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Title: The End of FoodAuthor: Thomas F. PawlickLength: 256 pages Rating (out of 5 ): Overall Score: 4 Readability: 4 Quality of Research: 5 Ability to Spark Change: 4   Overview Thomas F. Pawlick is an awarding winning investigative food journalist and a dedicated organic farmer in Canada. While many books focus solely on the US, Pawlick gives a refreshing view from someone on this side of the border and provides interesting statistics on the Canadian food industry. Pawlick begins with a simple trip to the grocery store in which he discovers how one of his beloved foods – the tomato – has changed. He takes an investigate journey, which leads him to the meat and dairy industries as well as big chemical companies. He discovers that many things have been added to the food we eat and science has decided that size, uniformity and maximum profits have outweighed nutrition. Because of this, there’s a steady decline of vitamins and minerals in the produce we grow. This is a tell-all book in what will happen to us if something doesn’t change with the way food production is done. Key takeaways There is a systematic degeneration of our food For many years, scientists (paid by big business) have been making food to grow quicker and cheaper in order to maximize profits. With all of the vast nutrients we need in our soil to grow food, scientists have decided to only focus on nitrogen, phosphorous and potassium (NPK). This decision not only affects the food that is grown, but also the animals who rely on it to grow. For instance, let’s take chicken. Many of us try to consume poultry as a way to avoid red meats. However, the chicken we consume today (in white and dark meat) has lost 52% of its vitamin A from previous years. White meat has also lost 40% potassium; dark has lost 25%. However, white meat has gain 33% more fat and 20% more sodium and dark meat has gained 54% fat and 8% more sodium. Vegetables do not fair any better. For example, broccoli has lost 45% vitamin C but has gone up in carbohydrates by 14%. There’s a prevalence of genetic engineered foods in our ecosystem By now the talk of GE foods along with GMOs is catching the public’s attention. The term ‘genetically engineered’ refers to the manipulation of DNA, which involves taking foreign genes and placing them into another organism, changing the overall nature of that organism. The concern with this is that when it was accepted by industry, they began using it in our food system without testing it for long-term effects. Now, we’re learning that these antibiotic resistant foods have been linked to numerous health issues. Allergic responses have been on the rise since their introduction as well as gluten intolerances, Celiac disease, irritable bowel syndrome, Crohn’s, lactose intolerance and many others have been coming forward since the 1960s. Pesticides wreak havoc on our system We are now at a point where agriculture is the number polluter of our waters in North America. On an average farm, the constant use of pesticides, fungicides and herbicides are used on the crops themselves, while many others are used on the soil and in the storage of our foods during transport. The EPA warns that roughly 60% of all herbicides, 90% of fungicides and 30% of insecticides are carcinogens. Our overall usage of these has more than doubled in the past 35 years and has been accumulating in our water supply, our food and in our bodies. What’s more, when a watchdog catches wind of a serious health risk from one of these compounds, the company who makes it can send production overseas to a country where no such regulations have been implemented. This inadvertently creates a boomerang effect because those countries start to use it on the foods we then import. Personal thoughts This book was been a great read; it presents information from a Canadian perspective and has sparked me to change my lifestyle and follow a path for holistic nutrition. In our busy lifestyles, we don’t often take the time to think about our food other than how we’re going to prepare it. There are no seasons anymore in the grocery stores, there is little variety and no one seems to think about how the food actually got there in the first place. Knowledge is power – this book will hopefully spark some change in your own life and help you make better decisions about your health and nutrition. About the reviewer Matt Daley is a holistic nutritionist with Village Juicery and is completing his studies at the Canadian School of Natural Nutrition.

Title: Super Immunity Author: Dr Joel Fuhrman Length: 295 pages Rating (out of 5 ): Overall Score: 5 Readability: 4 Quality of Research: 5 Ability to Spark Change: 5 Overview Dr. Joel Fuhrman is a family physician who has dedicated his career to prevent and reverse disease through natural and nutritious means. This book was an excellent read and it will be a good addition to anybody’s health and wellness library - whether you’re a nutrition newbie or an expert in the industry. Dr. Fuhrman does a good job in reminding us how connected we are to the planet and how we rely on it to sustain us. He sets out examples of how small lifestyle changes can lead us away from pharmaceuticals, pharmacies and even the flu and he is not shy to share his honest opinions of the current food and medicine systems. The book covers a wide range of topics from pregnancy to a super immunity in the late stages of life. When asking someone until what age do they see themselves living to, there is almost always an easy answer given. When the follow up question is asked: “In what state of health do you see yourself in at that age?” the sudden mortality of our immortal 20s comes rushing back to haunt us. Through reading this book, it is Dr. Fuhrman’s goal to guide us through lifestyle changes that will aid us in aging with grace, rather than illness, aches and pains. Key takeaways So many of the most common diseases and conditions of our times are the result of our Western diets and the quality of the food available in our food system today. As a result, these can be prevented or avoided by addressing these shortfalls. For example, this book shares real studies which show strong links between pesticides from foods and certain diseases. Pesticides used on crops including corn, apples, pears, grapes, berries and peaches have been associated with ADHD, behaviour problems and neurodevelopmental deficiencies in children. These can be avoided by finding organic produce or those from trusted local purveyors. If greens are the king of Super Immunity, mushrooms are the queen The compounds found in mushrooms enhance the activity and function of natural killer T cells, which detect other cells that are infected or damaged, and attack and remove them. A diet of white, cremini, portobello, oyster, maitake and reishi mushrooms have all been shown to have anticancer effects, preventing DNA damage and slowing cancer cell or tumour growth. Eat more angiogenesis-inhibiting foods Angiogenesis is a complex physiological process by which new blood vessels are formed from previously existing ones. The growth of fat cells and tumours are dependent on angiogenesis. Many plant foods contain natural angiogenesis inhibitors that can prevent tumours from growing and fat cells from expanding, as well as prevent inflammation and inhibit the development of cancer. Angiogenesis-inhibiting foods are: Onions, citrus, cruciferous vegetables, ginger, mushrooms, omega 3s, spinach and turmeric. Reach for zinc when you’re sick Zinc can replace many of the commonly sought after over-the-counter remedies. Research shows that taking zinc can decrease incidences of pneumonia and antibiotic use and can decrease the duration of colds and flu by a day or more. Foods that are high in zinc are: Beans, pumpkin seeds and whole grains, such as quinoa, kamut, buckwheat and amaranth. A Super Immunity diet can be diverse and delicious We’ve seen a lot of books with recipes in the back, but nothing as comprehensive as Dr. Fuhrman’s version. The recipe section covers everything from breakfast to dessert and includes salads, dips and soups. These recipes are more versatile, well thought-out, and accessible as well as tasty. Personal thoughts As a holistic nutritionist, I am thankful to have come across this book; it will be something I keep coming back to for many years to come. Super Immunity confirmed for me what we are trying to achieve at Village Juicery: to help our community gain access to this level of natural, plant-based nutrition and feel empowered so they can be the best version of themselves. About the reviewer Matt Daley is a holistic nutritionist with Village Juicery and is completing his studies at the Canadian School of Natural Nutrition. Editor’s note: Super Immunity was one of the key inspirations for Village Juicery. This book helped us understand the merits of a plant-based diet and the benefits of juice as a source of readily available nutrition. It inspired us specifically to create juices like Be Clean, Be Strong and Be Green.