Real Food Fake Food

What You Don't Know, What You're Eating, & What You Can Do About It

By: Larry Olmsted 

What makes champagne, champagne?

What makes the real Parmagiano-Reggiano so special, and why is the one you purchased from the store likely full of wood and actually considered a 'knock-off'? 

Why does Europe have laws around food purity that the United States simply does not? What are they?

Why does real maple syrup always come from Vermont? Is the quality and taste the same from a maple tree in Indiana?

Does the salty sea air of a region have any effect on the food grown nearby? How about the noise of traffic?

Why does corn grow better, taller, and tastier in Nebraska than in Connecticut?  Is this why Italian food laws are so big on 'terrior'? What does "terrior" even mean?

Why does 'grass-fed' not necessarily mean 'pasture-raised', and does it make a difference in the outcome, the quality, and the nutrient density of the end result? 

These and so many more questions are answered, or at least thoroughly researched and explained, in this book. 

Happy reading.