nice one
In Defense of Food: An Eater's Manifesto has amazing information but i wish a bit more time was spent on its layout. It is very hard to read back when using it for quick refernce, and there are no graphics, it is just written as though its one big essay. Unfortunate because it has so much good informatin but is wasted with its hard-to-use format.
good info to learn at 42
a little filler in the begining. great info for someone that has grown up eating processed junk my whole life, wish i would have read this at sixteen.
Beyond eye opening... a must read for food consumers
What has happened to the food over the past 50 years? Plenty. In Defense of Food: An Eater's Manifesto outlines in great detail the ol'mighty dollar and its influence on our food chain. Food is no longer food.
In Defense of Food: An Eater's Manifesto breaks down in detail what happened (which by the way is never boring) and ways for your family to eat healthy and partake in REAL FOOD.
The advice is sound. This is something you need to read. It is time to understand what has happened to FOOD and in a small way, account for the many alignments we face with modern western diets and the society who eats it.
Ayurveda and Food equals Health & Longevity
In Defense of Food: An Eater's Manifesto is welcome. I use it together with the Yale University School of Medicine Dr. Frank John Ninivaggi book: Ayurveda: A Comprehensive Guide To Traditional Indian Medicine for the West. Both give practical info about how and what to east for great health in body, mind, and spirit. I recommend them both.
Just Eat Food. Real Food.
"Don't you want any of this good food?", my Great Aunt Margaret beams at me over the buffet aisle. I answer, "If any of it were good, I would want it."
It is the 1970's and a new kind of restaurant came to our rural county: the smorgasbord. Adult eyes widened at the sight of aisles of food, a melange of red, orange, brown and white gooey side dishes punctuated by varieties of tough grisly meat. They wonder that I don't want to load my plate as they do. I equally marveled over their reaction. The food tasted off; powdery when it should be toothsome, salty where it should be savory, and blandly gelatinous when it should be creamy.
Anything Aung Margaret cooked was a hell of a lot better than this and now I know the ... Read More
