BOOKS: Good Junk Food & Comfort Food
Junk food is a pejorative term attributed to Michael Jacobson, director of the Center for Science in the Public Interest. He first used it in 1972 to refer to food that is of minimal nutritional value (little protein, vitamins or minerals) and worse, typically high in fat, sugar and other empty calories. Some of the culprits include candy bars, potato chips and other salty snacks, soda, and many desserts.
Could he have known that a substantial number of Americans—junk food lovers—would come to see the term as a positive? No doubt, if someone were to establish a chain called The Junk Food Food Court, the lines would be out the door. (Note that if you take this concept and run with it, you owe THE NIBBLE a royalty, which we will put to the service of healthier-eating awareness.)
In his series of Eat This, Not That books, David Zinczenko has done a great boon to America by pointing out the horrors in our diet: the salty, sugary and fat-laden foods we consume. While we know they are not good for us, we never realized how bad they were until he garnered so much media attention.
UNJUNK YOUR JUNK FOOD
The first book is Unjunk Your Junk Food: Healthy Alternatives to Conventional Snacks, by Andrea Donsky and Randy Boyer with Lisa Tsakos.
The premise is that you don’t have to give up junk food to eat healthy; just make smarter choices.
As such, the book features some 175 favorite brands of junk food, from candy and chocolate, to cookies and ice cream novelties, to chips and dips, to sodas and other beverages. It showcases the “bad food” on the left hand page, with the better alternative on the facing page.
Equally as important, the book explains why, giving a detailed comparison that is both enlightening and interesting. In addition to the specific food comparisons, there are helpful overviews and glossaries: basic nutrition, bad ingredients to watch out for and things even a ten-year-old can understand and appreciate.
In fact, we really like this book for both kids and adults. Instead of demanding change, it confers upon the reader a great understanding of the differences between good and bad ingredients, while providing a more-than-satisfactory alternative for each bad food.
Even though we don’t eat much junk food, we were enlightened by:
- The great tips for reading food labels and recognizing false claims.
- The explanation of many ingredients—especially the polysyllabic ones that look like the chemicals they are.
- The nutritious ingredients to look for and dangerous additives to avoid.
Blog written by THE NIBBLE’s Gourmet News & Views.