Food Is Fake (el. knyga) (skaityta knyga) | Jake Kelly | knygos.lt

Aprašymas

You think you know what you're eating, but I promise you don't. The fruit, vegetables, nuts, honey, coffee and salt. The expensive steak. The free-range eggs. The sourdough loaf. The natural yoghurt. The olive oil. They look ordinary. Healthy. Safe. But even the foods you think are normal have been altered by the modern food industry in ways that are impacting your body.

Food Is Fake is a first of its kind, provocative and detailed investigation into the modern food supply, examining how animal feed, selective breeding, food processing methods, refining, additives, pesticides, industrial agriculture, pharmaceutical waste, and decades of faulty and fraudulent nutritional advice have transformed many of the foods we consider normal. It also investigates drinking water: pharmaceutical residues, agricultural chemicals, endocrine-active compounds, treatment processes and the long-running fluoride debate.

It discusses what all of this does inside the human body: how the substances we consume interact with our cells, organs, hormones, metabolism, brain and immune system, and how the food supply we have created may be contributing to the chronic diseases that dominate modern health. From oxidative stress, chronic inflammation and metabolic dysfunction to endocrine disruption, mitochondrial damage and changes to the gut microbiome, the book explores biological mechanisms that researchers have investigated in connection with some of the biggest killers and causes of chronic illness in the modern world, including cardiovascular disease, type 2 diabetes, cancer, neurodegenerative disease and metabolic illness.

Food Is Fake examines the accuracy of modern nutritional advice: research that shaped public policy, studies that were later challenged for conflicts of interest, selective interpretation or flawed conclusions, and recommendations that governments and health institutions repeated long after the science became unclear.

Inside, you'll explore:

- What an animal eats, how that changes the food it produces, and the impact on your body
- Natural VS industrial meat, eggs and dairy
- Modern bread production
- Seed oils, oxidation and the debate surrounding modern dietary fats
- Plant defence compounds and how traditional preparation methods can get rid of them
- Pesticides, agricultural chemicals and the modern farming system
- How selective breeding has transformed fruits and vegetables
- Honey, coffee, salt, milk and other everyday foods
- Drinking water, including pharmaceutical residues, environmental contaminants and the arguments surrounding fluoride
- Inflammation, oxidative damage, hormone signalling, metabolism, the nervous system and the gut microbiome.
- The many, ever-growing ways food labels can deceive you
- Institutions, regulatory bodies, advisory organisations, industry groups and public-health authorities that helped shape incorrect modern food standards and nutritional guidance
- Manufacturing, ingredient choices, health claims, branding, lobbying, regulation and the psychology used to market processed products as healthy ones
- Why a substance being within a legal limit does not answer questions about its effect on human health
- How regulatory "safe limits" are calculated, and what those calculations can and cannot tell us
- The unanswered question of chronic exposure: what happens when small quantities of numerous chemicals, contaminants and processing by-products are consumed repeatedly, together, for decades
- The limitiations of the short-term experiments and isolated-substance studies often used to assess safety
- How to choose, prepare and source real, healthy food without breaking the bank.

This is not a book to make you afraid of food. It's a book t