
Real Food, Fake Food
Why You Don't Know What You're Eating and What You Can Do About It
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Narrado por:
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Jonathan Yen
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De:
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Larry Olmsted
Acerca de esta escucha
You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.
Real Food, Fake Food brings listeners into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It's a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price.
But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their crafts.
©2016 Larry Olmsted (P)2016 HighBridge, a division of Recorded BooksLos oyentes también disfrutaron...
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Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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Interesting material that's well-narrated
- De John S. en 11-09-16
De: Michael Booth
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Eight Flavors
- The Untold Story of American Cuisine
- De: Sarah Lohman
- Narrado por: Sarah Lohman
- Duración: 8 h y 33 m
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The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
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Great read... Terrible accents
- De S. Macklin en 12-14-18
De: Sarah Lohman
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The New Wine Rules
- A Genuinely Helpful Guide to Everything You Need to Know
- De: Jon Bonné
- Narrado por: Emily Woo Zeller
- Duración: 2 h y 19 m
- Versión completa
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There are few greater pleasures in life than enjoying a wonderful glass of wine. So why does finding and choosing one you like seem so stressful? Now, becoming a happier, more confident wine drinker is easy. The first step is to forget all the useless, needlessly complicated stuff the "experts" have been telling you. Acclaimed wine writer Jon Bonné explains everything you need to know in simple, easy-to-digest tidbits. And the news is good! For example: A wine's price rarely reflects its quality. And you can drink rosé any time of year.
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Nothing “new”
- De Peter Marks en 11-30-17
De: Jon Bonné
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Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- De: Megan Kimble
- Narrado por: Sarah Mollo-Christensen
- Duración: 12 h y 22 m
- Versión completa
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In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
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Very insightful
- De Anonymous User en 01-10-21
De: Megan Kimble
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Steak
- One Man's Search for the World's Tastiest Piece of Beef
- De: Mark Schatzker
- Narrado por: Mike Lenz
- Duración: 12 h
- Versión completa
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"Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen.
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Journey into a deeper appreciation for beef
- De John Madany en 10-08-20
De: Mark Schatzker
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Meathooked
- The History and Science of Our 2.5-Million-Year Obsession with Meat
- De: Marta Zaraska
- Narrado por: Emily Durante
- Duración: 8 h y 24 m
- Versión completa
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One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us.
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A very interesting book on why we crave meat.
- De Amazon Customer en 05-23-16
De: Marta Zaraska
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Wine for Normal People
- A Guide for Real People Who Like Wine, But Not the Snobbery That Goes with It
- De: Elizabeth Schneider
- Narrado por: Elizabeth Schneider
- Duración: 14 h y 20 m
- Versión completa
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This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people". More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more!
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When they want 5 star wine knowledge but ur 22 y/o
- De Alexia L. en 05-06-21
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Ten Restaurants That Changed America
- De: Paul Freedman
- Narrado por: Keith Szarabajka
- Duración: 13 h y 6 m
- Versión completa
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Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.
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Worthwhile listen, cringe-worthy pronunciations
- De Tag Christof en 09-01-20
De: Paul Freedman
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The Way We Eat Now
- How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
- De: Bee Wilson
- Narrado por: Bee Wilson
- Duración: 12 h y 30 m
- Versión completa
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Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.
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Slow, doesn't get to the point-20% info, 80% fluff
- De DrSarah en 11-13-19
De: Bee Wilson
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Ferran
- The Inside Story of El Bulli and the Man Who Reinvented Food
- De: Colman Andrews
- Narrado por: Don Hagen
- Duración: 10 h y 33 m
- Versión completa
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In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.
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recasting needed
- De Marco I en 09-09-18
De: Colman Andrews
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A Guide to Wine
- De: Julian Curry
- Narrado por: Julian Curry
- Duración: 5 h y 14 m
- Versión completa
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Actor and wine expert Julian Curry has devised a unique audiobook guide to wine. The whole subject is introduced and explained how wine is made, the different grapes, the different blends, vintages, wine-growing areas and types. In an entertaining and informal style, he also teaches how to taste wine, and how to choose and store it.
