Eat Naked: Unprocessed, Unpolluted, and Undressed Eating for a Healthier, Sexier You Paperback – May 9 2011
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Eat Naked is full of convincing arguments and practical tips for cutting the junk out of your diet and replacing it with real food-which is exactly what needs to happen."
-Mark Bittman, columnist for the New York Times and author of How to Cook Everything and The Food Matters Cookbook
"Eating naked has transformed my life completely, allowing me to lose unwanted weight and feel healthier and more powerful every day of my life. The increased energy I have supports my career and relationship growth, empowering me to live my dreams. For me, eating naked has become a way of life, the naked life!"
-April Kuramoto, client, yoga instructor, and BLYS Yoga Studio founder and owner
"Eating naked is not The Next Diet. It is The Last Diet. Purge your pantry and strip the junk from your shopping list, but beware: you will doubtless have to face the facts about your rotten little food habits. Mine was surimi."
-Nina Planck, author of Real Food: What to Eat and Why
"Margaret Floyd's Eat Naked is a clear and passionate call to nourish ourselves in a more simple, natural, and beautiful way. With just the right mixture of science and sass, Eat Naked delivers wise nutritional information that's easy to practice. In a world overloaded with conflicting dietary facts and systems, Margaret Floyd gracefully distills some of the best strategies for vibrant eating and living."
-Marc David, author of The Slow Down Diet and founder of the Institute for the Psychology of Eating
" Eat Naked is wildly intriguing. For all time, our ancestors ate food that was caught wild, grass-fed, fermented, unprocessed, whole, and natural. In the last hundred years, these necessary, nourishing human traditions have been lost, and we're largely at the mercy of Big Agriculture and the food industry. Eat Naked is a food revolution book that sets you free and also sets you on fire-free to live a long, fertile, healthy life of personal responsibility without disease, and on fire, because real access to whole foods is the newest civil rights movement that affects us all. Eat naked and thrive!"
-Mark McAfee, founder of Organic Pastures Dairy
"In Eat Naked , Margaret Floyd has created an easy-to-follow guide to optimizing your health. Drawing on basic principles, Floyd teaches her readers how to cook and eat for health, healing, weight loss, and for the pure love of food. Everyone should eat naked."
-Joshua Rosenthal, founder and director of Integrative Nutrition
"Empowering, and simplified to a doable matrix, Eat Naked gets rid of the fluff and complexity surrounding locally sourced, home-prepared eating and puts it within reach of anyone. What a wonderful contribution to this movement."
-Joel Salatin, co-owner of Polyface Farm
"This is a user-friendly, well-written book with sound and sensible nutritional information. The recipes are good, and easy, too!"
-Annemarie Colbin, PhD, founder and CEO of the National Gourmet Institute in New York, NY, and author of Food and Healing and The Whole-Food Guide to Strong Bones
"As a certified personal trainer, I thought I was eating a very healthy diet. When I worked with Margaret, I realized that I was not getting the proper nutrition that my body needed. Sometimes I can't believe that I can really eat butter and not feel guilty! I can't believe that after years of dieting, my weight has stabilized and I never feel deprived."
-Christi Schimpke, CPT, National Academy of Sports Medicine, client
About the Author
Margaret Floyd is a nutritional therapy practitioner, certified holistic health counselor, certified healing foods specialist, and certified member of the American Association of Drugless Practitioners. She lives in Los Angeles, CA, where she has a thriving practice, serving clients around the world. Visit the author online at www.eatnakednow.com ."
Top Customer Reviews
Aaahhhh, how about, eating with your bra & panties on, and probably also a girdle?
hopefully not one of those kimonos, we know why women wear them.
There's precious little that is truly naked about this book.
But let's give Maggie credit, she has a better understanding about unprocessed than most other authors/cooks I have read lately. On the other hand, way too many rules, way too many if's, and's, and buts (or should I say butts, ha ha).
in reality, if you're eating animals naked, you're killing them and then eating them raw, like lions, bears, and cannibals.
in reality, if you're eating veggies or fruit naked, you're pulling them out of the ground/grabbing them off a tree/bush, and chomping on them.
raw carrots, peas, beans, wheat, oats, potatoes, parsnips, & pumpkins, etc.
raw berries, apples, peaches, coconut, grapes, tomatoes, etc.
OK, OK, nobody is doing this. But that is what eating naked is really all about.
Any other posturing is just that, posturing.
And in the end, Maggie has a whole chapter on beverages, sweeteners, and condiments.
This totally undermines her book, imo.
The only naked beverage is water.
There is no such thing as a naked sweetener,
Some condiments (e.g., mustard, relish, sauerkraut) are better than others, but none is naked.
in summary: unprocessed - YES, processed - NO.Read more ›
EAT NAKED is one of those book, that looking back to when the early discussions about eating and living healthy was just a brief, fringe conversation, you'd guess most certainly that this book (and author) would have expedited our national transformation by decades.
