The Future of Nutrition; The Future of Nutrition; An insider’s look at the science, why we keep getting it wrong

2020 Foreword Indie Award Winner in the “Health” Category From the coauthor of The China Study and author of the New York Times bestselling follow-up, Whole Despite extensive research and overwhelming public information on nutrition and health science, we are more confused than ever—about the foods we eat, what good nutrition looks like, and what it can do for our health. In The Future of Nutrition, T. Colin Campbell cuts through the noise with an in-depth analysis of our historical relationship to the food we eat, the source of our present information overload, and what our current path means for the future—both for individual health and society as a whole. In these pages, Campbell takes on the institution of nutrition itself, unpacking: • Why the institutional emphasis on individual nutrients (instead of whole foods) as a means to explain nutrition has had catastrophic consequences • How our reverence for "high quality" animal protein has distorted our understanding of cholesterol, saturated fat, unsaturated fat, environmental carcinogens, and more • Why mainstream food and nutrient recommendations and public policy favor corporate interests over that of personal and planetary health • How we can ensure that public nutrition literacy can prevent and treat personal illness more effectively and economically The Future of Nutrition offers a fascinating deep-dive behind the curtain of the field of nutrition—with implications both for our health and for the practice of science itself. Why, despite the many advances in science and technology over the past few decades, does our health only seem to be getting worse? Why, despite so much time and energy spent studying the foods we eat, are we more confused than ever about nutrition—what good nutrition looks like, and what it can do for our health? Colin Campbell's first book, The China Study-with 3 million copies sold (and growing!)—laid out the exhaustive evidence for the whole foods, plant-based diet as the healthiest way to eat. His New York Times bestselling follow-up, Whole, addressed the widespread scientific emphasis on reductionism that has kept our focus on the discrete behaviors of individual vitamins and nutrients in the foods we eat, rather than diet's synergistic effects on health. Now, in The Future of Nutrition: An Insider's Look at the Science, Why We Keep Getting it Wrong, and How to Start Getting it Right, Campbell takes on the institution of nutrition itself: the history of how we got locked in to focusing on "disease care" over health care; the widespread impact of our reverence of animal protein on our interpretation of scientific evidence; the way even well-meaning organizations can limit what science is and is not taken seriously; and what we can do to ensure the future of nutrition is different than its past. The Future of Nutrition offers a fascinating deep-dive behind the curtain of the field of nutrition—with implications both for our health and for the practice of science itself. Title Page Copyright Dedication Contents Preface and Acknowledgments Foreword by Howard Lyman Introduction Part I: Challenging Disease Care Chapter One: Disease Care Today Chapter Two: The Hidden History of Nutrition and Disease Chapter Three: Disease Care Institutionalized Part II: Confusion in Nutrition Chapter Four: The State of Nutrition Chapter Five: The Cult of Animal Protein Chapter Six: Related Myths, Debates, and Diversions Part III: Science as Dogma Chapter Seven: A Radical Challenge to Science Chapter Eight: The Limits of Reductionist Nutrition Chapter Nine: A Case Study of Wholistic Science Part IV: Looking to the Future Chapter Ten: Recommendations Postscript Afterword Notes Index About the Authors "Colin Campbell, author of The China Study (3M sold across all formats and editions) and New York Times bestseller Whole, returns with The Future of Nutrition, a book examining the shortcomings and confusion within the nutrition industry and outlining steps to improve"-- Provided by publisher