If you are looking for a good book in the field of nutrition to start with I would recommend the one below. It is very well researched, unbiased and delivers a lot more than the title implies. It will uncover much of the nutritional history, teach you how to apply reason to the field of nutrition and give you a great perspective on the relationship of different food types. |
This book describes in great detail to what our bodies have adopted throughout history, what kind of food our bodies really need to function at their best and with what kind of food we harm our genes in a way felt by generations to come. The four nutritional strategies—fresh food, fermented and sprouted foods, meat cooked on the bone, and organ meats—form the basis of what Dr. Cate calls “The Human Diet.” |
The author learns how to grill, cook, bake, ferment and in the course of his journey, he discovers that the cook is standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. |
We’we been destroying the nutritional value of their fruits and vegetables for more than 10.000 years. We’ve been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants. This book reveals the solution – choosing older varieties that also please the modern palate. |
Can the size of your plate really influence your appetite? Why do you eat more when you dine with friends? What “hidden persuaders” are used by restaurants and supermarkets to get us to overeat? The author expands our awareness of how much, what, and why we’re eating—often without realizing it. With this book you will be able to make more enjoyable and healthy choices at the dinner table. |
Taste is learned not inherited. The author draws on the latest research to reveal that our food habits are shaped by a host of factors: family, culture, memory, hunger and love. She presents many individuals where their food repertoire changed because of smell and taste-related illnesses. The book also teaches us how we can change our palates to increase the range of food we can eat. |