Nina Planck


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Nina Planck, author of Real Food and the Farmer's Market Cookbook, is an expert on local and traditional food. In 1999, she created the first farmers' markets in London, England. In New York City, she ran the legendary Greenmarkets. Nina lives in Greenwich Village with cheesemonger Rob Kaufelt and their son, Julian."

Average rating: 4.03 · 5,727 ratings · 605 reviews · 7 distinct worksSimilar authors
Real Food: What to Eat and Why

4.04 avg rating — 4,871 ratings — published 2006 — 8 editions
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Real Food for Mother and Ba...

really liked it 4.00 avg rating — 767 ratings — published 2009 — 6 editions
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The Real Food Cookbook: Tra...

3.54 avg rating — 70 ratings — published 2014 — 2 editions
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The Farmers' Market Cookbook

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3.87 avg rating — 15 ratings — published 2003 — 8 editions
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The Farmer's Market Cookbook

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4.50 avg rating — 2 ratings
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Bye Bye Baba: A Weaning Tale

it was ok 2.00 avg rating — 1 rating
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The Egg Book: A Child's Gui...

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it was ok 2.00 avg rating — 1 rating
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“What is true of meat is true of all fat-and-protein pairs: they go together. Consider, for example, two near-perfect foods: eggs and milk. Both foods are a complete nutritional package, designed for a growing organism's exclusive nutrition, and must contain everything the body needs to assimilate the nutrients they contain. Thus the fats in the egg yolk aid digestion of the protein in the white, and lecithin in the yolk aids metabolism of its cholesterol. The butterfat in milk facilitates protein digestion, and saturated fat in particular is required to absorb the calcium. Calcium, in turn, requires vitamins A and D to be properly assimilated, and they are found only in the butterfat. Finally, vitamin A is required for production of bile salts that enable the body to digest protein. Without the butterfat, then, you don't get the best of the protein, fat-soluble vitamins, or calcium from milk. That's why I don't eat, and cannot recommend, egg white omelets and skim milk. They are low-quality, incomplete foods.”
Nina Planck, Real Food: What to Eat and Why

“In 2005, the American Journal of Clinical Nutrition reported that eating three and a half ounces (100 grams) of dark chocolate daily decreased blood pressure and significantly improved sugar metabolism by increasing sensitivity to insulin.”
Nina Planck, Real Food: What to Eat and Why



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