(The second in a series about the convergence of psychological and environmental health)
photo from AP
One strategy that any person or family can adopt to promote psychological and environmental health is to pay a good deal of attention to what is happening at the kitchen table. Almost five years ago Michael Pollan advised “Eat food. Not too much. Mostly plants.” While Pollan emphasized that rule as good for our bodies, and our planet, he didn’t explicitly link it to psychological health. Yet, eating food, not too much, mostly plants is good for our planet, our bodies and our psychological health especially if we recognize the role of relationships in the maintenance and organization of food resources.
In taking a broader view of food that is “at once more cultural and ecological” he suggests thinking “about food as less of a thing and more of a relationship.” Pollan clearly states that, “our personal health is inextricably bound up with the health of the entire food web.”
While he emphasizes health in the bodily sense of the word, it is important to remember that health also means our psychological well being. In addition to the fact that physical well-being enhances mental health, food can importantly impact mood states. And it isn’t only the chemical breakdown of foods that can affect our personalities. The way in which food is distributed also shapes and forms personality. Home cooked soup may contain chemical compounds, forge connections to important people (the forager for ingredients, the cook, and those who share the meal), and symbolically enact care and attachment.
Pollan notes, “Of course when it comes to food, culture is really just a fancy word for Mom, the figure who typically passes on the food ways of the group — food ways that, although they were never “designed” to optimize health (we have many reasons to eat the way we do), would not have endured if they did not keep eaters alive and well.”
His point is that there needs to be a producer of food who understands both the individual needs of eaters, the range of available foods, and the relational complexity in which food is situated. Yes, it has often been mom, but it can also be dad, or anyone else in a family or a group of eaters. That person is not only taking into account the person’s body. That person also uses food to alter the so-called “chemical” mood of the family or group by providing foods that heal, celebrate, get someone through a hard bout of work, or nurture someone through a loss.
What follows is my psychological elaboration of Pollan’s nine food rules.
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