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From the coauthor of The China Study and author of the New York Times bestselling follow-up, Whole Despite extensive research and overwhelming public information on nutrition and health science, we are more confused than ever--about the foods we eat, what good nutrition looks like, and what it can do for our health. In The Future of Nutrition, T. Colin Campbell cuts through the noise with an in-depth analysis of our historical relationship to the food we eat, the source of our present information overload, and what our current path means for the future--both for individual health and society as a whole. In these pages, Campbell takes on the institution of nutrition itself, unpacking: Why the institutional emphasis on individual nutrients (instead of whole foods) as a means to explain nutrition has had catastrophic consequences How our reverence for "high quality" animal protein has distorted our understanding of cholesterol, saturated fat, unsaturated fat, environmental carcinogens, and more Why mainstream food and nutrient recommendations and public policy favor corporate interests over that of personal and planetary health How we can ensure that public nutrition literacy can prevent and treat personal illness more effectively and economically The Future of Nutrition offers a fascinating deep-dive behind the curtain of the field of nutrition--with implications both for our health and for the practice of science itself.
The most complete guide to preventing, testing, living with, and treating food allergies in children and adults. In this comprehensive, evidence-based guide for adults and children with food allergies and those who care for them, Dr. Scott H. Sicherer provides all the critical information you need on preventing, testing, living with, and treating food allergies. Organized in an accessible Q&A format and illustrated with case studies, the book thoroughly explains how to prevent exposure to a known allergen at home, at work, at school, in restaurants, and elsewhere. Emphasizing the most recent advances, Sicherer touches on everything from handling an anaphylactic emergency to diagnosing allergies and intolerances, all while detailing chronic health problems caused by food, such as eczema, hives, and gastrointestinal symptoms. He also shares: * the benefits and risks of new therapies * new prevention guidelines * new approaches to improve quality of life and reduce anxiety * the latest insights on adult-onset food allergies * new diagnostic tests now commercially available * approaches shown to increase safety in school * the latest thinking on treating eczema through the diet * new doses and self-injection devices for treating food anaphylaxis * new information about food allergies that affect the gut Dr. Sicherer also reviews food reactions that are not allergic, such as lactose intolerance, irritable bowel syndrome, and celiac disease. He explains how to get adequate nutrition when you must avoid dietary staples and discusses whether allergies ever go away (they do--and sometimes they return). Finally, he includes an allergy and anaphylaxis emergency plan and checklists to reduce cross-contamination. This is the most authoritative and accessible allergy book on the market.
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. Gene editing, nanotechnology, and artificial intelligence are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health. Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger? David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.