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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: Brand New from Publisher. No Remainder Mark.
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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 you—and 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 field—she is a champion of 'real' (as opposed to industrialized) food—is 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 maintain—horror of horrors—that 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 be—and is—summed 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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She talks about us "coming down from the trees" and "walking up out of the water"; I find these long, rambling snippets of her misinformed opinion unnecessary in this book. I really did like this book, even though it came from an evolution-perspective. It is obvious to me (having read the book in its entirety) that she is truly capable of making her case without them.All that said, three stars for a superbly thorough explanation of "What to Eat and Why". They would have been better left out completely. Nina Planck gives good, solid answers to some tough questions regarding our diet and for the most part, can back it up. The all important key that is missing here is God.
I was pleasantly surprised with it. It is basically giving reasons why you should stop filling your body with unknown preservatives & chemicals & the results of doing so for many years.
I personally agree with the practice of eating "real foods" and my family does so, even more after reading some of the facts in this book. Getting back to the basics is best according to this book.
I saw this book while ordering something for my mother. The author does this in an easy-to-read way.
I would & have recommended it to my friends and family. It was on sale & I have been trying to live a healthier lifestyle so I thought, why not.
The book gives facts & opinions from the author & health professionals.
Engaging and thought-provoking, this book serves up a paradigm shift in nutritional thinking. She offers a strong argument against industrial foods, processed food, refined sugars and flours. It's been so ingrained in my brain that you should eat as low-fat as possible and as few animal products as possible, that it's difficult for me to accept an alternative. Planck does not advocate an Atkin's-style diet, of which I wholeheartedly disapprove.
Strongly considering.With lots of good information about a variety of food-related and nutrition topics, if you're only going to read one book about food and nutrition, read this book. She also gives a fair and interesting account of the big soy debate. She explains the extreme dangers associated with trans-fats and polyunsaturated oils.Her arguments are compelling, very well researched and she references dozens and dozens of scientific studies from highly-respected, peer-reviewed medical and scientific journals- studies we should have all heard about but for some reason never did. (If you read more than one, then read Michael Pollan's books as well).I plan on embarking on an old-fashioned REAL food diet. I think this information is at the very least worth considering. I will admit I was very skeptical when I first read tidbits here and there from various authors and nutritionists who were arguing in favor of animal-derived fats (whole milk, butter, eggs etc).
She explains why there is a group of doctors and scientists who oppose restriction of dietary cholesterol and question whether cholesterol is even a meaningful marker for heart disease. I will report back in 3 months. It seemed crazy to me that someone would argue in favor of eating the chicken skin (even though it's always been my favorite part). Quite the contrary, she advocates lots of fresh fruits and vegetables, whole grains, and fish in addition to whole milk, olive oil, meat and butter.
It focuses on the actual food, not the calories content. A lot of the things I ate that I thought were "healthy" actually aren't. I had been looking for ways to eat better, and time after time, the focus of various articles and books was only on the number of calories. It's also eye-opening just how off base some of the recommendations from the "experts" are. Great book, very informative. (I'm thin and I've never had weight problems, so I don't really care about calories). This book was exactly what I was looking for.
This is certainly a book that makes one take a careful look at one's eating practices.Along nutrition and health I also recommend these books:Arthritis: The Cure: The Last Book You'Ll Ever Need On ArthritisDare To Be Healthy: The Light of Physical RegenerationDelicious, Healthy And Easy - Tom's Vegetarian Cookbook: Easy Yummy And Nutritional Vegan RecipesEating For Youth And BeautyHere's How To Be Healthy Additionally, the author is someone who has seen nutrition from an normal and a "healthy" point of view and thus is not totally ignorant of the effects of modern fad diets. The evidence seems to be mounting on all fronts that our diet is responsible for most of the ailments in our modern "society", such as it is. Whilst this particular book lacks depth in places it is an excellent introduction to the subject of nutrition and definitely encourages further study.
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