Search
Real Food
What to Eat and Why
Overview
From the publisher
Everyone loves real food, but they’re afraid butter and eggs will give them heart attacks. Real Food reveals why traditional foods are actually healthy: not only egg yolks, but also cream, butter, grass-fed beef, wild salmon, chicken skin, and more.
In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Planck explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease.
Real Food upends the conventional wisdom on diet and health and explains our taste for good things.
Read a review of this book
Copyright © 2006 Bloomsbury
First PersonGoing to the dogsForget commercial dog food and make your own | Sift International junk foodWhy kids on aid still get malnutrition | ReviewsEat, Drink, and Be HealthyThe Harvard Medical School Guide to Healthy Eating | FeaturesMeal planSchool-lunch reformers tackle cafeterias nationwide |
All Books | |
- 5 Spices, 50 Dishes
- 50 Great Appetizers
- A Baker’s Odyssey
- A Consumer’s Dictionary of Food Additives
- A Cook’s Journey
- A Cook’s Journey to Japan
- A Food Lover’s Treasury
- A Geography of Oysters
- A Great American Cook
- A Homemade Life
- A Householder’s Guide to the Universe
- A Man’s Place is Behind the Bar
- A Mighty Appetite for the Holidays
- A New Way to Cook
- A Pig in Provence
- A Platter of Figs
- A Stew or a Story
- A Taste of Oregon
- A World of Presidia
- A Year in a Vegetarian Kitchen
- Adventures of an Italian Food Lover
- All New Square Foot Gardening
- Allergy-Free Desserts
- Almost Meatless
- Alone in the Kitchen With an Eggplant
- Ambitious Brew
- America Eats!
- America’s Food
- American Pie
- American Regional Cookery
- An Edge in the Kitchen
- Ani’s Raw Food Kitchen
- Animal, Vegetable, Miracle
- Anthony Bourdain’s Les Halles Cookbook
- Anyone Can Bake
- Appetite for Profit
- Apple Pie
- Art of the Slow Cooker
- Arthur Schwartz’s Jewish Home Cooking
- Artichoke to Za’atar
- Artisan Baking
- Artisan Bread in Five Minutes a Day
- Artisan Cheese of the Pacific Northwest
- As Fresh As It Gets
- Asian Dumplings
- At Large and At Small
- Authentic Mexican
- Backyard Poultry Raising
- Bake Until Bubbly
- BakeWise
- Baking
- Baking in America
- Baking Unplugged
- Baking with Agave Nectar
- Balancing Flavors East & West
- Ball Complete Book of Home Preserving
- Banana
- Barbecue Nation
- Barefoot Contessa Back to Basics
- Barefoot Contessa Family Style
- Barefoot Contessa in Paris
- Barefoot Contessa Parties!
- Beard on Bread
- Beard on Food
- Beef
- Bento Box in the Heartland
- Best Food Writing 2008
- Beyond the Great Wall
- Big Green Cookbook
- Big Night In
- Bistro Cooking
- Bite-Size Desserts
- Bittersweet
- Blithe Tomato
- Blue Eggs and Yellow Tomatoes
- Blue Ribbon Preserves
- Bob’s Red Mill Baking Book
- Bob’s Red Mill Cookbook
- Bon Appétit, Y’all
- Born Round
- Bottlemania
- Bottomfeeder
- Boulevard
- Breakfast, Lunch, Tea
- Bringing It to the Table
- Bubby’s Homemade Pies
- Cake Keeper Cakes
- CakeLove
- Canning and Preserving
- Canyon Ranch: Nourish
- Caprial Cooks for Friends
- Caprial’s Desserts
- Casserole Crazy
- Catalan Cuisine
- Catching Fire
- Celebration Breads
- Chanterelle
- Charcuterie
- Charlie Trotter Cooks at Home
- Chefs on the Farm
- Chez Panisse Café Cookbook
- Chez Panisse Desserts
- Chez Panisse Fruit
- Chez Panisse Vegetables
- Chicken
- China Moon Cookbook
- Chocolate
- Chocolate & Zucchini
- Chop Suey
- Chop, Sizzle, and Stir
- Christmas
- Christmas Cookies
- Cindy Pawlcyn’s Appetizers
- Citadel of the Spirit
- Classic Home Desserts
- Classic Indian Cooking
- Clean Food
- Climbing the Mango Trees
- Closing the Food Gap
- Cod
- Coffee Love
- Comfort Me with Apples
- Coming Home to Eat
- Cook the Perfect . . .
