Food Intelligence
The Science Of How Food Both Nourishes And Harms Us
Bell, Julia
"Food Intelligence dispels many popular myths we have about weight loss and breaks down the real drivers of the obesity crisis based on decades of research. I really hope everyone gets a chance to read this book." —Sanjay Gupta, MD, Chief Medical Correspondent at CNN and host of Chasing Life The essential guide for understanding what you're eating, and the forces that are driv...
Sinopsis
"Food Intelligence dispels many popular myths we have about weight loss and breaks down the real drivers of the obesity crisis based on decades of research. I really hope everyone gets a chance to read this book." —Sanjay Gupta, MD, Chief Medical Correspondent at CNN and host of Chasing Life
The essential guide for understanding what you're eating, and the forces that are driving you to eat it.
Nutrition isn't rocket science; it's harder.
There are new diet fads, bold claims about superfoods and articles promising the secrets to lasting weight-loss and longevity. The more expert' advice we hear about diet, the less clarity we have about what to eat.
In Food Intelligence, award-winning health journalist, Julia Belluz, and internationally renowned nutrition and metabolism scientist, Kevin Hall, cut through the myths about nutrition to deliver a comprehensive book on food, diet, metabolism and healthy eating.
Breaking food down into its constituent parts, Food Intelligence reveals:
The real science behind how protein, fat, carbs and vitamins impact our bodiesThe wonders of metabolismThe latest theories' about blood sugar trackers and ultra-processed foodsHow our food environment shapes our eating behaviors and the food choices we make every dayHow diseases like obesity and type 2 diabetes are not a result of a failure of will power; they are consequences of food systems working as designed
Humane and deeply reported, this journey into the science of what we eat will equip you with the food intelligence you need to better understand what's on your dinner plate, how it got there, and why you eat it.
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