As a society we should abandon the industrial food system and eat food in its natural form, as put forth by mother nature. This is clearly a strong conviction of Nina Planck, who spells the idea out over 352 pages in her book Real Food. Her arguments are convincing and very closely mirror those expressed by the recently famous Michael Pollan (The Omnivore’s Dilemma, The Botany of Desire).
Real Food presents a strategy on eating based on unprocessed food that is sensible and will be beneficial to those who implement it. Planck essentially places no restriction on foods as long as they are in their pure form. Pie made with lard in the crust and topped with cream? Certainly. She claims that the rise of health issues in Western culture definitively parallels the rise in processing of our food (many people have drawn similarly competent, yet different parallels to the rise of Western diseases, however). She goes on to refute the longstanding idea that saturated animal fats and cholesterol lead to heart disease and obesity. Planck is not alone in this stance as there is a growing contingent in the field of nutrition who have shifted blame away from so called “bad fats” and cholesterol.
This book is a great read for anyone interested in nutrition and will likely encourage you to improve your diet. I strongly suggest you balance her views with those of other authors (new and old), because her ideas are far from scientific fact.
Read this book if:
-
You are concerned with the shortcomings of our current industrial food system
-
You enjoy the work of Michael Pollan
-
You are a vegetarian or vegan and want to hear a contemporary and somewhat compelling argument against your diet
Quotable:
-
“As consumption of saturated fats fell in the first half of the 20th century, heart disease rose.”
-
“If beef and butter were to blame for heart disease, heart disease wouldn’t be new. We’ve been eating them for too long.”
This book was sourced from the Knowledge Center at the University of Nevada, Reno. I guarantee you can find this book at your local library.
No comments:
Post a Comment