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3.0 out of 5 stars Science a little lite - but fun, 5 Feb 2013
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This review is from: The Brain in Your Kitchen: A Collection of Essays on How What We Buy, Eat, and Experience Affects Our Brains (Kindle Edition)
I received this as a free advance digital reading copy for review purposes

In some ways popular science journalist David DiSalvo reminds me of another author covering (but at greater depth) the same territory - Earl Mindell The Food Medicine Bible: What You Can Eat to Help Prevent Everything from Colds to Heart Disease to Cancer; Earl Mindell's New Vitamin Bible, and also of Jean Carper Food: Your Miracle Medicine - How Food Can Prevent and Treat Over 100 Symptoms and Problems

I must admit i prefer the other writers as they give more information, and, from my point of view, more useful, depth information as they REFERENCE PROPERLY. Something DiSalvo doesn't do. Sure, he lists a bibliography of all the internet sites information came form, at the end, and tells the reader at the end of each mini article the web site the information came from (generally Forbes) and the date it was published on Forbes - but this isn't the reference which is particularly useful, for anyone really wanting to investigate further. Lite referencing rather than light referencing!

He is broadly on the side of the angels (in my book anyway) in terms of the very logical and obvious 'eat natural, it is after all what your body has evolved to deal with' rather than the eat unnatural full of substances cooked up in a lab which might also be used in the manufacture of lacquers, anti-freeze and air-conditioner compressors - read the chapter on the ingredients in egg products as cooked up by Subway, McDonalds and the like!.

However, several of the snippety chapters only present early research, early suppositions and the sort of misleading alarmist headlines which journalists love to twist out because it makes good copy - read the chapter linking suicides and cats for a good example of this. After having given the good story, several chapters end with 'but the results are inconclusive because other factors may be involved' type statements.

Lest this is overly critical, I should also say that one thing DiSalvo does do, is write extremely well, explaining the science clearly and engagingly. Many of us lay-people (myself included) may find the disentangling of a science article in New Scientist or heavy professional publications a little too impenetrable.

Personally, as someone with a very keen interest in more natural forms of food, and with a general interest in health and wellbeing, I prefer my Mindell, my Carper, and the very wonderful Michael Pollen In Defence of Food: The Myth of Nutrition and the Pleasures of Eating: An Eater's Manifesto who combine clarity and engaging writing (which DiSalvo has) with greater depth.

DiSalvo may be a good place to start.
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