Food Sense

Zusatztext

What we put on our plates is one of the simplest ways to improve our short-term and long-term health, but with so much contradictory advice out there, it can feel overwhelming. Renowned Stanford scientist, Christopher Gardner, has been researching nutrition for over 20 years and in Food Sense he shows you where there is genuine scientific consensus so you can discern fact from fads and ignore the health food marketing hype. From weight loss to protein, ultra-processed foods, seed oils, GMO's and fermented foods, this definitive and myth-busting guide answers all your nutrition questions in one place. At the heart of the book is a flexible framework built around vegetables and whole foods, minimizing added sugars and refined grains, while making room for pleasure, culture and personal values. With practical insights, motivating science and approachable recipes, Food Sense empowers readers to take control of their food choices, enjoy what they eat and build habits that last.

Autorenportrait

Christopher Gardner, PhD, is the director of nutrition studies and professor of medicine at Stanford University conducting more than twenty large scale randomized clinical trials (RCTs) with over two thousand participants. RCTs are the most challenging and expensive and trustworthy research designed to cut through confusion and find clarity in some of the most controversial food topics today. Dr. Gardner's leadership in nutrition extends beyond clinical research as chair of the American Heart Association Nutrition Committee. He received his PhD in nutrition at UC Berkeley and his BS in philosophy at Colgate University.

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