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Even though most people are over the low-fat processed foods craze, the majority of Americans still opt for skim milk and stay away from lard when they’re cooking. Cooking with full fats is seen as an indulgence…but why? Author Nina Planck challenges our modern ways of eating in her book Real Food: What to Eat and Why.
Although Planck grew up on a farm, she found herself cutting meat and whole dairy fats out of her diet. She found that once she started eating cheese, butter and meat again, not only did her food taste better, but she looked better too. It seems sort of counterintuitive…eat fat to lose fat? But if you really think about it, the idea isn’t that crazy. Europeans have been doing it for years. Americans are constantly stunned by the fact that the French are so skinny. Well, they eat butter, lard, meat and plenty of cheese. They don’t have low-fat or reduced fat foods taking over their stores.
But why? The fact that most people don’t know the answer keeps them from changing their diet. Planck asserts that consuming fats with vegetables allows the body to absorb more of their nutrients. In fact, some vegetables, like broccoli, are much healthier for you when cooked. She does distinguish between good and bad fats. Butter, olive oil, lard and coconut oil are all fats we should consume, obviously in some moderation. These fats, along with the fat from dairy, meat and fish should accompany the fruits and vegetables that play a main role in your diet.
The one idea Planck shares that many consumers have been picking up on is the significance of organic foods. Not just fruits and vegetables – organic dairy, meat and fish as well. The increased nutritional value of organic food is remarkable, even in fish. She admits that it isn’t feasible to replace all your conventional foods with organic, so her book includes lists of the most important foods to buy organic.Planck’s book is different from other pieces I’ve read because she has concrete scientific facts to back up each of her claims. I’m not saying her diet is right or practical for everyone. But she has science and real life experiences to support her claims – not to mention praise from healthy food gurus like Michael Pollan. All in all, her ideas aren’t that ridiculous. Like many other current food writers and experts, she just believes we should go back to eating the way our grandparents did. And haven’t your grandparents been telling you to do that for years?
--Marly Schuman
Marly Schuman on May 02, 2012 in Books, Cookbooks, Marly Schuman | Permalink | CommentsAll the smoking that the French do help them stay slim. As well as the fact that they eat smaller portions, don't snack, and generally appreciate good food more than we do. Of course their food is less processed, more local, more varied and tastier than much of the food we eat here, but it's still a stretch to conclude that the fats in their diet help them stay more fit.
Posted by:Teri L. |May 02, 2012 at 02:41 PM Verify your Comment Previewing your CommentPosted by: |This is only a preview. Your comment has not yet been posted.
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