Real Food: What to Eat and Why
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Real Food: What to Eat and Why

4.5 20
by Nina Planck, Nina Teicholz
     
 

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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 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

Overview

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.

Editorial Reviews

From the Publisher

"[Planck] is a cross between Alice Waters and Martha Stewart." —Washington Post

"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 . . . Nina Planck has written a valuable and eye-opening book." —Michael Pollan

Publishers Weekly
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. (June) Mark Bittman's latest book is The Best Recipes in the World (Broadway); he is also the author of How to Cook Everything (Wiley). Copyright 2006 Reed Business Information.
author of The Big Book of Birth and founder of Rea Erica Lyon

Nina's real food concept is critical for new parents and her advice on introducing solids is the best no-nonsense, eliminate-the-power-struggle option I've read in years.

Product Details

ISBN-13:
9781632864581
Publisher:
Bloomsbury USA
Publication date:
05/10/2016
Pages:
352
Sales rank:
230,082
Product dimensions:
5.50(w) x 8.20(h) x 1.10(d)

Meet the Author

Nina Planck is a farmers' daughter, food writer, and farmers' market entrepreneur. She is the creator of the wildly popular London Farmers' Markets. A gifted speaker and a home cook, she is the author of Real Food for Mother and Baby as well as The Farmers' Market Cookbook and The Real Food Cookbook. She lives in New York City and Stockton, New Jersey, with her husband, Rob Kaufelt, proprietor of Murray's Cheese, and their three children.
NinaPlanck.com
@ninaplanck

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Real Food: What to Eat and Why 4.5 out of 5 based on 0 ratings. 20 reviews.
Guest More than 1 year ago
I felt so validated by this book. I've always enjoyed what I used to call my guilty pleasures: butter, cheese, milk and spending lots of time walking thorough my local farmers market looking for the freshest and most seasonal items but after reading this, I'm not hiding anymore. She targets what I would call fake food and explains why 'real food' is really good for you. She may take criticism from the mega food processors but give me my real butter and the farmers market any day.
RebLH More than 1 year ago
Excellent primer on the right things to eat and why. Eye-opening explanations of how processed food came to be and how it ravages our bodies. A little long-winded on the personal history, but made up for by the well-researched details throughout. I recommend it to my patients (and friends, family, cooks) all the time and re-read it regularly!
RosieTheRiveter16 More than 1 year ago
This is a GREAT book!! A must read if you want to know how the Industrial Revolution and beyond ruined our food and our bodies!! And how we still believe in debunked "so-called medical studies". And to "Anonymous" who posted on December 28, 2011 - this isn't a cookbook!! So that was a really dumb review.
C_Burton82 More than 1 year ago
Eye opening and great informative read!!!
Anonymous More than 1 year ago
Great ideas on what foods to eat
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Anonymous More than 1 year ago
It does not give you good recipes i recemend that you do not read this. I enjoy cooking and have several cookbooks but this one is not . Take your risks if you want to buy it but like i said earleir it is not a good cookbook.