Comida de verdade: o que comer para ser saudável e feliz

Her emphasis on traditional, unprocessed ingredients feels personal and purposeful. I'm curious about the experiences that led her to this approach.

The book highlights how many processed foods are in our diets and offers practical tips. Has it changed how others shop or cook daily meals?

The distinctions she makes between different types of foods seem deliberate. I wonder what criteria she used to determine these priorities.