Food for Life: The New Science of Eating Well, by the #1 bestselling author of SPOON-FED

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Food for Life: The New Science of Eating Well, by the #1 bestselling author of SPOON-FED

Food for Life: The New Science of Eating Well, by the #1 bestselling author of SPOON-FED

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Tim explains that due to the way we change our attitudes to food over the last few decades, we are no longer exposed to the very microbes that are an essential part of our physiology. The book describes our physiological relationship with food to dispel many prevalent myths and pseudo-science surrounding faddish diets.

The book does not stress enough the importance of exercise after a meal which significantly reduces the intensity of these sugar spikes. g. walnuts) have high levels of ALA which can be converted by the body into EPA and DHA the converted amounts are very small indeed. Every person's ideal diet is different, and should be based on sensible choices from a position of knowledge.

Here he continues the demolition job in a rigorously academic book that welcomes the layperson with open arms.

Tim Spector is one of them, a scientist with a forensic investigatory technique imbued with common-sense. Being fairly well read on the subject although definitely a laywoman, I knew the basics, so this was great for deepening my knowledge and I’m glad I bought a hard copy as I’m sure I’ll be dipping back into it. It aims to think about food for “our individual health, the health of our society and the health of our planet”. Excellently written study of the current state of food chains, global eating habits and the impact on our guts.Food For Life’ suggests that eating minimally processed plant-based foods is the best for our health. This feature allows quick access to specific information about different foods, their nutritional content, and other relevant details.

You can read specific chapters based on your interests or time availability, without having to go through the entire book. Anyway, the book is quite clearly structured and to summarize the sheer amount of information he puts in, he includes 5 bullet points at the end of each chapter that reiterate the key points.

It seeks to address numerous myths about food (including the fact that low fat is always better) and shines a light on the issues with many nutrition related studies. Overall this is an interesting read and his food specific chapters will make think about not just what your food choices do for you but what they do for the planet too.

As a result, each individual’s optimal diet differs, and it should be determined through informed decision-making and a solid understanding of nutritional principles.But he’s sometimes frustratingly understated when it comes to the politics – and finances – of food. He’s very open about the limitations of current knowledge and the often poor quality of studies on the subject, so I’m sure there’ll be an updated version in a few years - for now though, I’d highly recommend this if you want to know more about the food you’re eating. It’s complex, hard to digest and obviously good for us, like an enormous portion of fibrous vegetables, well balanced with spices.

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