Real Food
Subtitle: What to Eat and Why
By: Nina Planck.
Edition: 1st U.S. edition (1)
Publisher: Bloomsbury; Bloomsbury Pub.; Distributed to the trade by Holtzbrinck Publishers
Published: 2006
Place of publication: New York, USA
Language: eng
Format: Hardcover
Number of pages: 343
ISBN-13: 9781596911444
Copyright date: 2006
Subjects: Nutrition -- United States; Diet -- United States
Description: Yes, Virginia, you can butter your carrots. The country's leading expert on farmers' markets and traditional foods tells the truth about the foods your grandmother praised but doctors call dangerous.

Everyone loves real food, but they're afraid bacon and eggs will give them a heart attack--thus the culinary abomination known as the egg-white omelet. But it turns out that tossing out the yolk isn't smart. Real Food reveals why traditional foods are not only delicious--everyone knows that butter tastes better--but are actually good for you, making the nutritional case for egg, cream, butter, grass-fed beef, roast chicken with the skin, lard, cocoa butter, and more.

In lively, personal chapters on produce, dairy, meat, fish, Nina explains how the foods we've eaten for thousands of years--pork, lamb, raw milk cheese, sea salt--have been falsely accused. Industrial foods like corn syrup, which lurks everywhere from fruit juice to chicken broth, are to blame for the triple epidemic of obesity, diabetes, and heart disease, not real food.

Nina Planck grew up on a vegetable farm in Virginia and learned to eat right from her no-nonsense parents: along with lots of local fruits and vegetables, the Plancks drank raw milk and ate meatloaf, bacon, and eggs with impunity. But the nutritional trends ran the other way--fat, saturated fat, and cholesterol were taboo--and in her teens and twenties, Nina tried vegan, vegetarian, low-fat, and low-cholesterol diets, with unhappy results.

When she opened the first farmers' markets in London, Nina began to eat real food again--for pleasure, not health--and to her surprise she lost weight and felt great. She began to wonder about the farmhouse diet back home. Was it deadly, as the cardiologists say? Happily for people who love food, the answer is no.

Real Food upends the conventional wisdom on diet and health. Prepare for pleasant surprises on whipped cream and other delights. The days of deprivation are over.
(from the flap)
Notes: Includes bibliographical references.
Table of contents: title: CHAPTER 1: I Grow Up on Real Food, Lose My Way & Come Home; title: Again; title: First I Explain What Real Food Is; title: We Become Vegetable Farmers in Virginia; title: I Am Forced to Eat Homemade Food instead of What Normal Kids; title: Eat; title: How I Became A Vegan & My Virtuous Diet Made Me Plump &; title: Grumpy; title: I Move to London Where I Am Rescued by Farmers' Markets; title: I Discover Weston Price & His Odd Notions about Traditional; title: Diets including such; title: Delicacies as Whale Skin & the Adrenal Glands of Moose; title: Everywhere I Go, People Are Afraid of Real Food; title: CHAPTER 2: Real Milk, Butter & Cheese; title: I Am Nursed on the Perfect Food from the Perfect Container; title: I Remember Milking Mabel the Cow; title: A Short History of Milk; title: I Reply to the Milk Critics; title: Milk, Butter, Cholesterol & Heart Disease; title: The Difference between Traditional Milk & Industrial Milk; title: I Describe the Virtues of Raw Milk; title: Late In Life, I Learn to Appreciate Proper Cheese; title: CHAPTER 3: Real Meat; title: Down on the Farm: Why even Vegetable Farms Need Animals; title: How Factory Farms Degrade Animals & Wreck the Natural Order; title: of Things; title: Why Grass Is Best & I Don't Mean For Smoking or Tennis; title: The Virtues of Beef, Pork & Poultry Fat; title: I Try the Winston Churchill Diet & Heed the Great Escoffier; title: I Am Skeptical that Red Meat Causes Cancer; title: Buying & Cooking Real Meat: Grass-fed, Pastured & Organic; title: CHAPTER 4: Real Fish; title: How Our Brains Grew Fat on Fish; title: Life after Wild Salmon: Obesity Diabetes Heart Disease; title: Are You Depressed? Try Eating More Fish; title: The Truth about Fish Farming; title: CHAPTER 5: Real Fruit & Vegetables; title: Why I Never Rebelled against Eating Vegetables even though I; title: Spent Every Summer; title: Picking Tomatoes & Zucchini in the Hot Sun; title: What Is an Industrial Tomato?; title: I Learn How to Answer The Question: Are You Organic?; title: How to Eat More Vegetables; title: CHAPTER 6: Real Fats; title: Some Surprising Facts about Fats; title: If You Have Only Two Minutes to Learn about Fats, Read This; title: How I Stopped Worrying & Learned to Love Saturated Fats; title: Please Butter Your Carrots: Why Fats Go with Everything; title: Make Mine Extra Virgin; title: My Opinion of the Minor Vegetable Oils; title: Coconut Oil Is Good for You; title: CHAPTER 7: Industrial Fats; title: How The Margarine Makers Outfoxed the Dairy Farmers; title: How Fake Butter Causes Heart Disease; title: Why I Don't Eat Corn, Safflower, Soybean, or Sunflower Oil; title: I Am Not Convinced by Canola; title: CHAPTER 8: Other Real Foods; title: The Abominable Egg White Omelet; title: Whole Grains & Real Bread; title: Industrial & Traditional Soy Foods Are Not the Same; title: I Explain the Difference Between Good Salt & Bad; title: Chocolate: The Darker the Better; title: CHAPTER 9: Beyond Cholesterol; title: What Is Cholesterol?; title: How Cholesterol Became the Villain & Saturated Fats Got a; title: Bad Reputation; title: The Cholesterol Skeptics; title: Diet First, then Medication; title: A Disease of Deficiency; title: CHAPTER 10: The Omnivore's Dilemma; title: Glossary; title: Further Reading; title: Organizations; title: Sources: Where to Find Real Food; title: Notes on References for Select Chapters; title: Bibliography; title: Notes; title: Appreciation