The Real Food Revival: Aisle by Aisle, Morsel by Morsel

The Real Food Revival: Aisle by Aisle, Morsel by Morsel
Sherri Brooks Vinton and Ann Clark Espuelas
Penguin Group, Inc
ISBN: 1-58542-421-8
Non-Fiction, Food
Reviewed by Dr. Tami Brady

In recent years, our society has become more and more obsessed about food. Many people consciously count calories, limit fat intake, and cut carbohydrates hoping to become healthy. At the same time, however, our food has never before contained so many additives or had so many chemical and other unnatural processes occur before the product ever reaches the supermarket. Such things not only reduce the nutritional value and tastiness of our food but may even be detrimental to our health.
The authors propose a real food revival to counter these costly effects. This revival takes the form of understanding the processes that our food undergoes to get to us and determining the freshest, least processed food products on the market. At first, this task seems almost impossible given that many of us have very little time to research, seek out, and then prepare these products. However, this book sets out in an easy to understand way, various practices that reduce food nutrition and taste starting from the raising of animals and the growing of crops through the antibodies given to these animals and the pesticides used on these plants to the chemicals and freezing processes that keep foods looking flawless during transportation and storage. The authors then explain ways that consumers can reduce costs and increase potential nutritional value of the food they buy. The simplest of these plans is to buy local foods in season, limiting the amount of chemicals that are needed to keep the product looking perfect during long periods of transportation.