Food Fix: How to Save Our Health, Our Economy, Our Communities and Our Planet – One Bite at a Time

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Companies will use five different sugars so that they don't show up high on ingredient lists - labels are misleading. What is it about workers in the food industry that allows consumers to care so little about their health and safety?

What would happen if we sat around with friends and talked about what mattered to us, (besides TV), what moved us (off the couch) and what motivated us (away from our screens? If you're not yet convinced of the influence our diet has on almost every single aspect of our lives and that the food lobby is controlling public nutrition and health (and not in a good way), I challenge you to read this book. And even the restaurant and fast-food workers that serve us food are paid at below-minimum wages with no benefits or health insurance. Mark Hyman for a check-up, and in Food Fix he diagnoses chronic influence-peddling, inflammation of the profit motive (the money-grubbing has metastasized), sclerosis of the lower politician, and a severely ruptured public interest.We’ve talked potato salad before on the podcast but frankly, Simon’s recipe was FAR too much faff for Yumi. Slowly heat the garlic and oil over a very low temperature so that the flavor of the garlic will infuse the oil as it is cooking. Placing higher taxes on highly processed foods/soda and providing incentives for healthy foods makes a big difference. He has consulted with the Surgeon General on diabetes prevention and participated in the 2009 White House Forum on Prevention and Wellness. This was probably the most disappointing part of the book -- I greatly wanted to understand how he came to his conclusions so that I could be armed with the arguments and facts, but found them sorely lacking.

I assume that if the author is in opposition to a can of soda containing 30g of sugar, surely a Frappachino with 42g of sugar should be taxed similarly? I have personally been wondering about this (especially as I spend a premium on meat for our family) for quite some time. Took me awhile to read this, but I think because there's nothing really new in here that I haven't read in a million other places (including Hyman's other books. Just a beautiful vineyard, friendly people and a nice picnic table overlooking the vineyard that would make a wonderful stop on a Napa Valley Curated Culinary Tour (I’m hoping to put together for late summer or fall of 2017).It really discusses in detail a lot of relevant things that are necessary to be brought into our awareness. FoodFix extracts ingredients, nutritional information, descriptions, food profiles, and cooking steps. And even when he proposes systemic changes, such as sugar taxes or government subsidies for regenerative farming, he often turns it into a consumer choice by encouraging the reader to petition their elected officials and start their own community programs. Mark Hyman, MD, is head of strategy for the Cleveland Clinic Center for Functional Medicine and board president for the Institute for Functional Medicine. Food Fix gives us an outline of what we need to consider to both fulfill our needs and preserve our planet.

If you want to know what's under the sheets of our food system and what needs to be done to repair the mess, read this book. Stay away from pesticides, herbicides, antibiotics, food additives, hormones, GMO foods, artificial sweeteners and other junk ingredients. I appreciated the part at the end which provides simple steps everyone can take to reversing the negative effects happening thanks to the Big Ag and Big Food industries. Doing so is not only upholding the dignity of the individuals who grow, cook, and serve our food, but it lays bare the need for environmental justice measures. Eat more foods with healthy fats, eat more nuts and seeds and choose “regeneratively raised” animal products.While in his past books he helped us realize the joy and benefits of healthy eating, this book takes a deep dive into the hidden politics, vested corporate interests, and broken regulations that create confusion and distrust about what we are fed, both in terms of food and information. Just in the past decade we've seen a big change in how people are starting to read labels more carefully and try to eat healthier.