This is a marvel of book.
Margaret Floyd, a transplanted Canadian who resides in sunny California has undertaken the Herculean task of writing a book that must distinguish itself from a plethora of books on this once-shunned topic. She uses personal anecdotes from her life to accentuate the importance of being informed about what to eat and think about the process of where and how food is manufactured.
And, just so that you know, none of her personal stories are steep in any kind of maudlin recollections of excessive or abusive habits.
What you'll find inside, however, in both tone and expertise, is simple-to-understand language about foods: it's makeup and its effects on the human body and commonsense alternatives.
******* ********* **********
I have always been confused by the subject of "fats." Is fat and cholesterol the same thing? How many kinds of "fats" are there? What're the names of fats? Which one is the good one? Which one am I supposed to avoid at all costs? (Which one, I could never remember.) In three short pages, all of these questions are cleared up.
What about eggs and dairy? Are these healthy? And, what about the nagging question of animals that are injected with hormones and chickens that are physically altered.Read more ›
Most Helpful Customer Reviews on Amazon.com (beta)
The book covers many topics and the chapters relating to food each cover one primary group (produce, meat, dairy, fish, fats, grains, and beverages). Each of the food chapters discusses health issues relating to that food, what to look for when buying it, and the best ways to prepare it. It's all very easy to read and understand, but some of it (such as buying raw un-pasteurized milk and getting beef from grass feed cows) may seem overwhelming, or impossible to do in reality. The author is aware of this though, and suggests transitioning your eating style over slowly so that it's not daunting. Indeed, I've made a few switches to my diet since reading the book. I thought I was doing well already, since I eat very little processed snacks and buy mostly organic, but my breakfast of orange juice and boxed cereal was cited as being a bas idea because of all the sugar. I have started eating steel cut oatmeal with honey along with a glass of whole milk instead, and I've already noticed a difference in my energy level in the morning. I don't have that crash as soon as I get to work. Eventually, I will add more seafood, beans, and even more fruits and vegetables to my diet as the book suggests.
Also covered are why you should eat this way, how you can shop and cook this way, and last, but not least, why you must also allow yourself to indulge from time to time. This part is very important because, as the author acknowledges, if anything is too rigid you'll want to quit. She suggests you eat naked 80% of the time and indulge 20% of the time, and when you do that you really enjoy it!
Lastly, there are lots of simple recipes included that I am eager to try out, especially the salad dressing, cold cereal, and mango coconut ice pops. Most of the recipes contain helpful hints from either the book's author, or the chef who created them.
All in all...a simple and straightforward way to improve the quality of your diet.
The basic argument she poses is that the way we prepare foods and process them before we eat them has fundamentally changed - and changed to the worse. She makes the argument that we should learn to enjoy naked foods - foods that have not been chemically and industrially rearranged; foods that rely on natural ingredients and natural ways of processing them. The return to us would be that we would be much healthier, and also, as a beneficial side effect, also lose more weight.
Many of her arguments have been made by many others in many other forums. The nice thing about this book is that she collects all of this information into one short book and accompanies it with about forty recipes that contain her recommended approaches to eating. While I have yet to attempt any of these recipes myself, looking them over, there are many that I would make without feeling like I am forcing myself to adopt any strange methods or foods.
I remember when I had the epiphany of how processed foods have become and starting to wonder myself whether this is good and where it is all leading. I was getting heartburn with regularity after lunch. As I hunted down the possible source of this problem, I noted everything that I was eating or drinking and a pattern formed of the heartburn showing up an hour or two after consuming a particular brand of bottled water. Water? So, I looked over the bottle more carefully and noted that there was a list of ingredients. Wrap your mind around that: A bottle of water had a list of eight ingredients in it. Not only that, but almost all of them various chemicals. A quick experiment proved that the source of my heartburn was that particular brand of bottled water and the problem has now been resolved. Of course, that led me now to check the list of ingredients on many things that I purchase much more carefully. I have been noting how many chemicals are in all of our packaged foods and how few natural ingredients are present. Others have noted how high in sugar, salt, and fat are all processed foods and that cannot be good for us either. In my own examination, I've noted that many of the ingredients used are corn-based and corn is not very digestible by humans.
This book confirms many of my anecdotal findings and adds various sources of research to it to suggest that this is the way that we've gone wrong. After all, she asks, why would we want to consume Cottonseed oil - a processed by-product of an inedible substance? Yet you will find cottonseed oil in many foods. Her prescription is to avoid them if at all possible. Go back to eating like our grandparents used to do by buying local ingredients that have been minimally processed; preferably organically grown; and use them to create your meals. A repeated recommendation is to frequent your local farmers market and to purchase organic produce. The organic recommendation comes from the fact that those farmers use much less chemicals in their growing operations and, in the case of meat or poultry, tend to allow their animals to live their lives eating more natural ingredients and more space and natural living conditions than factory-grown animals.
