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Nina Planck author of Real Food |
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Friday, 07 December 2007 |
November 8, 2007 Nina Planck and Real Food.
Listen to my interview with Nina Planck on www.radiosandysprings.com
check out Nina’s website at: www.ninaplanck.com
Nina Planck is a food writer, entrepreneur, the leading American expert on farmer’s markets and local food and the author of Real Food: What to Eat and Why. Much of Nina’s early interest in food was stimulated by her experience on her parent’s farm where they earned their living from “producer only” farmer’s markets selling corn, tomatoes, zucchini & pumpkins among other vegetables. After Nina graduated from college she found herself in London, England and unable to find the fresh food that she had become accustomed to. So, she started the first Producer-only farmer’s market in that city. When she moved back to the U.S. she continued to be involved in food and obtaining good clean and sustainably grown food in Washington, DC and now New York city where she set up a network of farmer’s markets... there are 42 markets on 30 different sites throughout the city. She presently is focusing her efforts on educating people about their choices.
One passion that Nina holds is about making raw milk available to everyone. The health benefits of raw milk vesus pasteurized milk are hidden from most of us. In the early 1900's breweries had lots of “spent” products that they needed someone to use. Dairy farmer’s were the ones that fed these “spent” products to their cows. It changed the health of the cows who are designed to eat and digest grass. They became more susceptible to all kinds of diseases that were sometimes passed on in their milk. Milk also, was sold in larger quantities and no longer from just one farmer.... it was harder to keep track of the cleanliness of the farm. The solution to less clean barns and sicker cows was to pasteurize the milk. To a logical person it would seem that we would make sure the cows were well and the farms were clean, but that was not what happened. It became law that ALL milk would be pasteurized, even the clean healthy cows’ milk. We know that there are enzymes in the milk that help humans digest the milk. In fact, present day products include lactase enhanced milk, but raw milk already contains that particular enzyme. It’s not the only healthful enzyme that is killed off by the high temperature of pasteurization. If you want more information about this particular issue check out the website: www.rawmilk.com
Nina also talked about the misinformation that has been given to us all about fats and their role in heart disease, in particular. New research is coming out now that is agreeing with the work of Weston A Price, a dentist, who did anthropological studies of food patterns and tooth decay in undeveloped countries in the 1930's (you could still find a culture that hadn’t been Westernized at that time). Animal fats are NOT the culprits, in fact heart disease has become much more prevalent since the introduction of vegetable oils. Animals raised on pasture and eating the foods their bodies were designed to eat, provide fats that are healthy and protective for nearly all the diseases that we had been lead to believe they would make worse. Check out Nina’s website at: www.ninplanck.com for lots more information about healthy food and why we need it NOW.
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Last Updated ( Saturday, 05 January 2008 )
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