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Food Facts, Myths, and Healthy Diets By: Prof. Devareddy Narahari, Ph.D. Nearly half of a person’s health is controlled by his or her food and food habits. However, with the rise of certain food myths and widespread confusion over nutrition science, it has become increasingly difficult to separate fiction and fact. In Food Facts, Myths, and Healthy Diets, Prof. Devareddy Narahari, Ph.D. analyzes the latest nutritional research from universities and hospitals. His conclusions provide clear and actionable steps for everyone to transform his or her health. This book outlines how dietary changes can help control arthritis, blood pressure, cardiovascular diseases, diabetes, obesity, and more chronic conditions and illnesses. Dr. Narahari provides information on calories, fats, fiber, food additives (chemicals), genetically modified foods and organic foods, water requirement and quality, and herbs and spices while taking no side but the truth. Food Facts, Myths, and Healthy Diets provides both the science and the details to create a longer and healthier life.
There are so many sources of information out there, some valid, some totally bunk. Help your readers find out fact from fiction when it comes to food. This book examines the most current scientific studies and provides in-depth information on food myths and facts. Readers will evaluate the roles of metabolism, exercise, and lifestyle in relation to maintaining a healthy weight and a healthy understanding about food.
THE #1 SUNDAY TIMES BESTSELLER FROM THE LEADING GUT-HEALTH EXPERT, FOUNDER OF ZOE AND AUTHOR OR FOOD FOR LIFE * As seen on ITV's LORRAINE and heard on THE DIARY OF A CEO * This ground-breaking exploration debunks food myths, from what we should be eating for breakfast to whether we should really avoid ultra-processed foods. Is breakfast really the most important meal of the day? Is there any point in counting calories? Is there any evidence that coffee is bad for us? Through his pioneering research, Professor Tim Spector busts these and many other myths about food. Spoon-Fed explores the scandalous lack of good science behind many diet plans, official recommendations, miracle cures and ultra-processed foods, and encourages us to rethink our whole relationship with food - not just for our health as individuals, but for the future of the planet. 'Hugely enjoyable' Michael Mosley 'Illuminating and so incredibly timely' Yotam Ottolenghi 'This book should be available on prescription' Felicity Cloake 'Will actually help you decide what to add to your next grocery shop' Bee Wilson, Guardian * Tim Spector's new book Food for Life: Your Guide to the New Science of Eating Well is out in paperback 4th January 2024*
Even though we have access to more medical and health information than ever before, food and nutrition continually faces the challenge of misinformation and misconceptions. Do vegetarians live longer? Are thin people healthier than fat ones? Is sugar our enemy? Wht's better, butter or margarine? Do adults need to drink milk? Is sea salt better for you than regular salt? Does detoxing clear your body out? Are foods labelled as 'natural' healthier for you? These are just some of the thoughts we tackle in this carefully researched, practical guide to food myths. This book goes behind food labeling and packaging to present the facts in language everyone can understand.
Fully updated throughout and with a new foreword for this edition. Why do most diets fail? Why does one person eat a certain meal and gain weight, while another eating the same meal loses pounds? Why, despite all the advice about what to eat, are we all still getting fatter? The answers are much more surprising - and fascinating - than we've been led to believe. The key to health and weight loss lies not in the latest fad diet, nor even in the simple mantra of 'eat less, exercise more', but in the microbes already inside us. Drawing on the latest science and his own pioneering research, Professor Tim Spector demystifies the common misconceptions about fat, calories, vitamins and nutrients. Only by understanding what makes our own personal microbes tick can we overcome the confusion of modern nutrition, and achieve a healthy gut and a healthy body.
