So many confusing messages about food. This food is medicine. This food is also full of poison. Eggs yolks are bad for you. Egg yolks contain beneficial lecithin and fatty acids…
There is even a section on DHEA for you bodybuilders in the audience. And maybe you're considering some Goji juice? That's in there too.
We need help sorting out all this crap. One way is to realize that it's not about ONE food, or even 10 foods. This book I am recommending, An Apple A Day: The Myths, Misconceptions, and Truths About the Foods We Eat not only helps to explain why this is true, it gives you the chemical facts. Easy to read but not for the skimmer. If you wish to be deluded and sold on fantastical extreme ideas, find another book. If you wish to add to you knowledge of food and it's constituents, get this book. If you are into gloom and doom, find another book, Debbie Downer. If you figure that worrying about all the lions, tigers, and bears all the time is as bad as being eaten by them, get this book.
From the Publishers
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 in 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.
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If you must exaggerate to make a point, then you're must not be very good at making points.
