The Bad Food Bible: Why You Can (and Maybe Should) Eat Everything You Thought You Couldn't

Sold by Houghton Mifflin Harcourt
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Physician and popular New York Times contributor Aaron Carroll mines the latest evidence to show that many “bad” ingredients actually aren’t unhealthy, and in some cases are essential to our well-being.

Advice about food can be confusing. There’s usually only one thing experts can agree on: some ingredients—often the most enjoyable ones—are bad for you, full stop. But as Aaron Carroll explains, if we stop consuming some of our most demonized foods, it may actually hurt us. Examining troves of studies on dietary health, Carroll separates hard truths from hype, showing that you can
 
  • Eat red meat several times a week. Its effects are negligible for most people, and actually positive if you’re 65 or older.
  • Have a drink or two a day. In moderation, alcohol may protect you against cardiovascular disease without much risk.
  • Enjoy a gluten-loaded bagel from time to time. It has less fat and sugar, fewer calories, and more fiber than a gluten-free one.
  • Eat more salt. If your blood pressure is normal, you may be getting too little sodium, not too much.
 
Full of counterintuitive, deeply researched lessons about food we hate to love, The Bad Food Bible is for anyone who wants to forge eating habits that are sensible, sustainable, and occasionally indulgent.
 
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About the author

DR. AARON CARROLL is a professor of pediatrics and the director of the Center for Health Policy and Professionalism Research at Indiana University School of Medicine. Coauthor of three previous books, he hosts YouTube’s popular “Healthcare Triage” channel and contributes to the New York Times at the Upshot blog. 
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Additional Information

Publisher
Houghton Mifflin Harcourt
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Published on
Nov 7, 2017
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Pages
224
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ISBN
9780544952577
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Language
English
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Genres
Cooking / Health & Healing / General
Cooking / Specific Ingredients / General
Health & Fitness / Diet & Nutrition / General
Medical / Nutrition
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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NEW YORK TIMES BESTSELLER • This cookbook has 101 delicious recipes for home chefs of all abilities.

My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include: 
 
• Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes 
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• Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip
• Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks
• Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops
• Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie
 
So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.
The #1 Bestselling Top Secret Recipes Series—With More Than 4 Million Books Sold! 

A full-color cookbook from America's Clone Recipe King
 
For more than twenty-five years, Todd Wilbur has been obsessed with recreating America's most iconic brand-name foods at home. In his first cookbook with color photos, the New York Times bestselling author brings you 125 new clone recipes: 75 first-time hacks and 50 overhauled all-time favorites. Each recipe comes with easy-to-follow step-by-step photos so that even novice cooks can perfectly recreate their favorite famous foods with everyday ingredients. And your homemade versions cost just a fraction of what the restaurants charge! The result of years of careful research, trial-and-error, and a little creative reverse-engineering, Top Secret Recipes® Step-by-Step hacks:

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Wild plants are not only beautiful, but they can also be an affordable and sustainable way to add flavor and nutrition to your diet. Edible Wild Plants for Beginners provides you with the essential information and guidance to begin foraging for edible wild plants and including them in your diet. Edible Wild Plants for Beginners provides profiles of common edible wild plants and includes information on dangerous look-alikes, the best time to harvest, where to find each type of wild plant, and how to cultivate your own garden. From natural remedies to delectable dishes and exotic cocktails, Edible Wild Plants for Beginners provides more than 95 ways for you to use these newfound ingredients.

Edible Wild Plants for Beginners will help you explore the world of edible wild plants and teach you how to use them in your home and kitchen, with:

• More than 95 easy-to-follow edible wild plants recipes and remedies, including Amaranth Vegetable Curry, Pickled Jerusalem Artichokes, Chamomile Cookies, and a Purslane Martini
• Tips for foraging, harvesting, and cultivating edible wild plants
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• 10 simple steps to making tinctures
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With Edible Wild Plants for Beginners, you'll be able to start living sustainably, saving money, and adding variety to your diet the way nature intended.
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