Food Matters: A Guide to Conscious Eating with More Than 75 Recipes
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- ISBN13: 9781416575641
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plot for reliable eating that’s as excellent for the planet as it is for your weight and your health.
We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have all ears on the extent to which our consumption of meat contributes to global warming. Reflect about it this way: In terms of energy consumption, serving a predictable family tree-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.
Bittman offers a no-nonsense rundown on how government policy, huge business marketing, and global economics influence what we choose to place on the table each evening. He demystifies buzzwords like “organic,” “sustainable,” and “local” and offers straightforward, budget-conscious advice that will help you make tiny changes that will shrink your carbon trace — and your waistline.
Flexible, simple, and non-doctrinaire, the plot is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who likes to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.
Unlike most things that are virtuous and healthful, Bittman’s plot doesn’t occupy sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month’s worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and reliable diet can be. Cheaper, in excellent health, and socially sound, Food Matters represents the future of American eating.
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I’m sorry, but I am really tired of being bashed for eating beef! What about chicken? This leader seems to reflect THEY are fine, yet their conditions surely rival that of the beef industry when it comes to quality of life of the animal.
I do NOT buy into the argument that the human body is able to be sustained by eating massive quantities of grains and veggies. God gave us canine teeth for a excellent reason – to tear into some tasty MEAT!
Now, I will say that I cannot disagree with everything in this book. I personally prefer to buy grassfed, freerange critters to eat whenever possible and my shoulder bag allows it. I judge that the food industry could improve itself vastly as far as treating its animal products more humanely.
When I eat that much of a grain/fruit-based diet, as advocated by this leader, I break out in FAT!
Reader’s Rating: 1 / 5
The first 110 pages of this book are a polemic screed against BIG FOOD and an acquiescent government. It is very repetitive and a excellent editor could have condensed down to 10 pages. There is a perfect lack of supporting data and zero footnotes.
Then the diet starts to make an appearance. Again and again.
The 180+ pages of recipes are useless as there is not one image. If you are trying to convince people to embark on a new diet, then photos of attractive food would seem to be a requirement in my opinion.
What we have here is cost cutting carried to an extreme. No editing and no photos.
Don’t waste your money on this book.
Reader’s Rating: 1 / 5
Warning: this book is another diet fad that has not been scientifically tested and is not grounded upon known nutritional science.
There are just too many inconsistencies in this book. He tells people to consume less, then he tells them to eat whatever they want, including luxuries such as red wine and steak. He claims that diet fads are nearly permanently incorrect, but uses flawed methodology that hasn’t been scientifically verified. He shoots down nearly all fad diets such as the atkins diet but later cites the tenuous Okinawan diet as the basis for nearly all his conclusions. His conclusion is that you should eat as much food as you want, but eat food that, based on weight, is low in calories but high in nutritional value.
Where he really falls fleeting is that he doesn’t allow people to deny themselves excellent food that might be harmful to the environment; rather, in the same vein as the rest of the global warming crowd that doesn’t want to diminish the quality of their lives, he as a replacement for purports that you should simply shift foods that have an environmental impact to a different part of the day. This is very similar to the policies that attempt to “stop” global warming (note: sarcasm) by simply shifting away pollutants, not by really cutting down on their consumption.
Reader’s Rating: 1 / 5
Prompted by an interview with the leader by Marty Moss-Coane on NPR, I borrowed this book in excellent faith. No marvel Bittman is a best-selling leader — Food Matters is a collection of the current most well loved dogma on both diet and climate.
Sticking with diet, as the leader should have done, there is about 40% on diet science and philosophy, and the rest on recipes that follow these precepts. There are citations, but not numbered, and mostly to websites, not primary journals with original research. Additional sources are agreed, the pointer is excellent, and the writing very simple to read and know except for the occasional inconsistency.
On p6 Bittman implies that he did not cherry-pick scientific research to support his positions on diet, which are the current fads: (1) eat whole grains, not refined ones, (2) eat less meat, (3) avoid sugars as much as possible, (4) eat less stout and make most of it lime or additional vegetable oil, (5) stuff yourself with fruits regardless of sugar content, (6) have more fiber, and (7) eat mostly vegetables, regardless of their amino acid content and balance. One size fits all, regardless of carbohydrate (carb) sensitivity (severe in 1/4 of us, moderate in 1/2) and grain allergies (in 10-40% of us).
Also on this page, Bittman admits to not being a scientist and proves it by showing a table that compares apples and oranges, or in this case, 2 ounces by weight of a Snickers bar with 2 tablespoons by volume of peanuts. The first entry is calorie content, which has been shown by many studies to be less vital than carb content for health. Anyhow, the Snickers bar contains 271 kcal and the peanuts 107 kcal. So I weighed 2 tbls of peanuts: 0.61 oz. When a proper comparison is made with 2 oz of peanuts, these are seen to contain 351 kcal. The sugar content is agreed as <1g, but the carb content of 11 g is ignored. Were single servings being compared, according to FDA food marks? If so, Bittman's later warnings about the FDA are well taken. So is his contempt for the USDA food pyramid.
