Tuesday, December 28, 2010

Real Food-What to Eat and Why

I have my new son-in-law to thank for a holiday gift that begs sharing with everyone.  Real Food-what to eat and why by Nina Planck, published in 2006, is a gem of a resource for anyone who feels confused or wants to have much clearer guidelines about what to buy and eat and what to leave on the shelf.  Endorsed by Michael Pollan for its persuasive and "eye-opening" qualities, Planck takes us back to the days of "real" food.   By this she means foods that are old, that we humans have been eating for a long time. And she also means foods that are traditionally prepared "the way we used to eat them."  One of Pollan's food rules was to avoid foods your grandmother would not recognize.  Planck goes further to endorse local and seasonal fruits and vegetables(goodbye to the perfectly unblemished and insipid winter raspberries from god knows where); whole grains (goodbye to white flour and many of those holiday treats we just downed aplenty);and fats and oils should be unrefined (goodbye to margarine, "I cant' believe it's not butter", trans, hydrogenated etc--welcome home EVOO!).  The book is chock full of information, resources, and convincing documentation. We can all challenge ourselves to Planck's lessons that will help us ring in the new year with real, delicious foods to keep us healthy in 2011.

In this same vein, schools can participate in new awareness about healthy eating through  Real Food Challenge which carries the same name and adheres to much the same principles.
Bon Appetit!

image from WebMD.com


  1. Thank you! I just downloaded "Real Food" on my kindle. My mother used to say, "If it tastes good, spit it out. It probably isn't good for you.

  2. This is interesting science finally caught up with what is clear is called a long time. Our ancestors had a better idea of what food and eating, and food and health than we the connection between.

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