The phrase You are what you eat is so much a part of our culture that I was surprised to learn that it was popularized in English some 75 years ago, when the nutritionist Victor Lindlahr used it in the title of his book, You Are What You Eat: how to win and keep health with diet. (He was quoted in a newspaper using the phrase as early as 1923.)
Lindlahr was not the first to concern himself with the connection between diet and health and the subject continues to occupy scientists, physicians, nutritionists, cooks and growers. As much as we have learned about the importance of ingredients, commercially prepared and processed foods typically contain an assortment of strange substances that are added intentionally to improve texture, color, bulk, shelf life and even taste.
A recent article in the Berkeley Wellness newsletter, “9 Weird Ingredients in Your Food,” was both eye-opening and disturbing. If you care about your health and diet, you may want to give it a read.