Category Archives: reviews

The Ingredient Guru Reviews Food Industry Documentaries

by Mirareviewsdocumentary, food industry, review

Mira Dessy, The Ingredient Guru, offers insightful reviews on several impactful documentaries that explore the intricacies of the food industry, health, and nutrition.

Fresh

"Fresh" is a powerful documentary that addresses the systemic problems of our industrial food system. Directed by Ana Sofia Joanes, it brings attention to the issues caused by mass production and highlights the efforts of innovative farmers, business owners, and academics striving to create more sustainable and healthier food practices.

The film showcases individuals like Joel Salatin, a well-known sustainable farmer, and Will Allen, a former professional basketball player who turned into an urban farming advocate. These pioneers demonstrate alternative farming methods that promote biodiversity and healthier soils, contributing to the long-term health of both the planet and its inhabitants.

The documentary makes a compelling case for supporting local food systems, emphasizing the benefits of organic and sustainable farming. It encourages viewers to rethink their food choices and consider the environmental and health impacts of industrial agriculture.

By showcasing successful models of sustainable farming, "Fresh" inspires hope and action towards a more resilient food system. The film argues that by making conscious food choices and supporting local farmers, consumers can drive significant change in the food industry.

Killer at Large

"Killer at Large" is a chilling exploration of America's obesity epidemic. Directed by Steven Greenstreet, the documentary delves into the multifaceted causes of obesity, from personal lifestyle choices to larger societal and governmental influences. It highlights the alarming statistics and health risks associated with obesity, painting a sobering picture of its impact on individuals and society.

The film critiques the role of the food industry and government policies in perpetuating unhealthy eating habits. It exposes how marketing strategies target children and contribute to poor dietary choices, leading to long-term health consequences. Interviews with health experts, policymakers, and affected individuals provide a comprehensive view of the crisis.

"Killer at Large" also examines the psychological and emotional aspects of obesity, shedding light on how stress, depression, and socioeconomic factors play significant roles in this public health issue. The documentary calls for urgent action from both policymakers and the public to address the root causes of obesity, advocating for better education, healthier food options, and more robust regulatory measures to protect consumers, especially the most vulnerable populations.

Two Angry Moms

"Two Angry Moms" follows the journey of two determined mothers, Amy Kalafa and Susan Rubin, as they fight to improve the quality of food served in American schools. The documentary highlights their grassroots efforts to combat the unhealthy food options that dominate school cafeterias, which are often laden with processed foods and lacking in nutritional value.

The film underscores the importance of healthy eating for children and the long-term benefits of instilling good dietary habits from a young age. It documents the challenges these mothers face in their advocacy, including resistance from school administrations and the entrenched interests of food service companies. Despite these obstacles, Kalafa and Rubin's relentless efforts lead to tangible improvements in some schools, demonstrating the power of community activism.

"Two Angry Moms" serves as a call to action for parents, educators, and policymakers to prioritize children's health by ensuring access to nutritious food in schools. The documentary emphasizes the need for comprehensive food education programs and greater transparency in the food procurement process. It encourages viewers to get involved in their local communities to advocate for healthier school meals and better food policies.

Super Size Me

Morgan Spurlock's "Super Size Me" is a groundbreaking documentary that examines the effects of fast food on health. In a month-long experiment, Spurlock eats only McDonald's food, consuming three meals a day exclusively from the fast food chain. The film documents the drastic changes in his physical and mental health, providing a stark illustration of the dangers of a fast food diet.

Throughout the experiment, Spurlock experiences significant weight gain, increased cholesterol levels, mood swings, and other health issues. His journey is monitored by doctors, who express growing concern over his deteriorating health. The documentary also includes interviews with nutrition experts, doctors, and ordinary people, highlighting the broader impact of fast food culture on public health.

"Super Size Me" critiques the fast food industry's role in promoting unhealthy eating habits and questions the ethics of marketing practices targeting children and low-income communities. The film's shocking revelations sparked widespread discussions about the fast food industry's responsibility and led to changes in some fast food chains' menu offerings and marketing strategies.

The Future of Food

Directed by Deborah Koons Garcia, "The Future of Food" delves into the controversial world of genetically modified organisms (GMOs) and their impact on agriculture, health, and the environment. The documentary provides a thorough examination of the scientific, legal, and ethical issues surrounding GMOs, highlighting the lack of transparency and regulation in the biotech industry.

The film explores the potential health risks associated with GMO consumption and the environmental consequences of widespread GMO cultivation. It features interviews with farmers, scientists, and activists who raise concerns about the dominance of biotech companies like Monsanto and the patenting of life forms. The documentary also discusses the implications of GMOs for food sovereignty and the rights of farmers.

"The Future of Food" calls for greater consumer awareness and advocacy for labeling laws that would allow people to make informed choices about the foods they eat. It urges viewers to consider the long-term impacts of GMOs on health and the environment and to support sustainable and organic farming practices.

Seeds of Hunger

"Seeds of Hunger" examines the global food crisis, focusing on the root causes of food scarcity and malnutrition. The documentary provides a comprehensive overview of the factors contributing to the crisis, including climate change, economic policies, and the globalized food system.

The film highlights the interconnectedness of global food systems and the vulnerabilities that arise from dependence on monoculture and industrial agriculture. It features interviews with farmers, experts, and activists who discuss the need for more resilient and sustainable food systems. The documentary emphasizes the importance of food sovereignty and the rights of small-scale farmers to access land, resources, and markets.

"Seeds of Hunger" also addresses the role of international organizations and governments in addressing the food crisis, calling for more equitable and sustainable policies. It encourages viewers to think critically about their food choices and to support initiatives that promote food security and sustainability.

King Corn

"King Corn" follows the journey of two friends, Ian Cheney and Curt Ellis, as they move to Iowa to grow an acre of corn and trace its journey through the American food system. The documentary reveals the prevalence of corn in the American diet and its implications for health and the environment.

