Rules for food. The leadership of the eater
Please sign in so that we can notify you about a reply
64 simple nutrition rules that will help you enjoy food and at the same time stay healthy and happy.
Supermarket shelves are breaking from products in beautiful boxes, which are asked for a plate. But it is worthwhile to take a closer look at what is written on these boxes, how the choice becomes a very, very difficult thing. Add to this the contradictory advice of nutritionists - and it will become almost impossible for sure that it is worth it.
Michael Pollan"s book - based on scientific data and common sense, a reasonable nutrition navigator. Inside 64 short rules. Some will make you think, from others you will laugh in a voice, but in general they will help you choose the food that will be tasty and healthy - wherever you are: in the supermarket or at the Swedish table in the hotel.
It is ideal for any person who has ever wondered "what is there?".
For whom the book
For everyone who cares about proper nutrition for themselves and loved ones
From the author
In our time, eating has become extremely difficult - but without this difficulty you can do well. I will soon explain what in my opinion it means to “get by”, but let"s first consider the difficulties that this simplest of animals is now furnished. Most of us are used to choosing food to rely on the advice of specialists - doctors or authors of books about diets - reports in the press about the latest scientific discoveries in this field, government recommendations, various diagrams and abundant packaging statements that this product is very healthy. Perhaps we do not always listen to these tips, but they sound in our heads every time we order something in the restaurant menu or roll a cart along the passage of a supermarket.
A modern person has an amazing amount of knowledge on biochemistry. Is it not strange that these days any at least fluently familiar with such concepts as antioxidants, saturated fats, omega-3 fatty acids, carbohydrates, polyphenols, folic acid, gluten and probiotics? It got to the point that we see not food in front of us: we permeate it with an X -ray look and decompose it on the nutrient components (good and bad) and, of course, calories - all these invisible attributes of our food. If you comprehend them properly, you will solve the secret of good nutrition.
But despite the scientific and pseudo -adolescent luggage gained in recent years, we still do not know what we should eat. Why be afraid more - fats or carbohydrates? What about "useful" fats? Or "bad" carbohydrates, such as corn syrup with a high fructose content? How much should you worry about gluten? And what about artificial sugar substitutes? Is it true that, having eaten for breakfast of these flakes, my son will be able to better focus on school lessons? Or that these, other flakes will protect me from a heart attack?
A few years ago, I - finally entangled, like everyone else - I decided to get to the bottom of the answer to a simple question: what should I eat? What do we really know about the connection between nutrition and health? In my experience, in such investigations it quickly becomes clear that the original issue is much more confusing and complicated - the picture is not black and white, as it seemed at the beginning of the investigation, but consists of shades. But not in this case.
The deeper I went into the thick and knocking out the dark forest of modern dietetics from the path, the more I versed in the history of religious wars of fats and carbohydrates, skirmishes due to fiber and furious battles for dietary supplements, the easier the picture became. I found out that in fact, scientists know about nutrition much less than one might expect that dietetics is actually, to put it mildly, a very young science. She still does not know for certain what is happening in the body when we drink sweet carbonated water, or what exactly the carrot does to become so useful for us, or why we have so many neurons, that is, brain cells - wherever you think ? - In the stomach. This is an amazingly interesting science, and someday it may find accurate answers to questions occupying us. But, as any nutritionist confirms, this is still far away. Very far.
I experienced some shock when, having spent several years on studying dietetics for my last book, in Defense of Food, I realized: the answer to the allegedly extremely difficult question "What do we have?", turned out to be not so complicated at all . It turned out that it can be put in eight words:
Eat food. Not too much. Mostly plants.
This was the essence, and I am very glad that I got to the bottom of it. It has become for me a ply of solid land in a furnace swamp of modern dietetics: eight simple words, knowledge of biochemistry is not required.
In this short, radically laconic book, I unfold eight words of the basic principle into a comprehensive set of rules, or personal principles that will help you eat real food in moderate quantities and thanks to this to significantly move away from the western style of food. The rules are formulated in a simple and understandable language: I specially avoid jargon of nutritionists and biochemists, although in most cases these rules are supported by the results of modern research.
About the author
Michael Pollan-journalist, publicist writer, author of book-Bratseller, teacher of writing at Harvard and California University (Berkeley) An invited expert is aware of the health and nutrition from Stanford University on the Coursera platform.
According to the book "In Protecting Food", a documentary presented on the PBS channel was shot.
Many of his books, such as, for example, "cooked", "Food Rules" (Food Rules)," Dilemma omnivorous", "What is a desire from the point of view of botany of desire) and “In Defense of Food) were included in the list of bestsellers according to the New York Times. In May 2018, another book was published - "how to change the mind"
Supermarket shelves are breaking from products in beautiful boxes, which are asked for a plate. But it is worthwhile to take a closer look at what is written on these boxes, how the choice becomes a very, very difficult thing. Add to this the contradictory advice of nutritionists - and it will become almost impossible for sure that it is worth it.
