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Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.
2018 Foreword Book of the Year Awards Bronze WinnerProtest Kitchen is an empowering guide to the food and lifestyle choices anyone can make for positive change in the face of the profound challenges of our time.Our food choices have much more of an impact than most people imagine. They not only affect our personal health and the environment, but are also tied to issues of justice, misogyny, national security, and human rights. Protest Kitchen is the first book to explore the ways in which a more plant-based diet challenges regressive politics and fuels the resistance.A provocative and practical resource for hope and healing, Protest Kitchen, features over 50 vegan recipes (with alternatives for "aspiring vegans") along with practical daily actions such as:•Substitute cow's milk in your coffee and cereal for any of a variety of delicious non-dairy milks. This will help lower the release of methane gas that contributes to global warming•Use a smartphone app when buying chocolate to avoid supporting African farmers who use child-labor, even child slavery, to supply cacao beans to the food industry•Make your own cleaning supplies and wood polish; it's frugal and avoids reliance on products that may be tested on animals
There is no magic pill. There is no perfect diet. Could it be that our underlying assumption—that what we’re eating is making us fat and sick—is just plain wrong? To address the rapid rise of “lifestyle diseases” like diabetes and heart disease, scientists have conducted a whopping 500,000 studies of diet and another 300,000 of obesity. Journalists have written close to 250 million news articles combined about these topics. Yet nothing seems to halt the epidemic. Anastacia Marx de Salcedo’s Eat Like a Pig, Run Like a Horse looks not just to data-driven science, but to animals and the natural world around us for a new approach. What she finds will transform the national debate about the root causes of our most pervasive diseases and offer hope of dramatically reducing the number who suffer—no matter what they eat. It all began with her own medical miracle—she has multiple sclerosis but has discovered that daily exercise was key to keeping it from progressing. And now, new research backs up her own experience. This revelation prompted Marx de Salcedo to ask what would happen if people with lifestyle illnesses put physical activity front and center in their daily lives? Eat Like a Pig, Run Like a Horse takes us on a fascinating journey that weaves together true confessions, mad(ish) scientists, and beguiling animal stories. Marx de Salcedo shows that we need to move beyond our current diet-focused model to a new, dynamic concept of metabolism as regulated by exercise. Suddenly the answer to good health is almost embarrassingly simple. Don’t worry about what you eat. Worry about how much you move. In a few years’ time, adhering to a finicky Keto, Paleo, low-carb, or any other special diet to stay healthy will be as antiquated as using Daffy’s Elixir or Dr. Bonker’s Celebrated Egyptian Oil—popular “medicines” from the 1800s—to cure disease. And just as the 19th-century health revolution was based on a new understanding that the true cause of malaria, tuberculosis, and cholera was microorganisms, so the coming 21st-century one will be based on our new understanding that exercise is the only way to metabolic health. Fascinating and brilliant, Eat Like a Pig, Run Like a Horse is primed to usher in that new era.
Written by a team from the U.S. Army's Combat Feeding Directorate at the Natick Research, Development and Engineering Center, this technical volume represents a comprehensive guide to how the military designs, processes, customizes, packages and distributes highly palatable, long shelf-life food products for field personnel. The book offers new data on numerous technologies used to solve problems such as nutrient densification, lightweighting, novel thermal processing, and long-term quality preservation in delivering appetizing foods and more. Testing techniques are explained for evaluating sensory qualities of foods and their effects on physical and cognitive performance.
Sam Kass, former chef to the Obamas and White House food policy advisor, makes it easier to do a little better for your diet--and the environment--every day, through smart ways to think about shopping, setting up your kitchen so the healthy stuff comes to hand most naturally, and through 90 delicious, simple recipes. JAMES BEARD AWARD WINNER • IACP AWARD FINALIST This book lays out Kass's plan to eat a little better. Knowing that sustainability and healthfulness come most, well, sustainably when new habits and choices seem appealing rather than drastic and punitive, Kass shares his philosophy and methods to help make it easy to choose, cook, and eat delicious foods without depriving yourself of agency or pleasure. He knows that going organic, local, and so forth all the time is just not realistic for most people, and that's ok--it's all about choosing and doing a little better, and how those choices add up to big change. It's the philosophy he helped the Obamas instill in their home, both in Chicago and that big white one in Washington.