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Comprehensive overview
- De Laurence en 09-26-03
De: Julian Curry
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Fast Food Maniac
- From Arby's to White Castle, One Man's Supersized Obsession with America's Favorite Food
- De: Jon Hein
- Narrado por: Jon Hein
- Duración: 5 h y 47 m
- Versión completa
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The charismatic radio personality from The Howard Stern Show celebrates what we love about American fast food, covering chains both national and regional and offering an opinionated view on restaurant history, secret menu items, and even drive-thru strategy.
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How is Jon Hein still alive?
- De Big Timmy Jim Tim en 03-12-17
De: Jon Hein
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The Big Oyster
- History on the Half Shell
- De: Mark Kurlansky
- Narrado por: John H. Mayer
- Duración: 9 h y 49 m
- Versión completa
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Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.
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history of the oyster in America
- De Andy en 01-01-20
De: Mark Kurlansky
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- De: Michael Brenner, Pia Sörensen, David Weitz
- Narrado por: Donna Postel
- Duración: 9 h y 12 m
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The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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A good book - with some winning points
- De Chris L. en 07-17-21
De: Michael Brenner, y otros
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Grocery
- The Buying and Selling of Food in America
- De: Michael Ruhlman
- Narrado por: Jonathan Todd Ross
- Duración: 11 h y 3 m
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In a culture obsessed with food - how it looks, what it tastes like, where it comes from, what is good for us - there are often more questions than answers. Michael Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight - in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food.
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Surprised by diet advice
- De Amazon Customer en 12-23-21
De: Michael Ruhlman
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The Dark Side of Food Ingredients
- The Ultimate Guide to Navigating Nutrition Labels
- De: Alyson Rodgers
- Narrado por: Virtual Voice
- Duración: 2 h y 51 m
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Do you really know what is in your food? Sometimes it may be sweeteners that were discovered completely by accident in a pharmaceutical laboratory. Other times, it may be a petroleum product. In yet other cases, it may simply be fats or cooking oils disguised by another name. In general, modern food products are made with a variety of chemicals meant to enhance a food’s flavor, improve its appearance, or extend its shelf life. If this is news to you, don’t worry: the real and, sometimes, mysterious contents of various items on your supermarket shelves will be explored in these ...
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The Inflammation Syndrome
- Your Nutrition Plan for Great Health, Weight Loss, and Pain-Free Living
- De: Jack Challem, Ronald E. Hunninghake MD, Hugh D. Riordan MD
- Narrado por: Christopher Solimene
- Duración: 11 h y 17 m
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Inflammation is what happens when our body's own defenses turn on us - and it is a huge and growing problem. Written by the author of the groundbreaking Syndrome X, this essential updated edition of The Inflammation Syndrome draws on cutting-edge research conducted around the world to provide a revolutionary approach to healing inflammation-related problems through an easy-to-follow nutrition and supplement program.
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Meh
- De Dragonfly Samurai en 08-14-17
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Lose the Gluten, Lose your Gut. Ditch the Grain, Save your Brain.
- De: Dr. Stephanie Chaney, Dr. Thomas Chaney
- Narrado por: Virtual Voice
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Do any of these sound familiar? • You’re sick and tired of feeling sick and tired. • You still have a “gut” despite eating right and exercising regularly. • You live in a constant state of brain fog and have trouble focusing on the task in front of you. • Your joints ache and you’re moody for no good reason. • You have shared your symptoms with your doctor, only to be told that nothing is wrong. You may be gluten-reactive. The solution is simple: A gluten free diet. Lose the Gluten, Lose Your Gut. Ditch the Grain, Save Your Brain explains: • Why you need to understand ...
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Food Forensics
- The Hidden Toxins Lurking in Your Food and How You Can Avoid Them for Lifelong Health
- De: Mike Adams
- Narrado por: Roger Wayne
- Duración: 9 h y 22 m
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Award-winning investigative journalist and clean-food activist Mike Adams, the “Health Ranger”, is founder and editor of Natural News, one of the top health news websites in the world, reaching millions of readers each month. Now in Food Forensics, Adams meticulously tests groceries, fast foods, dietary supplements, spices, and protein powders for heavy metals and toxic elements that could be jeopardizing your health.
