Book Two, Real Food

The next great book that I just finished is Real Food, What to Eat and Why, by Nina Planck.

This is another encouraging, reinforcing my knowledge book.  Nina Planck goes into a lot of details about real food and why our bodies need it.  She tells , her own interesting story of growing up on a farm , becoming a vegetarian, and coming back to real foods.

She talks about why we should not be afraid to eat real, full fat dairy.  She discusses our need for meat, fish, fruits, vegetables, and fats.  She goes into great detail about fats.

Here are some of the take aways that I gleaned from this informative book, not all news, but certainly reinforcing to my habits:

• The higher up the food chain a food is, ie., meat, the more quality you should buy.  (I wish we could afford grass fed meat and dairy.) 
• We need generous amounts of fruits and vegetables each day. :-)
• Butter, lard, coconut and olive oil are healthy fats
• Eat unrefined sweeteners like honey, maple syrup, evaporated cane juice (in moderation, of course)
• Eat wild caught fish and seafood often
• Whole grains and legumes are important
• Cultured, fermented foods like yogurt should be eaten daily. 

She recommends the book, Nourishing Traditions by Sally Fallon and Mary Enig.  I hope to find this book at my library soon.  Has anyone read it?

Again, these are just my humble thoughts on a book I found at the library.  Perhaps you can find it at yours as well.