Foods That Harm, Foods That Heal | Book Review

I firmly believe that you are what you eat. The saying has been around forever, and the truth in it is beyond measure.

Many years ago, I started have some frightening health problems. I had test after test by my family doctor, cardiologist and more. After months of worry and prayers we finally figured out what was wrong. I was having severe reactions to an artificial sweetener. At the time, I drank a lot of soda and had decided that to try and help lose the last of my post-pregnancy weight, that I would switch to diet. Little did I know the nightmare that such a seemingly harmless decision would lead to.

A few years after that, I began making more and more changes to our family diet. Even though I have always been a “cook everything” kind of person, we still ate a lot of processed, pre-made foods. Over the span of a couple years, we cut out all of the junk. We ate much more healthy. We went by the motto of “if it wasn’t food 100 years ago, it isn’t food now.” An amazing thing happened. All of the chronic ailments that we dealt with as just “part of life” – all but vanished. For years, I dealt with chronic, severe seasonal allergies. Every year I went to the doctor for prescriptions. Every year, I suffered for the entire 3 months of spring, and the entire 3 months of autumn. When we changed our diet, my three months literally turned to 3 days in the spring, and my autumn allergies were gone completely. My son’s chronic ear infections stopped immediately.

So when I was asked to do a review of the new “Foods That Harm, Foods That Heal” from Reader’s Digest, I was thrilled, as this was “right up my alley.”

Foods That Harm, Foods That Heal

Foods That Harm, Foods That Heal

As I worked my way through the book, I found many tips and guides of things people often don’t think of. For instance, on page 32 is a Food Storage Guide. Did you know that refrigerators actually aren’t cold enough for seafood storage? There is a reason that the fish monger lays the fish in a bed of ice.

Throughout the rest of the book, you’ll find an A-Z guide to popular foods, the pros and cons of each, and facts to help you make better choices about what you consume and how it effects your health. There is information on how to store the item, and even buying tips for selecting the best for you.

You’ll find the answers to questions you have had but didn’t know where to look.

What is the difference between ordinary water and enhanced water? Does it matter?

What is a “Super Food”? How do we choose them, and what makes them so “super?”

What the heck is jicama, and what is it good for?

After the foods, there is another A-Z section, this one being a list of ailments and what foods can help or harm each of those. Included is also a portion about foods you eat and how it can interfere with medications you may take. Often people don’t think of that when they are planning their meals.

While “Foods that Harm, Foods That Heal” isn’t an exhaustive source of everything that you need to know about the connection between your diet and your health, I think it is a great starting point for those who have decided to begin a journey to a healthier lifestyle. Everyone needs to start somewhere, and I think that this is a great way to do it. I shared this book with my neighbor, and just the other day she was sharing something she had read in it, to a co-worker about an issue she was having.

I’m happy to have added this to the health section of our home library.

Foods That Harm, Foods That Heal

Pub date:
December 27, 2012

Disclaimer: A copy of this book was provided to me for the purpose of this review. No other compensation was requested or provided for the writing of this post.

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  1. Kim says

    It's awesome to hear that changing your diet helped with your seasonal allergies… I also have that problem. I already eat a lot of healthy, organic foods but I am going to try to do even more now. Thanks!

  2. armanxx says

    Fantastic book, I loved the review you put together – it's really strange how many tricks and "myths" are allowed to be paraded around as truth. I feel like, if consumer demand changes (we start buying more strategically), the big businesses will have to take notice – hopefully?

    (Arman writes for an online culinary resource in his spare time.)
    My recent post Chef School NYC

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