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.
2005, by Joel Kauffman attended by the author at the Weston A. Price Foundation Conference in Chantilly, Virginia. See also the chapter on cholesterol from Kauffman's book Malignant Medical Myths. 11. Leonard, "Food for Thought." 2. Real Milk, Butter, and Cheese 1. A. P. Simopoulos, "The Importance of the Ratio of Omega-6/Omega-3 Essential Fatty Acids," Biomedicine and Pharmacotherapy 56, no. 8 (2002): 453. 2. Mary Enig, Know Your Fats: The Complete Primer for Understanding the Nutrition of
and '40s, Dr. Francis Pottenger ran tuberculosis clinics where he treated patients with raw milk from grass-fed cows. A professor at the University of Southern California and president of the American Academy of Applied Nutrition, he published dozens of peer-reviewed articles and founded a hospital for the treatment of asthma. In his day, experts were already blaming milk for high cholesterol, but Pottenger believed traditional milk was falsely accused. In his now classic studies on raw and
towns near our farm. After my parents dropped me off, I would set up the table, umbrella, and signs, and wait for people to buy our tomatoes, zucchini, and sweet corn. Stand duty was often lonely, and sometimes scary for a young girl, especially when it got dark. More to the point, we couldn't make a living this way— not with sales of $200 here or $157 there. That winter, my parents took part-time jobs— Dad as a handyman, and Mom waiting tables at the Pizza Hut in Leesburg— to make ends meet.
understood) effect on mood. Schizophrenia is one of the more distressing and intractable mental illnesses. The traditional treatment, which is more than fifty years old, employs drugs to alter levels of dopamine and serotonin. This works for about 30 percent of patients— not impressive. Moreover, the drugs are costly and cause side effects. A radical new approach begins with the observation— first suggested by Dr. David Horrobin in the 1970s— that the brain is made of fat.15 Neurotransmitters
amounts of produce when it's cheap, especially during a glut. On most trips to the market, I stock up on basics like lettuce and zucchini, and rarely buy expensive treats such as wild blueberries or fancy mesclun. I find "baby" vegetables overpriced and insipid. At my local market, lettuce is a bargain at one dollar a head all summer; for most of the year, I use two heads a day. There is always fruit in the house for dessert. Have a salad at every meal. Once you adopt this habit, lunch or dinner