I came upon Real Food: What to Eat and Why through the recommendation of a good friend. She swears by whole milk, unabashedly eats red meat, and cooks with exotic veggies. I admire that. This book will certainly shake your food consumption worldview, especially if you’re prone to industrial foods (ie. fast food, chips, and white sugar). My hunch, though, is that people who are inclined to read this book aren’t industrial food eaters. If you unapologetically eat Mickey D’s, you should read this book but probably won’t. If you peruse your local farmer’s market, you’ll enjoy this but won’t be surprised by what you find.
That said, I liked it. Sometimes I felt like Planck was reiterating the same point too many times (one chapter discusses good fats from traditional foods, and the next goes on about how industrial fats are bad, which was just covered . . . a lot). I was inspired, much like when I read Barbara Kingsolver’s Animal, Vegetable, Miracle, and even found myself at the grocery store the other day perplexed by what to buy, like when I read Kingsolver’s book. I just kept muttering to myself (and my daughter), “One step at a time,” as I picked up organic whole milk and beef from a cow that probably spent its entire life indoors. Yes, one step at a time.