This author delves into the food crisis, examining issues like obesity and metabolic disease through the lens of flavor. Challenging conventional debates surrounding fat, carbohydrates, and sugar, they propose that taste itself plays a significant role in how much people consume. Their work promises revelations that are intended to surprise, frighten, and thrill readers. Through a unique perspective, they offer a compelling new approach to understanding the complexities of modern eating.
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.