What the Fork Are You Eating?

October 6, 2014
Culinary nutritionist Sacks smartly chooses to begin this guide to better eating with a summation of U.S. food regulations. She thereby encourages readers to listen with a sympathetic ear, rather than reacting to the revelations about the ingredients in what they eat with rage and terror. After claiming that the FDA takes a rather lax attitude toward additives, the book moves on to exploring what’s hidden in the nebulous categories of “natural flavors” and “artificial colors.” Readers may find their anxiety levels dialing up as Sacks marches through trans fats, pesticides, and the hormones given to livestock, as well as the epically thorny conundrum of how to define “organic” meat and fish. Whenever Sacks identifies an additive-laden food, however, she also manages to come up with an alternative, ranging from the expected granola to healthy fish tacos and baked buffalo wings (to help ease into the transition from unhealthy to healthy diets). She also offers tips on everything from shopping for groceries to dealing with picky eaters at home. This all adds up to an approachable, sensible guide that delivers on its promise of helping readers make healthier choices without breaking the bank or alienating family members. Agent: Lauren Galit, LKG Agency.

December 1, 2014

Sacks, a chef, nutritionist and host of the popular public radio show Stirring the Pot, is passionate about giving people tools to improve their health by making better dietary choices. Here the author outlines strategies for eliminating what she calls "top-rated terminators" from our diets (including pesticides; artificial colors and sweeteners; genetically modified organisms, or GMOs; and chemical preservatives) and how to choose healthier alternatives. She leads readers through a thorough pantry/fridge/freezer clean-out to get rid of "unhealthy" food and takes them on a virtual tour of the grocery store to find more nutritious options. Sacks also offers dozens of straightforward recipes that will help readers put her advice into practice. VERDICT While Sacks writes in a similar style to Marion Nestle and Michael Pollan, her book is more accessible and practical for people seeking the motivation and tools to follow a healthier lifestyle, emphasizing that even very small changes in diet can make a big difference in health. Although some readers may object to the mildly offensive language she deploys as part of her no-nonsense shtick, this is a valuable guide to evaluating, choosing, and preparing food for wellness.--Kelsy Peterson, Johnson Cty. Community Coll. Lib., Overland Park, KS

Copyright 2014 Library Journal, LLC Used with permission.

October 1, 2014
This humorously named plan for your pantry and plate gives the lowdown on not-so-healthy ingredients. But rather than just complaining about GMOs and chemicals like the artificial sweetener aspartame, Sacks, a chef with a master of science in nutrition degree, provides can-do ways to make healthier choices. Her chapters include Food Labels 101, Supermarket Strategies, Aisle-by-Aisle Actionables and Recipe Rehab, and she offers quite a few healthy recipes with names like Cowgirl Chili, Zucchini Latkes, and Thaied-Up Tempeh. Sacks also gives plenty of advice, encouraging consumers to buy BPA-free utensils, store food in glass containers, and visit the web sites of such quality nonprofits as the Center for Science in the Public Interest. Some of her views may seem too far out of the mainstream, and some tips may simply be too expensive for average Americans, such as when she urges looking for hand collected, raked, or rope- or bag-grown shellfish. Still, this is a good primer for those who want to give themselves and their families a nutrition makeover.(Reprinted with permission of Booklist, copyright 2014, American Library Association.)