The Bad Food Bible: Why You Can (and Maybe Should) Eat Everything You Thought You Couldn't
Physician and popular New York Times 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.
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, if we stop consuming some of our most demonized foods, it may actually hurt us. Examining troves of studies on dietary health, Carroll separates hard truths from hype, showing that you can
Full of counterintuitive, deeply researched lessons about food we hate to love, The Bad Food Bible is for anyone who wants to forge eating habits that are sensible, sustainable, and occasionally indulgent.
On genetically modified organisms
On carbohydrates and artificial sweeteners
On monosodium glutamate
On conventionally grown fruits vegetables and meat
Simple Rules for Healthy Eating
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