Chapter 1

What caught my attention in chapter one, "The Plant", Is when Michael Pollan stated, "The label Doesn't mention that that rib-eye steak came from a steer born in South Dakota and fattened in a Kansas Feedlot on grain grown in Iowa." (17). This is significant to our American way of life because it goes back to the question, "What am i Eating?" Many people in our society, would just eat what ever desires their taste buds. It can hold a dangerous substance and Yet people wouldn't know because just like politics, The food industry can be crooked. We are only told what we are eating, Not having any proof.

By knowing we have "Corn with out corn," is interesting because it makes me wonder since corn is mostly produced in foods, then Corn should produce fast and produce a lot. Pollan answers my question by talking about the Zea Mays plant and saying this plant is very much different from others because this plant produces more corn, "By recruiting extra atoms of carbon during each instance of photosynthesis, The corn is able to limit its loss of water and 'fix" - That is, Take from the atmosphere and link in a useful molecule-Significantly more carbon than other plants."(21). Knowing this information makes me understand how it's possible for corn to be in many meals. It's a greedy plant, Which Outputs a good need. And it also adopts to any environment which shows it can produce much more than some plants. To prove that Corn is every meal that we eat, I think It's interesting how if, "The higher the ratio of carbon 13 to carbon 12 in a person's flesh, the more corn has been in."(22) This demonstrates how corn is in our meals and to prove that many people eat it, You would take a strand of hair to prove it. Knowing all of the above is significant because in our society, i doubt many people knows this information which therefore proves people don't have a clue of what they are really eating. The following questions i have is Is there only one type of corn? The same corn that is being used is corn syrup, Is it the same as corn on a cob? Also what other plant is well popular in our foods that people don't know about?

*I COULD NOT POST UP RESPONSES TO OTHERS BECAUSE I COULDNT FIND ANYONE WHO DID CHAPTER ONE*