- Cook With Jamie
- Cooking
- Cooking for Two
- Cooking from the Heart
- Cooking Green
- Cooking Know-How
- Cooking Under Pressure
- Cooking Up A Storm
- Cooking with Shelburne Farms
- Cooking with the Seasons at Rancho La Puerta
- CookWise
- Cool Cuisine
- Cool Waters
- Couscous and Other Good Food from Morocco
- Cradle of Flavor
- Crème Brûlée
- Cupcakes from the Primrose Bakery
- Curry Cuisine
- Dam Good Sweet
- Damn Good Food
- Dancing Shrimp
- Deep Dark Chocolate
- Deep Economy
- Deeply Rooted
- Delights and Prejudices
- Demolition Desserts
- Dessert Express
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet for a Hot Planet
- Diet For a Small Planet
- Dinner at Your Door
- Dinosaur Bar-B-Que
- Dirt
- Discover Chocolate
- Don’t Try This At Home
- Easy Asian Noodles
- Easy Chinese Stir-Fries
- Easy Japanese Cooking: Noodle Comfort
- Eat Here
- Eat Where You Live
- Eat Your Yard!
- Eat, Drink, and Be Healthy
- Eat, Pray, Love
- Eating
- Eating Animals
- Eating in the Dark
- Eating Korean
- Edible Estates
- Edible Schoolyard
- Epitaph for a Peach
- Essentials of Classic Italian Cooking
- European Peasant Cookery
- Every Grain of Rice
- Everyday Asian
- Everyday Harumi
- Extreme Barbecue
- Fagioli
- Family Meals
- Farewell, My Subaru
- Farm City
- Farm to Fork
- Farmer John’s Cookbook
- Farmhouse Cookbook
- Fast Food My Way
- Fast Food Nation
- Fat
- Favorite Food at Home
- Feast
- Feeding Baby
- Fields of Plenty
- Fine Cooking 15th Anniversary Archive DVD-ROM
- Fine Cooking Fresh
- Fish Forever
- Fish Grilled & Smoked
- Fish Without a Doubt
- Fondue
- Food
- Food and Booze
- Food Bites
- Food Fight
- Food Fray
- Food Lover’s Guide to Portland
- Food Lovers’ Guide to Brooklyn
- Food Matters
- Food Not Lawns
- Food Politics
- Food Rules
- Food, Inc.
- Foods of the Americas
- Four Fish
- French Farmhouse Cookbook
- French Provincial Cooking
- Fresh
- Fresh Food Fast
- Fresh Food from Small Spaces
- Fresh from the Farmers’ Market
- From Tapas to Meze
- Fruitless Fall
- Full Moon Feast
- Garlic and Sapphires
- Get Cooking
- Gluten-Free Girl
- Goat Song
- Good Calories, Bad Calories
- Good Tempered Food
- Good Things
- Good to the Grain
- Gourmet Today
- Great Good Food
- Great Party Dips
- Great Party Fondues
- Grill Every Day
- Grillin’ with Gas
- Gringa
- Grub
- Guns, Germs, and Steel
- Ham
- Heat
- Heirloom Beans
- Heirlooms
- Hey Mr. Green
- Hip Kosher
- Hip Sips
- History in a Glass
- Holy Smoke
- Home Cooking
- Hometown Appetites
- Hope’s Edge
- Hot Sour Salty Sweet
- How I Learned To Cook
- How to Bake
- How to Be a Domestic Goddess
- How To Break An Egg
- How to Cook a Dragon
- How to Cook Everything (Completely Revised 10th Anniversary Edition)
- How to Cook Everything Vegetarian
- How to Cook Meat
- How to Eat
- How to Pick a Peach
- Hungry Monkey
- Hungry Planet
- I Like Food, Food Tastes Good
- Iced Tea
- In Defense of Food
- Indulge
- Inquiries into the Nature of Slow Money
- Into the Vietnamese Kitchen
- It Must’ve Been Something I Ate
- Italian Food
- Jam It, Pickle It, Cure It
- Jam Today
- James Beard’s American Cookery
- Jamie’s Food Revolution
- Jamie’s Italy
- Jane Grigson’s Fruit Book
- Jane Grigson’s Vegetable Book
- Japanese Cooking
- Japanese Hot Pots
- Jewish Slow Cooker Recipes
- Jigger, Beaker, and Glass
- Joan Nathan’s Jewish Holiday Cookbook
- Julie & Julia
- Junior’s Cheesecake Cookbook
- Keep Chickens!
- Keeping Chickens
- Keeping It Simple
- Ken Hom’s Chinese Kitchen
- King Arthur Flour Whole Grain Baking
- King of the Q’s Blue Plate BBQ
- Kitchen Literacy
- Kitchen Sense
- Kneadlessly Simple
- La Bonne Cuisine de Madame E. Saint-Ange
- La Dolce Vegan!
