What to Eat: Food that’s good for your health, pocket and plate

What to Eat: Food that’s good for your health, pocket and plate
Joanna Blythman

Covering all our pressing food dilemmas, the award-winning food writer leads the way to sensible and practical choices about what to eat.Food should be one of life's greatest pleasures, yet increasingly, the choices facing consumers have become increasingly problematic. As well as having to think about what food may, or may not, be doing to you and yours, twenty-first century eaters have to think about what impact the food we eat is having on the environment, farm animals and food producers, both in far away places and back home. Globally, the world is running low on food and water, so we can no longer rely on a steady supply of cheap food. Meanwhile on the home front, many of us are watching our money like never before.Armed with this comprehensive, easy-to-navigate reference book which covers all common types of food, you can simplify your food choices, be aware of environmental and food security issues and quickly identify the best and most ethical food to eat.Answering the most frequently asked questions such as 'Is farmed fish better than wild?'; 'Is red meat bad for you?'; 'Could GM food feed the world?'; 'Is it better to drink bottled or tap water?'; 'Is saturated fat really so bad for me?' and 'Are organic foods really worth the extra expense?', Blythman will help you choose what to eat, guiding you to everything you need to know to eat well.

Contents

Cover (#u17899a97-8659-5289-b0ab-e0f259c82fd1)

Title Page (#uc7c7a79b-8ec0-52d7-865e-0c8f9f42c361)

Introduction

Chapter 1 - Vegetables

Asparagus

Aubergine

Peppers

Potatoes

Spinach and Swiss chard

Tomatoes

Broccoli, cabbage, cauliflower and other brassicas

Carrots and other root vegetables

Celery

Courgettes, marrow, squash and pumpkin

Green beans and runner beans

Herbs

Lettuce and other salad leaves

Mushrooms, cultivated and wild

Onions, garlic, shallots, leeks and spring onions

Peas, broad beans, mangetouts and sugarsnaps

Chapter 2 - Meat

Chicken and other poultry

Beef

Lamb and mutton

Pork, bacon and ham and wild boar

Venison

Veal

Rabbit

Sausages

Chapter 3 - Dairy

Milk and cream

Butter, ghee and buttermilk

Yogurt and yogurt drinks

Cheese

Ice cream

Chapter 4 - Fish

Cod and other white fish

Salmon and other oily fish

Prawns and other crustaceans

Mussels and other shellfish

Chapter 5 - Fruit

Apples

Avocados

Bananas and other tropical fruits

Cherries

Citrus fruits

Currants