Whole: Rethinking the Science of Nutrition
āĻāĻ āĻ āĻĄāĻŋāĻāĻŦā§āĻā§āĻ° āĻŦāĻŋāĻˇā§ā§
What happens when you eat an apple? The answer is vastly more complex than you imagine.
Whole, a New York Times bestseller and an eye-opening, paradigm-changing journey through cutting-edge thinking on nutrition, is a scientific tour de force with powerful implications for our health and for our world.
Every apple contains thousands of antioxidants whose names, beyond a few like vitamin C, are unfamiliar to us, and each of these powerful chemicals has the potential to play an important role in supporting our health. They impact thousands upon thousands of metabolic reactions inside the human body. But calculating the specific influence of each of these chemicals isnât nearly sufficient to explain the effect of the apple as a whole. Because almost every chemical can affect every other chemical, there is an almost infinite number of possible biological consequencesâand thatâs just from an apple.
Nutritional science, long stuck in a reductionist mindset, is at the cusp of a revolution. The traditional gold standard of nutrition research has been to study one chemical at a time in an attempt to determine its particular impact on the human body. These sorts of studies are helpful to food companies trying to prove there is a chemical in milk or prepackaged dinners that is âgoodâ for us, but they provide little insight into the complexity of what actually happens in our bodies or how those chemicals contribute to our health.
In The China Study, T. Colin Campbell revolutionized the way we think about our food with the evidence that a whole food, plant-based diet is the healthiest way to eat. Now, in Whole, he explains the science behind that evidence, the ways our current scientific paradigm ignores the fascinating complexity of the human body, and why, if we have such overwhelming evidence that everything we think we know about nutrition is wrong, our eating habits havenât changed.
āĻ°ā§āĻāĻŋāĻ āĻ āĻĒāĻ°ā§āĻ¯āĻžāĻ˛ā§āĻāĻ¨āĻžāĻā§āĻ˛āĻŋ
āĻ˛ā§āĻāĻ āĻ¸āĻŽā§āĻĒāĻ°ā§āĻā§
Dr. T. Colin Campbell, an American biochemist who has been at the forefront of nutrition research for more than forty years, is the New York Times bestselling author of four books, including the blockbuster, million-selling The China Study, described by the New York Times as âthe Grand Prix of epidemiology.â He is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has been featured in several documentary films, including Forks over Knives and Vegucated. He is the founder of the T. Colin Campbell Center for Nutrition Studies.
Howard Jacobson, PhD, is an online marketing consultant, health educator, and ecological gardener from Durham, North Carolina. He earned Masters of Public Health and Doctor of Health Studies degrees from Temple University, and a Bachelor of Arts degree in history from Princeton. Howard cofounded VitruvianWay.com, an online marketing agency, and is a coauthor of Google AdWords for Dummies. When Howard is not chasing groundhogs away from blueberry bushes or wrestling with Google, he relaxes by playing Ultimate Frisbee and campfire songs from the 1960s. His current life goal is to turn the world into a giant food forest.
Don Hagen has been behind the microphone since fifth grade. He is a nine-time winner of the Peer Award for narration/voice-over and twice winner of an AudioFile Earphones Award. He has also been heard in radio and television commercials and documentaries. In addition to his freelance voice work, he is a member of the audiobook narration team at the Library of Congress.