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jaw dropping
- De Saceila McAnally en 07-16-21
De: Mike Adams
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- De: Michael Brenner, Pia Sörensen, David Weitz
- Narrado por: Donna Postel
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The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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A good book - with some winning points
- De Chris L. en 07-17-21
De: Michael Brenner, y otros
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Grocery
- The Buying and Selling of Food in America
- De: Michael Ruhlman
- Narrado por: Jonathan Todd Ross
- Duración: 11 h y 3 m
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General
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In a culture obsessed with food - how it looks, what it tastes like, where it comes from, what is good for us - there are often more questions than answers. Michael Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight - in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food.
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Surprised by diet advice
- De Amazon Customer en 12-23-21
De: Michael Ruhlman
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The Dark Side of Food Ingredients
- The Ultimate Guide to Navigating Nutrition Labels
- De: Alyson Rodgers
- Narrado por: Virtual Voice
- Duración: 2 h y 51 m
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Do you really know what is in your food? Sometimes it may be sweeteners that were discovered completely by accident in a pharmaceutical laboratory. Other times, it may be a petroleum product. In yet other cases, it may simply be fats or cooking oils disguised by another name. In general, modern food products are made with a variety of chemicals meant to enhance a food’s flavor, improve its appearance, or extend its shelf life. If this is news to you, don’t worry: the real and, sometimes, mysterious contents of various items on your supermarket shelves will be explored in these ...
De: Alyson Rodgers
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The Inflammation Syndrome
- Your Nutrition Plan for Great Health, Weight Loss, and Pain-Free Living
- De: Jack Challem, Ronald E. Hunninghake MD, Hugh D. Riordan MD
- Narrado por: Christopher Solimene
- Duración: 11 h y 17 m
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Inflammation is what happens when our body's own defenses turn on us - and it is a huge and growing problem. Written by the author of the groundbreaking Syndrome X, this essential updated edition of The Inflammation Syndrome draws on cutting-edge research conducted around the world to provide a revolutionary approach to healing inflammation-related problems through an easy-to-follow nutrition and supplement program.
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Meh
- De Dragonfly Samurai en 08-14-17
De: Jack Challem, y otros
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Lose the Gluten, Lose your Gut. Ditch the Grain, Save your Brain.
- De: Dr. Stephanie Chaney, Dr. Thomas Chaney
- Narrado por: Virtual Voice
- Duración: 3 h y 38 m
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Do any of these sound familiar? • You’re sick and tired of feeling sick and tired. • You still have a “gut” despite eating right and exercising regularly. • You live in a constant state of brain fog and have trouble focusing on the task in front of you. • Your joints ache and you’re moody for no good reason. • You have shared your symptoms with your doctor, only to be told that nothing is wrong. You may be gluten-reactive. The solution is simple: A gluten free diet. Lose the Gluten, Lose Your Gut. Ditch the Grain, Save Your Brain explains: • Why you need to understand ...
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Food Forensics
- The Hidden Toxins Lurking in Your Food and How You Can Avoid Them for Lifelong Health
- De: Mike Adams
- Narrado por: Roger Wayne
- Duración: 9 h y 22 m
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Award-winning investigative journalist and clean-food activist Mike Adams, the “Health Ranger”, is founder and editor of Natural News, one of the top health news websites in the world, reaching millions of readers each month. Now in Food Forensics, Adams meticulously tests groceries, fast foods, dietary supplements, spices, and protein powders for heavy metals and toxic elements that could be jeopardizing your health.
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jaw dropping
- De Saceila McAnally en 07-16-21
De: Mike Adams
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Animal, Vegetable, Junk
- A History of Food, from Sustainable to Suicidal
- De: Mark Bittman
- Narrado por: Mark Bittman
- Duración: 12 h y 53 m
- Versión completa
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General
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Narración:
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Historia
The story of humankind is usually told as one of technological innovation and economic influence—of arrowheads and atomic bombs, settlers and stock markets. But behind it all, there is an even more fundamental driver: Food. In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments.