- Land of Plenty
- Larousse Gastronomique
- Larousse Gastronomique
- Laura Werlin’s Cheese Essentials
- Lemonade
- Letters from the Hive
- Letters to the Valley
- Lidia’s Family Table
- Local Flavors
- Love Soup
- Lucid Food
- Lulu’s Provençal Table
- Madhur Jaffrey’s Indian Cooking
- Madhur Jaffrey’s World Vegetarian
- Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
- Maida Heatter’s Book of Great Desserts
- Making and Using Dried Foods
- Marcella’s Italian Kitchen
- Margaritas, Mojitos, and More
- Marinades, Rubs, Brines, Cures, and Glazes
- Mark Bittman’s Kitchen Express
- Marrakesh Express
- Martin Yan’s Asian Favorites
- Mastering the Art of French Cooking, Vol. 1
- Mastering the Art of French Cooking, Vol. 2
- Mastering the Grill
- Mediterranean Clay Pot Cooking
- Mediterranean Grains and Greens
- Mediterranean Seafood
- Memories of Philippine Kitchens
- Menus from an Orchard Table
- Mexico One Plate at a Time
- Milk
- Miss Vickie’s Big Book of Pressure Cooker Recipes
- Modern Spice
- Mollie Katzen’s Sunlight Café
- Molto Gusto
- Moosewood Restaurant Low-Fat Favorites
- More Home Cooking
- Mostly Mediterranean
- Mostly True
- Mother’s Best
- Mr. Boston Holiday Cocktails
- My Chocolate Bars
- My Favorite Ingredients
- My Kitchen Wars
- My Life in France
- New American Table
- New Classic Family Dinners
- New Good Food
- New Good Food Shopper’s Pocket Guide
- New World Provence
- Nigella Bites
- No More Takeout!
- Not Becoming My Mother
- Not Your Mother’s Slow Cooker Cookbook
- Not Your Mother’s Slow Cooker Recipes for Two
- Notes on Cooking
- Nourishing Traditions
- Of Sugar and Snow
- Olive Oil
- On Food and Cooking
- On Rue Tatin
- One Cake, One Hundred Desserts
- One Man’s Meat
- One Potato, Two Potato
- Oranges
- Oregon’s Cuisine of the Rain
- Organic Manifesto
- Organic, Inc.
- Outstanding in the Field
- Panini Express
- Paper or Plastic
- Paradox of Plenty
- Perfect Pairings
- Pet Food Politics
- Peter Reinhart’s Whole Grain Breads
- Pig
- Pike Place Public Market Seafood Cookbook
- Pizza on the Grill
- Plenty
- Potato Salad
- Preserving Food Without Freezing or Canning
- Puff
- Pure Dessert
- Pure Simple Cooking
- Quick and Easy Chinese
- Quick Fix Meals
- Quick Pickles
- Raised-Bed Vegetable Gardening Made Simple
- Raising Steaks
- Ratio
- Ready for Dessert
- Real Food
- Real Thai
- Rebar
- Recipe of the Week: Ice Cream
- Red, White, and Greens
- Renewing America’s Food Traditions
- Retro Luau
- Revolutionary Chinese Cookbook
- Righteous Porkchop
- Roast Chicken and Other Stories
- Roast Figs, Sugar Snow
- Roasting
- Robin to the Rescue
- Room for Dessert
- Root Cellaring
- Rosalind Creasy’s Recipes from the Garden
- Rose’s Heavenly Cakes
- Rustic Fruit Desserts
- Safe Food
- Salmon
- Salt
- Salumi
- Sauces
- Saveur Cooks Authentic American
- Saveur Cooks Authentic French
- Saveur Cooks Authentic Italian
- Seasonal Fruit Desserts
- Second Helpings of Roast Chicken
- Secret Ingredients
- Secrets of a Jewish Baker
- Serious Pig
- Sharing the Harvest
- Shark’s Fin and Sichuan Pepper
- Simple Chinese Cooking
- Simple Food for the Good Life
- Simple French Food
- Simply Mexican
- Simply Organic
- Slow and Easy
- Slow Food
- Slow Food Nation
- Small Bites, Big Nights
- So Easy
- Soil Not Oil
- Something From the Oven
- Southern Belly
- Spoon Fed
- Squeezed
- Stalking the Wild Asparagus
- Sticky, Chewy, Messy, Gooey
- Still Life with Menu Cookbook
- Stir-Frying to the Sky’s Edge
- Stuffed and Starved
- Sundays at Moosewood Restaurant
- Super Natural Cooking
- Sweet Basil, Garlic, Tomatoes, and Chives
- Sweet!
