Real Food

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Yes, Virginia, you can butter your carrots. The leading expert on farmers' markets and traditional foods challenges the misconceptions surrounding foods once praised by our grandmothers but deemed dangerous by modern doctors. While many fear that bacon and eggs may lead to heart issues—resulting in the culinary disaster of the egg-white omelet—this book reveals the truth: discarding the yolk is not wise. It argues that traditional foods, like butter, cream, and grass-fed beef, are not only delicious but also beneficial to health. In engaging chapters on various food categories, the author discusses how long-consumed items like pork, lamb, and raw milk cheese have been wrongly vilified. Instead, the real culprits behind the rising rates of obesity, diabetes, and heart disease are industrial foods, such as corn syrup, found in many everyday products. Growing up on a Virginia vegetable farm, the author learned to appreciate wholesome foods from her parents, consuming local fruits, vegetables, and meats. However, influenced by shifting nutritional trends, she experimented with various restrictive diets to no avail. It wasn't until she opened farmers' markets in London that she rediscovered the joy of real food, leading to weight loss and improved well-being. This book overturns conventional dietary wisdom, promising delightful revelations about indulgent foods like whipped cream. The era of deprivation is over.