by Nina Planck
In our overweight society – processed food at our fingertips every way we turn – it is a breath of fresh air to find a way to survive in a healthy fashion and get back to the basics of eating real, all-natural foods the way that our ancestors did. Nina Planck is one of those few people who has realized the valuable knowledge and understanding of how to live healthy by eating real, non-processed foods without all of the disgusting chemicals and harmful food additives.
Planck’s insightful book, Real Food: What to Eat and Why, describes her discoveries within both the real-food and processed-food worlds. She writes about her experiences growing up on a farm and opening a number of farmers’ markets in the United Kingdom and the United States. She has a wealth of knowledge and cites credible sources while translating her research into a language that’s easy for anyone – including those with little or no nutrition background – to understand and learn much from.
Among personal anecdotes, Planck clarifies the differences between grass-fed and organic, extols the virtues of real butter, milk and cheese, discusses cholesterol, explains industrial fats and real fats, praises the virtues of eggs, and provides extensive external information. She refers to a multitude of studies, provides a clear glossary and bibliography, and also offers a list of websites and stores where one can find “real foods.”
This article appeared in the September/October 2008 issue of Canadian Dimension (Canadian Students).