The food supply is incredibly abundant and varied. When it comes to nutrition, the often conflicting information and constantly evolving trends leave us perplexed. Omega-3s, fiber-enriched foods, cholesterol-free, no added sugar, sustainably sourced seafood… How do we separate fact from fiction? Whom should we believe? How do we navigate this sea of contradictory—and sometimes guilt-inducing—information?
The food supply is incredibly abundant and varied. When it comes to nutrition, the often conflicting information and constantly evolving trends leave us perplexed. Omega-3s, fiber-enriched foods, cholesterol-free, no added sugar, sustainably sourced seafood… How do we separate fact from fiction? Whom should we believe? How do we navigate this information? Faced with contradictory—and sometimes guilt-inducing—advice, we end up feeling lost and unsure of how to eat well. While not claiming to have all the answers, this new edition of the practical guide *Eating Better for Pleasure and Health* has the advantage of bringing together the most practical, current, and reliable scientific knowledge on how to eat. Focused on pleasure and health, this book aims above all to inspire a love of better food. It emphasizes simplicity and the discovery of new flavors with its superfoods and countless ideas, recipes, and tips for eating better anytime, anywhere, and at any age. This guide also includes more than 100 recipes.