Much of what she writes is intuitive and obvious. The advantage of this book is that all of it is placed in one location where it's easily referenced and the arguments that she makes are coherent and logical. The additions of the recipes and the bibliography allow you to test out her recommendations and challenge her research by going back to the primary sources. As far as I am concerned, her arguments are sound and I will definitely be changing some of my own eating habits as a result. While I have noted that many of her arguments are not original, I was still quite startled to read her chapter on cooking oils and the recommendations against using some of the more available products in the supermarkets. After thinking about it for a while, I cannot fault her recommendation but believe instead that it shows just how prevalent the attitudes of wrongful-eating have been ingrained in us.
All of this is why I believe that this is a book that should be read by many. I am giving it five stars for the clarity of the writing, the call to action that it contains, and even the humor in which she approaches the teaching task that she has allocated to herself. I was even amused and encouraged by her various anecdotes involving her life and previous beliefs. I heartily recommend that you start eating naked as well.
Right up front, the author states that the book is not a diet book. The ideas in this book create a lifestyle for the long term. While there are recipes and cooking tips in the 2nd half of the book, the 1st half of the book is what got my attention. This is pretty much the basics of eating naked.
The author makes a lot of sense when she talks about how eating food that is highly processed with all the "extras" like flavorings, preservatives, colorings and additives are contributing to America's poor health, excess weight, low energy levels, and a host of other health challenges that face us every day. Changing your lifestyle to eat naked means that you are committing to eating foods that are whole, unrefined, organically grown, fresh, unprocessed, and grown locally when possible. Then she goes into a lot of detail on the various food groups you eat showing how naked foods really are better their processed equivalents. I learned a lot of interesting facts that I had not even thought about.
The author points out that your body knows what it needs to be healthy. When you eat mostly naked foods, your body will find its natural equilibrium and you won't be tempted to overeat. Your cravings will diminish and you won't feel deprived or starved. When you are truly nourished, your body can find its natural, optimal health and the pounds you want to lose will go away on their own accord. In other words, you are not looking at calories or dieting. Sounds great to me!
From here, the author goes into some great overviews of some of the bad things we eat. Things like hydrogenated and partially hydrogenated oils, trans-fats, high fructose corn syrup, artificial sweeteners, sodium, and even soy are covered. What I liked about this part of the book is that the author brings the principals of why these kinds of foods are not good into language that anyone can understand. These additives extend shelf life, bind food, enhance flavor, and alter the nutritional makeup of the food it is in. This is good for the company processing and selling this stuff, but is not good for the health and nutritional integrity of what we are eating.
From here, the author covers the science of the different naked food groups. She covers topics like naked fresh produce, naked meat, naked dairy and eggs, naked fish, naked fats, naked grains/beans/nuts/seeds, naked beverages/sweeteners/condiments. Each of these groups has its own chapter where she goes into lengthy details that cover issues like organic versus non-organic, ethics of meat and fish farms versus letting animals roam freely, raw versus pasteurized, good fats versus bad fats (its not like you were always taught), inflammation in the body caused by foods, and many very interesting factoids that kept me interested through the whole book.
As an example, the author has a section on eggs. Our family eats a lot of eggs, and we like to buy the jumbo eggs at the store. Did you ever wonder about jumbo eggs? Do they come from big chickens? I discovered that extra large or jumbo eggs come typically from chickens who are forced to molt by being starved for several days. When hens that have been force-molted start to lay again, they lay fewer eggs but the eggs are bigger. This is a terrible practice, and I will not buy these kind of eggs again. When you buy your eggs, try to get them from a local farmer and ask the farmer if he molts his hens. This is just one of the many interesting factoids you will find in this book.
The second half of this book covers how to transition to a naked diet (it is not cold turkey), shopping for naked food, and cooking naked food. There are many great sounding recipes covering the making of your own condiments, salads, soups, entrees, breakfasts and desserts using naked food ingredients. The author discusses how to find sources for your new grocery list.
I could go on and on, but the bottom line is that this is an unusual book about food that emphasizes pure and natural foods that would be considered green and more healthy for us and the planet. The author presents a lot of interesting facts about food that I never knew - and I thought I was well versed in healthy eating. The nice thing about this author's attitude is that she doesn't tell you that you have to quit your current lifestyle cold turkey and do what she says. She actually advocates moving slowly from your current diet to a naked diet so it is not such a shock. How you do it is completely up to you. She gives you the basics to help you make your decisions intelligently. To her, there is no one right approach. Each of us is different and make changes in our own way and at our own pace. The important thing is that you know where you are headed and that you take the next doable step. If you persist, you will be eating naked and over-processed foods will be a thing of the past.
Now excuse me while I go check all the food labels in my house and clean out all my cupboards. I need to make a new shopping list.