Good Foods, Bad Foods: What's Left to Eat?
John Wiley & Sons Incorporated, 1998 - Health & Fitness - 197 pages
Most Americans are light years away from meeting current dietary recommendations. It's not for lack of trying. One day you read in the newspaper that beta carotene can prevent heart disease, so you eat more carrots. A year later, you read that another study has linked beta carotene with cancer. Now what do you do?The connection between diet and health has been well-established, but dietary messages continue to be conflicting and are clear as mud. In Good Foods, Bad Foods, registered dietitian Suzanne Havala helps consumers circumvent the cycle of nutrition doublespeak.Havala recognizes that science is always changing and knowledge is always being challenged and expanded. But, she explains, one thing you need to understand is the underlying political environment that surrounds even the food on your plate.Research is pointing overwhelmingly to the benefits of a plant-based diet. But in America, we have an animal-based agricultural system, and many stand to lose if meat and dairy products are pushed to the side or off of our plates altogether.In 16 chapters, Havala balances what "they say" with what "they should say" to give readers a clear understanding of what it means to eat a healthy diet.
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