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Real Food: What to Eat and Why Paperback – June 12, 2007
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Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
In addition to having more energy eating only natural, whole, real food, I have lost several pounds over the last month. I also appreciate the references given to the science behind it all.
One of the more fascinating things I find is that this book would have been considered 100% wrong 15 years ago (when even avocados, olive oil, and almonds were taboo). But in the last 5 years, we see "eat the healthy fats!" and even that margarine is on the outs with the recent trend away from trans fats. What more of the established "knowledge" about healthy eating will be disproven over the next 5-10 years? For me, I'll stick with eating what's been eaten for the last couple thousand years and avoid techno-foods and I bet it'll all be proven out in the end.
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.Read more ›
What you'll find here are not recipes, like a reviewer was upset about below. But if she had read the title, it's pretty obvious this book is about the "why" behind the foods, not a "how-to-make-a-dish" book. And that's good, as we've been needing this info.
What you will find are facts and references to studies (with footnotes). I think we all can agree that American nutrition has been muddled by so much information, that it seems impossible to weed through just exactly what is healthy?
And that's where Nina cuts through the fog, with basic, simplified, and logical explanations of "why" our bodies need "what" food and the different kinds of food from traditional to industrial.
Nowhere in this book does Nina bash or criticize. Here positivity is glowing and admirable, especially with such hotly debated topics.
I would advise anyone to read this book. There are also parts addressed to children and the elderly. It's important for us to get back to the natural order of things, and stop being nutritional and drug experiments for scientists and pharmacologists. Being healthy starts first with your mind, then what you eat!
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.Read more ›
Most Recent Customer Reviews
A farmers' market proponent and an enthusiast on raw whole foods, Nina Planck is forward and persuasive in her book "Real Food. Read morePublished 1 month ago by Woodley Lamousnery
Changed my eating habits for the better. I've read this book many times and have given this book to strangers, friends and family. Read morePublished 3 months ago by Jessica
Wonderful, inspiring overview showing how enjoyable good nutrition can be!Published 4 months ago by Anne Grantham Anderson
Great book, I agree wholeheartedly on its philosophy and have lost weight by eating real food. That includes eggs, butter and whole milk!Published 6 months ago by Bonzilass
If you've read anything like this book, then there is no need to read this one also. It will simply be a tiresome repeat of what you've already researched. Read morePublished 11 months ago by empress8411
A good guide to help my clients get on the right track.Published 11 months ago by Kathleen J. Stricker