Luc Cynober, Jacques Fricker

The Truth About Food Supplements Publication date : February 11, 2010

Food supplements have become exceedingly popular. The choice of supplements available in pharmacies and online is staggering. You can lose weight, acquire gorgeous hair, fight fatigue, recover energy, slow down the ageing process or minimize hot flushes: according to the publicity, it's easy if you just take the right food supplement. Are these claims believable? And what exactly is a food supplement? What does it really do?

In this book, a nutritionist physician and a professor of pharmacology analyse the products on offer. Their goal is to enable consumers to make discerning choices and to distinguish between products that may have health benefits from those that could be dangerous. What reasons are there for taking food supplements? Which supplements? When should they be taken? By whom? What are the health risks if one takes too many or the wrong supplements?

In a separate section more than 60 products are catalogued and described, their properties and potential dangers pointed out, and practical advice offered on choosing reliable products.

To help consumers make intelligent purchases without endangering their health, the authors explain how to decipher product claims and how to read the often obscure labels.

• This complete guidebook tells you everything you should know about food supplements and how to make the right choices, so as to enhance wellbeing and preserve health.

• Ginseng, Omega 3, melatonin, spirulina are among more than 60 products under scrutiny here.

• A review of French and E.U. legislation concerning food supplements.

Luc Cynober is a professor of biochemistry and the head of the biology and pharmacy department at the teaching hospital Saint-Vincent-de-Paul, in Paris.

Jacques Fricker is a physician specialising in nutrition and the author of highly successful books on dietetics and slimming. A former research fellow at the French National Institute for Health and Medical Research (Inserm) and a nutritionist at Hôpital Bichat , Paris, he now teaches at several medical faculties.