Nutrition science

Most of the time when I embark on such an investigation, it quickly becomes clear that matters are much more complicated and ambiguous — several shades grayer — than I thought going in. Not this time. The deeper I delved into the confused and confusing thicket of nutritional science, sorting through the long-running fats versus carb wars, the fiber skirmishes and the raging dietary supplement debates, the simpler the picture gradually became. I learned that in fact science knows a lot less about nutrition than you would expect – that in fact nutrition science is, to put it charitably, a very young science.

It’s still trying to figure out exactly what happens in your body when you sip a soda, or what is going on deep in the soul of a carrot to make it so good for you, or why in the world you have so many neurons – brain cells! – in your stomach, of all places. It’s a fascinating subject, and someday the field may produce definitive answers to the nutritional questions that concern us, but — as nutritionists themselves will tell you — they’re not there yet. Not even close. Nutrition science, which after all only got started less than two hundred years ago, is today approximately where surgery was in the year 1650 – very promising, and very interesting to watch, but are you ready to let them operate on you? I think I’ll wait awhile.