Este autor se adentra en la crisis alimentaria, examinando problemas como la obesidad y las enfermedades metabólicas a través del prisma del sabor. Desafiando los debates convencionales sobre grasas, carbohidratos y azúcares, propone que el sabor en sí mismo juega un papel importante en la cantidad que las personas consumen. Su trabajo promete revelaciones que pretenden sorprender, asustar y emocionar a los lectores. A través de una perspectiva única, ofrece un nuevo y convincente enfoque para comprender las complejidades de la alimentación 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.