Real Food/Fake Food

Real Food/Fake Food
Author: Larry Olmsted
Publsiher: Algonquin Books
Total Pages: 336
Release: 2017-10-03
ISBN 10: 1616207418
ISBN 13: 9781616207410
Language: EN, FR, DE, ES & NL


Real Food/Fake Food Book Review:

“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.

Real Food/Fake Food

Real Food/Fake Food
Author: Larry Olmsted
Publsiher: Algonquin Books
Total Pages: 352
Release: 2016-07-10
ISBN 10: 1616206527
ISBN 13: 9781616206529
Language: EN, FR, DE, ES & NL


Real Food/Fake Food Book Review:

“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.

Skinny Chicks Eat Real Food

Skinny Chicks Eat Real Food
Author: Christine Avanti
Publsiher: Rodale Books
Total Pages: 320
Release: 2011-12-20
ISBN 10: 1609613090
ISBN 13: 9781609613099
Language: EN, FR, DE, ES & NL


Skinny Chicks Eat Real Food Book Review:

Skinny Chicks Don't Eat Salads author Christine Avanti explains how women and men can control their appetites and lose weight by avoiding the fake and processed foods that are actually making them fatter. Many women think that products labeled "fat-free," "sugar-free," or "lite" are the key to easy weight loss. The truth is that these so-called healthy packaged foods are filled with processed ingredients and chemicals that actually contribute to weight gain by causing us to overeat. In Skinny Chicks Eat Real Food, nutritionist Christine Avanti explains why a diet rich in all-natural produce, whole grains, and lean protein packed with the nutrients responsible for maintaining stable blood sugar levels and speeding up metabolism is by far the more effective option. Avanti draws on the latest research to provide guidelines for what and how often readers should eat to ensure that pounds are dropped—and offers specific meal plans, grocery lists, and a collection of flavorful recipes filled with fresh, seasonal ingredients. A guide to eating real food in a factory-food world, a weight loss plan, and a real-food cookbook in one, Skinny Chicks Eat Real Food will instruct and inspire readers to steer clear of fake food and eat the balanced, all-natural way we were designed to eat.

Real Food Has Curves

Real Food Has Curves
Author: Bruce Weinstein,Mark Scarbrough
Publsiher: Simon and Schuster
Total Pages: 304
Release: 2010-05-11
ISBN 10: 9781439169322
ISBN 13: 1439169322
Language: EN, FR, DE, ES & NL


Real Food Has Curves Book Review:

CURVE YOUR APPETITE. Dumping the fake stuff and relishing real food will make you feel better, help you drop pounds, and most importantly, take all the fear out of what you eat. Does that sound too good to be true? It isn’t—despite the fact that lately we’ve given up ripe vegetables for the canned stuff; tossed out sweet, tart orange juice for pasteurized concentrate; traded fresh fish for boil-in-a-bag dinners; and replaced real desserts with supersweet snacks that make us feel ridiculously overfed but definitely disappointed. The result? Most of us are overweight or obese—or heading that way; more and more of us suffer from diabetes, clogged arteries, and even bad knees. We eat too much of the fake stuff, yet we’re still hungry. And not satisfied. Who hasn’t tried to change all that? Who hasn’t walked into a supermarket and thought, I’m going to eat better from now on? So you load your cart with whole-grain crackers, fish fillets, and asparagus. Sure, you have a few barely satisfying meals before you think, Hey, life’s too short for this! And soon enough, you’re back to square one. For real change, you need a real plan. It’s in your hands. Real Food Has Curves is a fun and ultimately rewarding seven-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory. And yes, scrumptious, too. In these simple steps—each with its own easy, delicious recipes—you’ll learn to become a better shopper, savor your meals, and eat your way to a better you. Yes, you’ll drop pounds. But you won’t be counting calories. Instead, you’ll learn to celebrate the abundance all around. It’s time to realize that food is not the enemy but a life-sustaining gift. It’s time to get off the processed and packaged merry-go-round. It’s time to be satisfied, nourished, thinner, and above all, happier. It’s time for real food. Shape your waist, rediscover real food, and find new pleasure in every meal as Bruce Weinstein and Mark Scarbrough teach you how to: • Eat to be satisfied • Recognize the fake and kick it to the curb • Learn to relish the big flavors you’d forgotten • Get healthier and thinner • Save money and time in your food budget • Decode the lies of deprivation diets • Relish every minute, every bite, and all of life REAL FOOD. REAL CHANGE. REAL EASY.