Featuring 100 muscle-building, fat-burning recipes with meal plans to sculpt your warrior body. Ever wonder how professional MMA fighters in the UFC prepare their bodies for fights? Well, you might be surprised to know it’s as much about what happens in the kitchen as it is about what happens in the gym! The real training often starts in the kitchen, where the right meals at the right times can give fighters everything they need to be ready for their next match. Through phased weekly meal plans and expert insight on how and when to take full advantage of your body's muscle-building capabilities, you'll find yourself looking ready to step into the ring! What are you waiting for? Dive right in to discover: - 100 delicious recipes featuring easily-accessible everyday kitchen ingredients - Healthy meal plans to tailor to your specific dietary needs and goals - Top tips and expert guidance from a certified sports nutritionist Professional bodybuilders fuel their bodies with specific nutrients delivered at precise intervals to achieve their sculpted physiques, and now you can, too! The Fighter’s Kitchen provides expert guidance on what to eat and when to eat it, and helps you understand how your body uses what you eat to burn fat and aid weight loss, as well as build lean strong muscle. Having successfully sold 3,000 copies in its first 3 months, The Fighter’s Kitchen is the only full-color book of its kind, with delicious recipes that have a specific focus on building muscle and burning fat. Still need convincing? Check out these riveting reviews below! “Chris has been my in-camp nutritionist for two-plus years and has worked with me for five training camps in a row. With his help and cooking skills, I’ve been able to train harder and make weight easier. I was instantly amazed with how much food I was able to eat and still lose weight. Many of the recipes in this book are not only healthy, but they also look and taste great!” — Daniel Jacobs, current IBF world middleweight boxing champion and former WBA world middleweight boxing champion “This book helped me lean up and perform better during training and competition without feeling like I’m on a diet or having cravings. The recipes Chris give you are simple, delicious, and nutritious. It’s an easy-to-follow lifestyle and the results have been amazing for me—and they’ll be tremendous for you.” — Aung La Nsang, professional MMA fighter and current ONE world middleweight champion and ONE world light heavyweight champion “Chris Algieri is one of the biggest and most fit boxers at his weight class and is a world champion. He makes me confident that not only will I make weight, but I will also perform at my peak performance. He made specific adjustments for my body type and has a great understanding of individual needs. This book will be a great resource for anybody.” — Dennis Bermudez, retired UFC fighter “Chris has helped me with my diet for my entire 10-year career in mixed martial arts. He has helped with my day-to-day nutrition in and out of fight camps, my weight-cut protocol, and my rehydration program for after weigh-ins, which to me are the most important. Chris doesn’t only tell you what to eat and when to eat it, but he also breaks down how every person’s body is different and reacts to certain foods different and he explains why I should eat certain foods and why eating them at a specific time is so important. Having him on my team absolutely gave me a tremendous advantage over my competition. I wouldn’t trust anyone else with my diet.” — Ryan LaFlare, retired UFC fighter “I’ve been an athlete my entire life, but nutrition has always overwhelmed me. We live in a culture of fad diets. Consumers are taught to believe you need to starve in order to lose weight. As a result, the public, like me, gets overwhelmed and discouraged. We tend to starve ourselves to lose weight, and when we can’t take it anymore, we binge. Chris’s book has made it finally possible for me to break that cycle. I realize eating healthy doesn’t mean I have to be hungry. It doesn’t have to be boring. Not only do I notice a difference in my physical appearance, but the difference in my mood is also amazing. I can think clearer and feel generally happier just by finally finding a way to maintain healthy eating habits. I think this book serves value to not only those competing but also to anyone looking to make positive changes in their health!” — Sarah Thomas, 2018 New York Golden Gloves winner “Having known Chris and seeing the way he eats for a few years now, I’ve seen with my own eyes the superhuman capabilities it gives someone when they get their nutrition on point. I absolutely love that he’s not only finally sharing a taste of his secret recipes but also a ton of educational content so one can make it relevant to their own lifestyle and delivered using a system that seems very simple to implement.” — Avril Mathie, professional boxer and Miss Swimsuit USA International 2015
