Eat Real Food or Else

Overview

Can you trust your health to the food industry or rely on governmental dietary recommendations?

Food can be both a pleasure and your ticket to lifelong health, but only if you choose wisely; the temptation is great to pick elements from various popular diets, but intuition and common wisdom (eat a little bit of everything...) can be misleading.

“Eat Real Food or Else” provides:

- Nutritional advice based on the broad view of the entire body.

- Delicious, illustrated step-by-step recipes for all occasions.

- Simple yet scientifically accurate explanations about the effects of various foods on our bodies.

- Tools to make informed food choices.

- Perspectives from which to examine the existing diets and the nutritional literature.

Because of the huge complexity of our body, nutrition cannot be reduced to simplistic rules. However, some principles do exist, myths must be debunked. You will not find here a “one-size-fits-all” diet, but methods to listen to your body and adapt your diet accordingly.

Product Details

ISBN-13:	9780986252013
Publisher:	Golden Lotus Publishing
Publication date:	01/01/2016
Pages:	304
Product dimensions:	8.00(w) x 11.10(h) x 1.00(d)

Editorial Reviews

2016-04-20
Science and food writing combine in this cookbook, which offers a new way to look at the American diet. Eating healthfully can be hard in this day and age, particularly with so many opinions and so much advice about the subject out there. This work is armed with the mindset that "real food"—that is, food that's natural and not overly processed—is key to a healthy diet, and it explores what and how much to eat and when to eat it. The book's rules are simple: readers should seek out food that's colorful, micronutrient-rich, whole, and comes from healthful sources. After examining the "ideal" plate of food, the work explains common diet buzzwords, such as "glycemic index," and the roles that fats, carbohydrates, and sugar play in American diets. Then there's a recipe section, divided into categories such as "Soup, Salads & Appetizers," "Vegetables," "Main Courses," and "Breakfast, Snacks & Condiments." Also included are breakout sections on everything from cruciferous vegetables and their benefits to what cooking oils to avoid. Nguyên (Cuisine de Montagne Pas à Pas, 2012, etc.), a culinary writer; Nichols (Quantitative Medicine, 2016), a doctor; and debut author Vollmar, a chef, are all trained professionals in their respective fields, and as a result, they leave no stone unturned in this book. One should always consult with one's physician before starting a new diet, but the authors lay out the diet in this work in an easy-to-understand manner. It's not necessary to read the science to understand the recipes, but they do combine to provide a holistic approach to healthy eating. Recipes such as "Spring Ratatouille," "Duck Cassoulet," "Parmesan Crackers," and "Asparagus and Collard Greens Slaw" boast full-color pictures of the step-by-step process as well as of the finished result. The simple instructions make the work manageable for novice chefs. For readers looking to eat better or just whip up something delicious, this cookbook may be just the (meal) ticket. An easy-to-follow guide to a healthier lifestyle featuring delicious recipes.

Kirkus Reviews