Next to books I guess I like food best. There are a lot of foodstuffs I’m not keen on – tripe isn’t going to happen and I don’t see the point of sweetcorn – but on the whole I enjoy my food. As a younger woman I seemed to be able to eat and drink as I pleased without making much difference to my weight or size but time (and probably hormones) have put paid to that. These days I try to eat more healthily (and sustainably), with lots of fruit and veg and take more exercise – let’s face it, I need to live as long as I can because authors just keep on writing books I need to read. So, when I was at an Orion publishing do earlier this year – meeting authors, eating canapes of possible healthiness and sipping the odd glass of mineral water* – I did grab quite eagerly at the new book by James Wong.
This isn’t a book about faddy diets, self-denial or shaming anyone’s food choices. What it is about is making the healthiest choices on everyday ingredients, making little improvements and being better informed on the facts about health. Some of it I was aware of – we’ve been on brown rice and wholemeal pasta for quite a while now thanks to Weight-Watchers Pro-points – but other bits were new information. Who’d have guessed that there was so much nutritional difference between a Golden Delicious and a Braeburn apple? Or that I’d unconsciously always been drawn to the healthier variety? There are plenty of interesting looking recipes – so you know what to actually do with that ultra-healthy purple-fleshed sweet potato – and beverages are not neglected. While not encouraging too much indulgence at least Wong mentions some health benefits of some wines and beers (when used in moderation of course). Again I’m slightly smug that my favoured wines (Syrah, Merlot, Pinotage…) are on the better end of the scale.
The science behind Wong’s claims is clearly explained – the man is a Kew-trained botanist so knows what he’s talking about here – and I never felt like I was being preached to. If a food is healthiest frozen or microwaved then Wong lets us know. Processed foods are not the enemy and organic isn’t necessarily healthier (or affordable for many). This is a book which is practical and realistic in trying to improve health through diet – choosing smaller mushrooms and redder peppers isn’t going to make me live forever but it can help me be just a little bit healthier, with little effort, and may even save me a few pennies. Win win I think!
*Okay, I lied about the mineral water but I’m sure they were serving a nice, polyphenol-charged, Merlot…