Jean-Marie Bourre
Healthy Eating: Real and Unreal Risks Publication date : June 3, 2010
The food we eat should respect three basic rules: it should be safe, healthy and also tasty. But, as Doctor Jean-Marie Bourre shows here, the current obsession with safety often makes us forego taste and even health.
Have you been scared out of your wits by the constant flow of reports (often of dubious reliability) revealing the terrible danger that lurks in a given food? Do the contradictory recommendations of so-called expert nutritionists just make you feel lost? Are you confused by the different arguments raging on such subjects as GMOs, fast food or the agri-food business? What should you eat? Meat or fish? Wild or farmed? With or without salt? Fat or lean? Vegetable or animal?
• The only eating habits that can be regarded as healthy are those that are based on real needs. But how can we satisfy them when bogus rumours and marketing tricks conspire to conceal them, and when the excessive use of the precautionary principle has created new health hazards? Where does the problem really lie: in the food itself or in our eating habits?
• This book will help you identify the real dangers posed by your diet and to rediscover the pleasure of eating — a prerequisite for health!
With La Diététique du cerveau, Jean-Marie Bourre revolutionised our understanding of nutrition. A member of the French Academy of Medicine, he formerly headed a research unit at the French National Institute for Health and Medical Research (INSERM). A specialist in fats, he was one of the scientists who discovered the effects of Omega-3 fatty acids. He is the author of, most notably, Les Bonnes Graisses, Les Aliments de l'intelligence and La Vérité sur les Oméga-3.
Have you been scared out of your wits by the constant flow of reports (often of dubious reliability) revealing the terrible danger that lurks in a given food? Do the contradictory recommendations of so-called expert nutritionists just make you feel lost? Are you confused by the different arguments raging on such subjects as GMOs, fast food or the agri-food business? What should you eat? Meat or fish? Wild or farmed? With or without salt? Fat or lean? Vegetable or animal?
• The only eating habits that can be regarded as healthy are those that are based on real needs. But how can we satisfy them when bogus rumours and marketing tricks conspire to conceal them, and when the excessive use of the precautionary principle has created new health hazards? Where does the problem really lie: in the food itself or in our eating habits?
• This book will help you identify the real dangers posed by your diet and to rediscover the pleasure of eating — a prerequisite for health!
With La Diététique du cerveau, Jean-Marie Bourre revolutionised our understanding of nutrition. A member of the French Academy of Medicine, he formerly headed a research unit at the French National Institute for Health and Medical Research (INSERM). A specialist in fats, he was one of the scientists who discovered the effects of Omega-3 fatty acids. He is the author of, most notably, Les Bonnes Graisses, Les Aliments de l'intelligence and La Vérité sur les Oméga-3.