An easy-to-understand visual guide to the facts of food and nutrition. A nutritionist in a book that explains key concepts about food and what makes it good or bad for you, How Food Works brings the science of food to life. Through a highly visual approach that uses bold infographics, explore the good, the bad, the confusing, and the trending world of food. Discover what an antioxidant is, find out what a superfood does to your body, and learn why it is dangerous to reheat rice. Covering a wide variety of topics, from dieting to gluten intolerance, How Food Works debunks common food myths, explains nutrition, covers the food groups, and looks into organic vs. processed foods. Follow the history of food production and free-range farming, how food is transported, and what "sell by" dates really mean. How Food Works is a completely comprehensive guide that will help readers understand the underlying biological effects of everyday foods through scientific evaluation, revealing the powers of different types of food and drinks.
Easy-to-understand rules for eating right, from food expert Mark Bittman and Yale physician David Katz, MD, based on their hit Grub Street article
Eat salmon. It’s full of good omega-3 fats. Don’t eat salmon. It’s full of PCBs and mercury. Eat more veggies. They’re full of good antioxidants. Don’t eat more veggies. The pesticides will give you cancer. Forget your dinner jacket and put on your lab coat: you have to be a nutritional scientist these days before you sit down to eat -- which is why we need Dr. Joe Schwarcz, the expert who’s famous for connecting chemistry to everyday life. In An Apple a Day, he’s taken his thorough knowledge of food chemistry, applied it to today’s top food fears, trends and questions, and leavened it with his trademark lighthearted approach. The result is both an entertaining revelation of the miracles of science happening in our bodies every time we bite into a morsel of food, and a telling exploration of the myths, claims and misconceptions surrounding our obsession with diets, nutrition and weight. Looking first at how food affects our health, Dr. Joe examines what’s in tomatoes, soy and broccoli that can keep us healthy and how the hundreds of compounds in a single food react when they hit our bodies. Then he investigates how we manipulate our food supply, delving into the science of food additives and what benefits we might realize from adding bacteria to certain foods. He clears up the confusion about contaminants, examining everything from pesticide residues, remnants of antibiotics, the dreaded trans fats and chemicals that may leach from cookware. And he takes a studied look at the science of calories and weighs in on popular diets. An Apple a Day is a must-read book for anyone who looks forward to digesting the truth about what we eat.
'A must-read ... satisfying, rich ... loaded with flavour' Sunday Telegraph This book is a celebration of food. By food, Michael Pollan means real, proper, simple food - not the kind that comes in a packet, or has lists of unpronounceable ingredients, or that makes nutritional claims about how healthy it is. More like the kind of food your great-grandmother would recognize. In Defence of Food is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. By following a few pieces of advice (Eat at a table - a desk doesn't count. Don't buy food where you'd buy your petrol!), you will enrich your life and your palate, and enlarge your sense of what it means to be healthy and happy. It's time to fall in love with food again. For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. His most recent book, about the ethics and ecology of eating, is The Omnivore's Dilemma, named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature.
It is often claimed that the case against genetically modified (GM) crops and foods is based on emotion, not science, and that to oppose GM crop and food technology is to be anti-science. It is also claimed that GM crops offer higher yields and better nutrition, that they are safe for health and the environment, that they reduce agrochemical use, and that they are needed to feed the world’s growing population. This book, co-authored by two genetic engineers and a writer/researcher, exposes these claims as false, using scientific and other documented evidence. GMO Myths and Truths summarizes the facts on the safety and efficacy of genetically modified (GM) crops and foods in terms that are accessible to the non-scientist but still relevant to scientists, policymakers and educators. The evidence presented points to many hazards, risks, and limitations of genetic engineering technology. These include harms found in animal feeding and ecological studies, which in turn indicate risks to health and the environment posed by GM crops and foods. The layout of the book enables those readers with limited time to read the chapter summaries, while providing more detail and full references for those who require them. At 164 pages of paperback size, this new condensed version is shorter and more accessible than the authors’ 330-page report by the same name, which has been downloaded over half a million times. The book shows that conventional breeding continues to outstrip GM in developing crops that deliver high yields, better nutrition, and tolerance to extreme weather conditions and poor soils. In agreement with over 400 international experts who co-authored a UN and World Bank-sponsored report on the future of farming, the authors conclude that modern agroecology, rather than GM, is the best path for feeding the world’s current and future populations in a safe and sustainable way.