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In Part 5 of a 5-part series on Real Food: What to Eat and Why, we note that individuals can make some changes to eating local foods and less-processed foods, but U.S. farm policy needs to change before Americans’ diets change significantly. She convincingly reports the advantages of real versus industrial foods but doesn’t show how people on a large scale can get real foods.

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In Real Food: What to Eat and Why, author Nina Planck asserts that livestock raised on grass and in pastures is healthier and produces healthier meat, eggs and dairy products. Planck also praises raw milk as better than pasteurized milk. These aren’t always easy to find and can be very expensive.

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In Real Food: What to Eat and Why, author Nina Planck argues that “industrial fats” such as vegetable (soy) oil and corn oil cause of numerous U.S. health problems, especially heart disease, because their excess Omega 6 fats and oxidation properties promote inflammation.

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The congressional subcommittee that declined to reform farm subsidies has failed U.S. taxpayers and consumers by maintaining wrongheaded approach to agriculture. The regional news media hasn’t helped, either, in failing to keep readers up to date on this big, unsexy issue.

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Real Food: What to Eat and Why by Nina Planck proposes that the modern health issues result from industrial foods. That is, food that has been cultivated and processed using intensive chemical and physical processes unknown or unused before the 20th century. She says a return to eating grass-fed and pastured animals and their products–and away from Omega 6 intensive vegetable and corn oils as well as transfats–will restore the health of U.S. eaters. She fails to adequately address the role of inactive lifestyles, however.

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Foodroutes.org is raising money and giving away shopping bags and banners as gift premiums.

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