The film highlights the extent to which corn is used in various food products, from sweeteners to animal feed, and examines the economic and policy factors that drive corn production. It features interviews with farmers, food industry experts, and policymakers who discuss the consequences of the industrial agriculture system.

"King Corn" raises questions about the sustainability of current agricultural practices and the health impacts of a diet heavily reliant on corn-based products. The documentary encourages viewers to consider the broader implications of their food choices and to support more sustainable and diversified farming practices.

Conclusion

These documentaries collectively provide a compelling look at the food industry's impact on health, the environment, and society.

They highlight the importance of sustainable farming, the dangers of processed and fast foods, and the need for greater transparency and regulation in the food system.

By raising awareness and encouraging critical thinking about food choices, these films inspire viewers to advocate for a healthier and more equitable food system.

Canning & Preserving Cookbooks Review

by Mirareviews, Uncategorizedcanning, preserving, review

Watch: In this video review, I explore the recipes, visuals, and insights these books offer.

–

If you're a fan of canning and preserving, you'll understand the joy of exploring new recipes and techniques to capture the essence of seasonal produce.

In this blog post, I'll share my thoughts on three fantastic cookbooks that have caught my attention recently. These books provide a plethora of recipes, beautiful visuals, and valuable insights into the art of canning and preserving.

Whether you're a seasoned pro or a curious beginner, these books offer something special to enhance your culinary adventures.

"Can It, Bottle It, Smoke It, and Other Kitchen Projects" by Karen Solomon

Karen Solomon's book is perfect for those who love to venture beyond traditional canning. With chapters covering various culinary realms, such as jamming, pickling, smoking, and more, this cookbook offers a diverse range of projects.

Solomon's simple yet direct instructions make the recipes accessible to all. The book also features stunning photographs that will inspire your culinary creativity. One standout recipe is the carrot almond jam, a delightful condiment born out of experimentation.

Additionally, Solomon provides instructions on making your own apple pectin, adding another dimension to your canning adventures.

"The Art of Preserving: Ancient Techniques and Modern Inventions to Capture Every Season in a Jar" by Emma McDonald

Emma McDonald's book is a treasure trove of recipes that allow you to preserve the flavors of each season. With chapters dedicated to jams, marmalades, jellies, curds, chutneys, pickles, and more, McDonald covers a wide array of preserving techniques.

The book's troubleshooting section is a valuable resource for addressing any challenges you may encounter along the way. McDonald's use of both metric and American measures ensures that everyone can enjoy these recipes without the need for conversions.

Notable recipes include an assortment of curds and innovative uses for them, like the passion fruit raspberry coconut curd. The book also introduces intriguing recipes such as figs in Manuka honey and balsamic onions.

"Put ‘em Up! Fruit: A Preserving Guide and Cookbook" by Sherri Brooks Vinton

Sherri Brooks Vinton's book is a delightful guide that provides not only preserving techniques but also offers creative ideas for using your homemade preserves. With vivid visuals and practical tips, this book is a joy to explore.

Vinton shares recipes for various preserves, condiments, and more while also suggesting exciting ways to incorporate them into your meals. For example, you can make apple cider vinegar and then use it to create a classic vinaigrette. The book's versatility is highlighted by recipes like blueberry ketchup, which pairs beautifully with sweet potato oven fries.

Additionally, Vinton shares kitchen how-tos, hacks, and tips that make the preserving process easier and more enjoyable.

Conclusion

These three canning and preserving cookbooks provide a wealth of recipes, stunning visuals, and useful insights. "Can It, Bottle It, Smoke It" by Karen Solomon offers a diverse range of DIY projects, while Emma McDonald's "The Art of Preserving" presents an array of traditional and modern recipes with troubleshooting guidance. Finally, Sherri Brooks Vinton's "Put ‘em Up! Fruit" combines preserving techniques with imaginative ways to use your homemade preserves.

Whether you borrow these books from your local library or add them to your personal collection, they are sure to enhance your culinary journey and inspire you to create flavorful delights to savor throughout the year.

Book Review: Adrenal Transformation Protocol

by Mirareviewsbook review

As a holistic nutrition professional I am always on the lookout for resources that offer practical solutions for health and wellbeing. Especially when it comes to those chronic health conditions which impact someone’s abiity to function well in their everyday life.

One such health condition which is often both misunderstood and not well supported is that of adrenal insufficiency. The book Adrenal Transformation Protocol by Izabella Wentz is a practical, comprehensive, and easy to understand resource for consumers looking for this kind of information. The book offers a supportive approach to help the reader understand and address the root causes of adrenal fatigue.

Starting by sharing her own story, the author offers readers practical advice, tools, and case study stories to help them identify and address the root causes underlying their symptoms. Wentz also shares therapeutic and complimentary holistic modalities and even recipes to provide comprehensive support.

The book is broken down into four parts starting with Part 1: Understanding Your Adrenals and How Best to Support Them. Part II is The Adrenal Transformation Protocol which is includes tables and callout boxes helping to break the information down to make it more easily accessible. Part III covers Next Steps and Advanced Protocols which provides food for thought and a deeper dive into adrenal health issues. This section breaks down root causes for some of the common symptoms associated with adrenal dysfunction and identifies associated page numbers in the book allowing the reader to cross reference and create a more personalized plan that fits their needs.

For anyone who struggles with stress, or who is looking for solutions for adrenal fatigue and needs clearly laid out strategies, I definitely recommend Adrenal Transformation Protocol. This book is one that belongs in the personal library of anyone looking to feel better on a daily basis and optimize your health and wellbeing.

Book Reviews: Rediscovering Traditional Domestic Skills

by Mirareviewsbook reviews, traditional skills

In a world where fast food and takeout have become the norm, there's something special about cooking a meal from scratch at home. It's a sentiment that's shared by the authors of three books that celebrate the joys of home cooking and domestic self-sufficiency.

"The Lost Arts of Hearth and Home by Ken Albala and Rosanna Nafziger Henderson provides a comprehensive guide to traditional skills such as baking bread, making soap, and preserving food, empowering readers to embrace a simpler and more sustainable way of life.

