Questo autore approfondisce la crisi alimentare, esaminando problemi come l'obesità e le malattie metaboliche attraverso la lente del sapore. Sfidando i dibattiti convenzionali su grassi, carboidrati e zuccheri, propone che il gusto stesso svolga un ruolo significativo nella quantità che le persone consumano. Il suo lavoro promette rivelazioni destinate a sorprendere, spaventare ed emozionare i lettori. Attraverso una prospettiva unica, offre un nuovo e convincente approccio alla comprensione delle complessità dell'alimentazione moderna.
For the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic, more than a hundred million have high blood pressure, and nearly half now qualify as obese. The harder we try to control what we eat, the more unhealthy we become. Why?
The award-winning author of Steak argues that the key to reversing America's health crisis lies in the overlooked link between nutrition and flavor, explaining how technologically advanced but plentiful foods have been rendered less nutritious and taste-appealing.
Acclaimed journalist delivers a groundbreaking, entertaining, and informative work that reveals how our dysfunctional relationship with food began.