Real Food

Real Food
Author: Nina Planck
Publsiher: Bloomsbury Publishing USA
Total Pages: 352
Release: 2016-05-10
ISBN 10: 163286570X
ISBN 13: 9781632865700
Language: EN, FR, DE, ES & NL


Real Food Book Review:

Hailed as the "patron saint of farmers' markets" by the Guardian and called one of the "great food activists" by Vanity Fair's David Kamp, Nina Planck was on the vanguard of the real food movement, and her first book remains a vital and original contribution to the hot debate about what to eat and why. In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. The New York Times said that Real Food "poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel." A rebuttal to dietary fads and a clarion call for the return to old-fashioned foods, Real Food no longer seems radical, if only because the conversation has caught up to Nina Planck. Indeed, it has become gospel in its own right. This special tenth-anniversary edition includes a foreword by Nina Teicholz (The Big Fat Surprise) and a new introduction from the author.

Milk Money

Milk Money
Author: Kirk Kardashian,Bernie Sanders
Publsiher: UPNE
Total Pages: 253
Release: 2012
ISBN 10: 1611680271
ISBN 13: 9781611680270
Language: EN, FR, DE, ES & NL


Milk Money Book Review:

The failing economics of the traditional small dairy farm, the rise of the factory mega-farm with its resultant pollution and disease, and the uncertain future of milk

Real Food for Littles

Real Food for Littles
Author: Risse Miller
Publsiher:
Total Pages: 30
Release: 2017-12-14
ISBN 10: 9781480856431
ISBN 13: 1480856436
Language: EN, FR, DE, ES & NL


Real Food for Littles Book Review:

Real Food for Littles is a must-have first look at healthy eating for the youngest of eaters. With delightful rhymes and bright illustrations, this educational book will help parents plant seeds of truth regarding natural nutrition and good eating choices into the minds of their little ones. Its never too soon to teach the next generation how to take care of their bodies, avoiding fake food and enjoying the real food every little will love

The Real Food Revolution

The Real Food Revolution
Author: Tim Ryan
Publsiher: Hay House Incorporated
Total Pages: 240
Release: 2015-10-13
ISBN 10: 1401946402
ISBN 13: 9781401946401
Language: EN, FR, DE, ES & NL


The Real Food Revolution Book Review:

"Today a buck gets you a quick burger (or two), but what's the real cost of that meal? The rates of chronic disease--specifically diseases like diabetes, caused by our lifestyles--have grown exponentially in recent years, edging medical expenses ever higher while threatening to give America its first generation to actually live shorter lives than their parents. Unfortunately finding good nutrition is no walk in the park, with more and more Americans living in cities, far from a farmer's field. To overcome distance and undercut price, we rely on industry to put dinner on the table--yet this system has valued efficiency and short-term profits over our own health and the health of our environment. So how do we keep America thriving? Congressman Tim Ryan may have a soft spot for chicken wings and ice cream, but he also knows the joy of farm-fresh produce and the feel of soil between his fingers. Here he presents easy, actionable steps that anyone can take, from starting an herb garden on your windowsill to helping implement food education in your child's school to petitioning your elected officials. Ryan also introduces some of the current food revolutionaries, who are shining examples of people who saw a problem with how we think about food today, rolled up their sleeves, and raised a crop of positive change. The commonsense ideas in these pages come big (replacing dilapidated neighborhoods with farms) and small (sitting down for a fresh, healthy meal with your family), and each will help you improve the quality of life for you and future generations"--

Food on Tap: Cooking with Craft Beer

Food on Tap: Cooking with Craft Beer
Author: Lori Rice
Publsiher: The Countryman Press
Total Pages: 208
Release: 2017-10-10
ISBN 10: 1682680770
ISBN 13: 9781682680773
Language: EN, FR, DE, ES & NL


Food on Tap: Cooking with Craft Beer Book Review:

Discover new ways to savor your favorite beer with 60 traditional and inventive recipes. In the age of craft beer, the varieties seem endless. From floral IPAs to rich porters and stouts, and tart lambic ales to gluten-free options, there is a beer for every taste. Food on Tap is an accessible guide to using these delicious brews to add complex flavor and exciting twists to classic and new recipes such as: Sausage Crusted Helles and Kale Quiche Summer Saison Tomato Bisque Barleywine Beef Short Rib Stew Chocolate Pecan Coconut Porter Cake Beautiful original photography will have your mouth watering, so pour a draft and get ready to cook with beer.

