Temptations of the Flesh
I’ve had an explosively sneezy cold this week, but with bed rest and pain killers to help me to sleep, I’m almost well again. (Unfortunately, my Head of Department remains unconvinced by my theory that I’ve been suffering from a bad allergy to undergraduate lecturing.) I really don’t see the point of taking anti-cold medication. It certainly won’t get rid of the bug, and the only time I’ve ever taken tablets for a cold – just before a long flight home from Paris – I hallucinated so badly that I thought it best never to repeat the experience. Taking it easy, avoiding dehydration, and being generally sensible seem to work every time. I’ve also had a range of advice about what I should eat: vitamin C supplements, garlic, zinc, lemon, and ginger. I’ve managed to consume nearly all of these over the past few days (although not at the same time), and – who knows? – maybe they made a difference.
We know that our diet influences our health. We know that the better we eat, the stronger our immune systems are and the longer we’ll live. It’s for this reason that many seem to believe that it’s possible to eat ourselves well: that we can both prevent and cure illnesses by eating some things, and avoiding others. I was struck forcibly by the strength of this thinking when I saw that Gwyneth Paltrow wrote a recipe book partly because she believed that her father’s eating habits caused the cancer which killed him. No, I am not completely mad, and, yes, I do realise that, at best, Paltrow can be described as a ray of ‘demented sunshine’, but this is an enormously popular and influential woman who really does think that had her father eaten more brown rice, he wouldn’t have had cancer – or, at least, wouldn’t have died from it.
There’s a logic to this thinking: if we eat pure, wholesome food, then, surely, we should be healthy and strong. The problem is that it’s difficult to define what is ‘pure’, ‘wholesome’, and ‘good’ food. However much nutritionists may dress up their work as ‘science’, we don’t know precisely what diet is best for our health. In the past few weeks new studies have demonstrated that drinking eight glasses of water and eating five portions of fruit and vegetables per day…will have very little effect on us at all. Oh, and vitamin supplements and probiotics are of dubious value too. It’s certain that we should eat plenty of fruit and vegetables and lessen our intake of red meat and saturated fat, but everything else remains guesswork. That study about Omega 3 supplements and children’s brains? It was nonsense. As is the advice sprouted by Patrick Holford. So, no, drinking green tea and eating mung beans and quinoa will not stave off cancer. (Sorry.) The amazing people at Information is Beautiful have provided a helpful visualisation of the relative benefits of dietary supplements (see here for a bigger and pleasingly animated version):
Our ideas around healthy diets have changed over time, and are inflected by a range of factors, including current debates in science and medicine, the interests of industry and food lobbies, and religious belief. In his magnificent study Flesh in the Age of Reason: How the Enlightenment Transformed the Way We See Our Bodies and Souls (2003), Roy Porter traces a shift in thinking about health and eating during the mid-eighteenth century. He argues that during the early modern period, stoutness and eating heartily – if not in excess – were seen as signs of good health. In Britain, a taste for roast beef was also connected to support for an incipient national ‘English’ consciousness.
But from the 1750s onwards, physical beauty was associated more frequently with slimness. (Compare, for example, portraits by Rubens and Constable.) Enlightenment bodies needed also to be fed in restrained, rational ways. One of the most popular prophets of the new eating orthodoxy was the physician George Cheyne (1673-1743) who based his views on plain, wholesome eating on his own experience of being morbidly obese. In The English Malady (1733) he argued that ‘corpulence produced derangements of the digestive and nervous systems which impaired not only health but mental stability. … Excess of the flesh bred infirmities of the mind.’ Porter explains:
Cheyne’s call to medical moderation was, however, also an expression of a mystical Christian Platonism trained at the emancipation of the spirit – he can thus be thought of as recasting traditional Christian bodily anxieties into physiological and medical idioms. For Cheyne, the flesh was indeed the spirit’s prison house. Excessive flesh encumbered the spirit; burning it off emancipated it.
