Today, Norm Goldman Publisher & Editor of Bookpleasures.com is pleased to have as our guest, Joanna Lynn author of Let’s Fuss about Food: Part 1: Our Core and More.

Good day Joanna and thanks for participating in our interview.

My pleasure Norm.

Norm:

Whom do you believe will benefit from Let’s Fuss about Food: Part 1: Our Core and More and why? Why did you feel compelled to write this book?

Joanna:

Everyone will benefit from this book. We are provided with so much information about food and nutrition today that at times, we find ourselves drifting away from the basics. The dangers of trans fats, the value of Vitamin D, and the benefits of fish oils have all been in the news lately. Every day we seem to be getting updated information, and that is a wonderful thing.

Too much information on the other hand can easily overwhelm us and leave us feeling helpless or even hopeless. As consumers faced with making daily decisions about what to eat, we can all benefit from this book. It is full of easy to read information about how and why our bodies need and react to food. It gives meaning to words. When we say we are going to cut or eat a lot of calories, do we know what calories are? What are Omega 3, 6, 9 supplements? The more we understand about food, nutrition, and our bodies, the more equipped we are to make informed decisions about how, what, and when to eat in order to remain healthy, active, alert, and fit. We want to eat in a healthy way while getting enjoyment from the foods we eat.

Norm:

What did you enjoy most about writing this book?

Joanna:

I had a wonderful time doing the necessary research to write this book. The challenge was mainly in sifting through all the information in order to get to the facts, or the core. When we take a good look at our bodies, we realize that they are a complex sum of their parts. I came to the same realization about food and nutrition. On one hand, I learned a great deal about the complexity of the foods we eat on the other hand, about their simplicity once we strip the information down to the core.

I enjoyed accomplishing my goal in writing this book, which was to provide a simply written, easy to read, stripped down, factual, and informative book that would encourage readers to better understand, without being overwhelmed, the fuss about food.

Norm:

Why did you entitle your book Let’s Fuss about Food: Part 1: Our Core and More?

Joanna:

The book is about the impact of food on our bodies. Do we need fat? Is fat good or bad for us? What are protein foods and how do they affect our muscles? Which carbs are we cutting out when we eat fewer calories? Simple carbs, complex carbs, sugars? Our desire to be healthy, to lose or gain weight, to diet, or to pay attention to or ignore health warnings is an indication that we are in fact fussing about food. We often hear about “fussy eaters”, “no-fuss” meals, “no-fuss” diets and yet, we all fuss. Some enjoy eating, others don’t. Either way, that tells us that we are fussing. It is absolutely acceptable for us to fuss about food, especially when we are bombarded with information about it on a daily basis. The title tells people that it is OK to fuss. So, Let’s Fuss!

Part 1: Our Core and More is the first in a series. I included information about anorexia, bulimia, binge-eating, and the glycemic index which is a little bit more than the basics. When we think about food, nutrition, and our bodies, we find that vitamins, minerals, carbs, proteins, fats, hormones, calories, fibre, and sugars are really at the core. From there, we can expand and better understand organic and trans genetic foods. We can also better grasp information about the recommended foods for athletes, seniors, vegetarians, vegans, and about the nutritional needs of teenage girls versus boys, for example. First, we need to understand what is at the core.

Norm:

I notice you mention on the title page of your book that the book was vetted by Sheila Bicknell, Nutrionist-Dietician (B.Sc.). What exactly was the role played by Sheila Bicknell?

Joanna:

I did my research, wrote, revised, and edited the book. I had two fabulous proof-readers who provided valuable feedback. I felt it extremely important to have a nutritionist verify the content. Excited about sharing all the information, I had to ensure its accuracy with a professional. I contacted Sheila who agreed to read the manuscript. She found it light, fun, and easy to read. She was enthusiastic and, as a professional, thought that my interest in writing a book in order to help people better understand the role of food, was wonderful. Sheila agreed that not all nutritionists agree on everything and that some may find the information in this book of value.

Norm:

What kind of research did you do to write this book?
 
Joanna:

I spent approximately two years researching and writing this book. I spent many hours on the internet looking for facts and newly released information. There are many websites that deal with nutrition and food. The nature of websites is that they are here today, gone tomorrow. New sites are created every day which is actually helpful in gathering up-to-date information on current trends and heath issues. It was very important to me to find reliable sources. Some sites provide information in order to sell related products or share opinions. Others provide scientific information. I wanted scientifically based facts that I could translate into a language that we can all understand. I had to decipher, process, and grasp the information in order to relay it while ensuring that it was accurate and reliable.

Norm:

What has your experience been like with self publishing? Do you recommend it over traditional publishers?
 
Joanna:

Self publishing worked well for me. Some writers prefer to deal with traditional publishers. There are advantages and disadvantages to both. Book distribution is a factor when making the decision to self -publish, but then so is copyright and control over the final product. Traditional publishers will print and distribute the book. Self published authors have to do their own distribution.

I chose Trafford Publishing, a Canadian POD (print on demand) publisher because I live in Canada and because I maintain all the book rights. The manuscript I wrote, edited, and submitted is the manuscript that was printed. Unless they want to do all the work themselves, self published authors have to hire proof readers, editors, type-setters, and public relations/sales agents.

