A delightful and fad-debunking book which restores the basic nutritional guidelines that have become obscured in the heat of controversies over fatty acids, cholesterol, vitamin supplements, vegetarianism, raw foods, special diets, and related national preoccupations. The Kreitzmans--he's a nutritionist and she's a cook--pinpoint some of the common fallacies of ""health food"" mongers. You'll find cogent and persuasive discussions of such matters as our exaggerated regard for milk; ""fortified"" cereals that may be anything but nutritionally sound; the redundance of most vitamin capsules; the mysterious Vitamin E--""just about every animal reacts differently to a Vitamin E deficiency""; the common occurrence of folic acid deficiencies; and a great deal more. The nutritional information--presented with a striking absence of dogmatism and jargon--is followed by dozens of fine recipes, each with a computer printout that gives the basic nutritional content (calories per serving, grams of protein, micrograms of vitamins and minerals). The recipes are mouth-watering in part because, as the Kreitzmans note, ""nutritional garbage"" won't be eaten no matter how good for you, and a pleasurable dining experience is an inherent part of a good meal.