Read e-book online An apple a day: the myths, misconceptions, and truths about PDF

By Joseph Schwarcz

ISBN-10: 1590513118

ISBN-13: 9781590513118

Devour salmon. It’s packed with stable omega-3 fat. Don’t consume salmon. It’s packed with PCBs and mercury. devour extra greens. They’re filled with strong antioxidants. Don’t consume extra vegetables. The insecticides provide you with melanoma. omit your dinner jacket and wear your lab coat: try to be a dietary scientist nowadays earlier than you take a seat to eat—which is why we'd like Dr. Joe Schwarcz, the professional in connecting chemistry to lifestyle. In An Apple an afternoon, he’s taken his thorough wisdom of nutrition chemistry, utilized it to today’s most sensible foodstuff fears, traits, and questions, and leavened it along with his trademark lighthearted procedure. the result's either an exciting revelation of the miracles of technology taking place in bodies each time we chunk right into a morsel of foodstuff, and a telling exploration of the myths, claims, and misconceptions surrounding our obsession with diets, nutrients, and weight.Looking first at how meals impacts our wellbeing and fitness, Dr. Joe examines what’s in tomatoes, soy, and broccoli which can continue us fit and the way the loads of compounds in one foodstuff react after they hit bodies. Then he investigates how we control our nutrients offer, delving into the technology of foodstuff ingredients and what advantages we'd notice from including micro organism to definite meals. He clears up the confusion approximately contaminants, interpreting every little thing from pesticide residues, remnants of antibiotics, the feared trans fat, and chemical substances that can leach from cookware. And he is taking a studied examine the technological know-how of energy and weighs in on well known diets.

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As you might expect, the situation is more complicated than it first seems. ” So began a paper published in 1991 in The Lancet, one of the most respected medical journals in the world. Dr. David Bailey and colleagues at the University of Western Ontario had been studying felodipine, a blood pressure–lowering drug, and wondered if it interacted with alcohol. They decided on a double-blind trial in which some subjects were to take the drug with alcohol and some without. This meant that the taste of alcohol had to be masked, and after some experimentation Dr.

That’s why researchers are trying to isolate the active ingredients in cranberries and make them available in a capsule form. There may be even more to cranberries than their effect on bacteria. At the University of Western Ontario, twenty-four female mice were fed a normal diet for twelve weeks, twenty-four others drank cranberry juice instead of water, and another twenty-four had their diet supplemented with cranberry solids (the stuff left after the juice is squeezed) to make up 1 percent of their chow.

What are the risks and benefits of food additives or of genetic modification? What promise lies in adding specific bacteria to foods? Part Three deals with substances—such as pesticide residues, remnants of antibiotics, trans fats, and chemicals from plastics—that end up in our food supply unintentionally as a result of food processing. And for good measure, after you’ve waded through the science, in Part Four, we’ll throw in a discussion of some dubious nutritional ideas. These are all fascinating issues.

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An apple a day: the myths, misconceptions, and truths about the foods we eat by Joseph Schwarcz

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