Claudio Lucero's "One Hour Cheese" introduces readers to the art of cheesemaking, with simple and delicious recipes that can be made in just an hour.

And Nigella Lawson's "At My Table" offers a collection of comforting and approachable recipes that are perfect for everyday meals or special occasions.

In this review, we'll dive into each book and explore the unique insights and inspiration they offer to home cooks, looking to expand their culinary horizons and incorporate new techniques and traditions into their cooking.

The Lost Arts of Hearth And Home: The Happy Luddite’s Guide To Domestic Self-Sufficiency

By Ken Albala and Rosanna Nafziger Henderson

From the beginning, the authors point out that this book is not meant to be a homesteading book. Rather, it is intended for those who live a more, suburban, or city life, and who enjoy cooking and an older fashioned way of doing things. The authors, in fact, both live in city environments.

The book is broken down into a number of chapters relating to first food, followed by home/household recipes. The chapters are.

Grains
Fruits, vegetables, nuts, and condiments
Meats
Fish
Dairy and eggs
Brewing and distillation
Nostrums and household stuffe
Sewing
Making quilts
Rug braiding
Gardening
Building projects

The book is not an encyclopedia, but rather a carefully selected assortment of items under each chapter. The authors do note in the beginning that, rather than giving step-by-step recipe instructions, they provide more of a loose framework, which allows you to be creative with the guidelines.

Although it can feel a little challenging to read this style of directions, there is something very enjoyable about reading the stories and comments of the authors that go along with each recipe. I was delighted by the recipe for Whey Polenta which calls for using whey instead of water, to add flavor to the polenta, while at the same time, providing an excellent use for leftover whey from yogurt or cheesemaking.

Some of the food recipes were slightly more complicated than I would consider making. Rosewater, for example, is one of those things that I think if you like it chances are you’re going to buy it. But even those recipes I have no intention of making were delicious to read about. Reading this book was like a comforting and gentle conversation glancing back to a less high-tech time and a slower pace of life.

There were many interesting and delightful, recipes in the household sections. How to make rings, was fascinating even if you're not someone who wants to make jewelry or do metalwork. Likewise, the sewing section had some good pictures and excellent descriptions of a number of different sewing projects.

I was a bit surprised to see tobacco in the gardening section as I’m not sure I know too many people who would be growing and then using their own tobacco these days. The recipe on how to build what is essentially a cob clay oven was fun to read about, I have always wanted one.

In the end, this book was a delightful read, and I did pull a few recipes from it. It's certainly worth taking a look at for anyone who is interested in a more DIY mentality and for a bit of nostalgia.

One Hour Cheese

By Claudio Lucero

I find myself more and more distressed by the ingredients being added to products in the dairy case at the grocery store. A recent trip to look for cottage cheese revealed only one brand that did not have carrageenan, an ingredient, which is harmful to gut health. That brand, however, had food gums, which I do not believe are good to consume in excess. All of which led me to pick up this book.

After increasing challenges finding clean-ingredient dairy products (when DID they start adding all of those extra ingredients anyway?) combined with thinking about making my own cheeses made this book appealing. I was also drawn in by the idea that there is a range of cheeses that can be made in as little as an hour. This book did not disappoint.

I enjoyed the light, encouraging tone of the book. And the very first cheese on page 4 was indeed amazingly simple. Her explanations and instructions at the beginning of the book are very easy to follow and very good for anyone, wanting to understand the basics of cheese, making before diving in.

The book has very simple, broken-down instructions and excellent step-by-step pictures. I especially liked that every cheese has a recipe to go with it so that once you make the cheese you can then make something to go with it such as the Sautéed Grape and Prosciutto Platter to go with the brown butter Burrata. All of the recipes in the book are either easy, easier, or easiest. And there is a good breakdown of how easy is it for every cheese which has a number of notes to go along with the cheese instructions.

There is a chapter on shapes and flavors, again with wonderful pictures, and easy-to-follow instructions. Some custom flavors even include edible flowers. And the final chapter has lovely ideas for cheese platters. There’s also a bonus, DIY dairy essentials chapter which includes how to make butter, ghee, and yogurt.

For anyone wanting simple, delicious cheeses that don’t take a tremendous amount of time and can easily be made at home with equipment. You probably already have, this is definitely a book worth adding to your cookbook collection.

At My Table: A Celebration of Home Cooking

By Nigella Lawson

The book starts off with a four-page essay by Nigella, which is completely worth reading. It is straightforward, honest, a bit self-deprecating, and yet very firm on her feelings about food.

There are no traditional-style chapters in this book, instead, it is simply filled with a wonderful array of dishes, accompanied by fabulous photos. I confess to being a Nigella fan, loving her recipes, her style, and her way with words. I especially love her recipe notes as she conveys depth to the recipes and makes it even more inviting. such as:

for the egg tortilla pie – Eat immediately. This is not a huge problem.

for the deviled eggs – Served with a flourish.

for the toasted brie, prosciutto, and fig sandwich - Enjoy each crisp, gooey, sweet, and salty bite

And that’s just the beginning of the book.

There are so many wonderful and tempting, looking recipes in this book. And some delightful pairings, such as the red cabbage with cranberries on page 72. Or the Brussels sprouts with pomegranate on page 76. Or the double chocolate and pumpkin seed cookies on page 265

I’m particularly taken with her idea of emergency brownies, which make two generous squares or four modest rectangles. I made them and they were as easy and delicious as promised. The Chicken and Pea Traybake, what we in the United States would call a sheet pan meal, looks wonderful and easy to make, that's next on my list.

Nigella's commentaries and word choices make the book worth reading just for that alone. For anyone who loves real food and who is looking for some wonderful new recipes, I recommend you read this book.

Sheet Pans Cookbook Review (2023)

by Mirabaking, recipes, reviewsbook review, ebook, sheet pan

I aim to read approximately 50 books a year. 10 of them through the Healthy Readers Book Club, some for work, and some for pleasure. I don’t, however, count cookbooks and self-care books in the mix. Usually because…well, I don’t really know why. I do love to read cookbooks. I especially enjoy when the author shares some personal notes about the recipes.

