I don’t really respect that many people. In terms
of nutrition, I could rattle of a dozen RDs whose work I applaud but I am picky. love
nothing more than people who are smarter than I am, know more and when they pair that with passion? They’ve got me. Enter Stefanie Sacks culinary
nutritionist, radio show host (she hosted me with Little Book of Thin) and now author. I asked Stefanie a few questions and we’re giving
away 2 copies of her fantastic, new book Whatthe Fork Are You Eating?IF you think you know a lot about food, I promise you this book will tell you more.
How did this book come about? Who would you say it’s
for?
What The Fork embodies roughly 30 years of my
learning: first as a kid trying to get well, then as a culinary student,
nutrition student and ultimately a culinary nutrition professional and
impassioned food warrior. What The Fork is meant for the food and nutrition
neophytes as well as the mavens. There is something in it for everyone
(hopefully). Even I have so much more to learn!!!
I love your “top-rated” terminators and you do a
great job explaining the history and peril with many ingredients currently
used. It’s not just “don’t eat this” but you provide the reason why. What would
be the ingredients you feel people should cut out above all others?
The whole Europe/US contrast in ingredient safety
drives me nuts. Why are so many more ingredients banned in Europe? How can
companies justify dye free or superior products produced there versus here?
Your pantry section is great. If someone is
getting their food shopping act together what are the top 5 ingredient swaps
that you would suggest?"
- If cereal is a must, go for the truly whole grain sort in rolled or steel cut oats (made with water and topped with a little maple syrup or honey, fresh fruit and nuts), even muesli (no sugar added version)
- Opt out of the corn, soy and canola oils (likely genetically modified) and opt into extra virgin olive oil (even grape seed oil) and coconut oil
- Dabble in sugar with honey, maple syrup or even raw cane sugar versus any of the artificials
- Instead of using too much salt to season food, become a mixologist with fresh or dried herbs and spices. Also have San-J low sodium tamari on hand (less sodium per serving than salt) to lift food flavor
- Instead of the pasta all of the time, try spaghetti squash as an alternative or simply spiralize a zucchini
Your recipes look great; at my house we have a
high degree of repetition with our recipes (makes it easy). What recipes from
book do you make most often?
My go to recipes are the my Power Green “Fuice”
and Untraditional Egg Salad (basically eggs and mashed avocado) for breakfast.
Skillet Broccoli, Lazy Lentil Soup, Red Quinoa Tabouli, Cowgirl Chili and Mon
Freres Meatballs are other favorites.
Thanks Stef,
you can catch Stefanie this Saturday March 7th at TEDx
Manhattan—Changing The Way We Eat. Her talk—What The Fork Are You
Eating? Small Changes in Food Choice Can Make BIG Everyday Differences. To stay connected with Stefanie, sign up for her blog -- bi-weekly
ruminations, radio shows and
recipes, and follow her on: Facebook, Twitter, and Instagram. Her book,What the Fork Are You Eating? (Tarcher/Penguin
Random House) is available wherever books are sold.
Are food dyes on your radar? Which
ingredients puzzle you most?
Any great, new food books other
than this one you’re reading?
To be
eligible for this giveaway
Comment
below
And
tweet “@Foodtrainers is giving away 2 copies of the best new food book @stefanie_sacks #healthy #food #books #nutrition
Having recently read an article stating that Nestlé is removing artificial flavors and colorings from all of its chocolate candy products by the end of this year (as well as the whole Dannon yogurt plus insect issue from a few years ago), food dyes definitely are on my radar. I don't understand how these additives make the food more enticing. Orange Butterfinger filling doesn't look appetizing, so why not leave the natural coloring?
ReplyDeleteCurrently I am on antibiotics which I try to avoid, though sometimes you don't have much of a choice. But why do they have to be bright green - aqua colored? It's a medicine, leave it whatever color it is, it isn't taken because it is a pretty color.
ReplyDeleteI love the name of this book! I see too many clients and patients who just don't really care what they are eating/what is added to their foods-would love to read Stefanie's prospective!
ReplyDeleteI am puzzled by so many things but I try to do my best. What about grains and is corn ok? I feel like I'm being good but bad at the same time!
ReplyDeleteThis sounds like a great book. I just read the reviews. I try to eat healthy, and can handle the obvious, eat more greens, etc. But always need to improve. And I love reading "good" books about healthy eating. Just too many fads out there.
ReplyDelete