KNIFE, FORK, MUSCLE: Book III: HEALTHY AND UNHEALTHY FATS, FOOD ALLERGIES, AND CHEMICAL ALLERGIES - THEIR EFFECT ON YOUR TRAINING, YOUR HEALTH AND YOUR LIFE

In the first e-book in the Knife, Fork, Muscle series, we covered protein requirements for strength training and muscle building, along with a detailed discussion of the best sources of high quality protein. We started with protein because you need protein to build muscle and to recover from your workouts – and because those of us in the Iron Game tend to be obsessed with protein and whether we're getting enough of it. We discussed the many benefits of grass-fed, grass-finished beef, pastured pork, and eggs from free-range, scratch in the dirt chickens.

In book two in the e-book series, we turned our attention to carbs. We covered green and leafy vegetables, starchy vegetables, and grains. We discussed gluten and gluten sensitivity. We reviewed the dangers of refined and processed foods. We looked at the benefits of organic vegetables and fruits compared to conventionally raised produce, and we even reviewed some gardening tips for those readers who want to try growing their own vegetables.

In this book, we're going to tackle two very important topics: (1) healthy and unhealthy fats, and why some fats are good for you and others are bad for you, and (2) how food and chemical allergies effect your life, your health and your training. And we'll give you some specific tips about how to implement a diet and nutrition program that takes these vitally important (but often neglected) issues into account.

As with our other e-books, we're going to bring you a rare combination of old and new material. We'll look at valuable but long-forgotten research that was done long before I was born (and I'm close to 60 years old as I type these words), and we'll look at some books and articles that had a huge impact many years ago, but which are now out of print, hard to find, and virtually ignored by most modern researchers, scientists and health and nutrition writers. And in addition to the older material, we'll look at recent research and what it tells us about the nature of a healthy diet.

As in my other e-books, I've included many live links to articles, books and other resources. In the case of books, these often take you to Amazon pages where you can purchase your own copy at a very reasonable price. You'll be able to build a complete personal library of reliable references on diet and nutrition at an extremely reasonable cost.

I've done my best to present this information in plain and simple terms. My goal is to cover each topic just the same as if we were seated at the dinner table here in my house, talking about good food and healthy eating while we tackle one of Trudi's wonderful home-cooked dinners. Of course, diet and exercise work together to build lifelong strength and health, so that wonderful home-cooked dinner would have been preceded by a hard workout in my garage gym.

So pull up a chair, and start reading – because we lots of important material to cover!

Brooks