Real Food, Really Fast

Real Food, Really Fast
Author: Hannah Kaminsky
Publsiher: Simon and Schuster
Total Pages: 208
Release: 2018-01-16
ISBN 10: 1510727604
ISBN 13: 9781510727601
Language: EN, FR, DE, ES & NL


Real Food, Really Fast Book Review:

The promise of a hot, satisfying meal in ten minutes or less is no longer the exclusive calling card of cheap pizza delivery. Everything from dinners on the run to crave-worthy snacks for a crowd can be yours in less time than it takes to hunt down those crusty take-out menus. While most “quick-fix” recipes call for chemically enhanced mixes or unsavory prepared foods, Real Food, Really Fast cuts no corners when it comes to quality. Inexpensive staples are reimagined with innovative flavor pairings, clever cooking techniques, and fun presentations, yielding all new delights such as Exploded Wonton Soup, Chile Relleno Rolls, and Everything Bagel Salad. Simplified classics, like Stovetop Granola and Cauliflower Risotto alla Milanese, will put old staples back on the table without all the typical prep work. Don't forget to leave room for dessert, even if you don't leave much time. Luscious options, including White Chocolate Peanut Butter Fudge and Mango Crème Brûlée, will satisfy your sweet tooth in an instant. Helpful tips for speeding through recipes even faster, plus additional suggestions for flavor variations make this book an indispensable guide for hungry cooks of all stripes. You’ll never need to compromise on flavor, nutrition, or expense, even with the most demanding deadline.

Swindled

Swindled
Author: Bee Wilson
Publsiher: Princeton University Press
Total Pages: 384
Release: 2020-06-16
ISBN 10: 0691214085
ISBN 13: 9780691214085
Language: EN, FR, DE, ES & NL


Swindled Book Review:

Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder. Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London. Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.

Insights on Larry Olmsted’s Real Food/Fake Food by Instaread

Insights on Larry Olmsted’s Real Food/Fake Food by Instaread
Author: Instaread
Publsiher: Instaread
Total Pages: 21
Release: 2018-08-18
ISBN 10:
ISBN 13:
Language: EN, FR, DE, ES & NL


Insights on Larry Olmsted’s Real Food/Fake Food by Instaread Book Review:

Get an Overview, Key Insights, Commentary and more from Larry Olmsted’s Real Food/Fake Food! Download now!

Food Fraud

Food Fraud
Author: John M. Ryan
Publsiher: Academic Press
Total Pages: 104
Release: 2015-10-19
ISBN 10: 0128033983
ISBN 13: 9780128033982
Language: EN, FR, DE, ES & NL


Food Fraud Book Review:

Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world. As international food trade increases, food processors, distributors, and consumers are purchasing more and more food from foreign countries that, in many cases, have inadequate oversight or control over what is coming into our supermarkets, restaurants, and refrigerators. This book is an essential quick reference that will familiarize readers with the latest issues surrounding the food industry. Includes new FDA rules based on the Food Safety Modernization Act (FSMA) regarding “intentional adulteration and “economically motivated adulteration Presents a review of the latest food detection testing technologies Provides examples of import controls over illegal replacements

The Dorito Effect

The Dorito Effect
Author: Mark Schatzker
Publsiher: Simon and Schuster
Total Pages: 272
Release: 2015-05-05
ISBN 10: 1501116134
ISBN 13: 9781501116131
Language: EN, FR, DE, ES & NL


The Dorito Effect Book Review:

A lively and important argument from an award-winning journalist proving that the key to reversing North America’s health crisis lies in the overlooked link between nutrition and flavor. In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.

Real Food for Mother and Baby

Real Food for Mother and Baby
Author: Nina Planck
Publsiher: Bloomsbury Publishing USA
Total Pages: 288
Release: 2016-05-10
ISBN 10: 1632865718
ISBN 13: 9781632865717
Language: EN, FR, DE, ES & NL


Real Food for Mother and Baby Book Review:

Ten years ago, Nina Planck changed the way we think about what we eat with the groundbreaking Real Food. And when Nina became pregnant, she took the same hard look at the nutritional advice for pregnancy and newborns, finding a tangle of often contradictory guidelines that seemed at odds with her own common sense. In Real Food for Mother and Baby, Nina explains why some commonly held ideas about pregnancy and infant nutrition are wrongheaded--and why real food is good for growing minds and bodies. While her general concept isn't surprising, some of the details might be. For expecting mothers and babies up to two years old, the body's overwhelming requirements are fat and protein, not vegetables and low-fat dairy--which is why, for example, cereals aren't right for babies, but meat and egg yolks are excellent. Nina shares tips and advice like a trusted friend, and in this updated edition, her afterword presents the latest findings and some newly won wisdom from watching her three children grow on real food.

The Fake Food Cookbook

The Fake Food Cookbook
Author: Tamara Honesty,Karestin Harrison
Publsiher: Taylor & Francis
Total Pages: 232
Release: 2018-02-15
ISBN 10: 1315450798
ISBN 13: 9781315450797
Language: EN, FR, DE, ES & NL


The Fake Food Cookbook Book Review:

The Fake Food Cookbook: Props You Can’t Eat for Theatre, Film, and TV contains step by step instructions on how to create the most realistic prop food for a theatrical production. From appetizers such as oysters on a half shell and chicken wings, entrees such as lobster and honey-glazed ham, to desserts, breakfasts, and even beverages, every meal is covered in this how-to guide. Full color images of each step and finished products illustrate each recipe, along with suggestions for keeping the budget for each project low. Safety Data Sheets and links to informative videos are hosted on a companion website.

