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Unsavory Truth: How Food Companies Skew the Science of What We Eat by Marion Nestle

• Unsavory Truth: How Food Companies Skew the Science of What We Eat
• Marion Nestle
• Page: 320
• Format: pdf, ePub, mobi, fb2
• ISBN: 9781541697119
• Publisher: Basic Books

Download Unsavory Truth: How Food Companies Skew the Science of What We Eat

Free ebook textbook downloads pdf Unsavory Truth: How Food Companies Skew the Science of What We Eat 9781541697119

Unsavory Truth: How Food Companies Skew the Science of What We Eat by Marion Nestle America's leading nutritionist exposes how the food industry corrupts scientific research for profit Is chocolate heart-healthy? Does yogurt prevent type 2 diabetes? Do pomegranates help cheat death? News accounts bombard us with such amazing claims, report them as science, and influence what we eat. Yet, as Marion Nestle explains, these studies are more about marketing than science; they are often paid for by companies that sell those foods. Whether it's a Coca-Cola-backed study hailing light exercise as a calorie neutralizer, or blueberry-sponsored investigators proclaiming that this fruit prevents erectile dysfunction, every corner of the food industry knows how to turn conflicted research into big profit. As Nestle argues, it's time to put public health first. Written with unmatched rigor and insight, Unsavory Truth reveals how the food industry manipulates nutrition science--and suggests what we can do about it.

Unsavory Truth: How Food Companies Skew the Science of What
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Written with unmatched rigor and insight, Unsavory Truth reveals how the food Unsavory Truth: How Food Companies Skew the Science of What We Eat. Unsavory Truth: How Food Companies Skew book by Marion Nestle
Unsavory Truth : How Food Companies Skew the Science of What We Eat us with such amazing claims, report them as science, and influence what we eat. Marion Nestle - Faculty Bio - NYU Steinhardt
Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Unsavory Truth: How Food Companies Skew the Science of What We Eat, will be  

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