Whole: rethinking the science of nutrition

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Grouped Work ID3befb8cd-b1a2-8b8b-6427-1818b48653a7
Grouping Titlewhole rethinking the science of nutrition
Grouping Authort colin campbell
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2022-01-25 05:22:54AM
Last Indexed2022-01-25 05:43:59AM
Novelist Primary ISBNnone

Solr Details

auth_author2Jacobson, Howard, 1930-
authorCampbell, T. Colin, 1934-
author2-roleJacobson, Howard,1930-
author_displayCampbell, T. Colin
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Northeast Regional
Southeast Regional
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detailed_location_catalogCary Regional - Adult Non-fiction
Eva H. Perry Regional - Adult Non-fiction
Morrisville Community Library - Adult Non-fiction
Northeast Regional - Adult Non-fiction
Southeast Regional - Adult Non-fiction
Wake Forest Community - Adult Non-fiction
West Regional - Adult Non-fiction
display_descriptionNew York Times Bestseller

What happens when you eat an apple? The answer is vastly more complex than you imagine.

Every apple contains thousands of antioxidants whose names, beyond a few like vitamin C, are unfamiliar to us, and each of these powerful chemicals has the potential to play an important role in supporting our health. They impact thousands upon thousands of metabolic reactions inside the human body. But calculating the specific influence of each of these chemicals isn't nearly sufficient to explain the effect of the apple as a whole. Because almost every chemical can affect every other chemical, there is an almost infinite number of possible biological consequences.

And that's just from an apple.

Nutritional science, long stuck in a reductionist mindset, is at the cusp of a revolution. The traditional “gold standard" of nutrition research has been to study one chemical at a time in an attempt to determine its particular impact on the human body. These sorts of studies are helpful to food companies trying to prove there is a chemical in milk or pre-packaged dinners that is “good" for us, but they provide little insight into the complexity of what actually happens in our bodies or how those chemicals contribute to our health.

In The China Study, T. Colin Campbell (alongside his son, Thomas M. Campbell) revolutionized the way we think about our food with the evidence that a whole food, plant-based diet is the healthiest way to eat. Now, in Whole, he explains the science behind that evidence, the ways our current scientific paradigm ignores the fascinating complexity of the human body, and why, if we have such overwhelming evidence that everything we think we know about nutrition is wrong, our eating habits haven't changed.

Whole is an eye-opening, paradigm-changing journey through cutting-edge thinking on nutrition, a scientific tour de force with powerful implications for our health and for our world.
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literary_formNon Fiction
literary_form_fullNon Fiction
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owning_library_catalogWake County Public Libraries
owning_location_catalogCary Regional
Eva H. Perry Regional
Morrisville Community
Northeast Regional
Southeast Regional
Wake Forest Community
West Regional
publisherBenBella Books
BenBella Books,
Blackstone Publishing
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
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ils:680880BookBooksEnglishBenBella Books[2013]xvi, 328 pages : illustrations ; 24 cm
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subject_facetLongevity -- Nutritional aspects
title_displayWhole : rethinking the science of nutrition
title_fullWhole : rethinking the science of nutrition / T. Colin Campbell, with Howard Jacobson
Whole Rethinking the Science of Nutrition
title_subrethinking the science of nutrition
topic_facetHealth & Fitness
Nutritional aspects