Because of the work I do I often get the following questions:

What do you eat?
What should I eat now that I can’t have [insert ingredient here]?
Do you have a recommendation for recipes?

Because of these questions, and, let’s be honest, because I love food, I’m frequently spending time with cookbooks. It eventually occurred to me how nice it would be to have a spot on the blog where I can send people to see the books I’m talking about.

Please note that not every recipe in every book is a good fit. I tend to read recipe books with a willingness to make modifications where needed. For example, if a cookbook author calls for canola or vegetable oil I will substitute something else, usually olive or avocado. I do not even try to modify recipes where they’re calling for things like packaged Jell-O or other highly processed foods.

I do, however, often find wonderful flavor combination ideas, cooking methods or strategies that I might now have thought of, and inspiration to play in the kitchen.

Although they’ll be a not-regularly-scheduled part of the blog, I hope you enjoy these reviews. And, who knows, maybe you’ll need to add to your cookbook collection based on what you’ve read here.

1. Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven

Looking for ways to simplify meal times at least a couple of nights a week I was drawn to this book. I like the author’s take on the idea that a sheet pan is similar to a good one pot meal making It easy to pull a delicious and nourishing meal together.

The first recipe chapter starts with Appetizers and Small Bites. I confess this was a bit eye-opening for me as I had not thought of using my sheet pan that way. It would certainly make it much easier to have appetizers for a crowd ready in fairly short order. The baked feta and chunky mango chutney on page 10 looks wonderful.

The book continues through chapters on Chicken, Fish, and Meats. There’s also a chapter dedicated to vegetarian options a number of which look delicious and would be a good option for a satisfying meatless meal like the Baked Sweet Potatoes with Cannellinis & Baby Spinach on page 175. There’s even a section for side dishes, chapter 7, Serve-Withs.

Chapter 8 is a brunch chapter. I especially like the idea of the Shakshuka on page 198, this would be much less messy than doing it on the stove top where the sauce tends to spatter. There is also a chapter on desserts.

Depending on how big your oven is or if you have a double oven, you could theoretically do an entire meal from appetizers to dessert. The author does recommend having more than one sheet pan in your kitchen, she confesses to having six. Reading through this cookbook it becomes clear that the multiple sheet pan approach can be an efficient way to utilize the energy in your oven by having multiple trays going at the same time.

One of the nice things about this book, aside from the beautiful photography and delicious looking recipes, is the footnote type insertions which various educational bits. These include Teach Me How, which explains how to do something, Wait What? giving a definition or explanation, and Make It Mine which offers substitution ideas. There’s also a DIY or Buy footnote to help you choose what works best for you.

The book was enjoyable to read and learn from. Definitely a good choice for anyone wanting to get more use out of their sheet pans.

2. All-Time Favorite Sheet Cakes & Slab Pies: Easy to Make, Easy to Serve

Sheet pans have been getting a lot of positive press lately as a great way to make meals, but I confess I don’t normally think of them as a tool for desserts, aside from my sister-in-law‘s recipe for Texas sheet cake. Then I came across this book. I was surprised to think there could be enough cake recipes for an entire cookbook and had never even onsidered doing pies in a sheet pan.

This book was definitely an eye opener. I will start by saying the author notes throughout the book are very informative, important for success, and I don’t recommend skipping them in order to jump straight to the recipes. Scattered throughout the book there’s also a series of tester notes which are definitely helpful.

The book is comprised of six chapters

Classic Sheet Cakes, Mostly Chocolate
Fruit and Nut Sheet Cakes
Coffee Cakes and Cheesecakes
Classic Slab Pies
Chocolate Slab Pies & Other Favorites
Sheet Strudel, Danish, Shortbread & More

This cookbook was a delight t read. I love the authors unabashed love of butter and their insistence on buying the best ingredients you can afford. I truly savored this book, the variety of recipes, and the beautiful photography.

I admit I have never thought of making a cheesecake on a sheet pan. Here, however, the authors list nine different cheesecakes plus three options for crusts.

My personal favorite cake of all time is a carrot cake. I rarely make, or even buy it simply because those slices are so huge and extraordinarily rich. The recipe on page 47 offers a surprising twist with a butter cream, that incorporates both cream cheese and goat cheese. Plus baking a carrot cake in a sheet pan would certainly make it easier to have small bites. After all, let’s face it, no matter how thinly you slice it, a full size cake slice is still a lot. That, of course, presupposes you can stop with one small slice of the sheet pan variety. But I digress.

This was a delightful book to read through and definitely an eye-opening mind shift. I can see bringing a sheet pan dessert the next time I am invited to a social gathering, or making this instead of a traditional cake as a dessert for company.

Healthy Readers Book Club – 2022 Book Review

by Mirareviews, Uncategorizedbook club, Books, review

Happy 2023 - It’s a brand new year and that comes with the profound opportunity to become a brand new you!

What am I looking most forward to this year?

That’s easy! I can’t wait to dive in deep with the Healthy Readers Book Club and all of the amazing books we are going to read this year.

I mean, I just can’t help but reflect on all of the fantastic books we went through in 2022 - there were so many things that really opened my eyes and captivated my interest, so let me share some of the things I liked—and some of the things I didn’t like as much—in the books we covered last year…

There was a stack of them! It was truly an amazing year for the Healthy Reader’s Book Club - we read such an incredible variety of really impressive books.

1. Finding Yourself In The Kitchen by Dana Velden

Starting with Finding Yourself in the Kitchen by Dana Velden. I love how this book started the year out perfectly with its kitchen meditations and information that really makes you think.

Let’s not forget about all of the delicious and good-for-you recipes to choose from!

And believe me there were some really terrific recipes in this book. I have even gone back and made some of them, including the simple weeknight curry, which was explosive in flavor and so easy to make!

