I don’t really respect that many people. In terms of nutrition, I could rattle of a dozen RDs whose work I applaud but I am picky.  love nothing more than people who are smarter than I am, know more and when they pair that with passion? They’ve got me. Enter Stefanie Sacks culinary nutritionist, radio show host (she hosted me with Little Book of Thin) and now author. I asked Stefanie a few questions and we’re giving away 2 copies of her fantastic, new book Whatthe Fork Are You Eating?IF you think you know a lot about food, I promise you this book will tell you more.
How did this book come about? Who would you say it’s for?
What The Fork embodies roughly 30 years of my learning: first as a kid trying to get well, then as a culinary student, nutrition student and ultimately a culinary nutrition professional and impassioned food warrior. What The Fork is meant for the food and nutrition neophytes as well as the mavens. There is something in it for everyone (hopefully). Even I have so much more to learn!!!
I love your “top-rated” terminators and you do a great job explaining the history and peril with many ingredients currently used. It’s not just “don’t eat this” but you provide the reason why. What would be the ingredients you feel people should cut out above all others?
 Food dyes are likely my number one ingredient to eliminate. There is extensive research linking them to carcinogenicity, neurotoxicity and genotoxicity (see Rainbow of Risks report by Center for Science in the Public Interest). Red Dye #40 in particular has been directly linked to hyperactivity in already hyperactive children. U.S. consumption of food dye has increased five-fold since 1955 and today children and adults consume products with not just one dye in them, but multiple dyes. And it is important to note that when studies were conducted years ago, they only addressed single use dyes (meaning one dye at a time) and their effects were not studied on children. Food can effectively be colored with healthier alternatives like turmeric or beet powder so I highly suggest opting out of the petroleum-based artificial colors. 
The whole Europe/US contrast in ingredient safety drives me nuts. Why are so many more ingredients banned in Europe? How can companies justify dye free or superior products produced there versus here?
 I am honestly blown away by this reality. The European Food Safety Authority was established in 2002 in response to a series of food crises in the late 1990’s. Their job? To assess risk relating to food and feed safety. They enlist a “precautionary principle” which essentially means that when there is substantial and credible evidence pointing to dangers to human or environmental health then protective action should be taken even though there may still be some measure of scientific uncertainty. Bottom line, the EU (European Union and its keystone European Food Safety Authority) care more about human and environmental health than the U.S. Government who, in my opinion, are playing roulette with true food safety (and health) daily because of their insidious relationship with Big Food and Big Ag. Food companies in the US use inferior ingredients because they can and because their bottom line is ultimately their priority.
Your pantry section is great. If someone is getting their food shopping act together what are the top 5 ingredient swaps that you would suggest?”
  • If cereal is a must, go for the truly whole grain sort in rolled or steel cut oats (made with water and topped with a little maple syrup or honey, fresh fruit and nuts), even muesli (no sugar added version)
  • Opt out of the corn, soy and canola oils (likely genetically modified) and opt into extra virgin olive oil (even grape seed oil) and coconut oil
  • Dabble in sugar with honey, maple syrup or even raw cane sugar versus any of the artificials
  • Instead of using too much salt to season food, become a mixologist with fresh or dried herbs and spices. Also have San-J low sodium tamari on hand (less sodium per serving than salt) to lift food flavor
  • Instead of the pasta all of the time, try spaghetti squash as an alternative or simply spiralize a zucchini 

Your recipes look great; at my house we have a high degree of repetition with our recipes (makes it easy). What recipes from book do you make most often?
My go to recipes are the my Power Green “Fuice” and Untraditional Egg Salad (basically eggs and mashed avocado) for breakfast. Skillet Broccoli, Lazy Lentil Soup, Red Quinoa Tabouli, Cowgirl Chili and Mon Freres Meatballs are other favorites. 
Thanks Stef,  you can catch Stefanie this Saturday March 7th at TEDx Manhattan—Changing The Way We Eat. Her talk—What The Fork Are You Eating? Small Changes in Food Choice Can Make BIG Everyday Differences. To stay connected with Stefanie, sign up for her blog — bi-weekly ruminations, radio shows and recipes, and follow her on: FacebookTwitter, and Instagram. Her book,What the Fork Are You Eating? (Tarcher/Penguin Random House) is available wherever books are sold.

Are food dyes on your radar? Which ingredients puzzle you most?
Any great, new food books other than this one you’re reading?
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And tweet “@Foodtrainers  is giving away 2 copies of the best new food book @stefanie_sacks #healthy #food #books #nutrition

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