1283. Breaking the Food Chain: A Simple Guide to Better Health/Jack Chou/2002



About the Author : ix

About the Artist: Paul Kuo xii

Guide to the Reader xiii

Acknowledgments xv

Part One: Setting the Table: Why We Eat What We Eat 1

Chapter 1: English Cooking: Root of the American Diet 3

Early English Foods 3

Fast Days and Fish 4

English Love of Meat 5

Spit Roasting 5

Porridge – Food for the Poor, Healthy for All 6

Potatoes and White Bread 6

High Life Tradition 7

Early American Food 8

Living Off the Land 9

Effects of the Industrial Revolution 9

Breakfast Cereal, the Father of Processed Foods 10

Fast’Foods for Today’s Lifestyle 11

Modern American Foods 11

Winning Strategies 11

Conclusion 12

Chapter 2: Food Processing: A Lesson from the Shrimp 13

The Technological Revolution 13

Danger of Depending on Technology 14

Differences between Natural and Processed Foods 15

Examples of Pharmaceutical Grade Foods with Elements Removed 16

Food or Medicine? 21

Healthy Diets, an Oxymoron 22

A Lesson from the Shrimp 22

Instant Weight Loss 23

Simple Minded 24

Too Lazy to Do It Right 24

Consequence of Affordable Fast-Foods 25

Vulnerable Population 25

Interesting Old Custom 26

Chapter 3: Old Wisdom 29

New Knowledge and Old Wisdom 29

Medicinal Value of Foods 30

Chinese Medical Wisdom: Yin and Yang in Balance 31

Similar Concepts from the West 33

Too Scientific for Our Health 34

Body Warmer Tradition 35

Best of Both Worlds 35

Part Two: Food for Thought: Modern Foods 37

Chapter 4: Salad 39

Is It Good to Eat Like a Rabbit? 39

Raw Versus Cooked Foods 40

Three Reasons Why Foods Need to Be Cooked 41

Playing the Hand that Nature Dealt Us 44

Remember Fermented Foods 45

Eat Veggies for Your Health 47

Chapter 5: Animal Farm 49

Grains Are for People 49

Our Abundant Meat Supply 51

Animals As Machines that Convert Grains to Meat 51

Natural Ways to Raise Animals 53

Did You Ever Try Beijing Duck? 56

Naturally Grown Meat Versus High-Tech Meat 56

Meat As Part of a Balanced Meal 57

Are We Animal Farming Our Babies? 58

What Is Baby Formula? 59

Chicken Breasts Grown on Chicken Trees 60

Chapter 6: Sugar 61

Where Does Sugar Come From? 61

Pharmaceutical Grade Sugar 63

Dulling Our Sensitivity to Sweetness 63

Artificial Sweeteners 64

Don’t Throw the Baby Out with the Bath Water 65

My Sweet Experience 66

You Don’t Have to Give Up Sweets 69

Part Three: Food for Thought: Better for Us 71

Chapter 7: Staple Foods: Rice 73

Rice Varieties 73

Bread Versus Rice 75

Automatic Rice Cookers 76

Brown Rice for Your Health 77

Various Ways to Eat Rice 78

Chapter 8: Tea 81

A Brief History of Tea 81

Health Benefits of Tea 82

Not All ‘Teas’ Are Created Equal 84

What Is Tea? 84

Quality of Tea 85

About Decaf Tea 86

How to Make a Cup of Tea 86

So What Is Real Tea? 87

Reality Check 88

A Word About Ginseng 90

Folk Wisdom 90

Chapter 9: Herbs and Spices 91

American Spices 92

Asian Spices and Saute Seasonings 97

Part Four: Serve It Up 101

Chapter 10: Let’s Start Cooking 103

Eat a Variety of Food 104

How to Cook Vegetables Essential for a Healthy Diet 104

Rice and Automatic Rice Cookers Again 105

More About Cookware 105

Basic Pantry Items 106

An Example: Stir-Frying Broccoli 107

General Guidelines 109

Why Not Try Some New Veggies? 110

Cutting Vegetables Ill

Prepared Fresh Veggies 112

A Few Exceptions 112

Stir-Frying Meat 113

Vegetables with Meat Dishes 115

More Ways to Cook Meat 116

Chunky Meat 116

Soy Sauce Stew Dishes 118

How to Cook Spare Ribs 119

Use Your Automatic Rice Cooker to Cook Meats 120

Another Way to Slow-Cook Meat 120

Crockpot or Slow Cooker 121

The Rice Cooker as a Steamer 121

Meatballs 121

Curry Mix, a Tasty Meal 122

Sea Food 123

Stir-Fried Shrimp 123

Pan-Fried Fish Steak 124

Chilean Sea Bass Dish 124

Join the Devil 125

Chapter 11: Stocks, Soups, and Porridge 127

How to Make Stock 128

Soups 129

A Quick, Healthy Soup 130

Chicken Soup 130

Ready-Mix Soup Base 131

Porridge 132

The Benefits of Porridge 132

Basic Porridge 132

Gourmet Porridge Meal 133

Simple, Plain Porridge 133

Fancy Porridge 134

Light and Bland Porridge Meal 134

Dishes to Accompany Porridge 135

Chapter 12: Fermented and Marinated Vegetables 139

Lacto-Fermentation: the Benefit of Lactobacilli 139

How Does Fermentation Take Place? 140

As a Mouth-Watering Side Dish 140

You Have to Make Them to Get the Real Thing 141

Basic Fermentation Principles 141

Taiwanese Fermented Cabbage 142

Marinated Vegetables 143

Simple and Delicious 144

Broccoli Stems 145

Extra Dish for Every Meal 145

Part Five: Eating and Living in a Modern World 147

Chapter 13: Meal Time 149

Differences in Food Choice 150

An Endless Repertoire of Dishes 152

How to Eat a Meal

A Good Old-Fashioned Dinner 153

Modern Asian Meals 154

Make Changes Gradually 155

Plan One Week at a Time 155

A Weekly Planner 156

Breakfast 158

Lunch 159

How to Eat and Stay Healthy 160

Stay Away from Deep-Fried Food 160

Don’t Drink Sodas 161

Start with the Veggies 161

Choose a Good Restaurant 161

Don’t Assume Any Ethnic Restaurant is Healthier 161

Order Simple Dishes (It’s Healthier and Usually Cheaper, too!) 162

Try a New Place 162

Conclusion and Checklists 163

Chapter 14: Unfamiliar Foods 165

Mother’s Buddhist Philosophy 166

Should We Eat Just Meat? 166

The Power of Soy 167

Making Soy Milk 169

Tofu 171

Bony Meat 172

Shrimp in the Shell 173

Soft Shell Crab 173

Canned Seafood 174

Seaweed 174

Green-Leafed Vegetables 175

Chapter 15: Chemicals are Hazards to Your Health 177

Index 181


Author Resume

Jack Chou is a mechanical engineer by training, but a student of food, exercise, and American lifestyles as his passion. He has lived the American Dream, emigrating from Taiwan in 1962, earning his Masters in Engineering from Southern Methodist University, and building his own company, International Sensor Technology, into a multi-million dollar global leader. This is Mr. Chou’s second book, and he is at work on his third.

Mr. Chou has owned and co-owned six restaurants, a hotel and casino in Reno, Nevada, a tennis club, a Gold’s Gym, many shopping centers in Colorado, and he specializes in commercial real estate development in Southern California. His unique experience with Japanese and Chinese cultures enables him to observe American lifestyles from several perspectives, while his problem-solving aptitude leads him to find solutions for America’s problems with weight, immune deficiencies, and related health issues.


Donated by Jack Chou

Posted on 06/2019