My Food Your Food Our Food

"We all like different food, but everybody needs to eat! How Are We Alike and DIfferent? FInd out in My food, Your food, Our food."--Back cover.

It's food week in Manuel's class. Each student shares his or her family's food traditions. Some eat noodles with chopsticks. Others use a fork. Some families eat flat bread. Others eat puffy bread. What foods will Manuel talk about?

This follow-up to New York Times bestseller The Food Babe Way exposes the lies we've been told about our food--and takes readers on a journey to find healthy options. There's so much confusion about what to eat. Are you jumping from diet to diet and nothing seems to work? Are you sick of seeing contradictory health advice from experts? Just like the tobacco industry lied to us about the dangers of cigarettes, the same untruths, cover-ups, and deceptive practices are occurring in the food industry. Vani Hari, aka The Food Babe, blows the lid off the lies we've been fed about the food we eat--lies about its nutrient value, effects on our health, label information, and even the very science we base our food choices on. You'll discover: • How nutrition research is manipulated by food company funded experts • How to spot fake news generated by Big Food • The tricks food companies use to make their food addictive • Why labels like "all natural" and "non-GMO" aren't what they seem and how to identify the healthiest food • Food marketing hoaxes that persuade us into buying junk food disguised as health food Vani guides you through a 48-hour Toxin Takedown to rid your pantry, and your body, of harmful chemicals--a quick and easy plan that anyone can do. A blueprint for living your life without preservatives, artificial sweeteners, additives, food dyes, or fillers, eating foods that truly nourish you and support your health, Feeding You Lies is the first step on a new path of truth in eating--and a journey to your best health ever.

Eating is a symbolic and magical act, a transformation, a covenant, a ritual, a comfort, a necessity - but all through history, food-themed stories have also had their dark sides. Food can be integral to the magic, the meetings, the processes of fantastical fiction: from myth and legend to high fantasy, from hard-science speculative fiction to post-modern magic realism, from Hansel and Gretel to Soylent Green, from Persephone to 2001, from Alice in Wonderland to Alien. In this anthology, Ursula Pflug and Candas Jane Dorsey, two award-winning senior writers of literary speculation, have gathered a range of speculative writing that recognizes both our attraction to the candy coating and our fascination with the poisoned apple. Paired with each story is a recipe, real or fantastical, for food mentioned in the story: consume at your own risk!

We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

- National Bestseller - You can live a full, happy, and healthy life without ever feeling excluded or deprived. When doctors told Danielle Walker that food didn't cause her autoimmune disease and couldn't help control it, she set out to prove them wrong. Diagnosed with an extreme form of ulcerative colitis at 22, Danielle was terrified she'd never be able to eat all the wonderful, great-tasting foods she loved growing up or host warm, welcoming gatherings with family and friends. So when the medicine she was prescribed became almost as debilitating as the disease itself, Danielle took matters into her own hands, turned her kitchen into a laboratory, and set to work creating gut-healthy versions of the foods she thought she'd never be able to enjoy again. Three New York Times bestselling cookbooks later, Danielle has become a beacon of hope for millions around the world suffering from autoimmune diseases, food allergies, and chronic ailments. Now for the first time, with stunning transparency about the personal toll her illness took on her physically, emotionally, and spiritually, Danielle reflects on everything she's learned during her decade-long journey toward healing--including the connection between gut health and overall well-being, the development of her favorite recipes, and the keys for not simply surviving her autoimmune disease but thriving despite it. Through her resilience, Danielle tells a story that provides hope--hope that despite your ailments or hardships, you can live a full, happy, and healthy life without ever feeling excluded or deprived. Food saved Danielle Walker. And it can save you, too. Includes six fan-favorite recipes and the stories behind them!

Award-winning author Grace Lin joins science writer Ranida T. McKneally to get kids talking about the science of food, the five food groups, and what a healthy meal looks like. Answering questions like "why are so many vegetables green?", "What's the difference between brown bread and white bread?", and "Why do beans make you gassy?", cheerful haiku poems and a simple Q&A format make this book a nutritious treat. The information in this book aligns with both the USDA's MyPlate guidelines and the Harvard School of Public Health's Healthy Eating Plate guidelines and back matter includes further information about healthy eating and nutritional guidelines, as well as a glossary.

Easy-to-understand rules for eating right, from food expert Mark Bittman and Yale physician David Katz, MD, based on their hit Grub Street article