Dodgy dietary advice is everywhere, from bite-size morsels on social media to an all-you-can-eat buffet of books on how to eat ‘well’. ‘Lifestyle gurus’ dish up directions such as ‘cut out gluten’ or ‘consume like a caveman’, but much of their fare is fact-free. One chef thinks this is all too much to swallow, so set about reducing the science of healthy eating down to a digestible serving.
In this podcast, we discuss The angry chef – bad science and the truth about healthy eating by Anthony Warner.
You can also read our review of the book here.
Next month, we’ll discussing Chemistry, a novel exploring the life of a PhD student by Weike Wang.
We want to include you, the Chemistry World reader, in the conversation so tweet your thoughts to @ChemistryWorld, or use the hashtag #BookClubCW and we’ll endeavour to include your opinions (or questions) in the podcast.
No comments yet