Michael Pollan"s book - based on scientific data and common sense, a reasonable nutrition navigator. Inside 64 short rules. Some will make you think, from others you will laugh in a voice, but in general they will help you choose the food that will be tasty and healthy - wherever you are: in the supermarket or at the Swedish table in the hotel.
It is ideal for any person who has ever wondered "what is there?".
For whom the book
For everyone who cares about proper nutrition for themselves and loved ones
From the author
In our time, eating has become extremely difficult - but without this difficulty you can do well. I will soon explain what in my opinion it means to “get by”, but let"s first consider the difficulties that this simplest of animals is now furnished. Most of us are used to choosing food to rely on the advice of specialists - doctors or authors of books about diets - reports in the press about the latest scientific discoveries in this field, government recommendations, various diagrams and abundant packaging statements that this product is very healthy. Perhaps we do not always listen to these tips, but they sound in our heads every time we order something in the restaurant menu or roll a cart along the passage of a supermarket.
A modern person has an amazing amount of knowledge on biochemistry. Is it not strange that these days any at least fluently familiar with such concepts as antioxidants, saturated fats, omega-3 fatty acids, carbohydrates, polyphenols, folic acid, gluten and probiotics? It got to the point that we see not food in front of us: we permeate it with an X -ray look and decompose it on the nutrient components (good and bad) and, of course, calories - all these invisible attributes of our food. If you comprehend them properly, you will solve the secret of good nutrition.
But despite the scientific and pseudo -adolescent luggage gained in recent years, we still do not know what we should eat. Why be afraid more - fats or carbohydrates? What about "useful" fats? Or "bad" carbohydrates, such as corn syrup with a high fructose content? How much should you worry about gluten? And what about artificial sugar substitutes? Is it true that, having eaten for breakfast of these flakes, my son will be able to better focus on school lessons? Or that these, other flakes will protect me from a heart attack?
A few years ago, I - finally entangled, like everyone else - I decided to get to the bottom of the answer to a simple question: what should I eat? What do we really know about the connection between nutrition and health? In my experience, in such investigations it quickly becomes clear that the original issue is much more confusing and complicated - the picture is not black and white, as it seemed at the beginning of the investigation, but consists of shades. But not in this case.
The deeper I went into the thick and knocking out the dark forest of modern dietetics from the path, the more I versed in the history of religious wars of fats and carbohydrates, skirmishes due to fiber and furious battles for dietary supplements, the easier the picture became. I found out that in fact, scientists know about nutrition much less than one might expect that dietetics is actually, to put it mildly, a very young science. She still does not know for certain what is happening in the body when we drink sweet carbonated water, or what exactly the carrot does to become so useful for us, or why we have so many neurons, that is, brain cells - wherever you think ? - In the stomach. This is an amazingly interesting science, and someday it may find accurate answers to questions occupying us. But, as any nutritionist confirms, this is still far away. Very far.
I experienced some shock when, having spent several years on studying dietetics for my last book, in Defense of Food, I realized: the answer to the allegedly extremely difficult question "What do we have?", turned out to be not so complicated at all . It turned out that it can be put in eight words:
Eat food. Not too much. Mostly plants.
This was the essence, and I am very glad that I got to the bottom of it. It has become for me a ply of solid land in a furnace swamp of modern dietetics: eight simple words, knowledge of biochemistry is not required.
In this short, radically laconic book, I unfold eight words of the basic principle into a comprehensive set of rules, or personal principles that will help you eat real food in moderate quantities and thanks to this to significantly move away from the western style of food. The rules are formulated in a simple and understandable language: I specially avoid jargon of nutritionists and biochemists, although in most cases these rules are supported by the results of modern research.
About the author
Michael Pollan-journalist, publicist writer, author of book-Bratseller, teacher of writing at Harvard and California University (Berkeley) An invited expert is aware of the health and nutrition from Stanford University on the Coursera platform.
According to the book "In Protecting Food", a documentary presented on the PBS channel was shot.
Many of his books, such as, for example, "cooked", "Food Rules" (Food Rules)," Dilemma omnivorous", "What is a desire from the point of view of botany of desire) and “In Defense of Food) were included in the list of bestsellers according to the New York Times. In May 2018, another book was published - "how to change the mind"
Author:
Author:Michael Pollan
Cover:
Cover:Soft
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Paper:
Paper:Gazeta
Series:
Series: Science and Nutrition
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-00169-739-8
No reviews found