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Informationen zum Autor JOE SCHWARCZ is director of McGill University’s Office for Science and Society. He teaches courses on nutrition and the applications of chemistry to everyday life. His informative and entertaining public lectures range from nutritional controversies to the chemistry of love. Schwarcz has received numerous awards! including the Royal Society of Canada’s McNeil Award! and is the only non-American to win the American Chemical Society’s prestigious Grady-Stack Award. He is the author of five titles! including Let Them Eat Flax . He was also the chief consultant for the blockbuster titles Foods That Harm! Foods That Heal and The Healing Power of Vitamins! Minerals and Herbs . A regular guest on Daily Planet ! CBC! CTV and TVO! and the host of a weekly radio show on CFRB in Toronto and CJAD in Montreal! Schwarcz also writes a weekly column for The Gazette (Montreal). He lives in Montreal. Zusammenfassung Eat salmon. It’s full of good omega-3 fats. Don’t eat salmon. It’s full of PCBs and mercury. Eat more veggies. They’re full of good antioxidants. Don’t eat more veggies. The pesticides will give you cancer. Forget your dinner jacket and put on your lab coat: you have to be a nutritional scientist these days before you sit down to eat—which is why we need Dr. Joe Schwarcz, the expert who’s famous for connecting chemistry to everyday life. In An Apple a Day , he’s taken his thorough knowledge of food chemistry, applied it to today’s top food fears, trends and questions, and leavened it with his trademark lighthearted approach. The result is both an entertaining revelation of the miracles of science happening in our bodies every time we bite into a morsel of food, and a telling exploration of the myths, claims and misconceptions surrounding our obsession with diets, nutrition and weight. Looking first at how food affects our health, Dr. Joe examines what’s in tomatoes, soy and broccoli that can keep us healthy and how the hundreds of compounds in a single food react when they hit our bodies. Then he investigates how we manipulate our food supply, delving into the science of food additives and what benefits we might realize from adding bacteria to certain foods. He clears up the confusion about contaminants, examining everything from pesticide residues, remnants of antibiotics, the dreaded trans fats and chemicals that may leach from cookware. And he takes a studied look at the science of calories and weighs in on popular diets. An Apple a Day is a must-read book for anyone who looks forward to digesting the truth about what we eat. ...
