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How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet

How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet

by Sophie Egan

Paperback

$16.95
Available for Pre-Order. This item will be available on March 17, 2020

Overview

Is organic really worth it? Are eggs OK to eat? What does it mean if something’s labeled “Fair Trade,” or “Biodynamic,” or “Cage Free”? What about all the noise around farmed fish, fake meat, coconut oil, almonds—not to mention fat, carbs, and calories?
           
Using three criteria—is it good for me? is it good for others? is it good for the planet?—Sophie Egan, an expert in health, nutrition, and sustainability, revolutionizes our understanding of food in a way that will change the way we shop, cook, and eat. To be a conscious eater is not about diet, fads, or hard and fast rules. It’s about having the information to make informed choices amid the chaos of hype and marketing. For instance, plastic water bottles are convenient but contribute to a massive patch of garbage floating in the Pacific. A reusable container saves money and the environment.

Organized into four categories—food produced by plants, by animals, by factories, by restaurant kitchens—A Radically Practical Guide to Conscious Eating covers everything: tips for buying produce, diet and cancer risks, the truth of sell-by dates, cutting down on food waste, the great protein myth, and much more.

Product Details

ISBN-13: 9781523507382
Publisher: Workman Publishing Company, Inc.
Publication date: 03/17/2020
Pages: 280
Product dimensions: 5.50(w) x 8.00(h) x 0.00(d)

About the Author

Sophie Egan is the Director of Health and Sustainability Leadership for the Strategic Initiatives Group at The Culinary Institute of America, as well as the Editorial Director. She contributes regularly to The New York Times' Well blog and has written for The Wall Street Journal, TIME, The Washington Post, Mic, Bon Appétit, WIRED, and The Kitchn. Egan is the author of  Devoured: How What We Eat Defines Who We Are. She holds a master of public health from the University of California, Berkeley, with a focus on health and social behavior. She lives in San Francisco, CA.

Table of Contents

Introduction
 
1. Stuff that comes from the ground
 

  1. Sugars: In defense of fruit 
  2. Almonds: health nuts or water hogs?
  3. Arsenic and old rice
  4. Looking for a humble hero? Beans
  5. The best produce is the kind you eat
  6.   You Should Buy Organic, when you can afford it
  7. Radically practical tips for buying produce
  8. Why water beats all, and tap beats bottle
  9. Top 5 ways to waste less food at home
  10. The glory of whole grains and why you shouldn’t miss out
  11. Grains that are good for your fellow humans and the planet
  12. Fat in food: the essentials
  13. From soy to nuts, what to know about plant-based “milks”
  14. Fermented foods and fiber: bring on the bacteria
  15. Pollinator protection: what’s at stake and how you can help
  16. A gentle rain on the plant-based parade
  17. How to choose a cooking oil
  18. The olive oil vs. coconut oil showdown
  19. Frozen foods: it’s the freezers we need to deal with
  20. SOS: save our souls soils
  21. Label Lounge: stickers to know for stuff that comes from the ground
2. Stuff that comes from animals
  1. The Great Protein Myth
  2. The conscious carnivore: First, less. Then, better
  3. Why fish and seafood are worth your while
  4. Sustainability at sea: a primer
  5. Cholesterol, orCan we go back to eating eggs now?
  6. The conscious carnivore: animal welfare edition 
  7. Cage-free, free-range, and the laundry list of egg labels 
  8. Superbugs and the food supply: Only you can prevent antibiotic resistance
  9. Food fraud — Is that sawdust on my penne?
  10. Farmed fish: yay or nay?
  11. Processed meats and cancer
  12. Your diet and your cancer risk
  13. The grass-fed question
  14. Shrimp + slavery = one hot mess 
  15. Label Lounge: stickers to know for stuff that’s killed and milked
3. Stuff that comes from factories
  1. Processed foods: not all bad
  2. How the heck do I read a food label?
  3. Ingredients that sound scary but are actually safe, and ones that sound safe but are actually scary
  4. Added sugars and artificial sweeteners
  5. How to read the front of a food package 
  6. Up your supermarket savvy
  7. Food labels and allergies: what to look for
  8. Hold your water — from glass to plastic to aluminum
  9.  
  10. 10 ways to part ways with plastic
  11. What to make of calories: for health
  12. What to make of calories: for the planet
  13. The unintended consequences of gluten-free everything
  14. How to limit added sugar: where reality meets joy
  15. Sell-by – the truth behind the date
 
4. Stuff that’s made in restaurant kitchens
  1. “Healthy” fast food
  2. On becoming a humane society
  3. Three words of caution when personalizing your nutrition
  4. Ethical eating in the era of food allergies
  5. The case for calorie labeling
  6. Farm-to-table: They’re not all hucksters
  7. Greening the restaurant scene: Eat like the planet depends on it
 
Additional Tips & Resources
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