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Real Food: What to Eat and Why
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MSRP: $15.99
Your Price: $10.87
Savings: $ 5.12 ( 32% )
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Manufacturer: Bloomsbury USA
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Real Food: What to Eat and Why Features
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ISBN13: 9781596913424
Condition: New
Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
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Additional Real Food: What to Eat and Why Information
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Hailed as the patron saint of farmers’ markets” by the Guardian and called one of the great food activists” by Vanity Fair’s David Kamp, Nina Planck is single-handedly changing the way we view real food.” A vital and original contribution to the hot debate about what to eat and why, Real Food is a thoroughly researched rebuttal to dietary fads and a clarion call for the return to old-fashioned foods.
In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. The New York Times said that Real Food poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel,” and that radical” as Nina’s ideas may be, the case she makes for them is eminently sensible.” Nina Planck grew up in Virginia selling vegetables at farmers’ markets and later created the first farmers’ markets in London, England. In New York City, she ran the legendary Greenmarkets. Nina also wrote The Farmers’ Market Cookbook and hosted a British television series on local food. Her latest company, Real Food, runs markets for traditional foods in American cities. Nina Planck has been called the "patron saint of farmers' markets" by the Guardian and one of the "great food activists" by Vanity Fair’s David Kamp. Real Food is her contribution to the debate about what to eat and why. It is a thoroughly researched rebuttal to dietary fads and a call for the return to old-fashioned foods.
In chapters on produce, dairy, meat, fish, chocolate, and other "real foods," Planck explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. The New York Times said that Real Food "poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel," and that as "radical" as Nina's ideas may be, the case she makes for them is "eminently sensible." "Science is finally catching up to what our grandmothers knew long ago: that traditional foods, and even fats, are actually good for youand a whole lot healthier than the creations of food technology. Drawing on the latest research and oldest folk wisdom, Real Food offers a persuasive and invigorating defense of eggs, butter, meat, and even lard (!), as well as a powerful critique of a food industry that aims to replace these standbys with its highly processed, and sometimes deadly, simulacra. Nina Planck has written a valuable and eye-opening book.”Michael Pollan, author of The Omnivore’s Dilemma "A successful manager of urban green markets, Planck presents a contrarian view of what constitutes sound nutrition. She urges readers to think back to the kinds of diets that their grandmothers ate, regimens full of foods fresh from farms and from individual purveyors: meats, dairy, and seasonal fruits and vegetables. Planck has a lot to offer about the role of fats in a healthy diet. Although most nutritionists worry about people consuming too much fat, Planck distinguishes good fats from bad, noting that many vital nutrients are absorbed into the body only dissolved in fat. She describes the differences between industrial fats that have been chemically saturated and hydrogenated and those fats that occur naturally in vegetables, fish, and meats, especially lauding the benefits of homemade lard. Planck draws a similar line between natural and industrial soy foods. She also encourages people to consume much more seafood, finding the threat of mercury contamination a bit overblown. Above all, Planck links good nutrition to sensible enjoyment of food in all its variety."Mark Knoblauch, Booklist "Nina Planck is a good, stylish writer and a dogged researcher who writes directly, forthrightly and with an edge. She isn't afraid to make the occasional wisecrack ('No doubt, for some people, cracking open an egg is one chore too many') while taking unpopular positions. Her chosen fieldshe is a champion of 'real' (as opposed to industrialized) foodis one in which unpopular positions are easy to find. As Planck reveals, in her compellingly smart Real Food: What to Eat and Why, much of what we have learned about nutrition in the past generation or so is either misinformed or dead wrong, and almost all of the food invented in the last century, and especially since the Second World War, is worse than almost all of the food that we've been eating since we developed agriculture. This means, she says, that butter is better than margarine (so, for that matter, is lard); that whole eggs (especially those laid by hens who scratch around in the dirt) are better than egg whites, and that eggs in general are an integral part of a sound diet; that full-fat milk is preferable to skim, raw preferable to pasteurized, au naturel preferable to homogenized. She goes so far as to maintainhorror of horrorsthat chopped liver mixed with real schmaltz and hard-boiled eggs is, in a very real way, a form of health food. Like those who've paved the way before her, she urges us to eat in a natural, old-fashioned way. But unlike many of them, and unlike her sometimes overbearing compatriots in the Slow Food movement, she is far from dogmatic, making her case casually, gently, persuasively. And personally, Planck's philosophy grows directly out of her life history, which included a pair of well-educated parents who decided, when the author was two, to pull up stakes in Buffalo, N.Y., and take up farming in northern Virginia. Planck, therefore, grew up among that odd combination of rural farming intellectuals who not only wanted to raise food for a living but could explain why it made sense. Planck, who is now an author and a creator and manager of farmers' markets, has a message that can beand issummed up in straightforward and simple fashion in her first couple of chapters. She then goes on to build her case elaborately, citing both recent and venerable studies, concluding in the end that the only sensible path for eating, the one that maintains and even improves health, the one that maintains stable weight and avoids obesity, happens to be the one that we all crave: not modern food, but traditional food, and not industrial food, but real food."Mark Bittman, Publishers Weekly
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What Customers Say About Real Food: What to Eat and Why:
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Very easy read. Really like this book. A few of the links in the back are no longer valid, but other than that, it's good.
