Guest: Ruth MacDonald, PhD, Professor of Food Science and Human Nutrition at Iowa State University
Healthy food bloggers and authors like Michael Pollan encourage us to steer clear of food that contains ingredients we can’t pronounce. "Aim for clean and simple foods," is the mantra. So, something that contains glutamic acid, histidine, methionine, phytosterols and 2-hydroxy-3-methylethl would be a definite no-go right? Except the food I’m describing is a banana. And not even a genetically-modified one.
