend a lot to eat well–is critical to improving our nation’s health. Organic food is great, it’s just not very democratic. As a food lover, I enjoy truffle oil, European cheeses and heirloom tomatoes as much as the next person. But as a doctor, I know that patients don’t always have the time, energy or budget to shop for artisanal ingredients and whip them into a meal.”
Write on, Dr. Oz!
He goes on to say, “The rise of foodie culture over the past decade has venerated all things small-batch, local-farm and organic–all with premium price tags. But let’s be clear: you don’t need to eat like the 1% to eat healthily. After several years of research and experience, I have come to an encouraging conclusion: the American food supply is abundant, nutritionally sound, affordable and, with a few simple considerations, comparable to the most elite organic diets. Save the cash; the 99% diet can be good for you.”
On the subject of meats, near and dear to our hearts, “Nutritionally, there is not much difference between, say, grass-fed beef and the feedlot variety. The calories, sodium and protein content are all very close. Any lean meats are generally fine as long as the serving size is correct–and that means 4 to 6 oz., roughly the size of your palm. A modest serving like that can be difficult in a country with as deep a meat tradition as ours, where steak houses serve up 24-oz. portions and the term meat and potatoes is a synonym for good eating. But good eating isn’t always healthy eating, and we’re not even built to handle so much animal protein, since early humans simply did not have meat available at every meal. Sticking with reasonable portions two or three times a week will keep you in step with evolution.”
He covers a lot of useful ground in this week’s cover story. You can read the complete item at Time Magazine or purchase a copy at your newsstand.
For the record Dr. Mehmet Oz is a vice chairman and professor of surgery at Columbia University, a best-selling author and the Emmy winning host of The Dr. Oz Show.
As you can see from the readers’ comments below, several readers feel that Dr. Oz has changed positions with regard to the food industry. Here is a link to an interview he did on Oprah Radio in July 2008. Thanks to reader Chelmar for furnishing this.