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 Ð 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! 343 pages, softcover

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by Ron Schmid, N,D.

A wonderful companion to Nutrition and Physical Degeneration and Nourishing Traditions. Includes a concise overview of Price's studies of traditional societies with photographs; how a return to a traditional diet can help you reduce risk of heart disease, fight allergies, chronic fatigue, arthritis, skin problems and increase your life expectancy; and an excellent guide to natural eating with dietary considerations for specific conditions. This book should be in every library and widely read by all.
270 pages, softcover

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By Beatrice Trum Hunter

Whole foods--quality protein from animal sources, fruits, vegetables, nuts, seeds, and whole grains--have made it possible for humankind to survive, to be healthy, and to procreate through the millennia. Unfortunately, today these nutrient-dense foods are regarded merely as raw materials to be converted into more profitable refined and highly processed products. The potato, for example, is converted into chips and fries, corn-on-the-cob into flakes, and the apple into juice. Similar fractioning of food has occurred throughout all the basic food groups. Food partitioning shortchanges our health by diminishing important nutritional offerings and destroying vital nutrient relationships.

A Whole Foods Primer demonstrates the wisdom of selecting whole foods for optimal intake of nutrients essential for good health. In it, readers will learn about the basic nutritional components of each whole food group and their specific functions and beneficial roles in the body; nutrient profiles and surprising facts about some hundred whole foods; their historical uses as food and medicine; and the latest research that identifies their health-bestowing qualities. To help increase one's intake of this trove of nutrients, A Whole Foods Primer describes the special characteristics that consumers should seek when shopping so they can identify the peak of nutritional value and flavor in whole foods. It also provides instruction on the best cooking techniques and storage conditions to help minimize nutritional losses, as well as the best methods to preserve fresh foods for future use. Useful tips and suggestions to increase the consumption of whole foods easily and to encourage experimentation with unfamiliar ones are included, as are practical resources for recipes, cookbooks, and contact information for hard-to-locate purveyors of quality whole foods. This basic primer makes clear and simple the values of reestablishing our connection to this lost world of whole foods not only for our good health but also for the health of future generations.
192 pages, softcover

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by Sally Fallon and Mary Enig, Ph.D.

Double Set: What Causes Heart Disease?
Startling information on the various factors found in modern diets that contribute to coronary heart disease. Refutes the cholesterol/ saturated fat theory. 13 pages, reprint

Plus: The Oiling of America
A thorough exposé of the corporate interests, bogus science, and behind-the-scenes manipulation which has over the last century convinced us of the validity of the ''low-fat paradigm.'' An absolute must-read for all. 20 pages, reprint

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by Sally Fallon and Mary Enig

Do you eat soy products? Chances are, you have been led to believe that tofu, soy margarine, soymilk, soy cheese, and soy burgers are "health foods." However, the latest independent research shows that soy is not the miracle food it is being promoted as. This fascinating series of articles exposes the dangers of modern soy products while giving useful historical and cross-cultural background of soy; plus additional hard-to-find information! 49 pages, reprint

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by Connie Leas

Healthy individuals need to be consuming higher amounts of fat. Connie Leas compiles decades of research on all types of fats and their effects, challenging falsehoods that impact our lifespan and our quality of life. Arm yourself with powerful evidence that ingesting animal fat is not responsible for fat on our bodies, nor should it be linked to chronic degenerative diseases. "The more I researched, the more convinced I became that we've been misled" writes the author. The fats found in processed foods are NOT saturated fats; they are artificially hydrogenated fats that merely resemble saturated fats. There is a huge difference between the two as far as our health is concerned. Fats from healthy animals and tropical oils such as coconut and palm oils are the safest fats of all.

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by Nina Planck

The Fertility Diet, Eating for Two, and Baby's First Foods

Following the success of Real Food, Nina Planck's Real Food for Mother and Baby explains why real food is better for a woman and her child. Nina Planck, one of the great food activists, changed the way we view old-fashioned foods like butter with her groundbreaking Real Food. Then she got pregnant.

Never one to accept conventional wisdom blindly, Nina found the usual advice about pregnancy and baby food riddled with myths and misunderstandings. In Real Food for Mother and Baby, Nina explains why many modern ideas about pregnancy and infant nutrition are misguided and why traditional foods are best.

While Nina can be controversial—her op-ed in the New York Times on vegan diets for infants was one of the paper's most e-mailed articles— she's no contrarian. Readers applaud her candor; they also trust her research and welcome her advice.

Nina's basic premise hasn't changed—whole foods are best. Pregnant women need meat and salt, not iron supplements. Nursing will be easier if you act like the mammal you are. Delaying the introduction of certain solid foods doesn't prevent allergies. Cereals are not the best foods for tiny eaters; meat and egg yolks are better.

From conception to two years, the body's overwhelming needs are for quality fat and protein, not for carrots and low-fat dairy. Even as she casts a skeptical eye on the conventional wisdom, Nina is reassuring. She shows you how to keep your baby healthy on good, simple food. Real Food for Mother and Baby will be the new classic on eating for two.

softcover, 272 pages

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