- Jan 4, 2001
- 41,596
- 19
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Re al Fo od
Sorry for the spaces, I'm kind of hoping Google won't pick up on it, should a certain someone go searching; though Google probably isn't that easily fooled.
Anyhow, a shall we say, "relative," is on a health/"health" food kick, and is on my case to read this book.
Related article
I was introduced to raw milk. Dear god it was awful. It was almost lightly chewy, and tasted like a blend of cheddar cheese and milk.
Immediate issues I see:
I don't have the book handy with me, but I recall from the book jacket that she isn't a scientist, or anything close to it. Amazon says that she is a "successful manager of urban green markets," so she's got a vested interest in this subject; this book could be little more than a big advertising gig for her.
I don't put much sentimental value in food; it's not some artful thing to be lovingly crafted, it's just a fuel source.
Granted, some of the stuff looks legit, like recommending butter over margarine - natural fats over processed/plasticized artificial hydrogenated/partially hydrogenated oils.
But she sounds more like a political entrepreneur and businesswoman than a scientist.
Might anyone else have (rational) thoughts on this?
Those spewing professions of communist eco-KOOK hippies ZOMG need not apply.
Sorry for the spaces, I'm kind of hoping Google won't pick up on it, should a certain someone go searching; though Google probably isn't that easily fooled.
Anyhow, a shall we say, "relative," is on a health/"health" food kick, and is on my case to read this book.
Related article
I was introduced to raw milk. Dear god it was awful. It was almost lightly chewy, and tasted like a blend of cheddar cheese and milk.
Immediate issues I see:
...much of what we have learned about nutrition in the past generation or so is either misinformed or dead wrong, and almost all of the food invented in the last century, and especially since the Second World War, is worse than almost all of the food that we've been eating since we developed agriculture.
I don't have the book handy with me, but I recall from the book jacket that she isn't a scientist, or anything close to it. Amazon says that she is a "successful manager of urban green markets," so she's got a vested interest in this subject; this book could be little more than a big advertising gig for her.
The market has evidently spoken on this one: Industrial food seems to be a thriving market. "Real food" is a boring, time-consuming, pain in the ass to prepare, so we buy processed foods.the only sensible path for eating, the one that maintains and even improves health, the one that maintains stable weight and avoids obesity, happens to be the one that we all crave: not modern food, but traditional food, and not industrial food, but real food.
I don't put much sentimental value in food; it's not some artful thing to be lovingly crafted, it's just a fuel source.
Granted, some of the stuff looks legit, like recommending butter over margarine - natural fats over processed/plasticized artificial hydrogenated/partially hydrogenated oils.
But she sounds more like a political entrepreneur and businesswoman than a scientist.
Might anyone else have (rational) thoughts on this?
Those spewing professions of communist eco-KOOK hippies ZOMG need not apply.