English B1A CLASS PACK - Bakersfield College

In Defense of Foodp. 101-36GROUP 11. Pollan suggests that “what we need now… is to create a broader, more ecological—and morecultural—view of food” (102). What does he mean, and why does he believe that? (See p. 102-04.)2. Why do our bodies not deal as well with corn syrup as they do with eating corn as a whole food(104-05)?3. When wheat was ground between big stone wheels (pre-1870), what was it about the wheat flourthat people didn’t like? What was the nutrition benefit of that flour compared to more refinedflour (107-08)?GROUP 24. What were the apparent advantages of white flour that was ground with rollers (108)?5. What were the negative health consequences of the new refined flour (109)? What was thesolution (109)?6. A diet high in whole grains reduces risk for what diseases (109)?GROUP 37. According to a study by David R. Jacobs and Lyn M. Steffan, was there a difference in the healthof subjects who ate whole grains and those who ate refined grains that were supplemented withfiber, vitamin E, folic acid, phytic acid, iron, zinc, magnesium, and manganese? Why/why not(110)?8. What is the difference between the way the body metabolizes fructose and the way it metabolizesglucose (footnote, p. 112)?54