Real Food: What to Eat and Why

Real Food: What to Eat and Why

Nina Planck

Language: English

Pages: 352

ISBN: 1632864584

Format: PDF / Kindle (mobi) / ePub

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 was on the vanguard of the real food movement, and her first book remains a vital and original contribution to the hot debate about what to eat and why.

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.”

A rebuttal to dietary fads and a clarion call for the return to old-fashioned foods, Real Food no longer seems radical, if only because the conversation has caught up to Nina Planck. Indeed, it has become gospel in its own right.

This special tenth-anniversary edition includes a foreword by Nina Teicholz (The Big Fat Surprise) and a new introduction from the author.

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harsh landscape: roots, stems, leaves, berries, grass seeds, and a native pea; birds and eggs; seafood and freshwater fish; kangaroo and wallaby; and a variety of small animals and insects, including rodents, grubs, and beetles. Price made no effort to disguise his admiration for the resourceful Aborigines. The dentist hoped to find people who lived on land-based foods alone, but he was disappointed. Even when at war, isolated hill people traded (by night, with special dropoffs) with coastal

have clear commercial advantages, but they come at the price of lost flavor and nutrients. Remember this rule of thumb: eat foods that spoil — hut eat them before they do. Fortunately, shepherds long before us spent many hours perfecting a way to preserve perishable raw milk for a rainy day— or more precisely, for a long, cold winter. From fresh spring milk, they made cheese. Traditional pressed cheeses can mature for as long as ten years. The dense, butterscotch flavor of an aged Gouda, the

polyunsaturated or monounsaturated." Fat is verboten. Indeed the word fat itself seldom appears in official advice, except in the terms low fat and nonfat. The section on fats and oils on the USDA dietary guideline Web site is now simply titled "Oils." The USDA's selective exclusions of "fat" are not only misleading; they are a willful rewriting of dietary history. Of the "common" oils listed— canola, corn, cottonseed, olive, safflower, soybean, sunflower— all but one (olive) is a modern oil

other food. The rise of corn syrup mirrors the increase in obesity.5 Fructose also raises insulin, blood pressure, and triglycerides. If you take only one piece of advice from the Stone Age diet, stop eating all forms of industrial corn. It's far better to eat this delicious native vegetable in the traditional way: boiled with butter or in whole corn grits— ideally soaked first. The Stone Age diet of whole foods has much to recommend it, but I'm not convinced it's necessary to give up all farmed

in which nature packages with her fats all the nutrients needed to utilize them, do not develop heart disease." She was writing in 1965. More than forty years later, Adelle Davis's books are still worth reading. Even more remarkable, her work is cutting edge. BEYOND CHOLESTEROL What Causes Heart Disease • Deficiency of any of the following: omega-3 fats; folic acid, vitamins B6 and B12; antioxidants, including CoQ10 and vitamins C and E • Excess omega-6 fats (polyunsaturated vegetable oils)

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