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What the Fork Are You Eating?: An Action Plan for Your Pantry and Plate
It's labeled "natural," "grass-fed," or "free-roaming;" yet it might be anything but. It's time to find out what you're actually eating...
When your groceries are labeled “low-fat,” “sugar-free,” and even “natural” and "antibiotic-free," it’s easy to assume that you’re making healthy choices. Yet even some of those seemingly wholesome offerings contain chemical preservatives, pesticides, and artificial flavors and coloring that negatively affect your health. In What the Fork Are You Eating? , a practical guide written by certified chef and nutritionist Stefanie Sacks, MS, CNS, CDN, we learn exactly what the most offensive ingredients in our food are and how we can remove (or at least minimize) them in our diets. Sacks gives us an aisle-by-aisle rundown of how to shop for healthier items and create simple, nutritious, and delicious meals, including fifty original recipes.
When your groceries are labeled “low-fat,” “sugar-free,” and even “natural” and "antibiotic-free," it’s easy to assume that you’re making healthy choices. Yet even some of those seemingly wholesome offerings contain chemical preservatives, pesticides, and artificial flavors and coloring that negatively affect your health. In What the Fork Are You Eating? , a practical guide written by certified chef and nutritionist Stefanie Sacks, MS, CNS, CDN, we learn exactly what the most offensive ingredients in our food are and how we can remove (or at least minimize) them in our diets. Sacks gives us an aisle-by-aisle rundown of how to shop for healthier items and create simple, nutritious, and delicious meals, including fifty original recipes.
400 pages, Paperback
First published December 26, 2014
31 people are currently reading
269 people want to read
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Displaying 1 - 30 of 30 reviews
November 9, 2022
Good information, but boring presentation. The charts, lists and pictures in the book (included in a downloadable pdf for the audio) are quite useful, though.
October 1, 2015
As a professional with a Masters in Public Health and a Bachelors in Health Fitness, I have read thousands of pages on nutrition and diets over the years. Most recently, in my spare time, I have read Marion Nestle, Michael Pollan and several other books from about half a dozen authors all on food science, agribusiness, etc...
Of all of them, this book, "What the Fork" stands out the most as the best go-to guides for someone that wants to not only eat clean, but also understands that maybe that's not always practical...or maybe we need a treat every now and then.
This book offers the best explanation of terms and symbols related to packaging, marketing and accountability and regulation...or lack thereof.
The recipes and appendices are great also!
Of all of them, this book, "What the Fork" stands out the most as the best go-to guides for someone that wants to not only eat clean, but also understands that maybe that's not always practical...or maybe we need a treat every now and then.
This book offers the best explanation of terms and symbols related to packaging, marketing and accountability and regulation...or lack thereof.
The recipes and appendices are great also!
June 25, 2017
Ok. Here's the thing. I generally agree with this kind of stuff -- the whole "eat real food, go back to the basics, foods as nature intended them to be" mantra. Heck, I'm even currently enrolled in the same holistic-based, health-supportive chef training program that Sacks attended. You'd think this book would be a no-brainer for me.
But it's not.
Because for as much as Sacks says (or well, writes) over and over again that she wants to meet you where you are, and you don't have to follow all of her guidelines perfectly, and all of this other all-inclusive, approachable verbiage, she comes off kind of, a little...ok, really a lot-a-bit alarmist.
And scare tactics just don't jive with me.
They're certainly tempting. The person invoking them is not always wrong. But I find that they're rarely motivating in a sustainable way. You can get scared today, but tomorrow or next week or next month you will be so removed from it all that you will lose that sense of urgency. You will forget what the fear felt like. And that's when you drop off, and go back to your old ways, then "eating clean" or "choosing more health supportive foods" or whatever you want to call following the guidance of this book...it becomes just another fad diet notch on your belt that didn't work.
In this book, I was hoping for more scientific explanation and less zealous speculation; more research and less lecture; more conviction behind her meet-you-where-you-are claims; and some semblance of balance between the evils of the industry and the sensationalized misconceptions propagated by sound byte-driven media and and a population so far removed from their food and bodies that they're desperate for anyone to give them some direction.
