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Eat salmon. It’s full of good omega-3 fats. Don’t eat salmon. It’s full of PCBs and mercury. Eat more veggies. They’re full of good antioxidants. Don’t eat more veggies. The pesticides will give you cancer.

Forget your dinner jacket and put on your lab coat: you have to be a nutritional scientist these days before you sit down to eat—which is why we need Dr. Joe Schwarcz, the expert in connecting chemistry to everyday life. In An Apple a Day, he’s taken his thorough knowledge of food chemistry, applied it to today’s top food fears, trends, and questions, and leavened it w

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Book ID Asin: B001NLKZ0A
Book Title: An Apple a Day: The Myths, Misconceptions, and Truths About the Foods We Eat
Book Author: Joe Schwarcz
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $11.99
Book Format Name: Hardcover
Book Format Price: $23.95
Book Format Name: Paperback
Book Format Price: $14.95
Book Price: unknown
Book Category: Kindle Store, Kindle eBooks, Science & Math and unknown
Book Rating: 26 ratings

An Apple a Day: The Myths, Misconceptions, and Truths About the Foods We Eat by Joe Schwarcz Book Review

Name: dabotofus2
Rating: 5.0 out of 5 stars
Title: Excellent Food Science Book
Date: Reviewed in the United States 🇺🇸 on December 28, 2016
Review: All of Schwarcz's books that I've read are well written, informative and entertaining. In addition, this particular one is the most rational and science based nutrition book that I've found. Most news stories about food are based on data from poorly run or incomplete studies and often only determine correlations rather than cause and effect. In contrast, Schwartz critically reviews all available study data, identifies data limitations, and then states what conclusions can scientifically be drawn from it. A breath of intelligent fresh air.

Name: Morgaine
Rating: 3.0 out of 5 stars
Title: Covers A Lot of Subjects
Date: Reviewed in the United States 🇺🇸 on October 17, 2011
Review: Most of us don't know what to eat anymore with all the marketing out there, this book touches on a lot of subjects, I suppose it would be hard to go in-depth and keep the book under 500 pages. I enjoyed it, you can read it bit by bit and look for certain information or you can go cover to cover. An easy read. It doesn't answer all my questions but at this point, I don't think anything will :)

Also - fast shipping and a great price.

Name: maryann davenport
Rating: 5.0 out of 5 stars
Title: An Apple A Day keeps old age away!
Date: Reviewed in the United States 🇺🇸 on October 5, 2009
Review: Joe Schwarcz tells us what to eat and backs his advice up with the best and most verified lab results from all over the world. If you just love chemistry you'll love this book but if you care about yourself you'll find him a treasure chest of tips to live a long healthy time.

Name: Ivanhoe Account
Rating: 5.0 out of 5 stars
Title: Good read
Date: Reviewed in the United States 🇺🇸 on March 31, 2019
Review: Good read

Name: Darren B.
Rating: 4.0 out of 5 stars
Title: Key Insights from the Scientist's Point of View
Date: Reviewed in the United States 🇺🇸 on January 9, 2013
Review: If you have certain existing beliefs about the efficacy of certain foods, you will most likely find yourself maddened or upset with certain chapters, but there are a lot of good points made throughout the book to make up for it.

As there are 67 short chapters on everything from milk, to flax, to pesticides and artificial sweeteners, there is a little bit of something for everybody with questions about the science of food. I can honestly say that the majority (though not all) of it falls in line with the research I've personally gone through on a variety of the subject matter. One of the pitfalls of nutrition though is reductionism (science at it's core being), whereby we are more and more starting to view food as chemical compounds, rather than food. You don't eat calcium (unless it's a supplement), you consume food.

Overall this book is a good reference book that offers the scientists point of view on food. Like it or not we have entered a scientific food era, and as the world's population increases so will our nutritional demands and the impact of science on that (somewhat unfortunately) will be prevalent as we try to squeeze more efficiency out of limited amounts of land, while trying to minimize our environmental impact and other public health factors. Luckily enough you still have a choice surrounding the other 'non-scientific' components of food, like where your food comes from, what conditions was it raised in, where will you eat it, and with whom. Take this book as only one very small component of diet and nutrition.

Two of the most important concepts:

1 - Toxicity (Poison) is a matter of dosage. Many people do not realize this, but foods really becomes toxic when their exposure to certain chemicals exceeds a certain threshold, or you consume so much of one type of food that you introduce too much of certain chemical compounds naturally found in the food (whether organic, biodiverse, or industrially produced).

2 - There are still a lot of unknowns about nutrition and we are making discoveries every day that refute or support various existing beliefs. There are most likely hundreds if not thousands of compounds yet to be discovered and we still know very little about how certain chemicals compounds interact with other chemical compounds within the body

Downsides?

1 - This book is 6 years old, and new research can refute some of it already.

2 - He cites many studies in line, but chose to omit an appendix with references (to me this is very odd for an academic who would be used to this requirement in his academic work).

3 - It is NOT a diet book, and there is very little actual dietary advice, which I do not feel would be the author's place to recommend either given his background. This book is more of a reference book, or a coffee table book, something someone can sift through quickly on a variety of nutrition debates.

Name: Deb
Rating: 4.0 out of 5 stars
Title: Phew and whew.
Date: Reviewed in the United States 🇺🇸 on May 23, 2010
Review: "Phew! That was a lot to digest, wasn't it?"

Those are the words author Joe Schwarcz uses at the conclusion of his book which is jam-packed with the latest data, debates, and drama about the foods (and chemicals <gasp!> therein) we eat. His book is indeed a full-course meal...and then some.

First, he leads us through a tour of naturally occurring substances in our food supply, including flax, fiber, omega-3 fats, antioxidants, flavanols, vitamins, and minerals. Next, he presents the most controversial issues related to the manipulation of our food supply: fortifying with iron and fluoride; sweetening with natural and artificial sweeteners; manipulating genes in our food; and preserving with sulphites, viruses, and radiation. Then, he takes us up close and personal with the contaminants in our food supply, including pesticides, hormones, BPA, PCBs, and dioxins. And, finally, Joe leads us through the nutritional hype surrounding some of the latest nutritional fads such as goji juice, detoxing, DHEA, and green tea.

It's likely your head will be spinning after consuming all the nutritional chemistry, controversy and and commentary that Joe serves up. (And, to answer his question above: yes, it is a lot to digest!) He does do an impressive job in guiding us through the maze of myths, misconceptions and truths about the foods we eat, but--as food science is rarely a conclusive one--be prepared to be confused at times. Fortunately, Joe offers relief at the end of the book, to help us digest it all:
"There is more to life than worrying about every morsel of food we put into our mouths. What matters is the overall diet...When you carefully scrutinize the scientific studies that are being rolled out almost on a daily basis, most amount to no more than tinkering with the basic nutritional principles we have tried to lay down: eat mostly foods based on vegetables, fruits, whole grains, and low-fat dairy products, and don't overeat."

Whew.