Another thing that I really enjoyed about this book was that it was a quick and easy read which made it perfect to kick off the year. I definitely recommend it for anyone looking for ways to incorporate more mindfulness into their daily living as well as a few delicious recipes.

2. The Food Explorer by Daniel Stone

Then there was the Food Explorer: The True Adventures of a Globe-Trotting Botanist Who Transformed What America Eats by Daniel Stone.

This was a seriously transformative book - simply amazing. It reminds us of all the things we take for granted, all the foods that we have that were from other places originally, how they were discovered and shipped back to the United States where farmers were encouraged and taught to grow the, All so that we can stock our pantry with the and now we take them for granted.

Not to mention how the travels and getting the plants back were done during a time when global transport was much more inconvenient and not nearly as easy as it is today… Talk about remarkable things!

Reading about David Fairchild’s adventures, the man who traveled the world to bring us so many wonderful and tasty things was such delight - and so much fun! Isn’t it just the best when you can learn so much from a book and ENJOY it at the same time?

3. Consider The Fork by Bee Wilson

And then of course there was Consider the Fork: A History of How We Cook and Eat by Bee Wilson and WOW, another really great book.

This book was AMAZING. We learned so much about technology in the kitchen (which was fascinating to learn the science behind so much of what goes on!), how we eat, and why different cultures eat the way they do. There were also so many interesting little stories, highlights and a plethora of annotations throughout, making it such an exciting and fun book to read.

I really enjoyed this book and highly recommend it for anyone who is interested in food and how our culture came to be…

And again, so many delicious recipes! If you love to read about travel adventures, history, and/or food this is definitely the book for you.

4. The Seven Culinary Wonders of The Word by Jenny Linford

Then we had The Seven Culinary Wonders of the World: A History of Honey, Salt, Chili, Pork, Rice, Cacao, and Tomato by Jenny Linford. Again, more wonderful and delicious recipes - plus truly beautiful illustrations and loads of interesting information.

However, while I really did like this book, I was not so happy with the layout, it was a bit disconcerting.

Let me explain. The recipes were kind of thrown in randomly and I didn’t understand the reasoning behind how they were being inserted. Sure, the pork recipes were in the pork section and so on, but you would literally be reading and then BAM a recipe would be placed right in the middle - so it was just a little strange in my opinion.

But, as I mentioned, there was a lot of really fascinating information about each of these foods plus the really lovely illustration pages that were such a delight to look at - and it was a good book, I just think I personally would have preferred the recipes to be at the end of each section instead of scattered throughout.

5. Waste Uncovering the Global Food Scandal by Tristam Stewart

That leads us to the next book, Waste: Uncovering the Global Food Scandal by Tristram Stuart.

Let me just start by saying, this was a REALLY hard book to read.

But I chose this book for the book club because I wanted us to learn more about this topic. For instance, did you know that 40% of the food that is grown in the world ends up being discarded?

I think the most eye opening takeaway from this book is that the vast majority of the waste is not due to consumer habits—although they are encouraged to bear the brunt of responsibility for it. Sure, as consumers we could do better, but there’s a whole lot more going on in the world of food waste than we realize.

And here’s the thing that really gets me - we’re constantly being told that we need to save more, waste less, reduce, reuse, recycle, etc. But as it turns out, there’s a whole raft of waste happening… from where it’s grown to the manufacturing process to the grocery stores - there must be a better way to reduce the waste! And this book certainly has suggestions about things we can do to help.

For anyone who wants to learn more about food waste and see the bigger picture of what’s going on, this is definitely a book you should read.

6. Plastic Free: How I Kicked the Plastic Habit and How You Can Too by Beth Terry

Up next, Plastic Free: How I Kicked the Plastic Habit and How You Can Too by Beth Terry. What a great book - but I will note that the most difficult thing about this book was that it took us 2 months to read because it is LOADED with information.

I mean there is A LOT of valuable information, which was a lot to take in. At times it felt like drinking from a firehose to wrap your brain around all of the information, stories, and resources. It’s not a bad thing by any means! Just something to take into consideration.

I will say how appreciative I am about all of the resources Beth put into this book and how mindful she was about everything she was talking about; how she highlighted some of the people who are really making it their mission to help reduce plastic. So inspiring!

By the way, did you know that book covers have plastic in them? I had no idea! But what’s very interesting about this particular book is that they’ve used a paper cover instead and a non-glue binding.

I was so inspired by this book that I actually changed some things in my house based on what I read—and we have decided to definitely incorporate a more plastic-free approach into our lifestyle. This book is now on my resources shelf so I can refer to it over and over as our family works on reducing our plastic habit.

And I must say, out of all the books we read last year, this one had the biggest impact when it came to making lifestyle changes.

7. Eat Like A Human by Dr. Bill Schindler

Now, for my favorite book of the entire year last year, Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health by Dr. Bill Schindler.

I had the opportunity to meet Dr. Schindler at a national nutrition conference and was blown away by his talk. Which is what led to my choosing this book for the book club.

How To Eat Like A Human is definitely not a dry, academic tome filled with reams of dusty anthropological data about human development. Instead it is a fascinating journey through our human development wrapped in the adventures and journeys he and his family have been through. It felt very relatable. Plus the book is chock full of recipes—we’re talking upwards of 70 different recipes! Which is not something I was expecting in this kind of a book.

Dr. Schindler has an engaging way of laying out how we eat, how we need to eat, and some of the critical things that are missing in our modern-day diet.

AND how we can make the healthy changes that are necessary for living our best life!

This was really an outstanding book, so well written, filled with interesting information—and that’s why this was my favorite book of all the great books we read last year.

8. Pandora’s Lunchbox, How Processed Food Took Over The American Meal by Melanie Warner

After Eat Like a Human we read Pandora’s Lunchbox: How Processed Food Took Over the American Meal by Melanie Warner, which is a very compelling book sharing about all the different ways our food system gets co-opted by the various things that food producers do to them.

This book is filled with a lot of industry background. I found it intriguing to learn how our food is modified. This in turn helps drive home the point that sometimes our food is changed for the benefit of the producer and it does not necessarily represent such a great choice for the consumer. .

