Wheat-X2-for-blog

  Yesterday the Washington Post published my article “No Food is Healthy, Not Even Kale.”   Don’t forget to join me online for this Wednesday’s Free Range chat at noon EST at live.washingtonpost.com.     If you liked this post, then you will enjoy these links: My past posts on Roasted Chicken Provençal, New Cooking App: Feast, and Happy New Year. Other recent rants: Cook Your Own Food: Eat What You Want, Is the Government Right This Time?, Food Fascism. The ever-popular post on America: Too Stupid to Cook . Books you should check out: The Third Plate, The Omnivore’s Dilemma, and Real Food: What to Eat and Why. © 2016 Michael Ruhlman. Photo © 2016 Donna Turner Ruhlman. All rights reserved.

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Flatiron-Steak3

    About goddam time. Finally people are starting to make sense. Two pieces in the NYTimes were back to back on the “most emailed” list when I checked yesterday morning. The first, and most important, was Aaron Carroll’s piece on how to eat sensibly: Red Meat Is Not the Enemy. The entire reported essay can be summed up by a large study cited with this rather obvious conclusion: “Everything we eat is associated with both higher and lower rates of cancer.” Ha! Take that, all you nutritional gurus. I need to write that again: Everything we eat is associated with both higher and lower rates of cancer. The author is a professor of pediatrics at Indiana University School of Medicine. He blogs on health research and policy. His advice? Find a diet that works for you. Read On »

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Salt and fat does a body ight or wrong? Photo by Donna Turner Ruhlman

  I’m on the road all week so I am reposting this, in light of the new governmental recommendations on what we should and should not eat. The Times article noted in the post, interestingly, is from almost exactly two years ago. —M.R. Originally Posted March 14, 2013 I’d have thought that an article in last Sunday’s New York Times Magazine, Eat Your Heart Out by Gretchen Reynolds, would have made me happy. I’ve long argued that America’s terror of fat and salt is misguided and blown grossly out of proportion. But all the piece did was make me mad. It notes a study that found that men with heart disease who reduced their intake of meat and saturated fats and increased the polyunsaturated fats in their diet were more likely to die of a heart attack than the Read On »

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Egg-for-blog

    The government and a committee of docs and PhD’s and other really smart people are reversing two generations of recommendations on how you and your family should eat. It’s OK to eat eggs. They’re not a silent killer. The news arrived last week. This opinion piece on what the new guidelines mean is particularly good (by Nina Teicholz, author of The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet—how did I miss this?! A girl after my own heart; think she’ll join me in my quest to make July national Butter-Is-a-Vegetable Month?).   Look at these delicious dishes above, all photos of the egg by Donna, featured in my love song to the egg (I especially love the sun-like yolk at top). For two generations we were told that eggs, a miracle of economy, nutrition, utility, Read On »

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carrot

  It’s been a busy year. I published two books, How To Roast this past fall, the first in a series of technique books, and a big book on the Egg this past spring. I continue to love the dialogue that some of the opinion pieces here inspire; I’m gratified by the enthusiasm with which the Friday Cocktail Hour was greeted (and lamented … perhaps it will return). And people enjoy the recipes when they appear, whether from me or a guest poster. The following are the top-rated posts from 2014, and all of these categories are represented. The Opinion Posts, on our health and the importance of cooking, both reported and rant-only: Don’t Eat Healthy Carb Confusion: An internist at the Cleveland Clinic, who has a deep interest in nutrition, talked to me last summer about Read On »

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