THE JOY OF REAL FOOD

THE JOY OF REAL FOOD
Author: Rowena Jayne, the "Real Food Yogi"
Publsiher: Balboa Press
Total Pages: 366
Release: 2015-02-04
ISBN 10: 1452598827
ISBN 13: 9781452598826
Language: EN, FR, DE, ES & NL


THE JOY OF REAL FOOD Book Review:

“Rowena will inspire you to truly get ‘naked’ with the magic of food by squeezing the juice out of every possibility! A brilliant book written by an extraordinary human being!” — Carren Smith - Author, Presenter, TV Host and Raw Food Lover In The Joy of Real Food, Rowena shares her journey from anorexic and binge eater to health and wellness ambassador. Hospitalised with a bleeding colon at twenty-eight from years of self sabotage and struggle with an eating disorder, Rowena knew this was her wake up call to transform her life or self destruct. Twelve years on, Rowena is now a leader in the fields of Yoga, Raw Food, and Healthy Living. Combining everything she has learnt about health and wellness through professional and personal platforms, Rowena now shares her philosophies, insights, and passion for bringing back the joy of real food and using it to tap into your human potential. “A Story of Courage, Determination and Inspiration!”

Unprocessed

Unprocessed
Author: Megan Kimble
Publsiher: HarperCollins
Total Pages: 352
Release: 2015-06-23
ISBN 10: 0062382470
ISBN 13: 9780062382474
Language: EN, FR, DE, ES & NL


Unprocessed Book Review:

In the tradition of Michael Pollan’s bestselling In Defense of Food comes this remarkable chronicle, from a founding editor of Edible Baja Arizona, of a young woman’s year-long journey of eating only whole, unprocessed foods—intertwined with a journalistic exploration of what “unprocessed” really means, why it matters, and how to afford it. In January of 2012, Megan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan’s extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more—all while earning an income that fell well below the federal poverty line. What makes a food processed? As Megan would soon realize, the answer to that question went far beyond cutting out snacks and sodas, and became a fascinating journey through America’s food system, past and present. She learned how wheat became white; how fresh produce was globalized and animals industrialized. But she also discovered that in daily life, as she attempted to balance her project with a normal social life—which included dating—the question of what made a food processed was inextricably tied to gender and economy, politics and money, work and play. Backed by extensive research and wide-ranging interviews—and including tips on how to ditch processed food and transition to a real-food lifestyle—Unprocessed offers provocative insights not only on the process of food, but also the processes that shape our habits, communities, and day-to-day lives.

Ending the Food Fight

Ending the Food Fight
Author: David Ludwig
Publsiher: Houghton Mifflin Harcourt
Total Pages: 352
Release: 2008-03-18
ISBN 10: 0547347413
ISBN 13: 9780547347417
Language: EN, FR, DE, ES & NL


Ending the Food Fight Book Review:

In a world dominated by fast food and fake food, establishing healthy eating habits in children is one of the greatest concerns for parents -- and potentially one of the greatest challenges. Fortunately, the renowned physician Dr. David Ludwig developed a proven lifestyle plan that has benefited thousands of families. Here he shares his nine-week program, offering the tools -- including tasty recipes, motivational tips, and activities -- that can help families prevent the kitchen table from becoming a battleground.

Summary of Real Food/Fake Food

Summary of Real Food/Fake Food
Author: Instaread Summaries
Publsiher: Idreambooks
Total Pages: 34
Release: 2016-08-26
ISBN 10: 9781683784593
ISBN 13: 1683784596
Language: EN, FR, DE, ES & NL


Summary of Real Food/Fake Food Book Review:

Summary of Real Food/Fake Food by Larry Olmsted - Includes Analysis Preview Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It is an investigative overview of the food industry's often intentional efforts to mislead consumers about the origin and identity of the products that they eat. Author Larry Olmsted highlights the most outrageous examples of food frauds perpetrated upon the American people and offers recommendations for ways that consumers can reclaim their grocery bags and fill their dinner plates with foods they can trust. Fake foods are ubiquitous, but most Americans fail to realize that they are being duped. While it may seem harmless to consume a type of cheese that is not, in fact, from a specific region in Italy, as often occurs with the consumption of ersatz Parmesan cheese, the implications of this fraud are far-reaching. First, consumers are paying a premium for products that purport to be more luxurious or exclusive... PLEASE NOTE: This is key takeaways and analysis of the book and NOT the original book. Inside this Instaread Summary of Real Food/Fake Food by Larry Olmsted - Includes Analysis Overview of the Book Important People Key Takeaways Analysis of Key Takeaways About the Author With Instaread, you can get the key takeaways, summary and analysis of a book in 15 minutes. We read every chapter, identify the key takeaways and analyze them for your convenience. Visit our website at instaread.co.