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Junior Member
 
Group: Forum Members
Last Login: 3/4/2012 7:20:20 PM
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| Today I interviewed Nina Planck, the author of Real Food: What to eat and why. She's a great advocate in eating old and traditional foods, and has a great sense of getting back to the basics of real food. I read the book several years ago, and it was an eye opening topic. My family dies of heart attacks (no one has made it to 70 years old for a few generations), but what's interesting is it happened more after WWII. Before the industrialized foods there were some that lived to 98! She brought up a whole bunch of good points about eating traditional foods - butter, whole milk (preferrably raw), whole grains, red meat, etc. It's good info if you haven't read it already! Best,
Amy www.amygrisak.com www.thebackyardbounty.com
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Senior Member
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Last Login: Yesterday @ 7:53:01 AM
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I haven't read her book, but I know how much healthier my family is since we started eating whole foods, thanks mostly to our milk cow and a really big garden. My husband was borderline diabetic and had high cholesterol and now his levels are all well within normal.
Karenhttp://www.facebook.com/MrsKsCreations
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Junior Member
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Last Login: 4/28/2012 8:09:03 PM
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| I have not read Nina Planck's book (it is on my 'to get' llist now though) but I did read Michael Pollan's book "In Defense of Food" and that was what brought me back to eating the food that my grandparents ate. They lived to ripe old ages eating butter, eggs, whole milk, beef and pork and whatever was butchered on the farm. Beef and pork then had fat...and flavor. Chickens also tasted like chicken. None of the meats needed herbs and spices to 'enhance' the flavor because, unlike today, meats had fat and flavor inherent to them. And the people that ate them lived good lives. And, as an incidental note, heart disease and heart attacks have not decreased due to 'healthier eating habits'. Rather, medical research and rapid treatment have extended lives that would have ended sooner due to todays fast food and chemically enhanced food-chain products. Ok, I'm off my soap-box. "Eat food, not too much, mostly plants."
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Starting Member
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Last Login: 8/14/2011 2:36:02 PM
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Beef and pork then had fat...and flavor.
They had a different quality of fat. Meat today has more, in fact- breeds are selected for marbling which is fat. They are raised on rendered fats mixed with grain which builds weight faster. That fat is poorly balanced between omega -6 and omega-3 because the animals are not eating what they evolved to eat. Meat that is pasture raised takes 2 to 3 times more time to reach slaughter weight, resulting in more flavor, but not the flavor of conventional meat.
It is important to acknowledge that there are other factors that impact our ancestors longevity. They tended to be more active from childhood to death. In large they ate much less meat. It was a waste to slaughter a huge cow when you have no way to store it and not enough people to eat it before it spoiled.
While it is important we get away from the modern unsustainable food system, it's not the only thing we need to do. This book is a great starting point!
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Junior Member
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Last Login: Yesterday @ 5:50:30 PM
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I read some where that margarine was developed I believe for over sea's soldiers(WWII) because butter spoiled to fast. That was the start of chemical food. I also read it was a bunch of lawyers that made up the food pyramid not a nutritionist in the group. Also people don't realize that eating fat doesn't make you fat it's the carb.'s in food that your body turns in to sugars that get you fat. So what it comes down to is eat sensible (NO over load of just one kind of food) and eat real food no CHEMICAL loaded foods. I look at the labels and I can't figure out what it is I don't want to eat it as my body might not know what it is either.
Please God remember me.
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