Diary of a Nutritionist

Not too long ago, while ungracefully gliding through my Whole Foods Market for groceries, I spotted a new book by Reader’s Digest titled: “Foods that Harm, Foods that Heal”. Always intrigued by what someone new could have to say about the healing powers of food, I was happy when I received a generous note about reviewing the book. Although, backed up with product reviews, I could not stifle my curiosity, or new book excitement.

This book has sat so patiently awaiting my attention, I had to check it out.

Without further ado, I have to say that I have many mixed emotions.

My first thought is that it is a great book for mainstreamers slowly connecting the dots between food and their health. Any dots that can be connected on that front are terrific. 

All in all, I like the organization of the book. However, because I believe that the body functions as a whole organism, and therefore something doing harm to one part of the body cannot therefore be beneficial to another, I do not generally agree with the overall statements.

Example from the book:

Brussels Sprouts

What they Harm

• Bloating and Flatulence

What they Heal

• Cancer
• Heart Disease
• High Blood Pressure
• Birth Defects
• Digestion
• Cataracts
• Weight Gain

What’s wrong with this picture? How can something be bloating and cause “gas” when it also “heals” or helps with “digestion”? Though I understand where they are coming from (certainly eaten raw, brussels sprouts are going to cause gas, though they are also a source of fiber) that seems a bit confusing to me, and I would guess to the public as well.

In addition, and what also drives me wild, is that butter and margarine are under the same heading?!

Real butter vs. processed “butter imitation”? I am sorry but there is no comparison here. Go for the real deal, folks. Margarine is a processed fat dressed up in costume.

I had many moments of mixed emotions throughout my once over. For instance, I do not think that candies should be considering “healing” in any respect. Perhaps maybe a temporary “fix” for hypoglycemia would be more appropriate.

There are also some great points though. In the opening chapters, I particularly liked one of the tips about grains.

When shopping for whole grains, don’t be fooled by deceptive label claims such as “made with wheat flour” or “seven grain.” Or by white flour breads topped with a sprinkling of oats or colored brown with molasses. Often they’re just the same refined stuff.

I like how the book explains how fats are needed for the transportation and absorption of fat-soluble vitamins, like A, D, E, and K. But I do not like the recommendation that “a tablespoon of vegetable oil is sufficient to transport all the fat-soluble vitamins we need in day. Because my question is… what type of fat? All oils (fat) are not created equally. In my practice, my clients know that consuming soybean oil, is not nearly the same as using a ripe avocado as a replacement for oil. Fat consumption is also dependent on the workout regimen of an individual. We cannot simply state that 1 tiny tablespoon of fat is going to be sufficient for every individual.

In addition, I love the explanation of protein and amino acids–

Just as the letter in the alphabet are joined to make word, so too are amino acids arranged in an almost infinite number of different ways to form the more than 50,000 different proteins in the body.

More so than that, I appreciated the acknowledgement that vegetarians can get enough protein, not to mention additional insightful commentary on protein intake. The following statement won major brownie points in my book, because it is often overlooked and should be drilled into the heads of athletes in particular.

A balanced diet provides all the needed protein; any excess is just excreted. – Regarding skipping protein powders

The fact that more is not always better is absolutely BEAUTIFUL in my eyes. Way to go! 

Throughout, there are some excellent points. The book touches upon a full reign of important matters, including–  fats, vitamins, minerals, antioxidants, proteins probiotics, supplementation, Mercury, GMO foods, and so on.

Although I do not always see eye-to-eye with the authors, or often undetermined explanations of subjects, I do like that they bring up topics that many are unaware of– Genetically Modified Foods, for instance. There is clearly a desire to educate, and this is where our society really needs help.

There is also great and consistent organization of foods.

All in all, this book is fun and easy to navigate, but it is a far cry from the work I am looking to achieve with my clients. If you know what you are looking for in the health and nutrition arena, this book can be a great reminder of the many specific benefits of food. If you are not however, this book is confusing and reads similar to a magazine expressing contradictory articles.