Still, it's a solid read, and I have a feeling the book's Achilles heel was not a lack of genuine empathy on Sacks' part, but perhaps a blunder in conveying that sentiment consistently from cover to cover. Read it if you're curious about what's in your food and on your labels, but if you find yourself getting scared, anxious, or overwhelmed...take a deep breath. You will be ok.
But it's not.
Because for as much as Sacks says (or well, writes) over and over again that she wants to meet you where you are, and you don't have to follow all of her guidelines perfectly, and all of this other all-inclusive, approachable verbiage, she comes off kind of, a little...ok, really a lot-a-bit alarmist.
And scare tactics just don't jive with me.
They're certainly tempting. The person invoking them is not always wrong. But I find that they're rarely motivating in a sustainable way. You can get scared today, but tomorrow or next week or next month you will be so removed from it all that you will lose that sense of urgency. You will forget what the fear felt like. And that's when you drop off, and go back to your old ways, then "eating clean" or "choosing more health supportive foods" or whatever you want to call following the guidance of this book...it becomes just another fad diet notch on your belt that didn't work.
In this book, I was hoping for more scientific explanation and less zealous speculation; more research and less lecture; more conviction behind her meet-you-where-you-are claims; and some semblance of balance between the evils of the industry and the sensationalized misconceptions propagated by sound byte-driven media and and a population so far removed from their food and bodies that they're desperate for anyone to give them some direction.
Still, it's a solid read, and I have a feeling the book's Achilles heel was not a lack of genuine empathy on Sacks' part, but perhaps a blunder in conveying that sentiment consistently from cover to cover. Read it if you're curious about what's in your food and on your labels, but if you find yourself getting scared, anxious, or overwhelmed...take a deep breath. You will be ok.
April 9, 2015
Most of this information was stuff I picked up on my own years ago, but it is great to have all of it one place. This would be an excellent reference book for anyone who is interested in learning about the food they eat.
February 28, 2015
This book is a REALLY great overview of the processed food industry and how to make better choices with food. The author is a nutritionist, a certified chef with a master of science in nutrition from Columbia University, so she definitely knows what she's talking about. The book is divided into 4 sections - Top Rated Terminators (the really bad crap that's in almost all processed food), Pantry Rehab (how to overhaul your pantry in order to make better food choices), Supermarket Strategies (how to shop better and decipher food labels), and Meal Rehab (cooking tips and recipes). There are also 5 Appendixes that give even MORE resources and information. One of the best things is that Appendix A is a long list of "big food" companies and all the smaller labels that are under their heading - so you know who you're REALLY supporting when you think you're avoiding the "big" food corporations. Appendix B gives popular food items/categories and "better" choices/brands in those categories. While there are better books about more specific food industry issues - CAFOs, Industrial vegetable "farming," meat industries, etc., this book is perfect for someone who wants to overhaul their diet but doesn't know where to start. Sacks gives TONS of easy to incorporate tips while not expecting the average person to go to extremes. She is realistic about things, but still wants better for you when it comes to food. Overall, I am VERY impressed with the overall amount of information and how easy to follow everything is for the average person.
Here are some quotes I really liked:
"Today, about one hundred dyes are still listed for use by the FDA, and according to the Center for Science in the Public Interest, nine dyes are approved for use in food, drugs, and cosmetics. But just three of the nine dyes - Red No. 40, Yellow No. 5, and Yellow No. 6 - account for 90 percent of all dyes used...Dyes can even be found in foods you don't expect - many jarred pickles actually have Yellow No. 5 in them even though there are plenty on the market that do just fine without the added color. U.S consumption of food dye has increased fivefold since 1955, according to the CSPI." (p. 27)
"According to the Mayo Clinic, artificial sweeteners are sugar substitutes whose sweetness comes from chemically manufactured molecules that do not exist in nature...saccharin was one of biochemical giant Monsanto Company's first consumer products [unveiled during WWI's sugar shortage]." (p. 33-4)
