Excellent articles on eating healthy but also provides a nice insight in the practice scientific inquiry: Unhappy Meals by Michael Pollan:
Eat food. Not too much. Mostly plants. That, more or less, is the short answer to the supposedly incredibly complicated and confusing question of what we humans should eat in order to be maximally healthy.
That is the advice on how to eat more healthfully by Michael Pollan the author of The Omnivore’s Dilemma
If nutritional scientists know this, why do they do it anyway? Because a nutrient bias is built into the way science is done: scientists need individual variables they can isolate. Yet even the simplest food is a hopelessly complex thing to study, a virtual wilderness of chemical compounds, many of which exist in complex and dynamic relation to one another, and all of which together are in the process of changing from one state to another. So if you’re a nutritional scientist, you do the only thing you can do, given the tools at your disposal: break the thing down into its component parts and study those one by one, even if that means ignoring complex interactions and contexts, as well as the fact that the whole may be more than, or just different from, the sum of its parts. This is what we mean by reductionist science.
Interactions are critical in many experiments. That is why multi-factor experimentation is so important (One-Factor-at-a-Time Versus Designed Experiments) though even using these techniques the complexity of interactions provides an incredibly challenging environment.
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