‘Healthy’ for whom? ‘Healthy’ food’s effectivities, avocados, and the production of differentiated bodies

Current ‘healthy’ food knowledge revolves around characterizing food by its purported direct, causal effects on the body that ingests it, following a biomedical approach informed by nutritionism (Scrinis, Nutritionism: the science and politics of dietary advice. Columbia University Press, New York, 2013). 

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