Food for Life: The New Science of Eating Well, by the #1 bestselling author of SPOON-FED

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The only daylight fed mushrooms in my local Yorkshire supermarkets are Chestnut mushrooms which only have 200 IU per 100 grams which is not enough to meet even the UK Department of Health and Social Care standards of 400 IU/day. Practical tips: Each chapter concludes with bullet-pointed tips, offering concise and practical advice for readers. Taking a wide-angle lens on everything from environmental impact and food fraud to allergies and deceptive labelling, Spector shows us the many wondrous and surprising properties of everyday foods, which scientists are only just beginning to understand. I don’t need to stress if I eat a piece of dried fruit, and worry about how will that impact my health. The book presents scientific information in a clear and understandable manner, and the writing style is easy to follow.

Fairly numerous suggestions on how to improve one's diet, with tips on what he does himself, with some simple recipes. I find his repeated advice that the effects of food on the body differ for everyone to be one that makes a lot of sense, and wish that the average person had access to tools that could measure their own responses to food. Tim Spector has pioneered a science-based approach to nutrition, encouraging us to forget misleading notions of calorie counts or nutritional breakdowns.

His 2015 book The Diet Myth popularised the idea that each of us has a unique and constantly changing gut microbiome that is crucial to our health. Jam-packed with information on all food groups - we all know we should be eating more whole food and stay away from ultra processed, and this book is very good at explaining why. Generally the advice is 1) eat minimally processed foods; 2) eat a wide variety of those foods; and 3) as rule Western people eat way more meat than they need so cutting down on that is good for you and the planet. He also talked about the food industry, the environmental impact of producing food, the history of a particular food and so on.

The nutrition revolution is well underway and Tim Spector is one of the visionaries leading the way . The sale of customised goods or perishable goods, sealed audio or video recordings, or software, which has been opened. Food for Life’ is a recommended read for those seeking a deeper understanding of nutrition and its implications for personal well-being and sustainability.It contains so much information that it’s impossible to process by reading it from start to finish, but bullet-pointed tips at the end of each chapter and an appendix of food tables make it a valuable reference book to keep on a kitchen shelf. Also the 2022 paper "Estimating impact of food choices on life expectancy: A modeling study" is well worth looking at. With a focus on cutting-edge science and honoured with an OBE for his impactful work in fighting Covid-19, Tim stands at the forefront of his field. Our brains became larger thanks to this increased nutrient intake, with a major part dedicated to our senses, in particular those neuronal areas related to food. I was also pleasantly surprised to find out some facts about foods I enjoy (who knew passion fruit contained iron!

Es mag ja sein, dass mögliches Potential in Gentechnik steckt und die Produkte selbst nicht giftig für Menschen sind, aber dass uns die letzten Jahre gezeigt haben, dass es leider nicht ohne Risiko ist Genfood in die Umwelt zu bringen, wird komplett ignoriert.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. The organisation of the book is user-friendly, allowing readers to easily find information about specific foods or food groups. Much of the current advice about food and nutrition is dangerously inaccurate, misleading and often downright wrong. Instead of putting a lot of pressure on the individual and their choices, it's good to put pressure on the food industry. The author acknowledges that our gut microbiomes vary greatly, leading to significant variations in how our bodies respond to the same meals in terms of insulin, blood sugar, and blood fat levels.