"Paul Francois is a forty-something grain farmer living in southeast France. Like many farmers, he uses pesticides to manage his crop...In 2004, after applying (and accidentally inhaling) the chemical weed killer Lasso, made by Monsanto...Francois didn't feel too fabulous. He began experiencing neurological problems, including memory loss, headaches, and stammering. As a result, Francois went for the jugular and sued Monsanto, blaming them for not providing adequate warnings on their product label. Amazingly, Francois won; in February 2012, Monsanto was found culpable of chemical poisoning. It was the first time, a pesticide maker was found guilty of such a crime." (p. 59)
"Of almost six hundred samples each of green beans, pears, and sweet potatoes processed as baby food in 2011, the green beans tested positive for five pesticides...pears that were processed for baby food had eleven pesticides...[including one] not registered with the EPA for use on pears, so its presence in this baby food was a violation of FDA regulations...As far as the sweet potatoes go, they were squeaky clean." (p. 64)
"In 2013, the Environmental Working Group released the report Superbugs Invade American Supermarkets, in which they analyzed research and government tests of supermarket meats and concluded that disturbing amounts of the meat tested have incredibly high levels of antibiotic resistant bacteria. I hope you are sitting down - 81 percent of ground turkey; 69 percent of pork chops; 55 percent of ground beef; and 39 percent of chicken breasts, wings, and thighs were found to be tainted with bacteria that could make you...super sick. Folks, you are getting dosed up on potentially antibiotic-resistant bugs when you eat industrially farmed meat." (p. 71-2)
"...as reported by FishWatch (part of the National Oceanic and Atmospheric Administration [NOAA]), 'The U.S. imports over 91% of its seafood...'. Equally astonishing is that a significant portion of our imported wild seafood was actually caught here, but then shipped overseas for processing - fileting, deboning, and packaging - because it's cheaper. Some of it is then reimported for sale as 'local' seafood (even though it has traveled as far as China and India and back). And according to Marianne Cufone, environmental attorney and executive director of Recirculating Farms Coalition...'less than 2% of your imported seafood is inspected for 'filth' ' (as in mouse, rat, and human hair and insects)." (p. 80)
"Overhyped claims are epidemic among food products, and I beg you to stop buying into the baloney - like the cookie that touts as much calcium as a glass of milk, as much fiber as a bowl of oatmeal, and as much vitamin C as a bowl of blueberries. Do you really think that a cookie is the way to deliver honest nourishment to your precious body? So stop getting duped by 'food'; the real deal, as in fresh, whole food, is the way to go." (p. 114)
"To add a little more mess to the mix, roughly fifteen thousand new food products are introduced per year." (p. 186)
Here are some quotes I really liked:
"Today, about one hundred dyes are still listed for use by the FDA, and according to the Center for Science in the Public Interest, nine dyes are approved for use in food, drugs, and cosmetics. But just three of the nine dyes - Red No. 40, Yellow No. 5, and Yellow No. 6 - account for 90 percent of all dyes used...Dyes can even be found in foods you don't expect - many jarred pickles actually have Yellow No. 5 in them even though there are plenty on the market that do just fine without the added color. U.S consumption of food dye has increased fivefold since 1955, according to the CSPI." (p. 27)
"According to the Mayo Clinic, artificial sweeteners are sugar substitutes whose sweetness comes from chemically manufactured molecules that do not exist in nature...saccharin was one of biochemical giant Monsanto Company's first consumer products [unveiled during WWI's sugar shortage]." (p. 33-4)
"Paul Francois is a forty-something grain farmer living in southeast France. Like many farmers, he uses pesticides to manage his crop...In 2004, after applying (and accidentally inhaling) the chemical weed killer Lasso, made by Monsanto...Francois didn't feel too fabulous. He began experiencing neurological problems, including memory loss, headaches, and stammering. As a result, Francois went for the jugular and sued Monsanto, blaming them for not providing adequate warnings on their product label. Amazingly, Francois won; in February 2012, Monsanto was found culpable of chemical poisoning. It was the first time, a pesticide maker was found guilty of such a crime." (p. 59)
"Of almost six hundred samples each of green beans, pears, and sweet potatoes processed as baby food in 2011, the green beans tested positive for five pesticides...pears that were processed for baby food had eleven pesticides...[including one] not registered with the EPA for use on pears, so its presence in this baby food was a violation of FDA regulations...As far as the sweet potatoes go, they were squeaky clean." (p. 64)
