- Paperback: 264 pages
- Publisher: Springstreet Books (October 2007)
- Language: English
- ISBN-10: 0979520401
- ISBN-13: 978-0979520402
- Product Dimensions: 22.9 x 15.2 x 1.5 cm
- Shipping Weight: 363 g
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Product Details |
Product Description
Product Description
Do nutritionists really know what's best for us? Is a paper label listing fat, sugar and vitamin content a better guide to food quality than the evidence of our senses, which evolved to fit this purpose? Much of the nutrition advice we are given is overly prescriptive, based on preliminary, short-term studies. This advice, if followed blindly, results in people selecting (or settling for) foods that are neither delicious nor particularly nutritious. Selecting foods for their known nutrient composition conveniently assumes that their unknown nutrient composition is unimportant. Scientists have identified only about twelve to thirteen thousand of an estimated one million chemical compounds naturally present in our food. GOOD FOOD TASTES GOOD is about the complexity of food versus the simplicity of the standard nutrition advice. It gives the evidence to say that taste is a highly evolved and fundamentally reliable guide to nutritional quality--much more reliable, in fact, than reading Nutrition Fact labels. Carol Hart, PhD, is a distinguished health and science journalist and author of the best-selling SECRETS OF SEROTONIN (St. Martin's Press, first edition,1996, revised edition forthcoming, 2008).
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
5.0 out of 5 stars (2 customer reviews)
4 of 4 people found the following review helpful:
5.0 out of 5 stars
A book EVERYONE should read!, Dec 21 2008
By Alisha M. Fleming - Published on Amazon.com
This review is from: Good Food Tastes Good: An Argument for Trusting Your Senses and Ignoring the Nutritionists (Paperback)
This is a must read for anyone who eats=)
No seriously! It has changed my life already. We are all taught to pick our food by the nutrition label instead of our senses. We are told that protien is protien whether it comes from free-range cattle beef or a protien bar. We hear on the news that fat is bad (especially the saturated kind) and that modified, processed foods are superior because they contain less of this and more of that. This book explains the pitfalls of this type of reasoning.
It has compelled me to trust my good common sense in picking food instead of the latest dietary fad.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Super-Sensible Info on Nutrition, Jan 6 2008
By Tonstant Weader "Tonstant Weader" - Published on Amazon.com
This review is from: Good Food Tastes Good: An Argument for Trusting Your Senses and Ignoring the Nutritionists (Paperback)
If you've ever stood in a supermarket aisle, bewildered and squinting at nutritional labels, GOOD FOOD TASTES GOOD offers an invaluable guide to interpreting the often kinky maze of your "Recommended Daily Requirements."
Who establishes these requirements for your food--and what do those numbers really mean? What circuitous path does your food take from its place of origin to your supermarket or restaurant table--and why is its journey so often unpleasantly lengthy? Health and science writer Carol Hart answers these questions thoroughly and in depth.
Keenly reasoned, rigorously researched, and often wickedly witty, GOOD FOOD TASTES GOOD explores complex issues, offering simple, commonsense advice. This is the best book I've read on nutrition and food in the USA, bar none.
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