I know what you may be thinking, “Something like this sounds dry and boring to read,” but I assure you, this was not a dry read whatsoever—it was an engaging read and I learned a few new things.

9. Thanks a Thousand, a Gratitude Journey by A. J. Jacobs

Next we read Thanks a Thousand: A Gratitude Journey by A.J. Jacobs, which is another super sweet book.

I just love the way A.J. Jacobs writes, I think I’ve actually read all of his books!

For this book, he had a thought come to him one day about what it would be like to thank a thousand people who were somehow connected to his morning cup of coffee.

Now this is truly amazing, I mean just think about all of the people involved: the lid manufacturer, the cup sleeve manufacturer, the growers, the harvesters, the roasters, and so on. It becomes an enormous chain of people… and most of the time, that whole process tends to go unnoticed in our everyday life.

It was thought-provoking to read about his process in identifying the people connected with his project. Then to read about the journeys he went on to interact with all of those people to simply say thank you.

This story was very moving, and actually helped me to deepen my own gratitude practice, and for that, I am appreciative. It’s a sweet book and a quick read, I highly recommend it.

10. Cooked by Michael Pollan

The last book of 2022 was Cooked: A Natural History of Transformation by Michael Pollan.

FIrst of all, I really like Michael Pollan and I enjoy his books a lot. He’s such a talented writer, his use of language is just phenomenal!

This book is the story of the incredible journey that he went on to learn about the different elements, and finding a food that represented that element, and then diving into it. The entire thing was so very enjoyable. I think you’ll agree that he is a very amusing writer - in addition to the wonderful information he shares, this book is loaded with laughs!

And the way he presents the information and helps you think about it in a way that you can fully absorb it and learn from it is astounding.

I can honestly say that this was the perfect book to end the year with because it lined us up to think about the way we interact with our food and all of the different elements involved.

I personally also really enjoyed all of the adventures that Michael took us on and all of the hidden gems during the guided Healthy Readers Book Club process. Things like video interviews with various people or different aspects of the science behind what he was talking about. If you’re looking to read about foodie adventures this is definitely a good book to choose.

All-in-all we had 10 AMAZING books last year…

And we have 10 more coming in the brand new year ahead of us!

I hope you’ll join us on this exciting and informative reading adventure this year, become a member of the Healthy Readers Book Club and enjoy the guided process to get to a new level—a deeper dimension—of reading a book and not only enjoying it, but learning from it too.

And be sure to check out some (or all) of these incredible books I’ve mentioned to begin the transformative process of understanding the principles of healthy living and eating!

Affiliate Disclosure: Some of the above links may be affiliate links. If you use them, at no extra cost to you, I may receive compensation which helps me continue the work I do for this channel. Thank you for your support.

2021 Healthy Readers Book Club Roundup

by Mirareviewsbook club

It's been another fascinating year in the Healthy Readers Book Club. There are so many wonderful books out there that cover the topics of health, wellness, the environment, and holistic living. In some ways it can feel overwhelming because there are just so many books out there. Taking the time, however, to simply read one book at a time, it's amazing how many you can get through. This is the third year that I've had the bookclub; I find myself astonished at how much I've learned by spending time in the group and reading together.

For those who aren't aware of the Healthy Readers Book Club, it's an annotated book club where we typically read 10 books per year. The annotation part is me spending time looking up studies, asking questions, finding other information about what the author is talking about and sharing it with everyone. This year real life interfered and we wound up reading only nine books. It was still an adventure and we covered a lot of territory.

I've decided to do a brief overview of what we read. I'm not going to give star ratings, or assign the books any order of important ranking. After all, my perception, and understanding, of what we've read may be different than yours. However, some of these books were truly amazing and I want to share them with even more people than those in the book club.

Note: All the books have Bookshop.org links. I prefer Bookshop to larger booksellers because it supports small, independent booksellers. While I did not buy all of the books through Bookshop I do always look there first. And just like with any of the other booksellers, if you purchase a book using my link I do, at no extra cost to you, make a small commission.

US Plastic Waste

1960 = 0.4%

2018 = 12.2%

Garbology: Our Dirty Love Affair with Trash by Edward Humes

An enlightening look at just how much garbage we generate. Often without realizing it. This books was a fascinating dive into the history of garbage in America and the way we don't see all the trash we make. While modern sanitation practices are good from a hygienic point of view, if you don't work in or live near a garbage dump, they also serve to make our trash nearly invisible. And not all communities handle their trash the same as others.

Some difference in trash collection were highlighted when I talked with my friend and colleague, Erin Knight.

I've learned that attention to how much trash we generate is an ongoing issue and needs to regularly be revisited.

The Big Fat Surprise: Why Butter, Meat, and Cheese Belong in a Healthy Diet by Nina Teicholz

I learned a lot about the science behind fat and consumption of it. This is a very detailed, thoroughly researched look at how we got to the whole low-fat/no-fat/fake-fat dietary theory that was promoted for decades. The author spent nine years researching the book. It may be a bit heavy for some readers but is definitely fascinating and informative.

Because I started with the same premise as the author, we need fat and that meat, cheese, and butter, are part of a healthy diet, I didn't make any changes based on what I read. I did, however, learn a lot about how the whole industry was upended.

It is possible to think of the recommended low-fat, near-vegetarian diet of the past half-century as an uncontrolled experiment on the entire American population.

If you don't like the texture or flavor of something, change it.

Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate The Foods We Hate by Stephanie V. W. Lucianovic

I'm fortunate in that I'm not a picky eater and none of my children were either. However I was amazed to learn how many people are and how challenging it can be to deal with in every day life. The author took us on her own person journey, including genetic analysis, visiting food labs, and interviewing feeding experts.

As with other health conditions, there can be complex reasons why people have picky palates. We often forget how we tend to perceive foods as simply being prepared one particular way. Especially if it’s a food that we think we don’t like.

