Book on good eat­ing hot off press

Waikato News - - News - An­nette Tay­lor num­ber8net­ The book is avail­able on­line at www.ama­ — search How To Use Your Pie-hole.

The Ro­to­tuna res­i­dent has pub­lished How To Use Your Pie

hole, a book which takes the food in­dus­try to task and urges read­ers to take con­trol.

“The food in­dus­try is deeply warped. The level of con­fu­sion over what to eat and what not to eat is es­ca­lat­ing at the same rate toxic ‘foods’ and ‘bev­er­ages’ invade the sys­tem. With the tow­er­ing level of con­fu­sion comes an ever-in­creas­ing level of dis­ease, med­i­cal bills and de­pen­dence on med­i­ca­tions.

“We need to be­come nu­tri­tion­ally lit­er­ate be­fore our state of health de­te­ri­o­rates fur­ther. No more yo-yoing and fad di­ets, no more frus­tra­tion and con­fu­sion.”

She be­lieves the nu­tri­ent value of food has be­come less im­por­tant and peo­ple now eat what is mar­keted best— with dev­as­tat­ing re­sults to health.

“In the book I talk about how I have lost many peo­ple to dis­ease, re­sult­ing from poor life­style habits. I lost both my par­ents, my grand­par­ents, my aunt and my step­mother be­fore my 21st birth­day. A long time ago I de­cided I wanted to do some­thing about the num­ber of un­nec­es­sary deaths and peo­ple suf­fer­ing with a poor qual­ity of life. This wasmy way of reach­ing out, a way to save more lives.”

The book is ded­i­cated to her mother Betty, who died in 2001.

The book took just un­der three years to write and was far more chal­leng­ing than she had imag­ined.

“It started off as ‘I’m go­ing to cross some­thing off my bucket list’ and es­ca­lated. I wrote from home in Ro­to­tuna, some­times at a cafe´, some­times in a park. I don’t like to sit still so that was the hard­est part for me.”

Con­trib­u­tors were worked with via email and skype— they were in three dif­fer­ent coun­tries. Friends with var­i­ous use­ful de­grees as­sisted with edit­ing and graph­ics and the book reached a new level when Amer­i­can car­di­ol­o­gist Dr Jef­frey Rosen­blatt came on board.

“I had worked with him back in 2003/2004 at a car­di­ol­ogy of­fice in Port­land, Maine. He was al­ways on the same path as me in terms of want­ing to help peo­ple live longer, health­ier lives, so I ap­proached him about con­tribut­ing once I had most of it writ­ten. Then things be­gan to snow­ball.”

Jen­nifer says she eats real food at home.

“Mean­ing un­pro­cessed, mostly or­ganic whole foods. I grow a lot from my own gar­den and make most every­thing from scratch. If it has a nu­tri­tion la­bel or a mar­ket­ing team be­hind it, I try to avoid it.

“One of my favourite quotes is from Jamie Oliver. ‘Real food shouldn’t have in­gre­di­ents; real food IS an in­gre­di­ent’.” She says the best ad­vice she can give peo­ple is to ed­u­cate them­selves.

“I list a whole lot of ref­er­ences at the end of the book, web­sites, other books, doc­u­men­taries etc that will help. How­ever, you need to make sure you’re ed­u­cat­ing your­self with re­sources that have your health in their best in­ter­est first and fore­most, not their pock­ets. And you’d be shocked at who doesn’t fall into that cat­e­gory — which is di­vulged in the book.”

It has a ‘ma­ture lan­guage’ rat­ing, she says. “So ex­pect to learn about nu­tri­tion and laugh your a** off at the same time.” A recipe book will soon sup­ple­ment the book, she says.

“But I’m go­ing to re­lax a bit first— hope­fully on a beach some­where.”

One ofmy favourite quotes is from Jamie Oliver. ‘Real food shouldn’t have in­gre­di­ents; real food IS an in­gre­di­ent’. Jen­nifer Babich

Jen­nifer Babich be­lieves we have lost touch with how to eat, and she’s done some­thing about it.

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