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Mostly Junk
- De Daniel Ducat en 05-22-21
De: Mark Bittman
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Off Menu
- The Secret Science of Food and Dining
- De: Nell McShane Wulfhart
- Narrado por: Katie Schorr
- Duración: 5 h y 58 m
- Grabación Original
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Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.
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Excellent secret weapon... life hack!!
- De Bonmeister en 11-14-20
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The Wahls Protocol
- A Radical New Way to Treat All Chronic Autoimmune Conditions Using Paleo Principles, Revised Edition
- De: Terry Wahls MD, Eve Adamson - contributor
- Narrado por: Laural Merlington
- Duración: 18 h y 14 m
- Versión completa
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The Wahls Protocol has become a sensation, transforming the lives of people with autoimmune diseases. Now in this fully revised edition, Dr. Terry Wahls outlines the latest research that validates the program and offers new, powerful tools to arm listeners and help them achieve total health.
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Excellent diet - but such a downer to read
- De AS en 12-22-20
De: Terry Wahls MD, y otros
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The End of Craving
- Recovering the Lost Wisdom of Eating Well
- De: Mark Schatzker
- Narrado por: Gibson Frazier
- Duración: 6 h y 45 m
- Versión completa
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General
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Narración:
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Historia
For the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic, more than a hundred million have high blood pressure, and nearly half now qualify as obese. The harder we try to control what we eat, the unhealthier we become. Why?
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Useful new concepts, well presented
- De Nat en 11-10-21
De: Mark Schatzker
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The Intelligent Gardener
- Growing Nutrient-Dense Food
- De: Steve Solomon, Erica Reinheimer - With
- Narrado por: Matthew Boston
- Duración: 11 h y 38 m
- Versión completa
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To grow produce of the highest nutritional quality the essential minerals lacking in our soil must be replaced, but this re-mineralization calls for far more attention to detail than the simple addition of composted manure or NPK fertilizers. The Intelligent Gardener demystifies the process, while simultaneously debunking much of the false and misleading information perpetuated by both the conventional and organic agricultural movements. In doing so, it conclusively establishes the link between healthy soil, healthy food, and healthy people.
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Seems to revel in putting down all other approaches
- De Charles Phillips en 07-09-20
De: Steve Solomon, y otros
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On Spice
- Advice, Wisdom, and History with a Grain of Saltiness
- De: Caitlin PenzeyMoog
- Narrado por: Tanya Eby
- Duración: 6 h y 6 m
- Versión completa
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General
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Historia
Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
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Yummy!
- De amanda j green en 11-17-24
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Saving Capitalism
- For the Many, Not the Few
- De: Robert B. Reich
- Narrado por: Robert B. Reich
- Duración: 8 h y 19 m
- Versión completa
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In Saving Capitalism, Robert Reich reveals the entrenched cycles of power and influence that have damaged American capitalism, perpetuating a new oligarchy in which the 1 percent get ever richer and the rest - middle and working class alike - lose ever more economic agency, making for the greatest income inequality and wealth disparity since World War II.
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A riveting economics book! Mind. Blown.
- De Nothing really matters en 04-18-16
De: Robert B. Reich
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Fast Food Nation
- The Dark Side of the All-American Meal
- De: Eric Schlosser
- Narrado por: Rick Adamson
- Duración: 8 h y 56 m
- Versión resumida
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To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Fast Food Nation is a groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats.
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Uncritical alarmist rant
- De Mark Freeman en 12-23-03
De: Eric Schlosser
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What Einstein Didn't Know
- Scientific Answers to Everyday Questions
- De: Robert L. Wolke
- Narrado por: Sean Runnette
- Duración: 8 h y 23 m
- Versión completa
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How does soap know what's dirt? How do magnets work? Why do ice cubes crackle in your glass? And how can you keep them quiet? These are questions that torment us all. Now Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, provides definitive - and amazingly simple - explanations for the mysteries of everyday life.
