What is natural? Marion Nestle answers.
This week we had the pleasure of asking Marion Nestle, Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University, what she thinks of the word natural. She’s also a prolific author, you might know her from her award-winning books Food Politics: How the Food Industry Influences Nutrition and Health, Safe Food: The Politics of Food Safety, and What to Eat, among others.
Here’s what Marion had to say:
“I think of “natural”–that most overused and deliberately misleading term–to mean foods as nature intended: no hormones, no antibiotics, no additives, no preservatives, no artificial colors or flavors, and only minimally processed (washing and cutting is OK, treating with nitrates or enzymes is not).”