New ‘What to Eat Now’ Reveals the Future of Sustainable, Health-Focused Diets
The latest edition of 'What to Eat Now', updated by Marion Nestle, has hit the shelves this month. The book, first published in 2006, has been revised to reflect the latest insights on sustainable eating, food politics, and dietary guidelines. It emphasizes seasonal eating and the impact of food choices on both personal health and the environment.
Dr. Basma Faris, a prominent figure in the field, practices 'positive nutrition'. Instead of focusing on what to avoid, she encourages adding nutrient-rich foods to one's diet. Similarly, Alix Daguin stresses the importance of good soil for nutritious meals. She advises shopping at farmstands and farmers markets to support local agriculture.
Richard LaMarita suggests balancing six tastes in meals - sweet, sour, salty, bitter, pungent, and astringent - to aid digestion and support overall wellness. He recommends spices like cumin, fennel, mint, coriander, and basil to achieve this balance.
Dr. Robert Graham, a physician, prescribes food as medicine. He teaches cooking to doctors to help them understand the connection between food and health. Lynn Fredericks, on the other hand, highlights the benefit of peer-to-peer interaction in fostering healthy eating habits.
The updated 'What to Eat Now' offers timely advice on sustainable eating. Experts at 'The Next Big Bite-The Bite that Heals' conference agreed that 'eat real food' is the best advice for healthy eating. By focusing on what to add to our diet, understanding the role of soil, balancing tastes, and learning from each other, we can make informed choices that benefit both our health and the environment.
