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Real Food:
What to Eat & Why
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by Nina Planck
Could there BE a more logical, more obvious way to eat than what we’ve been eating for thousands of years? Author Nina Planck nails the plain and simple truth — that the natural, real foods we most crave are exactly the foods we were designed to eat in the first place! Fortunately for all of us, this way of eating leads to both extraordinary good health and pleasure!
Pleasure indeed — this book will have many jumping with joy, as within very short order you will discover that everything you may have been avoiding - butter, cream, egg yolks, coconut oil, and animal fat — are actually the foods that have made humans healthy for millennia. And no, this is not another Atkins book or fad diet, unless you are talking about a million-year-old fad!
Author Nina Planck asks the right questions, and gives the thoughtful answers that make this book truly indispensable, standing high in a sea of mediocrity and confusion. Real Food certainly gains much of its sure footing from Planck’s own life experience which includes a rare combination of: being raised by parents who had left the field of education to become farmers; exploring vegetarianism before once again embracing her roots; and establishing and coordinating farmers markets – the ultimate modern convergence of real foods. These experiences obviously gave Planck a multidimensional appreciation for, and astute ability to articulate, the value of high quality foods.
Chapter topics include:
Real Milk, Butter, and Cheese
Real Meat
Real Fish
Real Fruits and Vegetables
Real Fats
Industrial Fats
Other Real Foods
Beyond Cholesterol
Where to Find Real Food
Written with wit and warmth, Planck’s disarming logic will deliciously satisfy even the more skeptical minds. She poses penetrating questions that invite the reader to reflect deeply on the many assumptions we generally don’t think to consider. Given the extent of our public health crisis – hundreds of millions suffering from cancer, heart disease, and diabetes despite many billions spent over decades in the search for "cures" – doesn’t it seem high time to question everything?
For instance, though humans have enjoyed rich foods like butter for thousands of years, and fatty beef and other animal foods for millions of years - why did heart disease not appear as an ailment in humans until 1912? The answer is a vital one for everyone alive today, and is addressed here quite eloquently. Similarly, how could heart disease rise in the 20th century to one of the leading causes of death, when saturated fat consumption actually fell? If you want real insights from a food guide, you want an author who will ask tough questions like these; not like those authors who just repeat the tired, tepid "alternative health" drivel now sold even at big chain supermarkets.
Planck knows that there is just one rudder that can steer us through the modern ocean of dietary confusion: the wisdom and experience accumulated by our healthy human ancestors (and if we are lucky like her, our own life experience as well). Most everything else is just conjecture and hype. Thus Real Food is packed with valuable information that will dispel dietary confusion, not add to it.
Real Food deserves a place on everyone's shelf - thank you to Nina Planck for giving us one of the few books on health and nutrition that gets the fundamentals, as well as the details, right!
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