? Penguin Canada, 352 pages, $28.00
Adding to the knowledge offered in his previous two books, Thrive Fitness and The Thrive Diet, Brendan Brazier looks even closer at the foods we eat.
As an ultra-marathoner, Brazier proved that athletic performance on a vegan diet was accessible. He has helped guide people towards a plant-based diet through his books, lectures and his line of whole food nutritional products called Vega.
In this latest book, Brazier looks at some of the bigger issues, such as the toll on the environment through food production and how to gain a better understanding of the ratio between nutrients produced and the land, water, fuel, etc. needed. In a simple comparison it becomes clear when he explains why a hamburger costs more than an apple, the answer is food subsidies. The fast food hamburger that appears to cost so little while the organically grown apple seem expensive is actually misrepresented. Without the subsidies the real cost of meat production would skyrocket and the apple would seem a bargain.
Brazier introduces eight key components of good nutrition: alkaline-forming foods, antioxidants, calcium, electrolytes, essential fats, iron, phytonutrients and raw food. He delves into relative nutritional values of whole foods such as fibrous vegetables, flaxseed and legumes.
A large segment of the book is reserved for a collection of recipes. There are an enormous number of suggestions for drinks, breakfasts, meals and snacks. Some of them have come from restaurants like Gorilla Food in Vancouver that cater to the plant-based diet.
Even if you are not ready switch your entire diet, Brazier's approach will help guide you to improved nutrition that is better for you and the planet.
