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Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label-without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss-and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly...
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Description
It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views...
Description
This episode tells the incredible story of how business has turned grain into one of the biggest success stories of the modern food industry. With unprecedented access to the world's largest food companies, including Kellogg's, it shows how the original processed, convenience food ushered in a modern age of plenty in terms of choice and abundance. Cereals are cheap and abundant but their real value lies in the processing, advertising and marketing...
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A Conversation about Healthy Eating brings together all the relevant science about healthy eating in one place, and it's exactly that - a conversation. This in-depth analysis leads to the simple conclusion that the specifics of what you eat don't actually matter; staying lean and healthy simply requires avoiding the over-consumption of processed foods. While that is, of course, easier said than done, science also provides clear recommendations for...
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Abstract: Recipes for easy additive-free cooking for both daily family fare and entertaining are provided along with introductory material on processed foods, label language, label reading and packaging, supermarket alternatives, dietary goals, and new trends in cooking. Recipes are included for appetizers, soups, poultry, fish, meats, meatless main dishes, vegetables, salads, breads, and desserts. Notations indicate which recipes can be frozen and...
Author
Description
From breakfast cereal to frozen pizza to nutrition bars, processed foods are a fundamental part of our diet, accounting for 65% of our nation's yearly calories. Over the past century, technology has transformed the American meal into a chemical-laden smorgasbord of manipulated food products that bear little resemblance to what our grandparents ate. Despite the growing presence of farmers' markets and organic offerings, food additives and chemical...
Author
Description
Temple puts processed food into perspective, exploring how processing methods have evolved in many of the foods that we love in response to big business, consumer demand, health concerns, innovation, political will, waste and even war. The author arms readers with the information they need to be rational consumers, capable of making informed decisions about their food. --From publisher description.
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"We all know that as a nation our mental health is in crisis. But what most don't know is that a critical ingredient in this debate, and a crucial part of the solution - what we eat - is being ignored. Nutrition has more influence on what we feel, who we become and how we behave than we could ever have imagined. It affects everything from our decision-making to aggression and violence. Yet mental health disorders are overwhelmingly treated as 'mind'...
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