A Grain Of Salt: The Science and Pseudoscience of What We Eat

Description

Eating has become a confusing experience. Should we follow a Keto diet? Is sugar the next tobacco? Does fermented cabbage juice cure disease? Are lectins toxic? Is drinking poppy seed tea risky? What's with probiotics? Can packaging contaminate food? Should our nuts be activated? What is cockroach milk? We all have questions, and Dr. Joe Schwarcz has the answers, some of which will astonish you. Guaranteed to satisfy your hunger for palatable and relevant scientific information, bestselling author Dr. Joe Schwarcz separates fact from fiction in this collection of new and updated articles about what to eat, what not to eat, and how to recognise the scientific basis of food chemistry. 'The author's entertaining writing style and clear, precise explanations make the book a joy to read...' - Booklist on Is That a Fact 'Schwarcz's light touches of humor make the scientific information feel accessible and ensure that it's entertaining. With enough facts to soothe anxious, health-conscious individuals as well as some good tidbits to share, this enlightening collection offers every reader something new to learn and marvel over.' - Booklist

Dr. Joe Schwarcz is director of McGill University's Office for Science and Society, dedicated to demystifying science and separating sense from nonsense. He is a popular lecturer, both to students and to the larger public. He hosts The Dr. Joe Show on Montreal radio and is the author of 16 bestselling titles. Dr. Joe lives in Montreal, Quebec.

"Readers hoping for light laughs should enjoy this book." -- Publishers Weekly