Rating: 4/5
Review:
helpful and sensible dietary advice
James Wong is a properly trained, experienced scientist who
really knows what he is talking about.
In the field of popular dietary advice, this is by no means always the
case and is very valuable attribute. He
puts this knowledge over very well here in a well balanced, nicely presented
and easily readable book.
The book does what it claims to do: it gives advice about
how to choose and cook foods to get the best dietary advantage from them. No dodgy, overblown "superfood"
claims, nor "radical new diets" but sound scientific research and
sensible suggestions based on it. Wong
is also refreshingly clear about what is established fact about what compounds
are found in certain foods, for example, and what is suggested but not fully
established by research about any beneficial effects these may have. In a world where a tentative suggestion from
incomplete research may be trumpeted as an Astonishing Breakthrough which will
Transform The Way We Live, such honesty is very welcome.
All the advice is sensible, although it's not all welcome,
to be honest. For example, Robusta
coffee beans may contain lots more possibly healthy compounds than Arabica –
but they don't taste nearly so good to me, so I'll just take my chances on that
one, thanks. Nonetheless, the
information is there to be assessed, and the recipes to help to utilise the
science are sensible and largely appetising-looking.
In short, this is a nicely presented, useful book with
genuinely sensible and valuable content which is easy to read and understand.
It stands out in a very crowded market indeed and I can recommend it.
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