What the Fork are You Eating: An Action Plan for Your Pantry and Plate

(Paperback)

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It's labelled "natural," "grass-fed" or "free-range," yet it might be anything but. It's time to find out what you're actually eating. When your groceries are labelled "low-fat," "sugar-free" and even "natural" and "antibiotic-free," it's easy to assume that you're making healthy choices. Yet even some of those seemingly wholesome offerings contain chemical preservatives, pesticides and artificial flavourings and colouring that negatively affect your health. In WHAT THE FORK ARE YOU EATING, a practical guide written by qualified chef and nutritionist, Stefanie Sacks, we learn exactly what the most offensive ingredients in our food are and how we can remove (or at least minimise) them in our diets. Sacks gives us an aisle-by-aisle rundown of how to shop for healthier items and create simple, nutritious and delicious meals, including fifty original recipes.

Reviews

"Essential reading for anyone interested in eating a clean, healthy diet. Stefanie Sacks explains the additives in food and howto avoid the harmful ones.This book will guide you in cleaning up your pantry and refrigerator, shopping wisely, and storing food properly.All this and easy, appealing recipes too!
Dr. Andrew Weil, founder and director of the Arizona Center for Integrative Medicine and author of True Food

"While Sacks writes in a similar style to Marion Nestle and Michael Pollan, her book is more accessible and practical for people seeking the motivation and tools to follow a healthier lifestyle, emphasizing that even very small changes in diet can make a big difference in health.... This is a valuable guide to evaluating, choosing, and preparing food for wellness."
Library Journal

An approachable, sensible guide that delivers on its promise of helping readers make healthier choices without breaking the bank or alienating family members.
Publishers Weekly

This is a good primer for those who want to give themselves and their families a nutrition makeover. Sacks, a chef with a master of science in nutrition degree, provides can-do ways to make healthier choices.
Booklist

"Stefanie Sacks shines a bright light on the dark side of our food supply, but she doesn'tresort tofear-mongering and she doesn't leave you hanging. Rather, she offers a sensible, step-by-step plan for making the best food choices in the real world. Her non-judgmental, balancedapproach and inspiring recipes are just what we need to make healthy changes that last."
Ellie Krieger, MS, RDN, host of the Food Networks Healthy Appetite and bestselling author of Weeknight Wonders

Stefanie understands how we need to nourish ourselves. She has helped me shift foodchoices to support my mind, body, and spirit, and I believe she can do the same for you.
Donna Karan

In a time when labels are meaningless, Sacks cuts through consumer confusion and tells the truth about our food system.What the Fork Are You Eatingis an informative, accessible guide on how to choose healthyand safefood. A must-read for anyone who cares about what they put in their body.
Anthony Fassio, CEO, Natural Gourmet Institute

Stefanie reminds us toslowtheforkdown,encouraging us to learnthestory behind our food so that we canmake better food choices that will truly nourish our body, mind, and spirit.
Richard McCarthy, Executive Director, Slow Food USA

In a world where our children are expected to have shorter lifespans than ourselves and where the leading cause of death for children under 15 is cancer, it is imperative that we are all educated on our food choices. What the Fork Are You Eating is an invaluable tool to help you feed yourself, your family, and your friends the best, healthiest food possible. With Stefanie Sacks as your guide, you can positively impact the health of your family, our food supply, and possibly our planet as well!
Ann Cooper, founder of the Chef Ann Foundation and author of Lunch Lessons: Changing the Way We Feed Our Children

Stefanie Sacks really stirs the pot in her must-read book, What the Fork Are You Eating With wit, wisdom and authority, Stefanie clearly lays out what nasty additives are hiding in our food, and empowers us with concrete solutions on how to make cleaner food choices.This book is a must-have for all of us looking to enhance our health and wellbeing.
Rebecca Katz, MS, author of The Cancer-Fighting Kitchen and The Longevity Kitchen

Theres a revolution coming, and the most powerful weapon is your fork! You chooseis your fork a weapon of mass destruction, or does it wield food as medicine In What The Fork Are You Eating Stefanie Sacks tells you what the fork to do to ward off the top-rated terminators and get yourself to pantry and meal rehab for a longer and healthier life!
Mary Beth Augustine, MS, RDN, CDN, Director of Nutrition, Saybrook University, and author ofThe Detox Prescription

Stefanie Sacks asks the pressing question, When will the food industry and the government stop playing roulette with our health' She elucidates myriad ways they are doing so, as well as how we can navigate a healthy route through our food system. This book is an invaluable resource in guiding each one of us to be part of the solution.
Mary Cleaver, chef and owner of The Cleaver Company and The Green Table

Stefanie Sacks has given us an eminently practical guide to help us navigate the windy road of healthy eating. Her expertise in this field is evident on every page as she lays out in straightforward language the dangers of the artificial food industry and the better for you alternatives. Her good-natured approach is a refreshing change from the fear-based messages we find so often in books about nutrition. As a pediatrician, I will be recommending this book to all my families to support mindful healthy eating. Enjoy each chapter of What the Fork as you would a good meal. Bon Appetite.
Stephen Cowan MD, FAAP, author of Fire Child, Water Child: How Understanding the Five Types of ADHD Can Help You Improve Your Childs Self-Esteem and Attention.

Author Bio

Stefanie Sacks is a culinary nutritionist - a qualified chef with an MSc in nutrition from Columbia University. She is, also, a qualified nutrition specialist and a qualified dietician. Sacks has worked as a private chef for people with illness and is an adjunct professor at the University of Bridgeport Nutrition Institute.