Get this book!!!

We have to be smarter about what we put in our mouths. We have to realize that what we choose to eat has a direct effect on our health. I want to live a long healthy life. If you do too, get this book...today!
The information in here should be enough to convince you to start eating the way we did in Great Grandma's day. Or, go see the movie "Food,Inc."....you'll be running to your nearest farmer's market as you leave the theater.

From a book reviewer:

Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it?

Because most of what we're consuming today is not food, and how we're consuming it -- in the car, in front of the TV, and increasingly alone -- is not really eating. Instead of food, we're consuming "edible foodlike substances" -- no longer the products of nature but of food science. Many of them come packaged with health claims that should be our first clue they are anything but healthy. In the so-called Western diet, food has been replaced by nutrients, and common sense by confusion. The result is what Michael Pollan calls the American paradox: The more we worry about nutrition, the less healthy we seem to become.

But if real food -- the sort of food our great grandmothers would recognize as food -- stands in need of defense, from whom does it need defending? From the food industry on one side and nutritional science on the other. Both stand to gain much from widespread confusion about what to eat, a question that for most of human history people have been able to answer without expert help. Yet the professionalization of eating has failed to make Americans healthier. Thirty years of official nutritional advice has only made us sicker and fatter while ruining countless numbers of meals.

What's better for you --- whole milk, 2% milk or skim? Is a chicken labeled "free range" good enough to reassure you of its purity? How about "grass fed" beef? About milk: I'll bet most of you voted for reduced or non-fat. But if you'll turn to page 153 of "In Defense of Food," you'll read that processors don't make low-fat dairy products just by removing the fat. To restore the texture --- to make the drink "milky" --- they must add stuff, usually powdered milk. Did you know powdered milk contains oxidized cholesterol, said to be worse for your arteries than plain old cholesterol? And that removing the fat makes it harder for your body to absorb the fat-soluble vitamins that make milk a valuable food in the first place? About chicken and beef: Readers of Pollan's previous book, "The Omnivore's Dilemma", know that "free range" refers to the chicken's access to grass, not whether it actually ventures out of its coop. And all cattle are "grass fed" until they get to the feedlot. The magic words for delightful beef are "grass finished" or "100% grass fed".

I have decided to try to go completely organic in what I eat. I'll have to talk to the spouse about it, and I may need to make separate food, but I am really committed to it. This blog, my project, is not just about losing weight, it is about taking care of my body and my health. The paperback version of this book is $9.00 on Amazon...go there now.

Tip of the Day

The best way to start, after reading the book, is to go to these two sites:

101 cookbooks on facebook...and her blog. Heidi is reknowned for her blog as a great place to learn to cook fresh, healthy food! Her recipes are easy to follow and use ingredients you may not have ever tried before....but the one thing they all have in common is that they are so darn tasty! You'll be eating vegetarian in no time...and you'll be enjoying it!

The double broccolli quinoa is a great way to introduce yourself to this marvelous little grain....try it!!