Diets that forego animal protein in favor of plant protein are associated with a lower risk of all three. The general public’s lack of nutritional knowledge is tragic, because it turns out that the leading cause of death in this country is nutritionally controllable diseases, such as cancer, heart disease,Īnd diabetes. If I-a graduate of Northwestern and Harvard and longtime culinary professional-was having a tough time figuring out what makes a healthful diet, what about everyone else? I was not surprised, then, to discover that in a 2012 poll, over half of Americans polled said they found it easier to do their taxes than to figure out what to eat to keep themselves healthy. After poring over dozens of books and websites on food and nutrition, I found myself confused by varying (and often contradictory) nutritional advice. It finally occurred to me, for the first time in my life, that I might want to start including healthfulness as a criterion for choosing what to eat. After I lost both my father and stepmother to cancer between 20, I couldn’t help thinking about my own half-century birthday looming on the horizon.
FANTASIAN ULTIMATE RICE OMELET PROFESSIONAL
But as more and more headlines trumpeted the relationship between nutrition and wellness, it dawned on me that for someone who ate for a living, I’d thought surprisingly little about what to put in my body to keep myself healthy when I wasn’t busy eating for professional reasons. My life included an endless pursuit of deliciousness, and I was always thrilled to discover what I’d learn from the next bite. My workrelated eating (including wine-tasting lunches and dinners) often took me to the dining rooms of DANIEL, Le Bernardin, and Per Se-or, during a year spent eating at chefs’ favorite restaurants from coast to coast, sampling In-N-Out burgers, pork-and-crab soup dumplings, and both Pat’s and Geno’s cheese steaks. In two decades of writing about food, I’ve have had the pleasure and privilege of interviewing many of the world’s greatest chefs while studying their secrets for making food taste great.
This book started with a problem: I didn’t know what to eat.
“In all my interviews with nutrition experts, the benefits of a plant-based diet provided the only point of universal consensus.” -MICHAEL POLLAN, IN DEFENSE OF FOOD (2008) “Over half of Americans believe it is easier to figure out their income taxes than to figure out what they should and shouldn’t eat to be healthier.” -THE 2012 FOOD & HEALTH SURVEY: CONSUMER ATTITUDES TOWARD FOOD SAFETY, NUTRITION & HEALTH, COMMISSIONED BY THE INTERNATIONAL FOOD INFORMATION COUNCIL FOUNDATION Colin Campbell, author of The China Studyįor Andrew, who-even after twenty-nine years-still continues to surprise me “The weight of evidence at this point in time… is so overwhelming.… Nothing else… can begin to compete with the evidence available for the whole food, plant-based diets in terms of promoting human health.” -T. “It is my view that a vegetarian manner of living… would most beneficially influence the lot of mankind.” -Albert Einstein, in a letter to Hermann Huth (December 27, 1930) “And God said, See, I have given you every herb that yields seed which is upon the face of all the earth, and every tree whose fruit yields seed to you it shall be for food.” -Genesis 1:29, New King James Bible If you would like to use material from the book (other than for review purposes), prior written permission must be obtained by contacting the publisher at Thank you for your support of the author’s rights.
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