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                entially used by the liver to produce energy in  average person. As with his many other books, Dr. Bruce Fife has once
                comparison to the more common long-chain  again done us a great favor.
                fatty acids.                                                                          Review  by  Maria  Atwood
                    Finally, and quite eloquently I might add, Dr.
                Fife gives us a complete menu plan, charts, tasty  EDITOR'S NOTE: Before our readers abandon crispy chicken skin or the
                recipes and numerous other “how to” pointers in  occasional barbecued steak, please visit Chris Masterjohn's blog on AGEs
                order to start our journey into the world of pre-  at http://blog.cholesterol-and-health.com/search/label/AGEs. The evidence
                vention or reversal of many of our most dreaded  indicates that AGEs in food are poorly absorbed and that a number of
                illnesses. This is a wonderfully inspiring book  factors in the WAPF diet offer robust protection: adequate protein, well-
                that makes complicated disease processes and  rounded intake of vitamins and minerals, raw foods, fruits and vegetables
                chemical interactions comprehensible for the  and avoidance of industrial vegetable oils.



                 (Making Supper Safe, continued from page 55.)  behaviors of an ordinary farm kid, at least of my generation, and illustrate
                into nocturnal dumpster diving with someone  the kind of exposure to the natural world that helps confer health. Yet for a
                who is a regular practitioner of the art. Hewitt  truly stomach-turning experience, poke around the dumpster behind your
                obviously enjoyed writing these chapters for their  favorite restaurant and check out the ingredient list on the empty cooking
                whiff of derring-do, but the risks involved in sift-  oil containers. Now those are things you do not ever want to put in your
                ing through toss-outs from retail food emporia  mouth!
                are not of the same order as those taken—albeit     Some critics of Making Supper Safe have complained that Hewitt
                without knowledge—by those who regularly  merely frightens his readers without providing any solutions to the threats
                purchase their food from supermarket chains or  against food safety. These critics reject the fact that there will always be a
                eat in restaurants. Shops often discard otherwise  degree of risk involved in eating, just as there is risk involved when driving
                sound food simply because an expiration date has  your car. Hewitt has in fact hinted—rather than perhaps bring down scorn
                been reached. In fact, Hewitt’s companion finds  for trumpeting such an outlandish proposal—that the way to circumvent
                pounds of discarded but perfectly ripe Brie that  danger from the industrial feed trough is to avoid it altogether, however
                he later serves to rave reviews (including those  and whenever possible. Hewitt, in his early forties, married with two young
                of his aged aunt) during a dinner party. Food in  sons, lives in a solar-powered home he built himself. According to the book
                these dumpsters—especially outside high-end  jacket, he and his family live “on a diversified forty-acre farm in Vermont,
                shops—is either retrievable—as long as it passes  where they produce dairy, beef, pork, lamb, vegetables and berries.” That
                your personal standards for quality, origin,  covers about everything you need to eat well. Hewitt also mentioned that
                organic, etc.—or is in a simple, frank state of  often many months would pass before he or his family needed anything
                putrefaction which causes you naturally to pass it  from the local grocery store, and one might guess that what they needed
                by. Food-borne organisms that can create serious  was along the lines of vinegar, baking soda or kitchen matches, rather
                harm, on the other hand, do not cause the food it-  than food. If one cannot create the means to become as self-sufficient as
                self to spoil, and so are ingested without obvious  Hewitt has presciently done, then one can join the growing movement of
                warning. Unfortunately, those who cringe at the  consumers who connect directly with the producers of their food and enjoy
                thought of dumpster diving might be equally put  an open and trusting relationship with them. This puts the responsibility
                off by the thought of pulling a radish or carrot out  for providing safe food for one’s family back where it has always been all
                of a clean, home garden, and, after a swipe across  along: on the individual. The fostering of these traditional relationships
                the pant leg, going straight into one’s mouth. Or  restores dignity, satisfaction, good health and, yes, Bill Marler, morality
                cracking and swallowing a still-warm egg taken  in food production in America.
                right from the hen’s nest. These are just ordinary                                                                                  Review by Katherine Czapp
 Wise Traditions   FALL 2011  FALL 2011                    Wise Traditions                                           57





         82725_WAPF_Txt.indd   57                                                                                    9/15/11   2:01 PM
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