Unsavory Truth: How Food Companies Skew the Science of What We Eat
Is chocolate heart-healthy? Does yogurt prevent type 2 diabetes? Do pomegranates help cheat death? News accounts bombard us with such amazing claims, report them as science, and influence what we eat. Yet, as Marion Nestle explains, these studies are more about marketing than science; they are often paid for by companies that sell those foods. Whether it’s a Coca-Cola-backed study hailing light exercise as a calorie neutralizer, or blueberry-sponsored investigators proclaiming that this fruit prevents erectile dysfunction, every corner of the food industry knows how to turn conflicted research into big profit. As Nestle argues, it’s time to put public health first. Written with unmatched rigor and insight, Unsavory Truth reveals how the food industry manipulates nutrition science–and suggests what we can do about it.
This is a special episode of Real Food Reads, featuring new co-host Tiffani Patton and recorded in front of an audience. Read about the event here.
Praise for Unsavory Truth
“In clear, concise language, Marion Nestle details the many ways our ideas about what to eat are being manipulated by Big Food. If you want to make better choices, read this book.”
— Ruth Reichl, former editor of Gourmet Magazine
“What happens when one of the country’s great nutrition investigators follows the money in food and science? You get this riveting, provocatively-written book, which deftly explores how the processed food industry has deepened our dependence on its products by sponsoring and manipulating food research for decades. This book should be read by anyone who has been seduced by the words, ‘New study shows…’–which is all of us.”
— Michael Moss, author of Salt Sugar Fat
About the Author
Marion Nestle is Paulette Goddard Professor, of Nutrition, Food Studies, and Public Health, Emerita, at New York University, which she chaired from 1988-2003 and from which she officially retired in September 2017. She is also Visiting Professor of Nutritional Sciences at Cornell. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley, and has been awarded honorary degrees from Transylvania University in Kentucky (2012) and from the City University of New York’s Macaulay Honors College (2016).
Check out her blog, Food Politics (which she updates almost daily), and follow Marion on Twitter.
Header photo by RawPixel/Unsplash