Norm:

What challenges or obstacles did you encounter while writing your book? How did you overcome these challenges?

Joanna:

I encountered the obstacle all authors no doubt encounter during the writing process which is finding oneself sitting in front of a piece of paper or computer screen and experiencing a total blank. In those instances, backing away from the computer for short periods of time helps.

I really wrote this book for the benefit of others. I was intent on presenting all the information in a friendly way so that I could easily share it with others. I did at times wonder whether others would share my enthusiasm and be as interested. I spent some time doing market research and found that there was interest and enthusiasm.

Too much information had to be the main obstacle though. There are so many topics related to food and nutrition that I eventually had to make the decision to write a series organized by topic. Once I made that decision, I was able to focus and move forward.

Norm:

From what you have read and your own personal experiences, what do you think of organic foods and genetically-modified foods?

Joanna:

I have started to research organic and genetically-modified foods because I plan to write a book on those topics.

The genetic engineering of food was originally well intentioned but is still relatively “new”. Some of us suffer no shortage of food while others starve. Pesticides, herbicides, polluted soil, floods, droughts, famine, and malnutrition occur on a global level and concern us all.

Genetically modified foods were meant to address those issues. “New” to me tends to mean untested, unknown long term effects, and please advance with caution. I don’t know that I am particularly comfortable with the idea of us altering the genetic make-up of plants and animals.

Many of us seem to understand organic to mean vegetarian. In fact, organic is the process by which food is grown, harvested, and raised. The lack of polluted soil, antibiotics, and pesticides are at issue whether organic chicken, tomato, or sugar.

I can’t wait to finish my book!

Norm:

Do you think that there's a trend in the culinary field toward better nutrition?

Joanna:

I think that we becoming more aware of “good” versus “bad” foods as the information is presented to us. Years ago, some of us had understood that margarine (some contained hydrogenated or trans fats) was, for example, better for us than butter. Now, research tells us that hydrogenated (trans) fats are not good for us and that eating limited amounts of saturated fats (butter) is the better choice. Others argued that butter just tasted better and ignored the margarine advisory.

The culinary field is vast and caters to everyone. There are meat, fish, pastry, desert eaters, vegetarians, and vegans. More and more consumers, vegetarian or not, are choosing organic foods. Regardless of the category into which we fall, we can make healthy or unhealthy food choices. Governments may become involved and make decisions for us. The recent ban of trans fats is one example. Location can be a factor as well. If we live in areas that promote healthy food choices, we are more likely to make them. On one hand, the culinary field sets trends, on the other hand, it responds to trends. As informed consumers, we have the power to influence it, and do.

Norm:

How do you account for the change in attitude about nutrition that seems to have taken place over the past several years?

Joanna:

There has been a change in the attitude about nutrition in some, it’s true. Even when we are not looking for information, we often come face to face with it on the internet or in the media generally. Topics range from weight loss, to contaminated foods, to new discoveries, to health concerns like diabetes or heart disease. Some of us seek out organic foods because we do not want to eat chemically influenced foods, for example. We can read food labels and make decisions accordingly. In the past, we may have reached for foods without thinking twice about their nutritive value whereas now we may just not reach for them or indulge only occasionally after reading the labels.

We tend to form the same eating habits as those with whom we grow up and with whom we live. The more aware we are as parents or role models, the more aware our children and those around us are. We are passing on an awareness that is in turn promoting a change in attitude.

Norm:

There seems to be so many "experts" in the field of nutrition and they often seem to contradict each other. How's the layman to know whose guidance to follow?

Joanna:

We tend the follow the guidance of those whose morals, values, opinions, and lifestyles we respect. As we become more informed on a subject, we become more confident. When we become more confident, we tend to follow our own guidance. We have to trust that we are being well guided, and that is a personal choice usually based on results. We will probably ask ourselves “how is this expert’s guidance working for me?”, and we will follow the guidance based on the answer to that question.

While experts may not agree on everything, they tend to agree on the basics.

Norm:

How can our readers find out more about you and Let’s Fuss about Food: Part 1: Our Core and More?

Joanna:

I encourage readers to visit my website www.letsfussaboutfood.com and send me an email me at joanna@letsfussaboutfood.com. I have a www.myspace.com/letsfussaboutfood account where I am happy to hear from readers. I have a profile posted on www.authorsden.com/joannalynn

I enjoy people and am open to hearing their thoughts on food or other topics, and of course happy to share mine.

Norm:

Is there anything else you wish to add that we have not covered and what is next for Joanna Lynn?

Joanna:

Thank you for the interview. I wrote this book to give meaning to words, and wrote it with readers in mind. I felt overwhelmed with all the information out there and had to assume that I was not alone. Let’s Fuss about Food is currently available on Amazon, Chapters, Indigo, Abebooks, and Borders. If anyone is interested in purchasing it directly, they can do so by contacting me at www.letsfussaboutfood.com.

I will continue to work on Let’s Fuss about Food Part 2 while juggling other projects, and look forward to moving on to Part 3.

Thanks once again and good luck with Let’s Fuss about Food: Part 1: Our Core and More.

To read Norm's Review of  Let’s Fuss about Food: Part 1: Our Core and More CLICK HERE