My husband found this series of books recently and showed them to me. I've seen Eat This Not That articles on MSN and in Men's Health before and always found them useful and informative. David Zinczenko, editor-in-chief of Men's Health and editorial director of Women's Health and Best Life, and Matt Goulding, food and nutrition editor of Men's Health, collaborated on a series of books called Eat This Not That. I picked up the Supermarket Survival Guide and plan to use it to overhaul some of our food purchases.
The books are in an easy to read and understand format. They do not promote any kind of diet but rather help you understand what you are eating and to make better, healthier food choices. Hundreds of food products from snack foods like candy bars and ice cream to canned vegetables and dairy products are profiled with better choices clearly identified. The authors explain food labels and ingredient lists and expose industry secrets such as the fact that the FDA allows up to 20% moldy fruit in canned pineapple. Wouldn't you like to know that the bottle of Snapple Lemon Iced Tea you are contemplating has the sugar equivalent of 6 original Fudgsicle Bars? Now if you wouldn't eat 6 Fudgsicle Bars at one sitting, you probably will want to choose another drink. Many supposedly healthy foods are exposed for being less than stellar choices.
With this book, it will be much easier to navigate the supermarket isles and to come home with food worth eating. If you are concerned about all the additives in your food, this book is definitely for you. I plan to check out more books in this series.
As usual, I encourage you to cook and eat at home, the simpler the food, the better. This weekend I am trying several new recipes; soup, fish and a frittata. A frittata is an egg dish filled with a combination of meat and vegetables that is ready in no time. I'm making a meatless version with asparagus, onions, portobello mushrooms and Italian cheese blend. Simply chop up the vegetables you choose and stir fry in olive oil till slightly tender and brown. Beat the eggs with some basil, salt and pepper and the cheese and pour over vegetables. Let cook undisturbed till eggs are nearly set. Place under broiler till light brown on top. Serve in wedges with a salad on the side.
Have a lovely weekend and if you make it to a bookstore, check out Eat This Not That.