Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do about It | 
pickThis is a well-researched book about counterfeit food that every consumer should read! In this book, Olmstead discusses some of the most commonly faked food - olive oil, cheese, seafood, honey, coffee, tea, wines, champagne, scotch, Kobe beef.
Rating: 4.5🌟
For my full review please visit https://www.goodreads.com/review/show/2780847509
#Booked2019 #Springedition #FoodorBeverageoncover
pickIt's so frustrating that there aren't more consumer protection laws regarding food, and that when there are, they are rarely enforced. While I was already familiar with the problems Olstead covers, it's the first time I've seen them all in one place, covering outrageously misleading practices regarding meat, seafood, cheese, honey, maple syrup, wine, olive oil, coffee, tea, juice, spices & more. Audiobook narrator is Jonathan Yen.
My current #audiobook is eye-opening and a little scary, too. I had no idea how rampant food fraud is in the US! 😳
I might go broke down searching for the real foods described in this book. #LitsyAtoZ
pick#audiobook
This book is definitely informative. I'd never be able to read the physical book, because at times I think it would be really dry and hard to get through. However, it's full of interesting information.
Started listening to this tonight. It is making me so hungry! #snacktime #foodbooks
#currentlylistening
I'm only two hours into this, but I'm impressed. I thought it would be boring, to be honest... but it's really interesting. I wouldn't be able to read it though, audio is the way to go. 📚
I was happy when this one popped on sale for Kindle at Amazon the other day as I have been wanting to read it. It's paired with tonight's dinner (and tomorrow's blog post), Heidi Swanson's Edamame Mint Spread from her Near & Far cookbook & served on soba noodles at her suggestion. Think of it like a chunky pesto made with edamame, mint, lemon & smoked almonds. Unique and tasty. 📚🍴🍜#readingandeating
so-soThese 2 paragraphs pretty much sum things up. Our priorities here in the U.S. are pretty skewed (no shocker there). I did get some great tips and buying advice. As much as I want to continue with non-fiction, as eye-opening as this subject is, my comfort and happy zone will forever be fiction. On to the next one!
P.S. I know I said it before, but the editing in this book was very lacking. A bit distracting when the errors kept popping up 😒
About half way through this one. Besides the editorial errors about every 10 pages, it's very eye opening. I really want to try and become more educated about how I can identify quality food and know where it should be coming from. I'll never understand why companies (people) can't just tell the truth...
#nonfictionnovember
This book has me questioning local sushi. 🍣
pickThis book is about food authenticity. It covers: Parmigiano-Reggiano cheese, fish, olive & truffle oil, regional foods, kobe beef, Champagne & Scotch, cheeses, wines, meats, and other commonly faked foods. It is wild. I highly suggest reading this book if you like any of these foods (especially fish); it tells you about the authentic foods, the faked versions of these foods, and what you can do about it. Lots of industry bashing, rightfully so.
I just read the Champagne & Scotch chapter and now I really want some bubbly 😍🍾 he focused a little more on the history, process, and culture of champagne than he focused on the scandalous fake food versions of it, which is a little different from his other chapters. Usually it's more of a roast sesh. But it's not a bad thing, it's so evident that he's enamored with real champagne and it's inspiring ✨ yay real food #seriousreadingday
Worshipping my cup of oolong tea and continuing this book today. I just read that the FDA allows this prawn-like fish that is 100% not lobster to be marketed as lobster so if you aren't eating a whole lobster, there's a fair chance your lobster-based dish isn't actually lobster. But this prawn-like fish is frequently switched out with crawfish, so not only are you not eating lobster, you're not even eating the prawn!! 😲😷🤔 #shadyshit
On chpt 3 and although I'm a little skeptical of Olmsted's alarmist attitude, I'm really glad that I don't eat fish 😲
On chpt 3 and although I'm a little skeptical of Olmstead's alarmist attitude, I'm really glad that I don't eat fish 😲
pickSo interesting and important. NOTE: this is not about eating fresh foods, instead it is about becoming aware of the lax food laws. That tuna you thought you bought may really be some other fish. Are you buying real Parmesan cheese or a knock-off? It's not always easy to tell. Olmsted gives good info plus buying tips. It will change my food-buying habits. @AlgonquinBooks
pickIt wasn't what I expected, but it was interesting and eye-opening. I thought I would be reading about processed foods and GMOs. While they do play a role, a large portion of this had to do with regional foods. This champagne is fake because it was made in the USA, etc. Still, I learned how lax the USA is in good regulation and it's slightly terrifying.
Still loving this audiobook. Listening while making peach butter with basil.
Started this yesterday. Love it. Don't order fish in a restaurant!
"If the label just says olive oil or pure olive oil I wouldn't recommend using it for anything food related. Use it to oil hinges of your door."
... almost a third of all seafood in this country was mislabeled.
... almost a third of all seafood in this country was mislabeled.
... and one creepy fish that according to DNA testing belonged to an unknown species and could not even be identified.
Bluntly, the seafood industry is rife with fraud, substitution, and adulteration. Imagine if half the time you pulled into a gas station you were filling your tank with dirty water instead of gasoline. That's the story with seafood.
For now, let's just say that if you are drinking a cup of herb tea as you read this, you might want to put it down for another hundred pages or so. Pour yourself a Scotch whisky instead, one of the few reliably Real Foods.
In 1986, Italian winemakers substituted toxic methyl alcohol for grape-derived alcohol, killing more than twenty people.
After lengthy and sophisticated laboratory testing and analysis, [Parmigiano-Reggiano] remains the only cheese approved for consumption by astronauts, chosen separately by both NASA and the Russian Federal Space Agency. It was literally the first cheese in space.
Unlike some contemporary protectionist regulations drafted by lobbyists, what is thought of as a purity law was really one of the earliest forms of consumer protection, to ensure stickers got what they thought they were buying -- real beer.
Fake Foods are usually of low quality. But they are not fake because they are of low quality; they are of low quality because they are fake.
Received this in exchange for an honest review. Really excited about it and a little nervous that I won't ever eat certain foods again.
Chock full of information and I was truly shocked by a lot of tidbits. Let's just say I will probably not be eating seafood at restaurants, and maybe not even from a supermarket. Don't even get me started on sushi...just avoid it.
pickWondering about our sushi tonight after, ahem, devouring REAL FOOD/FAKE FOOD by Larry Olmsted. Read this book if you want to know why you don't know what you're eating and what you can do about it. Pass the wasabi, please.
