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The Bad Food Bible: Why You Can (and Maybe Should) Eat Everything Thought Couldn't
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The Bad Food Bible: Why You Can (and Maybe Should) Eat Everything Thought Couldn't in Franklin, TN
Current price: $18.99
Barnes and Noble
The Bad Food Bible: Why You Can (and Maybe Should) Eat Everything Thought Couldn't in Franklin, TN
Current price: $18.99
Loading Inventory...
Size: Paperback
Physician and popular
New York Times
contributor Aaron Carroll mines the latest evidence to show that many “bad” ingredients actually aren’t unhealthy, and in some cases are essential to our well-being.
Advice about food can be confusing. There’s usually only one thing experts can agree on: some ingredients—often the most enjoyable ones—are bad for you, full stop. But as Aaron Carroll explains, if we stop consuming some of our most demonized foods, it may actually hurt us. Examining troves of studies on dietary health, Carroll separates hard truths from hype, showing that you can
Eat red meat several times a week.
Its effects are negligible for most people, and actually positive if you’re 65 or older.
Have a drink or two a day.
In moderation, alcohol may protect you against cardiovascular disease without much risk.
Enjoy a gluten-loaded bagel from time to time.
It has less fat and sugar, fewer calories, and more fiber than a gluten-free one.
Eat more salt.
If your blood pressure is normal, you may be getting too
little
sodium, not too much.
Full of counterintuitive, deeply researched lessons about food we hate to love,
The Bad Food Bible
is for anyone who wants to forge eating habits that are sensible, sustainable, and occasionally indulgent.
New York Times
contributor Aaron Carroll mines the latest evidence to show that many “bad” ingredients actually aren’t unhealthy, and in some cases are essential to our well-being.
Advice about food can be confusing. There’s usually only one thing experts can agree on: some ingredients—often the most enjoyable ones—are bad for you, full stop. But as Aaron Carroll explains, if we stop consuming some of our most demonized foods, it may actually hurt us. Examining troves of studies on dietary health, Carroll separates hard truths from hype, showing that you can
Eat red meat several times a week.
Its effects are negligible for most people, and actually positive if you’re 65 or older.
Have a drink or two a day.
In moderation, alcohol may protect you against cardiovascular disease without much risk.
Enjoy a gluten-loaded bagel from time to time.
It has less fat and sugar, fewer calories, and more fiber than a gluten-free one.
Eat more salt.
If your blood pressure is normal, you may be getting too
little
sodium, not too much.
Full of counterintuitive, deeply researched lessons about food we hate to love,
The Bad Food Bible
is for anyone who wants to forge eating habits that are sensible, sustainable, and occasionally indulgent.
Physician and popular
New York Times
contributor Aaron Carroll mines the latest evidence to show that many “bad” ingredients actually aren’t unhealthy, and in some cases are essential to our well-being.
Advice about food can be confusing. There’s usually only one thing experts can agree on: some ingredients—often the most enjoyable ones—are bad for you, full stop. But as Aaron Carroll explains, if we stop consuming some of our most demonized foods, it may actually hurt us. Examining troves of studies on dietary health, Carroll separates hard truths from hype, showing that you can
Eat red meat several times a week.
Its effects are negligible for most people, and actually positive if you’re 65 or older.
Have a drink or two a day.
In moderation, alcohol may protect you against cardiovascular disease without much risk.
Enjoy a gluten-loaded bagel from time to time.
It has less fat and sugar, fewer calories, and more fiber than a gluten-free one.
Eat more salt.
If your blood pressure is normal, you may be getting too
little
sodium, not too much.
Full of counterintuitive, deeply researched lessons about food we hate to love,
The Bad Food Bible
is for anyone who wants to forge eating habits that are sensible, sustainable, and occasionally indulgent.
New York Times
contributor Aaron Carroll mines the latest evidence to show that many “bad” ingredients actually aren’t unhealthy, and in some cases are essential to our well-being.
Advice about food can be confusing. There’s usually only one thing experts can agree on: some ingredients—often the most enjoyable ones—are bad for you, full stop. But as Aaron Carroll explains, if we stop consuming some of our most demonized foods, it may actually hurt us. Examining troves of studies on dietary health, Carroll separates hard truths from hype, showing that you can
Eat red meat several times a week.
Its effects are negligible for most people, and actually positive if you’re 65 or older.
Have a drink or two a day.
In moderation, alcohol may protect you against cardiovascular disease without much risk.
Enjoy a gluten-loaded bagel from time to time.
It has less fat and sugar, fewer calories, and more fiber than a gluten-free one.
Eat more salt.
If your blood pressure is normal, you may be getting too
little
sodium, not too much.
Full of counterintuitive, deeply researched lessons about food we hate to love,
The Bad Food Bible
is for anyone who wants to forge eating habits that are sensible, sustainable, and occasionally indulgent.
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