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A funny thing happened on the way to a great book
- De Joseph en 10-01-12
De: Robert L. Wolke
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Restoration Agriculture
- Real-World Permaculture for Farmers
- De: Mark Shepard
- Narrado por: Jonathan Todd Ross
- Duración: 13 h y 4 m
- Versión completa
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The restoration agriculture system described in this award-winning book works! It is possible for humans to produce staple foods using perennial agricultural ecosystems that actually improve the quality of the environment. This can be done on a backyard, farm, or ranch scale and is needed right now - on a global scale. Restoration Agriculture explains how we can have all of the benefits of natural, perennial ecosystems and create agricultural systems that imitate nature in form and function while still providing for our food, building, fuel, and many other needs.
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Did not enjoy being lectured on global warming.
- De Amazon Customer en 01-09-21
De: Mark Shepard
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Salt Sugar Fat
- How the Food Giants Hooked Us
- De: Michael Moss
- Narrado por: Scott Brick
- Duración: 14 h y 34 m
- Versión completa
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From a Pulitzer Prize-winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back.
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This is all too real, and YOU are the victim.
- De Michael en 03-03-13
De: Michael Moss
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The Autoimmune Fix
- How to Stop the Hidden Autoimmune Damage That Keeps You Sick, Fat, and Tired Before It Turns Into Disease
- De: Tom O'Bryan DC CCN DACBN
- Narrado por: Jonathan Yen
- Duración: 10 h y 27 m
- Versión completa
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Millions of people suffer from autoimmunity whether they know it or not. The root cause of most weight gain, brain and mood problems, and fatigue, autoimmunity can take years - or even decades - for symptoms and a clear diagnosis to arise. Through years of research, Dr. Tom O'Bryan has discovered that autoimmunity is actually a spectrum, and many people experiencing general malaise are already on it.
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Great book just missed a couple things
- De Nicholas J. Moore en 03-27-18
Lo que los oyentes dicen sobre Real Food, Fake Food
Con calificación alta para:
Reseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- LMG
- 03-31-17
I'm going to buy several of this book to give to friends
Wow, so much I didn't know in here! I'm grateful the author gave some tips and alternatives, otherwise it would have been pretty bleak. Overall, riveting and informative.
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- LAW
- 05-01-17
If you can get past the narrator...
Any additional comments?
I have to disagree with those who enjoyed this narration. Maybe it’s just a personal thing, but to me he Over. Emphasized. EV-ER-Y-THING! Every utterance of the word “delicious” was stretched out to 4 or 5 syllables. Every sentence seemed to end with an exclamation point. This was exhausting to listen to; it was harder to root out any emphasis intended by the author, because EVERYTHING was emphasized, and so nothing was. (This was one of the few times I found myself wondering if this would have been better read by the author.) If the excellent “Parmesan” chapter hadn’t come so early in the book, I might not have persevered.
The book itself gets a little repetitious, and spends a lot of time on foods I cannot currently eat, let alone afford; but that doesn’t mean I don’t like learning about them. And some of its points could perhaps have been explained more clearly. But it’s hard to say for sure, because I found the narration so obnoxious. Imagine being read to by someone who assumes you don’t speak English very well, or are hard of hearing, or are very stupid. And the attempts at accents (especially Australian) were just unfortunate… especially since they foist that overenthusiastic style of speaking onto every person quoted. It was jarring.
There is important information here, if you’re the type to care about what you’re eating. One begins to wonder just what they DO get done on the food side at the FDA, and what the USDA is even there for. It’s disheartening to realize I’ll have to read labels even more carefully now. But I’m also looking forward to visiting the cheese counter soon.
A note on those who found the book elitist, because so many of the “real” foods are too pricey for most of us to afford: I think they’re missing the point, or maybe just don’t care that much about whether something is what it says it is. In one enlightening but too-short bit, the author mentions the sad case of bologna (rare and special in Italy, “punishment” food in the US, all because its name was so successfully coopted and devalued). Those people can enjoy their crappy Korbel “champagne” at New Years. I’ll take water if those are my only choices.
Also, the author states (in the conclusion, so perhaps too late for some) that he is not wealthy himself and only aspires to someday reach “upper middle class”. Food is obviously a priority for him, and he’ll save up for the good stuff, or the best he can afford. I certainly can’t begrudge him that, though I may envy him his trips to Italy and Japan.
