The Bad Food Bible

Viac o knihe

<b>Physician and popular <i>New York Times Upshot </i>contributor Aaron Carroll mines the latest evidence to show that many “bad” ingredients actually aren’t unhealthy, and in some cases are essential to our well-being.</b> Advice about food can be confusing. There's usually only one thing experts can agree on: some ingredients—often the most enjoyable ones—are bad for you, full stop. But as Aaron Carroll explains, these oversimplifications are both wrong and dangerous: if we stop consuming some of our most demonized ingredients altogether, it may actually hurt us. In <i>The Bad Food Bible</i>, Carroll examines the scientific evidence, showing among other things that you can: <b>·Eat red meat several times a week: </b>The health effects are negligible for most people, and actually positive if you're 65 or older. <b>·Have a drink or two a day: </b>As long as it's in moderation, it will protect you against cardiovascular disease without much risk. <b>·Enjoy a gluten-loaded bagel from time to time</b>: It has less fat and sugar, fewer calories, and more fiber than a gluten-free one. <b>·Eat more salt: </b>If your blood pressure is normal, you should be more worried about getting too <i>little</i> sodium than having too much. Full of counterintuitive lessons about food we hate to love, <i>The Bad Food Bible</i> is for anyone who wants to forge eating habits that are sensible, sustainable, and occasionally indulgent.