One strategy the author shared was modifying the foods. By taking the time to find alternative ways to prepare foods we think we don’t like and give them new flavor profiles, or cooking them in a different way, or modifying the texture, we may actually find that we like them.

Forest Bathing: How Trees Can Help You Find Health and Happiness by Dr. Qing Li

I've always known that I love being among the trees. There's something peaceful and wonderful about that setting. And the opportunity to hug trees or even just caress them is always a good thing. Dr. Li talks about the scientific benefits of being among the trees. However it's even possible to “forest bathe” in a park or other natural setting.

We need a connection with nature and, unfortunately, many of us are spending too much time indoors. It's not healthy for us from a mental, physical, and emotional point of view. This book encouraged me to start a nature notebook and be more mindful of the time I spend outdoors.

I also had the opportunity to interview two Certified Forest Therapy Guides and we had a great chat about spending time in nature

Do you have nature deficit disorder?

Five years ago, I stopped showering.

Clean: The New Science of Skin by James Hamblin

The book starts with a startling admission by the author that he stopped showering five years ago. We are then taken on a very wild ride though the science and commercialization of skin care, cleanliness and hygiene. Plus we learned a lot about our microbiome. Even though all the media push is on the gut microbiome we have a skin microbiome (we actually have different microbiomes for different areas/parts of us).

While I'm am advocate of reading the label and being aware of environmental toxins, I learned to rethink some of the commercial messaging around skin care that we've all been exposed to.

I also interviewed my friend, colleague, and skin care expert Rachael Pontillo to get her thoughts

Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit by Barry Estabrook

Note: This book now has a third edition available: Tomatoland: From Harvest of Shame to Harvest of Hope. I have not read this third edition.

This was the hardest book I've read in the book club to date. The descriptions of modern slavery conditions and how tomatoes have come to be grown in Florida were quite disturbing. There was a lot of fascinating history about tomatoes themselves, but the manipulation required to grow them in a state with weather conditions that are not conducive to that type of produce was startling.

Once again I was struck by how tasteless and cardboard-like store-bought tomatoes are. There's a reason why fresh tomatoes are so mouthwateringly delicious. This reminded me of the quote by Lewis Grizzard, “It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.”

And I'm determined to improve my ability to grow a larger crop of tomatoes in my home garden.

What's on your tomatoes?

Your child's lunch isn't healthful, fresh, or environmentally sound because it wasn't designed for children. It was designed for soldiers.

Combat Ready Kitchen: How the U.S. Military Shapes the Way You Eat by Anastacia Marx de Salcedo

Easily the most startling book we read all year, this book shared astounding information about just how much our food purchases are influenced by the needs of the military. Food choices that are all around us and seem to ordinary and every day.

One mind-boggling example is when you stop to realize that the process of canning food for preservation has only been around since 1803. The idea of preserving food in glass was originally invented by a young French confectioner named Nicholas Appert who came up with the idea in response to Napoleon Bonaparte‘s offer of a prize for anyone who could figure out how to preserve food to take with the military on campaign.

Even protein bars, lunch meat, and more; these are military-inspired items we don’t necessarily think about that have become part of our everyday. It makes you look at the aisles of the grocery store very differently.

The Town That Food Saved: How One Community Found Vitality in Local Food by Ben Hewitt

This book was a heartfelt look at what is possible with food when we give the power for it's production back to the people that actually work the land. It was a thought-providing exploration of how food production has become so decentralized and how difficult it is for farmers to make a living.

It was also interesting to read how much farmers need to diversify and create cross-production models in order to have a viable farm. One interesting example in the book was a dairy farm that began to grow sunflowers in order to create biofuel for their equipment.

Although it focused primarily on one area of the country, Hardwick, Vermont, it's not difficult to see how this model could spread to other areas with focus on decentralized food production instead of the current model of global planning and production. However the book clearly pointed out that the farmers are only part of the equation. They need their consumer partners to support them in order for both parties to enjoy the benefits of the farm labors.

The problem is, we've got a seed industry that's basically encouraging bad farming.

Rodents are slaves to sweetness

Gulp: Adventures on the Alimentary Canal by Mary Roach

The funniest book we read all year, this book was both highly educational and immensely entertaining. It turns out there's a lot more going on inside us than we realize. Her efforts to put herself in the middle of the experiments and to actually experience many of these things as personally as possible is, quite frankly, more than a little mind-boggling. The discussions aren't limited to humans either, as she talks about dogs, cats, seabirds, cows, mice, etc. By the way, rodents aren't the only ones who are slaves to sugar, so are humans.

I have a particular way I annotate non-fiction books when I read them. You can see the video below. This book had more smilies than any book I've ever read before. If for nothing else than the laughs, this is definitely worth reading. This was my favorite book of the year.

The book for February is The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats

Did you ever think about where food comes from? How is it that in the everyday American grocery store we think nothing of eating locally grown kale but don’t realize it originally came from Croatia. Or mangoes from India? Or avocados from Chile? It turns out many of the foods we think of as regular options exist in America thanks to David Fairchild, a globe-trotting botanist who transformed the food culture in America.

Read along with us—join the Healthy Readers Book Club!

Zurvita Zeal: A Review

by Miraadditives, drinks, ingredients, reviews

As The Ingredient Guru, I often get asked to "take a look" at a variety of products, especially if they have good buzzwords on the label.

Recently I was given a bottle of Zeal by Zurvita*. The person who gave it to me wanted my opinion; she was very excited about the product and takes it every day, in part because of the label statements: "Gluten free", "vegan", "natural ingredients", "complete nutrition", "no artificial colors, sweeteners or preservatives", and "an excellent source of fiber".

Misleading Labels

It's important to note that products like these often do not have gluten. That’s because gluten is found in wheat, barley, and other glutenous grain products. The gluten-free statement is merely a marketing ploy to capitalize on the desire of a growing number of people to eat gluten-free.

