Soul food is find the most healthy food you can get and make it as toxic as possible. Collard greens are good for you. Kale is good for you. Yams are good for you. But they no longer are good for you when you start pouring the sugar, the oil, the butter, all of those items that make it unhealthy.

This quote by Eric Adams, “Soul food is find the most healthy food you can get and make it as toxic as possible...,” offers a critical yet insightful take on the traditional preparation of soul food. Adams, a former police officer and current mayor of New York City, draws attention to the contradiction between the nutritional value of natural ingredients like collard greens, kale, and yams, and how these foods are often made unhealthy through excessive use of sugar, oil, and butter. His statement critiques the way cultural cooking practices, while rooted in heritage, can also contribute to chronic health issues when not adapted for modern health needs.

By saying that soul food takes healthy ingredients and makes them “toxic,” Adams is calling for awareness and change in how these dishes are prepared. The intention is not to dismiss the cultural significance of soul food, but rather to point out that traditional cooking methods—developed during times when resources were scarce—may no longer serve the best interests of public health. His comments reflect his personal journey of transforming his own diet and lifestyle after being diagnosed with Type 2 diabetes.

Adams has become an outspoken advocate for plant-based nutrition, often using his platform to promote healthy eating, especially in Black and underserved communities disproportionately affected by diet-related illnesses. This quote is consistent with his mission to reshape public attitudes around food without erasing cultural identity. He urges people to reclaim their culinary roots while also making nutritionally informed choices that can enhance health and longevity.

Ultimately, this quote is a call to modernize soul food—to preserve its flavors and cultural value while removing the elements that contribute to disease. Adams invites us to honor our traditions while rethinking how we nourish ourselves, proving that food can be both soulful and healing when prepared with intention and balance.