Badger Girl Book Club: Real Food Has Curves

We are starting a new tradition here at Badger Girl Learns to Cook: Book Club Mondays! 

I read a lot. I call myself a remote control reader: I read multiple books at a time so when I change books, it’s like changing the channels on TV. Not surprising, I read a LOT of books on food and nutrition, as well as cookbooks.

When I meet other foodie-interested people, I start peppering them with questions: What is your favorite cookbook? What is a must-read for you? And if they bring up Forks Over Knives, turrets takes over and I shout “We’re not becoming vegan!” (Manatee and I are still in denial).

As you can imagine, it can be a little annoying.

The problem is that I am dying to know what other foodies are reading, so I decided to start a venue in which we can discuss our books. I plan to alternate between books on food and cookbooks. I invite you to join in the discussion and to let me know what YOU are reading and what has impacted the way YOU eat.

I am starting with a book that is near and dear to my heart. I read Real Food Has Curves one year ago and it has completely changed my life and how I approach food. 

Real Food Has Curves

I found this book through Weight Watchers. I want to give you a little of my background because at the time, I wasn’t the clean eating fool that I am today. Here’s what you need to know:

• I was chubby as a child.
• I grew up on processed foods.
• My mother was a rock star who got me into a Nutritionist whom I saw off and on for about eight years.  Because of her and my mother, I lost my weight in a very healthy way and learned a lot.
• I stayed slim until I returned from graduate school and put on about fifteen pounds. It was a combination of being down, being less active, and the joys of getting older.
• I turned to Weight Watchers and quickly lost almost all of the weight.
• On Weight Watchers, I was the queen of low-fat everything and processed foods. My grocery cart was filled with fat-free shredded cheese, Weight Watcher carrot cakes, and 100 calorie packs.

Who should read this book:

Anyone who has the slightest interest in moving away from processed foods, anyone who doesn’t understand what the problem is with processed foods, anyone who loves food, anyone and everyone.

Basic Layout:

What it includes:

Within each section, Mark and Bruce provide taste testing experiments to compare processed and whole versions of the same food, recipes, and informative tables. These tables include lists of ingredients (and what they actually are!), comparisons between time and cost in making a processed version and the whole food version, and also tables detailing some of the whole food ingredients they recommend (example: they break down different cooking oils).

Writing Voice:

Bruce and Mark do not go into this with the idea that they are perfect and want to bring us to their standard. Quite the opposite. They are down-to-earth people who even though they were food writers, they were falling into the trap of eating processed foods. I especially love when they talk about going and ordering a hamburger from your typical sit-down American restaurant. They share how good it looked, what it tasted like, and most importantly, how hungry they were an hour later.

At one point, they keep a food journal, share it with a nutritionist, and then share her feedback. I think this is very brave because they weren’t perfect. They made mistakes and were okay sharing it with us. But you know what? Those mistakes were the same ones I was making. 

I also think they are very sympathetic. They don’t want you to feel stupid for all of the processed crap you are eating, they want you to realize that you really can break free from from it AND enjoy your food so much more (and not spend any more money or time on making your food). You can have your (from-scratch-not-a-box) cake and eat it too. 

What I think:

Can you tell that I LOVED the book?! Okay, so now the questions are why. Why did I love this book and why did it change my life?

• I didn’t feel stupid when I read it. They walked me through how and why food scientists do what they do. They made no assumption of what I knew before reading the book. This was a great introductory text but it also wasn’t dumbed down. I have reread it and each time I enjoy it and find something new.
• I love tables. Reading huge blobs of text gets old. I loved having the tables and they made the book a great reference book. Since the initial read, I have come back and looked up the tables on oil and on chemicals.
• They anticipated my arguments. At one point, they break down the time and cost of making your own homemade breaded fish versus heating up fish sticks. As you may have guessed, it’s more cost and time efficient to make your own.
• It made sense. This may sound trivial, but it’s not. When I understood what the chemicals in my fat free shredded cheese were AND that if I ate real cheese, I would be satisfied with much less AND by eating less of the real stuff instead of more of the fake stuff, I would be healthier, leaner, and happier, why wouldn’t I buy the real stuff?

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