Book Review

The Guide to Healthy Eating

David Brownstein, M.D. & Sheryl Shenefelt, C.N.
Healthy Lifestyles, Michigan, 2006

Dr. David Brownstein teamed up with certified nutritionist Sheryl Shenefelt and together they created a delicious book, which will empower readers to make better and healthier food choices.

This easy to read paperback book answers the daunting question, “What should I eat?” The book highlights carbohydrates, sweeteners, fats, oils, proteins, nuts, seeds and salt. It provides shopping hints, food preparation ideas, and over fifty recipes. It also references many phone numbers and websites to assist you in locating organic food items in your area.

In Dr. Brownstein’s words, “Food is medicine.” If we consume whole, unprocessed foods, then our health will improve and the amount of drugs in our medicine cabinets will decrease. We can avoid chronic illness, strengthen our immune system, and gain increased energy in the foods we eat, if we choose them wisely.

Unprocessed, unrefined sea salt, which contains its original minerals, brings out the natural flavors of food and is a good food choice. Healthy foods can be tasty and delicious. Not everything sold in a grocery store is good for us and our food choices dramatically affect our health. We must read labels and be selective in what we choose to put into our mouths.

Dr. Brownstein states that refined sugar depletes our body of vitamins and minerals and depresses the immune system. We should therefore avoid brown sugar, powdered sugar, white sugar, turbinado sugar, and the ubiquitous high fructose corn syrup. Instead, we should use natural sweeteners, which can sweeten our food and provide vitamins and minerals. Some natural alternatives include: agave nectar, fruit, honey, maple syrup or sugar, molasses, rapadura, stevia, sucanat, and xylitol.

I recommend this book for both laypeople and healthcare providers. It provides a good basic understanding of what you need to know so that you can make food choices with confidence.

Reviewed By:  Betty Jo Grajeda, MD
In:  July 2006