"In 2013, the Environmental Working Group released the report Superbugs Invade American Supermarkets, in which they analyzed research and government tests of supermarket meats and concluded that disturbing amounts of the meat tested have incredibly high levels of antibiotic resistant bacteria. I hope you are sitting down - 81 percent of ground turkey; 69 percent of pork chops; 55 percent of ground beef; and 39 percent of chicken breasts, wings, and thighs were found to be tainted with bacteria that could make you...super sick. Folks, you are getting dosed up on potentially antibiotic-resistant bugs when you eat industrially farmed meat." (p. 71-2)
"...as reported by FishWatch (part of the National Oceanic and Atmospheric Administration [NOAA]), 'The U.S. imports over 91% of its seafood...'. Equally astonishing is that a significant portion of our imported wild seafood was actually caught here, but then shipped overseas for processing - fileting, deboning, and packaging - because it's cheaper. Some of it is then reimported for sale as 'local' seafood (even though it has traveled as far as China and India and back). And according to Marianne Cufone, environmental attorney and executive director of Recirculating Farms Coalition...'less than 2% of your imported seafood is inspected for 'filth' ' (as in mouse, rat, and human hair and insects)." (p. 80)
"Overhyped claims are epidemic among food products, and I beg you to stop buying into the baloney - like the cookie that touts as much calcium as a glass of milk, as much fiber as a bowl of oatmeal, and as much vitamin C as a bowl of blueberries. Do you really think that a cookie is the way to deliver honest nourishment to your precious body? So stop getting duped by 'food'; the real deal, as in fresh, whole food, is the way to go." (p. 114)
"To add a little more mess to the mix, roughly fifteen thousand new food products are introduced per year." (p. 186)
March 20, 2018
The book has some good, useful information, I'm just not a fan of the tone. The author attempts to come off as conversational, but it ends up being too "lecture-y" for me. I feel like I'm being talked down to by someone who says she's trying to help but really just wants everyone to know how awesome her own lifestyle is. She does provide some useful information, but she lost me with the delivery.
January 11, 2015
A good resource for healthier eating, what brands to buy, and what is going on in the food industry that isn't keeping us healthy (but does keep the companies profitable).
Here's one tip: if you see recycling code 7 on the bottom of plastic containers, avoid it. It most likely contains BPA.
Here's one tip: if you see recycling code 7 on the bottom of plastic containers, avoid it. It most likely contains BPA.
February 17, 2015
A lot of this I knew already, and I don't really like the author's easy-breezy writing style. (Personal preference.) But there's good information here about food additives, how to read the labels on processed foods, and healthy alternatives.
April 21, 2015
same as other reviewers. Not much new here, I knew most of the information.
June 17, 2019
While this book is good at identifying many ingredients to avoid, it mostly omits identifying meat and dairy as items to assess before consuming. However, it does talk about free range, etc., and what those mean.
Some favourite quotes:
page 172
“On the bottom of most plastic containers is a recycling code - 7 means that the plastic most likely contains BPA; 3 and 6 are somewhat unsavory as well, containing other endocrine-disrupting chemicals. The safer choices are 1, 2, 4, and 5.”
page 137
“For anything food, the system is like a web - it’s hard to find your way to “safe” ground. And even when you think you are headed in the right direction, you find out that your better for you alternative is owned by a company that makes some serious junk, often making you question the better brand you are buying.”
page 92
“What the Fork is neither a crash diet or a cleanse; rather, it is a guide to spotlight what you are eating and to give you tools to transition everything edible from the ground up.”
page 86
“Widespread use of Roundup, a “super weed” that is resistant to glyphosate has been born.” As a result, farmers have no choice but to turn to increasingly toxic chemicals. And as it turns out, one of these chemicals being used more extensively on crops like corn, 2, 4-dichlorophenoxyacetic acid, was a major ingredient in Agent Orange - a chemical that was used in the Vietnam war and caused the death or maiming of more that four hundred thousand people and birth defects in an estimated half million infants.”
page 84
“Be wary of animals for food production as more often than not, what they eat is composed of GMO ingredients. And remember, you are not only what you eat, but also what they ate.”
page 82
“Roughly one third of all food production worldwide gets lost or wasted in the food production and consumption systems. Almost half of this quantity is the result of retailers and consumers in industrialized regions discarding food that is fit for consumption.”
age 76
“Scientists are increasingly concerned about the environmental impacts of growth-promoting hormone residues as they leak from manure into the environment, contaminating soil and surface groundwater.”
