Here's my Amazon.com review of this book, which I haven't read yet. I discovered it poking around on the site after reading most of The Way We Eat by Peter Singer -- which I plan to write about on this blog. I saw this book, and that it had only 19 reviews. Mostly I just wanted to say a word or two and do the good deed of making the number of customer of reviews 7% longer. But of course I got carried away.
Real Food, by Nina Planck
My one-line summary: If you need a factory to make it, it's probably not real food -- and really not good for you.
Hooray for real food - and common sense!, November 15, 2006
Reviewer: Vesna Kovach "duonexus" (Madison, Wis. USA) - See all my reviews
Hooray! I'm thrilled that there's another voice crying in the wilderness, joining the likes of Sally Fallon (Nourishing Traditions) and Uffe Ravnskov (The Cholesterol Myths) in promoting real food over the fabricated analogs so in vogue in modern health literature.
So much dietary advice comes at us from all media these days, and much of it just seems founded in bizarre suppositions: the idea that we can be so darn certain about the long-term effects of food products and eating habits that are, relatively speaking, brand new.
For instance, we're told that a certain nutrient is essential, but that it's impossible to get enough of it from its natural food source. Three bushels of kale, 1200 tomatoes, that sort of thing. So we should eat some factory-made product that's fortified with the proper amount of the substance. Now, how could this possibly be? How could our bodies require any dosage that has been, for all but the last five minutes of human history, technologically impossible to ingest?
Here's another. The mainstream recommendation today is for low-fat dairy products for everyone who has reached the age of two. But consider this. I was a child only a few decades ago. No kid was subjected to low-fat anything. Low-fat versions of this, that and the other thing didn't even exist then. Yet, it was very unusual for any kid to be overweight. There would be one or two obese children among a given age in an entire elementary school. Today, children are increasingly fed low-fat (read: fake) versions of everything, and childhood obesity rates continue to climb. If full-fat dairy makes kids fat, why isn't it the reverse? Why didn't the childhood obesity epidemic occur when children ate full-fat products?