11 of 22 people found the following review helpful
This review is from: Holistic Herbal: A Safe and Practical Guide to Making and Using Herbal Remedies (Paperback)
Good introductory book for beginners but it has some drawbacks. On page 73 there is a grave mistake where the author describes not to eat red meat especially pork. I would expect anyone to know that pork is NOT red meat, which undermined everything else in my own opinion.
Apart from that it is a detailed book that gives interesting overviews about herbalism and is well structured. What I would have loved to see is a)an image to every herb, if not in colour then at least described [i.e colour of berries or flowers] and b) a rough guide as to where these plants can be found [i.e near rivers, fields etc], without this it will still be necessary to find this information someplace else as the lack of images and descriptions could lead to false identifiation.
Despite the above, I would still recommend this book as it is very informative and has easy to follow instructions. It won't be money wasted.
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Showing 1-8 of 8 posts in this discussion
Initial post: 8 Apr 2008 12:08:12 BDT
A. Humphrey says:
I disagree with the above statement that "pork is not red meat and shame on the author for not knowing better".
Its still a contentious argument and can be argued both ways. Visually, it may be pinkish, though red meat in nutritional terms is widely accepted as being that from mammals. It can be argued its to do with the amount of myoglobin per unit of animal in which case it is (visibly) low, not far off that off chicken. So therefore it could be classified as white meat. Don't believe everything you read, including this!
But otherwise a helpful review.
In reply to an earlier post on 29 Oct 2008 18:29:43 GMT
A. Foerster says:
saying as we are all being wanky and commenting on someones opinion - I think I'll do so too! In the above, you make a direct quote from dingo666 saying ""pork is not red meat and shame on the author for not knowing better" -I don't actually see that written anywhere. Presumably, you feel that this is the sentiment, but still, if you make something sound like a direct quote, shouldn't it actually be one instead of you making it up to look like one? Feel free to leave yet another enlightening comment...
In reply to an earlier post on 22 Jan 2009 16:36:20 GMT
Just to clear this up a little. When I said that "pork is not read meat" I should have elaborated. Maybe there is a little bit of confusion out there but to the general, I repeat, general population, pork is not red meat. I know this because I belong to the general population and I would discount pork as red meat [be I wrong or right]. So I stand by what I said. Maybe the author should have known that if he makes a statement that might not be clear to everyone he should have just written "meat apart from chicken" [as an example].
In reply to an earlier post on 6 Mar 2009 15:06:44 GMT
Hilary Knight says:
To state that the book is wrong because of your opinion on Pork is not giving a fair review in my opinion. Pork is medically classed as red meat whether it looks, pink, white or red. So perhaps a slightly unfair commet which might make buyer consider the book to be wrong.
Posted on 27 Jan 2011 17:19:45 GMT
D. Speight says:
As a Butcher for 45 years with my own beast and pigs I can tell you you are wrong not Hoffman. If you leave comments try and ensure your facts are right.
Why is Pork a "Red" Meat?
Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Pork is classified a "red" meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat. Pork is classed as "livestock" along with veal, lamb and beef. All livestock are considered "red meat."
The link below may help you understand and help you get your facts right.
In reply to an earlier post on 2 Jun 2011 08:24:21 BDT
M. Scialdone says:
"Red meat in traditional culinary terminology is meat which is red when raw and not white when cooked. Red meat includes the meat of most adult mammals and some fowl (e.g. ducks). In the nutritional sciences, red meat includes all mammal meat." Wikipedia
Posted on 21 Jun 2011 17:17:28 BDT
Ruth Helm says:
the above review is misleading. This makess me wonder about the rest of his work.
Posted on 16 Aug 2012 20:14:19 BDT
It is hardly a grave mistake that pork is red meat, as the answer to that is debatable.
I tend to regard all four-legged animals' meats as red, and all poultry as white, even duck, which is not white in colour.
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