True and False About Diet
by Anita Supe
I’m very excited about the release in Croatia of the book True and False about Diet. This is a book that you will want to read in one sitting; it is interesting and leaves no one indifferent. Not meant to be an encyclopedia or scientific work, it is rather a collection of articles by nutritionist Anita Supe, a Croatian living with her family in Sweden. The book is her debut and for our readers makes a real splash.
If it were possible to place between the same covers the anthropology of Paleolithic times, thousands of years of experience of healthy traditional cultures that were studied by Weston A. Price, low-carb, high-fat modern clinical practice in Sweden and the health problems of modern man since he included in his diet foods that have existed barely a hundred years, then True and False about Diet is definitely the book of an author who dares. Anita Supe it that kind of author. Her articles are simple, informative and uncompromising.
There is hardly anyone who does not own at least one book about healthy eating. But this book also includes information that no recognized Croatian authority in this area either mentions or clearly represents in one place, apparently inhibited by some suspicious codexes or due to possible threat to his own professional career.
To whom would I recommend the book? First, to those who already follow some kind of “healthy eating” to save money and health. Then to vegetarians and vegans, so that even they, within their beliefs, can improve the quality of their lives and the lives of their families. To Croatian professionals and institutions to see that the “ice is broken”—as a kind of incentive to resist those meaningless, imposed and harmful dietary guidelines drawn from the United States, where they have experienced a fiasco. Then, to those who would like to start with a healthy diet because it’s really liberating to know that a healthy diet does not mean buying expensive and often exotic foods, but is primarily a matter of choice between foods that we eat every day anyway, such as a choice between butter and margarine, red and white meat, whole and lowfat cheese, but often degenerates to a kind of silliness—such as suggestions to boil milk, or eat raw grains or various cereals and soy-based foods that imitate meat, milk or eggs.
Many subjects are covered: how to lose weight without being hungry while improving your health; why saturated fats are healthy; what are fat-soluble activators; how to neutralize antinutrients from cereals, legumes and seeds; how to fight candida; raw milk; gluten and celiac disease; and the dangers of soy.
I hope this book is going to be an introduction to the author’s professional career.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Summer 2012.