I've just started reading the book Real Food, by Nina Planck. I'm only in the first chapter, but it's an interesting (and easy) read. It's about the benefits of eating real foods, and the pitfalls of eating industrial foods.
She's very high on fermented foods; I'm looking forward to reading those bits. Fermented foods fascinate me--you take some nice, normal food like milk, or cabbage, or barley, and you let it rot for a couple of weeks. Make one little mistake, and you've got garbage. But get things right, and the results are magical--cheese (or yogurt), sauerkraut, or beer. It will be interesting to find out how good these foods are for you.
I'll keep y'all posted on what else she has to say as I read.
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