Whole: rethinking the science of nutrition

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English
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ISBN:
9781937856243
9781937856250
9781624609794
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Grouping Information

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 Update2022-11-29 05:22:58AM
Last Indexed2022-11-29 05:48:08AM

Solr Fields

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auth_author2
Jacobson, Howard, 1930-
author
Campbell, T. Colin, 1934-
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Jacobson, Howard,1930-
author_display
Campbell, T. Colin
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Green Road Community
Morrisville Community
North Regional
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Green Road Community - Adult Non-Fiction
Morrisville Community - Adult Non-Fiction
North Regional - Adult Non-Fiction
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display_description
New 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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Audio Books
Books
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id
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isbn
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9781937856243
9781937856250
last_indexed
2022-11-29T10:48:08.812Z
lexile_score
-1
literary_form
Non Fiction
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Non Fiction
local_callnumber_catalog
613.2 CAMPB
owning_library_catalog
Wake County Public Libraries
owning_location_catalog
Eva H. Perry Regional
Green Road Community
Morrisville Community
North Regional
West Regional
primary_isbn
9781937856243
publishDate
2013
publisher
BenBella Books
Blackstone Publishing
recordtype
grouped_work
subject_facet
Longevity -- Nutritional aspects
Nutrition
Vegetarianism
title_display
Whole : rethinking the science of nutrition
title_full
Whole : rethinking the science of nutrition / T. Colin Campbell, with Howard Jacobson
Whole Rethinking the Science of Nutrition
title_short
Whole
title_sub
rethinking the science of nutrition
topic_facet
Health & Fitness
Longevity
Nonfiction
Nutrition
Nutritional aspects
Science
Self-Improvement
Vegetarianism

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