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My guess is that you picked up this book because food confuses you. Why do I say that? Because I have been studying nutrition for 35 years, and even the experts are confused by the science. If the people we look to for nutritional guidance keep changing their views, it’s no wonder that the rest of us are befuddled and mystified.When you wake up in the morning, do you wonder what you should eat that day? Are you sick of being mixedup and confounded by conflicting media reports about the latest research on which foods are good or bad for us? One day eggs are unhealthy, and the next day they are a miracle food. One year the government tells us to eat six to eleven servings of carbohydrates (bread, rice, cereal, and pasta) as the foundation of our diet, and the next it tells us to cut carbs. The US Dietary Guidelines told us 35 years ago that all our health problems were derived from eating fat and recommended we eat fat “only sparingly.” Then, more than three decades later, they suddenly learned fat wasn’t so bad for us. We were just recently told, in the 2015 US Dietary Guidelines, “Uh, don’t worry about fat; there is no restriction on how much you can eat because the research shows no connection between obesity or heart disease and dietary fat. And that cholesterol we told you to avoid for fear of dropping dead of a heart attack? Well, we were wrong about that, too, so skip your egg whites and enjoy your whole eggs.”
Content:-
PART I: ENDING FOOD CONFUSION, FEAR, AND INSECURITY
PART II: WHAT THE HECK SHOULD I EAT?
PART III: WHAT ELSE YOU NEED TO KNOW ABOUT FOOD
PART IV: THE PEGAN DIET AND HOW TO EAT FOR LIFE
Author Details
"Mark Hyman"
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