page 76
“Growth-promoting hormones not only remain in the meat and dairy you consume but also get excreted in manure.”
page 75
“Remnants are also thought to cause lower sperm count in boys. So it seems that these stimulants can disrupt hormone balance, natural development, and reproduction as well as possibly causing cancers.”
page 75
“Some researchers believe that hormonal residues, measurable levels of which are present at slaughter in the muscle, fat, liver, kidneys, and other organ meats of livestock, contribute to premature puberty in young girls - an occurrence associated with higher risk for breast cancer later in life."
page 70
"81% of ground turkey; 69% of pork chops; 55% of ground beed; and 39% of chicken breasts, wings, and thighs were found to be tainted with bacteria that could make you - and especially young children, pregnant women, the elderly, and people with weakened immune systems - super sick. Folks, you are getting dosed up on potentially antibiotic resistant bugs when you eat industrially farmed meat."
page 43
"The Splenda Story [...] but this is the real story: it's a synthetic chemical made by reacting sucrose (table sugar) with chlorine (the main ingredient in common household bleach)."
page 41
"By 2000, labeling was deemed unnecessary because there was supposedly no longer anything to worry about (despite saccharin's on-and-off relationship with the Environmental Protection Agency's "blacklist"). So while saccharin is widely adored and consumed by millions, questions still remain about its true safety."
page 35
"A McDonald's strawberry sundae in Europe gets its color from strawberries, but in the United States, it gets its color from Red No. 40."
page 34
"Red No. 40, Yellow No. 5, and Yellow No. 6 account for 90 percent of all dyes used. Out of 9 approved for use in food, drugs, and cosmetics."
Some favourite quotes:
page 172
“On the bottom of most plastic containers is a recycling code - 7 means that the plastic most likely contains BPA; 3 and 6 are somewhat unsavory as well, containing other endocrine-disrupting chemicals. The safer choices are 1, 2, 4, and 5.”
page 137
“For anything food, the system is like a web - it’s hard to find your way to “safe” ground. And even when you think you are headed in the right direction, you find out that your better for you alternative is owned by a company that makes some serious junk, often making you question the better brand you are buying.”
page 92
“What the Fork is neither a crash diet or a cleanse; rather, it is a guide to spotlight what you are eating and to give you tools to transition everything edible from the ground up.”
page 86
“Widespread use of Roundup, a “super weed” that is resistant to glyphosate has been born.” As a result, farmers have no choice but to turn to increasingly toxic chemicals. And as it turns out, one of these chemicals being used more extensively on crops like corn, 2, 4-dichlorophenoxyacetic acid, was a major ingredient in Agent Orange - a chemical that was used in the Vietnam war and caused the death or maiming of more that four hundred thousand people and birth defects in an estimated half million infants.”
page 84
“Be wary of animals for food production as more often than not, what they eat is composed of GMO ingredients. And remember, you are not only what you eat, but also what they ate.”
page 82
“Roughly one third of all food production worldwide gets lost or wasted in the food production and consumption systems. Almost half of this quantity is the result of retailers and consumers in industrialized regions discarding food that is fit for consumption.”
age 76
“Scientists are increasingly concerned about the environmental impacts of growth-promoting hormone residues as they leak from manure into the environment, contaminating soil and surface groundwater.”
page 76
“Growth-promoting hormones not only remain in the meat and dairy you consume but also get excreted in manure.”
page 75
“Remnants are also thought to cause lower sperm count in boys. So it seems that these stimulants can disrupt hormone balance, natural development, and reproduction as well as possibly causing cancers.”
page 75
“Some researchers believe that hormonal residues, measurable levels of which are present at slaughter in the muscle, fat, liver, kidneys, and other organ meats of livestock, contribute to premature puberty in young girls - an occurrence associated with higher risk for breast cancer later in life."
page 70
"81% of ground turkey; 69% of pork chops; 55% of ground beed; and 39% of chicken breasts, wings, and thighs were found to be tainted with bacteria that could make you - and especially young children, pregnant women, the elderly, and people with weakened immune systems - super sick. Folks, you are getting dosed up on potentially antibiotic resistant bugs when you eat industrially farmed meat."
page 43
"The Splenda Story [...] but this is the real story: it's a synthetic chemical made by reacting sucrose (table sugar) with chlorine (the main ingredient in common household bleach)."
