Real Food: What to Eat and Why

Hardcover

ISBN 10: 1596911441 ISBN 13: 9781596911444

Publisher: Bloomsbury USA, 2006

Yes, Virginia, you can butter your carrots. A farmer's daughter tells the truth about cream, eggs, fish, chicken, chocolate―even lard.

Everyone loves real food, but they're afraid butter and eggs will give them a heart attack―thus the culinary abomination known as the egg-white omelet. Tossing out the yolk, it turns out, isn't smart. Real Food reveals why traditional foods are actually healthy: not only egg yolks, but also cream, butter, grass-fed beef, wild salmon, roast chicken skin, and more.

Nina Planck grew up on a vegetable farm in Virginia and learned to eat right from her no-nonsense parents: lots of fresh fruits and vegetables, along with beef, bacon, fish, dairy, and eggs. Later, she wondered: was the farmhouse diet deadly, as the cardiologists say? Happily for people who love food, the answer is no.

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. Real Food upends the conventional wisdom on diet and health and explains our taste for good things.

From the Author:

You will like Real Food if you liked these books:

Nourishing Traditions by Sally Fallon
The Cholesterol Myths by Uffe Ravnskov
The Heart Revolution by Kilmer McCully
Know Your Fats by Mary Enig
Good Fat by Fran McCullough
The Omnivore's Dilemma by Michael Pollan
Cookbooks by Nigel Slater, Bruce Aidell, Fergus Henderson, Hugh Fearnley-Whittingstall and Mark Bittman

About the Author:

Nina Planck created farmers' markets in London and Washington, D.C., and ran New York City's famous Greenmarket. She wrote The Farmers' Market Cookbook and has starred in a BBC series on local foods.