Bittman is unaware of the “Spanish Paradox”. After 1975 the Spanish became more prosperous, ate more meat and saturated stout as well as much less cereal and pasta. Their CVD mortality dropped by about 35% from 1975 to 1990 [Serre-Majem J, Ribas L, Tresseras R, et al. (1995). How could changes in diet clarify changes in coronary heart disease mortality in Spain? The Spanish Paradox. American Journal of Clinical Nutrition 61(suppl):1351S-1359S].
Low-carb, high-stout diets can prevent or back type-2 diabetes, and make type-1 diabetes controllable with few side effects. Such diets have been used by individuals for 50 years. See: Dr. Bernstein’s Diabetes Solution, rev. ed. by Richard K. Bernstein, MD, 2003. Many studies during 200 years agree. Recent ones: Eric C Westman et al., The effect of a low-carbohydrate, ketogenic diet versus a low-glycemic pointer diet on glycemic control in type 2 diabetes mellitus. Nutrition & Metabolism 2008, 5:36 doi:10.1186/1743-7075-5-36; Jeff S. Volek et al., Carbohydrate Restriction has a More Favorable Impact on the Metabolic Syndrome than a Low Stout Diet. Lipid 2009; DOI 10.1007/s11745-008-3274-2
On p42 some bullets are agreed as a diet synopsis Bittman considered safe to utter in 2007. Here they are with my comments:
* We need stout to live, and the kind of stout we eat is far more vital than the overall amount. TRUE, but nowhere is it revealed that polyunsaturated vegetable oils are both atherogenic and carcinogenic. See: Trick and Treat: how `healthy eating’ is building us ill, by Barry Groves, 2008.
* It’s not entirely clear that either saturated stout or cholesterol on its own is harmful. FALSE, they are harmless; see Uffe Ravnskov, The Cholesterol Myths, 2000.
* Monounsaturated fats, like persons in lime oil, are accepted as the best ones to consume for heart health. TRUE, and lard should be included since it is about half the same fatty acid, oleic, as lime oil. FALSE, because a very well done examination showed animal stout to be safer than lime oil and much safer than corn oil: Rose GA, Thomson WB, Williams RT (1965). Corn Oil in Treatment of Ischaemic Heart Disease. British Medical Journal 12 Jun:1531-1533.
* The only foods whose value seems unquestioned, and which can do you no harm (unless they are bathed in pesticides, or course) are what we reflect of as plants–vegetables, fruits, legumes, nuts and grains. FALSE as the 10-40% of us who have nut, grain or gluten allergies, colitis, celiac disease or Crohn’s disease could attest. Some physicians also know that sugary fruits are a disaster for diabetics (see Bernstein above). And: Treacherous Grains: Why Gluten Cereal Grains May be Unsafe to Your Health, by James Braly, MD & Ron Hoggan, MA. New York, 2002. Going Against the Grain: How Sinking and Avoiding Grains Can Revitalize Your Health, by Melissa Diane Smith, 2002.
There is some reasonable advice: eat less and buy it locally with minimal packaging. This book is not recommended.
Here is one of the climate absurdities (p19): “…since even at current levels global warming is deadly.” This is utterly demolished by serious studies:
The Eurowinter Group, c/o Keatinge, W.R., Donaldson, G.C., et al (1997) “Cold Exposure and Winter Mortality from Ischaemic Heart Disease, Cerebrovascular Disease, Respiratory Diseases and all Causes in Warm and Cold Regions of Europe: Lancet v.349 (May 10) pp.1341-1346
Keatinge, W.R., et al (2000) “Heart Related Mortality in Warm and Cold Regions of Europe; Observational Study” British Medical Journal (16 Sept.) v.321, pp. 670-673
McMichael, A.J., Woodruff, R.F. & Hales, Simon (2006) “Climate Change and Human Health: Present and Future Risks,” Lancet v.367, pp 859-869
Deschenes, Olivier & Moretti, Enrico (2007) “Extreme Weather Events, Mortality and Migration,” Effective Paper 13227, National Bureau of Economic Research, Cambridge, Mass. http://www.nber.org/papers/w13227
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Reader’s Rating: 1 / 5
All I can say is WOW! Mark Bittman does it again. Much better then his previous offerings, although I did delight in his tour de force “Skulls and Crossbones, 50 Recipes to Prevent Scurvy.” “Food Matters” is one for the ages. I laughed, I cried, I even learned the proper maintenance of a 1984 Cadillac El Dorado. I can’t recommend this book enough, it even brought me together with my new girlfriend, David Gomberg.
Reader’s Rating: 5 / 5