Following the teachings of the German mystic Jakob Boehme, he imagined prelapsarian bodies innocently feeding on ‘Paradisiacal Fruits’. After the Fall, the flesh of the newly carnivorous humans had been subjected to the laws of the corruption of matter. …his works aimed at recovering the purity of the prelapsarian body.
Cheyne recommended a vegetarian diet on the grounds that it most closely resembled that eaten in the Garden of Eden. It was, in other words, the diet of spiritual perfection. Much of the success of his writing was due also to rise of a vegetarian movement in Europe during the eighteenth century. These Enlightenment vegetarians argued that it was cruel to slaughter animals merely for food, and also believed that ‘greens, milk, seeds and water would temper the appetite and produce a better disciplined individual.’
There has long been an association between corpulence and moral or spiritual laxity, and thinness with (self-) discipline. But what Cheyne advocated went further than this: he argued that rational individuals were partly responsible for their own ill-health because they could choose what they ate. Moreover, because he connected eating meat with sinfulness, deciding what to eat was also a moral choice.
Cheyne’s thinking proved to be remarkably durable. In the late nineteenth century, left-leaning social reformers promoted vegetarianism as the best example of ethical consumerism. Vegetarianism was healthy and it did not – they believed – cause the needless sacrifice of animals (although they didn’t address what happened to the bull calves and billy goats produced by lactating cows and nanny goats). In Sheila Rowbotham’s magnificent biography of the immensely influential socialist writer Edward Carpenter (1844-1929), she describes how Carpenter’s dictum of simple living took hold among the members of the Fellowship of the New Life, the forerunner of the Fabian Society. Carpenter agued for simple clothing, simple houses, and simple food:
Carpenter combined his evangelical call for a new lifestyle with an alternative moral economy. This recycled, self-sufficient praxis involved growing your own vegetables, keeping hens and using local not imported grain – American produce was forcing down British farmers’ prices.
But this met with some resistance. The physician and social reformer Havelock Ellis
protested against Carpenter’s advocacy of vegetarianism on the grounds that meat was a ‘stimulant’. Ellis wanted to know why meat? Why not potatoes? Was not all food a stimulant?
I’m with Ellis on this one.
The food counterculture of the 1960s embraced vegetarianism and an enthusiasm for ‘whole foods’ as a manifestation of a way of living ethically and sustainably. Last week I discussed Melissa Coleman’s memoir of her childhood on her parents’ homestead in rural Maine during the early seventies. Her father, Eliot Coleman, is dubbed the father of the American organic movement, and he fed his growing family mainly from the garden he soon established. They supplemented their diet with bought-in grains, seeds, honey, nut butters, and oils, but were strictly vegetarian. Their role models, Helen and Scott Nearing, were highly critical of immoral ‘flesh eaters’. Their book, Living the Good Life (1954), which became the homesteading Bible, argued that it was possible to feed a family on produce grown organically. Again, the choice of what to eat was a moral one. Eliot and Sue Coleman believed that their diet guaranteed their good health:
Papa often quoted Scott’s sayings, ‘Health insurance is served with every meal.’ As Papa saw it, good food was the secret to longevity and well-being that would save him from the early death of his father. The healthily aging Nearings were living proof that a simple diet was the key.
But, as Melissa Coleman notes, this was not a diet that suited everyone. The family suffered from a lack of Vitamin B, and at times they simply didn’t eat enough. It also didn’t prevent Eliot from developing hyperthyroidism.
His heart seemed to beat too quickly in his chest, and he had a cold he couldn’t kick, despite gallons of rose-hip and raspberry juice. … He tried to make sense of things in his mind. Health insurance, he believed, was on the table at every meal. In other words, the best way to deal with illness was to invest in prevention – eating a good diet that kept the body healthy. … He’d read up on vitamins and minerals, learning which foods were highest in A, B, C, D, and minerals like calcium, magnesium, and zinc. He drank rose-hip juice for vitamin C, ate garlic and Echinacea to build immunity, used peppermint and lemon balm tea to soothe the stomach, and used chamomile to calm the nerves, but perhaps all this wasn’t enough.
