Something to Chew on: Challenging Controversies in Food and Health - Tapa blanda

'Gibney offers an introduction to the issues that will shape our future. It is a bold attempt at demystification. The mechanics of human nutrition, diet and health are clearly explained alongside important developments in plant science, climate change, water supply, and global agriculture. Gibney takes aim at what he considers misconceived propaganda about agri-food science, such as emotion-based hostility to genetically modified (GM) crops and those who put fashionable organic farming above high-yield fertilisers in developing countries. His position as a scientist who has co-ordinated European-funded research projects with food and chemical companies is explained at the outset, along with his role as an adviser to Nestle. The book's richness lies in its wealth of detail. We learn that human intervention in plant genetics goes back 10,000 years. Indeed, it is human behaviour that emerges as the oddest phenomenon. Gibney highlights a 20-year study in the UK which found an increase in car ownership correlates precisely with the rise in obesity. A study of 50,000 American nurses from 1976 onwards found that those who viewed the most television had a 94% increased risk of becoming obese, and a 70% higher risk of diabetes.' The Sunday Times 'Professor Gibney brings his vast scholarship to the subject, pulling together reports and studies from around the globe filtered through his own argumentative and common sense approach to one of the most important subjects in the world today.' Sunday Independent 'Gibney writes in fluid prose which makes pleasant and interesting reading.' Books Ireland

"Something to Chew On" is an informative and entertaining book which covers from a scientific point of view all of the worldwide controversies dominating the popular press in relation to the safety and wholesomeness of the modern food chain. It deals with the topics of organic food, GM foods, obesity, growing old, the integrity of food research, global warming, global malnutrition, consumer perception of food-borne risk, our gut bacteria, and how nutrition during pregnancy primes us for health in later life. Each chapter presents multiple arguments and comes to a well-supported conclusion. Mike Gibney provides interesting examples, reports and stories from many countries. The book is highly suitable for the general reader and will be an invaluable guide to the science of nutrition for students of food and health.