Food for Life: The New Science of Eating Well, by the #1 bestselling author of SPOON-FED

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Food for Life: The New Science of Eating Well, by the #1 bestselling author of SPOON-FED

Food for Life: The New Science of Eating Well, by the #1 bestselling author of SPOON-FED

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Tim Spector empfiehlt ernsthaft genmanipulierte Lebensmittel für die Zukunft und kritisiert, dass manche Menschen diese Lebensmittel bedenklich finden! Anyway, the book is quite clearly structured and to summarize the sheer amount of information he puts in, he includes 5 bullet points at the end of each chapter that reiterate the key points. With a focus on cutting-edge science and honoured with an OBE for his impactful work in fighting Covid-19, Tim stands at the forefront of his field. You can reheat rice; unopened mussels won’t kill you; and eating meat doesn’t give you cancer (though “replacing 30% of traditional burger meat with mushrooms or fungi would be the equivalent of taking 2m cars off the road”).

I would have found it useful if the book had given examples of what an optimal diet would look like per day for a week. Readers can easily navigate through different chapters and sections, finding the information they need without having to read the entire book from start to finish. Food for Life’ by Tim Spector offers a refreshing and informative perspective on nutrition and its relationship with our health and the environment.But it’s good stuff, much of new and has caused me to rethink some of the foods I eat — and don’t eat. That said, it's a really good resource and perhaps I'm being harsh considering there's only so many ways you can say "polyphenols good, UPFs bad. This is one of the clearest and most accessible short nutrition books I have read : refreshingly open-minded, deeply informative and free of faddish diet rules. It sums up everything he has learned about eating and sometimes reads like an encyclopedia because of it. As an author and media presenter, Spector actively shares his expertise with both scientific and public communities.

Every person's ideal diet is different, and should be based on sensible choices from a position of knowledge. Registered address: Unit 5, Vulcan House Business Centre, Vulcan Road, Leicester, LE5 3EF, United kingdom. Firstly I want to say I'm a big fan of Spector/ZOE and his work in this area, and I believe this is a great book with loads of impactful and helpful information. I found it a bit of a slog to get through the book as he goes through every food and their vitamins and polyphenols, which doesn’t make for riveting reading.e. 125 - 200 nmol/L in the blood - UK units not USA) so I supplement my food with vit D3 capsules which are essential for many reasons. Most people reading this book would not be able to access this kind of personalised data and some of these results suggest certain foods (whole, unprocessed, fresh- like certain fruits or vegetables) should be avoided or at least reduced to occasional treats. If we are to combat the epidemic of obesity and health problems, we need a fundamental change in how we view food, diets, and the hidden microbial world inside our bodies.

He constantly mentions many people get different results and will occasionally give averaged results as well as his own. These are urgent issues that matter not just for our health as individuals but for the future of the planet. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Of course a lot of the topics covered deal with hard truths about the food industry, climate change and modern food technology and consumption.A brilliant deep-dive into how food affects our wellbeing – and more importantly, what we can do about it. What sets Food for Life apart from other nutrition books, is that it does not give direct pieces of advice on how, when, and what to eat. author of The Diet Myth, Spoon-Fed and Food for Life and scientific co-founder of ZOE, the nutrition science company. As a result, each individual’s optimal diet differs, and it should be determined through informed decision-making and a solid understanding of nutritional principles.

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