Dying to Eat

This book examines our oft emotional relationship with food; the way science has been used and misused by those who govern, provide advice to the public, or try to sell food; and why we tend to believe the statements about healthy eating that we wish were true, rather than those which are true. The book discusses and challenges how the science and knowledge of food, health and nutrition are derived; why knowledge can appear valid even when it is not; how the misleading use of descriptors of risk has been responsible for the strangest ideas about eating in the history of humankind, perverted our approach to the role of food in our lives, and engendered hysterical attitudes; and why public health policy is subject to the whims of activists and lobbyists, and how it becomes dogma that is highly resistant to change despite new evidence. The role of the media and how, and why, science is “modified” and sometimes “falsified”, and why how, not just what, we eat may be crucial are also examined. The book also explores those foods that come ready loaded with poisonous compounds and carcinogens. The conclusions presented here are firmly based upon an extensive bibliography, and a detailed and trustworthy re-examination of key pieces of research that have been influential in setting the present food agenda. The text is set within an historical context dating back to the 16th century, and illustrates how it is that we have always known what we must eat and do to be healthy.

The book is written in an approachable and engaging style for all readers regardless of pre-existing scientific knowledge. It is intended for all who have an interest in their food and health, and for students of the food, nutrition, medical, and social sciences.