This author is no nutritionist and certainly no scientist. Her main argument is that if our ancestors ate it, it must be good for us. She is a "food writer" who needs to go back to reviewing restaurants. People want to believe that they can eat all the fatty, high cholesterol foods they want if they are "organic" or "unprocessed." It is an appealing idea but just not true. Yes, our ancestors had less heart disease and diabetes, but mainly because they died sooner of what are now curable diseases. There is no sound nutritional advice in this book.
It's a real eye opener about the way our country is treating food. I starting a gradual lifestyle change for my health and weightloss about 8 months ago. I rarely ever feel the need to gorge on anything anymore. Anybody trying to be healthier or lose weight should read this book. Also, watch the documentary Food, Inc. On top of all that I have started to encorporate many more servings of organic vegetables, organic fruits, real whole grains and healthier proteins like free range chicken, grass-fed beef and wild caught fatty fish. I get some crazy looks and I finally have something to reference when I tell people that I eat eggs everyday, drink raw goat's milk almost every day and use full fat cheese.
I'm eating all the foods I love and I NEVER crave fast food, white breads, refined sugars and a lot of processed foods that I used to eat regularly and never thought I could give up. And, I'm eating in moderation. This book has given me a way to defend my "new" eating habits. I feel like I'm still in a 'training" phase but that it gets easier the longer I do it to adopt the habits of cooking my own food and being selective about what I buy. Our society is so skewed about food and production that unfortunately it can be a bit more pricey to buy real food and not processed, packaged junk, but I feel I'll be saving in the long run on doctor's bills and prescription medication for all the diseases I'll be avoiding. I feel so good now and my brother now jokingly refers to me as the food nazi b/c I'm trying to police my family's eating habits so they can feel as good as I do and be as healthy as I'm becoming. I'm not anti-government by any means but I do think that our's has gotten far to above themselves. Absurd.And I won't even go into the crazy misleading labeling that is allowed on our food.
I have lost about 40lbs doing this gradual adoption of healthier habits and many of them are just what the author of this book encourages. It's amazing to me that we are not allowed to legally purchase RAW UNPASTEURIZED milk, almonds, and several other things for our own consumption. I feel like the part of my brain that measures satiety isn't out of whack anymore. I wanted to cry when I read this book, b/c I've had times when (despite it working so well for me) I've doubted myself and my new eating just b/c of peer pressure, societal pressure, or even just commercial brainwashing, but I've stuck to my beliefs and I feel better and better everyday as the weight falls off almost effortlessly. It's real food and we should be allowed to eat it without the government telling us it'll hurt us.
Eating really can--and should--be a pleasurable activity free of deprivation, guilt, constraints, and fads. Just like real food itself, Nina's book is packed with the essentials needed for healthy living. It turns out that our grandmothers knew best: the healthiest foods are those that are the closest to nature--and the furthest from the factory. With her highly palatable and nutrient-rich writing, Nina serves up the unrefined truths about real foods. A satisfying 10-chapter meal, the book is stuffed with many a pleasant surprise: butter really is better; eating saturated fats aids in losing body fat; full-fat, raw, whole milk is amazingly healthful; cholesterol is not the evil villain it has been made out to be; diet--not medications--is the most effective front-line defense in the prevention and treatment of obesity, diabetes, heart disease, high-blood pressure and other "industrialized-food-induced" diseases. Drumroll, please: Foods that feel good are real good. [Hooray].
AMAZON was NO help.thier customer service is useless & NOT customer friendly and or oriented. NEVER received item.SELLER kept e-mailing me excuses on why I had NOT received the item for an entire month. Finally the seller admitted they did NOT have the item in stock, despite that I was assured at time of purchase it was in stock and I would receive it within 7-10 days. I will think long & hard before ordering from them again. STILL WAITING FOR MY REFUND.
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