page 41
"By 2000, labeling was deemed unnecessary because there was supposedly no longer anything to worry about (despite saccharin's on-and-off relationship with the Environmental Protection Agency's "blacklist"). So while saccharin is widely adored and consumed by millions, questions still remain about its true safety."
page 35
"A McDonald's strawberry sundae in Europe gets its color from strawberries, but in the United States, it gets its color from Red No. 40."
page 34
"Red No. 40, Yellow No. 5, and Yellow No. 6 account for 90 percent of all dyes used. Out of 9 approved for use in food, drugs, and cosmetics."
July 11, 2019
This is an awesome, no-nonsense guide to avoiding the bad stuff (chemical additives, preservatives, gmo ingredients, etc) and replacing it with good. Stefanie's discussion of each bad ingredient explains simply why you should be concerned, citing scientific facts, without feeling overwhelming or fear-mongering.
Not only is this book a great guide for food-makeover beginners, but it's also beneficial for those who closely follow the subject of wellness. Stefanie adds informative historical context to each of the topics to help you understand not only how to avoid the bad stuff, but also how it's found it's way into our food system in the first place. She shines a light on areas of our food system that need change and what you can do TODAY to avoid harmful ingredients sneaking their way onto your plate.
Not only is this book a great guide for food-makeover beginners, but it's also beneficial for those who closely follow the subject of wellness. Stefanie adds informative historical context to each of the topics to help you understand not only how to avoid the bad stuff, but also how it's found it's way into our food system in the first place. She shines a light on areas of our food system that need change and what you can do TODAY to avoid harmful ingredients sneaking their way onto your plate.
June 22, 2021
The main things I learned from this book that was interesting is that most artificial colouring is made from petroleum which is quite alarming. Artificial colouring has been banned in the EU which I did not know.
The damages of some artificial sweeteners which can lead to serious health issues this will indeed lead me to ensure I am using a safe sugar substitute.
Also additives and pesticides that are used on fruit and veg I was aware of this and make sure to wash them well but after reading this book I will try to buy organic if possible.
The hormones and antibiotics that are fed to livestock this should be banned in my opinion. Buying organic is pricey for family which leads most families without the opportunity to buy organic meat. Also the effects on the welfare of the animals.
There were lots of points in this book for me to mull over and advice on how to make changes.
The damages of some artificial sweeteners which can lead to serious health issues this will indeed lead me to ensure I am using a safe sugar substitute.
Also additives and pesticides that are used on fruit and veg I was aware of this and make sure to wash them well but after reading this book I will try to buy organic if possible.
The hormones and antibiotics that are fed to livestock this should be banned in my opinion. Buying organic is pricey for family which leads most families without the opportunity to buy organic meat. Also the effects on the welfare of the animals.
There were lots of points in this book for me to mull over and advice on how to make changes.
This entire review has been hidden because of spoilers.
August 5, 2020
I appreciated the resources this book pointed me towards as I keep working to bring better foods into my house. I also appreciated the author's acknowledgment that the best isn't always feasible and talking through the options and how to navigate shopping and meal planning when all organic isn't an option and schedules don't allow you to cook each night. There is a heavy emphasis on the family in this book, which is fine, but certain things just weren't applicable to me.
December 6, 2018
This book contains a lot of information but it is US specific, which in some places is problematic but on the whole quite encyclopaedic with regard to what is wrong with processed food. I found it a bit heavy going in places and due to its age (published 2014) I already know most of what is presented here.
August 25, 2023
Extremely detailed review on food, food labels, industry guidance and all the controls in place to help make us make wise choices on food to keep us healthy! The boos does focus on unites states and hence may not apply from a regulations standpoint in order countries, but it’s still worth that understanding. May the world be healthier!!
May 23, 2021
A lot of good information. Most is repeated many times. I think she is a bit over the top on some things. Like not owning a microwave because she doesn't trust it. But for sure it is a my of information in one place albeit you've probably heard most of before here and there.
September 19, 2018
40% = 2 Stars
This book is good! its just not great by any means. Its average and so I don't regret reading it but I wouldn't necessarily recommend it either.
This book is good! its just not great by any means. Its average and so I don't regret reading it but I wouldn't necessarily recommend it either.
