Real Food Author: Nina Planck | Language: English | ISBN:
B002TVSF5K | Format: PDF
Real Food Description
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.
- File Size: 2749 KB
- Print Length: 288 pages
- Publisher: Bloomsbury USA; 1 Original edition (December 5, 2008)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B002TVSF5K
- Text-to-Speech: Not enabled
X-Ray:
- Lending: Enabled
- Amazon Best Sellers Rank: #61,143 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #52
in Kindle Store > Kindle eBooks > Health, Fitness & Dieting > Personal Health > Women's Health > Pregnancy & Childbirth
- #52
in Kindle Store > Kindle eBooks > Health, Fitness & Dieting > Personal Health > Women's Health > Pregnancy & Childbirth
In Woody Allen's 1973 classic comedy Sleeper we see him as Miles Monroe, a nerdy sprout eater, who is transported two hundred years into the future only to find that science has determined that hamburgers, fries and thick milk shakes are now considered "health foods".
Fast forward from 1973 to 2006, that's only 33 years, not 200, and we are now learning that hamburgers, fries and thick milk shakes are, indeed, healthy food. The only caveat is that they should be prepared with real ingredients and not "processed" or "industrial" foods as Nina Planck explains in her wonderfully written Real Food, What to Eat and Why published by Bloomsbury Publishing.
In the spirit of those oh, so wonderfully helpful government warnings on everything from wine to ground beef I must add my stern warning to readers who sit down to read this book. Warning! Do Not Attempt to Read This Book If You Are Hungry! Why you ask, is this one of those books where they tell you what goes on in meatpacking plants and the images will make you want to throw up? No, no, not that! It is that she writes so well about food, how it is acquired, prepared, served and tastes so good and, is really, truly, even healthy for you, that you will immediately want to put the book down, run to the kitchen and prepare whatever it is that she was describing. You think I jest? Wait till you get to page 238 where she starts to talk about chocolate. She talks about Cacao nibs. I had never heard of them before. I now have my own private stock.
For me, the best parts are where she provides both the historical and modern nutritional reasons why natural foods, what humans have been eating for many thousands of years, not only taste good but are good for you.
This is a reprint of my interview with Nina Planck that first appeared at LivinLaVidaLowCarb.com:
1. What a real treat we have at the "Livin' La Vida Low-Carb" blog as the author of the book Real Food: What To Eat And Why is here with us today. She's food enthusiast Nina Planck and she has quite a perspective as it relates to advocating people start eating more "real food" in their diet while shunning the processed garbage that unfortunately has become all-too-common in the modern diet.
Welcome Nina and I appreciate you spending a few moments with me and my readers. You grew up around fresh produce and quickly fell in love with farmer's markets. How did that experience shape you into the enthusiastic lover of "real food" today? And what is "real food" as opposed to "fake food?"
My mother read Adelle Davis and she taught me that real food is whole food. We ate meat, fish, poultry, dairy, eggs, and lots of produce. The only thing that was restricted in our house was junk food, and that boiled down to white flour and sugar of all kinds. So dark chocolate was a popular dessert. So was proper ice cream, not too sweet, and homemade fruit pies, and real pancakes, made with whole grains we ground ourselves.
My definition of real food is food we've been eating a long time and food which is more or less farmed and prepared the way it used to be. So that means wild salmon and grass-fed beef; ecological fruit and vegetables; traditional fats and oils (animal and vegetable); raw milk cheese (not processed fake cheese or low-cholesterol cheese); and whole eggs (not egg-whites, pasteurized eggs, and powdered eggs). If you eat around the edges of the supermarket, you'll be eating real food. Avoid the highly processed, high-profit-margin, low-nutrition foods in the center.
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