- Swim Against the Current
- Swindled
- Tacos
- Takashi’s Noodles
- Taking Tea in the Medina
- Talking With My Mouth Full
- Taming the Truffle
- Tapas
- Taste
- Tastes from Valley to Bluff
- Tastes Like Cuba
- Tasty
- Ten
- Tender at the Bone
- Tequila
- Thai Food
- The $64 Tomato
- The 150 Best American Recipes
- The Adaptable Feast
- The All-American Cookie Book
- The All-New, All-Purpose Joy of Cooking
- The Amazing World of Rice
- The American Century Cookbook
- The Art of Eating
- The Art of Eating In
- The Art of Mexican Cooking
- The Art of Simple Food
- The Art of South American Cooking
- The Art of the Bar
- The Art of the Commonplace
- The Asian Grandmother’s Cookbook
- The Atlas of American Artisan Cheese
- The Atlas of Food
- The Barefoot Contessa Cookbook
- The Belly of Paris
- The Best of Korean Cuisine
- The Best Recipes in the World
- The Best Thing I Ever Tasted
- The Best-Loved and Brand-New Joy of Cooking
- The Better Homes and Gardens New Cook Book
- The Big Book of Barbecue Sides
- The Big Book of Vegetarian
- The Blue Ribbon Cook Book
- The Body Toxic
- The Bon Appétit Cookbook
- The Bon Appétit Fast Easy Fresh Cookbook
- The Book of Jewish Food
- The Botanist and the Vintner
- The Botany of Desire
- The Bread Baker’s Apprentice
- The Bread Bible
- The Breakaway Cook
- The Breakfast Book
- The Breath of a Wok
- The Butcher and the Vegetarian
- The Cake Bible
- The Cape Cod Table
- The Cast Iron Skillet Cookbook
- The Cheater’s Diet
- The Children’s Jewish Holiday Kitchen
- The Christmas Table
- The Compassionate Carnivore
- The Compleat I Hate To Cook Book
- The Complete Book of Edible Landscaping
- The Complete Book of Sushi
- The Conscious Cook
- The Conscious Kitchen
- The Cook’s Companion
- The Cooking Book
- The Cooking of Southwest France
- The Cooking of the Eastern Mediterranean
- The Country Cooking of France
- The Devil’s Food Dictionary
- The Dim Sum Dumpling Book
- The Elements of Life
- The End of Food
- The Essence of Chocolate
- The Essential Baker
- The Essential Cuisines of Mexico
- The Ethical Gourmet
- The Ethnic Paris Cookbook
- The Fannie Farmer Baking Book
- The Fannie Farmer Cookbook
- The Farm to Table Cookbook
- The Farmer’s Market Cookbook
- The Flavor Bible
- The Flexitarian Table
- The Foie Gras Wars
- The Food and Cooking of Russia
- The Food and Cooking of the Caribbean, Central and South America
- The Food and Wine of Greece
- The Food of France
- The Food of Italy
- The Food You Crave
- The Foods and Wines of Spain
- The Fortune Cookie Chronicles
- The French Laundry Cookbook
- The Frugal Foodie
- The Garden-Fresh Vegetable Cookbook
- The Gastrokid Cookbook
- The Gift of Southern Cooking
- The Glorious Foods of Greece
- The Glory of Southern Cooking
- The Good Egg
- The Good Home Cookbook
- The Gospel of Food
- The Gourmet Cookbook
- The Grail
- The Grand Central Baking Book
- The Greens Cookbook
- The Hog Island Oyster Lover’s Cookbook
- The Improvisational Cook
- The Italian Baker
- The Italian Country Table
- The Joy of Jams, Jellies, and Other Sweet Preserves
- The Joy of Pickling
- The Jungle
- The Jungle Effect
- The King Arthur Flour Baker’s Companion
- The Kitchen Diaries
- The Language of Baklava
- The Last Chinese Chef
- The Leave-No-Crumbs Camping Cookbook
- The Lebanese Kitchen
- The Lee Bros. Southern Cookbook
- The Locavore’s Handbook
- The Man Who Ate Everything
- The Meat Lover’s Meatless Cookbook
- The MediterrAsian Way
- The Migrant Project
- The Modern Art of Chinese Cooking
- The Modern Baker
- The Modern Vegetarian Kitchen
- The Naked Chef
- The New Alaska Cookbook
- The New American Plate Cookbook
- The New Basics Cookbook
- The New Book of Middle Eastern Food
- The New Laurel’s Kitchen
- The New Making of a Cook