The Healthy Skin Kitchen is an essential resource for anyone who wants beautiful skin, particularly people who struggle with eczema, acne, and other skin disorders. It is laid out practically and beautifully, with gorgeous photography inspiring a healthy lifestyle. The recipes are allergy-friendly and include vegan and autoimmune paleo options to ensure there are options tailored to a wide range of people. Most skin health books use ingredients that are rich in salicylates and histamines, like coconut, avocado, fermented foods, etc. This book is the first to explode the myth that such foods benefit skin health. It focuses on low chemical foods that are truly healing for the skin. Find answers and methods to combat acne, allergies, dandruff, leaky gut, migraines, rosacea, and many more conditions. Even those without skin problems will benefit from these accessible, nutritious recipes. Care for yourself and reclaim your life with The Healthy Skin Kitchen.
This updated version of America's most enduring and trusted cookbook contains more than 4,500 recipes--including hundreds of new ones--plus an enlarged section on herbs, spices, and seasonings, and tips on cooking techniques, canning, and preserving. 1,000 line drawings. Ribbon marker. Copyright © Libri GmbH. All rights reserved.
A New York Times Notable Book of 2012 Food, and in particular the lack of it, was central to the experience of World War II. In this richly detailed and engaging history, Lizzie Collingham establishes how control of food and its production is crucial to total war. How were the imperial ambitions of Germany and Japan - ambitions which sowed the seeds of war - informed by a desire for self-sufficiency in food production? How was the outcome of the war affected by the decisions that the Allies and the Axis took over how to feed their troops? And how did the distinctive ideologies of the different combatant countries determine their attitudes towards those they had to feed? Tracing the interaction between food and strategy, on both the military and home fronts, this gripping, original account demonstrates how the issue of access to food was a driving force within Nazi policy and contributed to the decision to murder hundreds of thousands of 'useless eaters' in Europe. Focusing on both the winners and losers in the battle for food, The Taste of War brings to light the striking fact that war-related hunger and famine was not only caused by Nazi Germany and Imperial Japan, but was also the result of Allied mismanagement and neglect, particularly in India, Africa and China. American dominance both during and after the war was not only a result of the United States' immense industrial production but also of its abundance of food. This book traces the establishment of a global pattern of food production and distribution and shows how the war subsequently promoted the pervasive influence of American food habits and tastes in the post-war world. A work of great scope, The Taste of War connects the broad sweep of history to its intimate impact upon the lives of individuals.
Featured in the book Born to Run, running coach Eric Orton offers a guide for every runner... Natural running is more than barefoot running. It’s about the joy of running that we were all born with and can reawaken. With a program focused on proper form, strength development, and cardiovascular training, Orton will help beginners, competitors, and enduring veterans reach “the cool impossible”—the belief that any achievement, athletic or otherwise, is within our reach. Inside you’ll find: * Foot strength exercises for runners to catapult performance, combat injuries, and transform technique * A total-body-strength program designed for runners * Step-by-step run-form coaching for performance and lifelong healthy running * A training program for building endurance, strength, and speed * No-nonsense nutrition for runners * Visualization and mind-training tactics to run and live the Cool Impossible * And much more… ATHLETICISM IS AWARENESS—awareness of form and technique, awareness of our effort level, and, most important, awareness of what we think. And with that awareness comes the endless potential for mastery and achievement beyond anything you thought possible. INCLUDES PHOTOS