January 3, 2022
This is a split between good advice that is close enough to common sense and panic similar to people who are afraid of “chemicals” in their food.
February 12, 2022
Very well written, with comprehensive and rich information.
The problem is that is more of a local book, focused in the US.
Many of the content doesn't apply outside the united states.
The problem is that is more of a local book, focused in the US.
Many of the content doesn't apply outside the united states.
January 4, 2023
Some practical info here but also the tone leans heavily to doom over food contents. I knew a lot of this material, though not in this amount of detail.
December 25, 2025
Fantastic quick book - I love everything in this book, especially the two Apps
1. YUKA
2. OpenFoodfacts
I recommended this book to anyone who values HEALTH over WEALTH
1. YUKA
2. OpenFoodfacts
I recommended this book to anyone who values HEALTH over WEALTH
August 18, 2015
The library was showcasing this particular book and I suppose I was intrigued by the current health food craze/revolution going on in the world. I did learn a lot. Then I forgot mostly all of it. There is so much information that you would need flash cards to remember which bad stuff is in which foods. In that sense, it was really more of a textbook. I also wish there had been more scientific explanations or diagrams, e.g. why trans fats are bad (rather than the wordy general explanations which can be hard to remember) which would have kicked the book up a notch. I also didn't like the tone being so alarmist, which while the author made sure to mention she was not, the book patently was! Especially with the GMOs topic, the author could have been clearer that her statements were not scientifically based. But, in the end I did learn quite a bit, e.g. the FDA's super shadiness and the many euphemisms of sugar, and I will be keeping an eye out for what all is in my future food.
February 22, 2015
An excellent guide to the additives in foods - describing what they are and where they come. Lists "Better for you alternatives" Here's one sentence that will make you gasp -
"...natural vanilla flavor is derived from the vanilla bean itself, while artificial vanilla flavor comes from synthetic chemicals whose origin is unrelated to food (as in wood or even cow poop..." Do you want to know that Saccharin is a coal tar derivative, or Splenda is "...made by reacting sucrose (table sugar) with chlorine (the main ingredient in common household bleach..."
This book can turn you into a real label reader at the grocery store!
"...natural vanilla flavor is derived from the vanilla bean itself, while artificial vanilla flavor comes from synthetic chemicals whose origin is unrelated to food (as in wood or even cow poop..." Do you want to know that Saccharin is a coal tar derivative, or Splenda is "...made by reacting sucrose (table sugar) with chlorine (the main ingredient in common household bleach..."
This book can turn you into a real label reader at the grocery store!
January 3, 2015
Most of the information in the book is stuff that has been written about before, so I didn't learn a lot, but I like her approach. She's realistic, and she's not trying to sell you on anything 'fad'. Most of this information is common sense. My favorite aspect of the book was the portion where she goes into depth about food product labeling - I did learn quite a bit from that, and now know what to look for.
March 31, 2015
Great informative book
I would rather spend my money on quality, organically grown vegetables and fruits, whole grains and humanely raised and properly fed food than a doctor and a pharmacy. This amazing book is a complete blueprint to accomplish this mission. I will be buying copies for all my family and friends. Loved it, easy to read and understand.
I would rather spend my money on quality, organically grown vegetables and fruits, whole grains and humanely raised and properly fed food than a doctor and a pharmacy. This amazing book is a complete blueprint to accomplish this mission. I will be buying copies for all my family and friends. Loved it, easy to read and understand.
February 7, 2015
This only gets categorized as an unfinished title because I knew that I had too much other and similar reading right now. I really liked what the author has to say and I would like to take a look at it again sometime soon!
May 3, 2016
It’s not difficult or expensive to nourish yourself in a healthy manner. But you need to know what’s in the food you’re eating to understand what you have to change and how to change it. With this knowledge, you can outline a plan to improve your eating habits with minor yet important adjustments.
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January 3, 2015Per Shelf Awareness newsletter
March 4, 2015
As a mostly healthy eater this was a little too basic and repetitive for me. It's probably good for someone who eats a lot of processed food and needs guidelines on how to eat healthier.
October 8, 2017
This book was very insightful. At times it had great tips & things I never thought about. Other times it was downright scary. Definitely had me thinking about what is in my food.
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