- The New Moosewood Cookbook
- The New Organic Grower
- The New Portuguese Table
- The New Thanksgiving Table
- The New Whole Grains Cookbook
- The North African Kitchen
- The Northwest Vegetarian Cookbook
- The Omnivore’s Dilemma
- The One-Straw Revolution
- The Organic Food Shopper’s Guide
- The Oxford Companion to Food
- The Paley’s Place Cookbook
- The Perfect Fruit
- The Perfect Scoop
- The Physiology of Taste
- The Pleasures of Slow Food
- The Queen of Fats
- The Revolution Will Not Be Microwaved
- The River Cafe Cook Book
- The River Cottage Meat Book
- The Savory Way
- The Scavenger’s Guide to Haute Cuisine
- The School of Essential Ingredients
- The Seventh Daughter
- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
- The Short Life and Long Times of Mrs. Beeton
- The Shun Lee Cookbook
- The Silver Palate Cookbook
- The Silver Spoon
- The Simple Art of Perfect Baking
- The Slow Food Story
- The Solace of Food
- The Soul of a New Cuisine
- The Splendid Grain
- The Splendid Table
- The Splendid Table’s How to Eat Supper
- The Steamy Kitchen Cookbook
- The Story of Corn
- The Story of Tea
- The Sushi Economy
- The Sushi Experience
- The Sweet Life in Paris
- The Sweeter Side of Amy’s Bread
- The Tagine Deck
- The Tassajara Bread Book
- The Tassajara Recipe Book
- The Taste of Country Cooking
- The Taste of Place
- The Tea Deck
- The Tea Drinker’s Handbook
- The Tenth Muse
- The Thanksgiving Table
- The Thrill of the Grill
- The Trans Fat Solution
- The Tummy Trilogy
- The Unhealthy Truth
- The United States of Arugula
- The Urban Homestead
- The Value of Nothing
- The Vegetable Dishes I Can’t Live Without
- The Vegetarian Epicure
- The Vegetarian Epicure, Book Two
- The Vegetarian Family Cookbook
- The Warmest Room in the House
- The Way We Eat
- The Wild Vegetarian Cookbook
- The World on a Plate
- The Zuni Cafe Cookbook
- Things Cooks Love
- This Can’t Be Tofu!
- Thoroughly Modern Milkshakes
- Tiny Bubbles
- To Buy or Not to Buy Organic
- Toast
- Tom Douglas’ Seattle Kitchen
- Too Many Cooks
- Totally Vegetarian
- Tuna
- Turquoise
- Twain’s Feast
- Unforgettable Desserts
- Unplugged Kitchen
- Urban Pantry
- Vanilla
- Vanilla
- Vegan Brunch
- Vegan Cookies Invade Your Cookie Jar
- Vegan Cupcakes Take Over the World
- Vegan Lunch Box
- Vegan Soul Kitchen
- Veganomicon
- Vegetable Soups From Deborah Madison’s Kitchen
- Vegetarian Cooking for Everyone
- Vegetarian Suppers From Deborah Madison’s Kitchen
- Wake Up and Smell the Planet
- Walden
- Washoku
- Waste
- Well-Preserved
- West Point Market Cookbook
- What Einstein Told His Cook 2: The Sequel
- What I Eat
- What to Eat
- What We Eat When We Eat Alone
- Where Our Food Comes From
- Whole Foods Companion
- Whole Grains Every Day, Every Way
- Whole Grains for Busy People
- Wild Fermentation
- Wild Rice Cooking
- Wildwood
- Will Write for Food
- Wine Across America
- WineWise
- Wings
- Wrestling with Gravy
- Yummy Potatoes
- Zero-Proof Cocktails
- Zuppa!
Advertisement
| | Culinate celebratesWin the HTCE App — and maybe an iPad tooThe rules of the game. |
FeaturesBig-city buzzThe basics of home beekeeping | ExcerptsCanning and PreservingAll You Need to Know to Make Jams, Jellies, Pickles, Chutneys, and More |
The Culinate InterviewFrank BruniThe restaurant critic | Front BurnerEat North Pacific albacore tunaPlentiful and delicious |
Most Popular Articles
Editor’s Choice
Most Emailed
Contact Culinate
| Feedback
|
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or 
Twitter
Copyright © 2006–2010 Culinate, Inc. All rights reserved. r5517
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or Twitter Copyright © 2006–2010 Culinate, Inc. All rights reserved. r5517
There are no comments on this item
Add a comment