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The Case Against Sugar

ABOUT THE CASE AGAINST SUGAR

Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans’ history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.

PRAISE FOR THE CASE AGAINST SUGAR

“Required reading not only for every Parent, but for every American.” Katie Couric

“A riveting history of ideas, a clear analysis of evidence, and an utterly persuasive argument that sugar is the new tobacco. Taubes methodically explains why sugar- not sloth, not fat- accounts for our unprecedented levels of obesity, cancer, diabetes and heart disease.” Gretchen Rubin

PODCAST

BOOK CLUB RECIPES

Serves 4
INGREDIENTS
  1. 1 block firm tofu
  2. 1 tablespoon corn starch
  3. 1 tablespoon coconut oil
  4. 3 cups eggplant, chopped
  5. 2 baby red bell peppers, sliced
  6. 1 jalapeño pepper, sliced and de-seeded
  7. 3 scallions, sliced
  8. Salt, to taste

 

FOR THE BLACK PEPPER SAUCE
  1. 1 tablespoon soy sauce
  2. 1 tablespoon white rice vinegar
  3. 1 tablespoon sesame seed oil
  4. 1 tablespoon sugar
  5. 1 tablespoon ground black pepper
  6. 1 teaspoon garlic powder

 

INSTRUCTIONS
  1. Using paper towels, press out excess water from the tofu
  2. Then cut the tofu into 1″ cubes
  3. In a large bowl, add the tofu cubes and dust them with the corn starch. Toss the tofu in the bowl so that they’re all evenly coated with the starch
  4. In a large pan, heat the coconut oil, and add the tofu pieces
  5. Cook for 5 minutes on each side over medium heat
  6. While that’s happening, combine all the ingredients for the black pepper sauce in a bowl. Mix well.
  7. Once the tofu has cooked, add the eggplant and peppers to the pan, and drizzle the sauce onto all ingredients
  8. Cook for 10 minutes on low-medium heat, with the lid on
  9. Finish off with fresh scallions and salt, to taste
Serves 4
INGREDIENTS
  1. 1 tablespoon olive oil
  2. 1/2 medium onion, chopped
  3. 1 jalapeño pepper, chopped
  4. 4 garlic cloves, chopped
  5. 1 medium carrots, chopped
  6. 2 medium tomatoes, chopped
  7. 1 tablespoon tomato paste
  8. 1/2 cup peanut butter
  9. 4 cups low-sodium vegetable broth
  10. 3 cups collards, chiffonade
  11. 1 medium sweet potato, chopped
  12. 1/2 lemon
  13. Salt, to taste

 

INSTRUCTIONS
  1. Start by heating olive oil in a large pot, and then add the onion, pepper, and garlic cloves
  2. Sauté for 1-2 minutes or until aromatic
  3. Now add the carrots, tomatoes, tomato paste, and peanut butter, and sauté for another couple of minutes
  4. Add the vegetable broth, mix well together using a large spoon, and cook over medium heat with the lid on for 20 minutes once that is all done cooking.
  5. When the cooking is done, allow the mix to cool and add to a blender or food processor. Blend until smooth
  6. Now add the puree back to the pot, add the collards and sweet potato, and cook with the lid on for an additional 20 minutes over low-medium heat
  7. Finish off by squeezing the juice of 1/2 lemon, and adding salt to taste. Enjoy!
  8. Optional: Garnish the stew with chopped peanuts and enjoy with a side of brown rice!

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