Real Food

Been reading this book.  The premise is that we should be eating food in its natural state with no processing or minimal processing.  This means fats and oils, such as canola oil or sunflower oil, are unnatural and not healthful.  She makes a series of scientific assertions about how eating food that’s been processed means we are over-consuming nutrients which are harmful in large doses and that we are bypassing nutrients which we need – nutrients which are found in more natural sources.  Some of these natural sources include unprocessed foodstuffs such as butter, lard, eggs, olive oil, beef, chicken (skin included), etc.  Yep – she argues that butter is a superior fat to cook with compared to canola oil, for example.  She certainly makes a persuasive case.  The science I don’t really understand, but I must say it all resonates with me.  The tough thing, however, is that the generous portions of animal-based milk, beef, etc. that she recommends over a vegetarian diet is best consumed totally naturally – and that means grass-fed, pastured animal products, which can be hard to find and expensive.  I do recommend the book.