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- Obadiah Williams
- 11-19-17
Very good information
I loved this audio book! I spent 30 minutes in my local supermarket and left with only olive oil.
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- raymond bates
- 03-07-17
fascinating and educational
Any additional comments?
This is part travel book, part foody book, part health book, but all enjoyable. See my full review at: https://www.youtube.com/watch?v=kfr9p5KhEX8
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- ShannonC
- 01-15-17
A wonderful learning experience.
I thoroughly enjoyed this book. I learned a lot about the "food" I do eat and what I want to be eating. It will definitely have an impact on my future shopping, cooking, and eating. I listened to the audio version and will be using the ebook version for future reference. Some details from prior chapters are used throughout for comparative reference which at times seemed too repetitive. If you care about your health, read this book. If you love food, read this book.
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esto le resultó útil a 9 personas
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- Beth Perkins
- 09-30-16
jaw dropping information
I feel like I need a PHD in many different areas to go grocery shopping...
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esto le resultó útil a 4 personas
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- kwdayboise (Kim Day)
- 06-21-17
A frightening motivator to shop carefully
It's a rare book to make me consider plowing under my yard in favor of becoming my own farmer, but this book has nearly done it. Larry Olmsted outlines a world of faux food, imported poisons, and scams available in supermarkets and restaurants near you, everything from cheeses to wines and on into non-foods sold as food.
Olmsted begins by showing the painstaking craftsmanship behind some of the finest foods, opening with the creation of true Parmigiano-Reggiano from the Parma region of Italy. Milk taken directly from the farm to the cheese maker, with no milk taken older than 12 hours. The cheese begun almost immediately in molds that have to be specially made to foil counterfeiters, kept in storage and turned for years until it reaches perfection. The American answer has been to create cheeses that are more wood pulp than milk, put it in cans, and sell it as Parmesan cheese. It's done with little regard for either the consumer or the farmers and craftsmen whose families have been making a phenomenal (and pricey) cheese for centuries.
And this is one of the less frustrating stories in the book, which is filled with reports of "olive oil" that is often no more than flavored and dyed peanut oil (he quotes and mentions the book Extra-Virginity which tells of some oils so poor that they should be used for lubricating hinges rather than food), of shrimp sold as lobster, of poisonous fugu sold as monkfish.
These horror stories don't even touch on the downright thefts in the marketplace. Whatever is being sold as red snapper at your store is 94% likely to be another fish. White tuna is almost as bad. He details restaurants and meat companies marketing Kobe beef from Japan, even during periods when it was illegal to import any beef from that country.
He also goes into detail on how wines like true champagne require grapes and growing areas that are controlled by the French government. Nonetheless the US government has refused to sign or follow economic treaties, allowing some companies to sell a sparkling wine from different grapes and using different processes but still labeling their wine as Champagne.
Some of the problems come from our government, including the FDA and USDA using careless or nonexistent inspection procedures. Some are international bait-and-switch artists who may export contaminated foods to the US, moving their operations to a different country if they are caught.
It's a frightening story, but Olmsted does offer some solutions. Don't by some things, check labels on others, buy from some responsible vendors that he specifies in the book. It's worth the frustrations of the reports to get a sense of just what is passing as food and for the motivation to do some careful label research on the items you find in the store.
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- Bruno D.
- 02-22-17
An eye opener on the food industry.
I have no doubts that the rise of fake food coincides with the rise of diseases such as cancer, diabetes, obesity and many others. It is time to take actions and return to wholesome foods and especially foods that are non GMO.
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- Fred
- 07-09-17
Enlightening and eye opening
I've always understood that there are many foods that are fake. This book opened my eyes to the fact that most of the foods I've been eating or fake. I enjoyed this book and I thought it was very interesting and had a lot of excellent information. I would recommend this book.
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- S. Lipe
- 10-12-17
Good but Scary Info
Damn! I'm glad I never bought a "Kobe steak". I had wagyu once, but I had no idea what wagyu meant. The one I had probably wasn't real. Thank you for educating me!
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