- How the Food Industry Influences Nutrition and Health
- Narrated by: Kate Reading
- Length: 10 hrs and 34 mins
- Abridged Audiobook
- Release date: 09-03-10
- Language: English
- Publisher: University Press Audiobooks
Regular price: $28.00
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This book is published by University of California Press.
Customer ReviewsMost Helpful
By Dakota on 09-26-10
Excellent except for one thing... okay, maybe two
This book is great, the reader is great, it's super informative and interesting but there is one irritating thing that is making me really wish I had bought this as a real, live book instead.
You see, this book is abridged. I didn't realize that when I bought it... my bad.
It's very poorly done. I'm only two (?) hours through it and I've noticed two or three obvious breaks. One where she was going to talk about Ancel Keys' and his influence on the saturated fat debate and it completely cut to something else. That is, unfortunately, something that I really wanted to hear about.
Actually, there is one other issue with this audio book that I did not realize until the intro was read; apparently the text version has a very extensive and meticulous reference section.
In all, if you don't have time to actually read this book, then get this. Otherwise, you should buy the text version.
On the other hand, maybe if an unabridged version comes out, Audible will refund our money for this version and we can buy the complete one (*wink-wink, nudge-nudge*).
25 of 25 people found this review helpful
By Walter on 05-29-11
Mostly very good, diet advice dated
The book does an excellent job of exposing the corrupting power of big money both on nutrition research and the ability of authorities to give intelligent nutrition advice. Even the abridged version was at times long-winded.
The book was more about process than about what makes good nutritional sense. It took the FDA's food pyramid as gospel, though many now think its heavy focus on grains leads to increased inflammation and excessive carb consumption with associated adverse health consequences. There is also little talk of the value of omega 3's. On the other hand, the book speaks of the danger of higher dose vitamin D without noting its potential benefits or the ability to maintain safety through blood testing.
The book a little naively seems to think that if the FDA would just be left in peace, it could be relied on to give optimal nutrition advice. In fact, the area is complex, many topics lack consensus, and gross error have been made. Remember margarine? Why anyone ever thought consuming a synthetic fat made sense is beyond me. Further, given the difficulty in getting funding for supplement research and how long it takes the research to come to definitive conclusions, one can reasonably decide to take supplements before all of the research is in. On the other hand, the book correctly notes that it hardly makes sense for supplement manufacturers to be able to come out with products without safety testing.
3 of 3 people found this review helpful
Customer ReviewsMost Helpful
By Mr. P. J. Bellchambers on 04-13-13
Food - not just for eating....
I am now more involved with food and the idea of politics and food before I became a chef was not on my radar. I now see and understand the issues around food, sourcing, supply, pricing, safety, marketing etc and have to find ways to deal with them in my daily life.
The insights that Marion has are useful and real! Its an interesting and sometimes difficult read but it does highlight some of the issues we all need to think about and even make decisions on ourselves when it comes to food.
1 of 1 people found this review helpful
By Reg on 06-21-17
very good book
Everyone who eats food should read this. Even if it is a few years old, everything still applies to this day.