She concludes: ‘He never thought to question the vegetarian diet espoused by the Nearings.’
I don’t – obviously – want to suggest that vegetarianism is deadly. Rather, my point is that the choices we make about our diets are influenced as much – or even more – by a set of assumptions about morality, our responsibility for our health, and other beliefs as they are by information about the nutritional benefits of food. I am concerned by two aspects of this belief that we are somehow able to eat ourselves better. We need to acknowledge that what we eat will not prevent us from falling ill. Sickness is caused by many things, and although important, diet is not an overriding factor.
Secondly, it mystifies what is actually very simple. Michael Pollan writes:
Eat food. Not too much. Mostly plants. That, more or less, is the short answer to the supposedly incredibly complicated and confusing question of what we humans should eat in order to be maximally healthy.
This won’t make terribly much money for nutritionists or the food industry, hence their interest in promoting things which, they suggest, will do miraculous things for our health. They almost certainly won’t. Unless you suffer from an ailment which needs to be treated with a special diet, deciding what to eat is not a complicated, mysterious process. No amount of goji berries will make you a healthier, happier, or better person.
Texts quoted here:
Melissa Coleman, This Life is In Your Hands: One Dream, Sixty Acres, and a Family Undone (New York: Harper, 2011).
Roy Porter, Flesh in the Age of Reason: How the Enlightenment Transformed the Way We See Our Bodies and Souls (London: Penguin  2004).
Warren Belasco, Meals to Come: A History of the Future of Food (Berkeley: University of California Press, 2006).
Philip Conford, The Origins of the Organic Movement (Edinburgh: Floris Books, 2001).
Harvey Levenstein, Paradox of Plenty: A Social History of Eating in Modern America, revised ed. (Berkeley: University of California Press, 2003).
Colin Spencer, The Heretic’s Feast: A History of Vegetarianism (Lebanon: University Press of New England, 1996).
Tristram Stuart, The Bloodless Revolution: Radical Vegetarians and the Discovery of India (London: Harper Press, 2006).
Tangerine and Cinnamon by Sarah Duff is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.
As a vegan leaning vegetarian I get really upset with Pollan and Monbiot and company who sit and pontificate about how we should all eat less meat. Going veg is very serious undertaking and I am the first to admit I didn’t know what I was doing when I did it and ended up losing too much weight too quickly.
After I went veg I ran across this blood type diet thing which puts vegetarianism like this: one blood type is suited to vegetarianism, most of the rest can do levels of it, but shouldn’t be purely veg; blood type O should never try to go veg. It’s an interesting theory because the basis of it is the evolutionary. Anyway, as it turns out I’m the blood type that’s best suited for vegetarianism.
The upshot is this: I grew up on a meat and potatoes and carbs diet and was sick several times a month (digestion issues, frequent infections) and thought it was normal. When I got colds and flus I would be down and out for over a week.
Since becoming veg I’ve never felt healthier– I have so much energy and my energy levels and mood are definitely influenced by my diet. When I do get colds and flus (once or twice a year) they aren’t very severe and I beat them in about 3 days. The most processed food I eat on any given day are wholegrain crackers and tofu.
But I remember when I first went veg and switched to an only ‘whole’ foods diet that my body had to adjust: it had to learn that it needed to take certain nutrients (?) from foods that it hadn’t been before. Today I listen to what my body tells me: if I get a craving for certain kinds of foods, that’s what I eat. I never crave meat. And I don’t take supplements despite different advice I’ve had to do so– I’ve never felt it’s necessary.
And I think that’s probably the key to a healthy, moderated diet– listen to what your body says it wants.
You know, I could not agree with you more: the point is that we need to feed our bodies in a way that makes us feel good. That’s such a simple, obvious point – yet so incredibly important. In fact, Monbiot inadvertently made it in this article in which he admits that he couldn’t be a vegan (as you say, it’s difficult): http://www.monbiot.com/2008/04/15/the-pleasures-of-the-flesh/
Thank you for this beautiful, considered response.