After a review of the ingredients, I will not be trying this product. Here's why:

Caffeine Content

The label does not disclose how much caffeine is in a serving, but it contains several sources: guarana seed powder and yerba mate. The product also has green tea extract; however, the website says, "Green tea used in Zeal is standardized at 50% EGCG content and is considered decaffeinated because when it is processed to contain a high level of antioxidants (EGCG), the amount of naturally occurring caffeine is reduced." The guarana and yerba mate most likely do provide caffeine.

Crystalline Fructose

This is essentially dehydrated high fructose corn syrup (HFCS). HFCS is 55% fructose by volume, while crystalline fructose is 90% fructose by volume. Excessive fructose consumption is bad for the liver.

Natural Flavors

As we've discussed before, the term natural doesn't really mean much, and "natural" flavors might not be everything they're cracked up to be.

Labeling Issues

A personal frustration with this product is how it is labeled. The ingredients are extremely small red/orange print on a brown background. This makes it very difficult to read, a choice that I have to believe is deliberate on the part of the manufacturer. I find it deceptive when manufacturers label with this type of print or grey print on a dark background. Anytime the label is not clear and easy to read, I have to wonder what they are hiding.

While there are a number of apparently clean ingredients in this product, it is not without negative ingredients as discussed above. The use of buzzwords on the label is something called front-of-package labeling and is often used by companies to distract consumers from looking further into the ingredients.

Keep this in mind when reading the label and looking at new-to-you products. Just because the label says it's a good choice doesn't always mean that it's something you want to consume.

Ed note: Zurvita is a network marketing, or MLM, company. This article does not address the "business" of Zurvita and is not meant to be construed as for or against these types of opportunities. It is simply a discussion of this one product that the company produces.

Goats Milk Soap

by Miraingredients, personal care, reviews

Recently I went to a health and wellness event at a retreat center in Montgomery, TX, Three Goats Farm. Melissa Humphries, the owner of Three Goats Farm is a Nutrition Therapy Practitioner and in the process of building her retreat center is connecting with holistic wellness providers of all kinds. It was a great event and I can't wait to see what else she offers out at the farm.

One of the people I met there was a lovely woman named Traci who runs Four French Hens, a skin care company. She makes fabulous soap from goats milk (from the lovely goat-girls at Three Goats Farm), beeswax candles, bath products and more. We had a wonderful conversation.

I was given a couple of bars of soap as a gift, to try them. The scent is clean and, I know this sounds odd, delicious, even the unscented version. I'm really enjoying using this soap. Made from fabulous clean ingredients and naturally homogenized, it lathers well and is very moisturizing. With just a few simple ingredients — Coconut Oil, Olive Oil, Sodium Lardate, Goats Milk, Lye, Essential Oils. Honey Oatmeal: Also contains Raw Honey, Oats — the allergen possibilities are lower and the chemical burden is very low.

As my long time readers know, I advocate eating clean and avoiding as many chemicals as possible in our food. However I am also a big proponent of clean personal care products. Our skin is our largest body organ, what we put on it gets into our system. Making sure you have chemical free personal care products is an important part of health. Enjoying a hand made, locally sourced product, in my opinion, is even better. For those who don't want to make their own soap (or don't have access to such fabulous ingredients) this is a really good option.

Sunscreen That’s Uv-a Protective

by Mirahealth, ingredients, reviews, summer

After the long dreary days of winter it seems that the sunshine is finally returning. Or maybe you live in an area where you have a high number of sunny days throughout the year. Which ever situation fits your environment you probably wear sunscreen. But are you wearing the right one?

We've all been told that we should be wearing sunscreen. With more than one million Americans per year having some form of skin cancer, we're conditioned to think about using it regularly. Many people seek out the highest Sun Protection Factor, SPF, that they can find. And their examination of sunscreen stops there. But it turns out there's more to it than that. One of the most important things to be aware of is what's in your sunscreen. Unfortunately many brands contain substances that are known to be harmful. Ingredients such as endocrine disruptors, toxic preservatives, highly allergenic ingredients, and more. These are things that we don't want in our food so why would we want them in our sunscreen. Especially when we stop to consider that the skin is the largest body organ and that it absorbs whatever we put on it.

As the author of The Pantry Principle I am passionate about helping people understand what's really in their food. That it's not just what you eat, it's what's in what you eat. The next logical step is to consider what we put on our body. At this time of year sunscreen is certainly a big player in the personal care product department.

I was amazed, therefore, when I had the opportunity to test a sample of a new sunblock that is…get this…food grade edible.* It turns out that it's also the only FDA approved sunblock currently on the market that protects again UV-B and UV-A. UV-B is what causes sunburn. UV-A is what causes aging, wrinkles, suppression of the immune system, and can, potentially, lead to cancer. So even though you're using sunscreen, if you're not using one which is effective against UV-A you could still get cancer and suffer other negative effects.

Developed by a Ph.D. research chemist with a crazy passion for safe ingredients this sunblock is unlike any other on the market. Highly water resistant, no endocrine disruptors, no fillers or other garbage, it's also high in antioxidants and provides optimal pH for skin protection. The absence of endocrine disruptors is huge; we are so surrounded by them in our environment (think BPA in receipt paper, cans, and more) that any lessening of this toxin in the environment is a good thing. According to a study published in the Journal of the Society of Toxicology there is a distinct difference between 3rd Rock Sunblock and mainstream competitors when it comes to endocrine disruptors.

And it's food grade edible. In my book that's pretty amazing given all of the chemical adulterants used in many products currently on the market. Not that I'm going to eat it mind you, but I'm glad that it's such a clean product.

I've been using it for a while now and find that it takes just a tiny bit to provide coverage. Honestly the bottle seems generously sized when you realize how little of the product you actually need for coverage. It seems to go on smoothly and so far I have not had any issues with uneven coverage even though in the beginning I thought I wasn't using enough. The website claims it's a one time application and you're done for the day; so far I have not reapplied at all, even on those days when I am outdoors more, and have not noticed a problem.

Overall I think this a great product and am excited to see sunblock of this quality and ingredient safety available to everyone.

*full disclosure: I did receive a free sample of this product to try however I was not paid for my opinion and was under no obligation to give a positive review of this product.